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} | 8752f74a9a33ef08a5bbe0d3c50655ad0efde1e07a23d633931d9552eae799cc | How to be the ‘pumpking’ this year!
https://ichef.bbci.co.uk/images/ic/480xn/p08tvnbn.jpg Whether they’re a household favourite or you buy one a year on October 31, now is the season to give three cheers to pumpkins! But why are they associated with Halloween, and what’s the best way to cook with them? When you buy a pumpkin for Halloween, are you thinking mainly about carving it and displaying it in your window? Once the pumpkin has done its Halloween duty, you might dig out the flesh to make a pumpkin dish (as long as it hasn’t gone mouldy, which can happen surprisingly quickly). But if you want that dish to be really tasty, it’s wise to think about the pumpkin or squash you buy. That’s because the ones we usually stick in the window with a wonky smile don’t tend to pack a flavour punch. “The pumpkins best for carving… don’t have much flesh to them”, says food historian Katherine Spiers. There are plenty of alternatives that do, though. You’ll probably find at least a couple of varieties in the supermarket, and the names will indicate what you’re getting. ‘Carving pumpkins’ are the Halloween ones (and tend to be big – it’s worth checking they are also for eating). The ones you cook with? Well, they’re, erm, ‘cooking pumpkins’. That’s nice and simple. They’re the ones you’ll want for dishes such as pumpkin pie, pumpkin pasta and pumpkin risotto. But they’re often difficult to carve, thanks to their thick flesh – so you may need to buy two. So can you cook a carving pumpkin? If you’ve bought an edible carving pumpkin and don’t want to throw away the flesh, what’s your best option? “If you roast chunks of pumpkin, tossed in oil and seasoned, you drive off the water”, says food writer and cook Hattie Ellis. “Because they’re sweet, they need something salty. I often make dressings with a bit of fish sauce or soy sauce – and sage is a magic ingredient with pumpkin, it does something incredible to it”. Another good option is a soup, according to cookery writer Justine Pattison. “Pumpkin works really well when simmered with spices, coconut milk and stock”, she adds. What’s the fuss about pumpkin spice? https://ichef.bbci.co.uk/images/ic/480xn/p08tvpfw.jpg Whether you’re partial to a coffee shop trip for a pumpkin spice latte or horrified by pumpkin speciality products, there are plenty of limited-edition foods with pumpkin in the title in October. But don’t necessarily expect to find pumpkin in them. Pumpkin spice is “a mix of the spices that go in pumpkin pie, such as cinnamon, nutmeg, ginger, allspice and cloves. It’s similar to what in the U.S. is called ‘chai’ – we generally use it to refer to a mix of warming spices and a little tea, rather than tea itself. In American coffee shops, a ‘dirty chai’ has long been shorthand for chai (the spice mix) with a shot of espresso… and I think a pumpkin spice latte is [often] just that, with a nicer name”, she continues. But she adds that coffee chains now often put pumpkin purée in pumpkin spice drinks. Left it too late and can’t find a pumpkin? You could opt for a turnip! https://ichef.bbci.co.uk/images/ic/480xn/p08tvp27.jpg “Before Americans carved pumpkins, the Irish carved turnips. And the turnips are much scarier-looking”, says Spiers. So when did pumpkins become the go-to carving produce? “A lot of Halloween traditions… derive from Irish folklore (and a bit of Scottish and Welsh) – specifically, a story about a man named Jack, who tricked the devil and then was forced to walk the dark for eternity, with only one bit of coal to light his way. At various points in time, these carved and lit vegetables were either for warding off demons, or were demons themselves. In the mid-1800s in the U.S., it became quite the thing for children to carve faces into pumpkins and hide them in places to scare people.” Impress your friends with this pumpkin fact... “The word ‘pumpkin’ probably derives from the ancient Greek for melon, ‘pepon’”, says Spiers. (Yes, melons, squashes and cucumbers are all cousins.) Guinness World Record breaking pumpkins Image caption, The largest pumpkin pie was created in 2010 and weighed 1,678kg (3,699lb). It was made by New Bremen Giant Pumpkin Growers (USA) at New Bremen Pumpkinfest in New Bremen, Ohio, USA. Image caption, The largest pumpkin pie was created in 2010 and weighed 1,678kg (3,699lb). It was made by New Bremen Giant Pumpkin Growers (USA) at New Bremen Pumpkinfest in New Bremen, Ohio, USA. https://ichef.bbci.co.uk/images/ic/480x270/p08tw1zm.jpg The largest pumpkin pie was created in 2010 and weighed 1,678kg (3,699lb). It was made by New Bremen Giant Pumpkin Growers (USA) at New Bremen Pumpkinfest in New Bremen, Ohio, USA. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08tvnbn.jpg Whether they’re a household favourite or you buy one a year on October 31, now is the season to give three cheers to pumpkins! But why are they associated with Halloween, and what’s the best way to cook with them? When you buy a pumpkin for Halloween, are you thinking mainly about carving it and displaying it in your window? Once the pumpkin has done its Halloween duty, you might dig out the flesh to make a pumpkin dish (as long as it hasn’t gone mouldy, which can happen surprisingly quickly). But if you want that dish to be really tasty, it’s wise to think about the pumpkin or squash you buy. That’s because the ones we usually stick in the window with a wonky smile don’t tend to pack a flavour punch. “The pumpkins best for carving… don’t have much flesh to them”, says food historian Katherine Spiers. There are plenty of alternatives that do, though. You’ll probably find at least a couple of varieties in the supermarket, and the names will indicate what you’re getting. ‘Carving pumpkins’ are the Halloween ones (and tend to be big – it’s worth checking they are also for eating). The ones you cook with? Well, they’re, erm, ‘cooking pumpkins’. That’s nice and simple. They’re the ones you’ll want for dishes such as pumpkin pie, pumpkin pasta and pumpkin risotto. But they’re often difficult to carve, thanks to their thick flesh – so you may need to buy two. So can you cook a carving pumpkin? If you’ve bought an edible carving pumpkin and don’t want to throw away the flesh, what’s your best option? “If you roast chunks of pumpkin, tossed in oil and seasoned, you drive off the water”, says food writer and cook Hattie Ellis. “Because they’re sweet, they need something salty. I often make dressings with a bit of fish sauce or soy sauce – and sage is a magic ingredient with pumpkin, it does something incredible to it”. Another good option is a soup, according to cookery writer Justine Pattison. “Pumpkin works really well when simmered with spices, coconut milk and stock”, she adds. What’s the fuss about pumpkin spice? https://ichef.bbci.co.uk/images/ic/480xn/p08tvpfw.jpg Whether you’re partial to a coffee shop trip for a pumpkin spice latte or horrified by pumpkin speciality products, there are plenty of limited-edition foods with pumpkin in the title in October. But don’t necessarily expect to find pumpkin in them. Pumpkin spice is “a mix of the spices that go in pumpkin pie, such as cinnamon, nutmeg, ginger, allspice and cloves. It’s similar to what in the U.S. is called ‘chai’ – we generally use it to refer to a mix of warming spices and a little tea, rather than tea itself. In American coffee shops, a ‘dirty chai’ has long been shorthand for chai (the spice mix) with a shot of espresso… and I think a pumpkin spice latte is [often] just that, with a nicer name”, she continues. But she adds that coffee chains now often put pumpkin purée in pumpkin spice drinks. Left it too late and can’t find a pumpkin? You could opt for a turnip! https://ichef.bbci.co.uk/images/ic/480xn/p08tvp27.jpg “Before Americans carved pumpkins, the Irish carved turnips. And the turnips are much scarier-looking”, says Spiers. So when did pumpkins become the go-to carving produce? “A lot of Halloween traditions… derive from Irish folklore (and a bit of Scottish and Welsh) – specifically, a story about a man named Jack, who tricked the devil and then was forced to walk the dark for eternity, with only one bit of coal to light his way. At various points in time, these carved and lit vegetables were either for warding off demons, or were demons themselves. In the mid-1800s in the U.S., it became quite the thing for children to carve faces into pumpkins and hide them in places to scare people.” Impress your friends with this pumpkin fact... “The word ‘pumpkin’ probably derives from the ancient Greek for melon, ‘pepon’”, says Spiers. (Yes, melons, squashes and cucumbers are all cousins.) Guinness World Record breaking pumpkins Image caption, The largest pumpkin pie was created in 2010 and weighed 1,678kg (3,699lb). It was made by New Bremen Giant Pumpkin Growers (USA) at New Bremen Pumpkinfest in New Bremen, Ohio, USA. Image caption, The largest pumpkin pie was created in 2010 and weighed 1,678kg (3,699lb). It was made by New Bremen Giant Pumpkin Growers (USA) at New Bremen Pumpkinfest in New Bremen, Ohio, USA. https://ichef.bbci.co.uk/images/ic/480x270/p08tw1zm.jpg The largest pumpkin pie was created in 2010 and weighed 1,678kg (3,699lb). It was made by New Bremen Giant Pumpkin Growers (USA) at New Bremen Pumpkinfest in New Bremen, Ohio, USA."
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} | b0f61f721f6769dd9e3787969f58335c8ab6f95abe545ea54f687ac6017f6d3a | Can eating food that needs more chewing help weight loss?
https://ichef.bbci.co.uk/images/ic/480xn/p08rs4kw.jpg The texture of food can affect how full we feel, and therefore potentially help those struggling with obesity to lose weight by reducing their food intake, according to a new study from Leeds University. NHS data shows around 64 percent of adults in England are overweight or obese. Reducing hunger cravings through appetite control and feelings of fullness is one way to tackle the problem. The study discovered food that is both solid and “high viscous” (think eating apples rather than drinking apple juice) could “significantly reduce hunger and promote satiety [the feeling of being full], when compared to liquid and low-viscous food”. We spoke to the people behind the study, as well as other experts, to find out how choosing food with more texture could help with weight loss. What makes us feel full? Explaining how texture could influence our feeling of fullness, the British Nutrition Foundation’s Helena Gibson-Moore says: “The feeling of fullness and the suppression of hunger for a period of time after a meal… occurs due to a number of bodily signals that begin when a food or drink is consumed and continue as it enters the gut and is digested and absorbed. These satiety signals… are generated in response to a number of things, including the sensory experience such as the appearance, smell, taste and texture of the food or drink.” What’s the research? https://ichef.bbci.co.uk/images/ic/480xn/p08rn8p6.jpg Professor Anwesha Sarkar and PHD student Ecaterina Stribitcaia at Leeds University conducted a study analysing previous research on the subject and applying strict criteria to it: A total of 8,530 studies were narrowed down to 23, to examine the relationship between a food’s texture and how full people feel after consuming it. In all 23 studies, the participants were asked to consume food where the only difference was the texture, for example a chicken breast that was steamed and solid versus one that was blended and soft. They predicted that the results would show “higher textural characteristics would lead to greater suppression of appetite, reduced food intake and gained satiety”. So is this what they found? How does this help people who need to lose weight? https://ichef.bbci.co.uk/images/ic/480xn/p08rn8f4.jpg After analysing the data, they found their predictions were correct. “The results showed that solid foods decreased hunger significantly compared to liquid ones. High viscous foods significantly increased fullness compared to low viscous ones”. How this might be used to adapt our diet to make us feel fuller for longer is described by Dr Keri McCrickerd, Senior Research Fellow at the Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), who has carried out her own study. “We found that people are quite sensitive to changes in the texture of foods and drinks. Even subtle changes to things like thickness, chewiness and creaminess are noticed, and can change how filling a person expects that food or drink to be. “Most importantly, we found the expectations generated by changing a food’s texture impacted things like the portion a person picked and how filling they experienced the foods to be. Often it was the thicker and chewier versions that were expected to be more filling, consumed in smaller portions and experienced to be just as satisfying.” So which foods will make us feel fuller for longer? “It will be difficult to pinpoint a set of ingredients”, say Sarkar and Stribitcaia. “We can say that solid and more viscous foods, such as steamed chicken, will leave people fuller for longer. From a perspective of more complex food texture… further research is required, which we are currently work on”. Do some nutrients make us feel fuller for longer? https://ichef.bbci.co.uk/images/ic/480xn/p08rn8y4.jpg Eating for satiety isn’t all about texture. Protein is good at filling us up, and Gibson-Moore explains that, “Foods that are high in fibre may also enhance feelings of satiety. So including protein foods, such as beans, pulses, eggs, fish, chicken (without the skin) or lean meat, and plenty of high-fibre foods, such as wholegrain bread and cereals, beans, pulses and fruit and vegetables, in meals may help us suppress feelings of hunger until the next meal.” As for foods that do the opposite – leave you immediately hungry – McCrickerd says calorific beverages are the worst offenders. “Soft drinks and flavoured teas and coffees that are high in sugar are known to be not very filling, despite the calories they can contain. Part of the reason for this is that we think of such products as thirst-quenching or something to be consumed in a social context, and don’t expect them to be filling. Although their volume can be high, they are also fast to consume and generally low in protein and fibre.” Is it all in the mind? https://ichef.bbci.co.uk/images/ic/480xn/p08rn9b2.jpg “Satiety is dependent on more than just the metabolic effects of nutrients in the gut, and psychology plays a part”, says Gibson-Moore. Sarkar and Stribitcaia agree. “It is challenging to pinpoint the exact cause of the feeling of fullness, because the physiological and psychological consequence of eating a food of a certain texture is a very complex milieu [environment], and a lot of factors jointly can be affected by food texture… The key physical mechanism is linked to ‘oral residence time’ (ORT). Generally, a solid or highly viscous food stays in the mouth for longer and gets chewed sufficiently to allow time to mix with saliva before being swallowed, whereas for a liquid the ORT is very low. The longer the ORT achieved by manipulating food texture, the more time the body (both psychologically and physiologically) gets to sense it and trigger the feeling of fullness. The cognitive aspect is very important.” However, they are keen to stress that they did not investigate this aspect. What food comes wrapped in can also convince us it’s going to be filling, according to McCrickerd. “Product labelling, taste, texture and apparent size can all affect our expectations about how filling a food or drink is going to be, and when we believe it is going to be more filling we are more likely to pick smaller portions or feel fuller after consuming it”, she says. Should you buy more high-texture food? Before you change your shopping list to include more texture-heavy (and protein-packed) foods, there’s a bit of a disclaimer: there’s still more research required. “It’s still not clear whether changing the texture of the foods we eat will have a meaningful impact on our dietary behaviours or weight over time”, says McCrickerd. “Most of the research to date has been from relatively small and short-term studies that have modified the texture of one food item and looked to see how people’s eating behaviours are affected over one meal or day. Longer-term studies are needed to see how sustainable the effects of texture-enhanced foods are across days and weeks of consuming them, and whether this approach can complement existing strategies to reduce the portion size and calorie content of popular foods and beverages”, she concludes. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08rs4kw.jpg The texture of food can affect how full we feel, and therefore potentially help those struggling with obesity to lose weight by reducing their food intake, according to a new study from Leeds University. NHS data shows around 64 percent of adults in England are overweight or obese. Reducing hunger cravings through appetite control and feelings of fullness is one way to tackle the problem. The study discovered food that is both solid and “high viscous” (think eating apples rather than drinking apple juice) could “significantly reduce hunger and promote satiety [the feeling of being full], when compared to liquid and low-viscous food”. We spoke to the people behind the study, as well as other experts, to find out how choosing food with more texture could help with weight loss. What makes us feel full? Explaining how texture could influence our feeling of fullness, the British Nutrition Foundation’s Helena Gibson-Moore says: “The feeling of fullness and the suppression of hunger for a period of time after a meal… occurs due to a number of bodily signals that begin when a food or drink is consumed and continue as it enters the gut and is digested and absorbed. These satiety signals… are generated in response to a number of things, including the sensory experience such as the appearance, smell, taste and texture of the food or drink.” What’s the research? https://ichef.bbci.co.uk/images/ic/480xn/p08rn8p6.jpg Professor Anwesha Sarkar and PHD student Ecaterina Stribitcaia at Leeds University conducted a study analysing previous research on the subject and applying strict criteria to it: A total of 8,530 studies were narrowed down to 23, to examine the relationship between a food’s texture and how full people feel after consuming it. In all 23 studies, the participants were asked to consume food where the only difference was the texture, for example a chicken breast that was steamed and solid versus one that was blended and soft. They predicted that the results would show “higher textural characteristics would lead to greater suppression of appetite, reduced food intake and gained satiety”. So is this what they found? How does this help people who need to lose weight? https://ichef.bbci.co.uk/images/ic/480xn/p08rn8f4.jpg After analysing the data, they found their predictions were correct. “The results showed that solid foods decreased hunger significantly compared to liquid ones. High viscous foods significantly increased fullness compared to low viscous ones”. How this might be used to adapt our diet to make us feel fuller for longer is described by Dr Keri McCrickerd, Senior Research Fellow at the Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), who has carried out her own study. “We found that people are quite sensitive to changes in the texture of foods and drinks. Even subtle changes to things like thickness, chewiness and creaminess are noticed, and can change how filling a person expects that food or drink to be. “Most importantly, we found the expectations generated by changing a food’s texture impacted things like the portion a person picked and how filling they experienced the foods to be. Often it was the thicker and chewier versions that were expected to be more filling, consumed in smaller portions and experienced to be just as satisfying.” So which foods will make us feel fuller for longer? “It will be difficult to pinpoint a set of ingredients”, say Sarkar and Stribitcaia. “We can say that solid and more viscous foods, such as steamed chicken, will leave people fuller for longer. From a perspective of more complex food texture… further research is required, which we are currently work on”. Do some nutrients make us feel fuller for longer? https://ichef.bbci.co.uk/images/ic/480xn/p08rn8y4.jpg Eating for satiety isn’t all about texture. Protein is good at filling us up, and Gibson-Moore explains that, “Foods that are high in fibre may also enhance feelings of satiety. So including protein foods, such as beans, pulses, eggs, fish, chicken (without the skin) or lean meat, and plenty of high-fibre foods, such as wholegrain bread and cereals, beans, pulses and fruit and vegetables, in meals may help us suppress feelings of hunger until the next meal.” As for foods that do the opposite – leave you immediately hungry – McCrickerd says calorific beverages are the worst offenders. “Soft drinks and flavoured teas and coffees that are high in sugar are known to be not very filling, despite the calories they can contain. Part of the reason for this is that we think of such products as thirst-quenching or something to be consumed in a social context, and don’t expect them to be filling. Although their volume can be high, they are also fast to consume and generally low in protein and fibre.” Is it all in the mind? https://ichef.bbci.co.uk/images/ic/480xn/p08rn9b2.jpg “Satiety is dependent on more than just the metabolic effects of nutrients in the gut, and psychology plays a part”, says Gibson-Moore. Sarkar and Stribitcaia agree. “It is challenging to pinpoint the exact cause of the feeling of fullness, because the physiological and psychological consequence of eating a food of a certain texture is a very complex milieu [environment], and a lot of factors jointly can be affected by food texture… The key physical mechanism is linked to ‘oral residence time’ (ORT). Generally, a solid or highly viscous food stays in the mouth for longer and gets chewed sufficiently to allow time to mix with saliva before being swallowed, whereas for a liquid the ORT is very low. The longer the ORT achieved by manipulating food texture, the more time the body (both psychologically and physiologically) gets to sense it and trigger the feeling of fullness. The cognitive aspect is very important.” However, they are keen to stress that they did not investigate this aspect. What food comes wrapped in can also convince us it’s going to be filling, according to McCrickerd. “Product labelling, taste, texture and apparent size can all affect our expectations about how filling a food or drink is going to be, and when we believe it is going to be more filling we are more likely to pick smaller portions or feel fuller after consuming it”, she says. Should you buy more high-texture food? Before you change your shopping list to include more texture-heavy (and protein-packed) foods, there’s a bit of a disclaimer: there’s still more research required. “It’s still not clear whether changing the texture of the foods we eat will have a meaningful impact on our dietary behaviours or weight over time”, says McCrickerd. “Most of the research to date has been from relatively small and short-term studies that have modified the texture of one food item and looked to see how people’s eating behaviours are affected over one meal or day. Longer-term studies are needed to see how sustainable the effects of texture-enhanced foods are across days and weeks of consuming them, and whether this approach can complement existing strategies to reduce the portion size and calorie content of popular foods and beverages”, she concludes."
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} | eb961411e562787c41ab078ba5a7898daf50ea34195edf8cd4f8e6a32a1e122f | Mary Berry’s top tips for your easiest ever Christmas dinner
When it comes to Christmas cooking, we need a helping hand from someone we can rely on, and Dame Mary Berry is certainly that. Britain’s most trusted cook has tips and tricks galore to help make cooking easier on the big day. In her new BBC One programme, Mary Berry Saves Christmas, she helps novice cooks take on the ultimate challenge of cooking their first Christmas dinner. Whether that’s you, or you’re just looking for tips on how to simplify things this year without making it any less special, we have all her advice right here. https://ichef.bbci.co.uk/images/ic/480xn/p090xvjq.jpg Mary Berry has invaluable tips and tricks to make cooking Christmas dinner easy in her new BBC show Terrific turkey “A turkey crown is perfect for the smaller gathering, easy to carve too”, says Mary. “You can buy the crown on or off the bone, I prefer it on the bone as it gives more flavour and helps the crown stand upright.” It makes little difference if it’s fresh or frozen, as long as it’s thoroughly defrosted before cooking (a large turkey can easily take four days to defrost in the fridge). If you are stuffing your bird, weigh it once stuffed to calculate the cooking time. Rubbing your turkey with Mary’s paprika-flavoured butter “gives a lovely golden colour”, and as one of the programme’s celebrity guests Tom Allen confirms, “the bacon lattice and herb rub are perfect ways of making sure the turkey isn’t dry and has a great flavour”. This means if it’s a little overcooked, it won’t matter. To check your turkey is cooked through, pierce the thickest part with a skewer or knife – the juices should be clear with no traces of pink remaining. If it needs a little longer, return it to the oven for 20–30 minutes. After cooking, “it’s so important to leave the turkey to rest. Tuck it up in foil and cover it with towels so you don’t lose any heat – this also stops it drying out”, says Mary. Rest it for at least 20 minutes, and up to 1 hour. The turkey will still be piping hot and it will give you time to make the gravy and roast everything else. To guarantee gorgeous gravy, Mary adds chicken stock, white wine and leeks to the turkey roasting tray along with the bird. They combine with the meat juices to make a wonderfully easy base for your gravy. While the turkey is resting, simply mix a little flour with some fat from the roasting juices, then “continuously whisk as the liquid is added, otherwise it may become lumpy… You know the consistency is perfect when it coats the back of a spoon”, advises Mary. https://ichef.bbci.co.uk/images/ic/480xn/p090xvqp.jpg Mary Berry’s turkey crown is smeared in butter and topped with bacon to add flavour and make sure it stays juicy – even if you overcook it a little Very good veggies “To go with the turkey, I’ve chosen an easy, but decandent, side that saves you the worry of having lots of pots bubbling away at once.” Mary’s rich vegetable gratin can also be made in advance and doubles up as a main for vegetarians, so it’s a great way to reduce the cook’s work. Mary’s Brussels sprouts are the classic green veg to serve with turkey. But, if you don’t enjoy sprouts, turn humble frozen peas into something special by cooking them, then tossing them in butter with cooked chestnuts or crisp bacon bits. https://ichef.bbci.co.uk/images/ic/480xn/p090xx2m.jpg A make-ahead vegetable side is useful for reducing work on Christmas Day – especially if it can double up as a veggie main like Mary’s decadent gratin Showstopper desserts If you’re looking for a wonderful dessert all the family can enjoy, a pavlova is unbeatable and a favourite of Mary’s. It looks really impressive and you can “make it 2–3 days in advance”, she says. This saves any last-minute worries, but as she advises, “don’t fill it until the day because the moisture will go into the meringue and make it soggy”. She adds cornflour and a dash of vinegar to the meringue to make it easier to shape and cook. Change the fruit topping to whatever your family enjoys, from tropical fruit or berries to pears. If meringue isn’t your thing, Mary has plenty of other easy desserts to keep everyone happy. Take your pick from a classic boozy trifle, decadent chocolate pud, or yule log. https://ichef.bbci.co.uk/images/ic/480xn/p090y03p.jpg Pick a dessert everyone will enjoy. Mary loves pavlovas – they are endlessly adaptable, look spectacular and can be made a few days in advance | {
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"content": "When it comes to Christmas cooking, we need a helping hand from someone we can rely on, and Dame Mary Berry is certainly that. Britain’s most trusted cook has tips and tricks galore to help make cooking easier on the big day. In her new BBC One programme, Mary Berry Saves Christmas, she helps novice cooks take on the ultimate challenge of cooking their first Christmas dinner. Whether that’s you, or you’re just looking for tips on how to simplify things this year without making it any less special, we have all her advice right here. https://ichef.bbci.co.uk/images/ic/480xn/p090xvjq.jpg Mary Berry has invaluable tips and tricks to make cooking Christmas dinner easy in her new BBC show Terrific turkey “A turkey crown is perfect for the smaller gathering, easy to carve too”, says Mary. “You can buy the crown on or off the bone, I prefer it on the bone as it gives more flavour and helps the crown stand upright.” It makes little difference if it’s fresh or frozen, as long as it’s thoroughly defrosted before cooking (a large turkey can easily take four days to defrost in the fridge). If you are stuffing your bird, weigh it once stuffed to calculate the cooking time. Rubbing your turkey with Mary’s paprika-flavoured butter “gives a lovely golden colour”, and as one of the programme’s celebrity guests Tom Allen confirms, “the bacon lattice and herb rub are perfect ways of making sure the turkey isn’t dry and has a great flavour”. This means if it’s a little overcooked, it won’t matter. To check your turkey is cooked through, pierce the thickest part with a skewer or knife – the juices should be clear with no traces of pink remaining. If it needs a little longer, return it to the oven for 20–30 minutes. After cooking, “it’s so important to leave the turkey to rest. Tuck it up in foil and cover it with towels so you don’t lose any heat – this also stops it drying out”, says Mary. Rest it for at least 20 minutes, and up to 1 hour. The turkey will still be piping hot and it will give you time to make the gravy and roast everything else. To guarantee gorgeous gravy, Mary adds chicken stock, white wine and leeks to the turkey roasting tray along with the bird. They combine with the meat juices to make a wonderfully easy base for your gravy. While the turkey is resting, simply mix a little flour with some fat from the roasting juices, then “continuously whisk as the liquid is added, otherwise it may become lumpy… You know the consistency is perfect when it coats the back of a spoon”, advises Mary. https://ichef.bbci.co.uk/images/ic/480xn/p090xvqp.jpg Mary Berry’s turkey crown is smeared in butter and topped with bacon to add flavour and make sure it stays juicy – even if you overcook it a little Very good veggies “To go with the turkey, I’ve chosen an easy, but decandent, side that saves you the worry of having lots of pots bubbling away at once.” Mary’s rich vegetable gratin can also be made in advance and doubles up as a main for vegetarians, so it’s a great way to reduce the cook’s work. Mary’s Brussels sprouts are the classic green veg to serve with turkey. But, if you don’t enjoy sprouts, turn humble frozen peas into something special by cooking them, then tossing them in butter with cooked chestnuts or crisp bacon bits. https://ichef.bbci.co.uk/images/ic/480xn/p090xx2m.jpg A make-ahead vegetable side is useful for reducing work on Christmas Day – especially if it can double up as a veggie main like Mary’s decadent gratin Showstopper desserts If you’re looking for a wonderful dessert all the family can enjoy, a pavlova is unbeatable and a favourite of Mary’s. It looks really impressive and you can “make it 2–3 days in advance”, she says. This saves any last-minute worries, but as she advises, “don’t fill it until the day because the moisture will go into the meringue and make it soggy”. She adds cornflour and a dash of vinegar to the meringue to make it easier to shape and cook. Change the fruit topping to whatever your family enjoys, from tropical fruit or berries to pears. If meringue isn’t your thing, Mary has plenty of other easy desserts to keep everyone happy. Take your pick from a classic boozy trifle, decadent chocolate pud, or yule log. https://ichef.bbci.co.uk/images/ic/480xn/p090y03p.jpg Pick a dessert everyone will enjoy. Mary loves pavlovas – they are endlessly adaptable, look spectacular and can be made a few days in advance"
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New research carried out by The Food Foundation finds that in the UK, healthy foods are three times as expensive as less healthy foods per kilocalorie. Meanwhile, one in 10 over 40s has Type 2 diabetes, according to Diabetes UK. Earlier this year, NHS England warned ‘record-high’ numbers of people are at risk of developing the disease. Could prescribing fruit and veg help in the fight against Type 2 diabetes? It might seem like an unusual step for doctors to take, but a study in Pennsylvania, USA, is doing just that – and they’re seeing results. We spoke to two people involved, Michelle Passaretti and Dr John Bulger, and asked British dietician Dr Ann Ashworth if something similar could work in the UK. https://ichef.bbci.co.uk/images/ic/480xn/p08s93kg.jpg Why prescribe fruit and veg? The Fresh Food Farmacy was set up by Central Pennsylvania Food Bank and medical group Geisinger to see if prescribing fruit and veg and offering lifestyle support to people whose diet was contributing to their poor health could be effective. “Central Pennsylvania Food Bank had a desire to show that food can be medicine, but they lacked the provision of health care. And we at Geisinger believed that healthy nutritious foods can lead to healthy outcomes, but we didn’t necessarily have the skillset in the provision of food”, says Passaretti, Senior Director of Innovations at the Steele Institute for Health Innovation, part of the Geisinger organisation. The first six participants all had a Type 2 diabetes diagnosis that was causing poor health. The Fresh Food Farmacy looked at how their diet was contributing to their illness and found ‘food insecurity’ was a big issue. Some were living in poverty and reliant on food banks, while others were living in ‘food deserts’ (where people don’t live near to, and struggle to get to, food shops) or ‘food swamps’ (where there’s food available but it’s not fresh). How the scheme works The Fresh Food Farmacy prescribed fresh fruit and veg (giving participants the ingredients for two meals a day for the whole family, five days a week) and provided information about a healthy diet. “They still rely on food outside of that, so when they go to a grocery store they need to know how to shop and where to look – including where the bargains are. That’s where our registered dieticians… really helped”, says Passaretti. She reports the six gained better control of their Type 2 diabetes and made big lifestyle changes. Over the last four years, the scheme has expanded to three Pennsylvania communities – all areas where food insecurity is increasing and the rate of Type 2 diabetes “far exceeds the national average”, according to Dr Bulger, Chief Medical Officer at Geisinger. Participants aren’t required to pay or have medical insurance, but they must experience food insecurity. There are now 700 people in the study, and universities, including MIT and Stanford, are partnering the scheme to offer insights. Medically, “we see really quick outcomes”, says Passaretti. But that doesn’t mean it’s a short-term fix. As long as people are food insecure they stay in part of the programme. “The food is the least expensive part in this, so they graduate from the programme, but still come in every week and pick up the food. But the care team is always there in the background and can be reintroduced at any point. We’re still monitoring their outcomes and carrying out glycated hemoglobin (A1C) tests [a blood test to measure sugar/glucose levels] – so if it increases, we re-engage them with the care team”, says Passaretti. They are now investigating enabling more people to participate, and looking into piloting similar schemes for other medical conditions that are impacted by poor diet. Could a similar scheme work in the UK? https://ichef.bbci.co.uk/images/ic/480xn/p08s98r7.jpg We spoke to dietitian Dr Ann Ashworth, media spokesperson for the British Dietetic Association…. Are there similar schemes in the UK? “Also, according to the new National Food Strategy, some retailers have agreed [in principle] to supplement these vouchers with additional free fruit and veg. “There are also research projects that have used vegetable boxes. For example, I did a study supplementing the diets of healthy women with green-leafy vegetables and found a significant reduction in blood pressure. But a similar study in men was not significant.” Do you think a similar scheme could help people struggling with severe obesity (and related health issues) in the UK? “It’s a great idea – and could be included in the Government’s new Obesity Strategy. “Eating enough fruit and vegetables is key to a healthy, balanced diet… We should all be eating at least five 80g portions daily of a variety of fruit and vegetables to achieve the WHO target of 400g in total. Children’s portions should be ‘the amount that fits into the palm of a child’s hand’. “People with diabetes should still eat at least five portions a day. Diabetes UK advises that people following a low-carbohydrate diet try lower-carb options, such as spinach, lettuce, mushrooms, cauliflower, broccoli, celery, blackberries and raspberries.” What advice would you give to someone who’s concerned about the impact their diet and weight is having on their health? “Check your weight, height and Body Mass Index, which can be done easily online. If you’re overweight (BMI 25-30) or obese (BMI>30), you can follow the weight-loss plan on the NHS choices website. If you feel you need more support or are concerned about other health issues, such as diabetes or high blood pressure, ask your GP for further advice and support. Finally, swap an unhealthy snack for a healthy snack, such as a piece of fruit.” | {
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"content": "New research carried out by The Food Foundation finds that in the UK, healthy foods are three times as expensive as less healthy foods per kilocalorie. Meanwhile, one in 10 over 40s has Type 2 diabetes, according to Diabetes UK. Earlier this year, NHS England warned ‘record-high’ numbers of people are at risk of developing the disease. Could prescribing fruit and veg help in the fight against Type 2 diabetes? It might seem like an unusual step for doctors to take, but a study in Pennsylvania, USA, is doing just that – and they’re seeing results. We spoke to two people involved, Michelle Passaretti and Dr John Bulger, and asked British dietician Dr Ann Ashworth if something similar could work in the UK. https://ichef.bbci.co.uk/images/ic/480xn/p08s93kg.jpg Why prescribe fruit and veg? The Fresh Food Farmacy was set up by Central Pennsylvania Food Bank and medical group Geisinger to see if prescribing fruit and veg and offering lifestyle support to people whose diet was contributing to their poor health could be effective. “Central Pennsylvania Food Bank had a desire to show that food can be medicine, but they lacked the provision of health care. And we at Geisinger believed that healthy nutritious foods can lead to healthy outcomes, but we didn’t necessarily have the skillset in the provision of food”, says Passaretti, Senior Director of Innovations at the Steele Institute for Health Innovation, part of the Geisinger organisation. The first six participants all had a Type 2 diabetes diagnosis that was causing poor health. The Fresh Food Farmacy looked at how their diet was contributing to their illness and found ‘food insecurity’ was a big issue. Some were living in poverty and reliant on food banks, while others were living in ‘food deserts’ (where people don’t live near to, and struggle to get to, food shops) or ‘food swamps’ (where there’s food available but it’s not fresh). How the scheme works The Fresh Food Farmacy prescribed fresh fruit and veg (giving participants the ingredients for two meals a day for the whole family, five days a week) and provided information about a healthy diet. “They still rely on food outside of that, so when they go to a grocery store they need to know how to shop and where to look – including where the bargains are. That’s where our registered dieticians… really helped”, says Passaretti. She reports the six gained better control of their Type 2 diabetes and made big lifestyle changes. Over the last four years, the scheme has expanded to three Pennsylvania communities – all areas where food insecurity is increasing and the rate of Type 2 diabetes “far exceeds the national average”, according to Dr Bulger, Chief Medical Officer at Geisinger. Participants aren’t required to pay or have medical insurance, but they must experience food insecurity. There are now 700 people in the study, and universities, including MIT and Stanford, are partnering the scheme to offer insights. Medically, “we see really quick outcomes”, says Passaretti. But that doesn’t mean it’s a short-term fix. As long as people are food insecure they stay in part of the programme. “The food is the least expensive part in this, so they graduate from the programme, but still come in every week and pick up the food. But the care team is always there in the background and can be reintroduced at any point. We’re still monitoring their outcomes and carrying out glycated hemoglobin (A1C) tests [a blood test to measure sugar/glucose levels] – so if it increases, we re-engage them with the care team”, says Passaretti. They are now investigating enabling more people to participate, and looking into piloting similar schemes for other medical conditions that are impacted by poor diet. Could a similar scheme work in the UK? https://ichef.bbci.co.uk/images/ic/480xn/p08s98r7.jpg We spoke to dietitian Dr Ann Ashworth, media spokesperson for the British Dietetic Association…. Are there similar schemes in the UK? “Also, according to the new National Food Strategy, some retailers have agreed [in principle] to supplement these vouchers with additional free fruit and veg. “There are also research projects that have used vegetable boxes. For example, I did a study supplementing the diets of healthy women with green-leafy vegetables and found a significant reduction in blood pressure. But a similar study in men was not significant.” Do you think a similar scheme could help people struggling with severe obesity (and related health issues) in the UK? “It’s a great idea – and could be included in the Government’s new Obesity Strategy. “Eating enough fruit and vegetables is key to a healthy, balanced diet… We should all be eating at least five 80g portions daily of a variety of fruit and vegetables to achieve the WHO target of 400g in total. Children’s portions should be ‘the amount that fits into the palm of a child’s hand’. “People with diabetes should still eat at least five portions a day. Diabetes UK advises that people following a low-carbohydrate diet try lower-carb options, such as spinach, lettuce, mushrooms, cauliflower, broccoli, celery, blackberries and raspberries.” What advice would you give to someone who’s concerned about the impact their diet and weight is having on their health? “Check your weight, height and Body Mass Index, which can be done easily online. If you’re overweight (BMI 25-30) or obese (BMI>30), you can follow the weight-loss plan on the NHS choices website. If you feel you need more support or are concerned about other health issues, such as diabetes or high blood pressure, ask your GP for further advice and support. Finally, swap an unhealthy snack for a healthy snack, such as a piece of fruit.”"
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} | 57e1af2c792606131e3a3bcbfaf9c0047e944909a72d6e34180b13bfaaaee36a | 5 reasons to cook Jamaican food right now
https://ichef.bbci.co.uk/images/ic/480xn/p08rwg5s.jpg Craig (left) and Shaun (right), AKA Original Flava. Cooking is a family affair As the nights draw in, we’re spending more time at home, and “Jamaican food is all about spending time with family”, says Craig. “There’s a history to that – what makes the cuisine so special is how the dishes originated. Basically, the foods that were discarded [by slave owners] and given to our forefathers during slavery were forged to make delicious dishes, showing that even through real hardships, beautiful food was still created. Time to eat was often the only time they could create moments with family… because it was the only time they’d get rest from work. Even today, family and food go hand in hand – for example, every year we have a barbecue for my grandmother’s birthday. “My earliest food memory is being bossed around in the kitchen by our grandmother and mother. We would get food orders from the rest of the family, go back into the kitchen and explain what people wanted… then serve it all up into bowls and take it out. All the jobs that people didn’t want to do were handed down to me because I’m the youngest!” Get ready for carbs https://ichef.bbci.co.uk/images/ic/480xn/p08rwh70.jpg Craig and Shaun’s rice and peas. “There are five common carbs served up when you’re having a traditional Jamaican meal: rice, potatoes, macaroni cheese, bread, and fried dumplings. With a big meal, you’re going to probably have three of those served. It’s up to you to decide which ones you opt for. Choose wisely!” Jamaican cooking can be quick https://ichef.bbci.co.uk/images/ic/480xn/p08t03b0.jpg Brown stew chicken can be cooked in under an hour after marinading. “When we were writing our cookbook, we spent time out in Jamaica and visited family. We wanted to cook them a big Sunday lunch, but it took a lot longer than you’d think. We got up at 4.30am [on Saturday] to go to the Coronation Market in Kingston. We thought it would be relatively quiet, but it was already packed. We bought fresh callaloo, onions, garlic, ginger and scotch bonnets. We took it all home, seasoned our meat, and prepared our rice and peas by soaking dried kidney beans overnight in water. The following day, we started preparing food at 5am before going to church, then made sure all the cooking was ready for lunch. Including buying the produce, the whole meal took about 30 hours, but just in terms of prepping and cooking it took about 18 hours. “That isn’t typical though… we know about traditional ways of cooking, but being British born and part of a new generation, we understand people need tricks and tips that can make things much quicker.” You can mix old and new “Me and Shaun want to make sure traditional dishes are still used and remain current, so the new generation know about them. But we also like to fuse traditional ingredients with other cuisines. We’re British and have grown up in the UK. So, we’ve got recipes like jerk lentil bolognese, that is vegan and of course references bolognese, which we often had growing up. “There are so many ways you can mix old with new, and one of our latest is jerk burgers. We grew up loving burgers, but we’d sometimes be frustrated with the blandness of them. Often it was just salt and black pepper, so we added spices that we use in the marinade of jerk chicken to the mince, and it’s delicious.” Craig and Shaun show how to make their jerk burgers in this quick video. It’s made for sharing “Often you prepare more just in case somebody comes over, but… do not come with your hands empty! If I turned up without anything, my nan would say: ‘You’ve just come over with long hands’, which means because there’s nothing in my hands they appear longer than if I was carrying a dish. You should always come with a dessert or drink, or at least offer to wash up.” https://ichef.bbci.co.uk/images/ic/480xn/p08rwljg.jpg One thing that’s not so good... “As a child, it was always devastating to go to the freezer, see an ice-cream tub, and take it out only to find it was filled with leftovers from the day or week before – rice and peas or curried goat, frozen food that’s being saved for a rainy day. I don’t know why they don’t just use regular use plastic Tupperware, but it’s always the ice-cream container. If you see a biscuit tin on a shelf and reach in, you’ll be disappointed [too] – it’ll be needles and threads in there, not cookies!” https://ichef.bbci.co.uk/images/ic/480xn/p08rwljg.jpg | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08rwg5s.jpg Craig (left) and Shaun (right), AKA Original Flava. Cooking is a family affair As the nights draw in, we’re spending more time at home, and “Jamaican food is all about spending time with family”, says Craig. “There’s a history to that – what makes the cuisine so special is how the dishes originated. Basically, the foods that were discarded [by slave owners] and given to our forefathers during slavery were forged to make delicious dishes, showing that even through real hardships, beautiful food was still created. Time to eat was often the only time they could create moments with family… because it was the only time they’d get rest from work. Even today, family and food go hand in hand – for example, every year we have a barbecue for my grandmother’s birthday. “My earliest food memory is being bossed around in the kitchen by our grandmother and mother. We would get food orders from the rest of the family, go back into the kitchen and explain what people wanted… then serve it all up into bowls and take it out. All the jobs that people didn’t want to do were handed down to me because I’m the youngest!” Get ready for carbs https://ichef.bbci.co.uk/images/ic/480xn/p08rwh70.jpg Craig and Shaun’s rice and peas. “There are five common carbs served up when you’re having a traditional Jamaican meal: rice, potatoes, macaroni cheese, bread, and fried dumplings. With a big meal, you’re going to probably have three of those served. It’s up to you to decide which ones you opt for. Choose wisely!” Jamaican cooking can be quick https://ichef.bbci.co.uk/images/ic/480xn/p08t03b0.jpg Brown stew chicken can be cooked in under an hour after marinading. “When we were writing our cookbook, we spent time out in Jamaica and visited family. We wanted to cook them a big Sunday lunch, but it took a lot longer than you’d think. We got up at 4.30am [on Saturday] to go to the Coronation Market in Kingston. We thought it would be relatively quiet, but it was already packed. We bought fresh callaloo, onions, garlic, ginger and scotch bonnets. We took it all home, seasoned our meat, and prepared our rice and peas by soaking dried kidney beans overnight in water. The following day, we started preparing food at 5am before going to church, then made sure all the cooking was ready for lunch. Including buying the produce, the whole meal took about 30 hours, but just in terms of prepping and cooking it took about 18 hours. “That isn’t typical though… we know about traditional ways of cooking, but being British born and part of a new generation, we understand people need tricks and tips that can make things much quicker.” You can mix old and new “Me and Shaun want to make sure traditional dishes are still used and remain current, so the new generation know about them. But we also like to fuse traditional ingredients with other cuisines. We’re British and have grown up in the UK. So, we’ve got recipes like jerk lentil bolognese, that is vegan and of course references bolognese, which we often had growing up. “There are so many ways you can mix old with new, and one of our latest is jerk burgers. We grew up loving burgers, but we’d sometimes be frustrated with the blandness of them. Often it was just salt and black pepper, so we added spices that we use in the marinade of jerk chicken to the mince, and it’s delicious.” Craig and Shaun show how to make their jerk burgers in this quick video. It’s made for sharing “Often you prepare more just in case somebody comes over, but… do not come with your hands empty! If I turned up without anything, my nan would say: ‘You’ve just come over with long hands’, which means because there’s nothing in my hands they appear longer than if I was carrying a dish. You should always come with a dessert or drink, or at least offer to wash up.” https://ichef.bbci.co.uk/images/ic/480xn/p08rwljg.jpg One thing that’s not so good... “As a child, it was always devastating to go to the freezer, see an ice-cream tub, and take it out only to find it was filled with leftovers from the day or week before – rice and peas or curried goat, frozen food that’s being saved for a rainy day. I don’t know why they don’t just use regular use plastic Tupperware, but it’s always the ice-cream container. If you see a biscuit tin on a shelf and reach in, you’ll be disappointed [too] – it’ll be needles and threads in there, not cookies!” https://ichef.bbci.co.uk/images/ic/480xn/p08rwljg.jpg"
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} | 55f5131eea99136f47bed772ba1becb0eb6c55c8981d6d4831988ad9be9e97e1 | How this family reduced their plastic waste by three-quarters
https://ichef.bbci.co.uk/images/ic/480xn/p08pl0xd.jpg In a bid to reduce their consumption of single-use plastic without spending more on food, the Oliver family answered an advert to feature in BBC One’s War On Plastic: The Fight Goes On, presented by Hugh Fearnley-Whittingstall and Anita Rani. The family had already reduced the amount they put in their black bin (which goes to landfill). But now they wanted to cut back on their use of recyclable items. So in November 2019, experts from the show looked in their kitchen cupboards and Anita emptied their blue bin (which tended to be filled to the brim) to see what they could do. By the end of the experiment? It was just one-quarter full, and they hadn’t increased their shopping spend. So how did Sarah, Andrew and their two children do it? And have they maintained the changes during the Covid-19 crisis? We found out… No more sparkling water or grapes https://ichef.bbci.co.uk/images/ic/480xn/p08pl2tf.jpg The big one? Plastic bottles of sparkling water. “We live in such a beautiful area, with beautiful beaches, and when you see the likes of plastic bottles on the beach and you know that’s the stuff you use at home, you want to do something about it. We used to have about 20 bottles in that bin every week. I think that’s been the biggest thing”, says Sarah. Rather than buying the water in glass bottles or investing in a device to carbonate tap water at home, they took a simpler approach: “We chilled water in the fridge instead”. They took empty tubs to the supermarket for meat and cheese from the deli counter (rather than pre-packaged), and bought loose fruit and veg. They also realised they couldn’t buy some products, including grapes, because they couldn’t find any without plastic packaging. Homemade snacks, soaps and milk They replaced some store-bought products with homemade. Some swaps were better than others, says Sarah. “The oat milk was just horrendous. But we also made our own mouthwash and toothpaste, which we still use. The kids loved the snacks we made, so now we make our own popcorn and crisps”. The family cat wasn’t impressed by homemade cat food, though. “He ate it to start with. And then as usual he turned his nose up at it after the second attempt.” Their bathroom is now plastic-free, and they’ve swapped soap, shampoo and body wash for bar versions (rather than liquid soaps). With so many successful swaps, you could be forgiven for thinking the experiment was pretty straightforward. It was anything but. The main problem? They needed to keep to their usual shopping budget. “We’re working class and at the end of the day the money’s got to last”, says Andrew. “The changes have to be viable for us and the budget has got to match what we were spending before.” Sarah adds: “It took time to work out ways that it could be cost-effective – we couldn’t just switch and do it. There was a LOT of organising to make sure it was affordable.” They want to take their efforts further, but are restricted by costs. “We still use plastic containers for milk because we find glass bottles too expensive”, says Sarah. They’re also hoping supermarkets will start selling more produce loose. “I would love to take it up a notch, but I don’t think we can until we get help from the supermarkets because we live in a small place. A limited number of shops sell things loose, but it’s all organic and really expensive – that’s not what we can afford. I just want normal loose pasta, rice and breakfast cereals, I want to be able to get that from the supermarkets.” How Covid-19 changed everything https://ichef.bbci.co.uk/images/ic/480xn/p08pl3qg.jpg “It was a lot more difficult. Everything to do with reducing plastic seemed to go by the wayside”, says Sarah. The Olivers were determined not to return to their old ways, though. “We could still make our own products. I could still use my tubs at supermarkets. But then I noticed that everything was wrapped in plastic. I could have cried one day when I went in and all the veg was wrapped. The fruit and veg stall, which is usually on the street twice a week, wasn’t there because they weren’t allowed to sell on the street”, continues Sarah. Things are slowly returning to normal for the Olivers, but there’s a wider societal concern that the health crisis has set back the fight against single-use plastic. There are questions from consumers about whether the use of plastic wrappers on food helps protect people from the virus. So far the evidence suggesting it does is limited, and there is a counter-argument that the virus remains for longer on plastic than on cardboard. Fearnley-Whittingstall is keen to reassure people they don’t need to turn their backs on the fight against single-use plastic. “Obviously everyone’s number one priority right now is to keep themselves and their families safe. But the evidence I’ve seen suggests that using more single-use plastic in our everyday lives doesn’t help us do that. “We definitely don’t need to wear plastic gloves – in fact they give us a false sense of security. They can just as easily be contaminated as our hands, so it makes much more sense to simply wash our hands. We don’t need to buy those single-use disposable masks (which a lot of people don’t realise are actually made of plastic) – we can buy reusable, washable masks (or make our own). “It’s no safer to buy fruit and veg wrapped in plastic either. We just need to wash it well when we get it home. It’s understandable that people feel safer when they’ve got a plastic layer between them and the world right now. But outside the world of hospitals and care homes, it doesn’t actually help us live our everyday lives.” The end result https://ichef.bbci.co.uk/images/ic/480xn/p08pl425.jpg The Olivers have maintained their reduction in plastic waste and are keen to make further changes. “We embraced it because we wanted to change, and needed to change”, says Andrew. “The moment we realised that was when, at the start of the experiment, they emptied our bin. It was embarrassing because we had already done so much to get it down to that amount.” The children are on-board too. “Even if they’re out and have a bag of crisps, they’ll think, ‘we’ll take the packet home so it can go into the recycling’”, says Sarah. Sarah and Andrew are also encouraging their colleagues to think more about plastic waste – with Sarah admitting she’s hiding plastic cups at work so people use glasses instead. “I find it quite difficult, people think you’re a tree hugger and you’re not!”, she says, smiling, before adding, “I think until people watch the programme they won’t understand it fully”. Watch War On Plastic The Fight Goes On on Tuesday, 1 September on BBC One at 9pm, or catch up on BBC One’s iPlayer. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08pl0xd.jpg In a bid to reduce their consumption of single-use plastic without spending more on food, the Oliver family answered an advert to feature in BBC One’s War On Plastic: The Fight Goes On, presented by Hugh Fearnley-Whittingstall and Anita Rani. The family had already reduced the amount they put in their black bin (which goes to landfill). But now they wanted to cut back on their use of recyclable items. So in November 2019, experts from the show looked in their kitchen cupboards and Anita emptied their blue bin (which tended to be filled to the brim) to see what they could do. By the end of the experiment? It was just one-quarter full, and they hadn’t increased their shopping spend. So how did Sarah, Andrew and their two children do it? And have they maintained the changes during the Covid-19 crisis? We found out… No more sparkling water or grapes https://ichef.bbci.co.uk/images/ic/480xn/p08pl2tf.jpg The big one? Plastic bottles of sparkling water. “We live in such a beautiful area, with beautiful beaches, and when you see the likes of plastic bottles on the beach and you know that’s the stuff you use at home, you want to do something about it. We used to have about 20 bottles in that bin every week. I think that’s been the biggest thing”, says Sarah. Rather than buying the water in glass bottles or investing in a device to carbonate tap water at home, they took a simpler approach: “We chilled water in the fridge instead”. They took empty tubs to the supermarket for meat and cheese from the deli counter (rather than pre-packaged), and bought loose fruit and veg. They also realised they couldn’t buy some products, including grapes, because they couldn’t find any without plastic packaging. Homemade snacks, soaps and milk They replaced some store-bought products with homemade. Some swaps were better than others, says Sarah. “The oat milk was just horrendous. But we also made our own mouthwash and toothpaste, which we still use. The kids loved the snacks we made, so now we make our own popcorn and crisps”. The family cat wasn’t impressed by homemade cat food, though. “He ate it to start with. And then as usual he turned his nose up at it after the second attempt.” Their bathroom is now plastic-free, and they’ve swapped soap, shampoo and body wash for bar versions (rather than liquid soaps). With so many successful swaps, you could be forgiven for thinking the experiment was pretty straightforward. It was anything but. The main problem? They needed to keep to their usual shopping budget. “We’re working class and at the end of the day the money’s got to last”, says Andrew. “The changes have to be viable for us and the budget has got to match what we were spending before.” Sarah adds: “It took time to work out ways that it could be cost-effective – we couldn’t just switch and do it. There was a LOT of organising to make sure it was affordable.” They want to take their efforts further, but are restricted by costs. “We still use plastic containers for milk because we find glass bottles too expensive”, says Sarah. They’re also hoping supermarkets will start selling more produce loose. “I would love to take it up a notch, but I don’t think we can until we get help from the supermarkets because we live in a small place. A limited number of shops sell things loose, but it’s all organic and really expensive – that’s not what we can afford. I just want normal loose pasta, rice and breakfast cereals, I want to be able to get that from the supermarkets.” How Covid-19 changed everything https://ichef.bbci.co.uk/images/ic/480xn/p08pl3qg.jpg “It was a lot more difficult. Everything to do with reducing plastic seemed to go by the wayside”, says Sarah. The Olivers were determined not to return to their old ways, though. “We could still make our own products. I could still use my tubs at supermarkets. But then I noticed that everything was wrapped in plastic. I could have cried one day when I went in and all the veg was wrapped. The fruit and veg stall, which is usually on the street twice a week, wasn’t there because they weren’t allowed to sell on the street”, continues Sarah. Things are slowly returning to normal for the Olivers, but there’s a wider societal concern that the health crisis has set back the fight against single-use plastic. There are questions from consumers about whether the use of plastic wrappers on food helps protect people from the virus. So far the evidence suggesting it does is limited, and there is a counter-argument that the virus remains for longer on plastic than on cardboard. Fearnley-Whittingstall is keen to reassure people they don’t need to turn their backs on the fight against single-use plastic. “Obviously everyone’s number one priority right now is to keep themselves and their families safe. But the evidence I’ve seen suggests that using more single-use plastic in our everyday lives doesn’t help us do that. “We definitely don’t need to wear plastic gloves – in fact they give us a false sense of security. They can just as easily be contaminated as our hands, so it makes much more sense to simply wash our hands. We don’t need to buy those single-use disposable masks (which a lot of people don’t realise are actually made of plastic) – we can buy reusable, washable masks (or make our own). “It’s no safer to buy fruit and veg wrapped in plastic either. We just need to wash it well when we get it home. It’s understandable that people feel safer when they’ve got a plastic layer between them and the world right now. But outside the world of hospitals and care homes, it doesn’t actually help us live our everyday lives.” The end result https://ichef.bbci.co.uk/images/ic/480xn/p08pl425.jpg The Olivers have maintained their reduction in plastic waste and are keen to make further changes. “We embraced it because we wanted to change, and needed to change”, says Andrew. “The moment we realised that was when, at the start of the experiment, they emptied our bin. It was embarrassing because we had already done so much to get it down to that amount.” The children are on-board too. “Even if they’re out and have a bag of crisps, they’ll think, ‘we’ll take the packet home so it can go into the recycling’”, says Sarah. Sarah and Andrew are also encouraging their colleagues to think more about plastic waste – with Sarah admitting she’s hiding plastic cups at work so people use glasses instead. “I find it quite difficult, people think you’re a tree hugger and you’re not!”, she says, smiling, before adding, “I think until people watch the programme they won’t understand it fully”. Watch War On Plastic The Fight Goes On on Tuesday, 1 September on BBC One at 9pm, or catch up on BBC One’s iPlayer."
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} | 31a445fe4b5192ff41ed34223dbe7b0546553b8e653be27379249d321ec12f69 | Mary Berry’s comfort food secrets
https://ichef.bbci.co.uk/images/ic/480xn/p08ptg2m.jpg As the long summer evenings make way for cosy nights in, we’re changing what we eat – and Mary Berry has some great ideas to make the transition easy and delicious. We’re dusting off the roasting tins and casserole pots to hunker down with warming dishes full of root veg and succulent meats, and Mary Berry’s Simple Comforts is coming to BBC Two on Wednesday 9 September at 8pm to help. We spoke to Mary about the series and what she loves about comfort food… Why comfort food? “It’s great food to come home to, lovely and warming”, says Mary, when asked what comfort food means to her. We’re chatting on the day Storm Francis has arrived and, with wind swirling outside, it very much feels like casserole weather. Something Mary agrees with: “We’ve had some wonderful sunny weather all through lockdown and now it’s beginning to get chilly and it’s pouring with rain outside. It’s time for soup and warming foods. I think it becomes natural to think about comfort food as soon as the weather chills and the nights become darker.” Mary Berry’s favourite comfort food https://ichef.bbci.co.uk/images/ic/480xn/p08q60hl.jpg “I love a good slow roast of maybe pork or lamb and all the trimmings, I think that certainly makes you feel glowing.” So what do the trimmings entail? “We used to always have roast potatoes, but now we have other roast veg, like beetroot and sweet potatoes. I love sweet potatoes and we’re always adding things. You know, 60 years ago, when I was setting out, you didn’t have things like butternut squash or kale – though I’m not very keen on kale – but there are many more vegetables and they are all very plentiful. I think of root vegetables in the autumn, which are perfect for comfort food.” Many people’s favourite comfort food is based on what they ate as a child. The same applies to Mary’s beloved roasts. “We used to have a roast on Sunday and then the meat was used in different ways throughout the week. But now when we have a roast, it’s usually smaller and we have it all on Sunday, and I don’t do something with it on Monday.” Just as roast trimmings have moved on over time, so has the roast itself. “A slow roast has changed our lives in as much as, if family come half an hour or an hour late, it’s perfectly all right because it’s beautifully tender and keeps very well.” What Mary cooks on the show https://ichef.bbci.co.uk/images/ic/480xn/p08q6ft6.jpg An apple pudding from episode one of Mary Berry’s Simple Comforts. Mary spent a lot of time thinking about what she wanted to serve up on Mary Berry’s Simple Comforts, and how some recipes might be updated for 2020 – as our eating and cooking habits having changed. “So if I make a casserole, [I’d be] adding a bit less meat and more vegetables and doing things that were a bit quicker. And nearly all of the dishes I wanted to be able to be prepared ahead, because that’s how life is. “When people come home from work, they want something quick but don’t necessarily want to do a stir-fry [every evening]. They want to come in and have something they started off the day before, or perhaps something you can pop in the freezer and have half tonight and freeze the other half. “I’ve got lots of favourites. I’ve done a lot of all-in-one dishes that you put in a roasting tin and it saves on the washing up!” You’ll find recipes from the series here. Who Mary meets on the show https://ichef.bbci.co.uk/images/ic/480xn/p08ptgtn.jpg While two episodes see Mary heading to Ireland and France, the other four see her focus on foodie destinations in the UK. And while they were filmed before the health crisis, it fits with the current mood. “It’s very appropriate at the moment, because everyone’s travelling around Britain. You don’t have quite the same climate as destinations abroad, but if you wrap up you’ll really enjoy it. We live in a beautiful country and there are lots of different things to explore.” Mary meets experts who pass on their tips, and she learns to make crêpes in Paris. She gushes about her trip to the Scottish highlands. “I went to a forest with a ranger, a lovely girl who absolutely adores her job. She explained all the fauna, the animals, the habitat and that the hares turn white in winter. “Oh and the huskies. I was driven along the snow with them. A wonderful chap called Graham was in charge of them and you could tell they all really respected him.” Going on a husky ride was a new experience for Mary. “It’s not something you do every day of the week, I certainly hadn’t [been on a husky ride before].” Mary’s tips for comfort food on a budget “Now people can get out and about, I’d say buy local. It’s often more reasonable… and I think we should support our farmers. I enjoy meat, but using less meat and adding a few more vegetables helps.” Mary also suggests always going to the fridge before the shop. “Use up anything that’s there. If, for example, you’ve got a whole head of celery, often if you follow a recipe for a good casserole you can stick lots of sliced celery in it, or if you’ve got a couple of potatoes you can put those in it. It’s all about thrift and really good food that the family is going to enjoy.” | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08ptg2m.jpg As the long summer evenings make way for cosy nights in, we’re changing what we eat – and Mary Berry has some great ideas to make the transition easy and delicious. We’re dusting off the roasting tins and casserole pots to hunker down with warming dishes full of root veg and succulent meats, and Mary Berry’s Simple Comforts is coming to BBC Two on Wednesday 9 September at 8pm to help. We spoke to Mary about the series and what she loves about comfort food… Why comfort food? “It’s great food to come home to, lovely and warming”, says Mary, when asked what comfort food means to her. We’re chatting on the day Storm Francis has arrived and, with wind swirling outside, it very much feels like casserole weather. Something Mary agrees with: “We’ve had some wonderful sunny weather all through lockdown and now it’s beginning to get chilly and it’s pouring with rain outside. It’s time for soup and warming foods. I think it becomes natural to think about comfort food as soon as the weather chills and the nights become darker.” Mary Berry’s favourite comfort food https://ichef.bbci.co.uk/images/ic/480xn/p08q60hl.jpg “I love a good slow roast of maybe pork or lamb and all the trimmings, I think that certainly makes you feel glowing.” So what do the trimmings entail? “We used to always have roast potatoes, but now we have other roast veg, like beetroot and sweet potatoes. I love sweet potatoes and we’re always adding things. You know, 60 years ago, when I was setting out, you didn’t have things like butternut squash or kale – though I’m not very keen on kale – but there are many more vegetables and they are all very plentiful. I think of root vegetables in the autumn, which are perfect for comfort food.” Many people’s favourite comfort food is based on what they ate as a child. The same applies to Mary’s beloved roasts. “We used to have a roast on Sunday and then the meat was used in different ways throughout the week. But now when we have a roast, it’s usually smaller and we have it all on Sunday, and I don’t do something with it on Monday.” Just as roast trimmings have moved on over time, so has the roast itself. “A slow roast has changed our lives in as much as, if family come half an hour or an hour late, it’s perfectly all right because it’s beautifully tender and keeps very well.” What Mary cooks on the show https://ichef.bbci.co.uk/images/ic/480xn/p08q6ft6.jpg An apple pudding from episode one of Mary Berry’s Simple Comforts. Mary spent a lot of time thinking about what she wanted to serve up on Mary Berry’s Simple Comforts, and how some recipes might be updated for 2020 – as our eating and cooking habits having changed. “So if I make a casserole, [I’d be] adding a bit less meat and more vegetables and doing things that were a bit quicker. And nearly all of the dishes I wanted to be able to be prepared ahead, because that’s how life is. “When people come home from work, they want something quick but don’t necessarily want to do a stir-fry [every evening]. They want to come in and have something they started off the day before, or perhaps something you can pop in the freezer and have half tonight and freeze the other half. “I’ve got lots of favourites. I’ve done a lot of all-in-one dishes that you put in a roasting tin and it saves on the washing up!” You’ll find recipes from the series here. Who Mary meets on the show https://ichef.bbci.co.uk/images/ic/480xn/p08ptgtn.jpg While two episodes see Mary heading to Ireland and France, the other four see her focus on foodie destinations in the UK. And while they were filmed before the health crisis, it fits with the current mood. “It’s very appropriate at the moment, because everyone’s travelling around Britain. You don’t have quite the same climate as destinations abroad, but if you wrap up you’ll really enjoy it. We live in a beautiful country and there are lots of different things to explore.” Mary meets experts who pass on their tips, and she learns to make crêpes in Paris. She gushes about her trip to the Scottish highlands. “I went to a forest with a ranger, a lovely girl who absolutely adores her job. She explained all the fauna, the animals, the habitat and that the hares turn white in winter. “Oh and the huskies. I was driven along the snow with them. A wonderful chap called Graham was in charge of them and you could tell they all really respected him.” Going on a husky ride was a new experience for Mary. “It’s not something you do every day of the week, I certainly hadn’t [been on a husky ride before].” Mary’s tips for comfort food on a budget “Now people can get out and about, I’d say buy local. It’s often more reasonable… and I think we should support our farmers. I enjoy meat, but using less meat and adding a few more vegetables helps.” Mary also suggests always going to the fridge before the shop. “Use up anything that’s there. If, for example, you’ve got a whole head of celery, often if you follow a recipe for a good casserole you can stick lots of sliced celery in it, or if you’ve got a couple of potatoes you can put those in it. It’s all about thrift and really good food that the family is going to enjoy.”"
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} | 66e38c6c0da138b171fc4fb2cba46c73b8407b35cf718f78ac6e8decc5a308d0 | Lunch and snack ideas for back to school
We get it. Trying to get your kids to eat healthily can be a challenge in itself. Put that together with a rushed morning, going beyond the basic ham sandwich, crisps and chocolate bar can seem pointless and thankless. Reducing salt, sugar and high-fat foods in your child's lunch and snacks can help them stay full and energised through the day as well as set up healthy habits for a lifetime. Whether you’re packing lunches, or snacks to keep your child satisfied between breaks, we’ve put our heads together with Eat Well for Less? dietitian Priya Tew to come up with top tips, ideas and advice. 3 easy tricks for a healthy lunchbox Kids may know what’s healthy, but they don’t always like it. You won’t win every battle, but these tips could keep their diet healthier. Always include fruit and vegetables, even if it’s just cucumber slices, carrot sticks or sweetcorn in a sandwich.Always include dairy or another calcium-rich food, as kids are building bones, for which calcium is needed. Plain yoghurt with frozen blueberries or granola topping is popular.Switch from white to wholegrain bread and pasta, to keep kids feeling full throughout the day. Always include fruit and vegetables, even if it’s just cucumber slices, carrot sticks or sweetcorn in a sandwich. Always include dairy or another calcium-rich food, as kids are building bones, for which calcium is needed. Plain yoghurt with frozen blueberries or granola topping is popular. Switch from white to wholegrain bread and pasta, to keep kids feeling full throughout the day. Primary school kids Variety and interest is key, especially if your child is eating lunch at the same desk at which they have lessons all day.Kids might be sceptical about trying new foods, but Priya advises, “Let them help themselves to meals or make their own lunches from a balanced selection of foods. This can encourage them to eat it.” Alternatives to the usual ham sandwich A pasta pot is a popular choice – simple tomato sauce, grated cheese and peas, or another veg-packed sauce such as broccoli pesto. Cold potatoes (not going so far as to call it a ‘salad’) are good, especially if the skins are left on for a fibre boost that will help keep kids feeling full. Serve them with a good protein source such as a boiled egg, cold chicken drumsticks, tuna or smoked mackerel. Crisp pitta chips are a crunchy cross between a sandwich and crisps – dip them in hummus or raita. If a sandwich is still the most practical option, vary fillings: hummus and grated carrot, tuna and sweetcorn, leftover roast chicken with pesto, or simple sliced boiled eggs and tomato. Leftover cold meatloaf or meatballs also make a surprisingly good sandwich. https://ichef.bbci.co.uk/images/ic/480xn/p0616lw1.jpg Hot packed lunch ideas You can pack many things into an insulated flask: soup, of course, but also veggie curry, bean or lentil stew and chilli con carne. Making slightly more dinner than you need, so they can have leftovers for lunch, saves time too. Pre-heat the flask with boiling water for 5–10 minutes before filling it with piping hot food and it should stay hot for around 4 hours. https://ichef.bbci.co.uk/images/ic/480xn/p07s4ch3.jpg Hot soup in a flask with crusty bread and butter is a welcome hug from home! Monday treats Get kids baking with you on Sunday and they’ll be eager to eat the results on Monday. Why should Friday have all the fun? Your home bakes don’t have to be sugary – cheese muffins and wholemeal cheese scones make an excellent change from sandwiches. Healthier, nut-free flapjacks can be made with a limited amount of added sugar and a dose of fibre, as can banana muffins. https://ichef.bbci.co.uk/images/ic/480xn/p08pkjby.jpg Snacks If lunchtimes and breaktimes move around, children may be more reliant on snacks to keep them going. Priya says, “Adding protein to meals and snacks can help keep tummies fuller for longer, as can eating higher-fibre foods. Choose wholegrain versions of foods where you can, and add fruit and veg and a protein filling. “Sugary foods can give a quick boost of energy, but this is short lived, so sweets, chocolate and yoghurt-coated fruit and biscuits will not keep your child going for long.” With nuts off the menu at many schools, you may have to find healthy fats and protein elsewhere. Priya suggests: “Energy balls made with seeds and dried fruit; raw veg strips with hummus; cheese portions with grapes and crackers or oatcakes; cream cheese portions with breadsticks and raw veg strips; dry cereal with sunflower seeds and raisins; or even a simple boiled egg.” Drinks A bottle of water for the day is a must-have, especially as water fountains are likely to be out of action. Staying hydrated helps with concentration. You could provide 150ml of juice – it counts as one of their 5-a-day, but the NHS recommends we don’t drink more than this in a day. Buy juice in large cartons and pour it into your own bottle, diluting as much as you can get away with; many standard juice boxes contain 25 percent more than this daily allowance. Secondary school kids In our (totally anecdotal) survey of secondary school kids, one thing that came across was that lunches should not be “embarrassing”. Too posh, too healthy, too smelly, too weird, too hard to eat, too “fussed over” – whatever that means. Lots of teenagers don’t eat 5-a-day and get less than the recommended intake of iron, calcium and some other nutrients. Get them involved in making their own lunches and snacks. If they’ve invested time and effort, they’ll be more likely to eat them. Fast and filling breakfasts If your tween or teen hates getting out of bed, persuading them to eat a good breakfast might be a challenge. Eating on the bus is unlikely to be allowed, so have a ready-to-eat breakfast on hand. Priya’s ideas: “Make-ahead bacon and egg bites, or a breakfast sandwich like an egg mayo bagel”. Nadiya’s egg rolls are made with egg-dipped tortilla wraps and can be frozen after cooking, ready to microwave in seconds. If that’s all a bit full-on in the morning, try “peanut butter and banana on toast”, suggests Priya. “Personally, I think a bowl of cereal is fast; choose a wholegrain version and throw some berries on top.” Try Priya’s healthy breakfast pot, or go for a smoothie filled with nut butter, seeds, oats and milk for healthy fats and protein that will help keep your child feeling fuller for longer. https://ichef.bbci.co.uk/images/ic/480xn/p08pkzz2.jpg Bacon and egg bites make a great grab-and-go breakfast for teenagers who like a lie-in. Snacks for mid-morning or mid-afternoon break If they’re eating an early or late lunch, they might need an energy boost to make it through. The snacks that will keep them fuller for longer combine fibre and protein and are low in sugar. Young environmentalists could be convinced to pack homemade snacks like these vegan energy balls or apricot bars to avoid plastic-wrapped bars. For cake-lovers, Mary Berry’s carrot cake muffins aren’t as sugary as they’ll imagine, but just as tasty. With added bran, plenty of carrots and a cream cheese middle, they’re fun to make and better than a lower-fibre cake for keeping kids full. But if you haven’t got time to cook, try: a pot of nuts and dried fruitseeded or wholegrain crackers with cheesewhole fruit – pots of grapes or cut up melon/pineapple make a change from a bruised bananaa pot of plain yoghurtlightly salted popcorn (no toffee!). a pot of nuts and dried fruit seeded or wholegrain crackers with cheese whole fruit – pots of grapes or cut up melon/pineapple make a change from a bruised banana a pot of plain yoghurt lightly salted popcorn (no toffee!). Here are 23 healthy snacks to keep things interesting! Give crisps and cakes a miss and try Priya Tew’s healthier snacks to keep kids feeling fuller for longer. Keep lunches interesting A lunch full of wholegrains and fibre will release energy slowly throughout the afternoon, so kids are not asleep by fifth period even if they have an early lunch. Keep different wholegrain breads (pitta, rolls, seeded sliced bread) in the freezer – you can defrost them in the toaster in the morning. A customised frittata wedge tastes great stuffed into pitta (and pittas are good at hiding “embarrassing” fillings.) Use wholemeal wraps to make quesadillas with beans or swap out the beans for leftover cooked chicken and sweetcorn. Use them to make a ‘burrito’ with egg mayo, cooked bacon bits, baby spinach and sun-dried or fresh sliced tomato. A sweeter sandwich – peanut butter and banana or cream cheese and dates – on malt loaf or raisin bread is good, too. For a heartier option, Tom Kerridge packs his healthier sausage rolls full of vegetables and lentils, but they still have that savoury, moreish taste (or go for the full veggie sausage rolls). These Eat Well for Less? no-bake snacks are easy to make and very moreish: chickpea bites (watch the video below), raw brownies and peanut energy balls, which are tasty treats with sneaky fibre. If this is all too embarrassing, and your child isn’t eating much at school, Priya advises plenty of wholegrain snacks to have throughout the day (“cheese, crackers, fruit and veggies, yoghurt”), with a substantial after-school snack. “Expect them to want to have a snack after school that is filling. Toasted sandwiches, bowls of cereal, eggs on toast, bagels etc.” | {
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"content": "We get it. Trying to get your kids to eat healthily can be a challenge in itself. Put that together with a rushed morning, going beyond the basic ham sandwich, crisps and chocolate bar can seem pointless and thankless. Reducing salt, sugar and high-fat foods in your child's lunch and snacks can help them stay full and energised through the day as well as set up healthy habits for a lifetime. Whether you’re packing lunches, or snacks to keep your child satisfied between breaks, we’ve put our heads together with Eat Well for Less? dietitian Priya Tew to come up with top tips, ideas and advice. 3 easy tricks for a healthy lunchbox Kids may know what’s healthy, but they don’t always like it. You won’t win every battle, but these tips could keep their diet healthier. Always include fruit and vegetables, even if it’s just cucumber slices, carrot sticks or sweetcorn in a sandwich.Always include dairy or another calcium-rich food, as kids are building bones, for which calcium is needed. Plain yoghurt with frozen blueberries or granola topping is popular.Switch from white to wholegrain bread and pasta, to keep kids feeling full throughout the day. Always include fruit and vegetables, even if it’s just cucumber slices, carrot sticks or sweetcorn in a sandwich. Always include dairy or another calcium-rich food, as kids are building bones, for which calcium is needed. Plain yoghurt with frozen blueberries or granola topping is popular. Switch from white to wholegrain bread and pasta, to keep kids feeling full throughout the day. Primary school kids Variety and interest is key, especially if your child is eating lunch at the same desk at which they have lessons all day.Kids might be sceptical about trying new foods, but Priya advises, “Let them help themselves to meals or make their own lunches from a balanced selection of foods. This can encourage them to eat it.” Alternatives to the usual ham sandwich A pasta pot is a popular choice – simple tomato sauce, grated cheese and peas, or another veg-packed sauce such as broccoli pesto. Cold potatoes (not going so far as to call it a ‘salad’) are good, especially if the skins are left on for a fibre boost that will help keep kids feeling full. Serve them with a good protein source such as a boiled egg, cold chicken drumsticks, tuna or smoked mackerel. Crisp pitta chips are a crunchy cross between a sandwich and crisps – dip them in hummus or raita. If a sandwich is still the most practical option, vary fillings: hummus and grated carrot, tuna and sweetcorn, leftover roast chicken with pesto, or simple sliced boiled eggs and tomato. Leftover cold meatloaf or meatballs also make a surprisingly good sandwich. https://ichef.bbci.co.uk/images/ic/480xn/p0616lw1.jpg Hot packed lunch ideas You can pack many things into an insulated flask: soup, of course, but also veggie curry, bean or lentil stew and chilli con carne. Making slightly more dinner than you need, so they can have leftovers for lunch, saves time too. Pre-heat the flask with boiling water for 5–10 minutes before filling it with piping hot food and it should stay hot for around 4 hours. https://ichef.bbci.co.uk/images/ic/480xn/p07s4ch3.jpg Hot soup in a flask with crusty bread and butter is a welcome hug from home! Monday treats Get kids baking with you on Sunday and they’ll be eager to eat the results on Monday. Why should Friday have all the fun? Your home bakes don’t have to be sugary – cheese muffins and wholemeal cheese scones make an excellent change from sandwiches. Healthier, nut-free flapjacks can be made with a limited amount of added sugar and a dose of fibre, as can banana muffins. https://ichef.bbci.co.uk/images/ic/480xn/p08pkjby.jpg Snacks If lunchtimes and breaktimes move around, children may be more reliant on snacks to keep them going. Priya says, “Adding protein to meals and snacks can help keep tummies fuller for longer, as can eating higher-fibre foods. Choose wholegrain versions of foods where you can, and add fruit and veg and a protein filling. “Sugary foods can give a quick boost of energy, but this is short lived, so sweets, chocolate and yoghurt-coated fruit and biscuits will not keep your child going for long.” With nuts off the menu at many schools, you may have to find healthy fats and protein elsewhere. Priya suggests: “Energy balls made with seeds and dried fruit; raw veg strips with hummus; cheese portions with grapes and crackers or oatcakes; cream cheese portions with breadsticks and raw veg strips; dry cereal with sunflower seeds and raisins; or even a simple boiled egg.” Drinks A bottle of water for the day is a must-have, especially as water fountains are likely to be out of action. Staying hydrated helps with concentration. You could provide 150ml of juice – it counts as one of their 5-a-day, but the NHS recommends we don’t drink more than this in a day. Buy juice in large cartons and pour it into your own bottle, diluting as much as you can get away with; many standard juice boxes contain 25 percent more than this daily allowance. Secondary school kids In our (totally anecdotal) survey of secondary school kids, one thing that came across was that lunches should not be “embarrassing”. Too posh, too healthy, too smelly, too weird, too hard to eat, too “fussed over” – whatever that means. Lots of teenagers don’t eat 5-a-day and get less than the recommended intake of iron, calcium and some other nutrients. Get them involved in making their own lunches and snacks. If they’ve invested time and effort, they’ll be more likely to eat them. Fast and filling breakfasts If your tween or teen hates getting out of bed, persuading them to eat a good breakfast might be a challenge. Eating on the bus is unlikely to be allowed, so have a ready-to-eat breakfast on hand. Priya’s ideas: “Make-ahead bacon and egg bites, or a breakfast sandwich like an egg mayo bagel”. Nadiya’s egg rolls are made with egg-dipped tortilla wraps and can be frozen after cooking, ready to microwave in seconds. If that’s all a bit full-on in the morning, try “peanut butter and banana on toast”, suggests Priya. “Personally, I think a bowl of cereal is fast; choose a wholegrain version and throw some berries on top.” Try Priya’s healthy breakfast pot, or go for a smoothie filled with nut butter, seeds, oats and milk for healthy fats and protein that will help keep your child feeling fuller for longer. https://ichef.bbci.co.uk/images/ic/480xn/p08pkzz2.jpg Bacon and egg bites make a great grab-and-go breakfast for teenagers who like a lie-in. Snacks for mid-morning or mid-afternoon break If they’re eating an early or late lunch, they might need an energy boost to make it through. The snacks that will keep them fuller for longer combine fibre and protein and are low in sugar. Young environmentalists could be convinced to pack homemade snacks like these vegan energy balls or apricot bars to avoid plastic-wrapped bars. For cake-lovers, Mary Berry’s carrot cake muffins aren’t as sugary as they’ll imagine, but just as tasty. With added bran, plenty of carrots and a cream cheese middle, they’re fun to make and better than a lower-fibre cake for keeping kids full. But if you haven’t got time to cook, try: a pot of nuts and dried fruitseeded or wholegrain crackers with cheesewhole fruit – pots of grapes or cut up melon/pineapple make a change from a bruised bananaa pot of plain yoghurtlightly salted popcorn (no toffee!). a pot of nuts and dried fruit seeded or wholegrain crackers with cheese whole fruit – pots of grapes or cut up melon/pineapple make a change from a bruised banana a pot of plain yoghurt lightly salted popcorn (no toffee!). Here are 23 healthy snacks to keep things interesting! Give crisps and cakes a miss and try Priya Tew’s healthier snacks to keep kids feeling fuller for longer. Keep lunches interesting A lunch full of wholegrains and fibre will release energy slowly throughout the afternoon, so kids are not asleep by fifth period even if they have an early lunch. Keep different wholegrain breads (pitta, rolls, seeded sliced bread) in the freezer – you can defrost them in the toaster in the morning. A customised frittata wedge tastes great stuffed into pitta (and pittas are good at hiding “embarrassing” fillings.) Use wholemeal wraps to make quesadillas with beans or swap out the beans for leftover cooked chicken and sweetcorn. Use them to make a ‘burrito’ with egg mayo, cooked bacon bits, baby spinach and sun-dried or fresh sliced tomato. A sweeter sandwich – peanut butter and banana or cream cheese and dates – on malt loaf or raisin bread is good, too. For a heartier option, Tom Kerridge packs his healthier sausage rolls full of vegetables and lentils, but they still have that savoury, moreish taste (or go for the full veggie sausage rolls). These Eat Well for Less? no-bake snacks are easy to make and very moreish: chickpea bites (watch the video below), raw brownies and peanut energy balls, which are tasty treats with sneaky fibre. If this is all too embarrassing, and your child isn’t eating much at school, Priya advises plenty of wholegrain snacks to have throughout the day (“cheese, crackers, fruit and veggies, yoghurt”), with a substantial after-school snack. “Expect them to want to have a snack after school that is filling. Toasted sandwiches, bowls of cereal, eggs on toast, bagels etc.”"
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Have you tried cutting out or adding certain ingredients to your diet in the hope it will improve your complexion? When it comes to diet and acne, there are lots of myths about what you ‘should’ do. But do the foods you eat really contribute to a break-out? We asked an expert… https://ichef.bbci.co.uk/images/ic/480xn/p082z5tc.jpg A quick search of any social media platform brings up plenty of suggestions, advice and anecdotes about how certain diets and ingredients can transform an individual’s complexion. But is all as it seems? “This is an issue I encounter daily in my clinics”, says Dr Anjali Mahto, a consultant dermatologist and author of The Skincare Bible. “Many people have tried to manipulate their diet to control their skin disease. Sometimes patients do this on the advice of well-meaning friends and family, other times because of poor information found on social media or the internet”, she continues. The impact of following an influencer’s dietary advice rather than heading to a doctor is a problem Dr Mahto regularly comes across. “The way people are accessing their healthcare information is changing and, rather than seek professional medical advice, people will often turn to social media, the internet and online magazines. Misinformation is rife, conflicts of interest are not declared and the personal care market is there to sell. Many people are doing a real disservice to their skin by taking advice from celebrity bloggers, ‘clean’ eaters and the booming industry of ‘wellness’. https://ichef.bbci.co.uk/images/ic/480xn/p082zdfk.jpg Consultant dermatologist, Dr Anjali Mahto. The difference between being spotty and having acne “Acne is the medical word for ‘spots’ – there is no real difference between the terms, but acne is a label that dermatologists use to describe a skin condition”, explains Dr Mahto. However, there are different types of acne lesion, including comedones, papules, pustules, nodules and cysts. “Comedones consist of a widened hair follicle, which can become filled with keratin, oil and bacteria. They may be open (blackheads) or closed (whiteheads). They often appear as small bumps on the skin surface and are commonly found on the forehead or chin. “Papules are small red bumps, usually less than half a centimetre in size. When papules have a yellow or white centre containing pus, they are then describes as pustules. “Nodules and cysts are more severe types of acne. They tend to be deep and painful and often measure more than one centimetre. They usually last for weeks rather than a few days and may result in scarring of the skin. Cystic acne, unlike nodular acne, tends to be softer to the touch as it contains pus; nodules feel hard underneath the skin surface. “Comedones are the primary acne lesion, from which the other types may develop. One person may have different types of acne, for instance a combination of comedones, papules and nodules, particularly as acne progresses or becomes more severe.” https://ichef.bbci.co.uk/images/ic/480xn/p082zdfk.jpg Consultant dermatologist, Dr Anjali Mahto. Can greasy food cause acne? https://ichef.bbci.co.uk/images/ic/480xn/p082z82h.jpg “There is a common misconception that greasy foods can be the cause or trigger for acne. That said, foods with a high glycemic index, or diets consistently high in refined sugar, may cause acne, according to emerging scientific evidence. These foods can still be part of a well-rounded healthy diet, but should be consumed in moderation.” Can dairy cause acne? “For a small, select group of individuals, removing dairy can be of benefit for acne. Clinical studies suggest low-fat dairy seems to be more of a problem than full-fat, but the reasons are unclear. Anecdotally, I have also had a small number of people who have cut out whey-based protein supplements and their acne has improved. “So dairy may have a role to play in this small, select group. The difficulty we have is identifying who they are and recognising that ‘dairy’ is a large food group – milk may not have the same effect as yoghurt or cheese, for example. There is still much that remains unclear.” Are there ‘bad foods’ that cause spots and acne? “This causes me two concerns. We know acne is often down to hormones and genetics – factors largely outside of our control. Telling someone they are eating ‘bad food’, which is causing their acne, shifts the blame onto the individual and creates a sense of shame around their dietary choices. Often the food consumption has little to do with the acne. “Secondly, it results in many people cutting out foods from their diet, and in resultant disordered eating patterns, for fear of aggravating their skin disease. I have seen patients refuse to eat cake on their birthday, decline dinner with friends, and develop health anxiety around food, for fear of triggering acne. “There are inherently no ‘good’ or ‘bad’ foods. Diet is more about eating in a sustained, healthy manner across the course of one’s lifetime. Moderation is key. “In my practice, I have seen more negative outcomes than success stories – this is probably because those who this works for do not end up seeking dermatological advice. “However, for the vast majority of people with acne, manipulating diet is likely to have a fairly negligible effect. Acne is largely down to an individual’s hormones and genetics. I have seen many cases of people, particularly young women, who have cut out a large number of food groups including dairy, sugar and gluten to improve their acne and have developed resultant orthorexia or disordered eating around food, which is very worrying. If treating acne was as simple as cutting out dairy, I would not have so many vegan patients." Food and nutrients said to help reduce acne https://ichef.bbci.co.uk/images/ic/480xn/p082zccg.jpg Probiotics, antioxidants, omega-3 fatty acids, zinc and vitamins A and E have been linked to helping acne-prone/spotty skin. But does science support the claims? “The data for all these is limited and comes from small observational studies with relatively few participants, often with poor methodology or trial design and statistical analysis”, explains Dr Mahto. She adds, “it is therefore definitively difficult to say if supplementation of any of the above will have a true benefit for acne. The doses of the supplements suggested may be difficult to tolerate. An example is that zinc sulphate can cause gastrointestinal side-effects (if consumed in excess). “Vitamin A in high doses – higher than one would find in an over-the-counter supplement – is already used in prescription acne treatment in the form of isotretinoin (Roaccutane). My advice would be to exercise caution with over-the-counter supplements as the evidence is limited, resulting in unnecessary expense and potential side-effects. It is better to have a discussion with your GP or consultant dermatologist about the tried, tested and validated treatments on offer with known safety-profiles. If you are planning a pregnancy, are pregnant, breastfeeding or taking other prescribed medications, then speak to a doctor first.” If you’re worried about acne https://ichef.bbci.co.uk/images/ic/480xn/p082zck7.jpg “Nobody should have to feel miserable or self-conscious because of their acne. Being concerned about your skin is not vanity – and acne is not a beauty or cosmetic problem, it is a medical one with medical treatments. Please do not suffer in silence and do not get conned into spending a fortune on beauty products or supplements. “Seek professional help from your GP or a consultant dermatologist, who will diagnose the type and severity of acne you have and tailor a plan individual to you. We know that acne is related to anxiety, depression, low self-esteem and poor body image, and in an ideal scenario we would like to treat you before you develop physical or mental scarring because of it.” Originally published July 2020 | {
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"content": "Have you tried cutting out or adding certain ingredients to your diet in the hope it will improve your complexion? When it comes to diet and acne, there are lots of myths about what you ‘should’ do. But do the foods you eat really contribute to a break-out? We asked an expert… https://ichef.bbci.co.uk/images/ic/480xn/p082z5tc.jpg A quick search of any social media platform brings up plenty of suggestions, advice and anecdotes about how certain diets and ingredients can transform an individual’s complexion. But is all as it seems? “This is an issue I encounter daily in my clinics”, says Dr Anjali Mahto, a consultant dermatologist and author of The Skincare Bible. “Many people have tried to manipulate their diet to control their skin disease. Sometimes patients do this on the advice of well-meaning friends and family, other times because of poor information found on social media or the internet”, she continues. The impact of following an influencer’s dietary advice rather than heading to a doctor is a problem Dr Mahto regularly comes across. “The way people are accessing their healthcare information is changing and, rather than seek professional medical advice, people will often turn to social media, the internet and online magazines. Misinformation is rife, conflicts of interest are not declared and the personal care market is there to sell. Many people are doing a real disservice to their skin by taking advice from celebrity bloggers, ‘clean’ eaters and the booming industry of ‘wellness’. https://ichef.bbci.co.uk/images/ic/480xn/p082zdfk.jpg Consultant dermatologist, Dr Anjali Mahto. The difference between being spotty and having acne “Acne is the medical word for ‘spots’ – there is no real difference between the terms, but acne is a label that dermatologists use to describe a skin condition”, explains Dr Mahto. However, there are different types of acne lesion, including comedones, papules, pustules, nodules and cysts. “Comedones consist of a widened hair follicle, which can become filled with keratin, oil and bacteria. They may be open (blackheads) or closed (whiteheads). They often appear as small bumps on the skin surface and are commonly found on the forehead or chin. “Papules are small red bumps, usually less than half a centimetre in size. When papules have a yellow or white centre containing pus, they are then describes as pustules. “Nodules and cysts are more severe types of acne. They tend to be deep and painful and often measure more than one centimetre. They usually last for weeks rather than a few days and may result in scarring of the skin. Cystic acne, unlike nodular acne, tends to be softer to the touch as it contains pus; nodules feel hard underneath the skin surface. “Comedones are the primary acne lesion, from which the other types may develop. One person may have different types of acne, for instance a combination of comedones, papules and nodules, particularly as acne progresses or becomes more severe.” https://ichef.bbci.co.uk/images/ic/480xn/p082zdfk.jpg Consultant dermatologist, Dr Anjali Mahto. Can greasy food cause acne? https://ichef.bbci.co.uk/images/ic/480xn/p082z82h.jpg “There is a common misconception that greasy foods can be the cause or trigger for acne. That said, foods with a high glycemic index, or diets consistently high in refined sugar, may cause acne, according to emerging scientific evidence. These foods can still be part of a well-rounded healthy diet, but should be consumed in moderation.” Can dairy cause acne? “For a small, select group of individuals, removing dairy can be of benefit for acne. Clinical studies suggest low-fat dairy seems to be more of a problem than full-fat, but the reasons are unclear. Anecdotally, I have also had a small number of people who have cut out whey-based protein supplements and their acne has improved. “So dairy may have a role to play in this small, select group. The difficulty we have is identifying who they are and recognising that ‘dairy’ is a large food group – milk may not have the same effect as yoghurt or cheese, for example. There is still much that remains unclear.” Are there ‘bad foods’ that cause spots and acne? “This causes me two concerns. We know acne is often down to hormones and genetics – factors largely outside of our control. Telling someone they are eating ‘bad food’, which is causing their acne, shifts the blame onto the individual and creates a sense of shame around their dietary choices. Often the food consumption has little to do with the acne. “Secondly, it results in many people cutting out foods from their diet, and in resultant disordered eating patterns, for fear of aggravating their skin disease. I have seen patients refuse to eat cake on their birthday, decline dinner with friends, and develop health anxiety around food, for fear of triggering acne. “There are inherently no ‘good’ or ‘bad’ foods. Diet is more about eating in a sustained, healthy manner across the course of one’s lifetime. Moderation is key. “In my practice, I have seen more negative outcomes than success stories – this is probably because those who this works for do not end up seeking dermatological advice. “However, for the vast majority of people with acne, manipulating diet is likely to have a fairly negligible effect. Acne is largely down to an individual’s hormones and genetics. I have seen many cases of people, particularly young women, who have cut out a large number of food groups including dairy, sugar and gluten to improve their acne and have developed resultant orthorexia or disordered eating around food, which is very worrying. If treating acne was as simple as cutting out dairy, I would not have so many vegan patients.\" Food and nutrients said to help reduce acne https://ichef.bbci.co.uk/images/ic/480xn/p082zccg.jpg Probiotics, antioxidants, omega-3 fatty acids, zinc and vitamins A and E have been linked to helping acne-prone/spotty skin. But does science support the claims? “The data for all these is limited and comes from small observational studies with relatively few participants, often with poor methodology or trial design and statistical analysis”, explains Dr Mahto. She adds, “it is therefore definitively difficult to say if supplementation of any of the above will have a true benefit for acne. The doses of the supplements suggested may be difficult to tolerate. An example is that zinc sulphate can cause gastrointestinal side-effects (if consumed in excess). “Vitamin A in high doses – higher than one would find in an over-the-counter supplement – is already used in prescription acne treatment in the form of isotretinoin (Roaccutane). My advice would be to exercise caution with over-the-counter supplements as the evidence is limited, resulting in unnecessary expense and potential side-effects. It is better to have a discussion with your GP or consultant dermatologist about the tried, tested and validated treatments on offer with known safety-profiles. If you are planning a pregnancy, are pregnant, breastfeeding or taking other prescribed medications, then speak to a doctor first.” If you’re worried about acne https://ichef.bbci.co.uk/images/ic/480xn/p082zck7.jpg “Nobody should have to feel miserable or self-conscious because of their acne. Being concerned about your skin is not vanity – and acne is not a beauty or cosmetic problem, it is a medical one with medical treatments. Please do not suffer in silence and do not get conned into spending a fortune on beauty products or supplements. “Seek professional help from your GP or a consultant dermatologist, who will diagnose the type and severity of acne you have and tailor a plan individual to you. We know that acne is related to anxiety, depression, low self-esteem and poor body image, and in an ideal scenario we would like to treat you before you develop physical or mental scarring because of it.” Originally published July 2020"
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During the three months of lockdown, we changed the way we think about food. In supermarkets, we got used to queuing just to get inside and staff struggled to keep the shelves stocked. The fear of shortages meant many of us started stockpiling. In March, grocery sales hit an all-time high, amounting to £10.8 billion. That’s higher than at Christmas, and we are still buying more groceries than before – in July, sales were 14.6 percent up on the same time last year. The way we shop seems to have changed too. Early into lockdown, some three million people either ordered food from a local farm for the first time or joined a scheme to get a fresh vegetable box delivered. And projects have sprung up across communities to serve families who were struggling to get any food at all. Sue Pritchard, Director of the RSA Food, Farming & Countryside Commission, is leading an independent inquiry set up to help shape a more sustainable future for food and farming. She told BBC Panorama: “People activism has started to mobilise around making sure that everybody has access to fresh nutritious affordable food. And that’s new and I don’t think that’s going to go away.” Other changes to the way we ate in lockdown are well documented, with more of us shopping locally and online, cooking from scratch, and experimenting with new ingredients. Recognising these shifts, BBC One’s Panorama asks Has Lockdown Changed What We Eat? Here we look at which changes could be here to stay, and ask home cooks and cookery writers what lockdown food shopping and cooking tips they would like to pass on. https://ichef.bbci.co.uk/images/ic/480xn/p08mtv3p.jpg Tom Heap explores how lockdown has changed the way we eat in Panorama. Shifts towards eating in the home During the three months of lockdown we ate 352 million fewer meals out than we would normally, according to Nielson. Trips to restaurants and cafes all but disappeared. Many gave what they had in stock to community projects and foodbanks. But because we are no longer eating as many meals out, the hospitality sector is now facing its own crisis. Since 1st April, more than 1,200 restaurants have shut down and the sector has shed more than 17,000 jobs, according to figures compiled by the Centre for Retail Research. An industry that once was responsible for around 30 percent of food consumption is now cautioning that in city centres it is likely to struggle to get business back to even half of what it was by September, says The Food and Drink Federation. Research done by Kantar just days before the scheme launched suggests only 15 percent of people were happy go to a restaurant for a meal, while a total of 18 percent said they might go in a month and 23 percent said they’d be more willing to eat out later in the year. How we made shopping online and locally work https://ichef.bbci.co.uk/images/ic/480xn/p08n1bz9.jpg When we struggled to get to the supermarket, we found alternative ways to buy our favourite foods. Kantar’s research indicates that in May 75 percent of people were supportive of local shops (within a 30-mile radius) and agreed they are an important part of the community. Although this figure is declining, it still stands at 65 percent. Reasons for this vary, with 30 percent saying it is to support the local economy, 15 percent wanting to stay closer to home, and 14 percent wanting to support local rather than global brands. More than a quarter of respondents say they now pay more attention to product origin. 2020 has also seen more new online shoppers than the previous five years. Many of us shopped less frequently than before lockdown too, and chef Miguel Barclay says this could help us eat more healthily in the long term. “Shopping less often has made us all think harder about planning ahead, and this is probably the number one weapon in combating food waste and keeping us away from convenience foods – essential when eating on a budget. When we have the food in the fridge and we know what we’re making, there’s much less chance of popping into a shop to get a microwave meal or of ordering a takeaway.” A number of producers had an up-turn in selling directly to customers too. Which lockdown ingredients should we keep buying? During lockdown, we’ve been buying more frozen food, packet foods, and alcohol, according to research. Some retro ingredients returned to our shopping bags too. Miguel has been writing a book of store-cupboard recipes on a budget during lockdown. “I started to experiment with things like tinned potatoes and really enjoyed them. They are already cooked, so save you loads of time and washing up”. He’s also a fan of frozen peas: “They inject a bit of colour and vibrancy into a meal”. He recommends keeping a few spices, such as curry powder and cumin, too. “They can transform a dish”, he says. Swapping ready-prepared ingredients for whole has also saved some people money. On Facebook, Miranda Smith told us “Prior to lockdown I was always buying bags of mixed salad and regularly needed to replenish them with trips to the local shop throughout the week. Whilst shielding, I went back to whole lettuces like Romaine or Kos, cutting off a bit at a time, and found they lasted well over a week. I also now use radish and grated carrots more, because they last for ages.” Nutritionist Sarah Ann Macklin encourages us to keep up the habit of buying tinned beans, as they “add gut-loving fibre and plant-based protein, and one portion of beans counts towards your five a day”. She suggests adding tinned and dried ingredients such as fruits, nuts and wholegrains to dishes, including salads, to bulk them out and add texture and flavour. “To reduce the cost you can swap fresh apricots for dried, fresh corn for tinned and fresh herbs for dried.” https://ichef.bbci.co.uk/images/ic/480xn/p08n1b8t.jpg Which lockdown dishes should we keep cooking? From banana bread to sourdough, we experimented with cooking in lockdown, whether out of necessity, because we were missing an essential ingredient, or just out of interest. Food writer Sam Gates focused on batch cooking, as she was writing a book. “I make huge vats of tomato sauce. In any week, I’ll probably use it as the base for a soup, a stew and of course a myriad of pasta dishes. Pork mince is a staple too – it’s cheap and freezes well. We’ve been making lots of different flavoured pork meatballs, such as sage and apple, miso and coriander, and even tomato and basil. It’s also great as a base for spicy stir fries.” Some of us tried cooking our favourite dishes a little differently. When baking bread, Sam “made it with very little salt, and got creative with herbs from the garden for fresh flavours”. She says “it’s definitely the way forward!”. In a bid to reduce her plastic use, Emily Vickers told us on Facebook “We eat loads of wraps and yoghurt and made both ourselves from scratch during lockdown. Even sour cream is easy to make when you know how. We have also kept our sourdough starter going and even made things with the discard – pizza dough is the best so far.” | {
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"content": "During the three months of lockdown, we changed the way we think about food. In supermarkets, we got used to queuing just to get inside and staff struggled to keep the shelves stocked. The fear of shortages meant many of us started stockpiling. In March, grocery sales hit an all-time high, amounting to £10.8 billion. That’s higher than at Christmas, and we are still buying more groceries than before – in July, sales were 14.6 percent up on the same time last year. The way we shop seems to have changed too. Early into lockdown, some three million people either ordered food from a local farm for the first time or joined a scheme to get a fresh vegetable box delivered. And projects have sprung up across communities to serve families who were struggling to get any food at all. Sue Pritchard, Director of the RSA Food, Farming & Countryside Commission, is leading an independent inquiry set up to help shape a more sustainable future for food and farming. She told BBC Panorama: “People activism has started to mobilise around making sure that everybody has access to fresh nutritious affordable food. And that’s new and I don’t think that’s going to go away.” Other changes to the way we ate in lockdown are well documented, with more of us shopping locally and online, cooking from scratch, and experimenting with new ingredients. Recognising these shifts, BBC One’s Panorama asks Has Lockdown Changed What We Eat? Here we look at which changes could be here to stay, and ask home cooks and cookery writers what lockdown food shopping and cooking tips they would like to pass on. https://ichef.bbci.co.uk/images/ic/480xn/p08mtv3p.jpg Tom Heap explores how lockdown has changed the way we eat in Panorama. Shifts towards eating in the home During the three months of lockdown we ate 352 million fewer meals out than we would normally, according to Nielson. Trips to restaurants and cafes all but disappeared. Many gave what they had in stock to community projects and foodbanks. But because we are no longer eating as many meals out, the hospitality sector is now facing its own crisis. Since 1st April, more than 1,200 restaurants have shut down and the sector has shed more than 17,000 jobs, according to figures compiled by the Centre for Retail Research. An industry that once was responsible for around 30 percent of food consumption is now cautioning that in city centres it is likely to struggle to get business back to even half of what it was by September, says The Food and Drink Federation. Research done by Kantar just days before the scheme launched suggests only 15 percent of people were happy go to a restaurant for a meal, while a total of 18 percent said they might go in a month and 23 percent said they’d be more willing to eat out later in the year. How we made shopping online and locally work https://ichef.bbci.co.uk/images/ic/480xn/p08n1bz9.jpg When we struggled to get to the supermarket, we found alternative ways to buy our favourite foods. Kantar’s research indicates that in May 75 percent of people were supportive of local shops (within a 30-mile radius) and agreed they are an important part of the community. Although this figure is declining, it still stands at 65 percent. Reasons for this vary, with 30 percent saying it is to support the local economy, 15 percent wanting to stay closer to home, and 14 percent wanting to support local rather than global brands. More than a quarter of respondents say they now pay more attention to product origin. 2020 has also seen more new online shoppers than the previous five years. Many of us shopped less frequently than before lockdown too, and chef Miguel Barclay says this could help us eat more healthily in the long term. “Shopping less often has made us all think harder about planning ahead, and this is probably the number one weapon in combating food waste and keeping us away from convenience foods – essential when eating on a budget. When we have the food in the fridge and we know what we’re making, there’s much less chance of popping into a shop to get a microwave meal or of ordering a takeaway.” A number of producers had an up-turn in selling directly to customers too. Which lockdown ingredients should we keep buying? During lockdown, we’ve been buying more frozen food, packet foods, and alcohol, according to research. Some retro ingredients returned to our shopping bags too. Miguel has been writing a book of store-cupboard recipes on a budget during lockdown. “I started to experiment with things like tinned potatoes and really enjoyed them. They are already cooked, so save you loads of time and washing up”. He’s also a fan of frozen peas: “They inject a bit of colour and vibrancy into a meal”. He recommends keeping a few spices, such as curry powder and cumin, too. “They can transform a dish”, he says. Swapping ready-prepared ingredients for whole has also saved some people money. On Facebook, Miranda Smith told us “Prior to lockdown I was always buying bags of mixed salad and regularly needed to replenish them with trips to the local shop throughout the week. Whilst shielding, I went back to whole lettuces like Romaine or Kos, cutting off a bit at a time, and found they lasted well over a week. I also now use radish and grated carrots more, because they last for ages.” Nutritionist Sarah Ann Macklin encourages us to keep up the habit of buying tinned beans, as they “add gut-loving fibre and plant-based protein, and one portion of beans counts towards your five a day”. She suggests adding tinned and dried ingredients such as fruits, nuts and wholegrains to dishes, including salads, to bulk them out and add texture and flavour. “To reduce the cost you can swap fresh apricots for dried, fresh corn for tinned and fresh herbs for dried.” https://ichef.bbci.co.uk/images/ic/480xn/p08n1b8t.jpg Which lockdown dishes should we keep cooking? From banana bread to sourdough, we experimented with cooking in lockdown, whether out of necessity, because we were missing an essential ingredient, or just out of interest. Food writer Sam Gates focused on batch cooking, as she was writing a book. “I make huge vats of tomato sauce. In any week, I’ll probably use it as the base for a soup, a stew and of course a myriad of pasta dishes. Pork mince is a staple too – it’s cheap and freezes well. We’ve been making lots of different flavoured pork meatballs, such as sage and apple, miso and coriander, and even tomato and basil. It’s also great as a base for spicy stir fries.” Some of us tried cooking our favourite dishes a little differently. When baking bread, Sam “made it with very little salt, and got creative with herbs from the garden for fresh flavours”. She says “it’s definitely the way forward!”. In a bid to reduce her plastic use, Emily Vickers told us on Facebook “We eat loads of wraps and yoghurt and made both ourselves from scratch during lockdown. Even sour cream is easy to make when you know how. We have also kept our sourdough starter going and even made things with the discard – pizza dough is the best so far.”"
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} | d7b2fe3462367d50ddb56eaca37e96fdb5e178e41cc3c54e8051f4353b4b0a91 | Which retro foods made a comeback in lockdown?
When life is tough, it’s tempting to look back to a time of comfort, and it seems we’ve been doing exactly that when choosing what to eat in lockdown. Internet search trends and supermarket sales reveal retro foods have enjoyed a sales boom. So what exactly have we been eating? We’ve all been getting a bit nostalgic https://ichef.bbci.co.uk/images/ic/480xn/p08jnr1w.jpg It’s hard to beat old-school desserts that get us misty-eyed and nostalgic. Internet searches for childhood classics banoffee pie and cheesecake more than doubled between pre-lockdown and the end of May, while bread and butter pudding saw a similarly impressive increase. Lots of us have been home cooking, but supermarkets have also seen a hike in the popularity of readymade retro foods. At Waitrose purchases of rice pudding have gone up 67 percent since pre-lockdown. Meanwhile, shoppers at Marks and Spencer have been buying Bird’s Custard Powder in their droves, with sales increasing 187 percent in the same period. It seems we Brits have turned to trifle too, with internet recipe searches nearly doubling in the six weeks that followed lockdown and the Co-op reporting a rise in packet trifle purchases of 738 percent. Jelly has wobbled in on the act too – we’ve been buying three times as much of the stuff as we were pre-lockdown, according to the Co-op. Favourite childhood ingredients have also been selling like hotcakes. Waitrose has seen a tripling in purchases of condensed milk and a 68 percent increase in evaporated milk. Who bought all the tins? https://ichef.bbci.co.uk/images/ic/480xn/p08jnqf0.jpg Whether it’s meat, fish, fruit or veg, there have been rumours that tinned foods have been appealing to shoppers. But is it true? Have we been harking back to a time when Spam fritters were all the rage? Tins offer good value and long life, so it’s not surprising they might appeal to us during lockdown. Spam and corned beef saw a 50 percent hike in internet searches from March to May, and the Co-op has seen sales increases of 179 percent for tinned ham and 90 percent for corned beef, with a similar boom for hot dogs. “Our customers have adopted a lot of the basket habits from the 1970s, as they are choosing packet mixes to make old favourites such as instant mash potato, trifle and custard, as well as canned meats and fish and even pickled onions”, says Matt Hood, Commercial Director at the Co-op. Tesco has also seen a hike in people buying corned beef and meat pie fillings. But it’s tinned fish that really seems to have caught our imagination. The Co-op reports an increase of 638 percent in purchases of tinned tuna, and again Tesco customers have been buying more of it too. And it seems we’ve been getting fruity, with purchases of tinned pineapples slices and mandarins more than quadrupling at the Co-op during lockdown. Have we been getting in a pickle? https://ichef.bbci.co.uk/images/ic/480xn/p08jnrqs.jpg Waitrose has seen customers buying more home pickling products such as veg and vinegar. But it seems we’ve been picking up more ready-made pickles too – more of us have been enjoying a pickled gherkin (in a nod to ’80s dinner parties) and pickled beetroot, according to the supermarket. At Tesco and the Co-op, pickled onions have had a surge in popularity. The milk we’ve turned back to https://ichef.bbci.co.uk/images/ic/480xn/p08jnsg5.jpg Early in lockdown, UHT milk (alongside toilet roll and pasta) became a valuable commodity. If you managed to snag a four-pack of semi-skimmed you probably kept it quiet! At Marks and Spencer purchases of long-life semi-skimmed UHT milk increased more than 400 percent year-on-year in the period March to mid-June, and the Co-op and Waitrose have seen impressive increases too. Dehydrated mash anyone? https://ichef.bbci.co.uk/images/ic/480xn/p08jnszl.jpg Remember those school lunches, when mashed potato had the distinctive tang of coming from a packet? Yes, anyone who was anyone had a portion or two of dehydrated spuds (re-hydrated with water of course) back in the day. But has lockdown inspired us to return to packet mash? Shoppers at the Co-op certainly have, with purchases up 59 percent. That’s not the only product from that era to make a return. Remember those adverts in the ’80s and ’90s, in which the family would return for lunch and ‘Mum’ would whip out a stock cube to celebrate? Well, while families haven’t been able to pop in – unless staying for the whole of lockdown – the humble stock cube has returned to the home, with Marks and Spencer reporting sales are up 289 percent. | {
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"content": "When life is tough, it’s tempting to look back to a time of comfort, and it seems we’ve been doing exactly that when choosing what to eat in lockdown. Internet search trends and supermarket sales reveal retro foods have enjoyed a sales boom. So what exactly have we been eating? We’ve all been getting a bit nostalgic https://ichef.bbci.co.uk/images/ic/480xn/p08jnr1w.jpg It’s hard to beat old-school desserts that get us misty-eyed and nostalgic. Internet searches for childhood classics banoffee pie and cheesecake more than doubled between pre-lockdown and the end of May, while bread and butter pudding saw a similarly impressive increase. Lots of us have been home cooking, but supermarkets have also seen a hike in the popularity of readymade retro foods. At Waitrose purchases of rice pudding have gone up 67 percent since pre-lockdown. Meanwhile, shoppers at Marks and Spencer have been buying Bird’s Custard Powder in their droves, with sales increasing 187 percent in the same period. It seems we Brits have turned to trifle too, with internet recipe searches nearly doubling in the six weeks that followed lockdown and the Co-op reporting a rise in packet trifle purchases of 738 percent. Jelly has wobbled in on the act too – we’ve been buying three times as much of the stuff as we were pre-lockdown, according to the Co-op. Favourite childhood ingredients have also been selling like hotcakes. Waitrose has seen a tripling in purchases of condensed milk and a 68 percent increase in evaporated milk. Who bought all the tins? https://ichef.bbci.co.uk/images/ic/480xn/p08jnqf0.jpg Whether it’s meat, fish, fruit or veg, there have been rumours that tinned foods have been appealing to shoppers. But is it true? Have we been harking back to a time when Spam fritters were all the rage? Tins offer good value and long life, so it’s not surprising they might appeal to us during lockdown. Spam and corned beef saw a 50 percent hike in internet searches from March to May, and the Co-op has seen sales increases of 179 percent for tinned ham and 90 percent for corned beef, with a similar boom for hot dogs. “Our customers have adopted a lot of the basket habits from the 1970s, as they are choosing packet mixes to make old favourites such as instant mash potato, trifle and custard, as well as canned meats and fish and even pickled onions”, says Matt Hood, Commercial Director at the Co-op. Tesco has also seen a hike in people buying corned beef and meat pie fillings. But it’s tinned fish that really seems to have caught our imagination. The Co-op reports an increase of 638 percent in purchases of tinned tuna, and again Tesco customers have been buying more of it too. And it seems we’ve been getting fruity, with purchases of tinned pineapples slices and mandarins more than quadrupling at the Co-op during lockdown. Have we been getting in a pickle? https://ichef.bbci.co.uk/images/ic/480xn/p08jnrqs.jpg Waitrose has seen customers buying more home pickling products such as veg and vinegar. But it seems we’ve been picking up more ready-made pickles too – more of us have been enjoying a pickled gherkin (in a nod to ’80s dinner parties) and pickled beetroot, according to the supermarket. At Tesco and the Co-op, pickled onions have had a surge in popularity. The milk we’ve turned back to https://ichef.bbci.co.uk/images/ic/480xn/p08jnsg5.jpg Early in lockdown, UHT milk (alongside toilet roll and pasta) became a valuable commodity. If you managed to snag a four-pack of semi-skimmed you probably kept it quiet! At Marks and Spencer purchases of long-life semi-skimmed UHT milk increased more than 400 percent year-on-year in the period March to mid-June, and the Co-op and Waitrose have seen impressive increases too. Dehydrated mash anyone? https://ichef.bbci.co.uk/images/ic/480xn/p08jnszl.jpg Remember those school lunches, when mashed potato had the distinctive tang of coming from a packet? Yes, anyone who was anyone had a portion or two of dehydrated spuds (re-hydrated with water of course) back in the day. But has lockdown inspired us to return to packet mash? Shoppers at the Co-op certainly have, with purchases up 59 percent. That’s not the only product from that era to make a return. Remember those adverts in the ’80s and ’90s, in which the family would return for lunch and ‘Mum’ would whip out a stock cube to celebrate? Well, while families haven’t been able to pop in – unless staying for the whole of lockdown – the humble stock cube has returned to the home, with Marks and Spencer reporting sales are up 289 percent."
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If you’ve been scrolling past friends’ homemade sourdoughs, pickles and other foodie treats on social media during lockdown, wishing you had time to make them too, we have the answer. These breads, pickles, cures, ice creams and marinades will up your cooking game but can be made more quickly than you think. Breads to make instead of sourdough https://ichef.bbci.co.uk/images/ic/480xn/p08kd8bs.jpg How long you might expect sourdough to take: At least six days, including the starter.Expected effort level: 7/10.How long making bread can take: 10 minutes to prep and 10–30 minutes to bake (plus some waiting).Effort level: 3/10. At the start of lockdown, people’s warm household spots became a hive of activity, with sourdough starters and bowls of dough found in all sorts of nooks and crannies. But if you don’t have time for week-long baking projects, you can still ride the baking train to glory. Maybe you’re already up on soda bread. If making a sourdough is like running a marathon, soda bread is like a 100-metre dash. It requires no kneading, takes 15 minutes to prepare and needs just half an hour in the oven. Then there’s naan bread, which is like the hop, skip and jump of the bread world. It requires no yeast, so takes only 15 minutes (plus a bit of waiting) to prepare, and it grills in less than 10 minutes. Michel Roux Jr’s white bread looks pretty and professional and tastes darn good with jam sandwiched between two slices. It takes three hours for the yeast and oven to do the work, but (specialist equipment alert) if you have a breadmaker you only have to spend 10 minutes on it. Measure all the ingredients into the breadmaker and use the pizza setting to mix the dough, then let it have its first rise in the machine after the cycle has finished. You can turn out and shape the loaf in 5 minutes. Indulge in some lounging around while it proves and then pop it in the oven. Sure, you need to hang around the house, but err…. aren’t we all? Make ice cream in 3 minutes https://ichef.bbci.co.uk/images/ic/480xn/p08kzv5v.jpg How long you might expect it to take: Overnight.Expected effort level: 5/10.How long it can actually take: About 5 minutes.Actual effort level: 1/10. We all scream for it, but making ice cream is a hassle right? Especially when you don’t have a machine. Behold the instant ice cream! Yep, what you’re looking at in the picture above is instant banana ice cream. Disclaimer: You need to put peeled, sliced bananas in the freezer some time before – but that’s the only ‘prep’ required. Then, whenever you want ice cream, reach into the freezer for a couple of bananas, stick them in your food processor, blend and serve. That’s it. Fancy things up by topping with chocolate chips if you want. After all, you deserve it. If you feel like going high-end and have a spare 10 minutes before bedtime, opt for Nigella Lawson’s “embarrassingly easy” one-step no-churn coffee ice cream, which has become a fan-favourite. While you need to pop it in the freezer overnight (or for six hours), there’s no stirring or ice-cream machine required. Try this no-churn method in rhubarb, strawberry, rum and raisin, summer berry or Irish cream. Yes, you can pickle in 2 hours! https://ichef.bbci.co.uk/images/ic/480xn/p08ky9hq.jpg How long you might expect it to take: Several days.Expected effort level: 7/10.How long it can actually take: About 20 minutes*.Actual effort level: 2/10. If you imagine you need a house full of eye-watering vinegar fumes for hours, huge pans to bubble gallons of fruit, or Breaking Bad-style flasks, tongs and face masks to start making pickles, think again. For those last-minute cravings for a pickled onion flavour with your tacos, kebabs or salads, Nigella’s quick pickled onions from her fish taco recipe only requires two ingredients and 20 minutes. But if you need a jar of pickles to enjoy on every one of this summer’s barbecued burgers, Pam “The Jam” Corbin’s cucumber and dill fridge pickles require 1 hour of hands-off resting, then a 2-minute mix in some vinegar and sugar. They’ll be ready to eat in (seriously) 2 hours. Her pickled beetroot takes a little more effort – some off-on simmering and meditative chopping and you’ve got a pickle that’s ready in 45 minutes (plus a little cooling off time). Pam has a couple of tips to make sterilising the jars easy too. “Put them through a hot (60C) dishwasher cycle shortly before you need them (don’t dry them with a tea towel, let them air dry) or wash them in hot water, then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed).” Marinades that don’t have to be left overnight https://ichef.bbci.co.uk/images/ic/480xn/p08kzlq3.jpg How long you might expect it to take: OvernightExpected effort level: 6/10How long it actually can take: About 20 minutesActual effort level: 2/10 We’re led to believe that for meat to get tender and really soak in the flavours of a marinade it has to sit overnight. But much depends on the marinade – while a brine (salt-water solution with flavourings) can have a tenderising effect over several hours, most acidic marinades (think wine- or vinegar-based) don’t penetrate much past the surface anyway. If you want to speed up marinating, slice the meat (or tofu) into strips so you get more flavoured surface. In Bill Granger’s spicy chicken noodle salad the marinade has just five ingredients and the chicken only has to be added into the mix for 20 minutes. The beauty of a marinade is that it’s flexible. If it’s convenient to leave it for 8 hours, fine. If you have half an hour, that’s fine too. These three easy marinades are quick to throw together and adaptable, so you can use them for fish, meat or tofu. Cheats’ ways to cure meat and fish https://ichef.bbci.co.uk/images/ic/480xn/p08kdbb4.jpg How long you might expect it to take: More than a week.Expected effort level: 9/10.How long it can actually take: 1–2 sleeps.Actual effort level: 6/10. Curing your own food sounds like a boss-level food project. And yes, it easily could be – making your own air-dried jamón or bresaola would test anyone’s nerve. Is it too much if we claim we’ve got the cure to this time-consuming cure? Well, we’ve said it now. Simon Hopkinson’s gravad lax with dill recipe sees you cure salmon in 2 days, during which time you have to do absolutely nothing. It would go well with homemade pickles, too. Want to cut the time even further? This recipe for cured mackerel shows if you get sushi-grade mackerel it can be cured in just half an hour! As for meat, well that traditionally takes weeks or months to cure, but this Tom Kerridge recipe for Treacle-cured roast beef with Yorkshire puddings does the same job in 24 hours. We won’t tell people just how easy these ‘projects’ actually are if you don’t! | {
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"content": "If you’ve been scrolling past friends’ homemade sourdoughs, pickles and other foodie treats on social media during lockdown, wishing you had time to make them too, we have the answer. These breads, pickles, cures, ice creams and marinades will up your cooking game but can be made more quickly than you think. Breads to make instead of sourdough https://ichef.bbci.co.uk/images/ic/480xn/p08kd8bs.jpg How long you might expect sourdough to take: At least six days, including the starter.Expected effort level: 7/10.How long making bread can take: 10 minutes to prep and 10–30 minutes to bake (plus some waiting).Effort level: 3/10. At the start of lockdown, people’s warm household spots became a hive of activity, with sourdough starters and bowls of dough found in all sorts of nooks and crannies. But if you don’t have time for week-long baking projects, you can still ride the baking train to glory. Maybe you’re already up on soda bread. If making a sourdough is like running a marathon, soda bread is like a 100-metre dash. It requires no kneading, takes 15 minutes to prepare and needs just half an hour in the oven. Then there’s naan bread, which is like the hop, skip and jump of the bread world. It requires no yeast, so takes only 15 minutes (plus a bit of waiting) to prepare, and it grills in less than 10 minutes. Michel Roux Jr’s white bread looks pretty and professional and tastes darn good with jam sandwiched between two slices. It takes three hours for the yeast and oven to do the work, but (specialist equipment alert) if you have a breadmaker you only have to spend 10 minutes on it. Measure all the ingredients into the breadmaker and use the pizza setting to mix the dough, then let it have its first rise in the machine after the cycle has finished. You can turn out and shape the loaf in 5 minutes. Indulge in some lounging around while it proves and then pop it in the oven. Sure, you need to hang around the house, but err…. aren’t we all? Make ice cream in 3 minutes https://ichef.bbci.co.uk/images/ic/480xn/p08kzv5v.jpg How long you might expect it to take: Overnight.Expected effort level: 5/10.How long it can actually take: About 5 minutes.Actual effort level: 1/10. We all scream for it, but making ice cream is a hassle right? Especially when you don’t have a machine. Behold the instant ice cream! Yep, what you’re looking at in the picture above is instant banana ice cream. Disclaimer: You need to put peeled, sliced bananas in the freezer some time before – but that’s the only ‘prep’ required. Then, whenever you want ice cream, reach into the freezer for a couple of bananas, stick them in your food processor, blend and serve. That’s it. Fancy things up by topping with chocolate chips if you want. After all, you deserve it. If you feel like going high-end and have a spare 10 minutes before bedtime, opt for Nigella Lawson’s “embarrassingly easy” one-step no-churn coffee ice cream, which has become a fan-favourite. While you need to pop it in the freezer overnight (or for six hours), there’s no stirring or ice-cream machine required. Try this no-churn method in rhubarb, strawberry, rum and raisin, summer berry or Irish cream. Yes, you can pickle in 2 hours! https://ichef.bbci.co.uk/images/ic/480xn/p08ky9hq.jpg How long you might expect it to take: Several days.Expected effort level: 7/10.How long it can actually take: About 20 minutes*.Actual effort level: 2/10. If you imagine you need a house full of eye-watering vinegar fumes for hours, huge pans to bubble gallons of fruit, or Breaking Bad-style flasks, tongs and face masks to start making pickles, think again. For those last-minute cravings for a pickled onion flavour with your tacos, kebabs or salads, Nigella’s quick pickled onions from her fish taco recipe only requires two ingredients and 20 minutes. But if you need a jar of pickles to enjoy on every one of this summer’s barbecued burgers, Pam “The Jam” Corbin’s cucumber and dill fridge pickles require 1 hour of hands-off resting, then a 2-minute mix in some vinegar and sugar. They’ll be ready to eat in (seriously) 2 hours. Her pickled beetroot takes a little more effort – some off-on simmering and meditative chopping and you’ve got a pickle that’s ready in 45 minutes (plus a little cooling off time). Pam has a couple of tips to make sterilising the jars easy too. “Put them through a hot (60C) dishwasher cycle shortly before you need them (don’t dry them with a tea towel, let them air dry) or wash them in hot water, then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed).” Marinades that don’t have to be left overnight https://ichef.bbci.co.uk/images/ic/480xn/p08kzlq3.jpg How long you might expect it to take: OvernightExpected effort level: 6/10How long it actually can take: About 20 minutesActual effort level: 2/10 We’re led to believe that for meat to get tender and really soak in the flavours of a marinade it has to sit overnight. But much depends on the marinade – while a brine (salt-water solution with flavourings) can have a tenderising effect over several hours, most acidic marinades (think wine- or vinegar-based) don’t penetrate much past the surface anyway. If you want to speed up marinating, slice the meat (or tofu) into strips so you get more flavoured surface. In Bill Granger’s spicy chicken noodle salad the marinade has just five ingredients and the chicken only has to be added into the mix for 20 minutes. The beauty of a marinade is that it’s flexible. If it’s convenient to leave it for 8 hours, fine. If you have half an hour, that’s fine too. These three easy marinades are quick to throw together and adaptable, so you can use them for fish, meat or tofu. Cheats’ ways to cure meat and fish https://ichef.bbci.co.uk/images/ic/480xn/p08kdbb4.jpg How long you might expect it to take: More than a week.Expected effort level: 9/10.How long it can actually take: 1–2 sleeps.Actual effort level: 6/10. Curing your own food sounds like a boss-level food project. And yes, it easily could be – making your own air-dried jamón or bresaola would test anyone’s nerve. Is it too much if we claim we’ve got the cure to this time-consuming cure? Well, we’ve said it now. Simon Hopkinson’s gravad lax with dill recipe sees you cure salmon in 2 days, during which time you have to do absolutely nothing. It would go well with homemade pickles, too. Want to cut the time even further? This recipe for cured mackerel shows if you get sushi-grade mackerel it can be cured in just half an hour! As for meat, well that traditionally takes weeks or months to cure, but this Tom Kerridge recipe for Treacle-cured roast beef with Yorkshire puddings does the same job in 24 hours. We won’t tell people just how easy these ‘projects’ actually are if you don’t!"
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} | b0ca7b9bf311a6bde33c683ce86c772f1ec3c6dfb9468d15fda471eb3ec76a80 | Can you train yourself to like foods you hate?
Why do we all have different tastes in food? You’re a fan of a vindaloo but your partner opts for a korma. You love yeast extract, they hate it. You reach for chips, they think they’re bland. Just like our taste in music, TV and culture, taste in food differs from person to person. But why does the same food bring about such different responses in different people? And the all-important question, can you train yourself to like healthier foods? We find out… How we taste food https://ichef.bbci.co.uk/images/ic/480xn/p08j04ld.jpg We recognise five basic tastes: sweet, bitter, sour, salty and umami (savoury). But we also recognise an enormous range of flavours, as every variety of every ingredient has an individual flavour. “Taste stimuli are detected by taste receptors in taste buds. You have small pink bumps on the tip of your tongue, which are fungiform papillae – these house taste buds”, explains Dr Qian Yang, assistant professor at University of Nottingham. Qian has published research examining why we have different tastes in food. She explains just how important smell is to our experience of flavour. “Human noses can detect a trillion smells. When we eat and drink, [flavour] compounds release from our food and travel to the olfactory [smell] receptors, while taste compounds are dissolved in saliva and reach taste receptors. Thus, taste and flavour perception is a combination of taste and aroma.” So why do we have different responses to the same food? Well, it’s down to a mixture of genes, culture and environment. Why being a super-taster might not be super https://ichef.bbci.co.uk/images/ic/480xn/p08j07gv.jpg Is it a man? Is it a plane? Is it a super-taster? Well, if you’re labelled as a fussy eater and enjoy foods that others think are bland, you may well be the latter. Despite it sounding like a positive, being a super-taster is unlikely to be something you’d aspire to. Here’s why. Back in 1991, experimental psychologist Linda Bartoshuk published research that explained people tend to fall into the category of ‘super-taster’, ‘medium-taster’ or ‘non-taster’. You could be forgiven for thinking super-tasters (having more taste buds than the rest of us) would appreciate more flavours, but the opposite is true. Having more taste buds means super-tasters are sensitive to a chemical called ‘6-n-propylthiouracil’ (PROP), which is bitter and causes us to find foods off-putting. The rest of us (said to be 75 percent of the Western population) either don’t taste bitterness (25 percent) or taste it but don’t mind it (50 percent). So super-tasters might also be seen as super-fussy, as their palate rejects certain foods, such as broccoli and coffee. Are some foods an acquired taste? Our taste buds decrease in intensity with age, so some strong flavours, such as stilton and olives, might be more enjoyable as we get older, explains Dr Qian. “These foods are normally introduced later in life. Exposure helps us to learn to like certain foods. For example, there is evidence that suggests children need to be exposed to a food at least 12 times before they start to like it. As we grow up, our taste buds become less intense. This means adults might be less sensitive to some tastes, which might contribute to our increased liking of some strong-flavoured food.” What’s the effect of ethnicity, gender, weight and health? https://ichef.bbci.co.uk/images/ic/480xn/p08j09hh.jpg “Several factors may contribute to taste sensitivity. Gender, age, weight, diet, health, medication, smoking, hormones and taste receptor genes”, says Mari Sandell, Professor in Sensory Perception for the Functionary Foods Forum. Plenty of research has investigated which biological and cultural factors can cause tastes in food to differ. A University of Turku, Finland study examined whether age, BMI and gender impacted ‘taste modality recognition’ within Finnish residents, and concluded, “Older age (>50 years) and male gender predicted a less sensitive sense of taste in general. For umami, high BMI along with older age predicted lower sensitivity.” Dr Qian has also researched how ethnicity and sex impact taste, both in terms of genetic and environmental factors. Her findings included men having a sweeter tooth than women and East Asians (predominantly Chinese) having a high proportion of super-tasters and “low sweet-likers”. How important is environment? How much of our experience of taste and flavour is down to environmental factors rather than genetics? “Both factors contribute to how we perceive taste and the food we enjoy. PROP taster status is related to genetic make-up. This could contribute to how intensely we perceive taste sensations. But environmental factors also contribute to our food preference and eating habits”, says Dr Qian. Mari agrees: “For sensitive tasters, it is possible taste receptor genes and genotypes play a very important role. It is also possible children raised in the same family, society and cultural environment may be different tasters, and little details like taste receptor genotypes may affect taste perception. But on the other hand, what food is available depends on the food culture, so people do not have the same options to activate their sense of taste. In general, both genetics and environmental factors are important.” How can you make food taste less bland? https://ichef.bbci.co.uk/images/ic/480xn/p08j0bwk.jpg If you find a lot of food tastes bland – a complaint some people make about some healthy ingredients – what can you do to enhance your taste experience? Matt Owens, a food taster and flavour developer, and Vice Chairman of the Craft Guild of Chefs, explains how to test and fine-tune your sense of taste. “Test yourself at home by seeing if you can correctly pick out the ingredients in a food product. Taste it blindfolded, write down what you think you can taste, and check against the ingredients list. “Once you start to master this, see if you can pick out more complex themes, such as roasted or herby notes. You can also create your own tongue map to better understand how you experience taste. Using examples of the main tastes, caffeine for bitter, sugar for sweet, vinegar for sour etc, you can test to see exactly where in your mouth you are sensitive to them. “But it’s not just about your taste buds. You need to look after all your sensory assets. I’ve spent years training and educating mine, as well as keeping healthy, which is essential to the job. Many lifestyle factors impede your ability to be good at understanding flavour. Nicotine, alcohol, caffeine, spicy and strong flavours inhibit your ability to precisely identify flavours. These are known as ‘inhibitor’ tastes, a good example of which is a hot chilli or a cooling menthol gel. If a person regularly has a lot of these, they become desensitised to them and other flavours, and this in turn impairs their ability to pick out more sensitive notes.” Can you train yourself to like foods you hate? What does this mean if you want to learn to like a food you usually push away? According to Mari, the trick is to keep trying a food: “Repeated exposure usually helps people to accept flavours. But it may not be so easy to repeatedly try something you do not like. Some people may need to try the same food more than others. It is pretty easy to give up if you are not motivated.” Guy Crosby, Adjunct Associate Professor of Nutrition at Harvard University’s T.H. Chan school of Public Health, agrees. “It is possible to learn to like tastes that a person finds unpleasant”, he says. If you’re a super-taster, of course learning to like foods might be harder. The first trick is to find out if you are one. Guy has studied super-tasters and says, “Paper test strips are available for determining if you are a super-taster. They contain a very small amount of a bitter substance. Super-tasters find them extremely bitter, while normal tasters taste very little bitterness.” | {
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Qian has published research examining why we have different tastes in food. She explains just how important smell is to our experience of flavour. “Human noses can detect a trillion smells. When we eat and drink, [flavour] compounds release from our food and travel to the olfactory [smell] receptors, while taste compounds are dissolved in saliva and reach taste receptors. Thus, taste and flavour perception is a combination of taste and aroma.” So why do we have different responses to the same food? Well, it’s down to a mixture of genes, culture and environment. Why being a super-taster might not be super https://ichef.bbci.co.uk/images/ic/480xn/p08j07gv.jpg Is it a man? Is it a plane? Is it a super-taster? Well, if you’re labelled as a fussy eater and enjoy foods that others think are bland, you may well be the latter. Despite it sounding like a positive, being a super-taster is unlikely to be something you’d aspire to. Here’s why. Back in 1991, experimental psychologist Linda Bartoshuk published research that explained people tend to fall into the category of ‘super-taster’, ‘medium-taster’ or ‘non-taster’. You could be forgiven for thinking super-tasters (having more taste buds than the rest of us) would appreciate more flavours, but the opposite is true. Having more taste buds means super-tasters are sensitive to a chemical called ‘6-n-propylthiouracil’ (PROP), which is bitter and causes us to find foods off-putting. The rest of us (said to be 75 percent of the Western population) either don’t taste bitterness (25 percent) or taste it but don’t mind it (50 percent). So super-tasters might also be seen as super-fussy, as their palate rejects certain foods, such as broccoli and coffee. Are some foods an acquired taste? Our taste buds decrease in intensity with age, so some strong flavours, such as stilton and olives, might be more enjoyable as we get older, explains Dr Qian. “These foods are normally introduced later in life. Exposure helps us to learn to like certain foods. For example, there is evidence that suggests children need to be exposed to a food at least 12 times before they start to like it. As we grow up, our taste buds become less intense. This means adults might be less sensitive to some tastes, which might contribute to our increased liking of some strong-flavoured food.” What’s the effect of ethnicity, gender, weight and health? https://ichef.bbci.co.uk/images/ic/480xn/p08j09hh.jpg “Several factors may contribute to taste sensitivity. Gender, age, weight, diet, health, medication, smoking, hormones and taste receptor genes”, says Mari Sandell, Professor in Sensory Perception for the Functionary Foods Forum. Plenty of research has investigated which biological and cultural factors can cause tastes in food to differ. A University of Turku, Finland study examined whether age, BMI and gender impacted ‘taste modality recognition’ within Finnish residents, and concluded, “Older age (>50 years) and male gender predicted a less sensitive sense of taste in general. For umami, high BMI along with older age predicted lower sensitivity.” Dr Qian has also researched how ethnicity and sex impact taste, both in terms of genetic and environmental factors. Her findings included men having a sweeter tooth than women and East Asians (predominantly Chinese) having a high proportion of super-tasters and “low sweet-likers”. How important is environment? How much of our experience of taste and flavour is down to environmental factors rather than genetics? “Both factors contribute to how we perceive taste and the food we enjoy. PROP taster status is related to genetic make-up. This could contribute to how intensely we perceive taste sensations. But environmental factors also contribute to our food preference and eating habits”, says Dr Qian. Mari agrees: “For sensitive tasters, it is possible taste receptor genes and genotypes play a very important role. It is also possible children raised in the same family, society and cultural environment may be different tasters, and little details like taste receptor genotypes may affect taste perception. But on the other hand, what food is available depends on the food culture, so people do not have the same options to activate their sense of taste. In general, both genetics and environmental factors are important.” How can you make food taste less bland? https://ichef.bbci.co.uk/images/ic/480xn/p08j0bwk.jpg If you find a lot of food tastes bland – a complaint some people make about some healthy ingredients – what can you do to enhance your taste experience? Matt Owens, a food taster and flavour developer, and Vice Chairman of the Craft Guild of Chefs, explains how to test and fine-tune your sense of taste. “Test yourself at home by seeing if you can correctly pick out the ingredients in a food product. Taste it blindfolded, write down what you think you can taste, and check against the ingredients list. “Once you start to master this, see if you can pick out more complex themes, such as roasted or herby notes. You can also create your own tongue map to better understand how you experience taste. Using examples of the main tastes, caffeine for bitter, sugar for sweet, vinegar for sour etc, you can test to see exactly where in your mouth you are sensitive to them. “But it’s not just about your taste buds. You need to look after all your sensory assets. I’ve spent years training and educating mine, as well as keeping healthy, which is essential to the job. Many lifestyle factors impede your ability to be good at understanding flavour. Nicotine, alcohol, caffeine, spicy and strong flavours inhibit your ability to precisely identify flavours. These are known as ‘inhibitor’ tastes, a good example of which is a hot chilli or a cooling menthol gel. If a person regularly has a lot of these, they become desensitised to them and other flavours, and this in turn impairs their ability to pick out more sensitive notes.” Can you train yourself to like foods you hate? What does this mean if you want to learn to like a food you usually push away? According to Mari, the trick is to keep trying a food: “Repeated exposure usually helps people to accept flavours. But it may not be so easy to repeatedly try something you do not like. Some people may need to try the same food more than others. It is pretty easy to give up if you are not motivated.” Guy Crosby, Adjunct Associate Professor of Nutrition at Harvard University’s T.H. Chan school of Public Health, agrees. “It is possible to learn to like tastes that a person finds unpleasant”, he says. If you’re a super-taster, of course learning to like foods might be harder. The first trick is to find out if you are one. Guy has studied super-tasters and says, “Paper test strips are available for determining if you are a super-taster. They contain a very small amount of a bitter substance. Super-tasters find them extremely bitter, while normal tasters taste very little bitterness.”"
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} | 444e488f3870ed4e3eb11057d03fdfca37de157f63c6386ea9c8e77c1786f16e | What is vitamin K and why is it in the news?
https://ichef.bbci.co.uk/images/ic/480xn/p08h6ct3.jpg Vitamin K is a group of vitamins commonly known for their role in blood clotting. The K stands for koagulation (the German word for coagulation, the process of clotting). Vitamin K activates a protein needed for normal blood clotting, which helps to heal wounds and prevent excessive bleeding. Many newborn babies are given a vitamin K injection, to prevent a rare but serious condition of excessive bleeding. This is because babies are born with low levels of vitamin K. There is evidence for other benefits of vitamin K, including promoting bone and heart health. However, further research is needed before these can be proven. https://ichef.bbci.co.uk/images/ic/480xn/p08h5r0x.jpg Leafy greens, such as kale and spinach, are good sources of vitamin K1. ‘Vitamin K’ refers to a small group of vitamins, the two main forms being K1 (phylloquinone) and K2 (menaquinones). Both have similar functions, though more studies are needed to fully understand differences between them. It is believed K2 may be absorbed better and stored for longer in the body than K1. But the body can also convert some of the K1 you eat into K2. K1 is mostly found in green leafy vegetables, such as kale, spinach and broccoli, and is identified by the NHS as the main dietary form of vitamin K. A study has found K2 in some Dutch and French cheeses, although the content varies substantially and is dependent on the type of cheese, the time of ripening, the fat content and the geographic area where the cheese is produced. Higher fat and aged cheeses were found to have greater levels of K2, with camembert, gouda and edam all containing a good amount. Vitamin K is fat-soluble, which means it is absorbed best when consumed with foods containing healthy fats, such as olive oil, oily fish, nuts and seeds. Many sources of K2 already contain fats, but when eating leafy greens you might consider adding healthy fats to your meal. “A little olive oil on your salad is a great way to aid vitamin K absorption”, says registered dietitian, Tai Ibitoye. Adults need approximately 1 microgram (μg) of vitamin K per day for every kilogram of body weight. Most people can meet their requirements through diet, as vitamin K is “widely available in the food we eat”, says Ibitoye. For this reason it is “rare for adults in the UK to be deficient”, she continues. Some people have a condition that puts them at increased risk of deficiency, for instance fat malabsorption. Vitamin K can be stored by the body. The NHS advises that if you take vitamin K supplements you should be careful, as too much can be harmful – although taking 1mg or less per day is unlikely to cause harm. People taking blood thinners, such as warfarin, should not to take vitamin K supplements without consulting a doctor first, and should be wary of eating too many foods containing vitamin K, as it can stop the medication working properly. https://ichef.bbci.co.uk/images/ic/480xn/p08h463h.jpg A study indicates that some cheeses, including camembert, contain vitamin K2. Vitamin K and Covid-19 outcomes So, what about the Dutch study that suggested Covid-19 patients with a vitamin K deficiency could suffer more severe health outcomes than those with adequate vitamin K levels? It looked at vitamin K status and considered whether the nutrient plays a role in protecting the elastic fibres in the lungs, which the virus can damage. Ibitoye explains lung elastin degradation can lead to “individuals finding it more difficult to breathe and having symptoms such as shortness of breath”. However, as Covid-19 is known to cause blood clots due to inflammation, and vitamin K is associated with aiding blood clotting, this research has caused some debate in the scientific community. Although the study’s results indicate there might be a link between lower levels of vitamin K and poorer outcomes in Covid-19 patients, it was observational, and “correlation does not equal causation”, says Ibitoye. The researchers are seeking funding for an intervention trial to see if vitamin K supplementation can improve Covid-19 patients’ outcome. A healthy, balanced diet is important for supporting your body’s immune system, and poor nutrition can compromise it. Aim to eat a wide range of fruit and vegetables to ensure you get all the nutrients your immune system needs. “Each micronutrient plays a different role in the immune system – don’t make a hero of just one”, says Sarah Stanner, Science Director at The British Nutrition Foundation. Read more about the relationship between diet and immunity on BBC Food. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08h6ct3.jpg Vitamin K is a group of vitamins commonly known for their role in blood clotting. The K stands for koagulation (the German word for coagulation, the process of clotting). Vitamin K activates a protein needed for normal blood clotting, which helps to heal wounds and prevent excessive bleeding. Many newborn babies are given a vitamin K injection, to prevent a rare but serious condition of excessive bleeding. This is because babies are born with low levels of vitamin K. There is evidence for other benefits of vitamin K, including promoting bone and heart health. However, further research is needed before these can be proven. https://ichef.bbci.co.uk/images/ic/480xn/p08h5r0x.jpg Leafy greens, such as kale and spinach, are good sources of vitamin K1. ‘Vitamin K’ refers to a small group of vitamins, the two main forms being K1 (phylloquinone) and K2 (menaquinones). Both have similar functions, though more studies are needed to fully understand differences between them. It is believed K2 may be absorbed better and stored for longer in the body than K1. But the body can also convert some of the K1 you eat into K2. K1 is mostly found in green leafy vegetables, such as kale, spinach and broccoli, and is identified by the NHS as the main dietary form of vitamin K. A study has found K2 in some Dutch and French cheeses, although the content varies substantially and is dependent on the type of cheese, the time of ripening, the fat content and the geographic area where the cheese is produced. Higher fat and aged cheeses were found to have greater levels of K2, with camembert, gouda and edam all containing a good amount. Vitamin K is fat-soluble, which means it is absorbed best when consumed with foods containing healthy fats, such as olive oil, oily fish, nuts and seeds. Many sources of K2 already contain fats, but when eating leafy greens you might consider adding healthy fats to your meal. “A little olive oil on your salad is a great way to aid vitamin K absorption”, says registered dietitian, Tai Ibitoye. Adults need approximately 1 microgram (μg) of vitamin K per day for every kilogram of body weight. Most people can meet their requirements through diet, as vitamin K is “widely available in the food we eat”, says Ibitoye. For this reason it is “rare for adults in the UK to be deficient”, she continues. Some people have a condition that puts them at increased risk of deficiency, for instance fat malabsorption. Vitamin K can be stored by the body. The NHS advises that if you take vitamin K supplements you should be careful, as too much can be harmful – although taking 1mg or less per day is unlikely to cause harm. People taking blood thinners, such as warfarin, should not to take vitamin K supplements without consulting a doctor first, and should be wary of eating too many foods containing vitamin K, as it can stop the medication working properly. https://ichef.bbci.co.uk/images/ic/480xn/p08h463h.jpg A study indicates that some cheeses, including camembert, contain vitamin K2. Vitamin K and Covid-19 outcomes So, what about the Dutch study that suggested Covid-19 patients with a vitamin K deficiency could suffer more severe health outcomes than those with adequate vitamin K levels? It looked at vitamin K status and considered whether the nutrient plays a role in protecting the elastic fibres in the lungs, which the virus can damage. Ibitoye explains lung elastin degradation can lead to “individuals finding it more difficult to breathe and having symptoms such as shortness of breath”. However, as Covid-19 is known to cause blood clots due to inflammation, and vitamin K is associated with aiding blood clotting, this research has caused some debate in the scientific community. Although the study’s results indicate there might be a link between lower levels of vitamin K and poorer outcomes in Covid-19 patients, it was observational, and “correlation does not equal causation”, says Ibitoye. The researchers are seeking funding for an intervention trial to see if vitamin K supplementation can improve Covid-19 patients’ outcome. A healthy, balanced diet is important for supporting your body’s immune system, and poor nutrition can compromise it. Aim to eat a wide range of fruit and vegetables to ensure you get all the nutrients your immune system needs. “Each micronutrient plays a different role in the immune system – don’t make a hero of just one”, says Sarah Stanner, Science Director at The British Nutrition Foundation. Read more about the relationship between diet and immunity on BBC Food."
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} | 325f0a77e1da74e15ec678e4f5470658c2e7576a3d068530f4715a9642d05654 | Is the UK on the brink of a revolution in how we buy food?
https://ichef.bbci.co.uk/images/ic/480xn/p08hd195.jpg “We could – if we don’t go back to our bad old ways – be in the middle of a food revolution.” We’re talking to farmer Dr Phil Morley about the impact of COVID-19 on the availability of affordable food when the conversation takes an unexpected turn. It quickly moves on to how changes in our shopping habits during lockdown could transform our attitudes to food – for the better. His opinion could be seen as a one-off. That is, until we speak to further experts and hear the same positive message. So could the UK be about to embark on a food revolution? And if so, what does that mean? What would a food revolution involve? https://ichef.bbci.co.uk/images/ic/480xn/p08hd1r9.jpg “There has been an upsurge in local box schemes, producers supplying their local market and direct sales to houses”, says Dr Phil, who is technical officer of the British Tomato Growers’ Association. “Though it’s not currently very profitable [for the food producer], it looks like consumers and producers might have formed that habit now.” Liz Bowles, Associate Director for Farming and Land Use at the Soil Association, also recognises the potential for change. “There’s a huge opportunity to think about what food looks like, not only the cost of it, but what goes into it, how it’s produced and what impact it’s having on our climate, the health of our consumers and nature”. Could we see a shorter food chain? “I think a lot of people are feeling more connected to food and really thinking about where it comes from”, says Liz, before quickly adding, “perhaps a shorter supply chain is better – and would help to alleviate any potential food shortages if there was another wave of COVID-19. If you have a really long food supply chain and one part of it goes wrong, it’s hard to reconfigure all of that.” So what does a shorter food supply chain look like? Well, it’s exactly what it sounds like: having fewer people/businesses involved, from the food being produced to reaching the consumer. And, over the last few months – whether that’s ordering food from a local farm or going to a specialist ingredient producer direct rather than stumbling across them in a shop – it seems we’ve been actively making it happen. “We need to create new, shorter, localised supply chains, where there are fewer people involved and the chain is less likely to break”, says Romilla Arber, owner of The Honesty Group, which operates nine coffee shops, a hotel and restaurant. Many local businesses have been responding to the changes in consumer habits. Alison Lea-Wilson, co-founder of Halen Môn Anglesey Sea Salt and a member of the Food and Drink Wales Industry Board, has a café and visitor centre, says “we’re working more online, and with other producers so we can sell their products online. The chef has turned from working in our café to making provision boxes, which include produce we grow as well as staples and treats. We’ve been able to offer a click-and-collect service too”. She says the local community pulling together has helped them to keep going. They’ve even diversified their business by setting up a pizza takeaway service for locals – something they plan to continue once ‘normal life’ resumes. In terms of selling online, it’s not just customers they’ve been reaching, but businesses around the world too – something that would have been inconceivable without the acceleration in technology. “The Welsh government has been doing these great virtual trading missions. I’ve ‘been’ to one to Singapore and we’ve sent a small order out, which is fantastic. And I’m in the middle of one for Australia”. How will technology help change the way we buy food? https://ichef.bbci.co.uk/images/ic/480xn/p08hd22d.jpg All the experts we spoke to mentioned the effect technology has had on their businesses and the industry over the last few months – not just at a local level. Barilla, based in Italy, is a huge pasta producer. Given the increase in demand for pasta at the start of the health crisis, you could be forgiven for thinking they might not have needed to think about how to keep their business up and running. But they faced a different issue – how to meet increased demand. Alberto Costella, Marketing Manager for Export Market at Barilla, says there have been both positives and negatives. “The increased pressure [to keep up with demand] means increases in costs throughout the whole supply chain, so we tried to save non-essential expenses to absorb higher costs and not pass these onto consumers.” Now there is more of a feeling of normality, will they go back to their previous way of running things? Not quite.“We need to consider that the pandemic has changed consumer consumption habits, not just in terms of what people are buying but how they’re buying it. Whether that’s sourcing more local produce or increasing online grocery shopping, these are all elements that the supply chain will need to adapt to going forwards.” It’s not just how businesses reach customers and clients that’s changing, but also how food is produced. Dr Phil explains that technology is changing the way people farm. “In some sectors, they’re moving on very, very quickly, with automation, including robotics and AI being used to help pick produce. [The health crisis] pushed that whole agenda forward and it’s been fast tracked. I think that could help us prepare for a future where maybe there’s less access to labour than there has historically been.” Will we really be able to keep up our new habits? https://ichef.bbci.co.uk/images/ic/480xn/p08hd2f0.jpg This, of course, is the great unknown, and will be impacted by the price and ease of buying food. Would consumers be willing to pay a little more for locally produced food, and buy their weekly shop from various shops and food producers rather than just popping to a supermarket? Mike Warner, ambassador for non-departmental public body Seafish, says in the south of England “home deliveries have thrived, with fish box schemes and online sales booming. This has meant a whole new era of high-quality product access has been created and consumers are far better able to appreciate the native fisheries resources we have in the UK.” He says if UK consumers want to continue buying, even if prices increase, “this is the step change in the seafood eating culture that has been desired for so long.” Mike’s final comment sums up how many in the food industry – especially in food production – feel. They hope the short-term changes we have seen could lead to a long-term food revolution. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08hd195.jpg “We could – if we don’t go back to our bad old ways – be in the middle of a food revolution.” We’re talking to farmer Dr Phil Morley about the impact of COVID-19 on the availability of affordable food when the conversation takes an unexpected turn. It quickly moves on to how changes in our shopping habits during lockdown could transform our attitudes to food – for the better. His opinion could be seen as a one-off. That is, until we speak to further experts and hear the same positive message. So could the UK be about to embark on a food revolution? And if so, what does that mean? What would a food revolution involve? https://ichef.bbci.co.uk/images/ic/480xn/p08hd1r9.jpg “There has been an upsurge in local box schemes, producers supplying their local market and direct sales to houses”, says Dr Phil, who is technical officer of the British Tomato Growers’ Association. “Though it’s not currently very profitable [for the food producer], it looks like consumers and producers might have formed that habit now.” Liz Bowles, Associate Director for Farming and Land Use at the Soil Association, also recognises the potential for change. “There’s a huge opportunity to think about what food looks like, not only the cost of it, but what goes into it, how it’s produced and what impact it’s having on our climate, the health of our consumers and nature”. Could we see a shorter food chain? “I think a lot of people are feeling more connected to food and really thinking about where it comes from”, says Liz, before quickly adding, “perhaps a shorter supply chain is better – and would help to alleviate any potential food shortages if there was another wave of COVID-19. If you have a really long food supply chain and one part of it goes wrong, it’s hard to reconfigure all of that.” So what does a shorter food supply chain look like? Well, it’s exactly what it sounds like: having fewer people/businesses involved, from the food being produced to reaching the consumer. And, over the last few months – whether that’s ordering food from a local farm or going to a specialist ingredient producer direct rather than stumbling across them in a shop – it seems we’ve been actively making it happen. “We need to create new, shorter, localised supply chains, where there are fewer people involved and the chain is less likely to break”, says Romilla Arber, owner of The Honesty Group, which operates nine coffee shops, a hotel and restaurant. Many local businesses have been responding to the changes in consumer habits. Alison Lea-Wilson, co-founder of Halen Môn Anglesey Sea Salt and a member of the Food and Drink Wales Industry Board, has a café and visitor centre, says “we’re working more online, and with other producers so we can sell their products online. The chef has turned from working in our café to making provision boxes, which include produce we grow as well as staples and treats. We’ve been able to offer a click-and-collect service too”. She says the local community pulling together has helped them to keep going. They’ve even diversified their business by setting up a pizza takeaway service for locals – something they plan to continue once ‘normal life’ resumes. In terms of selling online, it’s not just customers they’ve been reaching, but businesses around the world too – something that would have been inconceivable without the acceleration in technology. “The Welsh government has been doing these great virtual trading missions. I’ve ‘been’ to one to Singapore and we’ve sent a small order out, which is fantastic. And I’m in the middle of one for Australia”. How will technology help change the way we buy food? https://ichef.bbci.co.uk/images/ic/480xn/p08hd22d.jpg All the experts we spoke to mentioned the effect technology has had on their businesses and the industry over the last few months – not just at a local level. Barilla, based in Italy, is a huge pasta producer. Given the increase in demand for pasta at the start of the health crisis, you could be forgiven for thinking they might not have needed to think about how to keep their business up and running. But they faced a different issue – how to meet increased demand. Alberto Costella, Marketing Manager for Export Market at Barilla, says there have been both positives and negatives. “The increased pressure [to keep up with demand] means increases in costs throughout the whole supply chain, so we tried to save non-essential expenses to absorb higher costs and not pass these onto consumers.” Now there is more of a feeling of normality, will they go back to their previous way of running things? Not quite.“We need to consider that the pandemic has changed consumer consumption habits, not just in terms of what people are buying but how they’re buying it. Whether that’s sourcing more local produce or increasing online grocery shopping, these are all elements that the supply chain will need to adapt to going forwards.” It’s not just how businesses reach customers and clients that’s changing, but also how food is produced. Dr Phil explains that technology is changing the way people farm. “In some sectors, they’re moving on very, very quickly, with automation, including robotics and AI being used to help pick produce. [The health crisis] pushed that whole agenda forward and it’s been fast tracked. I think that could help us prepare for a future where maybe there’s less access to labour than there has historically been.” Will we really be able to keep up our new habits? https://ichef.bbci.co.uk/images/ic/480xn/p08hd2f0.jpg This, of course, is the great unknown, and will be impacted by the price and ease of buying food. Would consumers be willing to pay a little more for locally produced food, and buy their weekly shop from various shops and food producers rather than just popping to a supermarket? Mike Warner, ambassador for non-departmental public body Seafish, says in the south of England “home deliveries have thrived, with fish box schemes and online sales booming. This has meant a whole new era of high-quality product access has been created and consumers are far better able to appreciate the native fisheries resources we have in the UK.” He says if UK consumers want to continue buying, even if prices increase, “this is the step change in the seafood eating culture that has been desired for so long.” Mike’s final comment sums up how many in the food industry – especially in food production – feel. They hope the short-term changes we have seen could lead to a long-term food revolution."
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https://ichef.bbci.co.uk/images/ic/480xn/p08cytdm.jpg There are five rounds: pop culture, geography, technical, celebrity chefs and picture. So, whether you’re reading out the questions to family at home or hosting an online ‘pub’ quiz with friends, we’ve done the hard work so you don’t have to. Challenge friends and family to see how many of the 50 questions below you can get right (the answers can be found here). Pop culture Q1: Finish the 2009 film title: Cloudy with a Chance of… Q2: In October 2002, Craig David released a song detailing lots of types of ice cream. What was it called? Q3: Elvis Presley has had a sandwich named after him. What are the three main fillings? Q4: The Kardashians sparked criticism in 2019 for wasting food in an episode of KUWTK. What did they do that led to the criticism? Q5: In the TV series Friends, what savoury ingredients does Rachel put in her English trifle that causes the others to be unimpressed? a) Beef, peas and onions b) Lamb, peas and onions c) Turkey mince, peas and onions Q6: All right, stop, collaborate and listen – who rocks the mic like a vandal? Q7: In the film Men in Black, what does Agent K always eat in his favourite diner? Q8: Which British singer has a bottle of ketchup tattooed on his arm? a) Louis Tomlinson b) Ed Sheeran c) Harry Styles Q9: What does Kelis have that brings all the boys to the yard? Q10: What foodie fact do Ryan Gosling, Jon Bon Jovi and Susan Sarandon all have in common? Geography Q11: Which country was the butcher and chef Salt Bae born in? Q12: The salteña is a baked empanada, but which country does it originate from? Q13: Which country is the world’s biggest olive producer, based on tonnes produced per year? Q14: According to the Office for National Statistics, in 2017 which type of food or drink brought the most money into the UK from exports? a) Fruit and veg b) Meat c) Beverages Q15: Which country exports the most chocolate in the world? a) Germany b) USA c) Belgium Q16: What are pierogi? Q17: Which savoury snack is reported to be bought by 93 percent of UK households? Q18: Which country was first to make and sell Hawaiian (ham and pineapple) pizzas? Q19: What is a ‘fat rascal’ and which county does it originate from? Q20: Which country does bulgogi (a dish of thinly sliced beef which is marinated and then grilled) come from? Technical Q21: If you were to ‘chiffonade’ something, what would you be doing? Q22: Which green leafy vegetable might you massage before eating raw? Q23: What is ‘mirepoix’ ? Q24: What is 1fl oz expressed in ml? Q25: What does ‘au jus’ mean? Q26: If you’ve cooked meat ‘confit’, what have you done? Q27: If you’ve cut vegetables ‘julienne’, what will they look like? Q28: How does bucatini differ from spaghetti? Q29: If you mix plain flour, butter, salt and water into a ball, what do you have? Q30: Which of these isn’t a fruit: apple, orange, tomato, rhubarb? Celebrity chefs Q31: Which chef oversees restaurants that collectively have the largest number of Michelin stars? Q2: Which football club does Delia Smith co-own? Q3: In which year did Nadiya Hussain win The Great British Bake Off? Q4: Which celebrity chef called their child Buddy Bear Maurice? Q5: Which TV chef used to be a make-up artist? a) Dave Myers of the Hairy Bikers b) Lorraine Pascale c) Lisa Faulkner Q36: Which celebrity chef released a single in the early 1990s called World Party? Q37: What did TV chef James Martin buy when walking around Harrods after drinking one lunchtime? Q38: Which celebrity chef has created a VIP menu for fans at Manchester United this season? Q39: Which celebrity chef edited the 2004 book The Big Bento Box of Unuseless Japanese Inventions? Q40: Phyllis Nan Sortain Pechey was known by another name. What was it? Picture round Can you name these retro chocolate bars? | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08cytdm.jpg There are five rounds: pop culture, geography, technical, celebrity chefs and picture. So, whether you’re reading out the questions to family at home or hosting an online ‘pub’ quiz with friends, we’ve done the hard work so you don’t have to. Challenge friends and family to see how many of the 50 questions below you can get right (the answers can be found here). Pop culture Q1: Finish the 2009 film title: Cloudy with a Chance of… Q2: In October 2002, Craig David released a song detailing lots of types of ice cream. What was it called? Q3: Elvis Presley has had a sandwich named after him. What are the three main fillings? Q4: The Kardashians sparked criticism in 2019 for wasting food in an episode of KUWTK. What did they do that led to the criticism? Q5: In the TV series Friends, what savoury ingredients does Rachel put in her English trifle that causes the others to be unimpressed? a) Beef, peas and onions b) Lamb, peas and onions c) Turkey mince, peas and onions Q6: All right, stop, collaborate and listen – who rocks the mic like a vandal? Q7: In the film Men in Black, what does Agent K always eat in his favourite diner? Q8: Which British singer has a bottle of ketchup tattooed on his arm? a) Louis Tomlinson b) Ed Sheeran c) Harry Styles Q9: What does Kelis have that brings all the boys to the yard? Q10: What foodie fact do Ryan Gosling, Jon Bon Jovi and Susan Sarandon all have in common? Geography Q11: Which country was the butcher and chef Salt Bae born in? Q12: The salteña is a baked empanada, but which country does it originate from? Q13: Which country is the world’s biggest olive producer, based on tonnes produced per year? Q14: According to the Office for National Statistics, in 2017 which type of food or drink brought the most money into the UK from exports? a) Fruit and veg b) Meat c) Beverages Q15: Which country exports the most chocolate in the world? a) Germany b) USA c) Belgium Q16: What are pierogi? Q17: Which savoury snack is reported to be bought by 93 percent of UK households? Q18: Which country was first to make and sell Hawaiian (ham and pineapple) pizzas? Q19: What is a ‘fat rascal’ and which county does it originate from? Q20: Which country does bulgogi (a dish of thinly sliced beef which is marinated and then grilled) come from? Technical Q21: If you were to ‘chiffonade’ something, what would you be doing? Q22: Which green leafy vegetable might you massage before eating raw? Q23: What is ‘mirepoix’ ? Q24: What is 1fl oz expressed in ml? Q25: What does ‘au jus’ mean? Q26: If you’ve cooked meat ‘confit’, what have you done? Q27: If you’ve cut vegetables ‘julienne’, what will they look like? Q28: How does bucatini differ from spaghetti? Q29: If you mix plain flour, butter, salt and water into a ball, what do you have? Q30: Which of these isn’t a fruit: apple, orange, tomato, rhubarb? Celebrity chefs Q31: Which chef oversees restaurants that collectively have the largest number of Michelin stars? Q2: Which football club does Delia Smith co-own? Q3: In which year did Nadiya Hussain win The Great British Bake Off? Q4: Which celebrity chef called their child Buddy Bear Maurice? Q5: Which TV chef used to be a make-up artist? a) Dave Myers of the Hairy Bikers b) Lorraine Pascale c) Lisa Faulkner Q36: Which celebrity chef released a single in the early 1990s called World Party? Q37: What did TV chef James Martin buy when walking around Harrods after drinking one lunchtime? Q38: Which celebrity chef has created a VIP menu for fans at Manchester United this season? Q39: Which celebrity chef edited the 2004 book The Big Bento Box of Unuseless Japanese Inventions? Q40: Phyllis Nan Sortain Pechey was known by another name. What was it? Picture round Can you name these retro chocolate bars?"
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https://ichef.bbci.co.uk/images/ic/480xn/p08gnyf0.jpg Remarkable Places to Eat: Marrakesh is on BBC Two on Thursday 18 June at 8pm. “I don’t need to watch the programme back on TV, I want to be there right now, on the roof of El Fenn, with the sun pouring down. It’s just so beautiful. If I could wiggle my nose and get myself there at the drop of a hat, I’d do it.” Cook and presenter Andi Oliver is gushing over Marrakesh, and in particular its food. It’s fair to say the Moroccan city’s cuisine needs a spokesperson or two – it has been criticised by tourists and experts alike. So Andi is ready to set the record straight. She takes Fred Sirieix on a food journey to the city in BBC Two’s Remarkable Places to Eat. And below, Executive Chef at Marrakesh’s L’mida restaurant, Nargisse Benkabbou, shows how you can easily cook Marrakesh’s most popular dishes at home. https://ichef.bbci.co.uk/images/ic/480xn/p08gp5pd.jpg Executive Chef at Marrakesh’s L’mida restaurant, Nargisse Benkabbou. Cooking Moroccan food “can be very simple” Moroccan cuisine is arguably best known for its tagines and slow-roast lamb, and for adding dried fruits to savoury dishes. But you don’t need specialist equipment or skills, or time for lots of chopping and simmering, to replicate it at home, according to Nargisse. “Don’t worry about how difficult a dish is before trying it. Moroccan cuisine can be surprisingly simple”, she says. Chicken tagine, the brunch classic shakshuka and spiced roast lamb are already popular with home cooks. “A traditional tagine takes 5–6 hours to cook in a tagine pot, but modern Moroccans use regular casseroles, pots and even pressure cookers to save time”, says Nargisse. So what could you try cooking beyond these classics? “Moroccan food is so diverse. We have many salads and starters, such as zaalouk (aubergine dip), grilled pepper salad and briouates (stuffed filo pastry). I also always like to mention bastilla, which is a sweet and savoury pie made of filo pastry, chicken, eggs and nuts”, Nargisse continues. Try to stock up on a few things if you plan to cook Moroccan dishes. “If you have ras el hanout, cinnamon, ground turmeric, ground ginger, canned chickpeas, garlic, onions, dried fruits and honey, you can make a delicious tagine at any time”, she says. But don’t panic if you don’t have the right meat or vegetables for your tagine. “You can always swap a protein or vegetable with another one.” https://ichef.bbci.co.uk/images/ic/480xn/p08gp5pd.jpg Executive Chef at Marrakesh’s L’mida restaurant, Nargisse Benkabbou. https://ichef.bbci.co.uk/images/ic/480xn/p08h6g69.jpg Nagisse’s chicken tagine with orange and fennel, which can be found on bbc.co.uk/food. How can you find the best food in Marrakesh? When we are able to travel abroad again, where should we be eating in Marrakesh? “If someone came to London and ate fish and chips at Piccadilly and thought that was English food, it just wouldn’t be representative. If you get out of that centre and find a great chip shop on the Essex Road, then bingo! That’s what you want”, says Andi. In Remarkable Places to Eat, we see Andi and Fred discuss how criticism of Marrakesh’s food is centred around the iconic medina – a labyrinth of small narrow streets filled to the rafters with shops and cafes, with a large market square in the centre which from late afternoon is packed with food stalls. “It’s very easy to eat a rubbish tourist tagine there. You just have to step outside of that market and tourist catchment. For me the way to discover the best places is through people. When you’re in a shop, chat to people and ask for their recommendations”, says Andi. https://ichef.bbci.co.uk/images/ic/480xn/p08gnzxt.jpg The all-women staff of Marrakesh’s Al Fassia restaurant pose with Andi and Fred. Slow-roast lamb and food so good it makes you cry Andi is keen to show Fred the food of Marrakesh is of the highest quality. So they head to Al Fassia – a restaurant out of the city centre and run by two sisters. “It’s just the most extraordinary place. The sisters that run it are the most beautiful women”. Andi has pre-ordered their food, including slow-roast lamb with almonds and caramelised onions. When eating it, she starts to cry because she loves it so much, and she explains this isn’t the only time she’s shed tears there. “I just found it all so incredibly moving. How they [the chefs] do what they do every day, in this beautiful, quiet, intimate way.” https://ichef.bbci.co.uk/images/ic/480xn/p08gnzxt.jpg The all-women staff of Marrakesh’s Al Fassia restaurant pose with Andi and Fred. https://ichef.bbci.co.uk/images/ic/480xn/p08gp0cd.jpg El Fenn’s roof-top terrace where Andi and Fred enjoy breakfast. Breakfast Marrakesh-style The second eatery they visit is a former palace, which is now a high-end hotel: El Fenn. Andi has discovered that non-hotel guests can have breakfast on the roof terrace too. Here we are introduced to Moroccan breads beyond the familiar French-influenced baguettes and flatbreads – batbout and harcha. They are thick, almost bun-like, and include semolina flour, which gives them a crumbly texture. You can see on-screen just how satisfying they are. Andi and Fred spread a delicious almond butter on the bread – homemade on the premises using local ingredients. That’s just the start. Fred orders shakshuka, while Andi opts for a light and fluffy omelette which comes filled with dried lamb. What really impresses the two is how important the local community is to the restaurant.“They’re very good at making sure the money coming in is spread throughout the community… The dairy comes from just outside, the lamb from a local farm, the bakery is right on the corner, the fabric for the cushions is woven just down the road”, explains Andi. https://ichef.bbci.co.uk/images/ic/480xn/p08gp0cd.jpg El Fenn’s roof-top terrace where Andi and Fred enjoy breakfast. https://ichef.bbci.co.uk/images/ic/480xn/p08gp19n.jpg Fred and Andi prepare hundreds of chicken tagines at Al Baraka. The secret of a great tagine Next up is a service station. Yes, you read that right. Andi and Fred pull up to a roadside cafe. Fred looks confused, but Al Baraka really is a locals’ favourite – and for one main reason: its chicken tagines. “The heat is distributed through the tagine pot in a particular way, so where you place the chicken, olives, garlic, the spices, how much water goes in, every tiny bit of nuance is really important because it changes the flavour and you have to do it right”, says Andi. Andi and Fred don their chef’s whites and lend a hand, but it’s a nerve-wracking experience. “We were thinking ‘we have to get it right, we don’t want to mess up their 10,000-year-old recipe’”, she continues, laughing as she thinks back to being VERY closely monitored. https://ichef.bbci.co.uk/images/ic/480xn/p08gp19n.jpg Fred and Andi prepare hundreds of chicken tagines at Al Baraka. Arabic, African and French flavours in sweet treats The final destination on the trip sees them visit a patisserie. Proving there are hidden gems even in the medina, they choose Corne de Gazelle, which serves up bite-sized sweet treats. “It’s a mix of the Arabic world, the African world and the French-European world, all within one tiny bite. And it is a case of, ‘Oh I’ve eaten so much I can’t eat any more, oh okay well maybe just one tiny little bite’. “I mean, they are incredibly sweet and I don’t have a massively sweet tooth. But they’re perfect because it’s just one bite of complex sweetness. It’s nuts, dates and molasses and then you’re done”. Here their trip ends, but having highlighted how rich and diverse Marrakesh cuisine is, there is only one negative. Fred finishes the trip by showing his dance moves, while Andi looks on horrified. https://ichef.bbci.co.uk/images/ic/480xn/p08gnzrs.jpg Why Andi keeps returning to Marrakesh (and its food) “I went there when I was much younger. It was just one of those places me and my friends would visit”, Andi muses. “It’s a really fascinating place. It feels like all the world is in Marrakesh. If you stand there long enough, you’ll probably see and meet everyone you need to meet.” https://ichef.bbci.co.uk/images/ic/480xn/p08gnzrs.jpg | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08gnyf0.jpg Remarkable Places to Eat: Marrakesh is on BBC Two on Thursday 18 June at 8pm. “I don’t need to watch the programme back on TV, I want to be there right now, on the roof of El Fenn, with the sun pouring down. It’s just so beautiful. If I could wiggle my nose and get myself there at the drop of a hat, I’d do it.” Cook and presenter Andi Oliver is gushing over Marrakesh, and in particular its food. It’s fair to say the Moroccan city’s cuisine needs a spokesperson or two – it has been criticised by tourists and experts alike. So Andi is ready to set the record straight. She takes Fred Sirieix on a food journey to the city in BBC Two’s Remarkable Places to Eat. And below, Executive Chef at Marrakesh’s L’mida restaurant, Nargisse Benkabbou, shows how you can easily cook Marrakesh’s most popular dishes at home. https://ichef.bbci.co.uk/images/ic/480xn/p08gp5pd.jpg Executive Chef at Marrakesh’s L’mida restaurant, Nargisse Benkabbou. Cooking Moroccan food “can be very simple” Moroccan cuisine is arguably best known for its tagines and slow-roast lamb, and for adding dried fruits to savoury dishes. But you don’t need specialist equipment or skills, or time for lots of chopping and simmering, to replicate it at home, according to Nargisse. “Don’t worry about how difficult a dish is before trying it. Moroccan cuisine can be surprisingly simple”, she says. Chicken tagine, the brunch classic shakshuka and spiced roast lamb are already popular with home cooks. “A traditional tagine takes 5–6 hours to cook in a tagine pot, but modern Moroccans use regular casseroles, pots and even pressure cookers to save time”, says Nargisse. So what could you try cooking beyond these classics? “Moroccan food is so diverse. We have many salads and starters, such as zaalouk (aubergine dip), grilled pepper salad and briouates (stuffed filo pastry). I also always like to mention bastilla, which is a sweet and savoury pie made of filo pastry, chicken, eggs and nuts”, Nargisse continues. Try to stock up on a few things if you plan to cook Moroccan dishes. “If you have ras el hanout, cinnamon, ground turmeric, ground ginger, canned chickpeas, garlic, onions, dried fruits and honey, you can make a delicious tagine at any time”, she says. But don’t panic if you don’t have the right meat or vegetables for your tagine. “You can always swap a protein or vegetable with another one.” https://ichef.bbci.co.uk/images/ic/480xn/p08gp5pd.jpg Executive Chef at Marrakesh’s L’mida restaurant, Nargisse Benkabbou. https://ichef.bbci.co.uk/images/ic/480xn/p08h6g69.jpg Nagisse’s chicken tagine with orange and fennel, which can be found on bbc.co.uk/food. How can you find the best food in Marrakesh? When we are able to travel abroad again, where should we be eating in Marrakesh? “If someone came to London and ate fish and chips at Piccadilly and thought that was English food, it just wouldn’t be representative. If you get out of that centre and find a great chip shop on the Essex Road, then bingo! That’s what you want”, says Andi. In Remarkable Places to Eat, we see Andi and Fred discuss how criticism of Marrakesh’s food is centred around the iconic medina – a labyrinth of small narrow streets filled to the rafters with shops and cafes, with a large market square in the centre which from late afternoon is packed with food stalls. “It’s very easy to eat a rubbish tourist tagine there. You just have to step outside of that market and tourist catchment. For me the way to discover the best places is through people. When you’re in a shop, chat to people and ask for their recommendations”, says Andi. https://ichef.bbci.co.uk/images/ic/480xn/p08gnzxt.jpg The all-women staff of Marrakesh’s Al Fassia restaurant pose with Andi and Fred. Slow-roast lamb and food so good it makes you cry Andi is keen to show Fred the food of Marrakesh is of the highest quality. So they head to Al Fassia – a restaurant out of the city centre and run by two sisters. “It’s just the most extraordinary place. The sisters that run it are the most beautiful women”. Andi has pre-ordered their food, including slow-roast lamb with almonds and caramelised onions. When eating it, she starts to cry because she loves it so much, and she explains this isn’t the only time she’s shed tears there. “I just found it all so incredibly moving. How they [the chefs] do what they do every day, in this beautiful, quiet, intimate way.” https://ichef.bbci.co.uk/images/ic/480xn/p08gnzxt.jpg The all-women staff of Marrakesh’s Al Fassia restaurant pose with Andi and Fred. https://ichef.bbci.co.uk/images/ic/480xn/p08gp0cd.jpg El Fenn’s roof-top terrace where Andi and Fred enjoy breakfast. Breakfast Marrakesh-style The second eatery they visit is a former palace, which is now a high-end hotel: El Fenn. Andi has discovered that non-hotel guests can have breakfast on the roof terrace too. Here we are introduced to Moroccan breads beyond the familiar French-influenced baguettes and flatbreads – batbout and harcha. They are thick, almost bun-like, and include semolina flour, which gives them a crumbly texture. You can see on-screen just how satisfying they are. Andi and Fred spread a delicious almond butter on the bread – homemade on the premises using local ingredients. That’s just the start. Fred orders shakshuka, while Andi opts for a light and fluffy omelette which comes filled with dried lamb. What really impresses the two is how important the local community is to the restaurant.“They’re very good at making sure the money coming in is spread throughout the community… The dairy comes from just outside, the lamb from a local farm, the bakery is right on the corner, the fabric for the cushions is woven just down the road”, explains Andi. https://ichef.bbci.co.uk/images/ic/480xn/p08gp0cd.jpg El Fenn’s roof-top terrace where Andi and Fred enjoy breakfast. https://ichef.bbci.co.uk/images/ic/480xn/p08gp19n.jpg Fred and Andi prepare hundreds of chicken tagines at Al Baraka. The secret of a great tagine Next up is a service station. Yes, you read that right. Andi and Fred pull up to a roadside cafe. Fred looks confused, but Al Baraka really is a locals’ favourite – and for one main reason: its chicken tagines. “The heat is distributed through the tagine pot in a particular way, so where you place the chicken, olives, garlic, the spices, how much water goes in, every tiny bit of nuance is really important because it changes the flavour and you have to do it right”, says Andi. Andi and Fred don their chef’s whites and lend a hand, but it’s a nerve-wracking experience. “We were thinking ‘we have to get it right, we don’t want to mess up their 10,000-year-old recipe’”, she continues, laughing as she thinks back to being VERY closely monitored. https://ichef.bbci.co.uk/images/ic/480xn/p08gp19n.jpg Fred and Andi prepare hundreds of chicken tagines at Al Baraka. Arabic, African and French flavours in sweet treats The final destination on the trip sees them visit a patisserie. Proving there are hidden gems even in the medina, they choose Corne de Gazelle, which serves up bite-sized sweet treats. “It’s a mix of the Arabic world, the African world and the French-European world, all within one tiny bite. And it is a case of, ‘Oh I’ve eaten so much I can’t eat any more, oh okay well maybe just one tiny little bite’. “I mean, they are incredibly sweet and I don’t have a massively sweet tooth. But they’re perfect because it’s just one bite of complex sweetness. It’s nuts, dates and molasses and then you’re done”. Here their trip ends, but having highlighted how rich and diverse Marrakesh cuisine is, there is only one negative. Fred finishes the trip by showing his dance moves, while Andi looks on horrified. https://ichef.bbci.co.uk/images/ic/480xn/p08gnzrs.jpg Why Andi keeps returning to Marrakesh (and its food) “I went there when I was much younger. It was just one of those places me and my friends would visit”, Andi muses. “It’s a really fascinating place. It feels like all the world is in Marrakesh. If you stand there long enough, you’ll probably see and meet everyone you need to meet.” https://ichef.bbci.co.uk/images/ic/480xn/p08gnzrs.jpg"
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https://ichef.bbci.co.uk/images/ic/480xn/p08g9z1g.jpg Sara Cox, co-presenter of BBC Two's keeping Britain Fed. Industry experts explore whether food shortages and other issues, including price increases, could be on the way… When the Covid-19 health crisis swept from country to country, the UK’s supermarkets became a hive of activity. As the nation panic-bought provisions, the food industry worked around the clock to re-stock empty shelves – something we see on BBC Two documentary Keeping Britain Fed. The pandemic has resulted in changes to our food shopping and eating habits, and it’s unclear how long these will last. So what is its likely impact on the availability of foods? How could food availability change? The impact of Covid-19 on the global food chain has so far has been “relatively modest”. But that could change, leading to higher food costs and a reduced range of products for the consumer, according to Dr Peter Alexander, Interdisciplinary Lecturer in Global Food Security at the University of Edinburgh. “History shows us there could be a big price spike in food. This happened in 2008 and was exacerbated by (or perhaps even caused by) different countries introducing restrictions on exports. During this crisis, there have only been a few instances where countries have restricted exports, so international trade disruption hasn’t happened. But, there is scope for it to do so. He warns that price rises could lead to an increase in people facing food poverty. “Costs could be higher for several reasons. Firstly, if there’s greater competition globally for food. And secondly if we move to more localised production. One of the advantages of globalisation is that production moves to the place that is cheaper – well, financially cheaper, maybe not environmentally cheaper – so if we’re rolling back from that system, costs could be higher longer term. “Even for the commodities we already produce and consume ourselves, like milk or grains, prices are directly linked to international markets. So if there’s a shock to those markets it still impacts us and our prices.” How are shopping habits changing? As people feel more connected to their food, we may see long-lasting changes to the way we shop, with a focus on buying locally sourced ingredients. However, some food producers might not be around to contribute to the ‘new normal’, says Andy Richardson, Chair of the Food and Drink Wales Industry Board. “I’m worried about whether people will still be investing in food businesses… It’s been well documented that people are under a lot of pressure. “There are opportunities, though. Many businesses have said ‘the only way I’ve survived is by going online or selling locally’. While it’s difficult for these businesses to scale up and practically deliver food, they’re contributing to a material change in the way people value and buy food. “I don’t think there’ll be gaps over the next six months to a year, I think we’ll have enough food to go around. We just need to understand the changes that are taking place and react to them well.” https://ichef.bbci.co.uk/images/ic/480xn/p08g9yrp.jpg Ade Adepitan co-presents BBC Two documentary Keeping Britain Fed. Is there a threat to farmed foods? The farming community has kept up with the large consumer demand… but there’s a high risk that by the time things return to ‘normal’ some farmers will have gone out of business due to a lack of money and lowering prices, according to NFU vice president, Tom Bradshaw. “We’re incredibly proud of the way the farming community has been able to produce food and keep up with demand over the last three months. Generally, we’re pretty confident that supply is under control. “But we are concerned about the vulnerability in supply chains due to increases in cost – which have fallen onto the farmer and food producer rather than making their way through the food chain. We’ve got to make sure that long-term everyone can make a living out of producing the food we need.” Social distancing measures have had an impact on the cost of food production. For instance, packing centres may have had to reduce the number of staff working and therefore their productivity. Lorries may have one driver rather than two, and therefore have to stop for breaks, increasing the time it takes to transport food. “We’ve already seen one or two food companies go out of production. The financial pressures on the supply chains are very real”, says Bradshaw. “On top of that, there are external pressures that could drive down costs paid to farmers”, he continues. “There’s a glut of fresh fruit and vegetables that could be imported and undercut the UK market”, he explains. Some of this will have been grown for UK pubs and restaurants, and would not normally be available to retail. The lower cost of these imported foods “puts pressure on retail prices and may push down the perceived value of the British ones.” Although “an early concern was that there wouldn’t be enough fruit and veg pickers, now we’re cautiously optimistic, the roles seem to be filled.” This has been helped by the availability of furloughed staff. https://ichef.bbci.co.uk/images/ic/480xn/p08gcjk7.jpg Mike Warner, Ambassador for Seafish. Fish and seafood “There are many issues likely to impact the [fishing] industry for some considerable time, due to the fact that more than 80 percent of UK seafood production is traditionally exported and about 70 percent of national consumption is made up of imported seafood”, says Mike Warner, Ambassador for non-departmental public body Seafish. Scotland has been hit hardest, because most of its seafood is exported and there’s currently little route to the export market, so many boats have been unable to fish. In the south of England, where boats are smaller, fishing has continued, but with restaurants closed “production has shifted to retail and home delivery direct to the consumer”, says Warner. “In the south… fish box schemes and online sales (click and collect) [are] booming. Independent fishmongers too have reported vast increases in sales across all species and better access to the mixed species of the fisheries, with far greater emphasis on seasonality, traceability and quality”, he continues. This means we’re eating a wider range of fish when it’s in season. When things start to return to normal, many UK consumers will have been given an “insight into the quality and range of domestically caught and seasonally available seafood, such as lemon sole, mussels and mackerel. “As market forces come into play and export demand increases, price will be bound to be an issue for the UK consumer. The question is: having got used to consuming fresh, seasonal, home-produced seafood, will they want to continue buying even if prices increase?” https://ichef.bbci.co.uk/images/ic/480xn/p08gcjk7.jpg Mike Warner, Ambassador for Seafish. https://ichef.bbci.co.uk/images/ic/480xn/p08gcjrp.jpg Rich Clothier, Managing Director, Wyke Farms. Cheddar British cheesemaker, Wyke Farms, has maintained full capacity during the crisis, due in part to having stockpiled ingredients for Brexit. But they warn when it comes to cheddar, there could be problems ahead. Cheddar retail sales in the UK and Europe have increased by 15 percent during lockdown, while service industry trade “has reduced to zero”, according to Rich Clothier, Managing Director at Wyke. But he says we could soon experience a shortage. “We have seen a massive uplift in our online shop, about 30 times the volume. People are eating more cheese in the home during lockdown and this could result in a shortage. We are… making plans for an autumn spike in case. If that happens, British cheddar will become very short in supply and many cheesemakers will have to put customers on allocated supply.” https://ichef.bbci.co.uk/images/ic/480xn/p08gcjrp.jpg Rich Clothier, Managing Director, Wyke Farms. Frozen food Sales of frozen foods are up “across the board with the exception of ready meals”, says Richard Harrow, Chief Executive of the British Frozen Food Federation. But the Covid-19 pandemic does affect where frozen food can be stored, he warns. “One issue that may present some challenges is access to cold storage facilities. As the catering and hospitality sector remains closed, there is a lot of food taking up space in cold storage. We are already seeing a shortage… which may create some issues”, he says. https://ichef.bbci.co.uk/images/ic/480xn/p08g9z8w.jpg Romilla Arber, owner of Honesty Group. Restaurants, hotels and cafes The impact of the pandemic on the hospitality industry has been far reaching, and may have a long-term effect on how customers consume food, according to Romilla Arber who owns the Honesty Group (which has nine coffee shops, a bakery, farm shop, hotel, restaurant and cookery school). “The day lockdown was imposed was a truly shocking one for us. From a business that turned over approximately £180,000 a month we were facing a future with no revenue. She explains that embracing e-commerce has offered them an opportunity to boost revenue. Honesty is unlikely to be the only food service business looking at changing its emphasis towards food retail. Arber thinks the pandemic might result in shorter, localised supply chains, with fewer people involved. “The food chain broke down at the start of lockdown quite quickly, which is why we saw the supermarket shelves bare. There are just too many parts to the supply chain, it’s vulnerable at the best of times without a global pandemic. People are so used to having the choice of everything, which supermarkets provide, meaning the chain is almost endless.” https://ichef.bbci.co.uk/images/ic/480xn/p08g9z8w.jpg Romilla Arber, owner of Honesty Group. https://ichef.bbci.co.uk/images/ic/480xn/p08gcjm0.jpg Pearl Costello, Sustainable Food Cities Co-ordinator, Food Cardiff. Community food groups With many people unable to source food for themselves, local campaigning organisations and charities have been on the frontline, helping their communities. Pearl Costello, Sustainable Food Cities Co-ordinator at one such organisation, Food Cardiff, explains how Covid-19 could lead to an increase in those facing food insecurity. “Food Foundation research suggests that overall the UK level of food insecurity [people’s ability to access enough affordable food] has risen by 250 percent since before lockdown. But without data monitoring we have no way of knowing the exact increase, or the true extent of the problem, for households and families across Wales. We urgently need research and evidence through regular data-gathering and analysis of the scale, breadth and extent to which Covid-19 is detrimentally affecting people’s [food security].” https://ichef.bbci.co.uk/images/ic/480xn/p08gcjm0.jpg Pearl Costello, Sustainable Food Cities Co-ordinator, Food Cardiff. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08g9z1g.jpg Sara Cox, co-presenter of BBC Two's keeping Britain Fed. Industry experts explore whether food shortages and other issues, including price increases, could be on the way… When the Covid-19 health crisis swept from country to country, the UK’s supermarkets became a hive of activity. As the nation panic-bought provisions, the food industry worked around the clock to re-stock empty shelves – something we see on BBC Two documentary Keeping Britain Fed. The pandemic has resulted in changes to our food shopping and eating habits, and it’s unclear how long these will last. So what is its likely impact on the availability of foods? How could food availability change? The impact of Covid-19 on the global food chain has so far has been “relatively modest”. But that could change, leading to higher food costs and a reduced range of products for the consumer, according to Dr Peter Alexander, Interdisciplinary Lecturer in Global Food Security at the University of Edinburgh. “History shows us there could be a big price spike in food. This happened in 2008 and was exacerbated by (or perhaps even caused by) different countries introducing restrictions on exports. During this crisis, there have only been a few instances where countries have restricted exports, so international trade disruption hasn’t happened. But, there is scope for it to do so. He warns that price rises could lead to an increase in people facing food poverty. “Costs could be higher for several reasons. Firstly, if there’s greater competition globally for food. And secondly if we move to more localised production. One of the advantages of globalisation is that production moves to the place that is cheaper – well, financially cheaper, maybe not environmentally cheaper – so if we’re rolling back from that system, costs could be higher longer term. “Even for the commodities we already produce and consume ourselves, like milk or grains, prices are directly linked to international markets. So if there’s a shock to those markets it still impacts us and our prices.” How are shopping habits changing? As people feel more connected to their food, we may see long-lasting changes to the way we shop, with a focus on buying locally sourced ingredients. However, some food producers might not be around to contribute to the ‘new normal’, says Andy Richardson, Chair of the Food and Drink Wales Industry Board. “I’m worried about whether people will still be investing in food businesses… It’s been well documented that people are under a lot of pressure. “There are opportunities, though. Many businesses have said ‘the only way I’ve survived is by going online or selling locally’. While it’s difficult for these businesses to scale up and practically deliver food, they’re contributing to a material change in the way people value and buy food. “I don’t think there’ll be gaps over the next six months to a year, I think we’ll have enough food to go around. We just need to understand the changes that are taking place and react to them well.” https://ichef.bbci.co.uk/images/ic/480xn/p08g9yrp.jpg Ade Adepitan co-presents BBC Two documentary Keeping Britain Fed. Is there a threat to farmed foods? The farming community has kept up with the large consumer demand… but there’s a high risk that by the time things return to ‘normal’ some farmers will have gone out of business due to a lack of money and lowering prices, according to NFU vice president, Tom Bradshaw. “We’re incredibly proud of the way the farming community has been able to produce food and keep up with demand over the last three months. Generally, we’re pretty confident that supply is under control. “But we are concerned about the vulnerability in supply chains due to increases in cost – which have fallen onto the farmer and food producer rather than making their way through the food chain. We’ve got to make sure that long-term everyone can make a living out of producing the food we need.” Social distancing measures have had an impact on the cost of food production. For instance, packing centres may have had to reduce the number of staff working and therefore their productivity. Lorries may have one driver rather than two, and therefore have to stop for breaks, increasing the time it takes to transport food. “We’ve already seen one or two food companies go out of production. The financial pressures on the supply chains are very real”, says Bradshaw. “On top of that, there are external pressures that could drive down costs paid to farmers”, he continues. “There’s a glut of fresh fruit and vegetables that could be imported and undercut the UK market”, he explains. Some of this will have been grown for UK pubs and restaurants, and would not normally be available to retail. The lower cost of these imported foods “puts pressure on retail prices and may push down the perceived value of the British ones.” Although “an early concern was that there wouldn’t be enough fruit and veg pickers, now we’re cautiously optimistic, the roles seem to be filled.” This has been helped by the availability of furloughed staff. https://ichef.bbci.co.uk/images/ic/480xn/p08gcjk7.jpg Mike Warner, Ambassador for Seafish. Fish and seafood “There are many issues likely to impact the [fishing] industry for some considerable time, due to the fact that more than 80 percent of UK seafood production is traditionally exported and about 70 percent of national consumption is made up of imported seafood”, says Mike Warner, Ambassador for non-departmental public body Seafish. Scotland has been hit hardest, because most of its seafood is exported and there’s currently little route to the export market, so many boats have been unable to fish. In the south of England, where boats are smaller, fishing has continued, but with restaurants closed “production has shifted to retail and home delivery direct to the consumer”, says Warner. “In the south… fish box schemes and online sales (click and collect) [are] booming. Independent fishmongers too have reported vast increases in sales across all species and better access to the mixed species of the fisheries, with far greater emphasis on seasonality, traceability and quality”, he continues. This means we’re eating a wider range of fish when it’s in season. When things start to return to normal, many UK consumers will have been given an “insight into the quality and range of domestically caught and seasonally available seafood, such as lemon sole, mussels and mackerel. “As market forces come into play and export demand increases, price will be bound to be an issue for the UK consumer. The question is: having got used to consuming fresh, seasonal, home-produced seafood, will they want to continue buying even if prices increase?” https://ichef.bbci.co.uk/images/ic/480xn/p08gcjk7.jpg Mike Warner, Ambassador for Seafish. https://ichef.bbci.co.uk/images/ic/480xn/p08gcjrp.jpg Rich Clothier, Managing Director, Wyke Farms. Cheddar British cheesemaker, Wyke Farms, has maintained full capacity during the crisis, due in part to having stockpiled ingredients for Brexit. But they warn when it comes to cheddar, there could be problems ahead. Cheddar retail sales in the UK and Europe have increased by 15 percent during lockdown, while service industry trade “has reduced to zero”, according to Rich Clothier, Managing Director at Wyke. But he says we could soon experience a shortage. “We have seen a massive uplift in our online shop, about 30 times the volume. People are eating more cheese in the home during lockdown and this could result in a shortage. We are… making plans for an autumn spike in case. If that happens, British cheddar will become very short in supply and many cheesemakers will have to put customers on allocated supply.” https://ichef.bbci.co.uk/images/ic/480xn/p08gcjrp.jpg Rich Clothier, Managing Director, Wyke Farms. Frozen food Sales of frozen foods are up “across the board with the exception of ready meals”, says Richard Harrow, Chief Executive of the British Frozen Food Federation. But the Covid-19 pandemic does affect where frozen food can be stored, he warns. “One issue that may present some challenges is access to cold storage facilities. As the catering and hospitality sector remains closed, there is a lot of food taking up space in cold storage. We are already seeing a shortage… which may create some issues”, he says. https://ichef.bbci.co.uk/images/ic/480xn/p08g9z8w.jpg Romilla Arber, owner of Honesty Group. Restaurants, hotels and cafes The impact of the pandemic on the hospitality industry has been far reaching, and may have a long-term effect on how customers consume food, according to Romilla Arber who owns the Honesty Group (which has nine coffee shops, a bakery, farm shop, hotel, restaurant and cookery school). “The day lockdown was imposed was a truly shocking one for us. From a business that turned over approximately £180,000 a month we were facing a future with no revenue. She explains that embracing e-commerce has offered them an opportunity to boost revenue. Honesty is unlikely to be the only food service business looking at changing its emphasis towards food retail. Arber thinks the pandemic might result in shorter, localised supply chains, with fewer people involved. “The food chain broke down at the start of lockdown quite quickly, which is why we saw the supermarket shelves bare. There are just too many parts to the supply chain, it’s vulnerable at the best of times without a global pandemic. People are so used to having the choice of everything, which supermarkets provide, meaning the chain is almost endless.” https://ichef.bbci.co.uk/images/ic/480xn/p08g9z8w.jpg Romilla Arber, owner of Honesty Group. https://ichef.bbci.co.uk/images/ic/480xn/p08gcjm0.jpg Pearl Costello, Sustainable Food Cities Co-ordinator, Food Cardiff. Community food groups With many people unable to source food for themselves, local campaigning organisations and charities have been on the frontline, helping their communities. Pearl Costello, Sustainable Food Cities Co-ordinator at one such organisation, Food Cardiff, explains how Covid-19 could lead to an increase in those facing food insecurity. “Food Foundation research suggests that overall the UK level of food insecurity [people’s ability to access enough affordable food] has risen by 250 percent since before lockdown. But without data monitoring we have no way of knowing the exact increase, or the true extent of the problem, for households and families across Wales. We urgently need research and evidence through regular data-gathering and analysis of the scale, breadth and extent to which Covid-19 is detrimentally affecting people’s [food security].” https://ichef.bbci.co.uk/images/ic/480xn/p08gcjm0.jpg Pearl Costello, Sustainable Food Cities Co-ordinator, Food Cardiff."
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https://ichef.bbci.co.uk/images/ic/480xn/p085v5x9.jpg People diet for many reasons, including to lose weight, gain muscle or improve sporting performance. The requirements of these diets can be worlds apart, but there’s one thing they often share: ‘cheat days’. A cheat day is a scheduled break in a diet. The concept emerged around the same time as ‘clean eating’, and is based on the idea that a dieter can ‘cheat’ for one day a week as long as they eat to their diet plan for the remaining six days. Social media has increased awareness of these days off, notably among those dieting to gain muscle. Instagram heavy-weight and former wrestler Dwayne ‘the Rock’ Johnson is well known for his cheat day posts. Once a week, he appears to eat whatever he wants – usually a lot of it – and he is not alone. https://ichef.bbci.co.uk/images/ic/480xn/p0871ym7.png Instagram / @therock What is a cheat day? A study published in the International Journal of Eating Disorders analysed a sample of 600 Instagram images from 1.6 million tagged with #cheatmeal. More than half of these contained “very large quantities of calorie-dense food”, providing an insight into the types of meals considered a cheat. Hamburgers, chips, pizzas and ice cream were commonly featured. The study also found #cheatmeal is often featured alongside muscular bodies. Two main motivations for #cheatmeals are identified. First is the theory that cheat days boost your metabolism, causing you to burn more calories. When you restrict your calorie intake, your body eventually adapts and resets your metabolism to your new lower intake, but the argument goes that cheat days reduce or prevent this. Second is the theory that cheat days help you stick to your diet. Your levels of leptin (the hormone responsible for suppressing feelings of hunger) fall when you diet, and this can make it harder to resist eating. The theory goes that cheat days help keep your leptin levels up. Both these ideas suggest that cheat meals should be planned into a diet rather than being a spur-of-the-moment thing. https://ichef.bbci.co.uk/images/ic/480xn/p085qt39.jpg Scott Laidler, personal trainer. Will a cheat day boost your metabolism? So could cheat days be good for your metablism? “There is no rigorous scientific research to support this”, says nutritionist Fiona Hunter. “From a physiological perspective, the argument one needs a cheat day is faulty”, says personal trainer Scott Laidler. “Someone who is following a meal plan or getting in shape for the first time shouldn’t be scheduling in huge meals.” Big cheat meals may not be a big deal for the Rock, as he is an ex-wrestler who has built up a diet and exercise routine over decades and is already in the shape he wants to be in. But that does not mean they’re not a big deal for the rest of us. https://ichef.bbci.co.uk/images/ic/480xn/p085qt39.jpg Scott Laidler, personal trainer. https://ichef.bbci.co.uk/images/ic/480xn/p085qt7s.jpg Emma Randall, mindful eating consultant. Can a cheat day help you stick to your diet? A cheat meal can be more of a psychological tool than a physical one. “Put simply, it’s something to look forward to”, says Laidler. Can cheat days actually keep your levels of leptin up and therefore suppress your feelings of hunger? “Whether leptin has a role to play in controlling body weight is still a subject of debate among scientists, and the evidence that leptin actually increases after a cheat day is inconclusive”, says Hunter. Wanting a cheat day can also be a “reflection of a very restrictive and unenjoyable diet”, says Emma Randall, a mindful eating consultant. The more you restrict some foods, the more you’ll think about them. “Will-power is a bit like a phone battery; it tends to run out by the end of the day”, she says. Randall suggests a moderate weight-loss diet that doesn’t leave you craving cheat days is likely to be more beneficial for physical and mental health than a very restrictive diet with cheat days. https://ichef.bbci.co.uk/images/ic/480xn/p085qt7s.jpg Emma Randall, mindful eating consultant. https://ichef.bbci.co.uk/images/ic/480xn/p085qt8x.jpg Renee McGregor, sports and eating disorder dietitian. To cheat or to treat? Sports and eating disorder dietitian Renee McGregor says some cheat day enthusiasts undo the progress they have made by tucking into a cheat meal, while others feel anxious about their cheat meal and analyse it to “get it right”. But she adds that referring to any foods as a ‘cheat’ may cause anxiety, because of its negative connotations. One version of the ‘cheat day’ is the ‘treat day’, which sounds more positive, but it still alludes to some foods being good and others bad. “No one food is bad, it is how much and how often you eat it that counts”, says Randall. “Some foods are more nutritionally dense than others”, says McGregor, but food isn’t just good or bad, and needs to be “repackaged” to add other elements, such as enjoyment. https://ichef.bbci.co.uk/images/ic/480xn/p085qt8x.jpg Renee McGregor, sports and eating disorder dietitian. Should you try a cheat day? A review suggests the most effective strategy for long-term weight-loss and heart health is a healthy dietary pattern that’s compatible with what you like to eat and your lifestyle. It’s about finding what works for you. Hunter agrees: “When I’m asked, ‘What’s the best type of diet to help you lose weight’, my reply is always the same: ‘the one you can stick to’. Cheat days can have a psychological effect, and it can be positive or negative – for some people it can be easier to stick with a restricted diet if you have a cheat day to look forward.” Laidler has seen how different plans can work for different people. “There are two types of people when it comes to dieting”, he says, “those who need to let off steam in exchange for the discipline, and those who feel a sense of achievement from adhering to a plan”. He says letting off steam through a cheat day can work, as long as your cheat diet is sensible and doesn’t include lots of high-calorie or unhealthy foods, such as those high in saturated fat, salt or sugar. However, many people go over the top on their cheat days, which some suggest could increase the risk of eating disorders. So what if you’re trying to build muscle rather than lose weight? “You could argue cheat days are less likely to have a negative impact for body builders, because calories aren’t such an issue, but there is no evidence that they are suited to any type of diet”, says Hunter. | {
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"title": "Are diet ‘cheat days’ ever a good idea?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p085v5x9.jpg People diet for many reasons, including to lose weight, gain muscle or improve sporting performance. The requirements of these diets can be worlds apart, but there’s one thing they often share: ‘cheat days’. A cheat day is a scheduled break in a diet. The concept emerged around the same time as ‘clean eating’, and is based on the idea that a dieter can ‘cheat’ for one day a week as long as they eat to their diet plan for the remaining six days. Social media has increased awareness of these days off, notably among those dieting to gain muscle. Instagram heavy-weight and former wrestler Dwayne ‘the Rock’ Johnson is well known for his cheat day posts. Once a week, he appears to eat whatever he wants – usually a lot of it – and he is not alone. https://ichef.bbci.co.uk/images/ic/480xn/p0871ym7.png Instagram / @therock What is a cheat day? A study published in the International Journal of Eating Disorders analysed a sample of 600 Instagram images from 1.6 million tagged with #cheatmeal. More than half of these contained “very large quantities of calorie-dense food”, providing an insight into the types of meals considered a cheat. Hamburgers, chips, pizzas and ice cream were commonly featured. The study also found #cheatmeal is often featured alongside muscular bodies. Two main motivations for #cheatmeals are identified. First is the theory that cheat days boost your metabolism, causing you to burn more calories. When you restrict your calorie intake, your body eventually adapts and resets your metabolism to your new lower intake, but the argument goes that cheat days reduce or prevent this. Second is the theory that cheat days help you stick to your diet. Your levels of leptin (the hormone responsible for suppressing feelings of hunger) fall when you diet, and this can make it harder to resist eating. The theory goes that cheat days help keep your leptin levels up. Both these ideas suggest that cheat meals should be planned into a diet rather than being a spur-of-the-moment thing. https://ichef.bbci.co.uk/images/ic/480xn/p085qt39.jpg Scott Laidler, personal trainer. Will a cheat day boost your metabolism? So could cheat days be good for your metablism? “There is no rigorous scientific research to support this”, says nutritionist Fiona Hunter. “From a physiological perspective, the argument one needs a cheat day is faulty”, says personal trainer Scott Laidler. “Someone who is following a meal plan or getting in shape for the first time shouldn’t be scheduling in huge meals.” Big cheat meals may not be a big deal for the Rock, as he is an ex-wrestler who has built up a diet and exercise routine over decades and is already in the shape he wants to be in. But that does not mean they’re not a big deal for the rest of us. https://ichef.bbci.co.uk/images/ic/480xn/p085qt39.jpg Scott Laidler, personal trainer. https://ichef.bbci.co.uk/images/ic/480xn/p085qt7s.jpg Emma Randall, mindful eating consultant. Can a cheat day help you stick to your diet? A cheat meal can be more of a psychological tool than a physical one. “Put simply, it’s something to look forward to”, says Laidler. Can cheat days actually keep your levels of leptin up and therefore suppress your feelings of hunger? “Whether leptin has a role to play in controlling body weight is still a subject of debate among scientists, and the evidence that leptin actually increases after a cheat day is inconclusive”, says Hunter. Wanting a cheat day can also be a “reflection of a very restrictive and unenjoyable diet”, says Emma Randall, a mindful eating consultant. The more you restrict some foods, the more you’ll think about them. “Will-power is a bit like a phone battery; it tends to run out by the end of the day”, she says. Randall suggests a moderate weight-loss diet that doesn’t leave you craving cheat days is likely to be more beneficial for physical and mental health than a very restrictive diet with cheat days. https://ichef.bbci.co.uk/images/ic/480xn/p085qt7s.jpg Emma Randall, mindful eating consultant. https://ichef.bbci.co.uk/images/ic/480xn/p085qt8x.jpg Renee McGregor, sports and eating disorder dietitian. To cheat or to treat? Sports and eating disorder dietitian Renee McGregor says some cheat day enthusiasts undo the progress they have made by tucking into a cheat meal, while others feel anxious about their cheat meal and analyse it to “get it right”. But she adds that referring to any foods as a ‘cheat’ may cause anxiety, because of its negative connotations. One version of the ‘cheat day’ is the ‘treat day’, which sounds more positive, but it still alludes to some foods being good and others bad. “No one food is bad, it is how much and how often you eat it that counts”, says Randall. “Some foods are more nutritionally dense than others”, says McGregor, but food isn’t just good or bad, and needs to be “repackaged” to add other elements, such as enjoyment. https://ichef.bbci.co.uk/images/ic/480xn/p085qt8x.jpg Renee McGregor, sports and eating disorder dietitian. Should you try a cheat day? A review suggests the most effective strategy for long-term weight-loss and heart health is a healthy dietary pattern that’s compatible with what you like to eat and your lifestyle. It’s about finding what works for you. Hunter agrees: “When I’m asked, ‘What’s the best type of diet to help you lose weight’, my reply is always the same: ‘the one you can stick to’. Cheat days can have a psychological effect, and it can be positive or negative – for some people it can be easier to stick with a restricted diet if you have a cheat day to look forward.” Laidler has seen how different plans can work for different people. “There are two types of people when it comes to dieting”, he says, “those who need to let off steam in exchange for the discipline, and those who feel a sense of achievement from adhering to a plan”. He says letting off steam through a cheat day can work, as long as your cheat diet is sensible and doesn’t include lots of high-calorie or unhealthy foods, such as those high in saturated fat, salt or sugar. However, many people go over the top on their cheat days, which some suggest could increase the risk of eating disorders. So what if you’re trying to build muscle rather than lose weight? “You could argue cheat days are less likely to have a negative impact for body builders, because calories aren’t such an issue, but there is no evidence that they are suited to any type of diet”, says Hunter."
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https://ichef.bbci.co.uk/images/ic/480xn/p08c7gqc.jpg The famous Egg McMuffin (US-style with Canadian bacon slice). BBC Food statistics indicate the nation is searching for recipes online more than ever. And one mission people have taken on with relish is to recreate dishes from their favourite, temporarily closed, restaurant chains and proudly showcase them on social media. This has been made easier by a few fast food joints sharing recipes for some of their most coveted meals. Outlets including McDonald’s, Greggs and even Ikea have been posting previously secret(ish) recipes. Still no word on those ‘secret spices’ from KFC though… We’re showcasing some of our favourite attempts and finding out people’s tips for taking things to the next level. Sausage and Egg McMuffin McDonald’s got fans excited when it shared the recipe for its breakfast staple, the Sausage and Egg McMuffin. Now you can make it at home, without the 11am cut off – even though some McDonald’s outlets are reopening. You might have already worked out the ingredients: an egg, sausage meat, a slice of American cheese and you guessed it, an English muffin. On our completely made up ‘makeability’ scale, this gets a solid nine out of ten. If you don’t have all the ingredients, simply swap some out. Helen Orr Keery didn’t have English muffins, so went for a bap for the one she posted on Facebook. But if you don’t have eggs, you’re probably not making this. Season the sausage meat with salt and pepper, then shape it into a ball, flatten it into a patty shape and grill for several minutes on each side, until cooked. To achieve a perfectly round egg shape, use an egg pan or crack into an oiled round metal cookie cutter and fry until cooked. Layer everything up in your muffin. Take your breakfast up a level by making your own hash browns. https://ichef.bbci.co.uk/images/ic/480xn/p08c9h5t.jpg Swedish meatballs The Swedish meatball recipe was released in the most Ikea way possible. The image shared on Twitter looks incredibly like the furniture assembly instructions you get with a purchase. All that’s missing is an allen key and we’re half expecting to have some screws left over at the end. Swedish meatballs are a simple combination of pork and beef mince, breadcrumbs, onion, garlic and milk (though when sold at Ikea stores they contain unsweetened rusk flour, and that’s not the most accessible ingredient). You’ll find a Swedish meatball recipe on BBC Food too. Level up your meatballs and cream sauce with delectable swede mash (pun totally intended). Greggs’ pasties Bakery chain Greggs has been showcasing mini cooking demos on its Instagram, including one of its famed Sausage, Bean and Cheese Melt, which you can see here. Level up: Our own Matt Tebbutt made a sausage, bean and cheese pasty on a recent episode of Saturday Kitchen, with a cheese dipping sauce. Which you could argue is what’s missing from the original. Don’t like beans and sausage together? Try a cheese and onion pasty. Pizza Express gets candid about dough Pizza dough has been among the most popular recipes on BBC Food in the last few weeks, so it’s no surprise the release of Pizza Express’ recipes, including the dough balls, has been popular on Twitter. Many fans have been showcasing their efforts on social media. We adore Liv’s wild garlic version of the restaurant’s recipe, which she also shared on Twitter. If you’re making straight-up pizza, we have tonnes of recipes for you, including a winning no yeast pizza. Dough balls are literally golf-ball-sized balls of pizza dough baked at a high temperature. Dip them in garlic butter (made by mixing crushed garlic with softened salted butter). It really is that easy. Fried chicken KFC isn’t on the list of outlets publishing recipes (as of 7th May 2020), and perhaps that’s down to its famously secret spices… or because it has already re-opened select stores. This hasn’t stopped fans recreating their favourite crispy fried chicken at home though. On the social media platform TikTok, the #KFCchallenge has had over 30 million views (again as of 7th May 2020). Nadiya Hussain has been frying up a ‘ginger-lickin’ chicken storm. If you’re not into deep-frying, oven-fried chicken is just as delicious! Serve it with crunchy coleslaw and corn on the cob. https://ichef.bbci.co.uk/images/ic/480xn/p08bzl7b.jpg Nando’s chicken We’ve seen Nando’s-style chicken recipes on social media, ranging from those requiring chef-level skills to pouring shop-bought peri-peri sauce over cooked chicken (not to be sniffed at!). If you want something in between these two, Tom Kerridge’s peri-peri chicken with dirty rice and coleslaw will serve you well. May from London knocks it out of the park with her Nando’s-style dinner on Twitter. Wagamama’s katsu curry Not only are we obsessed with executive chef Steve Mangleshot’s energy levels in the first ‘wok from home’ video posted on Wagamama’s Instagram feed (he really loves that katsu curry), but also with how simple the recipe is (a seven out of ten on the makeability scale, for sure). Using some store-cupboard staples, Steve shows us how to make one of the restaurant’s most popular meals at home. In these times of change, you need to be creative with what you have. That’s why we’re in love with Lucy Watson’s katsu curry using chicken nuggets, which she posted on Facebook. You can even make a katsu curry with an oat crumb if you don’t have breadcrumbs or flour, or a vegan version with tofu. https://ichef.bbci.co.uk/images/ic/480xn/p08bzpqg.jpg We’re in awe of the nation’s kitchen creativity during lockdown. If you make anything from or inspired by BBC Food, share it with us on Twitter, Facebook or Instagram. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08c7gqc.jpg The famous Egg McMuffin (US-style with Canadian bacon slice). BBC Food statistics indicate the nation is searching for recipes online more than ever. And one mission people have taken on with relish is to recreate dishes from their favourite, temporarily closed, restaurant chains and proudly showcase them on social media. This has been made easier by a few fast food joints sharing recipes for some of their most coveted meals. Outlets including McDonald’s, Greggs and even Ikea have been posting previously secret(ish) recipes. Still no word on those ‘secret spices’ from KFC though… We’re showcasing some of our favourite attempts and finding out people’s tips for taking things to the next level. Sausage and Egg McMuffin McDonald’s got fans excited when it shared the recipe for its breakfast staple, the Sausage and Egg McMuffin. Now you can make it at home, without the 11am cut off – even though some McDonald’s outlets are reopening. You might have already worked out the ingredients: an egg, sausage meat, a slice of American cheese and you guessed it, an English muffin. On our completely made up ‘makeability’ scale, this gets a solid nine out of ten. If you don’t have all the ingredients, simply swap some out. Helen Orr Keery didn’t have English muffins, so went for a bap for the one she posted on Facebook. But if you don’t have eggs, you’re probably not making this. Season the sausage meat with salt and pepper, then shape it into a ball, flatten it into a patty shape and grill for several minutes on each side, until cooked. To achieve a perfectly round egg shape, use an egg pan or crack into an oiled round metal cookie cutter and fry until cooked. Layer everything up in your muffin. Take your breakfast up a level by making your own hash browns. https://ichef.bbci.co.uk/images/ic/480xn/p08c9h5t.jpg Swedish meatballs The Swedish meatball recipe was released in the most Ikea way possible. The image shared on Twitter looks incredibly like the furniture assembly instructions you get with a purchase. All that’s missing is an allen key and we’re half expecting to have some screws left over at the end. Swedish meatballs are a simple combination of pork and beef mince, breadcrumbs, onion, garlic and milk (though when sold at Ikea stores they contain unsweetened rusk flour, and that’s not the most accessible ingredient). You’ll find a Swedish meatball recipe on BBC Food too. Level up your meatballs and cream sauce with delectable swede mash (pun totally intended). Greggs’ pasties Bakery chain Greggs has been showcasing mini cooking demos on its Instagram, including one of its famed Sausage, Bean and Cheese Melt, which you can see here. Level up: Our own Matt Tebbutt made a sausage, bean and cheese pasty on a recent episode of Saturday Kitchen, with a cheese dipping sauce. Which you could argue is what’s missing from the original. Don’t like beans and sausage together? Try a cheese and onion pasty. Pizza Express gets candid about dough Pizza dough has been among the most popular recipes on BBC Food in the last few weeks, so it’s no surprise the release of Pizza Express’ recipes, including the dough balls, has been popular on Twitter. Many fans have been showcasing their efforts on social media. We adore Liv’s wild garlic version of the restaurant’s recipe, which she also shared on Twitter. If you’re making straight-up pizza, we have tonnes of recipes for you, including a winning no yeast pizza. Dough balls are literally golf-ball-sized balls of pizza dough baked at a high temperature. Dip them in garlic butter (made by mixing crushed garlic with softened salted butter). It really is that easy. Fried chicken KFC isn’t on the list of outlets publishing recipes (as of 7th May 2020), and perhaps that’s down to its famously secret spices… or because it has already re-opened select stores. This hasn’t stopped fans recreating their favourite crispy fried chicken at home though. On the social media platform TikTok, the #KFCchallenge has had over 30 million views (again as of 7th May 2020). Nadiya Hussain has been frying up a ‘ginger-lickin’ chicken storm. If you’re not into deep-frying, oven-fried chicken is just as delicious! Serve it with crunchy coleslaw and corn on the cob. https://ichef.bbci.co.uk/images/ic/480xn/p08bzl7b.jpg Nando’s chicken We’ve seen Nando’s-style chicken recipes on social media, ranging from those requiring chef-level skills to pouring shop-bought peri-peri sauce over cooked chicken (not to be sniffed at!). If you want something in between these two, Tom Kerridge’s peri-peri chicken with dirty rice and coleslaw will serve you well. May from London knocks it out of the park with her Nando’s-style dinner on Twitter. Wagamama’s katsu curry Not only are we obsessed with executive chef Steve Mangleshot’s energy levels in the first ‘wok from home’ video posted on Wagamama’s Instagram feed (he really loves that katsu curry), but also with how simple the recipe is (a seven out of ten on the makeability scale, for sure). Using some store-cupboard staples, Steve shows us how to make one of the restaurant’s most popular meals at home. In these times of change, you need to be creative with what you have. That’s why we’re in love with Lucy Watson’s katsu curry using chicken nuggets, which she posted on Facebook. You can even make a katsu curry with an oat crumb if you don’t have breadcrumbs or flour, or a vegan version with tofu. https://ichef.bbci.co.uk/images/ic/480xn/p08bzpqg.jpg We’re in awe of the nation’s kitchen creativity during lockdown. If you make anything from or inspired by BBC Food, share it with us on Twitter, Facebook or Instagram."
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https://ichef.bbci.co.uk/images/ic/480xn/p087w26m.jpg Rice, pasta, noodles and wraps are top of my store-cupboard staples. But recently, like lots of people, I’ve not been able to find them in the supermarket. Trying to suppress a rising panic (okay, there was a brief wobble), I sought out alternatives to keep my meals cheap, quick to make and filling. Of course, everyone has their own shopping challenges. What I can buy in my local shop might be different from what you can find in yours. Even if you visited exactly the same store as I do, you might find different items on any given day. But I’ve tried lots of alternatives to my favourite carbs, so hopefully there are some ingredients here you’ve been able to find too. If you’re stuck for ideas on how to cook ingredients that I don’t mention here, get in touch on BBC Food social platforms and we’ll do our best to find recipes for you. Twitter, Facebook and Instagram. ‘Risotto’ made with pearl barley I’ve only ever cooked pearl barley in a soup, so this was a personal challenge! Pearl barley is barley with the bran removed. I’ve found you can replace arborio rice with it in pretty much any risotto, though it’s slightly chewier and you need to add 10 minutes to the cooking time. You don’t need to ladle in the stock slowly like you do with risotto either, just put all the liquid in with the pearl barley and top it up if needed, as isn’t nearly as starchy as risotto rice. It’s also a great pasta replacement in salads or soups such as minestrone. If you don’t fancy pearl barley, orzo risotto works well too. No rice is just as nice! I’m learning that just because I don’t have rice doesn’t mean I have to stop eating curries, chilli con carnes and the like. A little recipe adjustment to add other cheap, filling ingredients is all that’s needed. Enter beans, peas and lentils. I add yellow split peas to my curry (but red lentils would work just as well), then I blend it so it’s nice and thick. It fills me up and thankfully I remain that way until bedtime. Three tablespoons of beans, peas or lentils count towards your five-a-day too (though eating more doesn’t count as another portion) – and they’re full of fibre. Potatoes are another great filler, just chop them up fairly small and cook them in your favourite curry. Here are some ideas for curries bulked out with lentils, beans or potatoes. If you want something to replace rice as a side dish, try some of the more unusual grains, such as giant couscous or wild rice. A trusty potato is a good option too – here’s a recipe for really easy Bombay potatoes. Some curry and chilli recipes suggest cauliflower ‘rice’, which is blitzed cauliflower steamed and served as a low-calorie and low-carb alternative to rice. It’s not my cup of tea, but that doesn’t mean it won’t be yours! Taco tortillas made with semolina I often make wraps and other flatbreads with white flour, but I’ve found it hard to find (and I’ve not been able to buy ready-made wraps). Luckily, I’ve discovered a suitable replacement for regular flour in semolina. The coarse-milled flour of durum wheat, semolina is often found in the international food aisle rather than the baking aisle (which may be why it’s still in stock). It’s a similar yellowy colour to masa harina, the cornflour usually used for corn tortillas (which I can’t find either). I swapped it into this corn tortilla recipe and it worked perfectly. Just add the water slowly until the dough comes together. https://ichef.bbci.co.uk/images/ic/480xn/p087w2jy.jpg Taco shells made with semolina and water Noodles Noodles are a great, long-life store-cupboard staple, so it’s no surprise they have been tricky to find. While I haven’t been able to get hold of egg noodles, I find myself with packets of the instant stuff. I don’t use the flavour sachet, but instead cook the noodles in a stock I have in the freezer, adding soy sauce, broccoli and spinach. There aren’t too many alternatives for noodles, but there are hundreds of varieties, so you might be lucky enough to find new types to try. Pancakes without eggs or flour Many of us could use a bit of normality right now, and some mood-lifting pancakes could be the answer. “I’ve got no flour or eggs!”, I hear you cry. Not to worry. If you have oats, baking powder, bananas and any kind of milk (or even yoghurt mixed with water), plus a blender, you can have pancakes! Here’s a recipe for no-flour and no-egg pancakes – don’t worry if you don’t have the nuts or fruit, just use what you have to sprinkle on top. Falling back in love with potatoes It’s nice to rely on an old friend in times of change, and you can do SO much with a potato. Boil ’em, mash ’em, stick ’em in a stew (name that film) – need I go on? This potato hash and egg traybake is one of my favourites. I wolfed it down after my daily exercise. Potatoes aren’t pasta (stating the obvious here), but you can use a similar, if not the same, sauce to make a familiar-tasting dish. If you like tomato pasta, patatas bravas are for you – or if you’re feeling adventurous, these Pakistani potatoes are a BBC Food staff fave. And your family will be queuing up for seconds of these cottage pie jacket potatoes. Distance makes the heart grow fonder I’ve learned that perhaps I rely a little too heavily on a few ingredients. While I still miss my favourites carbs, I will certainly be keeping a number of these new additions in my shopping basket, even when the staples are back on the shelves! | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p087w26m.jpg Rice, pasta, noodles and wraps are top of my store-cupboard staples. But recently, like lots of people, I’ve not been able to find them in the supermarket. Trying to suppress a rising panic (okay, there was a brief wobble), I sought out alternatives to keep my meals cheap, quick to make and filling. Of course, everyone has their own shopping challenges. What I can buy in my local shop might be different from what you can find in yours. Even if you visited exactly the same store as I do, you might find different items on any given day. But I’ve tried lots of alternatives to my favourite carbs, so hopefully there are some ingredients here you’ve been able to find too. If you’re stuck for ideas on how to cook ingredients that I don’t mention here, get in touch on BBC Food social platforms and we’ll do our best to find recipes for you. Twitter, Facebook and Instagram. ‘Risotto’ made with pearl barley I’ve only ever cooked pearl barley in a soup, so this was a personal challenge! Pearl barley is barley with the bran removed. I’ve found you can replace arborio rice with it in pretty much any risotto, though it’s slightly chewier and you need to add 10 minutes to the cooking time. You don’t need to ladle in the stock slowly like you do with risotto either, just put all the liquid in with the pearl barley and top it up if needed, as isn’t nearly as starchy as risotto rice. It’s also a great pasta replacement in salads or soups such as minestrone. If you don’t fancy pearl barley, orzo risotto works well too. No rice is just as nice! I’m learning that just because I don’t have rice doesn’t mean I have to stop eating curries, chilli con carnes and the like. A little recipe adjustment to add other cheap, filling ingredients is all that’s needed. Enter beans, peas and lentils. I add yellow split peas to my curry (but red lentils would work just as well), then I blend it so it’s nice and thick. It fills me up and thankfully I remain that way until bedtime. Three tablespoons of beans, peas or lentils count towards your five-a-day too (though eating more doesn’t count as another portion) – and they’re full of fibre. Potatoes are another great filler, just chop them up fairly small and cook them in your favourite curry. Here are some ideas for curries bulked out with lentils, beans or potatoes. If you want something to replace rice as a side dish, try some of the more unusual grains, such as giant couscous or wild rice. A trusty potato is a good option too – here’s a recipe for really easy Bombay potatoes. Some curry and chilli recipes suggest cauliflower ‘rice’, which is blitzed cauliflower steamed and served as a low-calorie and low-carb alternative to rice. It’s not my cup of tea, but that doesn’t mean it won’t be yours! Taco tortillas made with semolina I often make wraps and other flatbreads with white flour, but I’ve found it hard to find (and I’ve not been able to buy ready-made wraps). Luckily, I’ve discovered a suitable replacement for regular flour in semolina. The coarse-milled flour of durum wheat, semolina is often found in the international food aisle rather than the baking aisle (which may be why it’s still in stock). It’s a similar yellowy colour to masa harina, the cornflour usually used for corn tortillas (which I can’t find either). I swapped it into this corn tortilla recipe and it worked perfectly. Just add the water slowly until the dough comes together. https://ichef.bbci.co.uk/images/ic/480xn/p087w2jy.jpg Taco shells made with semolina and water Noodles Noodles are a great, long-life store-cupboard staple, so it’s no surprise they have been tricky to find. While I haven’t been able to get hold of egg noodles, I find myself with packets of the instant stuff. I don’t use the flavour sachet, but instead cook the noodles in a stock I have in the freezer, adding soy sauce, broccoli and spinach. There aren’t too many alternatives for noodles, but there are hundreds of varieties, so you might be lucky enough to find new types to try. Pancakes without eggs or flour Many of us could use a bit of normality right now, and some mood-lifting pancakes could be the answer. “I’ve got no flour or eggs!”, I hear you cry. Not to worry. If you have oats, baking powder, bananas and any kind of milk (or even yoghurt mixed with water), plus a blender, you can have pancakes! Here’s a recipe for no-flour and no-egg pancakes – don’t worry if you don’t have the nuts or fruit, just use what you have to sprinkle on top. Falling back in love with potatoes It’s nice to rely on an old friend in times of change, and you can do SO much with a potato. Boil ’em, mash ’em, stick ’em in a stew (name that film) – need I go on? This potato hash and egg traybake is one of my favourites. I wolfed it down after my daily exercise. Potatoes aren’t pasta (stating the obvious here), but you can use a similar, if not the same, sauce to make a familiar-tasting dish. If you like tomato pasta, patatas bravas are for you – or if you’re feeling adventurous, these Pakistani potatoes are a BBC Food staff fave. And your family will be queuing up for seconds of these cottage pie jacket potatoes. Distance makes the heart grow fonder I’ve learned that perhaps I rely a little too heavily on a few ingredients. While I still miss my favourites carbs, I will certainly be keeping a number of these new additions in my shopping basket, even when the staples are back on the shelves!"
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} | 8c835d22361e2432f0f3d57d74f85b455fb748a4abda890ce84d982c2f5936eb | Favourite cooking tips from Daily Kitchen Live
https://ichef.bbci.co.uk/images/ic/480xn/p089gx6x.jpg Over the last two weeks we’ve seen the Saturday Kitchen Live studio get a lot more action than usual. That’s because, in light of the Covid-19 pandemic and its impact on the food we’ve been able to cook, the weekend TV team decided to make a daily show focusing on simple meals using easy-to-source ingredients. At the helm have been Saturday Kitchen’s Matt Tebbutt and Bootstrap Cook Jack Monroe. On Facebook and Twitter, we asked you if you had any questions for them, and you certainly did. Now here’s the advice Matt has responded with, along with some of our favourite tips from the show… When the meat, fish or cheese in your fridge is different from usual... https://ichef.bbci.co.uk/images/ic/480xn/p08bczwk.jpg Shivi Ramoutar batch-cooks mince for the freezer, and then turns it into these delicious tacos. “What can you do with chicken/mince/meatballs that doesn’t require chopped tomatoes?” Matt’s advice: “I would use a tin of coconut milk and then add any sort of curry paste. A good one is green curry paste, as you can make a Thai sauce and all you have to do is chuck in a load of chopped spring onions, spinach or any other greens you can get your hands on!” “What’s a substitute for bacon?” Matt’s advice: “Smoked sausages! They’ll give a similar taste. Or, of course, you could try and get gammon.” “What should I do with frozen mackerel fillets?” Matt’s advice: “The obvious thing would be rillettes, which is like a paté. So, you take your mackerel and mix it with a bit of salted butter, a squeeze of lemon and finely grated lemon zest. Then, if you can, add some herbs – if have any dill, parsley or tarragon those would work well. Then mix through about a spoonful of cream cheese, or a little bit of crème fraiche. And there you’ve got your mackerel rillettes.” “Can you use cottage cheese in a pasta sauce?” Matt’s advice: “Yeah, you could. You need to use it in the same way you would ricotta.” Daily Kitchen Live’s top fresh food tips: Make the most of your freezer. Why not batch-cook mince all at once, then freeze it in portion sizes, so it’s less likely to go unused and you can just take it out of the freezer when you need it? Want inspiration? Shivi Ramoutar makes these great tacos using batch-cooked mince on the show.If you’re struggling to get hold of fresh fish, tinned or frozen fish is usually easy to come by. Tinned fish is brilliantly cheap and versatile, as Matt shows us with his potato bread with salmon and tuna and green bean salad.Tinned meat is handy standby ingredient. Jack uses corned beef in place of mince in her chilli con carne.Finally, use your leftovers! Matt turns Sunday roast leftovers into a lamb and rice broth. Make the most of your freezer. Why not batch-cook mince all at once, then freeze it in portion sizes, so it’s less likely to go unused and you can just take it out of the freezer when you need it? Want inspiration? Shivi Ramoutar makes these great tacos using batch-cooked mince on the show. Make the most of your freezer. Why not batch-cook mince all at once, then freeze it in portion sizes, so it’s less likely to go unused and you can just take it out of the freezer when you need it? Want inspiration? Shivi Ramoutar makes these great tacos using batch-cooked mince on the show. If you’re struggling to get hold of fresh fish, tinned or frozen fish is usually easy to come by. Tinned fish is brilliantly cheap and versatile, as Matt shows us with his potato bread with salmon and tuna and green bean salad. If you’re struggling to get hold of fresh fish, tinned or frozen fish is usually easy to come by. Tinned fish is brilliantly cheap and versatile, as Matt shows us with his potato bread with salmon and tuna and green bean salad. Tinned meat is handy standby ingredient. Jack uses corned beef in place of mince in her chilli con carne. Tinned meat is handy standby ingredient. Jack uses corned beef in place of mince in her chilli con carne. Finally, use your leftovers! Matt turns Sunday roast leftovers into a lamb and rice broth. Finally, use your leftovers! Matt turns Sunday roast leftovers into a lamb and rice broth. When the store cupboard is almost bare... Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p08bd23h.jpg Shivi Ramoutar’s coconut curry sauce can be made ahead and frozen – then add your favourite ingredients when you reheat it. “What can you make with bulgur wheat other than tabbouleh?” Matt’s advice: “Try toasting it and then sprinkling it through salads – it will give it a bit of crunch. In fact, whatever way you cook bulgur, it’s preferable to toast it first to get a nutty taste. To do this, dry-fry it to make it a little charred and smoky, then cook it in a bit of water or stock.” “What to use instead of wine?” Matt’s advice: “This week, Jack Monroe – who is king of tin-can cooking – showed us how to substitute wine in dishes. Instead she uses black tea, which gives a similar taste. So she has a recipe that makes a sauce using a cup of tomato sauce and a cup of black tea. That, slowly cooked, will give you an Italian-style taste.” “What can you do with marrowfat peas that isn’t just mushy peas?” Matt’s advice: “If you’ve got flour and a couple of eggs, I’d make fritters. Drain the peas until they’re pretty dry and then mix them with a dried herb or a bit of spice to give a lift and kick. Mix in an egg or two and add flour to bring it all together, then make little fritters with them in the same way we do with sweetcorn. You could also make a risotto-style dish with the marrowfat peas and long-grain rice: fry the rice and peas and then add the stock gradually.” Jack makes versatile fritters on the show. What vegan dishes can you make without rice or pasta?” Matt’s advice: “Pulses like chickpeas, lentils and cannellini beans are great. I’d be slow cooking any of these with tomatoes and then I’d finish it with chopped nuts that you might have left over from Christmas. Then if you can get a jar of vegan pesto and stir in a spoonful of that, it’ll really add to the taste. You could make your own pesto of course, but just leave out the cheese.” ”What would you do with this selection: tins of tuna, tomatoes, potatoes and mixed beans, plus dried pasta?” Matt’s advice: “I would cook the pasta and then let it go cold. Make the tinned tomatoes tastier by reducing them in a saucepan by about half and adding what herbs and spices you have to hand. Mix in the tuna and stir it all together with the pasta. Then stick it in a frying pan and fry it so it ends up being like a pasta bake as it all sticks together. Turn it over, cook it through, and then you can slice it up. With the tinned potatoes I’d make a potato salad either with sour cream or mayonnaise, or you could just add a little olive oil and garlic. I use tinned mixed beans all the time and they make excellent patties! Just blitz them up in a food processor, add some spices, then fry them up.” Daily Kitchen Live’s top store-cupboard tips: Having a few tins of lentils on standby means you’ll always have a healthy, nutritious – and cheap – meal at the ready. Jack Monroe’s dal makhani packs a taste-punch, but with no overnight soaking of lentils is surprisingly quick to prepare.Jack turns tinned carrots into these carrot cake overnight oats. She also says you can use butter beans (or lots of other tinned beans) instead of chickpeas in her beetroot hummus.Use your store-cupboard ingredients to make batches of sauces and then freeze, so they’re at the ready when you need them. This coconut curry sauce from Shivi Ramoutar will go down a treat!For an inexpensive thickener for curries or stews, try adding torn up pieces of bread to the sauce as it cooks. Jack uses this technique for her spinach and chickpeas with bread.For a sweet treat, if you have any kind of tinned fruit and chocolate in the house, you can make a twist on Jack’s white chocolate and peach cake. For instance, try dark chocolate with tinned cherries or pears. Having a few tins of lentils on standby means you’ll always have a healthy, nutritious – and cheap – meal at the ready. Jack Monroe’s dal makhani packs a taste-punch, but with no overnight soaking of lentils is surprisingly quick to prepare. Having a few tins of lentils on standby means you’ll always have a healthy, nutritious – and cheap – meal at the ready. Jack Monroe’s dal makhani packs a taste-punch, but with no overnight soaking of lentils is surprisingly quick to prepare. Jack turns tinned carrots into these carrot cake overnight oats. She also says you can use butter beans (or lots of other tinned beans) instead of chickpeas in her beetroot hummus. Jack turns tinned carrots into these carrot cake overnight oats. She also says you can use butter beans (or lots of other tinned beans) instead of chickpeas in her beetroot hummus. Use your store-cupboard ingredients to make batches of sauces and then freeze, so they’re at the ready when you need them. This coconut curry sauce from Shivi Ramoutar will go down a treat! Use your store-cupboard ingredients to make batches of sauces and then freeze, so they’re at the ready when you need them. This coconut curry sauce from Shivi Ramoutar will go down a treat! For an inexpensive thickener for curries or stews, try adding torn up pieces of bread to the sauce as it cooks. Jack uses this technique for her spinach and chickpeas with bread. For an inexpensive thickener for curries or stews, try adding torn up pieces of bread to the sauce as it cooks. Jack uses this technique for her spinach and chickpeas with bread. For a sweet treat, if you have any kind of tinned fruit and chocolate in the house, you can make a twist on Jack’s white chocolate and peach cake. For instance, try dark chocolate with tinned cherries or pears. For a sweet treat, if you have any kind of tinned fruit and chocolate in the house, you can make a twist on Jack’s white chocolate and peach cake. For instance, try dark chocolate with tinned cherries or pears. How to cook with different types of flour Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p08bd2k0.jpg No-yeast calzone pizza made on Daily Kitchen Live. “How do you use coconut flour, can you substitute it for normal flour?” Matt’s advice: “Hmm, no I’m afraid not. I talked to Jack about it the other day and she said it’s actually pretty difficult to work with as it behaves quite peculiarly, so you’ll really need to use recipes that specify coconut flour.” What can I use as a substitute for flour? Matt’s advice: “Ground almonds are good, but you’ll need to use a pinch of baking powder with them. Alternatively, if you have a spice grinder, you could blitz up some porridge oats, but again you’ll need a pinch of baking powder.” “Can you make pizza using wholemeal very strong bread flour? Matt’s advice: “Yes. And if you do end up finding some lighter flour over the next few weeks, you can still use the wholemeal bread flour but mix it 50/50 with the plain flour. The reason being wholemeal flour is very dense! If you don’t have any yeast, I would make it more like a flatbread – which you could then top with ingredients like a pizza. To make the flatbreads you mix yoghurt with the flour and a pinch of baking powder.” ”Can you make a good pizza dough if you’ve only got self-raising flour?” Matt’s advice: “Yeah, why not? Bear in mind it’s not going to be the sort of pizza you know and love, but you’ll get a dough out of it – it’ll just puff up a bit more than normal. Again, you could make a flatbread out of it, using the yoghurt method I mention above. That works a treat, it’s just nice and light!" Daily Kitchen Live’s top flour tips There are versatile alternatives to regular flour out there. Gram flour, which is made with chickpeas, makes a great base in this frying pan pizza. You can also make yeast-free dough for pizza, as in the calzone made on the show.Add mashed potato to pastry to reduce the amount of flour and butter needed, as in this simple pie There are versatile alternatives to regular flour out there. Gram flour, which is made with chickpeas, makes a great base in this frying pan pizza. You can also make yeast-free dough for pizza, as in the calzone made on the show. There are versatile alternatives to regular flour out there. Gram flour, which is made with chickpeas, makes a great base in this frying pan pizza. You can also make yeast-free dough for pizza, as in the calzone made on the show. Add mashed potato to pastry to reduce the amount of flour and butter needed, as in this simple pie Add mashed potato to pastry to reduce the amount of flour and butter needed, as in this simple pie | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p089gx6x.jpg Over the last two weeks we’ve seen the Saturday Kitchen Live studio get a lot more action than usual. That’s because, in light of the Covid-19 pandemic and its impact on the food we’ve been able to cook, the weekend TV team decided to make a daily show focusing on simple meals using easy-to-source ingredients. At the helm have been Saturday Kitchen’s Matt Tebbutt and Bootstrap Cook Jack Monroe. On Facebook and Twitter, we asked you if you had any questions for them, and you certainly did. Now here’s the advice Matt has responded with, along with some of our favourite tips from the show… When the meat, fish or cheese in your fridge is different from usual... https://ichef.bbci.co.uk/images/ic/480xn/p08bczwk.jpg Shivi Ramoutar batch-cooks mince for the freezer, and then turns it into these delicious tacos. “What can you do with chicken/mince/meatballs that doesn’t require chopped tomatoes?” Matt’s advice: “I would use a tin of coconut milk and then add any sort of curry paste. A good one is green curry paste, as you can make a Thai sauce and all you have to do is chuck in a load of chopped spring onions, spinach or any other greens you can get your hands on!” “What’s a substitute for bacon?” Matt’s advice: “Smoked sausages! They’ll give a similar taste. Or, of course, you could try and get gammon.” “What should I do with frozen mackerel fillets?” Matt’s advice: “The obvious thing would be rillettes, which is like a paté. So, you take your mackerel and mix it with a bit of salted butter, a squeeze of lemon and finely grated lemon zest. Then, if you can, add some herbs – if have any dill, parsley or tarragon those would work well. Then mix through about a spoonful of cream cheese, or a little bit of crème fraiche. And there you’ve got your mackerel rillettes.” “Can you use cottage cheese in a pasta sauce?” Matt’s advice: “Yeah, you could. You need to use it in the same way you would ricotta.” Daily Kitchen Live’s top fresh food tips: Make the most of your freezer. Why not batch-cook mince all at once, then freeze it in portion sizes, so it’s less likely to go unused and you can just take it out of the freezer when you need it? Want inspiration? Shivi Ramoutar makes these great tacos using batch-cooked mince on the show.If you’re struggling to get hold of fresh fish, tinned or frozen fish is usually easy to come by. Tinned fish is brilliantly cheap and versatile, as Matt shows us with his potato bread with salmon and tuna and green bean salad.Tinned meat is handy standby ingredient. Jack uses corned beef in place of mince in her chilli con carne.Finally, use your leftovers! Matt turns Sunday roast leftovers into a lamb and rice broth. Make the most of your freezer. Why not batch-cook mince all at once, then freeze it in portion sizes, so it’s less likely to go unused and you can just take it out of the freezer when you need it? Want inspiration? Shivi Ramoutar makes these great tacos using batch-cooked mince on the show. Make the most of your freezer. Why not batch-cook mince all at once, then freeze it in portion sizes, so it’s less likely to go unused and you can just take it out of the freezer when you need it? Want inspiration? Shivi Ramoutar makes these great tacos using batch-cooked mince on the show. If you’re struggling to get hold of fresh fish, tinned or frozen fish is usually easy to come by. Tinned fish is brilliantly cheap and versatile, as Matt shows us with his potato bread with salmon and tuna and green bean salad. If you’re struggling to get hold of fresh fish, tinned or frozen fish is usually easy to come by. Tinned fish is brilliantly cheap and versatile, as Matt shows us with his potato bread with salmon and tuna and green bean salad. Tinned meat is handy standby ingredient. Jack uses corned beef in place of mince in her chilli con carne. Tinned meat is handy standby ingredient. Jack uses corned beef in place of mince in her chilli con carne. Finally, use your leftovers! Matt turns Sunday roast leftovers into a lamb and rice broth. Finally, use your leftovers! Matt turns Sunday roast leftovers into a lamb and rice broth. When the store cupboard is almost bare... Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p08bd23h.jpg Shivi Ramoutar’s coconut curry sauce can be made ahead and frozen – then add your favourite ingredients when you reheat it. “What can you make with bulgur wheat other than tabbouleh?” Matt’s advice: “Try toasting it and then sprinkling it through salads – it will give it a bit of crunch. In fact, whatever way you cook bulgur, it’s preferable to toast it first to get a nutty taste. To do this, dry-fry it to make it a little charred and smoky, then cook it in a bit of water or stock.” “What to use instead of wine?” Matt’s advice: “This week, Jack Monroe – who is king of tin-can cooking – showed us how to substitute wine in dishes. Instead she uses black tea, which gives a similar taste. So she has a recipe that makes a sauce using a cup of tomato sauce and a cup of black tea. That, slowly cooked, will give you an Italian-style taste.” “What can you do with marrowfat peas that isn’t just mushy peas?” Matt’s advice: “If you’ve got flour and a couple of eggs, I’d make fritters. Drain the peas until they’re pretty dry and then mix them with a dried herb or a bit of spice to give a lift and kick. Mix in an egg or two and add flour to bring it all together, then make little fritters with them in the same way we do with sweetcorn. You could also make a risotto-style dish with the marrowfat peas and long-grain rice: fry the rice and peas and then add the stock gradually.” Jack makes versatile fritters on the show. What vegan dishes can you make without rice or pasta?” Matt’s advice: “Pulses like chickpeas, lentils and cannellini beans are great. I’d be slow cooking any of these with tomatoes and then I’d finish it with chopped nuts that you might have left over from Christmas. Then if you can get a jar of vegan pesto and stir in a spoonful of that, it’ll really add to the taste. You could make your own pesto of course, but just leave out the cheese.” ”What would you do with this selection: tins of tuna, tomatoes, potatoes and mixed beans, plus dried pasta?” Matt’s advice: “I would cook the pasta and then let it go cold. Make the tinned tomatoes tastier by reducing them in a saucepan by about half and adding what herbs and spices you have to hand. Mix in the tuna and stir it all together with the pasta. Then stick it in a frying pan and fry it so it ends up being like a pasta bake as it all sticks together. Turn it over, cook it through, and then you can slice it up. With the tinned potatoes I’d make a potato salad either with sour cream or mayonnaise, or you could just add a little olive oil and garlic. I use tinned mixed beans all the time and they make excellent patties! Just blitz them up in a food processor, add some spices, then fry them up.” Daily Kitchen Live’s top store-cupboard tips: Having a few tins of lentils on standby means you’ll always have a healthy, nutritious – and cheap – meal at the ready. Jack Monroe’s dal makhani packs a taste-punch, but with no overnight soaking of lentils is surprisingly quick to prepare.Jack turns tinned carrots into these carrot cake overnight oats. She also says you can use butter beans (or lots of other tinned beans) instead of chickpeas in her beetroot hummus.Use your store-cupboard ingredients to make batches of sauces and then freeze, so they’re at the ready when you need them. This coconut curry sauce from Shivi Ramoutar will go down a treat!For an inexpensive thickener for curries or stews, try adding torn up pieces of bread to the sauce as it cooks. Jack uses this technique for her spinach and chickpeas with bread.For a sweet treat, if you have any kind of tinned fruit and chocolate in the house, you can make a twist on Jack’s white chocolate and peach cake. For instance, try dark chocolate with tinned cherries or pears. Having a few tins of lentils on standby means you’ll always have a healthy, nutritious – and cheap – meal at the ready. Jack Monroe’s dal makhani packs a taste-punch, but with no overnight soaking of lentils is surprisingly quick to prepare. Having a few tins of lentils on standby means you’ll always have a healthy, nutritious – and cheap – meal at the ready. Jack Monroe’s dal makhani packs a taste-punch, but with no overnight soaking of lentils is surprisingly quick to prepare. Jack turns tinned carrots into these carrot cake overnight oats. She also says you can use butter beans (or lots of other tinned beans) instead of chickpeas in her beetroot hummus. Jack turns tinned carrots into these carrot cake overnight oats. She also says you can use butter beans (or lots of other tinned beans) instead of chickpeas in her beetroot hummus. Use your store-cupboard ingredients to make batches of sauces and then freeze, so they’re at the ready when you need them. This coconut curry sauce from Shivi Ramoutar will go down a treat! Use your store-cupboard ingredients to make batches of sauces and then freeze, so they’re at the ready when you need them. This coconut curry sauce from Shivi Ramoutar will go down a treat! For an inexpensive thickener for curries or stews, try adding torn up pieces of bread to the sauce as it cooks. Jack uses this technique for her spinach and chickpeas with bread. For an inexpensive thickener for curries or stews, try adding torn up pieces of bread to the sauce as it cooks. Jack uses this technique for her spinach and chickpeas with bread. For a sweet treat, if you have any kind of tinned fruit and chocolate in the house, you can make a twist on Jack’s white chocolate and peach cake. For instance, try dark chocolate with tinned cherries or pears. For a sweet treat, if you have any kind of tinned fruit and chocolate in the house, you can make a twist on Jack’s white chocolate and peach cake. For instance, try dark chocolate with tinned cherries or pears. How to cook with different types of flour Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p08bd2k0.jpg No-yeast calzone pizza made on Daily Kitchen Live. “How do you use coconut flour, can you substitute it for normal flour?” Matt’s advice: “Hmm, no I’m afraid not. I talked to Jack about it the other day and she said it’s actually pretty difficult to work with as it behaves quite peculiarly, so you’ll really need to use recipes that specify coconut flour.” What can I use as a substitute for flour? Matt’s advice: “Ground almonds are good, but you’ll need to use a pinch of baking powder with them. Alternatively, if you have a spice grinder, you could blitz up some porridge oats, but again you’ll need a pinch of baking powder.” “Can you make pizza using wholemeal very strong bread flour? Matt’s advice: “Yes. And if you do end up finding some lighter flour over the next few weeks, you can still use the wholemeal bread flour but mix it 50/50 with the plain flour. The reason being wholemeal flour is very dense! If you don’t have any yeast, I would make it more like a flatbread – which you could then top with ingredients like a pizza. To make the flatbreads you mix yoghurt with the flour and a pinch of baking powder.” ”Can you make a good pizza dough if you’ve only got self-raising flour?” Matt’s advice: “Yeah, why not? Bear in mind it’s not going to be the sort of pizza you know and love, but you’ll get a dough out of it – it’ll just puff up a bit more than normal. Again, you could make a flatbread out of it, using the yoghurt method I mention above. That works a treat, it’s just nice and light!\" Daily Kitchen Live’s top flour tips There are versatile alternatives to regular flour out there. Gram flour, which is made with chickpeas, makes a great base in this frying pan pizza. You can also make yeast-free dough for pizza, as in the calzone made on the show.Add mashed potato to pastry to reduce the amount of flour and butter needed, as in this simple pie There are versatile alternatives to regular flour out there. Gram flour, which is made with chickpeas, makes a great base in this frying pan pizza. You can also make yeast-free dough for pizza, as in the calzone made on the show. There are versatile alternatives to regular flour out there. Gram flour, which is made with chickpeas, makes a great base in this frying pan pizza. You can also make yeast-free dough for pizza, as in the calzone made on the show. Add mashed potato to pastry to reduce the amount of flour and butter needed, as in this simple pie Add mashed potato to pastry to reduce the amount of flour and butter needed, as in this simple pie"
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} | 5ae81c6100b2e2a1c949919051597de4eafaca4a9c4e7f89439eec25fed963c3 | Chefs reveal how to cook great food with random ingredients
The Ready Steady Cook chefs have been inspiring us with ideas on how to improvise in the kitchen for nearly four weeks now – rustling up tasty, simple 10- and 20-minute meals using a random selection of ingredients, plus store cupboard staples. Romy Gill, Akis Petretzikis, Ellis Barrie, Mike Reid and Anna Haugh have brought us inspiring dishes and invaluable tips on how to cook when you don't have exactly what you want in the cupboard. Of the Ready Steady Cook recipes, Ellis says: “It’s food that’s accessible, you can cook it in a good time and within a good budget, so everybody can relate to it”. So what advice do the chefs have for us? Chefs’ tips for getting creative in the kitchen https://ichef.bbci.co.uk/images/ic/480xn/p08733mx.jpg Great dishes have come from improvisation on the show, even when the ingredients have been, er… surprising! Romy was given peanut butter: “I was making a paratha and two dishes, and I was like, that was a disaster! It turned out great, it was delicious. But at the time…”, she says, shaking her head. All the chefs had to be really creative with the ingredients they were given. “I got a pack of ready salted crisps”, says Ellis, “that was fun”. But even when things went wrong, they didn't panic. “I got gingersnap biscuits and I’m pretty sure I served a bowl of… gingersnap biscuits!”, says Anna. Cooking lessons from Ready Steady Cook At BBC Food we picked up lots of great tips from the show. Here are some of our favourites… Don’t be afraid to swap one type of mince (or other meat) for another. Akis replaced lamb mince with beef to make these simple beef mince kebabs. This can work for all sorts of dishes. For instance, if you’re making bolognese and don’t have beef mince, swap in pork or turkey mince and it will be equally delicious.Add a twist to classic dishes using whatever you have in the cupboard. Sausage and mash gets an upgrade with the addition of chopped leek to the mash and paprika to the gravy in Ellis’ recipe. Try adding any sautéed greens to mash for extra flavour and a vitamin boost.If you’ve got some spices, you only need one or two fresh ingredients to make a great dinner. Romy Gill cooks this easy butter chicken using a couple of fresh ingredients and lots of spice. Her simple tamarind duck is another winner – you could try using a couple of tablespoons of lemon juice blitzed with a few sultanas or raisins instead of the tamarind paste for a similar tangy flavour and swap out the duck for any other lean meat or poultry.Pizzas can be made with all sorts of surprising toppings. We love this halloumi and Parma ham one from Akis! He didn’t even have the right ingredients for a pizza base – he whipped one up with self-raising flour and yoghurt!A little sugar can lift all sorts of savoury dishes, whether it’s light brown sugar in Romy’s sweet and sour tofu or honey in Mike’s Korean-style chicken.If you’ve got flatbreads in the cupboard, a delicious dinner is only ever a few minutes away. We love Akis’ lamb souvlaki; lots of quick-cook meat and fish combined with salad make a great filling for wraps! Don’t be afraid to swap one type of mince (or other meat) for another. Akis replaced lamb mince with beef to make these simple beef mince kebabs. This can work for all sorts of dishes. For instance, if you’re making bolognese and don’t have beef mince, swap in pork or turkey mince and it will be equally delicious. Don’t be afraid to swap one type of mince (or other meat) for another. Akis replaced lamb mince with beef to make these simple beef mince kebabs. This can work for all sorts of dishes. For instance, if you’re making bolognese and don’t have beef mince, swap in pork or turkey mince and it will be equally delicious. Add a twist to classic dishes using whatever you have in the cupboard. Sausage and mash gets an upgrade with the addition of chopped leek to the mash and paprika to the gravy in Ellis’ recipe. Try adding any sautéed greens to mash for extra flavour and a vitamin boost. Add a twist to classic dishes using whatever you have in the cupboard. Sausage and mash gets an upgrade with the addition of chopped leek to the mash and paprika to the gravy in Ellis’ recipe. Try adding any sautéed greens to mash for extra flavour and a vitamin boost. If you’ve got some spices, you only need one or two fresh ingredients to make a great dinner. Romy Gill cooks this easy butter chicken using a couple of fresh ingredients and lots of spice. Her simple tamarind duck is another winner – you could try using a couple of tablespoons of lemon juice blitzed with a few sultanas or raisins instead of the tamarind paste for a similar tangy flavour and swap out the duck for any other lean meat or poultry. If you’ve got some spices, you only need one or two fresh ingredients to make a great dinner. Romy Gill cooks this easy butter chicken using a couple of fresh ingredients and lots of spice. Her simple tamarind duck is another winner – you could try using a couple of tablespoons of lemon juice blitzed with a few sultanas or raisins instead of the tamarind paste for a similar tangy flavour and swap out the duck for any other lean meat or poultry. Pizzas can be made with all sorts of surprising toppings. We love this halloumi and Parma ham one from Akis! He didn’t even have the right ingredients for a pizza base – he whipped one up with self-raising flour and yoghurt! Pizzas can be made with all sorts of surprising toppings. We love this halloumi and Parma ham one from Akis! He didn’t even have the right ingredients for a pizza base – he whipped one up with self-raising flour and yoghurt! A little sugar can lift all sorts of savoury dishes, whether it’s light brown sugar in Romy’s sweet and sour tofu or honey in Mike’s Korean-style chicken. A little sugar can lift all sorts of savoury dishes, whether it’s light brown sugar in Romy’s sweet and sour tofu or honey in Mike’s Korean-style chicken. If you’ve got flatbreads in the cupboard, a delicious dinner is only ever a few minutes away. We love Akis’ lamb souvlaki; lots of quick-cook meat and fish combined with salad make a great filling for wraps! If you’ve got flatbreads in the cupboard, a delicious dinner is only ever a few minutes away. We love Akis’ lamb souvlaki; lots of quick-cook meat and fish combined with salad make a great filling for wraps! When disaster strikes... Even what seem like major mishaps can be rescued. Ellis says, “I accidentally turned the oven off when I was doing pastry. And I think luckily it just sort of worked out, but next time I might put the oven on a higher temperature (than zero)!” There’s one problem you can’t get around quite so easily, though. “I didn’t have any food disasters; I had equipment disasters”, says Akis. “I just destroyed everything. But that’s me!.. If you break the oven you cannot cook – you have to find another way – and we were always finding another way”. How did Akis fix the second broken oven on set? Rylan had to hold the oven door shut to keep the food cooking! “You ended up using Rylan as a prop, didn’t you?”, says Ellis. What were the chefs' favourite dishes? https://ichef.bbci.co.uk/images/ic/480xn/p08734l2.jpg “All of them?” says Akis, jokingly bragging. “I did a Black Forest gâteau with blackberries in 20 minutes”, says Anna, before adding that there wasn’t time to measure out quantities. “I done a bangin' Italian pavlova type of thing, with meringue on the go – that was naughty, naughty, very naughty”, says Ellis. “I was pretty proud of my samosas in 10 minutes”, says Romy – something that at the time she regretted saying she'd make as it seemed impossible. And Akis? “I broke two ovens!”, he says with a smile. Watch Ready Steady Cook weekdays on BBC One or catch up on BBC One’s iPlayer. | {
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"content": "The Ready Steady Cook chefs have been inspiring us with ideas on how to improvise in the kitchen for nearly four weeks now – rustling up tasty, simple 10- and 20-minute meals using a random selection of ingredients, plus store cupboard staples. Romy Gill, Akis Petretzikis, Ellis Barrie, Mike Reid and Anna Haugh have brought us inspiring dishes and invaluable tips on how to cook when you don't have exactly what you want in the cupboard. Of the Ready Steady Cook recipes, Ellis says: “It’s food that’s accessible, you can cook it in a good time and within a good budget, so everybody can relate to it”. So what advice do the chefs have for us? Chefs’ tips for getting creative in the kitchen https://ichef.bbci.co.uk/images/ic/480xn/p08733mx.jpg Great dishes have come from improvisation on the show, even when the ingredients have been, er… surprising! Romy was given peanut butter: “I was making a paratha and two dishes, and I was like, that was a disaster! It turned out great, it was delicious. But at the time…”, she says, shaking her head. All the chefs had to be really creative with the ingredients they were given. “I got a pack of ready salted crisps”, says Ellis, “that was fun”. But even when things went wrong, they didn't panic. “I got gingersnap biscuits and I’m pretty sure I served a bowl of… gingersnap biscuits!”, says Anna. Cooking lessons from Ready Steady Cook At BBC Food we picked up lots of great tips from the show. Here are some of our favourites… Don’t be afraid to swap one type of mince (or other meat) for another. Akis replaced lamb mince with beef to make these simple beef mince kebabs. This can work for all sorts of dishes. For instance, if you’re making bolognese and don’t have beef mince, swap in pork or turkey mince and it will be equally delicious.Add a twist to classic dishes using whatever you have in the cupboard. Sausage and mash gets an upgrade with the addition of chopped leek to the mash and paprika to the gravy in Ellis’ recipe. Try adding any sautéed greens to mash for extra flavour and a vitamin boost.If you’ve got some spices, you only need one or two fresh ingredients to make a great dinner. Romy Gill cooks this easy butter chicken using a couple of fresh ingredients and lots of spice. Her simple tamarind duck is another winner – you could try using a couple of tablespoons of lemon juice blitzed with a few sultanas or raisins instead of the tamarind paste for a similar tangy flavour and swap out the duck for any other lean meat or poultry.Pizzas can be made with all sorts of surprising toppings. We love this halloumi and Parma ham one from Akis! He didn’t even have the right ingredients for a pizza base – he whipped one up with self-raising flour and yoghurt!A little sugar can lift all sorts of savoury dishes, whether it’s light brown sugar in Romy’s sweet and sour tofu or honey in Mike’s Korean-style chicken.If you’ve got flatbreads in the cupboard, a delicious dinner is only ever a few minutes away. We love Akis’ lamb souvlaki; lots of quick-cook meat and fish combined with salad make a great filling for wraps! Don’t be afraid to swap one type of mince (or other meat) for another. Akis replaced lamb mince with beef to make these simple beef mince kebabs. This can work for all sorts of dishes. For instance, if you’re making bolognese and don’t have beef mince, swap in pork or turkey mince and it will be equally delicious. Don’t be afraid to swap one type of mince (or other meat) for another. Akis replaced lamb mince with beef to make these simple beef mince kebabs. This can work for all sorts of dishes. For instance, if you’re making bolognese and don’t have beef mince, swap in pork or turkey mince and it will be equally delicious. Add a twist to classic dishes using whatever you have in the cupboard. Sausage and mash gets an upgrade with the addition of chopped leek to the mash and paprika to the gravy in Ellis’ recipe. Try adding any sautéed greens to mash for extra flavour and a vitamin boost. Add a twist to classic dishes using whatever you have in the cupboard. Sausage and mash gets an upgrade with the addition of chopped leek to the mash and paprika to the gravy in Ellis’ recipe. Try adding any sautéed greens to mash for extra flavour and a vitamin boost. If you’ve got some spices, you only need one or two fresh ingredients to make a great dinner. Romy Gill cooks this easy butter chicken using a couple of fresh ingredients and lots of spice. Her simple tamarind duck is another winner – you could try using a couple of tablespoons of lemon juice blitzed with a few sultanas or raisins instead of the tamarind paste for a similar tangy flavour and swap out the duck for any other lean meat or poultry. If you’ve got some spices, you only need one or two fresh ingredients to make a great dinner. Romy Gill cooks this easy butter chicken using a couple of fresh ingredients and lots of spice. Her simple tamarind duck is another winner – you could try using a couple of tablespoons of lemon juice blitzed with a few sultanas or raisins instead of the tamarind paste for a similar tangy flavour and swap out the duck for any other lean meat or poultry. Pizzas can be made with all sorts of surprising toppings. We love this halloumi and Parma ham one from Akis! He didn’t even have the right ingredients for a pizza base – he whipped one up with self-raising flour and yoghurt! Pizzas can be made with all sorts of surprising toppings. We love this halloumi and Parma ham one from Akis! He didn’t even have the right ingredients for a pizza base – he whipped one up with self-raising flour and yoghurt! A little sugar can lift all sorts of savoury dishes, whether it’s light brown sugar in Romy’s sweet and sour tofu or honey in Mike’s Korean-style chicken. A little sugar can lift all sorts of savoury dishes, whether it’s light brown sugar in Romy’s sweet and sour tofu or honey in Mike’s Korean-style chicken. If you’ve got flatbreads in the cupboard, a delicious dinner is only ever a few minutes away. We love Akis’ lamb souvlaki; lots of quick-cook meat and fish combined with salad make a great filling for wraps! If you’ve got flatbreads in the cupboard, a delicious dinner is only ever a few minutes away. We love Akis’ lamb souvlaki; lots of quick-cook meat and fish combined with salad make a great filling for wraps! When disaster strikes... Even what seem like major mishaps can be rescued. Ellis says, “I accidentally turned the oven off when I was doing pastry. And I think luckily it just sort of worked out, but next time I might put the oven on a higher temperature (than zero)!” There’s one problem you can’t get around quite so easily, though. “I didn’t have any food disasters; I had equipment disasters”, says Akis. “I just destroyed everything. But that’s me!.. If you break the oven you cannot cook – you have to find another way – and we were always finding another way”. How did Akis fix the second broken oven on set? Rylan had to hold the oven door shut to keep the food cooking! “You ended up using Rylan as a prop, didn’t you?”, says Ellis. What were the chefs' favourite dishes? https://ichef.bbci.co.uk/images/ic/480xn/p08734l2.jpg “All of them?” says Akis, jokingly bragging. “I did a Black Forest gâteau with blackberries in 20 minutes”, says Anna, before adding that there wasn’t time to measure out quantities. “I done a bangin' Italian pavlova type of thing, with meringue on the go – that was naughty, naughty, very naughty”, says Ellis. “I was pretty proud of my samosas in 10 minutes”, says Romy – something that at the time she regretted saying she'd make as it seemed impossible. And Akis? “I broke two ovens!”, he says with a smile. Watch Ready Steady Cook weekdays on BBC One or catch up on BBC One’s iPlayer."
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https://ichef.bbci.co.uk/images/ic/480xn/p085w11c.jpg We pop into them when we’re on the way home to make sure we’ve got milk for our tea and run to them in a panic when we realise we’ve got friends coming round and no biscuits in. We are of course talking about the humble corner shop. We say ‘humble’, but they’re actually far from it – they and the people who manage them are the celebrities of our streets! In BBC Two series Back in Time for the Corner Shop, the glorious small-but-perfectly-formed outlet is celebrated. And one lucky household, Sheffield’s Arden Family – mum and dad Jo and Dave and their kids Sam, Olivia and Ben – get to experience exactly how vital the corner shop has been to our nation through history. With each episode exploring a different era, we’re about halfway through the series and we’ve come across food and drink we’re very intrigued by – whether that’s because it looks tasty and we want to eat it or because we want to see, first-hand, if it’s as bad as it looks… https://ichef.bbci.co.uk/images/ic/480xn/p085w2dp.jpg Homemade custard ice cream It’s 1920 and there’s still no refrigerator in the kitchen where Jo and Olivia spend most of their time. But why let that stop them from making ice cream? With a recipe provided by a custard retailer, they set about making the dessert, replacing eggs with powder. They have to mix it in a complicated contraption that looks like a butter churner with ice surrounding it. And they chisel the ice themselves, from a gigantic block. It takes a fair few hours to make the ice cream, but the yellow frozen treat is very well received by the customers in the shop, and the family get to enjoy the leftovers with their tea – they even throw a chocolate flake into the mix! It looks AMAZING. And we want it. All of it. Every little last scrape that’s in the butter churning-esq bucket. So, a massive success all-around? Kind of. The hours that go into making it and the speed at which it melts mean it’s not the simplest of treats to produce and sell. But apparently back in the 1920s it inspired Walls to make ice cream. https://ichef.bbci.co.uk/images/ic/480xn/p085w2dp.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w1d7.jpg Balmoral tartlets When was the last time you went to the shops and bought bakes made by the shopkeeper’s family? Okay, that might (just) have happened. But was it based on a recipe that appeared in a local newspaper to celebrate royalty coming to town? We’re going to guess the answer is ‘nope’. Back in the Victorian era, a fair amount of the goodies in the corner shop were homemade, and in the first episode of Back in Time for the Corner Shop these Balmoral tartlets feature, based on a recipe that appeared in the Sheffield Telegraph in 1897 to celebrate Queen Victoria's upcoming visit to the South Yorkshire city as part of her Diamond Jubilee celebrations. Jo and Olivia make the sweet treats, which involve homemade shortcrust pastry cases filled with a sticky mix that includes glacé cherries. https://ichef.bbci.co.uk/images/ic/480xn/p085w1d7.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w1np.jpg Beer on tap It’s been a long old week at work and you want to celebrate with a pint. So you pop to the corner shop, but alas, you’ve left your glass at home – you’d better go back, grab it, and come back again. Yep, in the late 19th century, if you fancied a drink you could (just like today) call into the corner shop on the way home – but you’d need your own drinking vessel. In episode one, we learn that in 1898 the owner of the Sheffield shop the TV series is based on, Fred Horsfield, applied for a licence to sell beer – so the Arden family do the same. And the cost to customers for the locally produced real ale? Tuppence a pint. Not bad, though once you work out the inflation it’s not quite as cheap as it seems, at £1.54. https://ichef.bbci.co.uk/images/ic/480xn/p085w1np.jpg Barracouta fritters In episode three, the Arden family offer tasty fritters – at a price. But, they’re not overwhelmingly popular… “Oh god, we sold them!”, says Sam, after tasting them for the first (and almost certainly last) time. The horror at the realisation they had charged locals for the fish ‘treat’ seemed a trifle unfair on the shop’s clientele. So what is barracouta and why were they a big deal in the ’50s? Well, rationing was still in place and meat not plentiful, so the government imported 11,000,000 cans of barracouta fish and then gave some serving suggestions, including these fritters. They don’t look bad, but apparently taste horrendous. The cans of fish were eventually sold off as cat food. https://ichef.bbci.co.uk/images/ic/480xn/p085w273.jpg Corned mutton Around the time corned beef arrived on our shores in the Victorian era, so did this New Zealand delicacy. And it looks, erm, rather unenjoyable. Still, the can is nice and bright! The idea of tinned food was incredibly exciting back then, as it meant that for the first time people could tuck into foods shipped in from far-flung countries across the British Empire. Until then, tins had only really been used to preserve rations for the country. “But by 1900 we were importing half our food”, explains Sara Cox in the programme. How do the Ardens feel about the meaty paste? Well, when Jo brings it to the table, Olivia exclaims “oh no”, which doesn’t bode well. “It doesn’t smell that pleasant either does it?”, says Jo, as she opens the tin using the key on the side of it. Youngest son Ben is nominated to try it first. Is it as bad as it looks? “It’s not that bad”, he says, before the rest of the family tuck into corned mutton sandwiches. See, maybe we need corned mutton back in our lives to remind us that looks can be deceiving! https://ichef.bbci.co.uk/images/ic/480xn/p085w273.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w2mr.jpg Mint and currant pasties for a penny As Jo reads out the ingredients, “currants, mint, sugar and water”, Olivia lets out an “eurghhhh”. OK, we get that these came out of necessity in the ’20s (1921 to be exact) because people couldn’t afford meat, but as pasty fillings go it’s not that bad, is it? We’d definitely try nibbling on one or two. Plus, when Dave, Jo and Olivia try one, they all seem to have a smile on their faces. Yep, sign us up for one please. https://ichef.bbci.co.uk/images/ic/480xn/p085w2mr.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w9f8.jpg Carrot lollies You know when you’re in the shop and you hear kids pleading for sweets? There’s always a battle about how they will ”cause your teeth to fall out”, or the old classic, ”no, means no!”. However, there may be a solution with this common issue. Carrot lollies. Yep, back in the time of the Second World War, with sweets no longer readily available, people turned to another option: the aforementioned ‘carrot lollies’. What were they? Erm, carrots on a stick. The reason why carrots became ‘popular’ in 1942 was because farmers had grown so many of them that there was a surplus of 100,000 tonnes. Hence, these marvellous treats. They don’t sound too bad, actually! https://ichef.bbci.co.uk/images/ic/480xn/p085w9f8.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w2y3.jpg ‘Macon’ (can you guess what it is?)... No, that’s not maple-flavoured bacon. It’s bacon made of mutton. During the first few years of World War II, this was suggested by the Ministry of Food because of the shortage of pork. In the show it looks like bacon, albeit with a brown tint (when raw), but does it taste like bacon? Well, no, the family is all pretty much horrified by it. But we want to know exactly how bad it was, please let us try it… Watch Back in Time for the Corner Shop on BBC Two on Tuesday at 8pm or catch-up on iPlayer. https://ichef.bbci.co.uk/images/ic/480xn/p085w2y3.jpg | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p085w11c.jpg We pop into them when we’re on the way home to make sure we’ve got milk for our tea and run to them in a panic when we realise we’ve got friends coming round and no biscuits in. We are of course talking about the humble corner shop. We say ‘humble’, but they’re actually far from it – they and the people who manage them are the celebrities of our streets! In BBC Two series Back in Time for the Corner Shop, the glorious small-but-perfectly-formed outlet is celebrated. And one lucky household, Sheffield’s Arden Family – mum and dad Jo and Dave and their kids Sam, Olivia and Ben – get to experience exactly how vital the corner shop has been to our nation through history. With each episode exploring a different era, we’re about halfway through the series and we’ve come across food and drink we’re very intrigued by – whether that’s because it looks tasty and we want to eat it or because we want to see, first-hand, if it’s as bad as it looks… https://ichef.bbci.co.uk/images/ic/480xn/p085w2dp.jpg Homemade custard ice cream It’s 1920 and there’s still no refrigerator in the kitchen where Jo and Olivia spend most of their time. But why let that stop them from making ice cream? With a recipe provided by a custard retailer, they set about making the dessert, replacing eggs with powder. They have to mix it in a complicated contraption that looks like a butter churner with ice surrounding it. And they chisel the ice themselves, from a gigantic block. It takes a fair few hours to make the ice cream, but the yellow frozen treat is very well received by the customers in the shop, and the family get to enjoy the leftovers with their tea – they even throw a chocolate flake into the mix! It looks AMAZING. And we want it. All of it. Every little last scrape that’s in the butter churning-esq bucket. So, a massive success all-around? Kind of. The hours that go into making it and the speed at which it melts mean it’s not the simplest of treats to produce and sell. But apparently back in the 1920s it inspired Walls to make ice cream. https://ichef.bbci.co.uk/images/ic/480xn/p085w2dp.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w1d7.jpg Balmoral tartlets When was the last time you went to the shops and bought bakes made by the shopkeeper’s family? Okay, that might (just) have happened. But was it based on a recipe that appeared in a local newspaper to celebrate royalty coming to town? We’re going to guess the answer is ‘nope’. Back in the Victorian era, a fair amount of the goodies in the corner shop were homemade, and in the first episode of Back in Time for the Corner Shop these Balmoral tartlets feature, based on a recipe that appeared in the Sheffield Telegraph in 1897 to celebrate Queen Victoria's upcoming visit to the South Yorkshire city as part of her Diamond Jubilee celebrations. Jo and Olivia make the sweet treats, which involve homemade shortcrust pastry cases filled with a sticky mix that includes glacé cherries. https://ichef.bbci.co.uk/images/ic/480xn/p085w1d7.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w1np.jpg Beer on tap It’s been a long old week at work and you want to celebrate with a pint. So you pop to the corner shop, but alas, you’ve left your glass at home – you’d better go back, grab it, and come back again. Yep, in the late 19th century, if you fancied a drink you could (just like today) call into the corner shop on the way home – but you’d need your own drinking vessel. In episode one, we learn that in 1898 the owner of the Sheffield shop the TV series is based on, Fred Horsfield, applied for a licence to sell beer – so the Arden family do the same. And the cost to customers for the locally produced real ale? Tuppence a pint. Not bad, though once you work out the inflation it’s not quite as cheap as it seems, at £1.54. https://ichef.bbci.co.uk/images/ic/480xn/p085w1np.jpg Barracouta fritters In episode three, the Arden family offer tasty fritters – at a price. But, they’re not overwhelmingly popular… “Oh god, we sold them!”, says Sam, after tasting them for the first (and almost certainly last) time. The horror at the realisation they had charged locals for the fish ‘treat’ seemed a trifle unfair on the shop’s clientele. So what is barracouta and why were they a big deal in the ’50s? Well, rationing was still in place and meat not plentiful, so the government imported 11,000,000 cans of barracouta fish and then gave some serving suggestions, including these fritters. They don’t look bad, but apparently taste horrendous. The cans of fish were eventually sold off as cat food. https://ichef.bbci.co.uk/images/ic/480xn/p085w273.jpg Corned mutton Around the time corned beef arrived on our shores in the Victorian era, so did this New Zealand delicacy. And it looks, erm, rather unenjoyable. Still, the can is nice and bright! The idea of tinned food was incredibly exciting back then, as it meant that for the first time people could tuck into foods shipped in from far-flung countries across the British Empire. Until then, tins had only really been used to preserve rations for the country. “But by 1900 we were importing half our food”, explains Sara Cox in the programme. How do the Ardens feel about the meaty paste? Well, when Jo brings it to the table, Olivia exclaims “oh no”, which doesn’t bode well. “It doesn’t smell that pleasant either does it?”, says Jo, as she opens the tin using the key on the side of it. Youngest son Ben is nominated to try it first. Is it as bad as it looks? “It’s not that bad”, he says, before the rest of the family tuck into corned mutton sandwiches. See, maybe we need corned mutton back in our lives to remind us that looks can be deceiving! https://ichef.bbci.co.uk/images/ic/480xn/p085w273.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w2mr.jpg Mint and currant pasties for a penny As Jo reads out the ingredients, “currants, mint, sugar and water”, Olivia lets out an “eurghhhh”. OK, we get that these came out of necessity in the ’20s (1921 to be exact) because people couldn’t afford meat, but as pasty fillings go it’s not that bad, is it? We’d definitely try nibbling on one or two. Plus, when Dave, Jo and Olivia try one, they all seem to have a smile on their faces. Yep, sign us up for one please. https://ichef.bbci.co.uk/images/ic/480xn/p085w2mr.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w9f8.jpg Carrot lollies You know when you’re in the shop and you hear kids pleading for sweets? There’s always a battle about how they will ”cause your teeth to fall out”, or the old classic, ”no, means no!”. However, there may be a solution with this common issue. Carrot lollies. Yep, back in the time of the Second World War, with sweets no longer readily available, people turned to another option: the aforementioned ‘carrot lollies’. What were they? Erm, carrots on a stick. The reason why carrots became ‘popular’ in 1942 was because farmers had grown so many of them that there was a surplus of 100,000 tonnes. Hence, these marvellous treats. They don’t sound too bad, actually! https://ichef.bbci.co.uk/images/ic/480xn/p085w9f8.jpg https://ichef.bbci.co.uk/images/ic/480xn/p085w2y3.jpg ‘Macon’ (can you guess what it is?)... No, that’s not maple-flavoured bacon. It’s bacon made of mutton. During the first few years of World War II, this was suggested by the Ministry of Food because of the shortage of pork. In the show it looks like bacon, albeit with a brown tint (when raw), but does it taste like bacon? Well, no, the family is all pretty much horrified by it. But we want to know exactly how bad it was, please let us try it… Watch Back in Time for the Corner Shop on BBC Two on Tuesday at 8pm or catch-up on iPlayer. https://ichef.bbci.co.uk/images/ic/480xn/p085w2y3.jpg"
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} | 4a6d7b1b8fbfb28f3b769c9f83247a4e0b4b73b765c1f09d831a602d8f693d19 | Brilliant bakes we’ve turned to in lockdown
Social distancing has spawned a new generation of home bakers, and they’ve got some great ideas for lockdown cooking. The most popular bakes include pizza (actually, any kind of bread), chocolate chip cookies and brownies. But BBC Food Facebook, Twitter and Instagram followers have shared ideas for more brilliant lockdown treats. Rainbows for optimism and key workers It seems we’ve embraced the rainbow as a tribute to our NHS key workers in our bakes – and if you want to have a go there’s plenty of inspiration. To make your rainbow, decorate cupcakes or buns with icing, rainbow laces or edible rainbow rice paper toppers (which are available online). https://ichef.bbci.co.uk/images/ic/480xn/p088zqv7.jpg Facebook / LadyAmy.Pearson What, no flour or yeast? There’s no sign of people giving up when they don’t have certain (often crucial) ingredients. No flour? No problem! Determined cooks are proving you can’t hold back a baker, even without flour. Banoffee pie uses biscuits instead of flour in the base, like most no-bake cheesecakes. If you don’t have biscuits, Nadiya Hussain makes a cracking tart base with chocolate and crisps. https://ichef.bbci.co.uk/images/ic/480xn/p088zf8c.png Facebook / Andrea Buckley https://ichef.bbci.co.uk/images/ic/480xn/p088zjkz.png Facebook / Ian Sinclair Many of us have loved flapjacks since we were children. Like the best of pals, the humble oaty bake has got our back when we need it most. You just need oats, butter, sugar and golden syrup, and that’s why so many of you (especially the kids) have been baking them! https://ichef.bbci.co.uk/images/ic/480xn/p088zjkz.png Facebook / Ian Sinclair If you have egg whites and caster sugar, you are already prepped to make meringues. Beata made and shared Nigella’s lemon curd pavlova with us on Facebook. Lemon curd is cheap, long-life and delicious – and you can even make your own! These teeny nests with mini eggs by Irene, shared on Twitter, are another great idea! https://ichef.bbci.co.uk/images/ic/480xn/p088zj9j.png Facebook / Beata Kardosne Kovacs https://ichef.bbci.co.uk/images/ic/480xn/p088zkxx.png Facebook / Diane Page Baking without flour isn’t all about the sweet stuff either, as Diana on Facebook proves by making a crustless quiche. Perfect for a garden picnic. https://ichef.bbci.co.uk/images/ic/480xn/p088zkxx.png Facebook / Diane Page No yeast? No problem! More people are visiting the BBC Food sourdough starter recipe (and sourdough bread recipes) than ever before. The starter is made with milk, yoghurt and strong white flour. It requires around six days before it can be used. Chef and baker Patrick Ryan says plain live yoghurt gives your sourdough starter a helping hand by introducing a little friendly bacteria. If you bake often, feed the starter daily with water and flour to keep it active, and if you don’t bake often, keep it in the fridge and feed it every five days. https://ichef.bbci.co.uk/images/ic/480xn/p088zmjt.png Facebook / Jo Andrews | {
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"content": "Social distancing has spawned a new generation of home bakers, and they’ve got some great ideas for lockdown cooking. The most popular bakes include pizza (actually, any kind of bread), chocolate chip cookies and brownies. But BBC Food Facebook, Twitter and Instagram followers have shared ideas for more brilliant lockdown treats. Rainbows for optimism and key workers It seems we’ve embraced the rainbow as a tribute to our NHS key workers in our bakes – and if you want to have a go there’s plenty of inspiration. To make your rainbow, decorate cupcakes or buns with icing, rainbow laces or edible rainbow rice paper toppers (which are available online). https://ichef.bbci.co.uk/images/ic/480xn/p088zqv7.jpg Facebook / LadyAmy.Pearson What, no flour or yeast? There’s no sign of people giving up when they don’t have certain (often crucial) ingredients. No flour? No problem! Determined cooks are proving you can’t hold back a baker, even without flour. Banoffee pie uses biscuits instead of flour in the base, like most no-bake cheesecakes. If you don’t have biscuits, Nadiya Hussain makes a cracking tart base with chocolate and crisps. https://ichef.bbci.co.uk/images/ic/480xn/p088zf8c.png Facebook / Andrea Buckley https://ichef.bbci.co.uk/images/ic/480xn/p088zjkz.png Facebook / Ian Sinclair Many of us have loved flapjacks since we were children. Like the best of pals, the humble oaty bake has got our back when we need it most. You just need oats, butter, sugar and golden syrup, and that’s why so many of you (especially the kids) have been baking them! https://ichef.bbci.co.uk/images/ic/480xn/p088zjkz.png Facebook / Ian Sinclair If you have egg whites and caster sugar, you are already prepped to make meringues. Beata made and shared Nigella’s lemon curd pavlova with us on Facebook. Lemon curd is cheap, long-life and delicious – and you can even make your own! These teeny nests with mini eggs by Irene, shared on Twitter, are another great idea! https://ichef.bbci.co.uk/images/ic/480xn/p088zj9j.png Facebook / Beata Kardosne Kovacs https://ichef.bbci.co.uk/images/ic/480xn/p088zkxx.png Facebook / Diane Page Baking without flour isn’t all about the sweet stuff either, as Diana on Facebook proves by making a crustless quiche. Perfect for a garden picnic. https://ichef.bbci.co.uk/images/ic/480xn/p088zkxx.png Facebook / Diane Page No yeast? No problem! More people are visiting the BBC Food sourdough starter recipe (and sourdough bread recipes) than ever before. The starter is made with milk, yoghurt and strong white flour. It requires around six days before it can be used. Chef and baker Patrick Ryan says plain live yoghurt gives your sourdough starter a helping hand by introducing a little friendly bacteria. If you bake often, feed the starter daily with water and flour to keep it active, and if you don’t bake often, keep it in the fridge and feed it every five days. https://ichef.bbci.co.uk/images/ic/480xn/p088zmjt.png Facebook / Jo Andrews"
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} | 1e50f6c61be2270cd369fdac248599b4c57c9895add7502f791f335b83cfffc7 | 30 microwave meals that are actually healthy
We buy almost 80 million ready meals a week in the UK, but the humble microwave can be used for so much more than reheating leftovers and cups of tea. You can microwave lots of quick, homemade meals that are much healthier than the infamous 'microwave meal'. The good news doesn't stop there. Contrary to popular belief, the microwave preserves more nutrients than traditional cooking methods such as boiling or roasting, thanks to the shorter cooking time. Before you start cooking up a storm, pay attention to the strength and age of your microwave. The recipes below are tested in an 800W microwave. If your microwave is less powerful than this, you may need to cook the food for longer. If it's more powerful, you will need to reduce the cooking time slightly or start checking your food earlier. Even the best microwaves can cook food unevenly, so ensure all your food is cooked through. Eggs Need breakfast on the go or in a hurry? The microwave is your best friend. Eggs are among the most versatile ingredients when it comes to a microwaved breakfast. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon.'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked.Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook.Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Never microwave a whole egg or 'fried' egg without piercing the yolk first or, or it's likely to explode and make a mess of your microwave. You can buy clever devices that pierce the yolk of a whole egg to create a 'boiled' egg, but do not try this without the right equipment. https://ichef.bbci.co.uk/images/ic/480xn/p069dn7y.jpg Microwave bacon eggy bread Pasta A simple, mess-free way to cook pasta. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid.Stir in a splash of oil to stop the pasta from sticking together.Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Stir in a splash of oil to stop the pasta from sticking together. Stir in a splash of oil to stop the pasta from sticking together. Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! https://ichef.bbci.co.uk/images/ic/480xn/p069dnm1.jpg Microwave spaghetti Bolognese Rice The microwave gives satisfying, fluffy rice right every time. It's quicker than using a rice steamer, but produces similar effects. You can use any white rice, from quick-cook to jasmine or basmati (brown rice can still take up to 30 minutes to cook). How to make really nice rice Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky.Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger).Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky. Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger). Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Bacon and cheese Microwaving bacon and cheese may sound wrong, but it is so, so right! Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe.Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking.Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Fish and chicken Fish and chicken can be microwaved in less time than it takes to bake or fry them. Microwaving fish The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with.Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through.You can cook fish from frozen in the microwave, but this may double the cooking time. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. You can cook fish from frozen in the microwave, but this may double the cooking time. You can cook fish from frozen in the microwave, but this may double the cooking time. Microwaving chicken When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife.Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done.Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this.Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. https://ichef.bbci.co.uk/images/ic/480xn/p06ctkzm.jpg Microwave soy salmon Easy puds Microwave puddings can be healthier than shop-bought and can save you cash! https://ichef.bbci.co.uk/images/ic/480xn/p069dnb8.jpg Microwave chocolate pots | {
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"content": "We buy almost 80 million ready meals a week in the UK, but the humble microwave can be used for so much more than reheating leftovers and cups of tea. You can microwave lots of quick, homemade meals that are much healthier than the infamous 'microwave meal'. The good news doesn't stop there. Contrary to popular belief, the microwave preserves more nutrients than traditional cooking methods such as boiling or roasting, thanks to the shorter cooking time. Before you start cooking up a storm, pay attention to the strength and age of your microwave. The recipes below are tested in an 800W microwave. If your microwave is less powerful than this, you may need to cook the food for longer. If it's more powerful, you will need to reduce the cooking time slightly or start checking your food earlier. Even the best microwaves can cook food unevenly, so ensure all your food is cooked through. Eggs Need breakfast on the go or in a hurry? The microwave is your best friend. Eggs are among the most versatile ingredients when it comes to a microwaved breakfast. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon.'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked.Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook.Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. Poaching eggs is a revelation. Pour boiling water into a microwave-safe bowl or mug and crack an egg into it. Microwave for 30 seconds, then check if the white is cooked (carefully swirl the water around and if the white breaks apart, microwave for another 10 seconds until cooked). Leave to stand for 30–60 seconds, then remove the egg with a slotted spoon. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. 'Fried' eggs made in the microwave may sound ridiculous, but have faith! Microwave a knob of butter on a microwave-safe plate until melted. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Scrambled eggs are super easy. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Omelettes are great made in the microwave. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds. Set aside for a minute when almost cooked. Do not overcook or you will have a rubbery omelette. Never microwave a whole egg or 'fried' egg without piercing the yolk first or, or it's likely to explode and make a mess of your microwave. You can buy clever devices that pierce the yolk of a whole egg to create a 'boiled' egg, but do not try this without the right equipment. https://ichef.bbci.co.uk/images/ic/480xn/p069dn7y.jpg Microwave bacon eggy bread Pasta A simple, mess-free way to cook pasta. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid.Stir in a splash of oil to stop the pasta from sticking together.Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Immerse your pasta in salted, boiling water, ensuring you use a heat- and microwave-safe container. You don't need a lid. Stir in a splash of oil to stop the pasta from sticking together. Stir in a splash of oil to stop the pasta from sticking together. Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! Add 3–4 minutes to the suggested cooking time – then you can get forget about it and get on with other things! https://ichef.bbci.co.uk/images/ic/480xn/p069dnm1.jpg Microwave spaghetti Bolognese Rice The microwave gives satisfying, fluffy rice right every time. It's quicker than using a rice steamer, but produces similar effects. You can use any white rice, from quick-cook to jasmine or basmati (brown rice can still take up to 30 minutes to cook). How to make really nice rice Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky.Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger).Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Rinse the rice until the water runs clear. This removes some of the starch that makes it sticky. Pour over enough cold water to cover the rice by 2.5cm/1 inch (or roughly to the first knuckle on your index finger). Microwave for 10–12 minutes, checking after 6–7 minutes to see if it needs more water. Bacon and cheese Microwaving bacon and cheese may sound wrong, but it is so, so right! Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe.Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking.Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaved bacon is mess-free and gives crispy results. Place your bacon between two sheets of kitchen paper on a microwave-safe plate and microwave in 30-second bursts, until cooked. The bacon will continue to crisp up as it cools. You can even layer up bacon using kitchen paper between slices, to feed a crowd! Make sure your microwave is suitable for putting kitchen paper in and that the paper is microwave-safe. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Microwaving chorizo is addictive. It tastes amazing stirred into pasta, put into sandwiches or eaten as finger food. Make sure you remove any metal staples at the ends before cooking. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Tasty, tasty halloumi. Cook halloumi slices in the microwave for 1 minute and they will soften up (become less squeaky) and be perfect for sandwiches. They won't brown like they do in a frying pan, but it's a good compromise. Fish and chicken Fish and chicken can be microwaved in less time than it takes to bake or fry them. Microwaving fish The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with.Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through.You can cook fish from frozen in the microwave, but this may double the cooking time. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. Always rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. You can cook fish from frozen in the microwave, but this may double the cooking time. You can cook fish from frozen in the microwave, but this may double the cooking time. Microwaving chicken When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife.Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done.Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this.Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. When microwaving chicken it needs to be covered, with a gap for steam to escape. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Over-microwaved chicken is very unforgiving. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. A meat thermometer can help with this. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. Chicken breasts cook much more quickly than bone-in chicken, such as thighs and drumsticks. https://ichef.bbci.co.uk/images/ic/480xn/p06ctkzm.jpg Microwave soy salmon Easy puds Microwave puddings can be healthier than shop-bought and can save you cash! https://ichef.bbci.co.uk/images/ic/480xn/p069dnb8.jpg Microwave chocolate pots"
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https://ichef.bbci.co.uk/images/ic/480xn/p0853gxj.jpg The paleolithic, or paleo, diet – aka the stone age, hunter-gatherer or caveman diet – is based on the idea that if we eat like our ancient ancestors, we’ll be healthier and reduce our risk of certain diseases. But is it really a good idea to eat like cave people? Supporters suggest modern food isn’t suitable for the human metabolism, blaming farming and agriculture for contributing to modern-day issues such as obesity. But experts question the nutritional suitability and historical accuracy of the diet. So if you’re considering changing your diet for weight-loss or health reasons, could a paleo plan be right for you? What can you eat on a paleo diet? The paleo diet requires you to eat foods that existed before the farming and agricultural revolution (around 10,000 years ago). On the menu is food that could be hunted, fished or gathered – so meat, fish, shellfish, poultry, eggs, veggies, roots, fruits and berries. Off the menu are grains, legumes (beans, lentils and peas), dairy, sugar and salt. Yet paleo appears to mean different things to different people. Some followers won’t touch processed foods. But others make ‘paleo’ cakes using processed maple syrup and coconut sugar, arguing that maple and coconut trees existed before farming and agriculture, unlike sugar cane or beets, which table sugar is usually made from. “Nutritionally speaking, sugar is sugar, no matter whether it has come from a maple tree, a coconut, sugar cane or beets”, says dietitian Sophie Medlin. “You may be able to get a marginal amount of electrolytes (salts needed for normal cell and organ function) from some sugars, but that’s like putting a gherkin on a burger and calling it healthy”, she adds. Is a paleo diet healthy? Whole foods are encouraged on the paleo diet, which is of course healthy advice. But could cutting out all foods developed since the paleolithic era lead to a risk of nutritional deficiencies? “Eliminating dairy could increase the risk of calcium deficiency, and avoiding many starchy foods, as this diet does, can reduce the amount of fibre you eat. This could be a problem for your gut microbiome, which thrives off digesting fibre”, says Medlin. Other sources of calcium include dark leafy greens and fish such as sardines (especially the bones), while fibre is found in vegetables and fruits. Of course, in cutting out modern foods, you’re eliminating the majority of processed foods, from minimally to ultra-processed, from your diet. When avoiding processed vegetarian protein sources, such as tofu, oats, seitan or tempeh, it’s important to ensure you’re not replacing them with too much red meat. The NHS advises you to eat no more than 70g of red (and processed) meat per day. One of the issues is that fatty cuts of meat may be high in saturated fats. “We need some fat in our diet to help absorb vitamins, but too much fat, especially saturated fats, can raise your cholesterol, increasing the risk of heart disease”, advises Medlin. According to the NHS, men should eat no more than 30g of saturated fat per day and women 20g. There is also a link between red (and processed) meat and bowel cancer. You can eat meat, fish and eggs on the paleo diet. Avoiding or limiting salt, as recommended by a paleo diet, can reduce the risks of raised blood pressure, thereby cutting the risk of heart disease and stroke. So there are benefits of the paleo diet, but “there is no clear scientific evidence for claims that (it) helps prevent or treat medical conditions. In fact, much research is in favour of eating wholegrains and legumes for health issues, such as reducing the risk of cardiovascular disease”, says Medlin. https://ichef.bbci.co.uk/images/ic/480xn/p083brs0.jpg Is a paleo diet good for weight loss? There are no weight-loss guarantees on a paleo diet, though some small studies show it can be effective for short-term weight reduction. If you eliminate a food source and don’t replace it with the same number of calories, you may of course lose weight. On the other hand, if you replace legumes, grains and dairy with higher-calorie sources, you may gain weight. “A paleo diet may help you to lose weight, but on the whole it is not well balanced”, says Medlin. “Diets to promote weight loss can still include pulses, dairy and some wholegrains.” Medlin adds that the best weight-loss diet is one you can stick to, so if you are overweight and the paleo diet works for you, it could be worth a try. But be aware that research suggests it isn’t easy to follow. A study in the American Journal of Clinical Nutrition followed 250 overweight people for a year as they dieted with minimal professional support, allowing them to opt into a Mediterranean food plan, intermittent fasting, or a ‘paleo’ plan including some dairy, legumes and grains (making it much easier than a traditional paleo diet). After one year, the ‘paleo’ plan had the lowest retention rate, with just over a third sticking to it. What was a real paleolithic diet? The paleolithic era stretches from about 2.5 million to 10,000 years ago. Much of what we know about the period is based on studies of skeletal remains, human artefacts and modern hunter-gatherers. “There’s not much information”, says Mark Thomas, Professor of Genetics at University College London. “It’s reasonable to say the human metabolism could be best suited to the types of diet humans have eaten for the longest period of time. The trouble with that is we don’t know a great deal about ancestral diets, and paleolithic diets were likely to be extremely variable across different regions and time periods.” Research indicates there have been evolutionary changes since the paleolithic era, which could counter the pro-paleo argument that humans are better suited to an ancient diet. One example is the development of a gene that aids the digestion of lactose, the sugar found in milk. “This gene has evolved over the last six to eight thousand years, in areas where humans started dairy farming. It is found in Europeans, and in many Middle Eastern, African and southern Asian populations”, says Professor Thomas. However, this gene is not as prevelant in areas where dairy farming was, and is still not, common place, such as East Asia, suggesting its evolution is directly influenced by the introduction of dairy. https://ichef.bbci.co.uk/images/ic/480xn/p083bwtp.jpg The bottom line No-one really knows what a real paleolithic diet was, but the generally accepted modern-day ‘paleo’ plan doesn’t stray too far from a balanced healthy diet. While eating the ‘paleo way’ could help you lose weight, there are always health risks when eliminating entire food groups from your diet. Experts explain you can achieve weight-loss results and be healthy with a balanced diet that includes modern grains and pulses, both of which research finds can reduce the risk of issues such as cardiovascular disease. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0853gxj.jpg The paleolithic, or paleo, diet – aka the stone age, hunter-gatherer or caveman diet – is based on the idea that if we eat like our ancient ancestors, we’ll be healthier and reduce our risk of certain diseases. But is it really a good idea to eat like cave people? Supporters suggest modern food isn’t suitable for the human metabolism, blaming farming and agriculture for contributing to modern-day issues such as obesity. But experts question the nutritional suitability and historical accuracy of the diet. So if you’re considering changing your diet for weight-loss or health reasons, could a paleo plan be right for you? What can you eat on a paleo diet? The paleo diet requires you to eat foods that existed before the farming and agricultural revolution (around 10,000 years ago). On the menu is food that could be hunted, fished or gathered – so meat, fish, shellfish, poultry, eggs, veggies, roots, fruits and berries. Off the menu are grains, legumes (beans, lentils and peas), dairy, sugar and salt. Yet paleo appears to mean different things to different people. Some followers won’t touch processed foods. But others make ‘paleo’ cakes using processed maple syrup and coconut sugar, arguing that maple and coconut trees existed before farming and agriculture, unlike sugar cane or beets, which table sugar is usually made from. “Nutritionally speaking, sugar is sugar, no matter whether it has come from a maple tree, a coconut, sugar cane or beets”, says dietitian Sophie Medlin. “You may be able to get a marginal amount of electrolytes (salts needed for normal cell and organ function) from some sugars, but that’s like putting a gherkin on a burger and calling it healthy”, she adds. Is a paleo diet healthy? Whole foods are encouraged on the paleo diet, which is of course healthy advice. But could cutting out all foods developed since the paleolithic era lead to a risk of nutritional deficiencies? “Eliminating dairy could increase the risk of calcium deficiency, and avoiding many starchy foods, as this diet does, can reduce the amount of fibre you eat. This could be a problem for your gut microbiome, which thrives off digesting fibre”, says Medlin. Other sources of calcium include dark leafy greens and fish such as sardines (especially the bones), while fibre is found in vegetables and fruits. Of course, in cutting out modern foods, you’re eliminating the majority of processed foods, from minimally to ultra-processed, from your diet. When avoiding processed vegetarian protein sources, such as tofu, oats, seitan or tempeh, it’s important to ensure you’re not replacing them with too much red meat. The NHS advises you to eat no more than 70g of red (and processed) meat per day. One of the issues is that fatty cuts of meat may be high in saturated fats. “We need some fat in our diet to help absorb vitamins, but too much fat, especially saturated fats, can raise your cholesterol, increasing the risk of heart disease”, advises Medlin. According to the NHS, men should eat no more than 30g of saturated fat per day and women 20g. There is also a link between red (and processed) meat and bowel cancer. You can eat meat, fish and eggs on the paleo diet. Avoiding or limiting salt, as recommended by a paleo diet, can reduce the risks of raised blood pressure, thereby cutting the risk of heart disease and stroke. So there are benefits of the paleo diet, but “there is no clear scientific evidence for claims that (it) helps prevent or treat medical conditions. In fact, much research is in favour of eating wholegrains and legumes for health issues, such as reducing the risk of cardiovascular disease”, says Medlin. https://ichef.bbci.co.uk/images/ic/480xn/p083brs0.jpg Is a paleo diet good for weight loss? There are no weight-loss guarantees on a paleo diet, though some small studies show it can be effective for short-term weight reduction. If you eliminate a food source and don’t replace it with the same number of calories, you may of course lose weight. On the other hand, if you replace legumes, grains and dairy with higher-calorie sources, you may gain weight. “A paleo diet may help you to lose weight, but on the whole it is not well balanced”, says Medlin. “Diets to promote weight loss can still include pulses, dairy and some wholegrains.” Medlin adds that the best weight-loss diet is one you can stick to, so if you are overweight and the paleo diet works for you, it could be worth a try. But be aware that research suggests it isn’t easy to follow. A study in the American Journal of Clinical Nutrition followed 250 overweight people for a year as they dieted with minimal professional support, allowing them to opt into a Mediterranean food plan, intermittent fasting, or a ‘paleo’ plan including some dairy, legumes and grains (making it much easier than a traditional paleo diet). After one year, the ‘paleo’ plan had the lowest retention rate, with just over a third sticking to it. What was a real paleolithic diet? The paleolithic era stretches from about 2.5 million to 10,000 years ago. Much of what we know about the period is based on studies of skeletal remains, human artefacts and modern hunter-gatherers. “There’s not much information”, says Mark Thomas, Professor of Genetics at University College London. “It’s reasonable to say the human metabolism could be best suited to the types of diet humans have eaten for the longest period of time. The trouble with that is we don’t know a great deal about ancestral diets, and paleolithic diets were likely to be extremely variable across different regions and time periods.” Research indicates there have been evolutionary changes since the paleolithic era, which could counter the pro-paleo argument that humans are better suited to an ancient diet. One example is the development of a gene that aids the digestion of lactose, the sugar found in milk. “This gene has evolved over the last six to eight thousand years, in areas where humans started dairy farming. It is found in Europeans, and in many Middle Eastern, African and southern Asian populations”, says Professor Thomas. However, this gene is not as prevelant in areas where dairy farming was, and is still not, common place, such as East Asia, suggesting its evolution is directly influenced by the introduction of dairy. https://ichef.bbci.co.uk/images/ic/480xn/p083bwtp.jpg The bottom line No-one really knows what a real paleolithic diet was, but the generally accepted modern-day ‘paleo’ plan doesn’t stray too far from a balanced healthy diet. While eating the ‘paleo way’ could help you lose weight, there are always health risks when eliminating entire food groups from your diet. Experts explain you can achieve weight-loss results and be healthy with a balanced diet that includes modern grains and pulses, both of which research finds can reduce the risk of issues such as cardiovascular disease."
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} | b4f537d0e28e285afbec0dd7f5e3463022bef9b797f5fb581cf1a30f0e89be17 | Miriam Margolyes: ‘If you’re mean about fat people I hate you’
https://ichef.bbci.co.uk/images/ic/480xn/p085qzyj.jpg by Polly Weeks If you sit down to watch a documentary about obesity, you probably don’t expect the presenter to start with: “It seems we’ve become a nation of humongous arses, sagging bellies and pendulous bosoms”. That is, unless she’s Miriam Margolyes. The actress, who’s as well-known for her forthright and confident persona as she is for her roles, takes on the issue in BBC Two’s Miriam’s Big Fat Adventure. “I was describing myself when I said that!”, explains the 78-year-old, laughing. The two-part programme – which is “very personal” to the star, hits our screens at 9pm on Monday 9th and Tuesday 10th March. So what can you expect from it? We spoke to Miriam about the show and her concerns about her own body. Miriam reveals how she feels about her body https://ichef.bbci.co.uk/images/ic/480xn/p085r0vg.jpg Miriam steps onto the scales at the start of the programme. She’s 78, 14 stone 10lb (93kg), 4’11” (1.5 metres) and we learn that her bmi is 41.6. “So I’m morbidly obese?”, she asks. “If that’s the terminology you want to use…”, says the health professional, who’s just handed Miriam her details on a print-out. Miriam explains she’s spent “a lifetime” worrying about her weight, and that through the documentary she’s hoping to come to terms with it. On the show, she even goes so far as to say she’s “disgusted” by her body. “I do feel like that”, she explains as we chat. “I think it’s mainly my sagging belly, I absolutely hate it. I’ve always had a bit of a fat tummy but, I don’t know, suddenly it’s just got huge and I’m really p****** off about it. And there it is, I’ll probably have it until I die, but I’m p****** off about it!”, she exclaims, before going even further: “It’s a challenge. I don’t like looking at myself naked and I don’t think anybody would, I think they’d rather go on barbed wire than look at me naked!” Given Miriam’s playful personality, she says this half-seriously, half-laughing – and this mix of honest feelings and self-deprecation is exhibited throughout the programme. She shares her insecurities about her body while offering comforting, and sometimes stern but effective, words to others who are sharing their problems. When she sees the support and help a group of children receive for their weight, she sighs and says, “I wish someone would have done that for me. I would have been saved from a lifetime of people saying things and laughing at me, and me feeling lousy. It would have made me a lot happier and a lot fitter, and I wouldn’t have to walk with a stick and all that b*******.” So was she nervous about showing this side of herself? “I think it’s very important to show vulnerability. If you are vulnerable, then not to hide it. So if that comes through I’m delighted!” And come through, it does. Whether showing she’s slightly hurt by her friend’s admission that she thinks Miriam would lose her “powerhouse” personality if she became slim, or explaining that growing up she felt left out because of her weight – such as being last to be picked for school sports teams – she doesn’t hold back on revealing her experiences, which in turn means the people she meets don’t either. Who Miriam meets along the way https://ichef.bbci.co.uk/images/ic/480xn/p085r1bz.jpg The first episode focuses on individuals who are tackling weight issues – whether they’re trying to lose it or battling public perception by embracing their body shape. In the second episode Miriam meets people getting help from the NHS, including some who’ve undergone surgery and children receiving intervention through games and fun challenges. Each meeting clearly leaves a mark on Miriam and she realises everyone she meets has faced prejudice (and been made fun of) because of their size. “I believe I say in the programme – I haven’t seen it, I don’t watch myself – that I think it’s the last taboo to go… we’re a laughing stock and I think that's wrong.” It’s this realisation that leads to her say: “If you’re mean about fat people I hate you, I hope you wither on the vine”, in the first episode. But while there are sad moments, there are uplifting ones too. Seeing Miriam dance with a bunch of body-positive women, all of them cheering her on, is particularly grin-inducing. The importance of friends https://ichef.bbci.co.uk/images/ic/480xn/p085r1ls.jpg Jon, who features on Miriam’s Big Fat Adventure. How people feel more confident when they spend time with others going through the same thing, is on display in episode one. We meet a 39-year-old man who’s been successfully dieting for two years via Man v Fat, an organisation that helps men improve their diet while creating an ‘in-it-together’ mentality through playing football. “That was fascinating to me”, says Miriam. “They are very vulnerable and they (men) don't like to be. They sort of hide it all with a lot of nonsense, but these blokes weren’t like that. They were just very real and themselves.” Opening up to each other had helped another group on the programme, who had signed up for a weight-loss retreat (two members had even formed a relationship there) – and of course it helped the dance class group. Is it a case of ‘strength-in-numbers’? Miriam believes so. “When you're fat, you're somehow walking on shifting sands. You never feel quite confident, you feel uncertain and always a bit defensive, and I definitely got that from everybody.” https://ichef.bbci.co.uk/images/ic/480xn/p085r1y4.jpg Angela, learning to walk again with the aid of a prosthetic leg, as a result of Type 2 diabetes. What advice would Miriam give? What advice would Miriam offer people who watch the programme and feel they are struggling? “I don’t know that it’s possible (to give advice). I mean, I would say ‘here’s my phone number, when you want to eat something that you think’s awful, ring me’. That's what I said to Angela.” Angela is a contributor on the programme who is slowly learning to walk again, with the aid of a prosthetic leg, after she had to have her leg amputated because of Type 2 diabetes. On the show we learn the NHS deals with 23 new obesity-related amputees every day. Pondering on the benefits of having people around to support you – whatever your issue is with obesity – Miriam says, “I think you can’t do it alone. Find a friend, someone you can speak to on the phone, so you're not doing it alone.” https://ichef.bbci.co.uk/images/ic/480xn/p085r1y4.jpg Angela, learning to walk again with the aid of a prosthetic leg, as a result of Type 2 diabetes. What Miriam learned during the experience “I certainly learnt that obesity is a very much more complex subject than I thought”, muses Miriam. “Because, I just thought it was about eating too much and not exercising enough, but there’s a lot more to it. “And, there’s no question it’s harder for some people than for others. Oh, and the mental side of it as well, I didn’t really think about. “I learnt that for sure I would never have bariatric surgery, that is not something I’d be prepared to do.” Miriam formed this opinion after spending time with two people who have had the surgery and a doctor who specialises in it – who revealed that around 15 percent of people who have the surgery go on to regain weight. She was surprised by the work involved in maintaining the weight loss. “I wouldn’t be able to sustain the incredible, miserable discipline that they put themselves through for a year. I’d love to be thin, but I wouldn’t love to be thin that much – where I could never have a meal with friends again.” Miriam talks about her diet https://ichef.bbci.co.uk/images/ic/480xn/p085s1ct.jpg Miriam with a group who are on a weight-loss retreat. In terms of Miriam’s own eating habits, we see her snacking and eating meals on the show, but it’s not the usual food associated with obesity – an apple here, a radish or two there. (We see her munch on TWO raw onions as if it’s the most natural thing in the world!). It doesn’t look like she eats a particularly unhealthy diet. “No I don’t! I just eat more than I need, obviously!”, she says. “Because the body stores fat, if I didn’t eat for a year then I’d probably be thin, but on the other hand I’d be miserable, so what do you do? You try to balance it out, don’t you?” What she says next is something we don’t hear often in the BBC Food office. “I do not cook, I loathe cooking. I always say if I see a frying pan on TV I turn off the programme! My highest pleasure is somebody cooking for me. So I’m a lousy cook, people beg not to be asked to supper. I hate cooking. I like eating, I hate cooking”. “So how do you go about eating?”, I ask, surprised by the admission. “I largely eat cold food, and when my PA comes she makes me scrambled eggs, which I love. I’ve found a Thai restaurant around the corner. It’s only been open a week and I’ve been there four times! I love salads. And I do eat healthily, I just eat a lot.” Has Miriam’s outlook changed? Given the different viewpoints Miriam encounters in the programmes, has it changed her outlook on her weight and body? “Yes, it hasn’t stopped me feeling self-disgust, but it’s made me realise it’s not perhaps altogether my fault, and I don’t hate myself for it. I’d like to be thin, but I’m more philosophical about it.” “I think I’ve been very hard on myself, and I think fat people often are. I hope this programme will cheer people up a bit. I don’t want them to be miserable because of it. I think we’re all in the same boat – nearly everybody would like to lose weight and some people just can’t. It’s really, really hard.” Watch BBC Two’s Miriam’s Big Fat Adventure at 9pm on 9th and 10th March or catch-up on iPlayer. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p085qzyj.jpg by Polly Weeks If you sit down to watch a documentary about obesity, you probably don’t expect the presenter to start with: “It seems we’ve become a nation of humongous arses, sagging bellies and pendulous bosoms”. That is, unless she’s Miriam Margolyes. The actress, who’s as well-known for her forthright and confident persona as she is for her roles, takes on the issue in BBC Two’s Miriam’s Big Fat Adventure. “I was describing myself when I said that!”, explains the 78-year-old, laughing. The two-part programme – which is “very personal” to the star, hits our screens at 9pm on Monday 9th and Tuesday 10th March. So what can you expect from it? We spoke to Miriam about the show and her concerns about her own body. Miriam reveals how she feels about her body https://ichef.bbci.co.uk/images/ic/480xn/p085r0vg.jpg Miriam steps onto the scales at the start of the programme. She’s 78, 14 stone 10lb (93kg), 4’11” (1.5 metres) and we learn that her bmi is 41.6. “So I’m morbidly obese?”, she asks. “If that’s the terminology you want to use…”, says the health professional, who’s just handed Miriam her details on a print-out. Miriam explains she’s spent “a lifetime” worrying about her weight, and that through the documentary she’s hoping to come to terms with it. On the show, she even goes so far as to say she’s “disgusted” by her body. “I do feel like that”, she explains as we chat. “I think it’s mainly my sagging belly, I absolutely hate it. I’ve always had a bit of a fat tummy but, I don’t know, suddenly it’s just got huge and I’m really p****** off about it. And there it is, I’ll probably have it until I die, but I’m p****** off about it!”, she exclaims, before going even further: “It’s a challenge. I don’t like looking at myself naked and I don’t think anybody would, I think they’d rather go on barbed wire than look at me naked!” Given Miriam’s playful personality, she says this half-seriously, half-laughing – and this mix of honest feelings and self-deprecation is exhibited throughout the programme. She shares her insecurities about her body while offering comforting, and sometimes stern but effective, words to others who are sharing their problems. When she sees the support and help a group of children receive for their weight, she sighs and says, “I wish someone would have done that for me. I would have been saved from a lifetime of people saying things and laughing at me, and me feeling lousy. It would have made me a lot happier and a lot fitter, and I wouldn’t have to walk with a stick and all that b*******.” So was she nervous about showing this side of herself? “I think it’s very important to show vulnerability. If you are vulnerable, then not to hide it. So if that comes through I’m delighted!” And come through, it does. Whether showing she’s slightly hurt by her friend’s admission that she thinks Miriam would lose her “powerhouse” personality if she became slim, or explaining that growing up she felt left out because of her weight – such as being last to be picked for school sports teams – she doesn’t hold back on revealing her experiences, which in turn means the people she meets don’t either. Who Miriam meets along the way https://ichef.bbci.co.uk/images/ic/480xn/p085r1bz.jpg The first episode focuses on individuals who are tackling weight issues – whether they’re trying to lose it or battling public perception by embracing their body shape. In the second episode Miriam meets people getting help from the NHS, including some who’ve undergone surgery and children receiving intervention through games and fun challenges. Each meeting clearly leaves a mark on Miriam and she realises everyone she meets has faced prejudice (and been made fun of) because of their size. “I believe I say in the programme – I haven’t seen it, I don’t watch myself – that I think it’s the last taboo to go… we’re a laughing stock and I think that's wrong.” It’s this realisation that leads to her say: “If you’re mean about fat people I hate you, I hope you wither on the vine”, in the first episode. But while there are sad moments, there are uplifting ones too. Seeing Miriam dance with a bunch of body-positive women, all of them cheering her on, is particularly grin-inducing. The importance of friends https://ichef.bbci.co.uk/images/ic/480xn/p085r1ls.jpg Jon, who features on Miriam’s Big Fat Adventure. How people feel more confident when they spend time with others going through the same thing, is on display in episode one. We meet a 39-year-old man who’s been successfully dieting for two years via Man v Fat, an organisation that helps men improve their diet while creating an ‘in-it-together’ mentality through playing football. “That was fascinating to me”, says Miriam. “They are very vulnerable and they (men) don't like to be. They sort of hide it all with a lot of nonsense, but these blokes weren’t like that. They were just very real and themselves.” Opening up to each other had helped another group on the programme, who had signed up for a weight-loss retreat (two members had even formed a relationship there) – and of course it helped the dance class group. Is it a case of ‘strength-in-numbers’? Miriam believes so. “When you're fat, you're somehow walking on shifting sands. You never feel quite confident, you feel uncertain and always a bit defensive, and I definitely got that from everybody.” https://ichef.bbci.co.uk/images/ic/480xn/p085r1y4.jpg Angela, learning to walk again with the aid of a prosthetic leg, as a result of Type 2 diabetes. What advice would Miriam give? What advice would Miriam offer people who watch the programme and feel they are struggling? “I don’t know that it’s possible (to give advice). I mean, I would say ‘here’s my phone number, when you want to eat something that you think’s awful, ring me’. That's what I said to Angela.” Angela is a contributor on the programme who is slowly learning to walk again, with the aid of a prosthetic leg, after she had to have her leg amputated because of Type 2 diabetes. On the show we learn the NHS deals with 23 new obesity-related amputees every day. Pondering on the benefits of having people around to support you – whatever your issue is with obesity – Miriam says, “I think you can’t do it alone. Find a friend, someone you can speak to on the phone, so you're not doing it alone.” https://ichef.bbci.co.uk/images/ic/480xn/p085r1y4.jpg Angela, learning to walk again with the aid of a prosthetic leg, as a result of Type 2 diabetes. What Miriam learned during the experience “I certainly learnt that obesity is a very much more complex subject than I thought”, muses Miriam. “Because, I just thought it was about eating too much and not exercising enough, but there’s a lot more to it. “And, there’s no question it’s harder for some people than for others. Oh, and the mental side of it as well, I didn’t really think about. “I learnt that for sure I would never have bariatric surgery, that is not something I’d be prepared to do.” Miriam formed this opinion after spending time with two people who have had the surgery and a doctor who specialises in it – who revealed that around 15 percent of people who have the surgery go on to regain weight. She was surprised by the work involved in maintaining the weight loss. “I wouldn’t be able to sustain the incredible, miserable discipline that they put themselves through for a year. I’d love to be thin, but I wouldn’t love to be thin that much – where I could never have a meal with friends again.” Miriam talks about her diet https://ichef.bbci.co.uk/images/ic/480xn/p085s1ct.jpg Miriam with a group who are on a weight-loss retreat. In terms of Miriam’s own eating habits, we see her snacking and eating meals on the show, but it’s not the usual food associated with obesity – an apple here, a radish or two there. (We see her munch on TWO raw onions as if it’s the most natural thing in the world!). It doesn’t look like she eats a particularly unhealthy diet. “No I don’t! I just eat more than I need, obviously!”, she says. “Because the body stores fat, if I didn’t eat for a year then I’d probably be thin, but on the other hand I’d be miserable, so what do you do? You try to balance it out, don’t you?” What she says next is something we don’t hear often in the BBC Food office. “I do not cook, I loathe cooking. I always say if I see a frying pan on TV I turn off the programme! My highest pleasure is somebody cooking for me. So I’m a lousy cook, people beg not to be asked to supper. I hate cooking. I like eating, I hate cooking”. “So how do you go about eating?”, I ask, surprised by the admission. “I largely eat cold food, and when my PA comes she makes me scrambled eggs, which I love. I’ve found a Thai restaurant around the corner. It’s only been open a week and I’ve been there four times! I love salads. And I do eat healthily, I just eat a lot.” Has Miriam’s outlook changed? Given the different viewpoints Miriam encounters in the programmes, has it changed her outlook on her weight and body? “Yes, it hasn’t stopped me feeling self-disgust, but it’s made me realise it’s not perhaps altogether my fault, and I don’t hate myself for it. I’d like to be thin, but I’m more philosophical about it.” “I think I’ve been very hard on myself, and I think fat people often are. I hope this programme will cheer people up a bit. I don’t want them to be miserable because of it. I think we’re all in the same boat – nearly everybody would like to lose weight and some people just can’t. It’s really, really hard.” Watch BBC Two’s Miriam’s Big Fat Adventure at 9pm on 9th and 10th March or catch-up on iPlayer."
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As 15 people nervously walk into a lab, they’re greeted by researchers at Liverpool John Moores University. They are about to hear what they will put their body – and taste buds – through over the next two weeks. They’re helping researchers understand the impact that frequently eating takeaways has on health – and they’re going to eat them twice a day for a fortnight. We see the experiment play out in BBC One documentary, The Truth About Takeaways. This is just one of several experiments on the show. The cameras follow journalist Nikki Fox as she speaks to experts from university research labs all around the country. So how were those taking part affected, what do the results tell us about the impact of a takeaway-heavy diet, and which is the worst takeaway for your health? Why two takeaways a day? https://ichef.bbci.co.uk/images/ic/480xn/p084ql79.jpg As a nation, we consume a LOT of fast food. In fact, in a Food Standards Agency survey, 27 percent of respondents reported eating a takeaway once a week. Further research highlights that one in six 16–20-year-olds eat fast food twice a day. “The purpose of the (Liverpool John Moores) study was to assess the response of two takeaway meals per day with respect to health markers”, explains Dr Ian G. Davies, Reader in Nutritional Science at the university, who led the experiment. “The consumption of takeaway (and other out of home) food has increased in the UK (especially in the young and adolescents) over the past few years, and there is limited experimental evidence on how this affects obesity and risk of certain metabolic and cardiovascular diseases. We tested this on 15 participants initially, with 12 who completed the study.” On the menu in the experiment were kebabs, fried chicken, burgers, pizza, fish and chips, Indian, and Chinese food. Why these? Because they are said to be the most popular takeaways in Britain. https://ichef.bbci.co.uk/images/ic/480xn/p084qhsq.jpg How the participants felt by the end of the experiment The participants kept video diaries, as well as having medical examinations along the way. And we see that while they start the challenge with gusto, as the two weeks progress, it becomes harder and harder for them to maintain the diet. Some of the participants struggle with poor sleep, feelings of sluggishness and lacking motivation to carry out their normal, everyday tasks. The impact on their short-term health “Overall, the majority gained weight, which was a gain in body fat for most of the participants. With respect to cardiovascular disease markers, plasma triglycerides (the concentration of fat in the blood) increased for more than half the participants. This is a marker of increased cardiovascular disease risk. Cholesterol levels, both ‘good’ and ‘bad’, showed approximately half the participants increased and the other half decreased, with no overall significant difference before and after the two weeks.” The good news for the participants is that they were unlikely to experience long-term health issues if they reverted to their usual diet. “Some individuals increased body mass and risk markers, but on return to their normal diet, this would likely be reversed over a short time period.” https://ichef.bbci.co.uk/images/ic/480xn/p084qghv.jpg Journalist Nikki Fox investigates the impact of takeaways on our health. If the diet was maintained, however… At the end of the experiment, the participants were pleased they would be able to return to their normal diet. But if they decided to maintain a two-a-day takeaway habit over months and years it could have serious repercussions on their health. “I would predict negative health consequences in relation to body weight and cardiovascular disease risk… When looking at the totality of evidence from other cross-sectional studies that investigate fast food and takeaway intake compared to body weight, and cardiovascular risk markers, there is a significant correlation showing about two takeaways/fast food meals per week is associated with increased body weight and various cardiovascular risk markers”, says Dr Davies. Is pizza really the ‘worst’ takeaway for you? https://ichef.bbci.co.uk/images/ic/480xn/p084qk37.jpg Within the programme we see – in another experiment carried out by University of Reading Professor Gunter Kuhnle – that when compared to five other takeaways (three big brands and three high-street favourites), eating a whole pizza is revealed to have the most calories and fat (although the takeaway outlet recommends only eating three slices). This is backed up by Dr Davies, who has been involved with further research that examines the nutritional composition of various takeaways. It supports the claim that pizzas are the ‘worst’ takeaway for your health, but there is a big disclaimer: every takeaway is different. “In terms of the average amount of salt, fat and energy density, then yes, from our work pizza comes out as the highest compared to other takeaway food”, says Dr Davies. “It is important to note though that there is a very large amount of variability between and within takeaway meals from one establishment to another. For example, some Chinese meals are very high in salt and sugar, whereas kebabs are high in trans fats. So it is quite difficult to state which takeaway meal is the ‘worst’. One particular meal may differ in salt, fat and sugar between different outlets, which makes labelling the ‘worst’ even more difficult”, he continues. And don’t forget portion size “From our research, the median average results show that pizza is highest in energy density, followed by English, kebabs, Indian and Chinese. But this is energy per 100g”, explains Dr Davies. “When considering portion size, the pattern is similar, but kebabs tend to be the smallest portion and therefore have less overall energy. Pizza and Chinese meals tend to be the highest in salt, and pizza and Indian highest in total sugars. For fat, and especially saturated fat, it shows pizza and English meals to be the highest and Chinese the lowest. Kebabs are highest in trans fats”, he continues. This is something Professor Kuhnle discovered in his experiment for the programme. The branded chicken and chips came out as the least harmful – nutritionally speaking – compared to the other takeaways, but was all as it seemed? He says it was was “mainly due to the small portion size”. Brands and chains v local takeaways https://ichef.bbci.co.uk/images/ic/480xn/p084qklb.jpg While the branded chicken and chips came out healthiest in Professor Kuhnle’s research, another big brand came out as unhealthiest. Is there any evidence that suggests you’ll get fewer calories and less fat from bigger brand takeaways than from an independent outlet? “The main difference between chain restaurants and independent takeaways is regulation”, says Dr Davies. “The chains produce nutritional labelling, but the independents would find this difficult. The independents tend to have higher energy content compared to the chains.” So would the Liverpool-based scientist like to see nutrition labelling on all takeaway food? “While this would be a step in the right direction (and may reduce energy content). the independent takeaways would find it difficult due to the variability in cooking practices. Perhaps showing the averages from published research may be a good halfway house. However, any labelling practice like this would need to be researched to investigate consumer behaviour.” Apps are changing the face of takeaways https://ichef.bbci.co.uk/images/ic/480xn/p084qkyy.jpg When surveys are carried out in the future, will the most popular takeaways be different to the ones we see now? There are plenty of food delivery apps that are starting to change our dining habits, not only in terms of what we eat but also where we eat it. “Just Eat’s annual report for the first half of 2019 reported a 21 percent increase in orders and 21 million new customers, so it isn’t surprising that our research also suggests that the frequency of takeaways ordered is expected to increase in the future”, says Amelia Brophy, Head of UK Data Products at YouGov. She believes that with the rise in people using food delivery apps, there will be fewer of us having our traditional ‘meal out’, well… out. “In line with declining spending on the high street, Brits in general aren’t spending as much on going out to restaurants for food”, she says. If we want to avoid health issues associated with frequently eating takeaways, we may well need to adjust our menu and portion size expectations. Dr Davies adds: “Our unpublished evidence shows about 27 percent of the population (from a relatively large Merseyside dataset) consumes a takeaway about one or two times per week, which is in line with previous work from the Food Standards Agency. At twice per week, the published evidence shows association with obesity, Type 2 diabetes risk and cardiovascular disease risk. Various strategies are needed to reduce this risk, such as reformulation of takeaway food (reducing salt, sugar, fat), offering smaller portions sizes and implementation of various policies (such as fewer establishments close to schools). Importantly, any of these strategies needs a strong research focus to establish the effect on consumer consumption behaviour.” Watch The Truth About Takeaways on Thursday, February 27 at 8pm on BBC One. | {
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"content": "As 15 people nervously walk into a lab, they’re greeted by researchers at Liverpool John Moores University. They are about to hear what they will put their body – and taste buds – through over the next two weeks. They’re helping researchers understand the impact that frequently eating takeaways has on health – and they’re going to eat them twice a day for a fortnight. We see the experiment play out in BBC One documentary, The Truth About Takeaways. This is just one of several experiments on the show. The cameras follow journalist Nikki Fox as she speaks to experts from university research labs all around the country. So how were those taking part affected, what do the results tell us about the impact of a takeaway-heavy diet, and which is the worst takeaway for your health? Why two takeaways a day? https://ichef.bbci.co.uk/images/ic/480xn/p084ql79.jpg As a nation, we consume a LOT of fast food. In fact, in a Food Standards Agency survey, 27 percent of respondents reported eating a takeaway once a week. Further research highlights that one in six 16–20-year-olds eat fast food twice a day. “The purpose of the (Liverpool John Moores) study was to assess the response of two takeaway meals per day with respect to health markers”, explains Dr Ian G. Davies, Reader in Nutritional Science at the university, who led the experiment. “The consumption of takeaway (and other out of home) food has increased in the UK (especially in the young and adolescents) over the past few years, and there is limited experimental evidence on how this affects obesity and risk of certain metabolic and cardiovascular diseases. We tested this on 15 participants initially, with 12 who completed the study.” On the menu in the experiment were kebabs, fried chicken, burgers, pizza, fish and chips, Indian, and Chinese food. Why these? Because they are said to be the most popular takeaways in Britain. https://ichef.bbci.co.uk/images/ic/480xn/p084qhsq.jpg How the participants felt by the end of the experiment The participants kept video diaries, as well as having medical examinations along the way. And we see that while they start the challenge with gusto, as the two weeks progress, it becomes harder and harder for them to maintain the diet. Some of the participants struggle with poor sleep, feelings of sluggishness and lacking motivation to carry out their normal, everyday tasks. The impact on their short-term health “Overall, the majority gained weight, which was a gain in body fat for most of the participants. With respect to cardiovascular disease markers, plasma triglycerides (the concentration of fat in the blood) increased for more than half the participants. This is a marker of increased cardiovascular disease risk. Cholesterol levels, both ‘good’ and ‘bad’, showed approximately half the participants increased and the other half decreased, with no overall significant difference before and after the two weeks.” The good news for the participants is that they were unlikely to experience long-term health issues if they reverted to their usual diet. “Some individuals increased body mass and risk markers, but on return to their normal diet, this would likely be reversed over a short time period.” https://ichef.bbci.co.uk/images/ic/480xn/p084qghv.jpg Journalist Nikki Fox investigates the impact of takeaways on our health. If the diet was maintained, however… At the end of the experiment, the participants were pleased they would be able to return to their normal diet. But if they decided to maintain a two-a-day takeaway habit over months and years it could have serious repercussions on their health. “I would predict negative health consequences in relation to body weight and cardiovascular disease risk… When looking at the totality of evidence from other cross-sectional studies that investigate fast food and takeaway intake compared to body weight, and cardiovascular risk markers, there is a significant correlation showing about two takeaways/fast food meals per week is associated with increased body weight and various cardiovascular risk markers”, says Dr Davies. Is pizza really the ‘worst’ takeaway for you? https://ichef.bbci.co.uk/images/ic/480xn/p084qk37.jpg Within the programme we see – in another experiment carried out by University of Reading Professor Gunter Kuhnle – that when compared to five other takeaways (three big brands and three high-street favourites), eating a whole pizza is revealed to have the most calories and fat (although the takeaway outlet recommends only eating three slices). This is backed up by Dr Davies, who has been involved with further research that examines the nutritional composition of various takeaways. It supports the claim that pizzas are the ‘worst’ takeaway for your health, but there is a big disclaimer: every takeaway is different. “In terms of the average amount of salt, fat and energy density, then yes, from our work pizza comes out as the highest compared to other takeaway food”, says Dr Davies. “It is important to note though that there is a very large amount of variability between and within takeaway meals from one establishment to another. For example, some Chinese meals are very high in salt and sugar, whereas kebabs are high in trans fats. So it is quite difficult to state which takeaway meal is the ‘worst’. One particular meal may differ in salt, fat and sugar between different outlets, which makes labelling the ‘worst’ even more difficult”, he continues. And don’t forget portion size “From our research, the median average results show that pizza is highest in energy density, followed by English, kebabs, Indian and Chinese. But this is energy per 100g”, explains Dr Davies. “When considering portion size, the pattern is similar, but kebabs tend to be the smallest portion and therefore have less overall energy. Pizza and Chinese meals tend to be the highest in salt, and pizza and Indian highest in total sugars. For fat, and especially saturated fat, it shows pizza and English meals to be the highest and Chinese the lowest. Kebabs are highest in trans fats”, he continues. This is something Professor Kuhnle discovered in his experiment for the programme. The branded chicken and chips came out as the least harmful – nutritionally speaking – compared to the other takeaways, but was all as it seemed? He says it was was “mainly due to the small portion size”. Brands and chains v local takeaways https://ichef.bbci.co.uk/images/ic/480xn/p084qklb.jpg While the branded chicken and chips came out healthiest in Professor Kuhnle’s research, another big brand came out as unhealthiest. Is there any evidence that suggests you’ll get fewer calories and less fat from bigger brand takeaways than from an independent outlet? “The main difference between chain restaurants and independent takeaways is regulation”, says Dr Davies. “The chains produce nutritional labelling, but the independents would find this difficult. The independents tend to have higher energy content compared to the chains.” So would the Liverpool-based scientist like to see nutrition labelling on all takeaway food? “While this would be a step in the right direction (and may reduce energy content). the independent takeaways would find it difficult due to the variability in cooking practices. Perhaps showing the averages from published research may be a good halfway house. However, any labelling practice like this would need to be researched to investigate consumer behaviour.” Apps are changing the face of takeaways https://ichef.bbci.co.uk/images/ic/480xn/p084qkyy.jpg When surveys are carried out in the future, will the most popular takeaways be different to the ones we see now? There are plenty of food delivery apps that are starting to change our dining habits, not only in terms of what we eat but also where we eat it. “Just Eat’s annual report for the first half of 2019 reported a 21 percent increase in orders and 21 million new customers, so it isn’t surprising that our research also suggests that the frequency of takeaways ordered is expected to increase in the future”, says Amelia Brophy, Head of UK Data Products at YouGov. She believes that with the rise in people using food delivery apps, there will be fewer of us having our traditional ‘meal out’, well… out. “In line with declining spending on the high street, Brits in general aren’t spending as much on going out to restaurants for food”, she says. If we want to avoid health issues associated with frequently eating takeaways, we may well need to adjust our menu and portion size expectations. Dr Davies adds: “Our unpublished evidence shows about 27 percent of the population (from a relatively large Merseyside dataset) consumes a takeaway about one or two times per week, which is in line with previous work from the Food Standards Agency. At twice per week, the published evidence shows association with obesity, Type 2 diabetes risk and cardiovascular disease risk. Various strategies are needed to reduce this risk, such as reformulation of takeaway food (reducing salt, sugar, fat), offering smaller portions sizes and implementation of various policies (such as fewer establishments close to schools). Importantly, any of these strategies needs a strong research focus to establish the effect on consumer consumption behaviour.” Watch The Truth About Takeaways on Thursday, February 27 at 8pm on BBC One."
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} | 2efb45984b4a3e72f99d6c30a0531540026409015f106bfee0dc4b27c1870cd6 | Is your kitchen harbouring more germs than your loo?
About 2.4 million cases of food poisoning occur in the UK every year, according to the Food Standards Agency. While restaurants and takeaways are to blame for many of these, the cause of others lurks in the domestic kitchen. Some germs could be introduced by you when cooking. Do you wash your hands when you get home and before you prepare food? When was the last time you cleaned your phone – especially important if you use it to read recipes? Do you know how clean your dishcloths and tea-towels are? The winter vomiting bug, or norovirus, is the most common type of food poisoning. But other bacteria, viruses, fungi and parasites – including campylobacter and salmonella – are also making us sick. You might have as many questions about germs as there are bacteria on your chopping board (we’ll get to that later). So here we explore the many ways germs can make their way into your mouth, with the help of The Hygiene Doctor, Dr Lisa Ackerley. https://ichef.bbci.co.uk/images/ic/480xn/p08478pn.jpg There are thousands of germs on your hands Lots of infectious diseases are spread by touch. Since your hands are reported to harbour around 3,000 bacteria from more than 150 species at any time (most of which are harmless), imagine how many germs you can introduce to your kitchen if you cook without washing them. To make matters worse, germs shed from your mouth and nose onto your hands. Washing your hands in the right way helps get rid of these pathogens. Washing them with just water reduces bacteria levels to 23 percent, but washing them with soap and water can cut that to 8 percent, according to research. You’re not killing the pathogens though, you’re just washing them away. That’s why it doesn’t matter whether the water is hot or cold. It’s also why you need to clean your sink! Dr Ackerley says, “When you come home, you wash your hands. When you arrive at work, you wash your hands. You don’t know what you’ve picked up on your way. Hand-washing is most important at key moments.” One in six smartphones contaminated with poo Your phone probably goes everywhere with you; even the bathroom. Faecal bacteria is found on one in six smartphones, according to a study commissioned by The UK Global Handwashing coalition – giving ‘dirty talk’ a whole new meaning. Around 57 percent of Brits use their phone on the toilet, YouGov reveals. No wonder so many phones are covered in poo germs. These types of bacteria can survive on hands and surfaces for hours, especially when the surface is warm and away from sunlight, like a toasty phone in your pocket. From there, germs can be picked up by other people or transferred onto items such as food and door or pan handles. “If you’ve been using your phone extensively with dirty hands, then you should wipe it and wash your hands before you start cooking”, says Dr Ackerley. She also cautions against spreading bacteria from food to phone: “If you have touched raw meat, wash your hands before touching your phone”. https://ichef.bbci.co.uk/images/ic/480xn/p0845swy.jpg 60 percent dishcloths contaminated with e. coli With 60 percent of dishcloths found to be contaminated with e. coli, according to a study commissioned by the Global Hygiene Council, and other cloths in the kitchen often being similarly germ-laden, what can you do to reduce the spread of germs? “A lot of people use cloths indiscriminately. They are probably the dirtiest item in the kitchen. You’re basically picking up bacteria as you clean and there comes a point where you’re actually dirtying the surface”, explains Dr Ackerley. Here are tips for cloth cleanliness: Use separate cloths for the dishes, floor, drying hands and other surfaces.Put washing-up brushes in the dishwasher regularly.Wash your cloths regularly at hotter than 60C (ideally hotter than 80C).If you don’t have a boil wash on your machine, put your dishcloths in a large saucepan with some washing powder and bring to the boil. Use separate cloths for the dishes, floor, drying hands and other surfaces. Put washing-up brushes in the dishwasher regularly. Wash your cloths regularly at hotter than 60C (ideally hotter than 80C). If you don’t have a boil wash on your machine, put your dishcloths in a large saucepan with some washing powder and bring to the boil. Bathroom taps are cleaner than kitchen worktops A whopping 32 percent of kitchen worktops tested positive for coliform bacteria (a family of bacteria including salmonella and e. coli and an indicator of potential faecal contamination) in a 2011 study. Just 9 percent of bathroom tap handles tested positive in the same study. Organisms can survive for anything from a couple of hours to several days, depending on what they are and the surface they are on. But should we all reach for the antibacterial spray? In 2018, the BBC series Trust Me I’m a Doctor found swabs of a family worktop, taken just 1 hour after a thorough clean with antibacterial wipes, showed evidence of bacteria and fungal growth. After 12 hours, the growth of bacteria and fungus was dramatic. Writing for the BBC, Dr Michael Mosley said, “If you are using antibacterial products in the hope of keeping microbes at bay, you may well be wasting your time and money. Not only will they grow back, fast, but the vast majority of the microbes that live in our houses are harmless, and some are even important for maintaining good health.” Nevertheless, Dr Ackerley believes it is important to use an antibacterial cleaner on work surfaces at key moments, such as after preparing raw meat or fish. “We must disinfect surfaces that are contaminated so that we’re not leaving a little present for someone who uses the kitchen afterwards.” https://ichef.bbci.co.uk/images/ic/480xn/p0845xb0.jpg There’s more bacteria on your chopping board than on your loo seat “Usually there are about 200 times more faecal bacteria on the average cutting board than on a toilet seat,” Dr Chuck Gerba, Professor of Microbiology at the University of Arizona, told the BBC. It doesn't necessarily get there through contact with faeces, but rather with raw meat. When it comes to washing kitchen equipment that comes into contact with meat, “a dishwasher is best”, says Dr Ackerley. If you don’t have access to one, there are two ways of disinfecting a chopping board: with chemicals or heat. To wash a chopping board, place it in the sink and spray with an antibacterial chemical, leaving it for a few minutes before washing. Alternatively, carefully pour boiling water over it to sterilise the bacteria. Scrubbing a board without first sterilising it runs the risk of contaminating your cleaning cloth or brush. It’s best practice to have one chopping board and knife for meat and fish and another for everything else. https://ichef.bbci.co.uk/images/ic/480xn/p0845tx0.jpg Is your sink making you sick? There could be “millions of bacteria down the drain but, it’s how it gets into someone’s body and causes illness” that is the main issue, says Dr Ackerley. We often wash our hands in the kitchen sink, but “when doing that you could be making the sink dirty”, she says. The bacteria is washed into the sink and drain. This, coupled with washing contaminated items such as knives and chopping boards used for raw meat, may be cause for concern. “If you then fill the sink with water and wash a lettuce, there is a risk you are contaminating your lettuce”, says Dr Ackerley. The same goes for plates and cups. So what can you do to minimise the risk of contamination from your sink? Disinfect it from time to time, preferably using an antibacterial cleaner, and wash vegetables under running water rather than filling up the sink. Is there e. coli in your fridge? The main purpose of a fridge is to slow the growth of bacteria and prolong the life of food. However, once the bacteria has grown and sits on a surface, Dr Ackerley says “e. coli has been found to live in refrigerators for weeks”. More than 40 percent of homes failed tests on bacteria and mould build-up inside fridges in a 2010 Hygiene in the Home Study, which tested 180 homes in various countries, including the UK. “You need to disinfect any surfaces that might be contaminated”, says Dr Ackerley. 3-second rule? We’ve all heard it, and we’re probably all guilty of following it. But is it really OK to eat food off the floor if it’s only been there for 3 seconds? “If it’s going to be peeled or cooked, I wouldn’t be so worried, but if it’s going to be eaten as it is, then no, don’t take the risk. So if you drop an unpeeled potato on the floor, it really doesn’t matter. But if you drop a sandwich, you don’t know what that sandwich has landed in; it doesn’t matter how long it’s on the floor, it could be contaminated.” 3 top tips The good news is, you don’t need to spend all your time cleaning and worrying about germs in the kitchen. Good hygiene comes down to: Key moments of cleanliness, such as hand washing in the right way at the right time.Targetted cleaning of contaminated areas, such as after preparing raw chicken.Preparation of cleaning equipment, such as segregated clean cloths for different jobs around the kitchen. Key moments of cleanliness, such as hand washing in the right way at the right time. Targetted cleaning of contaminated areas, such as after preparing raw chicken. Preparation of cleaning equipment, such as segregated clean cloths for different jobs around the kitchen. It’s also a good idea to avoid eating food that’s been on the floor! https://ichef.bbci.co.uk/images/ic/480xn/p0845v95.jpg | {
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"content": "About 2.4 million cases of food poisoning occur in the UK every year, according to the Food Standards Agency. While restaurants and takeaways are to blame for many of these, the cause of others lurks in the domestic kitchen. Some germs could be introduced by you when cooking. Do you wash your hands when you get home and before you prepare food? When was the last time you cleaned your phone – especially important if you use it to read recipes? Do you know how clean your dishcloths and tea-towels are? The winter vomiting bug, or norovirus, is the most common type of food poisoning. But other bacteria, viruses, fungi and parasites – including campylobacter and salmonella – are also making us sick. You might have as many questions about germs as there are bacteria on your chopping board (we’ll get to that later). So here we explore the many ways germs can make their way into your mouth, with the help of The Hygiene Doctor, Dr Lisa Ackerley. https://ichef.bbci.co.uk/images/ic/480xn/p08478pn.jpg There are thousands of germs on your hands Lots of infectious diseases are spread by touch. Since your hands are reported to harbour around 3,000 bacteria from more than 150 species at any time (most of which are harmless), imagine how many germs you can introduce to your kitchen if you cook without washing them. To make matters worse, germs shed from your mouth and nose onto your hands. Washing your hands in the right way helps get rid of these pathogens. Washing them with just water reduces bacteria levels to 23 percent, but washing them with soap and water can cut that to 8 percent, according to research. You’re not killing the pathogens though, you’re just washing them away. That’s why it doesn’t matter whether the water is hot or cold. It’s also why you need to clean your sink! Dr Ackerley says, “When you come home, you wash your hands. When you arrive at work, you wash your hands. You don’t know what you’ve picked up on your way. Hand-washing is most important at key moments.” One in six smartphones contaminated with poo Your phone probably goes everywhere with you; even the bathroom. Faecal bacteria is found on one in six smartphones, according to a study commissioned by The UK Global Handwashing coalition – giving ‘dirty talk’ a whole new meaning. Around 57 percent of Brits use their phone on the toilet, YouGov reveals. No wonder so many phones are covered in poo germs. These types of bacteria can survive on hands and surfaces for hours, especially when the surface is warm and away from sunlight, like a toasty phone in your pocket. From there, germs can be picked up by other people or transferred onto items such as food and door or pan handles. “If you’ve been using your phone extensively with dirty hands, then you should wipe it and wash your hands before you start cooking”, says Dr Ackerley. She also cautions against spreading bacteria from food to phone: “If you have touched raw meat, wash your hands before touching your phone”. https://ichef.bbci.co.uk/images/ic/480xn/p0845swy.jpg 60 percent dishcloths contaminated with e. coli With 60 percent of dishcloths found to be contaminated with e. coli, according to a study commissioned by the Global Hygiene Council, and other cloths in the kitchen often being similarly germ-laden, what can you do to reduce the spread of germs? “A lot of people use cloths indiscriminately. They are probably the dirtiest item in the kitchen. You’re basically picking up bacteria as you clean and there comes a point where you’re actually dirtying the surface”, explains Dr Ackerley. Here are tips for cloth cleanliness: Use separate cloths for the dishes, floor, drying hands and other surfaces.Put washing-up brushes in the dishwasher regularly.Wash your cloths regularly at hotter than 60C (ideally hotter than 80C).If you don’t have a boil wash on your machine, put your dishcloths in a large saucepan with some washing powder and bring to the boil. Use separate cloths for the dishes, floor, drying hands and other surfaces. Put washing-up brushes in the dishwasher regularly. Wash your cloths regularly at hotter than 60C (ideally hotter than 80C). If you don’t have a boil wash on your machine, put your dishcloths in a large saucepan with some washing powder and bring to the boil. Bathroom taps are cleaner than kitchen worktops A whopping 32 percent of kitchen worktops tested positive for coliform bacteria (a family of bacteria including salmonella and e. coli and an indicator of potential faecal contamination) in a 2011 study. Just 9 percent of bathroom tap handles tested positive in the same study. Organisms can survive for anything from a couple of hours to several days, depending on what they are and the surface they are on. But should we all reach for the antibacterial spray? In 2018, the BBC series Trust Me I’m a Doctor found swabs of a family worktop, taken just 1 hour after a thorough clean with antibacterial wipes, showed evidence of bacteria and fungal growth. After 12 hours, the growth of bacteria and fungus was dramatic. Writing for the BBC, Dr Michael Mosley said, “If you are using antibacterial products in the hope of keeping microbes at bay, you may well be wasting your time and money. Not only will they grow back, fast, but the vast majority of the microbes that live in our houses are harmless, and some are even important for maintaining good health.” Nevertheless, Dr Ackerley believes it is important to use an antibacterial cleaner on work surfaces at key moments, such as after preparing raw meat or fish. “We must disinfect surfaces that are contaminated so that we’re not leaving a little present for someone who uses the kitchen afterwards.” https://ichef.bbci.co.uk/images/ic/480xn/p0845xb0.jpg There’s more bacteria on your chopping board than on your loo seat “Usually there are about 200 times more faecal bacteria on the average cutting board than on a toilet seat,” Dr Chuck Gerba, Professor of Microbiology at the University of Arizona, told the BBC. It doesn't necessarily get there through contact with faeces, but rather with raw meat. When it comes to washing kitchen equipment that comes into contact with meat, “a dishwasher is best”, says Dr Ackerley. If you don’t have access to one, there are two ways of disinfecting a chopping board: with chemicals or heat. To wash a chopping board, place it in the sink and spray with an antibacterial chemical, leaving it for a few minutes before washing. Alternatively, carefully pour boiling water over it to sterilise the bacteria. Scrubbing a board without first sterilising it runs the risk of contaminating your cleaning cloth or brush. It’s best practice to have one chopping board and knife for meat and fish and another for everything else. https://ichef.bbci.co.uk/images/ic/480xn/p0845tx0.jpg Is your sink making you sick? There could be “millions of bacteria down the drain but, it’s how it gets into someone’s body and causes illness” that is the main issue, says Dr Ackerley. We often wash our hands in the kitchen sink, but “when doing that you could be making the sink dirty”, she says. The bacteria is washed into the sink and drain. This, coupled with washing contaminated items such as knives and chopping boards used for raw meat, may be cause for concern. “If you then fill the sink with water and wash a lettuce, there is a risk you are contaminating your lettuce”, says Dr Ackerley. The same goes for plates and cups. So what can you do to minimise the risk of contamination from your sink? Disinfect it from time to time, preferably using an antibacterial cleaner, and wash vegetables under running water rather than filling up the sink. Is there e. coli in your fridge? The main purpose of a fridge is to slow the growth of bacteria and prolong the life of food. However, once the bacteria has grown and sits on a surface, Dr Ackerley says “e. coli has been found to live in refrigerators for weeks”. More than 40 percent of homes failed tests on bacteria and mould build-up inside fridges in a 2010 Hygiene in the Home Study, which tested 180 homes in various countries, including the UK. “You need to disinfect any surfaces that might be contaminated”, says Dr Ackerley. 3-second rule? We’ve all heard it, and we’re probably all guilty of following it. But is it really OK to eat food off the floor if it’s only been there for 3 seconds? “If it’s going to be peeled or cooked, I wouldn’t be so worried, but if it’s going to be eaten as it is, then no, don’t take the risk. So if you drop an unpeeled potato on the floor, it really doesn’t matter. But if you drop a sandwich, you don’t know what that sandwich has landed in; it doesn’t matter how long it’s on the floor, it could be contaminated.” 3 top tips The good news is, you don’t need to spend all your time cleaning and worrying about germs in the kitchen. Good hygiene comes down to: Key moments of cleanliness, such as hand washing in the right way at the right time.Targetted cleaning of contaminated areas, such as after preparing raw chicken.Preparation of cleaning equipment, such as segregated clean cloths for different jobs around the kitchen. Key moments of cleanliness, such as hand washing in the right way at the right time. Targetted cleaning of contaminated areas, such as after preparing raw chicken. Preparation of cleaning equipment, such as segregated clean cloths for different jobs around the kitchen. It’s also a good idea to avoid eating food that’s been on the floor! https://ichef.bbci.co.uk/images/ic/480xn/p0845v95.jpg"
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A good-quality breakfast, plenty of exercise, a homemade lunch and stress-free freshly cooked dinner are keys to a healthy life. No time? No problem. Empty wallet? We're on it. Make quick homemade breakfasts We spend, on average, just under 11 minutes eating breakfast every day. A bowl of cereal or slice of toast is super-speedy to prep, but you can rustle up and eat most of these breakfasts in a similar amount of time. Alternatively, make breakfast the night before so it's ready to eat before the kettle has boiled. Adding fruit and veg is one way to make breakfast taste great without extra sugar – and it helps you get your five-a-day. You could save a pretty penny, decrease your sugar intake and up your fibre, protein and vitamins, keeping you fuller for longer. Pack favourite meals with extra veg One thing that's sure to improve your life is getting your five-a-day, every day. According to the National Diet and Nutrition Survey only 31% of adults and 8% of teenagers meet the five-a-day recommendation. Start by simply adding more veggies to your usual meals (you can even hide them), then add a couple of new dishes to your repertoire. Fill up on gut-friendly fibre Complex carbs are your friends and many everyday foods are packed with this vital nutrient: brown rice, wholemeal pasta, peas, beans, grains and pulses are loaded with it. If you don’t like wholemeal pasta and brown rice, just add lots of fibrous vegetables to the sauce. There are plenty of other high-fibre meals and snacks. Make your own lunch Spend more time on your lunch break enjoying yourself rather than stood in a supermarket queue, make your meal the way you like it and save cash! Sandwiches, wraps and salads are easy to make and simple to transport in a lunch box. Try takeaway swaps It's time to quit fast-food habits and make your own dinner. Whether you're partial to a Chinese or Indian takeaway, fish and chips or a kebab, we've got plenty of easy recipes. Batch-cook favourites There's no better feeling than a homemade meal you've stashed away in the freezer for after a long and tiring day. Live your best smug life by using your spare time to batch-cook meals for days when you need them most. Baking and slow-cooking make an easy job of prepping large meals. Eat more oily fish Oily fish is a great source of protein. It is low in saturated fat and high in the essential fatty acid Omega 3, which is good for memory and brain function. Salmon is the most popular, but mackerel, trout and sardines are great sources too. Few of us eat the recommended one portion a week, so here are some easy recipes to help change that. Be ready for last-minute dinners Dinner doesn't have to involve loads of planning. These meals need a handful of ingredients and take almost no time to prep. Keep a small stack of shop-bought pasta, gnocchi, wraps, rice and noodles in your cupboard. You might have to pop to the shops for one or two fresh items, but a well-stocked cupboard should keep stress levels down. Eat well when you’re skint Perhaps you’re waiting for your pay packet or saving up for the trip of a lifetime, but eating cheaply doesn't have to come at the cost of boring food. Tins, packets, cheaper cuts of meat and local produce bring the cost of your weekly shop down, without having to compromise on taste or size. Fill up on these wallet-concious meals. Fuelling exercise Exercise may make you feel tired in the short term, but getting fitter is likely to improve your energy and concentration. Fuelling your body before a major workout will give you the energy to perform at your best. Many professionals advise you eat 45–60 minutes before the workout and within 45 minutes of finishing. Make sure you eat plenty of slow-release carbs such as oats, fruits and wholegrains. After a tiring workout, your body rebuilds its glycogen stores to repair and grow your muscles. Eating a combination of carbs, fats and proteins helps with this and to avoid sore muscles. | {
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"content": "A good-quality breakfast, plenty of exercise, a homemade lunch and stress-free freshly cooked dinner are keys to a healthy life. No time? No problem. Empty wallet? We're on it. Make quick homemade breakfasts We spend, on average, just under 11 minutes eating breakfast every day. A bowl of cereal or slice of toast is super-speedy to prep, but you can rustle up and eat most of these breakfasts in a similar amount of time. Alternatively, make breakfast the night before so it's ready to eat before the kettle has boiled. Adding fruit and veg is one way to make breakfast taste great without extra sugar – and it helps you get your five-a-day. You could save a pretty penny, decrease your sugar intake and up your fibre, protein and vitamins, keeping you fuller for longer. Pack favourite meals with extra veg One thing that's sure to improve your life is getting your five-a-day, every day. According to the National Diet and Nutrition Survey only 31% of adults and 8% of teenagers meet the five-a-day recommendation. Start by simply adding more veggies to your usual meals (you can even hide them), then add a couple of new dishes to your repertoire. Fill up on gut-friendly fibre Complex carbs are your friends and many everyday foods are packed with this vital nutrient: brown rice, wholemeal pasta, peas, beans, grains and pulses are loaded with it. If you don’t like wholemeal pasta and brown rice, just add lots of fibrous vegetables to the sauce. There are plenty of other high-fibre meals and snacks. Make your own lunch Spend more time on your lunch break enjoying yourself rather than stood in a supermarket queue, make your meal the way you like it and save cash! Sandwiches, wraps and salads are easy to make and simple to transport in a lunch box. Try takeaway swaps It's time to quit fast-food habits and make your own dinner. Whether you're partial to a Chinese or Indian takeaway, fish and chips or a kebab, we've got plenty of easy recipes. Batch-cook favourites There's no better feeling than a homemade meal you've stashed away in the freezer for after a long and tiring day. Live your best smug life by using your spare time to batch-cook meals for days when you need them most. Baking and slow-cooking make an easy job of prepping large meals. Eat more oily fish Oily fish is a great source of protein. It is low in saturated fat and high in the essential fatty acid Omega 3, which is good for memory and brain function. Salmon is the most popular, but mackerel, trout and sardines are great sources too. Few of us eat the recommended one portion a week, so here are some easy recipes to help change that. Be ready for last-minute dinners Dinner doesn't have to involve loads of planning. These meals need a handful of ingredients and take almost no time to prep. Keep a small stack of shop-bought pasta, gnocchi, wraps, rice and noodles in your cupboard. You might have to pop to the shops for one or two fresh items, but a well-stocked cupboard should keep stress levels down. Eat well when you’re skint Perhaps you’re waiting for your pay packet or saving up for the trip of a lifetime, but eating cheaply doesn't have to come at the cost of boring food. Tins, packets, cheaper cuts of meat and local produce bring the cost of your weekly shop down, without having to compromise on taste or size. Fill up on these wallet-concious meals. Fuelling exercise Exercise may make you feel tired in the short term, but getting fitter is likely to improve your energy and concentration. Fuelling your body before a major workout will give you the energy to perform at your best. Many professionals advise you eat 45–60 minutes before the workout and within 45 minutes of finishing. Make sure you eat plenty of slow-release carbs such as oats, fruits and wholegrains. After a tiring workout, your body rebuilds its glycogen stores to repair and grow your muscles. Eating a combination of carbs, fats and proteins helps with this and to avoid sore muscles."
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https://ichef.bbci.co.uk/images/ic/480xn/p0825ch1.jpg Tom and Chris get started on the challenge together. Words by Chris, volunteer on Lose Weight and Get Fit with Tom Kerridge. The rheumatoid arthritis diagnosis changed everything. It was the catalyst for my weight gain. I’ve always been what you might call a ‘big chap’, but through a diet I’d lost eight stone and was feeling better than ever. I’d even been running two miles every day to my job as a community police officer in Gloucester. Yet every day I was waking up in pain and my joints were becoming stiff. At first I put it down to pushing myself too hard, but then the pain became impossible to ignore. I went to the GP and was diagnosed. My diet and healthier lifestyle came to a stop. I used the diagnosis as an excuse to avoid exercise, and slipped into old eating habits – absent-mindedly eating a packet of biscuits while watching TV in the evening, or, of course, crisps. They were my weakness. I could eat packets at a time without even realising. And with my motivation having disappeared, over the next two years the weight piled back on. Why I thought TV would help I’d heard Tom Kerridge was going to be filming a show in his home town of Gloucester and was looking for people to take part. The idea was that he and 11 locals would take on a challenge to regain control of their weight, and get fitter and healthier in the process. Quite a few people told me, ‘I think you could do this’, which was a bit of a back-handed compliment! On the one hand they were saying they thought I’d rise to the challenge, but on the other they were saying ‘you need a bit of help and we think you should do it.’ So, I applied. I knew it was the right thing to do, I’m 41 and my weight was becoming an issue. I liked the idea of the programme, Lose Weight and Get Fit with Tom Kerridge. It wasn’t going to offer a quick-fix diet that was unsustainable. It was going to focus on making good choices and creating an eating plan I could stick to for life. The fitness element would find exercises I’d enjoy and be able to maintain. I wanted to see what I could achieve. I knew if I was taking part in a TV show, I wouldn’t be able to back out and say, ‘oh well I’m having a bad week I’m not going to do it’. ‘I’d never been so nervous’ On the first day on set I felt the nerves of not knowing what was going to happen. My main concern was the diet. I was the world’s fussiest eater. In fact, I was so fussy that friends and colleagues would take the mick out of me for it. So I was really concerned about what kind of food I was going to have to eat. Little did I know that would be the least of my problems… https://ichef.bbci.co.uk/images/ic/480xn/p0825g45.jpg Chris’ family meet Tom when filming Lose Weight and Get Fit with Tom Kerridge. Meeting ‘The Terminator’ and my start weight In episode one you see us all stepping onto a machine that analyses our weight and fat. We nicknamed it ‘The Terminator’, the whole machine was horrendous. It effectively felt like it was telling you off! We all knew we were overweight and unfit, but to actually see it and then for the machine to highlight that you were high risk for all sorts of problems was a shock. The number staring back at me was 120kg – more than 18½ stone. But the weight wasn’t the only issue. Because of my job, where I’m out on patrol often, I do a lot of walking, so I’d thought I was medically quite fit. But that machine showed me the harsh reality. It might as well have said 'no you’re not, what are you on about? You’re in a dream world!’. I was told I was at high risk because of the amount of fat around my organs. The ridiculous thing is, my daughter had a metabolic condition when younger which led to her having a liver transplant, so I’m aware of how important organ donation is. Now, here I was telling myself ‘crikey, if I carry on like this, I’ll end up reliant on other people to keep my life going’. It really was quite alarming. Taking on the challenge of eating differently https://ichef.bbci.co.uk/images/ic/480xn/p0825jtx.jpg Tom Kerridge's steak tacos from Lose Weight and Get Fit. I was one of those people who if I hadn’t tasted it before, I wasn’t going to try it. But that wasn’t an option. Tom served up his dishes, and with the cameras all around I had to give them a go. When I did, the tastes were unbelievable. I was a bit gutted! I’d missed out on all these flavours for years. The first thing I tried was a steak taco, which had guacamole in it. I would never even think about eating avocado before. It was green, it was horrible and I hated the texture. But after taking a bite, I realised what a difference it made to the dish! My diet before was pretty bad. Breakfast would be either a high-sugar cereal or a bacon sandwich. Lunch would be something I could grab quickly. I’d probably buy a sandwich – but it didn’t stop there – I’d pick up crisps and a sausage roll, and of course a chocolate bar and fizzy drink. For dinner, if I was at home I’d probably have something from the chippie up the road, and if I was at work it’d be from the nearby kebab van. Now it’s completely different – I think the kebab van has put in a couple of missing person reports because I haven’t been there in so long! I became a lot more aware of what I was eating and the big difference now is that I plan my meals. For breakfast, I’ll have a shake, porridge or low-calorie cereal. For lunch, I’ll bring a low-calorie soup into work and have it with a brown roll. And in the evening, I’ll have a healthy home-cooked meal or, if I’m at work, we’ll all plan together what we’re going to eat. How weight-loss has impacted my relationships One of the biggest changes is I’m now in the kitchen a lot more. Previously I hadn’t cooked for my family. My poor wife, we’d been married for 10 years and I’d never cooked her a meal, but everything’s different now. She used to hate me always asking ‘what’s for tea?’. Now I’ll say, ‘I’m thinking of doing this for tea’, and it takes pressure off her. It’s good for my children to see too. My daughter in particular has been inspired and is getting into healthier food – she’ll put requests in for Tom’s recipes, especially the curry and steak tacos. It’s so rewarding to know I’m being a healthy influence. As for my son, he’s seven, and with the weight I’ve lost it means I can play a lot more with him. I feel like the whole family’s getting positives from it. My colleagues have been so supportive too. I tend to work with the same people on shift and they’ve got involved and make suggestions for what we should try – they’re helping me to keep on the straight and narrow! https://ichef.bbci.co.uk/images/ic/480xn/p0825k3q.jpg Chris and the other contributors from Lose Weight and Get Fit, with Adam and Tom. Focusing on my fitness levels Because of my arthritis, I needed to focus on low-impact exercise. Personal trainer on the show, Adam Peacock, introduced us to resistance bands and a fitness programme, which helped. I do the exercises in the garden when I get cravings for snacks! We did lots of activities – I enjoyed a class where you were dancing like you were in a club! It didn’t take long for my confidence to grow. Creating a support group I’ve made good friends from the programme. We’ve got a group chat and, even though the cameras have stopped rolling, we’re still giving a lot of support to each other. We regularly meet and play squash and we still message each other daily. We keep each other updated with our activities – if I try something new and enjoy it, I see if anyone wants to come to the next one. The result! https://ichef.bbci.co.uk/images/ic/480xn/p082fscx.jpg Chris lost a lot of weight on the show and has continued to lose it since the cameras stopped rolling. You’ll have seen me steadily losing weight and getting fitter on the show. By the fourth week I’d lost 3kg, and just a few weeks later I’d lost a whole lot more. How much? You’ll have to tune in to find out! And that was just the start. I’ve maintained the regime and embraced it. And I’ve lost lots more weight. As a result, my arthritis – while something I still have to manage – is better, as weighing less means there’s less strain on my joints. It’s improved all areas of my life and I’ve made new friends in the process. I know I can keep going and keep achieving. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0825ch1.jpg Tom and Chris get started on the challenge together. Words by Chris, volunteer on Lose Weight and Get Fit with Tom Kerridge. The rheumatoid arthritis diagnosis changed everything. It was the catalyst for my weight gain. I’ve always been what you might call a ‘big chap’, but through a diet I’d lost eight stone and was feeling better than ever. I’d even been running two miles every day to my job as a community police officer in Gloucester. Yet every day I was waking up in pain and my joints were becoming stiff. At first I put it down to pushing myself too hard, but then the pain became impossible to ignore. I went to the GP and was diagnosed. My diet and healthier lifestyle came to a stop. I used the diagnosis as an excuse to avoid exercise, and slipped into old eating habits – absent-mindedly eating a packet of biscuits while watching TV in the evening, or, of course, crisps. They were my weakness. I could eat packets at a time without even realising. And with my motivation having disappeared, over the next two years the weight piled back on. Why I thought TV would help I’d heard Tom Kerridge was going to be filming a show in his home town of Gloucester and was looking for people to take part. The idea was that he and 11 locals would take on a challenge to regain control of their weight, and get fitter and healthier in the process. Quite a few people told me, ‘I think you could do this’, which was a bit of a back-handed compliment! On the one hand they were saying they thought I’d rise to the challenge, but on the other they were saying ‘you need a bit of help and we think you should do it.’ So, I applied. I knew it was the right thing to do, I’m 41 and my weight was becoming an issue. I liked the idea of the programme, Lose Weight and Get Fit with Tom Kerridge. It wasn’t going to offer a quick-fix diet that was unsustainable. It was going to focus on making good choices and creating an eating plan I could stick to for life. The fitness element would find exercises I’d enjoy and be able to maintain. I wanted to see what I could achieve. I knew if I was taking part in a TV show, I wouldn’t be able to back out and say, ‘oh well I’m having a bad week I’m not going to do it’. ‘I’d never been so nervous’ On the first day on set I felt the nerves of not knowing what was going to happen. My main concern was the diet. I was the world’s fussiest eater. In fact, I was so fussy that friends and colleagues would take the mick out of me for it. So I was really concerned about what kind of food I was going to have to eat. Little did I know that would be the least of my problems… https://ichef.bbci.co.uk/images/ic/480xn/p0825g45.jpg Chris’ family meet Tom when filming Lose Weight and Get Fit with Tom Kerridge. Meeting ‘The Terminator’ and my start weight In episode one you see us all stepping onto a machine that analyses our weight and fat. We nicknamed it ‘The Terminator’, the whole machine was horrendous. It effectively felt like it was telling you off! We all knew we were overweight and unfit, but to actually see it and then for the machine to highlight that you were high risk for all sorts of problems was a shock. The number staring back at me was 120kg – more than 18½ stone. But the weight wasn’t the only issue. Because of my job, where I’m out on patrol often, I do a lot of walking, so I’d thought I was medically quite fit. But that machine showed me the harsh reality. It might as well have said 'no you’re not, what are you on about? You’re in a dream world!’. I was told I was at high risk because of the amount of fat around my organs. The ridiculous thing is, my daughter had a metabolic condition when younger which led to her having a liver transplant, so I’m aware of how important organ donation is. Now, here I was telling myself ‘crikey, if I carry on like this, I’ll end up reliant on other people to keep my life going’. It really was quite alarming. Taking on the challenge of eating differently https://ichef.bbci.co.uk/images/ic/480xn/p0825jtx.jpg Tom Kerridge's steak tacos from Lose Weight and Get Fit. I was one of those people who if I hadn’t tasted it before, I wasn’t going to try it. But that wasn’t an option. Tom served up his dishes, and with the cameras all around I had to give them a go. When I did, the tastes were unbelievable. I was a bit gutted! I’d missed out on all these flavours for years. The first thing I tried was a steak taco, which had guacamole in it. I would never even think about eating avocado before. It was green, it was horrible and I hated the texture. But after taking a bite, I realised what a difference it made to the dish! My diet before was pretty bad. Breakfast would be either a high-sugar cereal or a bacon sandwich. Lunch would be something I could grab quickly. I’d probably buy a sandwich – but it didn’t stop there – I’d pick up crisps and a sausage roll, and of course a chocolate bar and fizzy drink. For dinner, if I was at home I’d probably have something from the chippie up the road, and if I was at work it’d be from the nearby kebab van. Now it’s completely different – I think the kebab van has put in a couple of missing person reports because I haven’t been there in so long! I became a lot more aware of what I was eating and the big difference now is that I plan my meals. For breakfast, I’ll have a shake, porridge or low-calorie cereal. For lunch, I’ll bring a low-calorie soup into work and have it with a brown roll. And in the evening, I’ll have a healthy home-cooked meal or, if I’m at work, we’ll all plan together what we’re going to eat. How weight-loss has impacted my relationships One of the biggest changes is I’m now in the kitchen a lot more. Previously I hadn’t cooked for my family. My poor wife, we’d been married for 10 years and I’d never cooked her a meal, but everything’s different now. She used to hate me always asking ‘what’s for tea?’. Now I’ll say, ‘I’m thinking of doing this for tea’, and it takes pressure off her. It’s good for my children to see too. My daughter in particular has been inspired and is getting into healthier food – she’ll put requests in for Tom’s recipes, especially the curry and steak tacos. It’s so rewarding to know I’m being a healthy influence. As for my son, he’s seven, and with the weight I’ve lost it means I can play a lot more with him. I feel like the whole family’s getting positives from it. My colleagues have been so supportive too. I tend to work with the same people on shift and they’ve got involved and make suggestions for what we should try – they’re helping me to keep on the straight and narrow! https://ichef.bbci.co.uk/images/ic/480xn/p0825k3q.jpg Chris and the other contributors from Lose Weight and Get Fit, with Adam and Tom. Focusing on my fitness levels Because of my arthritis, I needed to focus on low-impact exercise. Personal trainer on the show, Adam Peacock, introduced us to resistance bands and a fitness programme, which helped. I do the exercises in the garden when I get cravings for snacks! We did lots of activities – I enjoyed a class where you were dancing like you were in a club! It didn’t take long for my confidence to grow. Creating a support group I’ve made good friends from the programme. We’ve got a group chat and, even though the cameras have stopped rolling, we’re still giving a lot of support to each other. We regularly meet and play squash and we still message each other daily. We keep each other updated with our activities – if I try something new and enjoy it, I see if anyone wants to come to the next one. The result! https://ichef.bbci.co.uk/images/ic/480xn/p082fscx.jpg Chris lost a lot of weight on the show and has continued to lose it since the cameras stopped rolling. You’ll have seen me steadily losing weight and getting fitter on the show. By the fourth week I’d lost 3kg, and just a few weeks later I’d lost a whole lot more. How much? You’ll have to tune in to find out! And that was just the start. I’ve maintained the regime and embraced it. And I’ve lost lots more weight. As a result, my arthritis – while something I still have to manage – is better, as weighing less means there’s less strain on my joints. It’s improved all areas of my life and I’ve made new friends in the process. I know I can keep going and keep achieving."
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Let’s face it, one-pot meals are a life-saver during the week. Whether it’s stew, a traybake, pasta in its own sauce or risotto, a one-pot offers all the joy of eating without seemingly endless rummaging for pots and pans and then washing up. It’s a great way to make delicious food easily too: all the flavours come together during the cooking, while you put your feet up. Here are some of the best ways to cook in one pot. 1. Use one tray for pretty much everything The classic roast can use every pan and tray in the house if you’re not careful. We reckon the one-pan roast could be the next big thing – and this one-minute video shows you how to do it. 2. Cook pasta or rice in the sauce Pasta and rice are perfect for quick, simple family favourites. Making your own sauce is the key to deliciousness, but why use two or three pans when you could just use one? Cook your pasta or rice in the sauce you are serving it with and save the washing-up hassle! 3. From hob to oven Investing in a single pot that can go on the hob, in the oven and under the grill can save you from using multiple pans for one meal. Try Miguel Barclay’s delicious one-pot gnocchi to see just how easy it is. | {
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"content": "Let’s face it, one-pot meals are a life-saver during the week. Whether it’s stew, a traybake, pasta in its own sauce or risotto, a one-pot offers all the joy of eating without seemingly endless rummaging for pots and pans and then washing up. It’s a great way to make delicious food easily too: all the flavours come together during the cooking, while you put your feet up. Here are some of the best ways to cook in one pot. 1. Use one tray for pretty much everything The classic roast can use every pan and tray in the house if you’re not careful. We reckon the one-pan roast could be the next big thing – and this one-minute video shows you how to do it. 2. Cook pasta or rice in the sauce Pasta and rice are perfect for quick, simple family favourites. Making your own sauce is the key to deliciousness, but why use two or three pans when you could just use one? Cook your pasta or rice in the sauce you are serving it with and save the washing-up hassle! 3. From hob to oven Investing in a single pot that can go on the hob, in the oven and under the grill can save you from using multiple pans for one meal. Try Miguel Barclay’s delicious one-pot gnocchi to see just how easy it is."
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} | dd67bce32b3b697bfbda87c8d0520dfe07bc20ebec9ad26441d926f7104a5da6 | Tom Kerridge’s top tips for keeping up your diet motivation
Chef Tom Kerridge previously lost 12 stone, but like many of us he found that over time the weight started to creep back on. Which is why in Lose Weight and Get Fit he, along with 11 volunteers from his home town of Gloucester, embarks on a two-month commitment to improve his health and lose weight in the process. The idea is that, rather than going on a restrictive diet or setting unrealistic exercise expectations, they form healthy relationships with food and exercise that will become lifelong habits. But they know that maintaining focus and keeping the routines in place will be challenging. So, if you’re trying to improve your diet and fitness but struggling with motivation, try these tips from Tom and his mate and personal trainer Adam Peacock. Plan your meals “Menu plan at the beginning of the week. Life is so much easier when you know what you should be cooking.” Go to the supermarket with a full stomach “Don’t do your weekly shop when you’re hungry. Buy the right choices; don’t fall into hunger-temptation.” Don’t get hungry “If you eat healthily and sensibly, three meals a day, you’ll find yourself on the correct path.” Eyes on the prize Don’t be put off by what seems to be slow progress. “Remember why you are trying to lose weight and what you are trying to achieve. Think of it as a long-term plan that has short-term gains. Little-by-little is a lot more sustainable.” Batch cook “If you’re making one lot of something, do a load more of it. It’s so much easier to have a midweek meal ready to get out of the freezer.” Get friends involved “When it’s cold and raining, that run you promised you’d go on might start to feel like a chore rather than something invigorating. Ask friends who’s up for doing some exercise together. By making it a social occasion you’ll be less likely to cancel at the last minute, because you won’t want to let others down – and you’ll find a type of exercise that’s enjoyable to you all.” Ask yourself why things have gone off the boil “Could too much caffeine, lack of sleep or poor hydration be causing you motivation issues? If so, look at improving these areas of your life.” Do short bursts of exercise “Don’t put unnecessary pressure on yourself or feel you have to find multiple hours in a day to exercise. This can mess with your head and lead to missed workouts when ‘life stuff’ gets in the way. If you face time constraints, do mini accessory workouts at home, such as mobility work or body weight resistance exercises. You needn’t spend a huge amount of time doing them, but you’ll feel better for having done something and they’ll ultimately improve the performance of your chosen endeavours.” Ask for help “Speak to your partner, or a friend or family member, about how you’re struggling and ask them if they’d mind helping you get back on track. Sometimes all we need are a few words of encouragement or a compliment or two.” Review your goals “More often than not we expect too much too soon, which can leave us feeling demoralised when thing don’t go to plan. Apply the ‘SMART goal’ principle when selecting a target; you’re more likely to succeed if you do: Specific – concentrate on one clearly defined thing at a time. Measurable – ensure you have a sound means of tracking any changes to your fitness routine. Achievable – your goal must be plausible for it to succeed. Realistic – does your current lifestyle allow for “it” to happen? Timely – have a completion date in mind as this helps with focus. Make sure you’re eating enough “Without sufficient fuel, your mind and body won’t perform optimally and you’ll have little or no desire to exercise.“ Get a playlist “Whether it’s listening to the Frozen soundtrack or watching the training montage from Rocky IV – find something that helps motivate and inspire you and play it regularly.” Lose the haters “Limiting negativity in your life can work wonders for your self-esteem.” Combine getting fit with raising money for charity “Agreeing to raise money for a worthy cause can help provide the impetus for training – it will give your workouts a real sense of purpose.” Multi-task “We’ve all got people we really should speak to but haven’t got around to giving a call, so kill two birds with one stone by ringing them from your mobile and going for a walk. This simple trick gets you back into being active and, if done after a meal, can dramatically improve insulin sensitivity and reduce blood sugars.” Do something silly “While you’re watching your favourite soap with the family, each choose a character and get up and do ten squats every time your’s pops up on screen. Alternatively, write down a few activities or classes you’ve always fancied doing but never dared, fold them up, pop them in a mug and pick one. Think outside the box!” Keep bottles of spices “Chilli, paprika, cumin and coriander are all good. Seasonings can make recipes come alive, they’re not that expensive, and you can keep (and use) them over time. They’re pretty much zero calories too.” Stock up on pre-cooked rice “It’s already portioned, so you know how many calories are in it – it even saves on washing up. It’s a convenience food that really does work.” Choose cottage cheese “It feels like a treat and allows you to get that cheesy taste with a lot less calories.” Buy 0 percent fat Greek yoghurt “Similar to cottage cheese, except you can make dessert with this. It’s thick, rich and creamy. It’s a great way to get a luxury texture without the calories.” Choose crumbly stock cubes and readymade stocks like miso “Things that give a wonderful umami, salty kick, and have taste hints of naughty takeaways but without the guilt.” You’re not alone! If you’re struggling with motivation, you’re not the only one! Lots of people find it difficult, including Tom and Adam. Don’t give yourself a hard time about the odd slip-up, you’re only human! “Of course I sometimes struggle with motivation, especially at this time of year”, says Adam. “When you feel like that, just try to get a 10–15-minute walk in to get some sunlight. Motivation can be a real struggle, so you have to use all the tricks you can to get yourself moving.” Tom agrees: “I found myself in the same position as most 46-year-olds – the recognition that you need to try and stay fit and healthy while trying not to eat everything in front of you. It’s very easy to get caught up in life, or to not go to the gym, but you have to remind yourself why you’re doing it and remember you’re in a better state mentally and physically for those around you.” Lose Weight and Get Fit with Tom Kerridge is on BBC Two on Wednesdays at 8.30pm, or watch it on BBC iPlayer. | {
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"content": "Chef Tom Kerridge previously lost 12 stone, but like many of us he found that over time the weight started to creep back on. Which is why in Lose Weight and Get Fit he, along with 11 volunteers from his home town of Gloucester, embarks on a two-month commitment to improve his health and lose weight in the process. The idea is that, rather than going on a restrictive diet or setting unrealistic exercise expectations, they form healthy relationships with food and exercise that will become lifelong habits. But they know that maintaining focus and keeping the routines in place will be challenging. So, if you’re trying to improve your diet and fitness but struggling with motivation, try these tips from Tom and his mate and personal trainer Adam Peacock. Plan your meals “Menu plan at the beginning of the week. Life is so much easier when you know what you should be cooking.” Go to the supermarket with a full stomach “Don’t do your weekly shop when you’re hungry. Buy the right choices; don’t fall into hunger-temptation.” Don’t get hungry “If you eat healthily and sensibly, three meals a day, you’ll find yourself on the correct path.” Eyes on the prize Don’t be put off by what seems to be slow progress. “Remember why you are trying to lose weight and what you are trying to achieve. Think of it as a long-term plan that has short-term gains. Little-by-little is a lot more sustainable.” Batch cook “If you’re making one lot of something, do a load more of it. It’s so much easier to have a midweek meal ready to get out of the freezer.” Get friends involved “When it’s cold and raining, that run you promised you’d go on might start to feel like a chore rather than something invigorating. Ask friends who’s up for doing some exercise together. By making it a social occasion you’ll be less likely to cancel at the last minute, because you won’t want to let others down – and you’ll find a type of exercise that’s enjoyable to you all.” Ask yourself why things have gone off the boil “Could too much caffeine, lack of sleep or poor hydration be causing you motivation issues? If so, look at improving these areas of your life.” Do short bursts of exercise “Don’t put unnecessary pressure on yourself or feel you have to find multiple hours in a day to exercise. This can mess with your head and lead to missed workouts when ‘life stuff’ gets in the way. If you face time constraints, do mini accessory workouts at home, such as mobility work or body weight resistance exercises. You needn’t spend a huge amount of time doing them, but you’ll feel better for having done something and they’ll ultimately improve the performance of your chosen endeavours.” Ask for help “Speak to your partner, or a friend or family member, about how you’re struggling and ask them if they’d mind helping you get back on track. Sometimes all we need are a few words of encouragement or a compliment or two.” Review your goals “More often than not we expect too much too soon, which can leave us feeling demoralised when thing don’t go to plan. Apply the ‘SMART goal’ principle when selecting a target; you’re more likely to succeed if you do: Specific – concentrate on one clearly defined thing at a time. Measurable – ensure you have a sound means of tracking any changes to your fitness routine. Achievable – your goal must be plausible for it to succeed. Realistic – does your current lifestyle allow for “it” to happen? Timely – have a completion date in mind as this helps with focus. Make sure you’re eating enough “Without sufficient fuel, your mind and body won’t perform optimally and you’ll have little or no desire to exercise.“ Get a playlist “Whether it’s listening to the Frozen soundtrack or watching the training montage from Rocky IV – find something that helps motivate and inspire you and play it regularly.” Lose the haters “Limiting negativity in your life can work wonders for your self-esteem.” Combine getting fit with raising money for charity “Agreeing to raise money for a worthy cause can help provide the impetus for training – it will give your workouts a real sense of purpose.” Multi-task “We’ve all got people we really should speak to but haven’t got around to giving a call, so kill two birds with one stone by ringing them from your mobile and going for a walk. This simple trick gets you back into being active and, if done after a meal, can dramatically improve insulin sensitivity and reduce blood sugars.” Do something silly “While you’re watching your favourite soap with the family, each choose a character and get up and do ten squats every time your’s pops up on screen. Alternatively, write down a few activities or classes you’ve always fancied doing but never dared, fold them up, pop them in a mug and pick one. Think outside the box!” Keep bottles of spices “Chilli, paprika, cumin and coriander are all good. Seasonings can make recipes come alive, they’re not that expensive, and you can keep (and use) them over time. They’re pretty much zero calories too.” Stock up on pre-cooked rice “It’s already portioned, so you know how many calories are in it – it even saves on washing up. It’s a convenience food that really does work.” Choose cottage cheese “It feels like a treat and allows you to get that cheesy taste with a lot less calories.” Buy 0 percent fat Greek yoghurt “Similar to cottage cheese, except you can make dessert with this. It’s thick, rich and creamy. It’s a great way to get a luxury texture without the calories.” Choose crumbly stock cubes and readymade stocks like miso “Things that give a wonderful umami, salty kick, and have taste hints of naughty takeaways but without the guilt.” You’re not alone! If you’re struggling with motivation, you’re not the only one! Lots of people find it difficult, including Tom and Adam. Don’t give yourself a hard time about the odd slip-up, you’re only human! “Of course I sometimes struggle with motivation, especially at this time of year”, says Adam. “When you feel like that, just try to get a 10–15-minute walk in to get some sunlight. Motivation can be a real struggle, so you have to use all the tricks you can to get yourself moving.” Tom agrees: “I found myself in the same position as most 46-year-olds – the recognition that you need to try and stay fit and healthy while trying not to eat everything in front of you. It’s very easy to get caught up in life, or to not go to the gym, but you have to remind yourself why you’re doing it and remember you’re in a better state mentally and physically for those around you.” Lose Weight and Get Fit with Tom Kerridge is on BBC Two on Wednesdays at 8.30pm, or watch it on BBC iPlayer."
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Foodie or not, in 2019 you couldn’t have failed to hear about kefir, sriracha and Buddha bowls. But what will everyone be talking about in 2020? Lots more food and drink containing CBD https://ichef.bbci.co.uk/images/ic/480xn/p07yc3qp.jpg CBD-infused macaroni and cheese anyone? Last year, CBD burst onto the scene, and by October YouGov reported one in ten Brits had used CBD products. CBD is a non-psychoactive compound found in marijuana plants, and experts believe its popularity is set to soar in 2020 – in everything from cocktails to meals. “Cannabis is the new kale,” says Rich Woods, co-owner of London’s Scout, a venue that’s number 28 on the World’s Best Bars list. He predicts a bright future for CBD oil-infused drinks, commenting “2020 will continue to see the trend rise, with more high-street bars experimenting with it”. Food is in on it too, according to Annabel Wray and Victoria Knight of Hakuna Foods, which caters for the entertainment industry. “Restaurants, cafes and shops that provide food and drinks containing CBD are set to rise. We also expect there to be an increase in products, such as CBD-infused sparkling water and coffee, in supermarkets.” It’s part of a wider trend, according to Chris Green, co-founder of Young Foodies. “Consumers are buying into products that bridge the gap between medicine and food, as we become increasingly conscious of the role food and drink plays in our mental wellbeing,” he says. Environmental concerns will affect how we eat https://ichef.bbci.co.uk/images/ic/480xn/p07ycgq3.jpg With people becoming more concerned about the environmental impact of food, cooks predict an uplift in local and seasonal eating. Chris Bavin, who returns to TV screens on January 2 with a new series of Best Home Cook, says “I believe in 2020 we will see the food focus move to seasonal eating, with more home-grown ingredients and produce from the UK popping up in supermarkets and other retailers. I think there are a couple of main drivers behind this, the first being a less predictable import market and potential increased costs, the second more awareness about our food miles and carbon footprint.” Chef Matt Tebbutt also sees the ‘local seasonal’ trend on the cards. “I think it will become much more important for a wider section of the population. I’m hopeful this will give much-needed support to small producers and local farmers.” Seacuterie https://ichef.bbci.co.uk/images/ic/480xn/p07ycncm.jpg Think salmon or octopus salami, swordfish ham and shellfish sausages. “This is a re-imagining of charcuterie, using seafood instead of meat. A trend that started in Australia, it incorporates pickling, fermenting, smoking and ageing,” says a representative of Waitrose. “It’s likely to become more popular, as chefs and enthusiastic cooks begin to add value to fish in ways they’ve done with meat for years.” Plant-based and flexitarian eating https://ichef.bbci.co.uk/images/ic/480xn/p07yck9f.jpg According to the Vegan Society, the number of vegans in Britain has quadrupled to 600,000 since 2014. They say statistics indicate vegans and vegetarians will make up a quarter of the population, and flexitarians (who follow a mostly plant-based diet) half, by 2025. These flexitarians could have a big impact on restaurant menus, according to Michelin-star chef Paul Welburn, from The Oxford Kitchen. “I think 2020 will see a huge increase in restaurant guests who don’t live a vegan lifestyle requesting vegan dishes because they want to make flexible changes to their diet,” he says. Chris Green adds “by the end of next year I foresee more of us will adopt a flexitarian diet. Meat will no longer be demonised, but rather consumed in more conscious measures.” This is already affecting the quality of meat people choose, according to Tor Harris, Partner and Head of Corporate Social Responsibility at Waitrose. “We’re seeing a more considered approach to meat. Because some people are eating less of it, when they do eat it they want to make it count; they want to really enjoy it.” Health-conscious eating “I think yet again the interest in health-conscious dishes, and people taking a lot more responsibility for what they eat, will grow,” says Tom Kerridge, presenter of new BBC One series Lose Weight and Get Fit. “High-protein, lower-calorie, those will be the things to look out for.” Fruit cocktails and dry sodas https://ichef.bbci.co.uk/images/ic/480xn/p07ycp0h.jpg “Dry soft drinks will be a thing,” says 2011 MasterChef winner, Tim Anderson. “In America, drinks like flavoured seltzers, hop sodas, nitro cold brews and fermented teas have been popular for years, and we’re starting to see similar products here,” he continues. Low- and no-alcohol cocktails are also on the rise. “This has been a big point of discussion over the past couple of years: big flavours and low ABVs”, says Rich Woods. He sees “more and more bars adopting the curious and creative approach to non-alcoholic cocktails that has previously been reserved for their alcoholic siblings.” In the alcoholic cocktail market, “we’re seeing a resurgence of sweeter, fruity flavours,” says Siobhan Payne, Festivals Director at DrinkUp London. “But there’s a twist – a grown-up fruitiness – think dried fruits such as figs and cranberries,” she continues. And the cocktail of choice for 2020? “Make way for the return of the Cosmopolitan. Delicious, Instagrammable and tapping into the trend for re-imagined disco drinks and fruity flavours.” Cooking with fruit syrup reductions https://ichef.bbci.co.uk/images/ic/480xn/p07ycl3z.jpg From pomegranate molasses to date syrup, these sugar alternatives have been making their way onto supermarket shelves for a while – and now people are experimenting with more flavours. “Syrupy reductions from fruit sources like monk fruit, pomegranates, coconut and dates are one way to add concentrated, unique flavours into recipes for desserts, meat glazes and marinades. Sweet syrups made from starches like sorghum and sweet potato can be compared to the deep flavors of molasses or honey and can be used for baking and sweetening beverages," say a Whole Foods representative. But be warned – fruit syrups are free sugars, just like sugar, and so should be eaten in moderation. Alternative flours https://ichef.bbci.co.uk/images/ic/480xn/p07ycm20.jpg Humble they may be, but alternative flours will be popular in 2020, according to cooks and foodies. “Recipes that use a wide variety of flours, including coconut flour and chickpea flour, (will be popular),” says chef, author and presenter Maunika Gowardhan. She also predicts a trend in “adding wholemeal flour or ‘atta’, which is used in Indian cooking and is high in fibre.” The range of alternative flours is huge. “Flours such as almond, coconut and cassava are on the rise, and there may even be new introductions, such as cauliflower, green banana and cashew flour,” say Annabel Wray and Victoria Knight. “Our clients love vegetable and fruit flours, as they opt for low-carb and grain-free diets in line with their nutritional goals. Food suppliers will also be looking to launch new products containing these alternative flours.” | {
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"title": "The 2020 food trends everyone’s going to be talking about",
"content": "Foodie or not, in 2019 you couldn’t have failed to hear about kefir, sriracha and Buddha bowls. But what will everyone be talking about in 2020? Lots more food and drink containing CBD https://ichef.bbci.co.uk/images/ic/480xn/p07yc3qp.jpg CBD-infused macaroni and cheese anyone? Last year, CBD burst onto the scene, and by October YouGov reported one in ten Brits had used CBD products. CBD is a non-psychoactive compound found in marijuana plants, and experts believe its popularity is set to soar in 2020 – in everything from cocktails to meals. “Cannabis is the new kale,” says Rich Woods, co-owner of London’s Scout, a venue that’s number 28 on the World’s Best Bars list. He predicts a bright future for CBD oil-infused drinks, commenting “2020 will continue to see the trend rise, with more high-street bars experimenting with it”. Food is in on it too, according to Annabel Wray and Victoria Knight of Hakuna Foods, which caters for the entertainment industry. “Restaurants, cafes and shops that provide food and drinks containing CBD are set to rise. We also expect there to be an increase in products, such as CBD-infused sparkling water and coffee, in supermarkets.” It’s part of a wider trend, according to Chris Green, co-founder of Young Foodies. “Consumers are buying into products that bridge the gap between medicine and food, as we become increasingly conscious of the role food and drink plays in our mental wellbeing,” he says. Environmental concerns will affect how we eat https://ichef.bbci.co.uk/images/ic/480xn/p07ycgq3.jpg With people becoming more concerned about the environmental impact of food, cooks predict an uplift in local and seasonal eating. Chris Bavin, who returns to TV screens on January 2 with a new series of Best Home Cook, says “I believe in 2020 we will see the food focus move to seasonal eating, with more home-grown ingredients and produce from the UK popping up in supermarkets and other retailers. I think there are a couple of main drivers behind this, the first being a less predictable import market and potential increased costs, the second more awareness about our food miles and carbon footprint.” Chef Matt Tebbutt also sees the ‘local seasonal’ trend on the cards. “I think it will become much more important for a wider section of the population. I’m hopeful this will give much-needed support to small producers and local farmers.” Seacuterie https://ichef.bbci.co.uk/images/ic/480xn/p07ycncm.jpg Think salmon or octopus salami, swordfish ham and shellfish sausages. “This is a re-imagining of charcuterie, using seafood instead of meat. A trend that started in Australia, it incorporates pickling, fermenting, smoking and ageing,” says a representative of Waitrose. “It’s likely to become more popular, as chefs and enthusiastic cooks begin to add value to fish in ways they’ve done with meat for years.” Plant-based and flexitarian eating https://ichef.bbci.co.uk/images/ic/480xn/p07yck9f.jpg According to the Vegan Society, the number of vegans in Britain has quadrupled to 600,000 since 2014. They say statistics indicate vegans and vegetarians will make up a quarter of the population, and flexitarians (who follow a mostly plant-based diet) half, by 2025. These flexitarians could have a big impact on restaurant menus, according to Michelin-star chef Paul Welburn, from The Oxford Kitchen. “I think 2020 will see a huge increase in restaurant guests who don’t live a vegan lifestyle requesting vegan dishes because they want to make flexible changes to their diet,” he says. Chris Green adds “by the end of next year I foresee more of us will adopt a flexitarian diet. Meat will no longer be demonised, but rather consumed in more conscious measures.” This is already affecting the quality of meat people choose, according to Tor Harris, Partner and Head of Corporate Social Responsibility at Waitrose. “We’re seeing a more considered approach to meat. Because some people are eating less of it, when they do eat it they want to make it count; they want to really enjoy it.” Health-conscious eating “I think yet again the interest in health-conscious dishes, and people taking a lot more responsibility for what they eat, will grow,” says Tom Kerridge, presenter of new BBC One series Lose Weight and Get Fit. “High-protein, lower-calorie, those will be the things to look out for.” Fruit cocktails and dry sodas https://ichef.bbci.co.uk/images/ic/480xn/p07ycp0h.jpg “Dry soft drinks will be a thing,” says 2011 MasterChef winner, Tim Anderson. “In America, drinks like flavoured seltzers, hop sodas, nitro cold brews and fermented teas have been popular for years, and we’re starting to see similar products here,” he continues. Low- and no-alcohol cocktails are also on the rise. “This has been a big point of discussion over the past couple of years: big flavours and low ABVs”, says Rich Woods. He sees “more and more bars adopting the curious and creative approach to non-alcoholic cocktails that has previously been reserved for their alcoholic siblings.” In the alcoholic cocktail market, “we’re seeing a resurgence of sweeter, fruity flavours,” says Siobhan Payne, Festivals Director at DrinkUp London. “But there’s a twist – a grown-up fruitiness – think dried fruits such as figs and cranberries,” she continues. And the cocktail of choice for 2020? “Make way for the return of the Cosmopolitan. Delicious, Instagrammable and tapping into the trend for re-imagined disco drinks and fruity flavours.” Cooking with fruit syrup reductions https://ichef.bbci.co.uk/images/ic/480xn/p07ycl3z.jpg From pomegranate molasses to date syrup, these sugar alternatives have been making their way onto supermarket shelves for a while – and now people are experimenting with more flavours. “Syrupy reductions from fruit sources like monk fruit, pomegranates, coconut and dates are one way to add concentrated, unique flavours into recipes for desserts, meat glazes and marinades. Sweet syrups made from starches like sorghum and sweet potato can be compared to the deep flavors of molasses or honey and can be used for baking and sweetening beverages,\" say a Whole Foods representative. But be warned – fruit syrups are free sugars, just like sugar, and so should be eaten in moderation. Alternative flours https://ichef.bbci.co.uk/images/ic/480xn/p07ycm20.jpg Humble they may be, but alternative flours will be popular in 2020, according to cooks and foodies. “Recipes that use a wide variety of flours, including coconut flour and chickpea flour, (will be popular),” says chef, author and presenter Maunika Gowardhan. She also predicts a trend in “adding wholemeal flour or ‘atta’, which is used in Indian cooking and is high in fibre.” The range of alternative flours is huge. “Flours such as almond, coconut and cassava are on the rise, and there may even be new introductions, such as cauliflower, green banana and cashew flour,” say Annabel Wray and Victoria Knight. “Our clients love vegetable and fruit flours, as they opt for low-carb and grain-free diets in line with their nutritional goals. Food suppliers will also be looking to launch new products containing these alternative flours.”"
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} | 82dcf08f4a4f396984b9843dd9d04a48ac79a425c1cf66a7d9f4f475e911a06a | Five ways to eat more healthily in 2020
If your New Year’s dieting resolutions are already yesterday’s news, it could be time to stop resolving to give up eating ‘unhealthy’ foods and start thinking about forming new, healthier habits instead. Budget and one-pot cook sensation Miguel Barclay shows you some of his “easy, nutritious and healthy” recipes, which he says look a bit fancy but are simple to make. Sophie Medlin, a registered dietitian, also suggests positive things you can introduce to your lifestyle instead of trying the sometimes “unrealistic ‘perfect’ diets of your favourite celebrities”. Here are five ways to step up your healthy eating without feeling the pain of dieting in 2020. 1. Cook easy meals from scratch Start slow and simple by making an easy dish once a week. Increase the number of meals you cook as you build up a collection of your favourites. Use the ‘Your Favourites’ button on BBC Food to bookmark your recipes. You can also make double the amount of a dish for dinner and take the leftovers to work for lunch the next day. Supermarket lunches can be high in salt, sugar and saturated fat – not to mention costly. If you make your own, you just need a lunchbox and you’re good to go! Healthy recipes can be super-easy to make. “If you’re even remotely daunted by cooking fish, I’ve got something easy, nutritious and healthy for you”, says Miguel Barclay, making his Salmon, veg and couscous parcels (cooked in the video below). Watch Miguel Barclay making salmon and couscous parcels in minutes. 2. Stock up your storecupboard With savvy shopping, healthy eating doesn’t need to break the bank. A storecupboard full of cheap staples, such as tinned pulses, beans and tomatoes and packets of rice and pasta, can make creating healthy dinners quick and affordable. Be sure to stock up on fruit and veg too! Homemade curry can be as simple as chickpeas cooked with tinned tomatoes, carrots, spinach and a few spices. Tinned kidney beans and sweetcorn cooked in tomatoes and spiced with chilli flakes makes a simple veggie chilli dish. Mash potatoes with tinned fish and fry for perfect fish cakes – you can add extra ingredients as in this recipe, or keep it simple. Click the picture below for more tin-tastic ideas. “If you’re going to be cooking on a budget, herbs and spices are essential,” says Miguel. Dried oregano for Italian, curry powder for Indian and ground cumin for Mexican dishes are Miguel’s top spices. “These herbs and spices are going to make your dishes come alive,” he says. 3. Buy frozen fruit and veg Getting your five-a-day is one of the best things you can do to get your diet on track. One simple way to achieve this is by making the most of frozen fruit and veg, which tend to be cheaper than fresh. Miguel calls frozen veg ‘saviours’ of healthy budget cooking in his gnocchi bake video. To top it off, they may even be more nutritious, as the freezing process can preserve nutrients. Pop frozen berries into smoothies or crumbles. Blend frozen bananas to make a delicious ice cream. Tip frozen peas, green beans, sweetcorn, carrots and broccoli into soups, stews, curries and pasta sauces for a healthy and delicious dish in seconds. 4. Make your own healthy snacks Adding fruit and veg sticks to your lunch or dinner could be all it takes to get your five-a-day. If you buy ready-made snacks from a shop, be sure to read the ingredients label. Some snacks we think of as ‘healthy’ may be loaded with sugar or salt. Food that doesn’t need an ingredients labels, such as fruit, veg and nuts, is more likely to be good for you. Here are two terms to look out for on a label: ‘Low-fat’ means the product must have less than 3g of fat per 100g, but when producers take out fat they often pile in sugar.‘No-added sugar’ labels don’t guarantee a low-sugar content. ‘No-added sugar’ products can contain fruit juice concentrate as a sweetener, as it doesn’t have to be labelled as ‘added sugar’ even though it is essentially the same as sugar. ‘Low-fat’ means the product must have less than 3g of fat per 100g, but when producers take out fat they often pile in sugar. ‘Low-fat’ means the product must have less than 3g of fat per 100g, but when producers take out fat they often pile in sugar. ‘No-added sugar’ labels don’t guarantee a low-sugar content. ‘No-added sugar’ products can contain fruit juice concentrate as a sweetener, as it doesn’t have to be labelled as ‘added sugar’ even though it is essentially the same as sugar. ‘No-added sugar’ labels don’t guarantee a low-sugar content. ‘No-added sugar’ products can contain fruit juice concentrate as a sweetener, as it doesn’t have to be labelled as ‘added sugar’ even though it is essentially the same as sugar. 5. Keep moving Think about one way to add more movement to your day. Whether it’s walking to the shops rather than driving, or squatting while brushing your teeth, there are achievable ways to increase the amount of exercise you do. BBC chef Tom Kerridge knows the importance of keeping moving. He and his life-long friend and personal trainer Adam Peacock can be seen showing strength exercises on his new series Lose Weight and Get Fit with Tom Kerridge on Wednesdays at 8.30pm on BBC Two. | {
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"content": "If your New Year’s dieting resolutions are already yesterday’s news, it could be time to stop resolving to give up eating ‘unhealthy’ foods and start thinking about forming new, healthier habits instead. Budget and one-pot cook sensation Miguel Barclay shows you some of his “easy, nutritious and healthy” recipes, which he says look a bit fancy but are simple to make. Sophie Medlin, a registered dietitian, also suggests positive things you can introduce to your lifestyle instead of trying the sometimes “unrealistic ‘perfect’ diets of your favourite celebrities”. Here are five ways to step up your healthy eating without feeling the pain of dieting in 2020. 1. Cook easy meals from scratch Start slow and simple by making an easy dish once a week. Increase the number of meals you cook as you build up a collection of your favourites. Use the ‘Your Favourites’ button on BBC Food to bookmark your recipes. You can also make double the amount of a dish for dinner and take the leftovers to work for lunch the next day. Supermarket lunches can be high in salt, sugar and saturated fat – not to mention costly. If you make your own, you just need a lunchbox and you’re good to go! Healthy recipes can be super-easy to make. “If you’re even remotely daunted by cooking fish, I’ve got something easy, nutritious and healthy for you”, says Miguel Barclay, making his Salmon, veg and couscous parcels (cooked in the video below). Watch Miguel Barclay making salmon and couscous parcels in minutes. 2. Stock up your storecupboard With savvy shopping, healthy eating doesn’t need to break the bank. A storecupboard full of cheap staples, such as tinned pulses, beans and tomatoes and packets of rice and pasta, can make creating healthy dinners quick and affordable. Be sure to stock up on fruit and veg too! Homemade curry can be as simple as chickpeas cooked with tinned tomatoes, carrots, spinach and a few spices. Tinned kidney beans and sweetcorn cooked in tomatoes and spiced with chilli flakes makes a simple veggie chilli dish. Mash potatoes with tinned fish and fry for perfect fish cakes – you can add extra ingredients as in this recipe, or keep it simple. Click the picture below for more tin-tastic ideas. “If you’re going to be cooking on a budget, herbs and spices are essential,” says Miguel. Dried oregano for Italian, curry powder for Indian and ground cumin for Mexican dishes are Miguel’s top spices. “These herbs and spices are going to make your dishes come alive,” he says. 3. Buy frozen fruit and veg Getting your five-a-day is one of the best things you can do to get your diet on track. One simple way to achieve this is by making the most of frozen fruit and veg, which tend to be cheaper than fresh. Miguel calls frozen veg ‘saviours’ of healthy budget cooking in his gnocchi bake video. To top it off, they may even be more nutritious, as the freezing process can preserve nutrients. Pop frozen berries into smoothies or crumbles. Blend frozen bananas to make a delicious ice cream. Tip frozen peas, green beans, sweetcorn, carrots and broccoli into soups, stews, curries and pasta sauces for a healthy and delicious dish in seconds. 4. Make your own healthy snacks Adding fruit and veg sticks to your lunch or dinner could be all it takes to get your five-a-day. If you buy ready-made snacks from a shop, be sure to read the ingredients label. Some snacks we think of as ‘healthy’ may be loaded with sugar or salt. Food that doesn’t need an ingredients labels, such as fruit, veg and nuts, is more likely to be good for you. Here are two terms to look out for on a label: ‘Low-fat’ means the product must have less than 3g of fat per 100g, but when producers take out fat they often pile in sugar.‘No-added sugar’ labels don’t guarantee a low-sugar content. ‘No-added sugar’ products can contain fruit juice concentrate as a sweetener, as it doesn’t have to be labelled as ‘added sugar’ even though it is essentially the same as sugar. ‘Low-fat’ means the product must have less than 3g of fat per 100g, but when producers take out fat they often pile in sugar. ‘Low-fat’ means the product must have less than 3g of fat per 100g, but when producers take out fat they often pile in sugar. ‘No-added sugar’ labels don’t guarantee a low-sugar content. ‘No-added sugar’ products can contain fruit juice concentrate as a sweetener, as it doesn’t have to be labelled as ‘added sugar’ even though it is essentially the same as sugar. ‘No-added sugar’ labels don’t guarantee a low-sugar content. ‘No-added sugar’ products can contain fruit juice concentrate as a sweetener, as it doesn’t have to be labelled as ‘added sugar’ even though it is essentially the same as sugar. 5. Keep moving Think about one way to add more movement to your day. Whether it’s walking to the shops rather than driving, or squatting while brushing your teeth, there are achievable ways to increase the amount of exercise you do. BBC chef Tom Kerridge knows the importance of keeping moving. He and his life-long friend and personal trainer Adam Peacock can be seen showing strength exercises on his new series Lose Weight and Get Fit with Tom Kerridge on Wednesdays at 8.30pm on BBC Two."
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} | 9fa05b6119af24306cbd108198a651d18d6b0e988bb298159a3f6d998859d7e4 | The surprising way Hugh reduced his stress
https://ichef.bbci.co.uk/images/ic/480xn/p0808r71.jpg As Steph McGovern drives, she cracks open a bag of crisps. Hugh Fearnley-Whittingstall sits in the passenger seat next to her and, looking appalled by her snack, bites into his apple. A few minutes later he reaches into the glove compartment for his next ‘treat’. Steph is horrified: “Who brings a raw carrot with them on a road trip Hugh? It’s all about crisps and sweets and chocolate when you’re on a road trip”, says the former BBC Breakfast presenter. The two are driving to a Welsh GP surgery to oversee a challenge as part of the new BBC One show, Easy Ways to Live Well. The three-part series sees Hugh and Steph join forces with a bunch of willing volunteers to try to find out if emerging scientific research focused on improving people’s wellbeing – including their diet and physical and mental health – really works. And the pair aren’t just presenting the programme, they’re taking on challenges too. Given Hugh’s experience of growing and cooking food, examining diets and investigating the obesity crisis, you might think he’d be best suited to taking on the dietary challenges. But, as Steph says, “Hugh is like the poster boy for having a healthy life. Not like me, poppity-ping in the microwave”. This means in the first episode it’s Steph who attempts to improve her gut health – with the support of Hugh, who introduces her to his own homemade kombucha. Instead, the celebrity chef takes on a challenge which is literally out of his comfort zone. “I get stressed, I’m a stressy kind of person… I know I need to do something about that”, he says. The show’s resident doctor, Dr Zoe Williams, prescribes Hugh with a course of cold-water therapy – which involves having cold showers every day. The River Cottage cook received this challenge in January 2019. A year on, Hugh explains how the simple experiment changed his life. The importance of having an open mind https://ichef.bbci.co.uk/images/ic/480xn/p080nnpj.jpg “Steph and I had to go into all of the challenges with an open mind about emerging science that suggests there are ways to help take care of ourselves. These aren’t medical fixes, but they could bring benefits – not necessarily for everyone, we have to be clear about that.” I had my first cold shower, then I went to a pond to swim soon after, and a week or two later I went for an icy cold sea swim. The coldest one I’ve done was swimming in the sea – which you see in episode one. It was about three or four degrees and there had been a frost overnight. It was a shallow, tidal lagoon… I found it very hard. I was in the water for two to three minutes.” And how long did it feel? “About two to three years! I was in there long enough to do a couple of chattering pieces to camera, but you can see I could barely speak”, he says. “People get mental health benefits from it” While Hugh is obviously in discomfort when he goes into the sea, when he steps out it’s a different story. With the initial shock having passed, he explains “I feel invigorated, I feel ready for anything actually, I feel alive.” It’s this mix of both physical and emotional responses that kept Hugh persisting with the challenge. He was also intrigued by the positive conversations he had with the people he entered the sea with on that cold and frosty January morning. “They were really lovely people and talking to them was part of what led to me to make a go of it. They were swearing about the benefits.” “I think there was a variety (of responses), but you could loosely say people get mental health benefits from it and it gives a genuine boost.” The science behind it https://ichef.bbci.co.uk/images/ic/480xn/p04r9b6s.jpg Dr Zoe Williams explains what the theory behind cold-water therapy is and why it might suit Hugh. “The cold water is a ‘shock to the system’ or, more scientifically, it evokes a stress response that many of us know as ‘fight or flight’. We’ve evolved to have this response, which primes us for danger and is extremely helpful if faced with a bear, or indeed if we fall into cold water. But that same ‘stress response’ can be triggered by much less dangerous experiences in modern-day life, such as missing a bus or having an argument. “We are designed, as human beings, to deal with infrequent, short bursts of stress. But Hugh, like many of us, was experiencing constant, daily stress, which we know is dangerous for our health and has been linked to many lifestyle-related diseases, such as type-2 diabetes, heart disease and mental health problems. “So how does the cold-water therapy help? One way to think of it is that our stress ‘alert system’ has become over-sensitive in today’s world, and a short blast of freezing cold water every morning reminds it what a real threat feels like, and makes those everyday irritabilities less likely to trigger the full stress response.” Becoming a routine https://ichef.bbci.co.uk/images/ic/480xn/p080nxrw.jpg When the cold-water challenge ended, Hugh decided to keep going. “I thought it would be something I’d do once in the while, but I’ve now done a year, and I’m absolutely sure I haven’t missed a single day.” Hugh mixes doing cold-water showers with a programme of cold-water swimming. He starts each morning with a warm shower, but towards the end “I whack down the cold tap for the blast and I do a minimum of a couple of minutes, but sometimes I’ll do 3–4 minutes. “At the weekend, I try to get to the sea or pond”, he adds. Occasionally, through necessity, he has to opt for the type of cold-water therapy he says is the hardest – an ice-cold bath. “When you’re in the shower already, you’ve just got to turn it to cold. When you’re in the sea or pond, you’re out in the wilds and embracing nature. But to climb into an ice-cold bath willingly? “If I’m travelling for work and in a hotel, sometimes the water is cool rather than properly cold, so my daily worry now isn’t that the water won’t be warm enough, but that it won’t be cold enough!”. When that happens, if there’s a bath available, he fills it with cold water and then “chucks in a bucket of ice” before climbing in. You might think that on the days when that’s the only viable option, Hugh would choose to have a day off from the therapy, but that simply isn’t a choice for him. “I know from people who’ve taken a break from the cold showers that it’s very hard to get back into them… I want to keep it going!” A year down the line, is Hugh less stressed? https://ichef.bbci.co.uk/images/ic/480xn/p080ny5h.jpg “With stress, you feel it in your body as well as your mind… I think (cold-water therapy) helps you cope with stress better, I think that’s been the benefit for me. Also, I go through phases of sleeping quite poorly, and my sleep in the past year has been better than the previous year – not perfect but better – and I think it’s been a factor in that.” Early on in the experiment, you see Hugh and Dr Zoe Williams discussing that he gets stressed out by small things, so has that improved? “I can be a stressed out traveller – planes and trains not connecting in the way they should – I can get frustrated and wound up, and I think I’m better about that. Of course, it’s impossible to say, ‘I no longer get annoyed by a delayed train because I had a cold shower this morning’. It doesn’t occur in the brain quite like that, but what I can say is that I really like the way the cold shower starts my day. “I definitely like the way it wakes me up and sets me about the day with a bit more of a spring in my step, and I’m quite prepared to accept the hypothesis that it’s to do with improving your ability to deal with stress. I feel like I’m getting that sort of benefit.” He adds “It’s like a concentrated version of a walk on a cold, rainy and windy day. You come in afterwards and you suddenly feel all comforted, warm and lovely, and so there’s an upside to it.” But, it won’t be for everyone… Hugh admits that one reason he’s been able to continue with the experiment every day is that he’s not been ill – other than a couple of short-lived “sniffles” over the last year. “I have asked myself if it would be sensible to get under cold water when not feeling 100 percent… if I got a really bad cold or flu there would be a real dilemma there.” Very cold water can be dangerous – especially for people with a heart condition – so if you’re considering attempting cold-water therapy, check with your GP first. Watch Easy Ways To Live Well on BBC One at 8pm on January 22, or catch up on BBC iPlayer. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0808r71.jpg As Steph McGovern drives, she cracks open a bag of crisps. Hugh Fearnley-Whittingstall sits in the passenger seat next to her and, looking appalled by her snack, bites into his apple. A few minutes later he reaches into the glove compartment for his next ‘treat’. Steph is horrified: “Who brings a raw carrot with them on a road trip Hugh? It’s all about crisps and sweets and chocolate when you’re on a road trip”, says the former BBC Breakfast presenter. The two are driving to a Welsh GP surgery to oversee a challenge as part of the new BBC One show, Easy Ways to Live Well. The three-part series sees Hugh and Steph join forces with a bunch of willing volunteers to try to find out if emerging scientific research focused on improving people’s wellbeing – including their diet and physical and mental health – really works. And the pair aren’t just presenting the programme, they’re taking on challenges too. Given Hugh’s experience of growing and cooking food, examining diets and investigating the obesity crisis, you might think he’d be best suited to taking on the dietary challenges. But, as Steph says, “Hugh is like the poster boy for having a healthy life. Not like me, poppity-ping in the microwave”. This means in the first episode it’s Steph who attempts to improve her gut health – with the support of Hugh, who introduces her to his own homemade kombucha. Instead, the celebrity chef takes on a challenge which is literally out of his comfort zone. “I get stressed, I’m a stressy kind of person… I know I need to do something about that”, he says. The show’s resident doctor, Dr Zoe Williams, prescribes Hugh with a course of cold-water therapy – which involves having cold showers every day. The River Cottage cook received this challenge in January 2019. A year on, Hugh explains how the simple experiment changed his life. The importance of having an open mind https://ichef.bbci.co.uk/images/ic/480xn/p080nnpj.jpg “Steph and I had to go into all of the challenges with an open mind about emerging science that suggests there are ways to help take care of ourselves. These aren’t medical fixes, but they could bring benefits – not necessarily for everyone, we have to be clear about that.” I had my first cold shower, then I went to a pond to swim soon after, and a week or two later I went for an icy cold sea swim. The coldest one I’ve done was swimming in the sea – which you see in episode one. It was about three or four degrees and there had been a frost overnight. It was a shallow, tidal lagoon… I found it very hard. I was in the water for two to three minutes.” And how long did it feel? “About two to three years! I was in there long enough to do a couple of chattering pieces to camera, but you can see I could barely speak”, he says. “People get mental health benefits from it” While Hugh is obviously in discomfort when he goes into the sea, when he steps out it’s a different story. With the initial shock having passed, he explains “I feel invigorated, I feel ready for anything actually, I feel alive.” It’s this mix of both physical and emotional responses that kept Hugh persisting with the challenge. He was also intrigued by the positive conversations he had with the people he entered the sea with on that cold and frosty January morning. “They were really lovely people and talking to them was part of what led to me to make a go of it. They were swearing about the benefits.” “I think there was a variety (of responses), but you could loosely say people get mental health benefits from it and it gives a genuine boost.” The science behind it https://ichef.bbci.co.uk/images/ic/480xn/p04r9b6s.jpg Dr Zoe Williams explains what the theory behind cold-water therapy is and why it might suit Hugh. “The cold water is a ‘shock to the system’ or, more scientifically, it evokes a stress response that many of us know as ‘fight or flight’. We’ve evolved to have this response, which primes us for danger and is extremely helpful if faced with a bear, or indeed if we fall into cold water. But that same ‘stress response’ can be triggered by much less dangerous experiences in modern-day life, such as missing a bus or having an argument. “We are designed, as human beings, to deal with infrequent, short bursts of stress. But Hugh, like many of us, was experiencing constant, daily stress, which we know is dangerous for our health and has been linked to many lifestyle-related diseases, such as type-2 diabetes, heart disease and mental health problems. “So how does the cold-water therapy help? One way to think of it is that our stress ‘alert system’ has become over-sensitive in today’s world, and a short blast of freezing cold water every morning reminds it what a real threat feels like, and makes those everyday irritabilities less likely to trigger the full stress response.” Becoming a routine https://ichef.bbci.co.uk/images/ic/480xn/p080nxrw.jpg When the cold-water challenge ended, Hugh decided to keep going. “I thought it would be something I’d do once in the while, but I’ve now done a year, and I’m absolutely sure I haven’t missed a single day.” Hugh mixes doing cold-water showers with a programme of cold-water swimming. He starts each morning with a warm shower, but towards the end “I whack down the cold tap for the blast and I do a minimum of a couple of minutes, but sometimes I’ll do 3–4 minutes. “At the weekend, I try to get to the sea or pond”, he adds. Occasionally, through necessity, he has to opt for the type of cold-water therapy he says is the hardest – an ice-cold bath. “When you’re in the shower already, you’ve just got to turn it to cold. When you’re in the sea or pond, you’re out in the wilds and embracing nature. But to climb into an ice-cold bath willingly? “If I’m travelling for work and in a hotel, sometimes the water is cool rather than properly cold, so my daily worry now isn’t that the water won’t be warm enough, but that it won’t be cold enough!”. When that happens, if there’s a bath available, he fills it with cold water and then “chucks in a bucket of ice” before climbing in. You might think that on the days when that’s the only viable option, Hugh would choose to have a day off from the therapy, but that simply isn’t a choice for him. “I know from people who’ve taken a break from the cold showers that it’s very hard to get back into them… I want to keep it going!” A year down the line, is Hugh less stressed? https://ichef.bbci.co.uk/images/ic/480xn/p080ny5h.jpg “With stress, you feel it in your body as well as your mind… I think (cold-water therapy) helps you cope with stress better, I think that’s been the benefit for me. Also, I go through phases of sleeping quite poorly, and my sleep in the past year has been better than the previous year – not perfect but better – and I think it’s been a factor in that.” Early on in the experiment, you see Hugh and Dr Zoe Williams discussing that he gets stressed out by small things, so has that improved? “I can be a stressed out traveller – planes and trains not connecting in the way they should – I can get frustrated and wound up, and I think I’m better about that. Of course, it’s impossible to say, ‘I no longer get annoyed by a delayed train because I had a cold shower this morning’. It doesn’t occur in the brain quite like that, but what I can say is that I really like the way the cold shower starts my day. “I definitely like the way it wakes me up and sets me about the day with a bit more of a spring in my step, and I’m quite prepared to accept the hypothesis that it’s to do with improving your ability to deal with stress. I feel like I’m getting that sort of benefit.” He adds “It’s like a concentrated version of a walk on a cold, rainy and windy day. You come in afterwards and you suddenly feel all comforted, warm and lovely, and so there’s an upside to it.” But, it won’t be for everyone… Hugh admits that one reason he’s been able to continue with the experiment every day is that he’s not been ill – other than a couple of short-lived “sniffles” over the last year. “I have asked myself if it would be sensible to get under cold water when not feeling 100 percent… if I got a really bad cold or flu there would be a real dilemma there.” Very cold water can be dangerous – especially for people with a heart condition – so if you’re considering attempting cold-water therapy, check with your GP first. Watch Easy Ways To Live Well on BBC One at 8pm on January 22, or catch up on BBC iPlayer."
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} | 43cbac2bd0adc8b026f5d03a0d01c8a6f3123e59e52a5fa05634d4adbec35fae | Is raw milk a superfood or dangerous fad?
https://ichef.bbci.co.uk/images/ic/480xn/p07tqjw8.jpg If the hype’s to be believed, raw or unpasteurised milk can do everything from boosting your immune system to preventing dairy allergies and improving digestion. But milk is pasteurised (heat treated) for a good reason – to eliminate harmful bacteria as well as extend shelf life. In the last five years, raw milk sales have increased nearly five times over in the UK. Farmers’ Weekly reports sales rose from 610 thousand litres in 2014 to a whopping 3 million litres in 2018. It’s been illegal to sell unpasteurised dairy milk in supermarkets or high street shops in England, Wales and Northern Ireland since 1985 and it’s outlawed in Scotland. So is raw milk a superfood or a dangerous food fad? Is raw milk healthier than pasteurised milk? Lots of us drink milk because we know it’s packed with nutrients. But some vitamins are heat-sensitive, which means the amount could be reduced or eliminated when heated, for instance in pasteurisation. Should we be worried? A Canadian study concluded the effect of pasteurisation on milk’s nutritional value is minimal (with the exception of vitamin B2), because milk is relatively low in heat-sensitive vitamins. Some people drink raw milk because they believe it contains beneficial bacteria. Pasteurisation destroys good bacteria as well as bad. A 2015 review found ‘limited’ growth of ‘probiotic bacteria’ (good bacteria) in raw milk. In some dairy products made from pasteurised milk, good bacteria may be developed during fermentation and/or be added. Does drinking raw milk help you avoid allergies? https://ichef.bbci.co.uk/images/ic/480xn/p07tqjy7.jpg Studies suggest a link between drinking raw milk and lower rates of asthma and some allergies. The suggestion is raw milk contains proteins and compounds that keep the immune system from over-reacting to allergens. However, most studies are based on farm families, whose exposure to a diverse range of bacteria and allergens means it’s tricky to pinpoint the reason for their lower allergy rates. Studies often state further research should be carried out to understand this relationship better. The Food Standards Agency (FSA) advises “raw or unpasteurised milk and cream may contain harmful bacteria that cause food poisoning”. They go on to say infants and small children, the elderly, pregnant women and those with a compromised immune system are among those “particularly vulnerable to food poisoning and should not consume it”. Despite this, children made up almost a third of outbreak patients in 2017. Is raw milk safe? Raw milk can carry dangerous bacteria such as salmonella, e-coli, listeria and campylobacter. A 2019 Public Health England review finds raw milk responsible for 26 outbreaks of intestinal infectious disease in England and Wales between 1992 and 2017. These involved 343 people and resulted in 41 hospitalisations. There were no outbreaks between 2003 and 2013, but seven occured between 2014 and 2017. Pasteurised milk was the cause of 12 outbreaks during the same 25-year timeframe: 10 due to pasteurisation failures and two to post-pasteurisation contamination. “In terms of food safety, from a microbiological point of view, drinking raw milk is not safe", says Dr Jorge Gutierrez-Merino, a lecturer in food microbiology at the University of Surrey. “Raw milk may contain many different pathogenic microbes, including some deadly bacteria, which could cause fatal infections, mainly in children, the elderly and immunocompromised people", adds Dr Gutierrez-Merino. A representative of FSA says “a ban of raw cow’s drinking milk was introduced in Scotland in 1983", adding it poses“a high risk to public health […] with 12 potentially associated deaths in Scotland in the early 1980s". In England, Wales and Northern Ireland, raw milk is sampled and tested four times a year by hygiene inspectors. The farms are inspected twice a year and the herd must be healthy and free from brucellosis and tuberculosis. If testing detects the presence of harmful bacteria or is ‘inconclusive’, the relevant local authority must be informed and sales of raw drinking milk must cease immediately. The cause of the problem must be identified and corrective action taken. Sales can resume after at least two consecutive tests from different batches of milk proving its safety. The FSA regularly reviews the regulations concerning raw milk sales. The most recent review in 2018 concluded “the risk from raw dairy milk is not so unacceptable as to justify removing the right of adults to drink it, provided certain controls are met". But they say “improvements are required to ensure better controls and accountability" and to better explain the risk to consumers. How can you buy raw milk? https://ichef.bbci.co.uk/images/ic/480xn/p07tqkn7.jpg One reason cited for the increase in raw milk sales is an upturn in the number of on-farm vending machines, which make the product more available. In England, Wales and Northern Ireland, raw dairy milk can only be sold by registered producers directly to customers, such as at the farm via bottles or a vending machine, at farmers’ markets or a farmer’ milk round, or direct online sales. It must be labelled with a health warning. In Scotland, the sale of raw drinking milk is banned. What is pasteurisation? There are a number of different types of pasteurisation, but on the whole it is the process of heating a liquid to below the boiling point to destroy micro-organisms. It was developed by Louis Pasteur in 1864 to improve the keeping qualities of wine. It was applied to milk and commercial pasteurisation of milk in the late 1800s. Intensified milk consumption in the early 20th Century led to increased outbreaks of milkborne diseases, such as tuberculosis, typhoid, scarlet fever and diphtheria. These diseases were subsequently virtually eliminated in humans with the commercial implementation of pasteurisation, in combination with improved management practices on dairy farms. | {
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But some vitamins are heat-sensitive, which means the amount could be reduced or eliminated when heated, for instance in pasteurisation. Should we be worried? A Canadian study concluded the effect of pasteurisation on milk’s nutritional value is minimal (with the exception of vitamin B2), because milk is relatively low in heat-sensitive vitamins. Some people drink raw milk because they believe it contains beneficial bacteria. Pasteurisation destroys good bacteria as well as bad. A 2015 review found ‘limited’ growth of ‘probiotic bacteria’ (good bacteria) in raw milk. In some dairy products made from pasteurised milk, good bacteria may be developed during fermentation and/or be added. Does drinking raw milk help you avoid allergies? https://ichef.bbci.co.uk/images/ic/480xn/p07tqjy7.jpg Studies suggest a link between drinking raw milk and lower rates of asthma and some allergies. The suggestion is raw milk contains proteins and compounds that keep the immune system from over-reacting to allergens. However, most studies are based on farm families, whose exposure to a diverse range of bacteria and allergens means it’s tricky to pinpoint the reason for their lower allergy rates. Studies often state further research should be carried out to understand this relationship better. The Food Standards Agency (FSA) advises “raw or unpasteurised milk and cream may contain harmful bacteria that cause food poisoning”. They go on to say infants and small children, the elderly, pregnant women and those with a compromised immune system are among those “particularly vulnerable to food poisoning and should not consume it”. Despite this, children made up almost a third of outbreak patients in 2017. Is raw milk safe? Raw milk can carry dangerous bacteria such as salmonella, e-coli, listeria and campylobacter. A 2019 Public Health England review finds raw milk responsible for 26 outbreaks of intestinal infectious disease in England and Wales between 1992 and 2017. These involved 343 people and resulted in 41 hospitalisations. There were no outbreaks between 2003 and 2013, but seven occured between 2014 and 2017. Pasteurised milk was the cause of 12 outbreaks during the same 25-year timeframe: 10 due to pasteurisation failures and two to post-pasteurisation contamination. “In terms of food safety, from a microbiological point of view, drinking raw milk is not safe\", says Dr Jorge Gutierrez-Merino, a lecturer in food microbiology at the University of Surrey. “Raw milk may contain many different pathogenic microbes, including some deadly bacteria, which could cause fatal infections, mainly in children, the elderly and immunocompromised people\", adds Dr Gutierrez-Merino. A representative of FSA says “a ban of raw cow’s drinking milk was introduced in Scotland in 1983\", adding it poses“a high risk to public health […] with 12 potentially associated deaths in Scotland in the early 1980s\". In England, Wales and Northern Ireland, raw milk is sampled and tested four times a year by hygiene inspectors. The farms are inspected twice a year and the herd must be healthy and free from brucellosis and tuberculosis. If testing detects the presence of harmful bacteria or is ‘inconclusive’, the relevant local authority must be informed and sales of raw drinking milk must cease immediately. The cause of the problem must be identified and corrective action taken. Sales can resume after at least two consecutive tests from different batches of milk proving its safety. The FSA regularly reviews the regulations concerning raw milk sales. The most recent review in 2018 concluded “the risk from raw dairy milk is not so unacceptable as to justify removing the right of adults to drink it, provided certain controls are met\". But they say “improvements are required to ensure better controls and accountability\" and to better explain the risk to consumers. How can you buy raw milk? https://ichef.bbci.co.uk/images/ic/480xn/p07tqkn7.jpg One reason cited for the increase in raw milk sales is an upturn in the number of on-farm vending machines, which make the product more available. In England, Wales and Northern Ireland, raw dairy milk can only be sold by registered producers directly to customers, such as at the farm via bottles or a vending machine, at farmers’ markets or a farmer’ milk round, or direct online sales. It must be labelled with a health warning. In Scotland, the sale of raw drinking milk is banned. What is pasteurisation? There are a number of different types of pasteurisation, but on the whole it is the process of heating a liquid to below the boiling point to destroy micro-organisms. It was developed by Louis Pasteur in 1864 to improve the keeping qualities of wine. It was applied to milk and commercial pasteurisation of milk in the late 1800s. Intensified milk consumption in the early 20th Century led to increased outbreaks of milkborne diseases, such as tuberculosis, typhoid, scarlet fever and diphtheria. These diseases were subsequently virtually eliminated in humans with the commercial implementation of pasteurisation, in combination with improved management practices on dairy farms."
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} | fff4261833597ae85e8cbd655f40d680c26fbd3e243f8699d98477197de258c5 | How to ice a Christmas cake the easy way
Icing your Christmas cake is fun and a great way to get yourself in the Christmas spirit. You can keep it simple or go full-on-festive – the hardest thing is deciding how you want to do it. With a bit of creativity, you can can achieve a stunning cake with minimal icing skills. Discover the benefits and pitfalls of fondant and royal icing, find out how to cover your cake with marzipan (and how to ice without it) and learn a few simple decoration techniques to put the finishing touches to a cake ‘yule’ be proud of! There’s no hard and fast rule about when to ice your cake, but it’s best to do it between 24 hours and a week ahead of the big day. Fondant or royal icing? Royal icing can look fabulous, even if you spread it casually. If you want a crisp, smooth finish you need to apply the marzipan carefully. You don’t have to use a lot of icing and it’s less sweet than fondant. It’s important to get the texture correct when mixing the icing, otherwise it can set so hard you’ll struggle to cut the cake, or slide off because it’s too soft. Adding 1–2 teaspoons of glycerine will prevent the icing setting hard enough to break your teeth, though it will still form a robust crust when left to dry overnight. To cover a cake, mix the icing until it holds stiff peaks. For piping, you want it a little thinner so it flows through the nozzle. It’s best to cover the cake with marzipan first so you don’t get crumbs in the icing. Royal icing is more likely than fondant to absorb colour from the cake, so if you don’t want marzipan go for a thicker layer of icing to ensure any discolouration doesn’t show through – and don’t ice too far ahead. You can use a layer of fondant icing instead of marzipan if you wish. Royal icing is sold in white, but is easy to colour at home using gels (liquids can change the texture). After a great royal icing finish? Watch this quick video for tips. Fondant icing gives a super-smooth finish loved by cake decorators. Getting a perfect result requires patience and skill, but if you don’t mind a few imperfections it’s easy to achieve a great-looking cake – and a thick ribbon covers a multitude of sins! The easiest way to get a smooth finish is to apply a fairly thick layer of fondant over marzipan. You don’t have to use marzipan (brush the cake with sieved and warmed apricot jam instead), but the natural lumpiness of fruit cakes means your finish won’t be as smooth, and dark-coloured oils and liquids in the cake might ‘leak’ out and discolour the icing over time (a problem if you want to store the cake for more than a couple of weeks). Fondant is usually bought in ready-to-roll blocks, which you roll out and smooth over your cake using dry hands or an icing smoother. It is available in many colours or you can colour it using gels, but it’s tricky to get really deep, even colours. You can make festive fondant shapes to decorate your cake, too! Watch the quick video on how to get a perfect fondant finish. How to cover a cake with marzipan Marzipan (aka almond paste) doesn’t have to be applied perfectly unless you want a perfect fondant finish or sharp royal icing edges (in which case watch the video for lots of tips). Otherwise, follow these simple steps: Brush your cake with warmed and strained jam (light-coloured jams, such as apricot, work best).Dust a work surface with icing sugar and roll out a generous amount of marzipan to the thickness of a pound coin (there should be plenty of overhang).Lift the marzipan over your cake and smooth it into place using your hands.Trim away any excess marzipan. Brush your cake with warmed and strained jam (light-coloured jams, such as apricot, work best). Dust a work surface with icing sugar and roll out a generous amount of marzipan to the thickness of a pound coin (there should be plenty of overhang). Lift the marzipan over your cake and smooth it into place using your hands. Trim away any excess marzipan. Marzipan should ideally dry out before you apply icing. This can take anything from one to five days, with homemade marzipan usually taking longer than ready-made. It’s ready when it feels dry (it will feel quite oily at first). If you are in a rush you can skip this step, but the oils in the marzipan might discolour the icing if you store the cake for a long time. Marzipan is widely available in supermarkets, but you can make it yourself, particularly if you want to experiment with different nuts and flavourings (as Dan Lepard does in this recipe). Learn how to apply marzipan the professional way. Decorations to finish your cake Click through the slide show for easy but impressive ways to finish your cake. Step-by-step instructions are available here. Image caption, Christmas present cakeGet your fondant icing smooth, then add a couple of fancy ribbons and a tag to make it look like a gift. Easy! Image caption, Christmas present cakeGet your fondant icing smooth, then add a couple of fancy ribbons and a tag to make it look like a gift. Easy! https://ichef.bbci.co.uk/images/ic/480x270/p07rpphf.jpg Christmas present cake Get your fondant icing smooth, then add a couple of fancy ribbons and a tag to make it look like a gift. Easy! | {
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It’s important to get the texture correct when mixing the icing, otherwise it can set so hard you’ll struggle to cut the cake, or slide off because it’s too soft. Adding 1–2 teaspoons of glycerine will prevent the icing setting hard enough to break your teeth, though it will still form a robust crust when left to dry overnight. To cover a cake, mix the icing until it holds stiff peaks. For piping, you want it a little thinner so it flows through the nozzle. It’s best to cover the cake with marzipan first so you don’t get crumbs in the icing. Royal icing is more likely than fondant to absorb colour from the cake, so if you don’t want marzipan go for a thicker layer of icing to ensure any discolouration doesn’t show through – and don’t ice too far ahead. You can use a layer of fondant icing instead of marzipan if you wish. Royal icing is sold in white, but is easy to colour at home using gels (liquids can change the texture). After a great royal icing finish? Watch this quick video for tips. Fondant icing gives a super-smooth finish loved by cake decorators. Getting a perfect result requires patience and skill, but if you don’t mind a few imperfections it’s easy to achieve a great-looking cake – and a thick ribbon covers a multitude of sins! The easiest way to get a smooth finish is to apply a fairly thick layer of fondant over marzipan. You don’t have to use marzipan (brush the cake with sieved and warmed apricot jam instead), but the natural lumpiness of fruit cakes means your finish won’t be as smooth, and dark-coloured oils and liquids in the cake might ‘leak’ out and discolour the icing over time (a problem if you want to store the cake for more than a couple of weeks). Fondant is usually bought in ready-to-roll blocks, which you roll out and smooth over your cake using dry hands or an icing smoother. It is available in many colours or you can colour it using gels, but it’s tricky to get really deep, even colours. You can make festive fondant shapes to decorate your cake, too! Watch the quick video on how to get a perfect fondant finish. How to cover a cake with marzipan Marzipan (aka almond paste) doesn’t have to be applied perfectly unless you want a perfect fondant finish or sharp royal icing edges (in which case watch the video for lots of tips). Otherwise, follow these simple steps: Brush your cake with warmed and strained jam (light-coloured jams, such as apricot, work best).Dust a work surface with icing sugar and roll out a generous amount of marzipan to the thickness of a pound coin (there should be plenty of overhang).Lift the marzipan over your cake and smooth it into place using your hands.Trim away any excess marzipan. Brush your cake with warmed and strained jam (light-coloured jams, such as apricot, work best). Dust a work surface with icing sugar and roll out a generous amount of marzipan to the thickness of a pound coin (there should be plenty of overhang). Lift the marzipan over your cake and smooth it into place using your hands. Trim away any excess marzipan. Marzipan should ideally dry out before you apply icing. This can take anything from one to five days, with homemade marzipan usually taking longer than ready-made. It’s ready when it feels dry (it will feel quite oily at first). If you are in a rush you can skip this step, but the oils in the marzipan might discolour the icing if you store the cake for a long time. Marzipan is widely available in supermarkets, but you can make it yourself, particularly if you want to experiment with different nuts and flavourings (as Dan Lepard does in this recipe). Learn how to apply marzipan the professional way. Decorations to finish your cake Click through the slide show for easy but impressive ways to finish your cake. Step-by-step instructions are available here. Image caption, Christmas present cakeGet your fondant icing smooth, then add a couple of fancy ribbons and a tag to make it look like a gift. Easy! Image caption, Christmas present cakeGet your fondant icing smooth, then add a couple of fancy ribbons and a tag to make it look like a gift. Easy! https://ichef.bbci.co.uk/images/ic/480x270/p07rpphf.jpg Christmas present cake Get your fondant icing smooth, then add a couple of fancy ribbons and a tag to make it look like a gift. Easy!"
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} | d959273e619f946332ca7edf17b8c07a19832dc2231078553f501ed3feb0fe3b | A right royal Christmas dinner
You’re the king or queen of your household and so you shall dine like one! When you sit down to Christmas dinner this year, there’ll be traditions the whole family follows. For the Queen and royal family, it seems the same applies. That’s according to chef, Darren Grady. In 1982 he joined the royal household and, after rising to the ranks of senior chef, stayed with Queen Elizabeth II and Prince Philip until 1993. We spoke to Darren to find out what he served on Christmas Day during his time with them. https://ichef.bbci.co.uk/images/ic/480xn/p07y5g3d.jpg What it was like cooking for the royals at Christmas “We worked alternate Christmases,” says Darren. “You would be at Sandringham for two weeks. So, if you wanted to celebrate with your family, you’d have to celebrate with them before or after because usually you’d be up there from December 22 until after New Year. “But they (the royal family) always made it special for you… The staff would have lots to drink and there would be loads of food and chocolate – and you’d have the full turkey roast, so you weren’t really missing out because you were enjoying the celebration too.” What was on the menu for breakfast? https://ichef.bbci.co.uk/images/ic/480xn/p07txyf5.jpg Darren McGrady “They would start with a full cooked breakfast on Christmas Day. They opened their Christmas presents the day before, on Christmas Eve. So after breakfast they’d go to church, come back and go on to lunch.” And dinner? https://ichef.bbci.co.uk/images/ic/480xn/p07ty5j1.jpg But there was no coin in the pudding… “No, we never did that! Ever since the Queen Mother choked on a fish bone that time… we were too nervous to do that.” Anything to nibble on in the afternoon? “Later in the day there would be afternoon tea, and that always included a chocolate Yule log, a Christmas cake made by the chefs in the kitchen and a selection of chocolatey pastries.” So there you have it, a full-cooked breakfast, turkey with all the trimmings and then afternoon tea. We think that sounds doable! | {
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"content": "You’re the king or queen of your household and so you shall dine like one! When you sit down to Christmas dinner this year, there’ll be traditions the whole family follows. For the Queen and royal family, it seems the same applies. That’s according to chef, Darren Grady. In 1982 he joined the royal household and, after rising to the ranks of senior chef, stayed with Queen Elizabeth II and Prince Philip until 1993. We spoke to Darren to find out what he served on Christmas Day during his time with them. https://ichef.bbci.co.uk/images/ic/480xn/p07y5g3d.jpg What it was like cooking for the royals at Christmas “We worked alternate Christmases,” says Darren. “You would be at Sandringham for two weeks. So, if you wanted to celebrate with your family, you’d have to celebrate with them before or after because usually you’d be up there from December 22 until after New Year. “But they (the royal family) always made it special for you… The staff would have lots to drink and there would be loads of food and chocolate – and you’d have the full turkey roast, so you weren’t really missing out because you were enjoying the celebration too.” What was on the menu for breakfast? https://ichef.bbci.co.uk/images/ic/480xn/p07txyf5.jpg Darren McGrady “They would start with a full cooked breakfast on Christmas Day. They opened their Christmas presents the day before, on Christmas Eve. So after breakfast they’d go to church, come back and go on to lunch.” And dinner? https://ichef.bbci.co.uk/images/ic/480xn/p07ty5j1.jpg But there was no coin in the pudding… “No, we never did that! Ever since the Queen Mother choked on a fish bone that time… we were too nervous to do that.” Anything to nibble on in the afternoon? “Later in the day there would be afternoon tea, and that always included a chocolate Yule log, a Christmas cake made by the chefs in the kitchen and a selection of chocolatey pastries.” So there you have it, a full-cooked breakfast, turkey with all the trimmings and then afternoon tea. We think that sounds doable!"
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Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1snr.jpg Housemates from Who Are You Calling Fat? on bbc.co.uk/iplayer. In a recent NHS report, statistics showed 29 percent of adults in England are classified as obese. But what is it really like to either live with obesity or identify as fat in modern Britain? A two-part BBC Two documentary, Who Are You Calling Fat?, looks to answer that question. Nine people spend a week living together and while they face the same stigmas about their weight, the way it’s shaped their attitudes differs hugely. Here, three of the housemates and obesity expert Dr Giles Yeo explain their views. ‘I’m frustrated that people don’t understand just how complex the causes of obesity are’ Sarah, 37, North Yorkshire Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1wp5.jpg “We’ve been told for so many years that obesity is a lifestyle choice – people have chosen to live this way. That absolutely isn’t the case. Obesity is a very complex condition, there are so many factors at play. “I have a degree in pharmaceutical chemistry and I now know the science behind obesity. “But I don’t like the way I look, I don’t want to stand out. I want to have a ‘normal’ body, one that doesn’t restrict me. I don’t want to have to get on an aeroplane and ask for a seatbelt extension, I don’t want to question whether a chair will hold me. “Yet while I’d like to be smaller I’m more at peace with myself now. My understanding of obesity has allowed me to be kinder to myself. It took time, though, to feel like this. “I lost a significant amount of weight in 2012 when I took part in a weight-loss TV show. But over time, despite keeping up the diet and exercise, my weight started coming back on. I felt like a failure. I’d put myself through all of this but I was still gaining weight. I felt really out of control and that’s when I started to look into the science of it and gained an understanding about how there are genetics and hormones that impact weight. I learned it’s not all my fault that I’m like this. “During my time in the house on Who Are You Calling Fat? I met fat activists and it was great to encounter people who were totally OK in their own skin, because I never have been. But I found some of the views a little extreme – especially on how there’s no correlation between body size and health. I’m aware that not everyone of a certain size is going to have health complications, but I do believe we are at higher risk of having them. “I now have a daughter and she’s changed my outlook. I don’t want her to have issues with her body. Whatever size she ends up being, I want her to feel happy and healthy and I need to portray that to her. ” ‘I’m frustrated that I’ve got myself into this situation, but I’m trying to change’ Jack, 30, Cheshire Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1ws9.jpg “I’ve struggled with my weight for years and I want people to see I’m trying to do something about it. Fat people can be a lot more active and energetic than you’d realise. “I think my size comes down partly to genetics, but I also accept that a lot of it is down to personal responsibility. I’m a big guy, so even if I was 100 percent disciplined I don’t think I’d be anywhere near what my BMI should be, but I do feel responsible for the situation I’m in. “I look back and think about when I was a kid. My mum and dad would go out and I’d sneak into cupboards and have chocolate and crisps and then hide the wrappers so they wouldn’t know. Over the years I’ve had loads of times when I really haven’t done that much exercise, I’ve eaten terrible foods, I’ve not really cared or thought about what I’m putting in my body “Before I went into the Who Are You Calling Fat? house I was naïve about the strength of the body positivity movement. It can range from celebrating what you’ve been given – like if you have a medical condition that means you aren’t going to get any lighter – to the other end of the scale, which I thought was really extreme. “At the end of the experience, I wouldn’t say I’ve become more body positive. There’s still a lot I don’t like about my body – it might never change but as long as I try that’s OK. The reason I started to lose weight was because I ended up with Type 2 diabetes, which I’ve put into remission. “I’ve got a baby due in December and I want to be fit and healthy and set a good example. “Society needs to be more understanding. There were people in the house who couldn’t do anything about their weight because of medical conditions and genetics. People should stop stigmatising and being so harsh – you don’t know other people’s situations. ” ‘I’m frustrated because people can’t accept I’m happy being fat’ Victoria, 35, Northern Ireland Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1x8w.jpg “It’s my life’s calling to share the message ‘it’s OK to be fat’. I strongly believe health and weight aren’t correlated – you can be fat and healthy and thin and unhealthy. Rather than going on diets that don’t work, I think you should accept your body for the way it is. “I identify as fat, but in society we are led to believe this means people are sat at home, guzzling large milkshakes and eating doughnuts off their fingers like rings. The reality is very different. People are fat for many different reasons and the shame and stigma placed on fat people doesn’t make them thinner, it actually harms their physical and mental health. “I’m body positive and happy to be fat. I know some people will be horrified to hear this, but if someone came along with a magic wand and made me thin I would be really sad. “I haven’t always felt like this, I used to hate my body. I started dieting when I was a child and have spent the majority of my life dieting and fantasising about what would happen if I became thin. I believed I’d become healthy, worthy and lovable – that Brad Pitt would be blowing up my phone asking for dates – but when I did become ‘straight-sized’ none of this happened. “Now, rather than dieting, I make decisions about what to eat based on what my body wants – if I have a salad it’s because I want the feeling of something fresh and I want the texture of something crisp, it’s not because I’m thinking it’s ‘healthy’. “There were two things that were really impactful for me during my week in the Who Are You Calling Fat? house. Firstly, when we did a 'Stand For Self-Love' experiment, we stood in our bikinis with blindfolds on and let members of the public write on our bodies. The amount of support we received was great. People aren’t as fat-phobic as sometimes we’d like to think they are. Secondly, some people in the house had their own internalised fat phobia and sometimes I forget, because I’m surrounded by fat-positive people, just how destructive and powerful it is. I left the house more confident in my views and knowing I need to keep spreading my message as there’s a lot of misinformation out there. ” ‘People need to understand that genetics play a key role in weight’ Dr Giles Yeo “While there were many views about weight in the Who Are You Calling Fat? house, they all came from the same place. All nine contributors explained they’ve been looked at as lazy, and stigmatised. When this happens, people respond differently. “It’s not the fault of the individuals that they are the size they are. “There are both nature and nurture causes of weight gain. In terms of nature, hundreds of genes play a role in your body weight. Some people might be hungrier, some will find food rewarding, some will respond to stress by eating. “Basically, some people will find it more difficult to say ‘no’ to food than others. “Nurture plays a part too – it could be culture, education, social-economic class – all of those have an impact. “One view expressed in the Who Are You Calling Fat? house is that weight doesn’t impact your health. But science doesn’t tell us that. Yes, someone who carries more weight could be healthier than someone who’s lighter, but that’s down to an individual’s fat cells – whether they’re big enough to contain all the fat or if they’re going to spill into the liver and muscles (which is what causes problems). “While it’s true that someone’s body size is not an indicator of their health, we do know that obesity increases your risk of having certain conditions. For example, obesity is believed to account for 80–85 percent of the risk of developing Type 2 diabetes. Obesity is also linked to coronary heart disease and some cancers. “If you want to lose weight and keep it off you need to find a plan you can stick to – which rules out extreme diets as you can’t stay on them for ever. There’s not going to be a magic diet that suits everyone, you just have to find an eating and lifestyle plan that suits you for the long term. “Before embarking on any weight-loss plan you have to ask yourself why you’re doing it. Is it because you want to be skinny or healthy? Lots of us will never be skinny, and setting unattainable goals won’t help. Trying to lose enough fat so you can become healthier – that should be the focus. ” Watch episode one of Who Are You Calling Fat? on BBC Two on Monday 28 October at 9pm and episode two at 9pm on Tuesday 29 October. https://ichef.bbci.co.uk/images/ic/480xn/p05kh6r6.jpg Dr Giles Yeo | {
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"content": "Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1snr.jpg Housemates from Who Are You Calling Fat? on bbc.co.uk/iplayer. In a recent NHS report, statistics showed 29 percent of adults in England are classified as obese. But what is it really like to either live with obesity or identify as fat in modern Britain? A two-part BBC Two documentary, Who Are You Calling Fat?, looks to answer that question. Nine people spend a week living together and while they face the same stigmas about their weight, the way it’s shaped their attitudes differs hugely. Here, three of the housemates and obesity expert Dr Giles Yeo explain their views. ‘I’m frustrated that people don’t understand just how complex the causes of obesity are’ Sarah, 37, North Yorkshire Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1wp5.jpg “We’ve been told for so many years that obesity is a lifestyle choice – people have chosen to live this way. That absolutely isn’t the case. Obesity is a very complex condition, there are so many factors at play. “I have a degree in pharmaceutical chemistry and I now know the science behind obesity. “But I don’t like the way I look, I don’t want to stand out. I want to have a ‘normal’ body, one that doesn’t restrict me. I don’t want to have to get on an aeroplane and ask for a seatbelt extension, I don’t want to question whether a chair will hold me. “Yet while I’d like to be smaller I’m more at peace with myself now. My understanding of obesity has allowed me to be kinder to myself. It took time, though, to feel like this. “I lost a significant amount of weight in 2012 when I took part in a weight-loss TV show. But over time, despite keeping up the diet and exercise, my weight started coming back on. I felt like a failure. I’d put myself through all of this but I was still gaining weight. I felt really out of control and that’s when I started to look into the science of it and gained an understanding about how there are genetics and hormones that impact weight. I learned it’s not all my fault that I’m like this. “During my time in the house on Who Are You Calling Fat? I met fat activists and it was great to encounter people who were totally OK in their own skin, because I never have been. But I found some of the views a little extreme – especially on how there’s no correlation between body size and health. I’m aware that not everyone of a certain size is going to have health complications, but I do believe we are at higher risk of having them. “I now have a daughter and she’s changed my outlook. I don’t want her to have issues with her body. Whatever size she ends up being, I want her to feel happy and healthy and I need to portray that to her. ” ‘I’m frustrated that I’ve got myself into this situation, but I’m trying to change’ Jack, 30, Cheshire Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1ws9.jpg “I’ve struggled with my weight for years and I want people to see I’m trying to do something about it. Fat people can be a lot more active and energetic than you’d realise. “I think my size comes down partly to genetics, but I also accept that a lot of it is down to personal responsibility. I’m a big guy, so even if I was 100 percent disciplined I don’t think I’d be anywhere near what my BMI should be, but I do feel responsible for the situation I’m in. “I look back and think about when I was a kid. My mum and dad would go out and I’d sneak into cupboards and have chocolate and crisps and then hide the wrappers so they wouldn’t know. Over the years I’ve had loads of times when I really haven’t done that much exercise, I’ve eaten terrible foods, I’ve not really cared or thought about what I’m putting in my body “Before I went into the Who Are You Calling Fat? house I was naïve about the strength of the body positivity movement. It can range from celebrating what you’ve been given – like if you have a medical condition that means you aren’t going to get any lighter – to the other end of the scale, which I thought was really extreme. “At the end of the experience, I wouldn’t say I’ve become more body positive. There’s still a lot I don’t like about my body – it might never change but as long as I try that’s OK. The reason I started to lose weight was because I ended up with Type 2 diabetes, which I’ve put into remission. “I’ve got a baby due in December and I want to be fit and healthy and set a good example. “Society needs to be more understanding. There were people in the house who couldn’t do anything about their weight because of medical conditions and genetics. People should stop stigmatising and being so harsh – you don’t know other people’s situations. ” ‘I’m frustrated because people can’t accept I’m happy being fat’ Victoria, 35, Northern Ireland Image source, BBC https://ichef.bbci.co.uk/images/ic/480xn/p07s1x8w.jpg “It’s my life’s calling to share the message ‘it’s OK to be fat’. I strongly believe health and weight aren’t correlated – you can be fat and healthy and thin and unhealthy. Rather than going on diets that don’t work, I think you should accept your body for the way it is. “I identify as fat, but in society we are led to believe this means people are sat at home, guzzling large milkshakes and eating doughnuts off their fingers like rings. The reality is very different. People are fat for many different reasons and the shame and stigma placed on fat people doesn’t make them thinner, it actually harms their physical and mental health. “I’m body positive and happy to be fat. I know some people will be horrified to hear this, but if someone came along with a magic wand and made me thin I would be really sad. “I haven’t always felt like this, I used to hate my body. I started dieting when I was a child and have spent the majority of my life dieting and fantasising about what would happen if I became thin. I believed I’d become healthy, worthy and lovable – that Brad Pitt would be blowing up my phone asking for dates – but when I did become ‘straight-sized’ none of this happened. “Now, rather than dieting, I make decisions about what to eat based on what my body wants – if I have a salad it’s because I want the feeling of something fresh and I want the texture of something crisp, it’s not because I’m thinking it’s ‘healthy’. “There were two things that were really impactful for me during my week in the Who Are You Calling Fat? house. Firstly, when we did a 'Stand For Self-Love' experiment, we stood in our bikinis with blindfolds on and let members of the public write on our bodies. The amount of support we received was great. People aren’t as fat-phobic as sometimes we’d like to think they are. Secondly, some people in the house had their own internalised fat phobia and sometimes I forget, because I’m surrounded by fat-positive people, just how destructive and powerful it is. I left the house more confident in my views and knowing I need to keep spreading my message as there’s a lot of misinformation out there. ” ‘People need to understand that genetics play a key role in weight’ Dr Giles Yeo “While there were many views about weight in the Who Are You Calling Fat? house, they all came from the same place. All nine contributors explained they’ve been looked at as lazy, and stigmatised. When this happens, people respond differently. “It’s not the fault of the individuals that they are the size they are. “There are both nature and nurture causes of weight gain. In terms of nature, hundreds of genes play a role in your body weight. Some people might be hungrier, some will find food rewarding, some will respond to stress by eating. “Basically, some people will find it more difficult to say ‘no’ to food than others. “Nurture plays a part too – it could be culture, education, social-economic class – all of those have an impact. “One view expressed in the Who Are You Calling Fat? house is that weight doesn’t impact your health. But science doesn’t tell us that. Yes, someone who carries more weight could be healthier than someone who’s lighter, but that’s down to an individual’s fat cells – whether they’re big enough to contain all the fat or if they’re going to spill into the liver and muscles (which is what causes problems). “While it’s true that someone’s body size is not an indicator of their health, we do know that obesity increases your risk of having certain conditions. For example, obesity is believed to account for 80–85 percent of the risk of developing Type 2 diabetes. Obesity is also linked to coronary heart disease and some cancers. “If you want to lose weight and keep it off you need to find a plan you can stick to – which rules out extreme diets as you can’t stay on them for ever. There’s not going to be a magic diet that suits everyone, you just have to find an eating and lifestyle plan that suits you for the long term. “Before embarking on any weight-loss plan you have to ask yourself why you’re doing it. Is it because you want to be skinny or healthy? Lots of us will never be skinny, and setting unattainable goals won’t help. Trying to lose enough fat so you can become healthier – that should be the focus. ” Watch episode one of Who Are You Calling Fat? on BBC Two on Monday 28 October at 9pm and episode two at 9pm on Tuesday 29 October. https://ichef.bbci.co.uk/images/ic/480xn/p05kh6r6.jpg Dr Giles Yeo"
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In no particular order, here are nine iconic movie food moments and recipes so you can recreate those moments at home. The Godfather, 1972 https://ichef.bbci.co.uk/images/ic/480xn/p07t4xcd.jpg Now make spaghetti and meatballs. Willy Wonka and the Chocolate Factory, 1971 OK, so this bends the rules a bit, as food is a main theme of the film rather than just a scene or two. But we challenge you to find someone who watched the flick as a child and didn’t dream of having lickable wallpaper. Another firm favourite was the teacups that grew on trees and were actually made of sweets and filled with sugary nectar. Plus, who didn’t long to follow – or should that be fall – in Augustus Gloop’s footsteps and down handfuls of liquid chocolate straight from the river? After watching this film, pretty much every child wanted to visit a chocolate factory. Now make chocolate truffles. Fried Green Tomatoes, 1991 https://ichef.bbci.co.uk/images/ic/480xn/p07t56vz.jpg The clue’s in the name – and while the film’s focus is on friendship (with a murder thrown in), there’s a celebration of fried green tomatoes, which are served in the Whistlestop Café. Set in Alabama, the fictional café is actually based on a real-life one. The author of the book on which the film is based is Fannie Flagg, the niece of Bess Fortenberry, who became the owner of the Irondale Café in 1932. Unsurprisingly, once the film came out, the Irondale Café became a tourist hotspot, and there’s one dish diners request. “Everyone who comes to the café for the first time orders our fried green tomatoes”, say the current owners. The movie was filmed in Georgia and a café was created for it. The venue was later bought and became a real eaterie called, you guessed it, The Whistlestop Café! Now make green tomato chutney. Pulp Fiction, 1994 You’re socialising with someone new and offer to buy them a drink. They choose the most expensive one on the menu. Do you (a) buy it but promise yourself you won’t offer again or (b) ask them for a sip, agree it’s good, then enter a twist-dancing contest? In the gory Tarantino film Pulp Ficton, Vincent Vega opts for the latter when he takes Mia Wallace to Jack Rabbit Slim’s. “That’s a good milkshake”, Vincent says (actually he says something far more sweary, but the message is the same). For further food inspiration, there’s a good condiment joke at the end of the twosome’s night out. Later, there’s a celebration of fast food when Samuel L. Jackson’s character Jules takes someone’s Big Kahuna burger – “This is a tasty burger”, he says, before revealing he doesn’t get to eat burgers often because his girlfriend is vegetarian, “which pretty much makes me a vegetarian”. Now make strawberry milkshake funnel cake. When Harry Met Sally, 1989 https://ichef.bbci.co.uk/images/ic/480xn/p07t5drg.jpg Let’s talk about perhaps the most well-known food scene quote of them all. In When Harry Met Sally, the two lead characters go for lunch in a New York diner (filmed in New York’s Katz’s Delicatessen). Harry opts for pastrami on rye, while Sally has turkey sandwiches. A discussion between the two soon descends into Sally, erm, demonstrating that when it comes to ‘relationships’ things aren’t always quite what they seem… Her energetic performance, where she screams ‘Yes! Yes! Yes!’ over and over, prompts a fellow diner to mutter “I’ll have what she’s having”. As an aside, the extra who said the line was played by Estelle Reiner – the mother of the film’s director, Rob Reiner. Visitors to Katz’s now find a sign hanging above a table, which reads ‘Where Harry Met Sally… hope you have what she had! Enjoy’. Now make a Reuben sandwich. Bill and Ted’s Excellent Adventure, 1989 Image source, Orion Pictures/YouTube https://ichef.bbci.co.uk/images/ic/480xn/p07t5j4z.jpg When Napoleon is brought into the future by Bill and Ted, the two time-travellers leave him with Ted’s younger brother, Deacon. Where does the sibling take the historical French Emperor? To the ‘Ziggy Pig Restaurant’, where he feasts on a gigantic ice cream sundae of the same (restaurant) name. While there’s little information about what’s in the sundae, it looks like at least 30 scoops, including chocolate and purple ice creams, cherries, lots of cream and marshmallows. Napoleon wolfs it down and is awarded a badge for his efforts. There are rumours the pud was based on the ‘Pig trough’ ice cream that was popular in the USA in the 1970s at ice cream parlour chain Farrell’s. That was ‘just’ a double-sized banana split, but people who finished it were awarded a ribbon. Now make a knickerbocker glory. Home Alone, 1990 “Did anyone order me a plain cheese?”, asks 7-year-old Kevin. At this moment, a chain of events kicks off that sees the disruptive youngster left on his own while his family travels to France. Fact of the matter is, Kevin is right to be angry with his big brother, who’s eaten his cheese and tomato pizza. Despite the film referring to it as ‘plain’, the dish’s simplicity is what makes it so desirable. Sometimes, no matter how fancy toppings are, it’s impossible to beat the classic. With his family out of the picture, Kevin orders and eats a ‘plain cheese’ by himself. When it’s delivered, we hear the now-famous line, “Keep the change ya’ filthy animal”. Now make a San Marzano tomato pizza. Ratatouille, 2007 Image source, Disney Pixar https://ichef.bbci.co.uk/images/ic/480xn/p07t5k6g.jpg Rats and restaurant kitchens aren’t normally a winning combination, but in this Disney/Pixar animation that’s exactly what everyone’s rooting for. Remy the rat embarks on a career as a chef. The name of the film isn’t just a pun – the veg dish features, and to make it as realistic as possible renown chef Thomas Keller worked as a consultant on the film. The version of ratatouille served up is Confit byaldi. You see Remy carefully spreading tomato sauce on the base of a pan, then layering up thin slices of veg. In real life, we might not want vermin cooking our dinner, but the dish looks pretty amazing! Now make pan-fried ratatouille. Beauty and the Beast, 1991 What this feature is missing is a food scene with an accompanying song that will be stuck in your head until the end of time. So be our guest and remind yourself why this scene makes you immediately crave a French feast. Lumière (the candle) begins by offering up soup du jour to Belle, quickly followed by hot hors d’oeuvres, the apparently delicious ‘grey stuff’ beef ragout, cheese soufflé and then pie and pudding served en flambé. The final course? The ultimate leveller: a cup of tea. What’s important about this seven-course meal is how little Belle has to do for herself. The chair ties her napkin, the serving dishes and food jauntily make their way down the table, and entertainment is laid on – spoons becoming synchronised swimmers and the Beer Stein mugs performing a dance routine. A great food scene to end this article on, and we’re not even sorry you now have the song stuck in your head! Now make double-baked cheese souffle. | {
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"content": "In no particular order, here are nine iconic movie food moments and recipes so you can recreate those moments at home. The Godfather, 1972 https://ichef.bbci.co.uk/images/ic/480xn/p07t4xcd.jpg Now make spaghetti and meatballs. Willy Wonka and the Chocolate Factory, 1971 OK, so this bends the rules a bit, as food is a main theme of the film rather than just a scene or two. But we challenge you to find someone who watched the flick as a child and didn’t dream of having lickable wallpaper. Another firm favourite was the teacups that grew on trees and were actually made of sweets and filled with sugary nectar. Plus, who didn’t long to follow – or should that be fall – in Augustus Gloop’s footsteps and down handfuls of liquid chocolate straight from the river? After watching this film, pretty much every child wanted to visit a chocolate factory. Now make chocolate truffles. Fried Green Tomatoes, 1991 https://ichef.bbci.co.uk/images/ic/480xn/p07t56vz.jpg The clue’s in the name – and while the film’s focus is on friendship (with a murder thrown in), there’s a celebration of fried green tomatoes, which are served in the Whistlestop Café. Set in Alabama, the fictional café is actually based on a real-life one. The author of the book on which the film is based is Fannie Flagg, the niece of Bess Fortenberry, who became the owner of the Irondale Café in 1932. Unsurprisingly, once the film came out, the Irondale Café became a tourist hotspot, and there’s one dish diners request. “Everyone who comes to the café for the first time orders our fried green tomatoes”, say the current owners. The movie was filmed in Georgia and a café was created for it. The venue was later bought and became a real eaterie called, you guessed it, The Whistlestop Café! Now make green tomato chutney. Pulp Fiction, 1994 You’re socialising with someone new and offer to buy them a drink. They choose the most expensive one on the menu. Do you (a) buy it but promise yourself you won’t offer again or (b) ask them for a sip, agree it’s good, then enter a twist-dancing contest? In the gory Tarantino film Pulp Ficton, Vincent Vega opts for the latter when he takes Mia Wallace to Jack Rabbit Slim’s. “That’s a good milkshake”, Vincent says (actually he says something far more sweary, but the message is the same). For further food inspiration, there’s a good condiment joke at the end of the twosome’s night out. Later, there’s a celebration of fast food when Samuel L. Jackson’s character Jules takes someone’s Big Kahuna burger – “This is a tasty burger”, he says, before revealing he doesn’t get to eat burgers often because his girlfriend is vegetarian, “which pretty much makes me a vegetarian”. Now make strawberry milkshake funnel cake. When Harry Met Sally, 1989 https://ichef.bbci.co.uk/images/ic/480xn/p07t5drg.jpg Let’s talk about perhaps the most well-known food scene quote of them all. In When Harry Met Sally, the two lead characters go for lunch in a New York diner (filmed in New York’s Katz’s Delicatessen). Harry opts for pastrami on rye, while Sally has turkey sandwiches. A discussion between the two soon descends into Sally, erm, demonstrating that when it comes to ‘relationships’ things aren’t always quite what they seem… Her energetic performance, where she screams ‘Yes! Yes! Yes!’ over and over, prompts a fellow diner to mutter “I’ll have what she’s having”. As an aside, the extra who said the line was played by Estelle Reiner – the mother of the film’s director, Rob Reiner. Visitors to Katz’s now find a sign hanging above a table, which reads ‘Where Harry Met Sally… hope you have what she had! Enjoy’. Now make a Reuben sandwich. Bill and Ted’s Excellent Adventure, 1989 Image source, Orion Pictures/YouTube https://ichef.bbci.co.uk/images/ic/480xn/p07t5j4z.jpg When Napoleon is brought into the future by Bill and Ted, the two time-travellers leave him with Ted’s younger brother, Deacon. Where does the sibling take the historical French Emperor? To the ‘Ziggy Pig Restaurant’, where he feasts on a gigantic ice cream sundae of the same (restaurant) name. While there’s little information about what’s in the sundae, it looks like at least 30 scoops, including chocolate and purple ice creams, cherries, lots of cream and marshmallows. Napoleon wolfs it down and is awarded a badge for his efforts. There are rumours the pud was based on the ‘Pig trough’ ice cream that was popular in the USA in the 1970s at ice cream parlour chain Farrell’s. That was ‘just’ a double-sized banana split, but people who finished it were awarded a ribbon. Now make a knickerbocker glory. Home Alone, 1990 “Did anyone order me a plain cheese?”, asks 7-year-old Kevin. At this moment, a chain of events kicks off that sees the disruptive youngster left on his own while his family travels to France. Fact of the matter is, Kevin is right to be angry with his big brother, who’s eaten his cheese and tomato pizza. Despite the film referring to it as ‘plain’, the dish’s simplicity is what makes it so desirable. Sometimes, no matter how fancy toppings are, it’s impossible to beat the classic. With his family out of the picture, Kevin orders and eats a ‘plain cheese’ by himself. When it’s delivered, we hear the now-famous line, “Keep the change ya’ filthy animal”. Now make a San Marzano tomato pizza. Ratatouille, 2007 Image source, Disney Pixar https://ichef.bbci.co.uk/images/ic/480xn/p07t5k6g.jpg Rats and restaurant kitchens aren’t normally a winning combination, but in this Disney/Pixar animation that’s exactly what everyone’s rooting for. Remy the rat embarks on a career as a chef. The name of the film isn’t just a pun – the veg dish features, and to make it as realistic as possible renown chef Thomas Keller worked as a consultant on the film. The version of ratatouille served up is Confit byaldi. You see Remy carefully spreading tomato sauce on the base of a pan, then layering up thin slices of veg. In real life, we might not want vermin cooking our dinner, but the dish looks pretty amazing! Now make pan-fried ratatouille. Beauty and the Beast, 1991 What this feature is missing is a food scene with an accompanying song that will be stuck in your head until the end of time. So be our guest and remind yourself why this scene makes you immediately crave a French feast. Lumière (the candle) begins by offering up soup du jour to Belle, quickly followed by hot hors d’oeuvres, the apparently delicious ‘grey stuff’ beef ragout, cheese soufflé and then pie and pudding served en flambé. The final course? The ultimate leveller: a cup of tea. What’s important about this seven-course meal is how little Belle has to do for herself. The chair ties her napkin, the serving dishes and food jauntily make their way down the table, and entertainment is laid on – spoons becoming synchronised swimmers and the Beer Stein mugs performing a dance routine. A great food scene to end this article on, and we’re not even sorry you now have the song stuck in your head! Now make double-baked cheese souffle."
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BBC Radio 2 and 5 Live have teamed up to discuss all aspects of fertility. Tuesday 29 October is 5 Live’s Fertility Day. Find out more information and catch-up here. According to the NHS, if couples are trying to conceive naturally and have unprotected sex every two to three days they will have an 84 percent chance of success within a year. But what happens when you’re one of the unlucky ones? Could changing your diet help aid your fertility? Dr Larisa Corda gives her advice and two individuals reveal why they believe making changes to the food and drink they consume helped them to conceive… https://ichef.bbci.co.uk/images/ic/480xn/p07s2myk.jpg Does science show diet aides fertility? Fertility specialist, Dr Larisa Corda, believes fertility can be enhanced by diet. “There is strong evidence that healthy preconception dietary patterns among men and women of reproductive age have a beneficial effect on fertility. It’s one of the main variables you have the power to control when it comes to your reproductive health. A dietary pattern that recommends a high consumption of wholegrains, monounsaturated or polyunsaturated oils, vegetables, fruits and fish, has been associated with improved fertility in women and higher semen quality in men, across multiple studies.” Dr Larisa highlights further research that backs up the link between diet and fertility. “In the Nurses' Health Study (NHS) II, women who had the highest intake of a diet conducive to fertility, comprised of plant protein from vegetable sources, full-fat dairy foods, iron and monounsaturated fats, during the preconception period, were found to have a 66 percent lower risk of infertility related to ovulatory disorders and a 28 percent lower risk of infertility due to other causes.” Dr Larisa suggests getting your seven or eight hours of sleep a night to help control chronic stress, including physical exercise in your lifestyle to help not only improve your BMI but to “increase the blood flow to the main reproductive organs” and finally “having frequent and regular sex is important.” ‘I was told we couldn’t conceive naturally with my sperm count, so I completely changed my lifestyle’ Owen, 36, London Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p07s29s4.jpg “‘You won’t get pregnant naturally. Of course there’s no 100 percent no’s in science, but you won’t. You can’t conceive naturally with your sperm count as low as it is.’ “When, four years ago, the fertility specialist sat me and my wife down and said these words it was horrible. I was the problem. “More than a year earlier, my wife and I had started trying for a baby. She had been ready for a while and as I had seen friends become dads to their new-borns – it was like a switch had gone off in my brain suddenly. Having a family went from being a possibility to needing to be my reality. “We thought it was going to be easy. We were under the illusion that it would just happen. “Month one, month two, month three, month four and then month five came and went. We then really started focussing on ovulation dates and the right times to conceive. Month six, month seven, month eight, month nine. Still nothing. After a year of trying and failing to conceive we went to the GP. “I was sent for tests first – because the ones for men are far less invasive than for women. But nothing became clearer, I ended up having to give three sperm samples, each with a three-week wait for results because every time the result came back as ‘inconclusive’. “We were referred for fertility treatment and at our first appointment the specialist fertility doctor looked at my inconclusive results in more detail. ‘You’ve got hardly any active sperm, that’s why it’s coming back as inconclusive’, he said. “He told me the average sample contained a sperm count of 25–250 million. I, he said, had one million. I had nothing going on.It was then we were told we wouldn’t be conceiving naturally and were booked in for another appointment in three months’ time. “Just before we left he asked: ‘On your first test you have a sperm count of one million, on your second test one million but on your third test you have six million. Did you do anything differently?’ “I realised that was when I’d cut back on smoking, limiting it to weekends only. I thought, if that one change made it jump from one million to six million there must be other things I could do to improve my fertility. “That day I stopped smoking completely. I swapped my regular underwear for baggy boxer shorts, I stopped having baths, stopped putting my laptop on my lap. I tried everything and hoped it’d help. “Then I made drastic changes to my diet. “I gave up sugar, reduced my carbs and took supplements. I exercised more and started increasing my water and vegetable intake. Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p07s29zl.jpg “Before, I’d have a bacon sandwich for breakfast, then a sandwich, crisps and chocolate for lunch, and for dinner something like a frozen pizza. I ate a lot of processed and fried foods and loved chocolate and sweets. “My new diet was completely different. For lunch, we’d make vats of roast butternut squash and broccoli and grilled chicken, and I’d combine it with grains such as lentils or couscous. I started eating foods containing healthy fats, including avocado, too. “It wasn’t always easy. When giving up sugar I got this horrible foggy headache for the first week, and when I cut down on carbs I felt unsatisfied. “The hard work was worth it. Just the day before the IVF follow-up appointment, my wife discovered she was pregnant. “Our son, is now three and I’m still living the same healthy lifestyle. We now have a one-year-old daughter. “It’s a shame society and the male ego can stop a lot of wanted-children from being born. I think men don’t want to admit they could have a problem with fertility and that’s an issue in seeking help. It’s not talked about enough. But, if faced with admitting there’s a problem or not having a child, well, I know what I would choose.” ‘Addressing my diet and nutrition gave me control back through the IVF process.’ Charlotte, 42, South West Image source, Getty Images https://ichef.bbci.co.uk/images/ic/480xn/p07s2b69.jpg “I’ve always wanted to have children, but I was 38 when I met my partner. We were trying for a baby within a couple of years of getting together and hoped we’d conceive naturally. “After a year we visited our GP to investigate what was happening. We were told we’d need to get tests done and seek fertility treatment. The results showed there were age-related issues on my side and my partner had issues with his sperm too. “We started the IVF process, but – and this is something I feel quite strongly about – the clinic didn’t really bring up nutrition. Obviously they said ‘don’t smoke, don’t drink’ but mostly the focus was on the medical point of view. With hindsight, I think attention should be given to how you can help yourself holistically too. “After three rounds of IVF I decided to look at my nutrition. I’d joined a Facebook group for people going through IVF and I noticed posts with people talking about nutrition advice they’d received. I got in touch with one fertility nutritionist who was repeatedly referenced and my partner and I soon started new diet plans. “I was advised to switch to a plan that focussed on improving the quality of my eggs. It was basically a Mediterranean diet and I made sure I was getting my five a day. But, there was also an emphasis on making sure I had enough protein. When I was going through the stimulation stage of IVF, I started drinking whole organic milk. “When I was taking the IVF medication, I could feel like I wasn’t contributing to the process. But by focussing on my nutrition I felt more in control. Plus on the previous rounds (of IVF) I’d felt exhausted, now I didn’t feel as tired, maybe because my nutrition was where it should be. “My partner’s plan was again Mediterranean-based, but there was also an emphasis on adding antioxidants to his diet. “It wasn't easy and it’s taken more than two years of trying and seven rounds of IVF to get to the stage we’re at now: I’m 20 weeks pregnant and I still can’t quite believe it. “I’ve got chronic morning sickness, which is making it hard to stick to a specific diet as what I can and can’t eat changes considerably. But I’ve continued drinking the whole milk and have found it’s helped me feel better. “It’s not just diet and nutrition that I think should be given more of a focus. I’ve found the IVF experience quite lonely – people don’t know how to offer help and support. If there was more advice on that too it could only be a good thing.” Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p07s2bfp.jpg Dr Larisa Corda’s verdict on these diets Owen’s meal swaps match Dr Larisa’s advice above, and the medical expert highlights there’s evidence to support Charlotte’s Mediterranean diet too. “The benefits of a Mediterranean diet in terms of improving general overall health, as well as fertility, are well documented”, says Dr Larisa. In terms of Charlotte’s addition of whole milk to her diet, Dr Larisa states the current research examining the impact of dairy on fertility is limited. She says the NHS II study shows that while no relationship was found between the total intake of dairy products and risk of infertility, “full-fat dairy products were associated with a lower risk of infertility related to problems with ovulation while low-fat dairy products were associated with a higher risk.” She also points to a US study that shows a link between low-fat dairy products and fertility. All pictures posed by models | {
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"content": "BBC Radio 2 and 5 Live have teamed up to discuss all aspects of fertility. Tuesday 29 October is 5 Live’s Fertility Day. Find out more information and catch-up here. According to the NHS, if couples are trying to conceive naturally and have unprotected sex every two to three days they will have an 84 percent chance of success within a year. But what happens when you’re one of the unlucky ones? Could changing your diet help aid your fertility? Dr Larisa Corda gives her advice and two individuals reveal why they believe making changes to the food and drink they consume helped them to conceive… https://ichef.bbci.co.uk/images/ic/480xn/p07s2myk.jpg Does science show diet aides fertility? Fertility specialist, Dr Larisa Corda, believes fertility can be enhanced by diet. “There is strong evidence that healthy preconception dietary patterns among men and women of reproductive age have a beneficial effect on fertility. It’s one of the main variables you have the power to control when it comes to your reproductive health. A dietary pattern that recommends a high consumption of wholegrains, monounsaturated or polyunsaturated oils, vegetables, fruits and fish, has been associated with improved fertility in women and higher semen quality in men, across multiple studies.” Dr Larisa highlights further research that backs up the link between diet and fertility. “In the Nurses' Health Study (NHS) II, women who had the highest intake of a diet conducive to fertility, comprised of plant protein from vegetable sources, full-fat dairy foods, iron and monounsaturated fats, during the preconception period, were found to have a 66 percent lower risk of infertility related to ovulatory disorders and a 28 percent lower risk of infertility due to other causes.” Dr Larisa suggests getting your seven or eight hours of sleep a night to help control chronic stress, including physical exercise in your lifestyle to help not only improve your BMI but to “increase the blood flow to the main reproductive organs” and finally “having frequent and regular sex is important.” ‘I was told we couldn’t conceive naturally with my sperm count, so I completely changed my lifestyle’ Owen, 36, London Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p07s29s4.jpg “‘You won’t get pregnant naturally. Of course there’s no 100 percent no’s in science, but you won’t. You can’t conceive naturally with your sperm count as low as it is.’ “When, four years ago, the fertility specialist sat me and my wife down and said these words it was horrible. I was the problem. “More than a year earlier, my wife and I had started trying for a baby. She had been ready for a while and as I had seen friends become dads to their new-borns – it was like a switch had gone off in my brain suddenly. Having a family went from being a possibility to needing to be my reality. “We thought it was going to be easy. We were under the illusion that it would just happen. “Month one, month two, month three, month four and then month five came and went. We then really started focussing on ovulation dates and the right times to conceive. Month six, month seven, month eight, month nine. Still nothing. After a year of trying and failing to conceive we went to the GP. “I was sent for tests first – because the ones for men are far less invasive than for women. But nothing became clearer, I ended up having to give three sperm samples, each with a three-week wait for results because every time the result came back as ‘inconclusive’. “We were referred for fertility treatment and at our first appointment the specialist fertility doctor looked at my inconclusive results in more detail. ‘You’ve got hardly any active sperm, that’s why it’s coming back as inconclusive’, he said. “He told me the average sample contained a sperm count of 25–250 million. I, he said, had one million. I had nothing going on.It was then we were told we wouldn’t be conceiving naturally and were booked in for another appointment in three months’ time. “Just before we left he asked: ‘On your first test you have a sperm count of one million, on your second test one million but on your third test you have six million. Did you do anything differently?’ “I realised that was when I’d cut back on smoking, limiting it to weekends only. I thought, if that one change made it jump from one million to six million there must be other things I could do to improve my fertility. “That day I stopped smoking completely. I swapped my regular underwear for baggy boxer shorts, I stopped having baths, stopped putting my laptop on my lap. I tried everything and hoped it’d help. “Then I made drastic changes to my diet. “I gave up sugar, reduced my carbs and took supplements. I exercised more and started increasing my water and vegetable intake. Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p07s29zl.jpg “Before, I’d have a bacon sandwich for breakfast, then a sandwich, crisps and chocolate for lunch, and for dinner something like a frozen pizza. I ate a lot of processed and fried foods and loved chocolate and sweets. “My new diet was completely different. For lunch, we’d make vats of roast butternut squash and broccoli and grilled chicken, and I’d combine it with grains such as lentils or couscous. I started eating foods containing healthy fats, including avocado, too. “It wasn’t always easy. When giving up sugar I got this horrible foggy headache for the first week, and when I cut down on carbs I felt unsatisfied. “The hard work was worth it. Just the day before the IVF follow-up appointment, my wife discovered she was pregnant. “Our son, is now three and I’m still living the same healthy lifestyle. We now have a one-year-old daughter. “It’s a shame society and the male ego can stop a lot of wanted-children from being born. I think men don’t want to admit they could have a problem with fertility and that’s an issue in seeking help. It’s not talked about enough. But, if faced with admitting there’s a problem or not having a child, well, I know what I would choose.” ‘Addressing my diet and nutrition gave me control back through the IVF process.’ Charlotte, 42, South West Image source, Getty Images https://ichef.bbci.co.uk/images/ic/480xn/p07s2b69.jpg “I’ve always wanted to have children, but I was 38 when I met my partner. We were trying for a baby within a couple of years of getting together and hoped we’d conceive naturally. “After a year we visited our GP to investigate what was happening. We were told we’d need to get tests done and seek fertility treatment. The results showed there were age-related issues on my side and my partner had issues with his sperm too. “We started the IVF process, but – and this is something I feel quite strongly about – the clinic didn’t really bring up nutrition. Obviously they said ‘don’t smoke, don’t drink’ but mostly the focus was on the medical point of view. With hindsight, I think attention should be given to how you can help yourself holistically too. “After three rounds of IVF I decided to look at my nutrition. I’d joined a Facebook group for people going through IVF and I noticed posts with people talking about nutrition advice they’d received. I got in touch with one fertility nutritionist who was repeatedly referenced and my partner and I soon started new diet plans. “I was advised to switch to a plan that focussed on improving the quality of my eggs. It was basically a Mediterranean diet and I made sure I was getting my five a day. But, there was also an emphasis on making sure I had enough protein. When I was going through the stimulation stage of IVF, I started drinking whole organic milk. “When I was taking the IVF medication, I could feel like I wasn’t contributing to the process. But by focussing on my nutrition I felt more in control. Plus on the previous rounds (of IVF) I’d felt exhausted, now I didn’t feel as tired, maybe because my nutrition was where it should be. “My partner’s plan was again Mediterranean-based, but there was also an emphasis on adding antioxidants to his diet. “It wasn't easy and it’s taken more than two years of trying and seven rounds of IVF to get to the stage we’re at now: I’m 20 weeks pregnant and I still can’t quite believe it. “I’ve got chronic morning sickness, which is making it hard to stick to a specific diet as what I can and can’t eat changes considerably. But I’ve continued drinking the whole milk and have found it’s helped me feel better. “It’s not just diet and nutrition that I think should be given more of a focus. I’ve found the IVF experience quite lonely – people don’t know how to offer help and support. If there was more advice on that too it could only be a good thing.” Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p07s2bfp.jpg Dr Larisa Corda’s verdict on these diets Owen’s meal swaps match Dr Larisa’s advice above, and the medical expert highlights there’s evidence to support Charlotte’s Mediterranean diet too. “The benefits of a Mediterranean diet in terms of improving general overall health, as well as fertility, are well documented”, says Dr Larisa. In terms of Charlotte’s addition of whole milk to her diet, Dr Larisa states the current research examining the impact of dairy on fertility is limited. She says the NHS II study shows that while no relationship was found between the total intake of dairy products and risk of infertility, “full-fat dairy products were associated with a lower risk of infertility related to problems with ovulation while low-fat dairy products were associated with a higher risk.” She also points to a US study that shows a link between low-fat dairy products and fertility. All pictures posed by models"
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https://ichef.bbci.co.uk/images/ic/480xn/p07s291l.jpg It's Halloween and these ingredients – some of which are potentially deadly - will leave you screaming in fear… Fugu https://ichef.bbci.co.uk/images/ic/480xn/p07s279d.jpg Blowfish are deadly. In fact, they are said to be far more deadly than cyanide. Yet despite the risks they pose, they are also an expensive delicacy. Especially popular in Japan, fugu (the name of prepared blowfish) is often served raw and thinly sliced or added to soup. So why take the risk of eating it when the stakes are so high? Well, in Japan (and other countries) chefs receive extensive training over a number of years before they’re allowed to prepare the fish and serve it to customers. The key is to make sure that by the time fugu reaches your plate the fish has had its poisonous parts, including the brain, skin, eyes, ovaries, liver and intestines, removed, as they contain the dangerous poison tetrodotoxin. Casu marzu https://ichef.bbci.co.uk/images/ic/480xn/p07s27jw.jpg “You know what would make this food really pop? Maggots”. If we had a penny for every time someone has told us that we’d have, erm, no pence. It’s not the most appealing of thoughts, but this Sardinian cheese has an almost mythical following and plenty of people are desperate to try the treat that comes jam-packed with live maggots. Casu marzu is made by adding fly larvae to pecorino. Over time the little wrigglers soften the cheese, so by the time it’s served up the centre may have an almost liquid consistency. While it’s said to have similarities to ripe gorgonzola, you won’t be surprised to read that – what with maggots and all – it’s got quite a strong, distinctive flavour, thanks at least in part to the larvae excrement. If you’re keen to give it a go, there are a few things you’ll need to bear in mind. First up, you’ll need quick reflexes to catch the maggots, because they can jump up to 15cm in the air while you’re eating a portion. Secondly – and this one’s really going to be a fly, sorry, maggot in the ointment – it’s not on the EU’s approved food list. Basically, you’re not going to be able to pop down to the local supermarket and buy some. Thirdly, the main reason it’s on the list, it’s often described as ‘the world’s most dangerous cheese’ because it poses quite the health risk. This is especially true if the maggots are dead (unless that’s because the cheese has been in the fridge) as that means it has gone bad. Rhubarb leaves https://ichef.bbci.co.uk/images/ic/480xn/p07s281w.jpg Granted, the sight of a rhubarb leaf isn’t going to leave you running for the hills, but maybe it should. It seems strange that one part of this British garden favourite is delicious in crumbles, but that the green leaves that accompany the tasty stalks contain poison. The poison is oxalic acid – which in large amounts causes nausea and problems for your kidneys. However, there’s much debate about how dangerous rhubarb leaves actually are because of the level of oxalic acid found in them. Could their reputation outweigh the actual danger? Well, it’s probably not worth taking the risk. In a Q&A on the matter, Oregon State University simply explained: “Rhubarb leaves are toxic and humans should never ingest them”.Well that’s that then. Rhubarb crumble anyone? Kidney and soya beans https://ichef.bbci.co.uk/images/ic/480xn/p07s28bs.jpg Given that beans and pulses are so good for you, it’s strange that there are a few which, if not prepared properly, can make you ill. Very ill indeed. The humble kidney bean and the mild-tasting soya bean fall into this category. So, let’s start with kidney beans. On the plus side, they are packed with protein, fibre, vitamins and minerals. On the negative side, when raw they contain a type of lectin called phytohemagglutinin. Hard to type, it’s equally hard to digest. And if you do the latter, prepare for a double whammy of stomach aches and vomiting. The good news is that by cooking them properly you’ll be able to avoid this unpleasant combination. First soak the dried beans in water for at least 12 hours, then drain and rinse them. Cover them with fresh water, then boil them vigorously for at least 10 minutes before simmering them for 45–60 minutes to make them tender. Sounds like a faff? Buy them pre-cooked in tins instead. Like kidney beans, soya beans are packed full of protein and are also said to come with antioxidants. Unfortunately, they too also come with a natural toxin (trypsin inhibitor), which can stop you digesting food properly. To cook dried soya beans properly, again, first soak them in water for at least 12 hours, then drain and rinse them. Cover them with fresh water, then boil them vigorously for 1 hour before simmering them for 2–3 hours to make them tender. Nutmeg https://ichef.bbci.co.uk/images/ic/480xn/p07s294x.jpg It’s a key ingredient of festive biscuits and it makes a delicious addition to rice pudding, but if consumed in large amounts, nutmeg comes with some horrifying side effects, including nausea and breathlessness. In fact, one article points to people experiencing six-month-long psychosis. So why would anyone choose to ingest a lot of the spice in one go? Well apparently it used to be a known hallucinogen. But, given the side effects, it’s definitely not a trip worth taking. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p07s291l.jpg It's Halloween and these ingredients – some of which are potentially deadly - will leave you screaming in fear… Fugu https://ichef.bbci.co.uk/images/ic/480xn/p07s279d.jpg Blowfish are deadly. In fact, they are said to be far more deadly than cyanide. Yet despite the risks they pose, they are also an expensive delicacy. Especially popular in Japan, fugu (the name of prepared blowfish) is often served raw and thinly sliced or added to soup. So why take the risk of eating it when the stakes are so high? Well, in Japan (and other countries) chefs receive extensive training over a number of years before they’re allowed to prepare the fish and serve it to customers. The key is to make sure that by the time fugu reaches your plate the fish has had its poisonous parts, including the brain, skin, eyes, ovaries, liver and intestines, removed, as they contain the dangerous poison tetrodotoxin. Casu marzu https://ichef.bbci.co.uk/images/ic/480xn/p07s27jw.jpg “You know what would make this food really pop? Maggots”. If we had a penny for every time someone has told us that we’d have, erm, no pence. It’s not the most appealing of thoughts, but this Sardinian cheese has an almost mythical following and plenty of people are desperate to try the treat that comes jam-packed with live maggots. Casu marzu is made by adding fly larvae to pecorino. Over time the little wrigglers soften the cheese, so by the time it’s served up the centre may have an almost liquid consistency. While it’s said to have similarities to ripe gorgonzola, you won’t be surprised to read that – what with maggots and all – it’s got quite a strong, distinctive flavour, thanks at least in part to the larvae excrement. If you’re keen to give it a go, there are a few things you’ll need to bear in mind. First up, you’ll need quick reflexes to catch the maggots, because they can jump up to 15cm in the air while you’re eating a portion. Secondly – and this one’s really going to be a fly, sorry, maggot in the ointment – it’s not on the EU’s approved food list. Basically, you’re not going to be able to pop down to the local supermarket and buy some. Thirdly, the main reason it’s on the list, it’s often described as ‘the world’s most dangerous cheese’ because it poses quite the health risk. This is especially true if the maggots are dead (unless that’s because the cheese has been in the fridge) as that means it has gone bad. Rhubarb leaves https://ichef.bbci.co.uk/images/ic/480xn/p07s281w.jpg Granted, the sight of a rhubarb leaf isn’t going to leave you running for the hills, but maybe it should. It seems strange that one part of this British garden favourite is delicious in crumbles, but that the green leaves that accompany the tasty stalks contain poison. The poison is oxalic acid – which in large amounts causes nausea and problems for your kidneys. However, there’s much debate about how dangerous rhubarb leaves actually are because of the level of oxalic acid found in them. Could their reputation outweigh the actual danger? Well, it’s probably not worth taking the risk. In a Q&A on the matter, Oregon State University simply explained: “Rhubarb leaves are toxic and humans should never ingest them”.Well that’s that then. Rhubarb crumble anyone? Kidney and soya beans https://ichef.bbci.co.uk/images/ic/480xn/p07s28bs.jpg Given that beans and pulses are so good for you, it’s strange that there are a few which, if not prepared properly, can make you ill. Very ill indeed. The humble kidney bean and the mild-tasting soya bean fall into this category. So, let’s start with kidney beans. On the plus side, they are packed with protein, fibre, vitamins and minerals. On the negative side, when raw they contain a type of lectin called phytohemagglutinin. Hard to type, it’s equally hard to digest. And if you do the latter, prepare for a double whammy of stomach aches and vomiting. The good news is that by cooking them properly you’ll be able to avoid this unpleasant combination. First soak the dried beans in water for at least 12 hours, then drain and rinse them. Cover them with fresh water, then boil them vigorously for at least 10 minutes before simmering them for 45–60 minutes to make them tender. Sounds like a faff? Buy them pre-cooked in tins instead. Like kidney beans, soya beans are packed full of protein and are also said to come with antioxidants. Unfortunately, they too also come with a natural toxin (trypsin inhibitor), which can stop you digesting food properly. To cook dried soya beans properly, again, first soak them in water for at least 12 hours, then drain and rinse them. Cover them with fresh water, then boil them vigorously for 1 hour before simmering them for 2–3 hours to make them tender. Nutmeg https://ichef.bbci.co.uk/images/ic/480xn/p07s294x.jpg It’s a key ingredient of festive biscuits and it makes a delicious addition to rice pudding, but if consumed in large amounts, nutmeg comes with some horrifying side effects, including nausea and breathlessness. In fact, one article points to people experiencing six-month-long psychosis. So why would anyone choose to ingest a lot of the spice in one go? Well apparently it used to be a known hallucinogen. But, given the side effects, it’s definitely not a trip worth taking."
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https://ichef.bbci.co.uk/images/ic/480xn/p07p2x09.jpg Veganism kicked off in 1806, when a few pioneering Europeans decided to reject eggs and dairy on ethical grounds. The word ‘vegan’ was coined in the 1940s by a group of ‘non-dairy vegetarians’, effectively starting what is now The Vegan Society. We’ve seen loads of developments in the vegan diet over the last decade, with new foods, new recipes and new attitudes. We ask veteran vegans what changes they’ve seen. https://ichef.bbci.co.uk/images/ic/480xn/p07mvthf.jpg 1. Vegans are no longer seen as ‘hippies’ “The image of veganism is undergoing the most radical change in its history, while shedding some tired old stereotypes”, says Dominika Piasecka, spokeswoman for The Vegan Society. Veganism is not portrayed as unusual any more; instead it’s easy and accessible, she says. “Vegans are no longer perceived as ‘hippies’”, agrees vegan chef and author Katy Beskow. She puts this down to an increased knowledge of the diet and its environmental and health benefits. She also points to the ease of getting vegan and veggie food today. https://ichef.bbci.co.uk/images/ic/480xn/p07mvthf.jpg 2. There are vegan foods everywhere! https://ichef.bbci.co.uk/images/ic/480xn/p07nr20c.jpg “12 years ago, when I became vegan, everything required a lot more forward planning. You could never have bought a pre-made vegan sandwich or salad”, says Amy Elisabeth, a vegan fitness trainer. Nowadays, vegan ‘cheese’, ‘milk’ and ‘meat’ are widely available and you can walk into a supermarket and have your pick of products. Luckily for vegans like Amy, almost one in six food products launched in the UK in 2018 had a no-animal-ingredients claim. In the same year, the UK launched more vegan products than any other country. Meat substitutes saw sales grow by 451 percent in Europe between 2014 to 2018. A host of controversial veggie ‘meat products’, such as the ‘bleeding’ burger, has hit the shelves. Almost a quarter of Brits say they drink plant-based milk alternatives, and they’re particularly popular among 16–24-year-olds. Other dairy alternatives, such as ‘yoghurt’, ‘cream’ and ‘cheese’, are gaining popularity fast. https://ichef.bbci.co.uk/images/ic/480xn/p07mvtv5.jpg 3. You can tuck into vegan fast food and junk food It’s increasingly possible to eat a vegan diet high in junk food. “Treats and puddings [used to be] off the menu; the tastiest junk food you could eat was crisps,” says Amy Elisabeth. “These days it would be possible to eat only fast food and junk food and still be vegan.” She says it’s nice to have the option, but these unhealthier products should be seen as a treat. “I think some people are of the opinion that just because it’s vegan, it’s healthy, which isn’t true any more”, she says. https://ichef.bbci.co.uk/images/ic/480xn/p07mvtv5.jpg 4. There are lots of vegan recipes online and in cookbooks https://ichef.bbci.co.uk/images/ic/480xn/p07mvv0h.jpg The supply of vegan recipes is greater than ever before. There are literally thousands of vegan cookbooks. Katy says the increase of “vegan recipes, tips, magazines plus cookbooks” has contributed to the “realisation that vegan cooking is actually very easy and economical”. Social media platform Pinterest reported pins of ‘vegan desserts’ increased by 329 percent and ‘plant protein’ by 417 percent in 2017 alone. 5. There's a vegan option on the menu https://ichef.bbci.co.uk/images/ic/480xn/p07mvvd5.jpg “These days, I'm quite surprised when there isn’t a vegan option on a menu”, says Amy Elisabeth, “even if there isn’t… they will know what vegans eat and be able to prepare something”. She remembers visiting a barbecue restaurant 12 years ago: “When I said I didn’t want any meat and asked for whatever came with the meat, expecting a plate of salad, I got chips, pasta and rice!”. Orders of vegan takeaway meals grew 388 percent in the UK between 2016 and 2018 and they are now our fastest growing takeaway choice. Vegan food served up at festivals has also popularised the lifestyle. The future of veganism One day, you might be able to buy meat that has been grown in a lab. Some predict that by 2040, 35 percent of the global population will be consuming this ‘clean’ meat. Is it suitable for vegans? We’ll let you decide. Get in touch with your thoughts @BBCFood on Twitter, Facebook and Instagram. | {
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https://ichef.bbci.co.uk/images/ic/480xn/p07lt1t5.jpg The UK organic market is worth £2.2 billion and is still growing. Shoppers say health and environmental concerns are key reasons for choosing organic, but do these arguments stack up? Does organic food contain fewer pesticides? https://ichef.bbci.co.uk/images/ic/480xn/p07lq79l.jpg Almost 400 pesticides are used in conventional farming, but only 26 have been approved for organic farming.So why are many non-organic farmers happy to use chemical pesticides? They all undergo a comprehensive risk assessment before being released in the EU and the UK government tests food samples for pesticide residue every year. A Maximum Residue Level (MRL) for pesticides in foods is set by law and is below the safety level. In the most recent study, 3 percent of conventionally farmed food samples contained over the MRL for an individual pesticide compared with 0.4 percent of organic, while 44 percent contained residues at or below the MRL compared with 3 percent of organic. None of the residue levels found in conventional or organic foods were expected to have any effect on human health. But some argue there are gaps in the regulations, such as the effect of mixing chemicals. Pesticide Action Network (PAN) UK claims the amount of individual pesticides isn’t necessarily the issue, but eating so-called ‘chemical cocktails’ over an extended period of time is. The government study found at least two samples of every type of fruit and vegetable tested contained residue of more than one pesticide. “Nobody knows what impact this consistent low level exposure to such a mixture of chemicals is having on us”, says PAN's website. The great news is that all fruit and vegetables are good for you, organic or not. The health benefits of high fruit and vegetable consumption are well documented. Does organic food use fewer antibiotics? https://ichef.bbci.co.uk/images/ic/480xn/p07lq7r4.jpg The latest estimates show that 73 percent of the world’s antibiotic use is in farming. The extent of the use of antibiotics is controversial because the non-resistant strains of bacteria are killed by the antibiotic, while the stronger, resistant strains remain and multiply. This means antibiotics could lose their ability to control disease and infection in humans and animals. “Antibiotics provide the only effective means of treatment for a number of animal diseases and are essential to ensure the health and welfare of animals. Nevertheless, it is crucial that we minimise the unnecessary use of antibiotics in animals so that we preserve their effectiveness in treating animal disease and also for protecting public health more broadly”, says a spokesperson for the Veterinary Medicines Directorate. In organic farming, the use of antibiotics is subject to very restrictive controls. “If farms manage animals properly and according to their needs, they don’t have to rely on things like routine antibiotics”, says the Directing Founder of the Sustainable Food Trust, Patrick Holden. But in non-organic agriculture, the use of antibiotics in the UK is lower than some expect. In the latest available stats, from 2016, UK usage was almost 64 percent below the EU average, and it's declining. New legislation has recently been approved by the EU to ban the routine use of antibiotics in farming, and will come into force in 2022. This means animals won’t be given antibiotics to prevent illness, only to treat it. Is organic food healthier? https://ichef.bbci.co.uk/images/ic/480xn/p07lq7wx.jpg Pro-organic campaigners argue that there are significant nutritional differences between organic and conventional crops, pointing to this review from 2015. Sceptics point to this review from 2009, which finds no difference. The BBC’s Trust me I’m a Doctor also found no difference. One study concluded organic food may taste better to people who care about the cause. It calls this ‘moral satisfaction’ and suggests if the participant did not care about the ethical position, the food would not taste better. Can organic farming feed the world? https://ichef.bbci.co.uk/images/ic/480xn/p07lq955.jpg Finding a way to feed the future 10 billion global population without irreparably damaging the planet is a hot topic. Is organic up to the challenge? The latest records show that in 2017 only 2.9 percent of the UK's farmland was certified organic. Pesticides and antibiotics have done wonders for minimising loss of crops to disease and pests. Individual organic crops are reported to yield up to around 20 percent less than conventional produce. However, “We are living beyond the capacity of the Earth’s resources to sustain us. Unless we change our food systems, we won’t have a planet fit to live on”, says Patrick Holden. A study modelled 500 food production scenarios and found enough food could be produced on the world’s current farmland for the population in 2050. It found this could be possible even with lower-yielding organic farming, but only if grazing land was converted to crop land, meaning the whole population would need to become vegan, vegetarian or at least predominantly vegetarian. Is organic the only environmentally friendly food? https://ichef.bbci.co.uk/images/ic/480xn/p07lq6t0.jpg “At the moment, organic certification is the only reliable way consumers can recognise food they can trust is truly sustainable”, says Patrick Holden. “We are working on developing a more inclusive international system, so customers can compare all products rather than pit organic against ‘everything else’.” He adds that some non-organic farmers are working sustainably, so there needs to be a scale of sustainability for consumers. You will see other stickers and logos in the supermarket, denoting welfare, environmental and sustainability credentials. The LEAF marque is found on 39 percent of UK fruit and vegetables. A farm certified by LEAF has to continually demonstrate key markers for sustainable farming, such as soil management and fertility, crop health and protection, pollution control, energy efficiency, water management and conservation. It must also have clear traceability, monitoring and evaluation. https://ichef.bbci.co.uk/images/ic/480xn/p07lq9d7.png EU organic marque https://ichef.bbci.co.uk/images/ic/480xn/p07lq9gm.jpg Soil Assocation logo https://ichef.bbci.co.uk/images/ic/480xn/p07lq9hl.png LEAF marque The Red Tractor and RSPCA logos signify produce has passed their standards in welfare, safe transport, storage levels and more. The Marine Stewardship Council (MSC) signifies fish from a sustainable source. The Lion Mark on eggs guarantees safety criteria. The Rainforest Alliance seal indicates food meets environmental, social and economic sustainability standards. Alternatively, an increasing number of farms will deliver locally sourced fruit and veg boxes with seasonal produce. These allow you to know where your food has come from and how it has been farmed. You might also be able to speak to producers directly at farmers' markets. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p07lt1t5.jpg The UK organic market is worth £2.2 billion and is still growing. Shoppers say health and environmental concerns are key reasons for choosing organic, but do these arguments stack up? Does organic food contain fewer pesticides? https://ichef.bbci.co.uk/images/ic/480xn/p07lq79l.jpg Almost 400 pesticides are used in conventional farming, but only 26 have been approved for organic farming.So why are many non-organic farmers happy to use chemical pesticides? They all undergo a comprehensive risk assessment before being released in the EU and the UK government tests food samples for pesticide residue every year. A Maximum Residue Level (MRL) for pesticides in foods is set by law and is below the safety level. In the most recent study, 3 percent of conventionally farmed food samples contained over the MRL for an individual pesticide compared with 0.4 percent of organic, while 44 percent contained residues at or below the MRL compared with 3 percent of organic. None of the residue levels found in conventional or organic foods were expected to have any effect on human health. But some argue there are gaps in the regulations, such as the effect of mixing chemicals. Pesticide Action Network (PAN) UK claims the amount of individual pesticides isn’t necessarily the issue, but eating so-called ‘chemical cocktails’ over an extended period of time is. The government study found at least two samples of every type of fruit and vegetable tested contained residue of more than one pesticide. “Nobody knows what impact this consistent low level exposure to such a mixture of chemicals is having on us”, says PAN's website. The great news is that all fruit and vegetables are good for you, organic or not. The health benefits of high fruit and vegetable consumption are well documented. Does organic food use fewer antibiotics? https://ichef.bbci.co.uk/images/ic/480xn/p07lq7r4.jpg The latest estimates show that 73 percent of the world’s antibiotic use is in farming. The extent of the use of antibiotics is controversial because the non-resistant strains of bacteria are killed by the antibiotic, while the stronger, resistant strains remain and multiply. This means antibiotics could lose their ability to control disease and infection in humans and animals. “Antibiotics provide the only effective means of treatment for a number of animal diseases and are essential to ensure the health and welfare of animals. Nevertheless, it is crucial that we minimise the unnecessary use of antibiotics in animals so that we preserve their effectiveness in treating animal disease and also for protecting public health more broadly”, says a spokesperson for the Veterinary Medicines Directorate. In organic farming, the use of antibiotics is subject to very restrictive controls. “If farms manage animals properly and according to their needs, they don’t have to rely on things like routine antibiotics”, says the Directing Founder of the Sustainable Food Trust, Patrick Holden. But in non-organic agriculture, the use of antibiotics in the UK is lower than some expect. In the latest available stats, from 2016, UK usage was almost 64 percent below the EU average, and it's declining. New legislation has recently been approved by the EU to ban the routine use of antibiotics in farming, and will come into force in 2022. This means animals won’t be given antibiotics to prevent illness, only to treat it. Is organic food healthier? https://ichef.bbci.co.uk/images/ic/480xn/p07lq7wx.jpg Pro-organic campaigners argue that there are significant nutritional differences between organic and conventional crops, pointing to this review from 2015. Sceptics point to this review from 2009, which finds no difference. The BBC’s Trust me I’m a Doctor also found no difference. One study concluded organic food may taste better to people who care about the cause. It calls this ‘moral satisfaction’ and suggests if the participant did not care about the ethical position, the food would not taste better. Can organic farming feed the world? https://ichef.bbci.co.uk/images/ic/480xn/p07lq955.jpg Finding a way to feed the future 10 billion global population without irreparably damaging the planet is a hot topic. Is organic up to the challenge? The latest records show that in 2017 only 2.9 percent of the UK's farmland was certified organic. Pesticides and antibiotics have done wonders for minimising loss of crops to disease and pests. Individual organic crops are reported to yield up to around 20 percent less than conventional produce. However, “We are living beyond the capacity of the Earth’s resources to sustain us. Unless we change our food systems, we won’t have a planet fit to live on”, says Patrick Holden. A study modelled 500 food production scenarios and found enough food could be produced on the world’s current farmland for the population in 2050. It found this could be possible even with lower-yielding organic farming, but only if grazing land was converted to crop land, meaning the whole population would need to become vegan, vegetarian or at least predominantly vegetarian. Is organic the only environmentally friendly food? https://ichef.bbci.co.uk/images/ic/480xn/p07lq6t0.jpg “At the moment, organic certification is the only reliable way consumers can recognise food they can trust is truly sustainable”, says Patrick Holden. “We are working on developing a more inclusive international system, so customers can compare all products rather than pit organic against ‘everything else’.” He adds that some non-organic farmers are working sustainably, so there needs to be a scale of sustainability for consumers. You will see other stickers and logos in the supermarket, denoting welfare, environmental and sustainability credentials. The LEAF marque is found on 39 percent of UK fruit and vegetables. A farm certified by LEAF has to continually demonstrate key markers for sustainable farming, such as soil management and fertility, crop health and protection, pollution control, energy efficiency, water management and conservation. It must also have clear traceability, monitoring and evaluation. https://ichef.bbci.co.uk/images/ic/480xn/p07lq9d7.png EU organic marque https://ichef.bbci.co.uk/images/ic/480xn/p07lq9gm.jpg Soil Assocation logo https://ichef.bbci.co.uk/images/ic/480xn/p07lq9hl.png LEAF marque The Red Tractor and RSPCA logos signify produce has passed their standards in welfare, safe transport, storage levels and more. The Marine Stewardship Council (MSC) signifies fish from a sustainable source. The Lion Mark on eggs guarantees safety criteria. The Rainforest Alliance seal indicates food meets environmental, social and economic sustainability standards. Alternatively, an increasing number of farms will deliver locally sourced fruit and veg boxes with seasonal produce. These allow you to know where your food has come from and how it has been farmed. You might also be able to speak to producers directly at farmers' markets."
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Food accounts for a quarter of greenhouse gas emissions. Many aspects of food production and distribution contribute to this figure. But with 83 percent of us living in urban areas in the UK, there’s a growing movement to reduce the distance food travels before it reaches our plates. Next to offices, vertical farms are taking root, with the potential to cut energy use and food miles. Beneath our feet, salad leaves are growing in disused tunnels. Above us, living walls and rooftop gardens are being planted to grow crops. Many of these developments require cutting-edge technology that promises to be more widely available in the future. But some offer opportunities to reduce your carbon footprint now. https://ichef.bbci.co.uk/images/ic/480xn/p07j8mz7.jpg Urban farms, tunnels, rooftops and walls are all being utilised to grow food. Buying food from futuristic urban farms High-density indoor agriculture producing fresh food, sometimes in the heart of the city, is a growing business. Developments could give even the most inner-city dwellers the opportunity to buy locally grown produce. Vertical farming techniques are used, with plants being grown in towers of stacked trays. The global vertical farming market is projected to be worth about £5.1 billion by 2023. This isn’t farming as we know it. Crops are planted hydroponically, in water and minerals instead of soil, using sand, gravel or soft mesh. They grow under LED lights, and the controlled light and temperature make the farming more energy efficient while the high-density planting and faster growth cycle mean high yields. One of London's first urban farms is Growing Underground. Their herbs and micro greens grow in disused air-raid tunnels 33 metres below ground in Clapham, using hydroponics. Being in the heart of the city means they can supply local restaurants without clocking up food miles. They say their farming method has the added benefit that it uses 70 percent less water than conventional farming. “Our motivation is to solve problems of food security issues, including shortage of water and land-based resources such as soil, mass distribution of produce and climate change. It's becoming more and more challenging to grow food and we have to, as a society, develop alternative growing methods”, says Olivia O'Brien, Business Development Director at Growing Underground. https://ichef.bbci.co.uk/images/ic/480xn/p07hyd18.jpg Growing Underground grows herbs and micro greens in tunnels underneath Clapham. Food producer GrowUp opened a miniature vertical farm in a disused shipping container in 2013, in a bid to make food more local and sustainable. Situated on a roof in Hackney, they grew salad and herbs using a combination of aquaculture and hydroponics. Inside the container were tanks of fish, whose poo made nutrient-rich water to feed the plants. Kate Hofman, co-founder of GrowUp, says “Our aim is to make sustainable food production commercial. We wanted to make use of available waste resources in cities, in terms of heat and energy.” The box is now closed, and GrowUp are working on a larger high-density vertical farm. They acknowledge the future of urban farming will be challenging though. “Land and energy prices are high in the UK, and food prices are low”, says Kate. Rivers and harbours provide another opportunity. A floating dairy farm has opened in Rotterdam harbour, with the aim of helping to feed the city more sustainably. The 32 cows are able to wander onto a neighbouring field and the stability of the farm is designed to ensure they don't get seasick. It generates all its own electricity from floating solar panels and provides fresh water through a rainwater collection and purification system. The cows are fed with grass from playing fields and golf courses in the city, along with waste food such as potato scraps, bran and brewers' grains. Their manure is used to create a natural fertiliser. It could be some time before you're stocking your cupboards with food grown within walking distance of your city home, but the technology is developing fast. You can even buy a kit to grow food hydroponically in your own home, and the plants grow about 30 percent faster than they do in soil. How could new tech help you grow your own food? https://ichef.bbci.co.uk/images/ic/480xn/p07j6xn5.jpg Could this be the future of growing food in cities? A design think tank at The London School of Architecture includes ideas for growing food in the dark central cores of residential buildings as well as on rooftops in a conceptual proposal. The greening of rooftops, walls and even the insides of our homes is gathering pace. A desire to utilise previously underused spaces, combined with developments in technology, mean even those of us with no garden can grow our own veg in new ways. Plus the increased greenery attracts more wildlife and can reduce rainfall run-off. 'Gardening Will Save The World', the Ikea garden designed by Tom Dixon at Chelsea Flower Show, demonstrated how technology can tranform the productivity of small urban gardens. By planting vertically in two layers, they created extra growing space. Plants on the top layer grew in soil, but the bottom layer was fed hydroponically, with only water and minerals, and mushrooms grew in soil created by a 3D printer. Rooftop vegetable gardens are increasingly productive. The RHS gives advice on the restrictions on what type of rooves can be planted. For inspiration, look no further than the roof of a bank in London's Strand, where 400 metres of gardens are home to 15,000 fruits, vegetables, herbs and flowering plants. Different areas of the roof have their own micro-climate, and fruit, kitchen and herb gardens are located where they will grow best. Purple sprouting broccoli, green beans, cucumber, strawberries and even wasabi are grown. The plants attract pollinators, so it’s great for the bees too. A farm on the roof of Mercaro Metropolitano’s planned new market in Ilford will convert its own organic waste into energy, heating and compost for the farm via an anaerobic digester. For the majority of us, the most achievable form of vertical gardening is the living wall. The RHS website tells us that ‘many types of plants will tolerate the high life in a green wall, [including] herbs and fruit’. Green walls grown using hydroponics are included in a number of new buildings. But a more affordable option is the wall-mounted allotment, which can be bought off the shelf. Veg (including roots), salads and small fruits grow in compost in troughs, often irrigated by an inbuilt system. They require less watering, are less prone to slugs and are easier to weed than conventional allotments. What's next for growing food in the cities? https://ichef.bbci.co.uk/images/ic/480xn/p07htjq9.jpg Are these the shops of the future? Towers of trays growing food without soil under LED lights, and rotating in line with the growth cycle to deliver produce to the shop floor just when it's ripe in 'living supermarkets' – part of a conceptual proposal from a design think tank at The London School of Architecture. Architects are considering how to integrate farming into residential areas of a city. A design think tank at The London School of Architecture proposes incorporating urban farming into city housing estates and blocks. They have produced a conceptual proposal that includes a small hydroponic farm in the dark central core of a large residential block. But the real prize, they say, is in using a range of farming techniques, including aquaponics, hydroponics, soil-based farming and trellising, to produce food in every available space of living areas. This could even include living supermarkets, with towering paternosters rotating at the same rate as the plant's growing cycle to deliver produce to the consumer on the shop floor just when it comes into season. In Singapore, another conceptual proposal from Spark architects for urban housing combines high-density apartments with a commercial vegetable farm. ‘HomeFarm’ is primarily for retirement homes, but the proposal is also to provide employment in the farm for some residents. Vertical growing gives the properties a garden environment too. It's clear we have only just scratched the surface of urban farming in terms of its potential and scope. As the global population approaches 8 billion, sustainable farming innovation is moving on fast. https://ichef.bbci.co.uk/images/ic/480xn/p07hmy37.jpg Vertical planting and a vegetable farm are integral to 'Homefarm ', a conceptual proposal for a development in Singapore in which residents will grow their own food on their city doorstep, by Spark architects. | {
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"title": "What's the surprising way to cut your diet's carbon footprint?",
"content": "Food accounts for a quarter of greenhouse gas emissions. Many aspects of food production and distribution contribute to this figure. But with 83 percent of us living in urban areas in the UK, there’s a growing movement to reduce the distance food travels before it reaches our plates. Next to offices, vertical farms are taking root, with the potential to cut energy use and food miles. Beneath our feet, salad leaves are growing in disused tunnels. Above us, living walls and rooftop gardens are being planted to grow crops. Many of these developments require cutting-edge technology that promises to be more widely available in the future. But some offer opportunities to reduce your carbon footprint now. https://ichef.bbci.co.uk/images/ic/480xn/p07j8mz7.jpg Urban farms, tunnels, rooftops and walls are all being utilised to grow food. Buying food from futuristic urban farms High-density indoor agriculture producing fresh food, sometimes in the heart of the city, is a growing business. Developments could give even the most inner-city dwellers the opportunity to buy locally grown produce. Vertical farming techniques are used, with plants being grown in towers of stacked trays. The global vertical farming market is projected to be worth about £5.1 billion by 2023. This isn’t farming as we know it. Crops are planted hydroponically, in water and minerals instead of soil, using sand, gravel or soft mesh. They grow under LED lights, and the controlled light and temperature make the farming more energy efficient while the high-density planting and faster growth cycle mean high yields. One of London's first urban farms is Growing Underground. Their herbs and micro greens grow in disused air-raid tunnels 33 metres below ground in Clapham, using hydroponics. Being in the heart of the city means they can supply local restaurants without clocking up food miles. They say their farming method has the added benefit that it uses 70 percent less water than conventional farming. “Our motivation is to solve problems of food security issues, including shortage of water and land-based resources such as soil, mass distribution of produce and climate change. It's becoming more and more challenging to grow food and we have to, as a society, develop alternative growing methods”, says Olivia O'Brien, Business Development Director at Growing Underground. https://ichef.bbci.co.uk/images/ic/480xn/p07hyd18.jpg Growing Underground grows herbs and micro greens in tunnels underneath Clapham. Food producer GrowUp opened a miniature vertical farm in a disused shipping container in 2013, in a bid to make food more local and sustainable. Situated on a roof in Hackney, they grew salad and herbs using a combination of aquaculture and hydroponics. Inside the container were tanks of fish, whose poo made nutrient-rich water to feed the plants. Kate Hofman, co-founder of GrowUp, says “Our aim is to make sustainable food production commercial. We wanted to make use of available waste resources in cities, in terms of heat and energy.” The box is now closed, and GrowUp are working on a larger high-density vertical farm. They acknowledge the future of urban farming will be challenging though. “Land and energy prices are high in the UK, and food prices are low”, says Kate. Rivers and harbours provide another opportunity. A floating dairy farm has opened in Rotterdam harbour, with the aim of helping to feed the city more sustainably. The 32 cows are able to wander onto a neighbouring field and the stability of the farm is designed to ensure they don't get seasick. It generates all its own electricity from floating solar panels and provides fresh water through a rainwater collection and purification system. The cows are fed with grass from playing fields and golf courses in the city, along with waste food such as potato scraps, bran and brewers' grains. Their manure is used to create a natural fertiliser. It could be some time before you're stocking your cupboards with food grown within walking distance of your city home, but the technology is developing fast. You can even buy a kit to grow food hydroponically in your own home, and the plants grow about 30 percent faster than they do in soil. How could new tech help you grow your own food? https://ichef.bbci.co.uk/images/ic/480xn/p07j6xn5.jpg Could this be the future of growing food in cities? A design think tank at The London School of Architecture includes ideas for growing food in the dark central cores of residential buildings as well as on rooftops in a conceptual proposal. The greening of rooftops, walls and even the insides of our homes is gathering pace. A desire to utilise previously underused spaces, combined with developments in technology, mean even those of us with no garden can grow our own veg in new ways. Plus the increased greenery attracts more wildlife and can reduce rainfall run-off. 'Gardening Will Save The World', the Ikea garden designed by Tom Dixon at Chelsea Flower Show, demonstrated how technology can tranform the productivity of small urban gardens. By planting vertically in two layers, they created extra growing space. Plants on the top layer grew in soil, but the bottom layer was fed hydroponically, with only water and minerals, and mushrooms grew in soil created by a 3D printer. Rooftop vegetable gardens are increasingly productive. The RHS gives advice on the restrictions on what type of rooves can be planted. For inspiration, look no further than the roof of a bank in London's Strand, where 400 metres of gardens are home to 15,000 fruits, vegetables, herbs and flowering plants. Different areas of the roof have their own micro-climate, and fruit, kitchen and herb gardens are located where they will grow best. Purple sprouting broccoli, green beans, cucumber, strawberries and even wasabi are grown. The plants attract pollinators, so it’s great for the bees too. A farm on the roof of Mercaro Metropolitano’s planned new market in Ilford will convert its own organic waste into energy, heating and compost for the farm via an anaerobic digester. For the majority of us, the most achievable form of vertical gardening is the living wall. The RHS website tells us that ‘many types of plants will tolerate the high life in a green wall, [including] herbs and fruit’. Green walls grown using hydroponics are included in a number of new buildings. But a more affordable option is the wall-mounted allotment, which can be bought off the shelf. Veg (including roots), salads and small fruits grow in compost in troughs, often irrigated by an inbuilt system. They require less watering, are less prone to slugs and are easier to weed than conventional allotments. What's next for growing food in the cities? https://ichef.bbci.co.uk/images/ic/480xn/p07htjq9.jpg Are these the shops of the future? Towers of trays growing food without soil under LED lights, and rotating in line with the growth cycle to deliver produce to the shop floor just when it's ripe in 'living supermarkets' – part of a conceptual proposal from a design think tank at The London School of Architecture. Architects are considering how to integrate farming into residential areas of a city. A design think tank at The London School of Architecture proposes incorporating urban farming into city housing estates and blocks. They have produced a conceptual proposal that includes a small hydroponic farm in the dark central core of a large residential block. But the real prize, they say, is in using a range of farming techniques, including aquaponics, hydroponics, soil-based farming and trellising, to produce food in every available space of living areas. This could even include living supermarkets, with towering paternosters rotating at the same rate as the plant's growing cycle to deliver produce to the consumer on the shop floor just when it comes into season. In Singapore, another conceptual proposal from Spark architects for urban housing combines high-density apartments with a commercial vegetable farm. ‘HomeFarm’ is primarily for retirement homes, but the proposal is also to provide employment in the farm for some residents. Vertical growing gives the properties a garden environment too. It's clear we have only just scratched the surface of urban farming in terms of its potential and scope. As the global population approaches 8 billion, sustainable farming innovation is moving on fast. https://ichef.bbci.co.uk/images/ic/480xn/p07hmy37.jpg Vertical planting and a vegetable farm are integral to 'Homefarm ', a conceptual proposal for a development in Singapore in which residents will grow their own food on their city doorstep, by Spark architects."
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Ramadan has fallen over the exams period again and will continue to do so until at least 2021, depending on when your exams start. During Ramadan 2019, fasts will last for more than 18 hours on some days, so it is crucial to make smart food choices. We asked experienced students (and a proper dietitian) for advice on managing your exams during Ramadan. Eat well, sleep well and drink lots of water https://ichef.bbci.co.uk/images/ic/480xn/p076j20g.jpg Some members of Oxford Islamic Society "Ramadan is undoubtedly my favourite time of the year, but fasting away from home for the first time is hard. I sat exams during Ramadan last year, which at first seemed extremely daunting, but thankfully didn’t turn out as bad as I expected,' says Hiba from Oxford University. "These are my top five tips for sitting exams during Ramadan: Eat healthily and eat what you enjoy! For me, Suhoor is generally a lighter meal, often consisting of milk, cereals and toast. Iftar normally consists of dates and nuts, fruit salad, various deep-fried foods such as samosas and pakoras and my favourite drink – Rooh Afza – which is like a rose cordial.Drink water regularly between Iftar and Suhoor instead of chugging down an entire bottle just before dawn – this ensures you’re better hydrated throughout the day.Sleep, sleep, sleep! Get at least seven to eight hours sleep in the nights leading up to exams – a tired mind can’t do much.If you’re concerned that fasting may significantly affect your grades, talk to your tutors. Most universities are very accommodating. Also remember Allah is the Most Gracious, the Most Kind, so if nothing seems to be working out, you are allowed to skip fasts on the days you have exams and make up for them later." Eat healthily and eat what you enjoy! For me, Suhoor is generally a lighter meal, often consisting of milk, cereals and toast. Iftar normally consists of dates and nuts, fruit salad, various deep-fried foods such as samosas and pakoras and my favourite drink – Rooh Afza – which is like a rose cordial. Drink water regularly between Iftar and Suhoor instead of chugging down an entire bottle just before dawn – this ensures you’re better hydrated throughout the day. Sleep, sleep, sleep! Get at least seven to eight hours sleep in the nights leading up to exams – a tired mind can’t do much. If you’re concerned that fasting may significantly affect your grades, talk to your tutors. Most universities are very accommodating. Also remember Allah is the Most Gracious, the Most Kind, so if nothing seems to be working out, you are allowed to skip fasts on the days you have exams and make up for them later." Don't eat too much "I like to keep food really light and simple during Ramadan," says Sahar from the University of Birmingham. "Spending the whole of Ramadan at university will mean that Iftar is likely to be quite different each day, when breaking the fast with other Muslims on campus. Even though the fast should be broken with dates and water, some days Iftar may be Asian food, other days it may be Arab, Somali or Nigerian food. I happen to be completely incompetent when it comes to cooking, so I am very thankful for this. "My biggest tip for taking exams during Ramadan is to eat healthily, but don’t make the mistake of eating too much! By eating a normal meal at Iftar and something light at Suhoor, as well as staying hydrated, you’ll feel ready to tackle any exam!" Meal prep is key Kam, from University College London, has three top tips: "Shopping in bulk will make life easier. The last thing you want is to be wandering around a supermarket hungry."I find oatmeal and fruit to be best during Suhoor as it's a quick, easy, healthy and filling meal. The British Nutrition Foundation (BNF) recommends a Suhoor full of fluids, complex carbohydrates, protein and fibre and to drink plenty of water to stay hydrated."Plan your Iftar in advance to make your days more efficient. Taking away daily decisions will free you up to concentrate on your work." "Shopping in bulk will make life easier. The last thing you want is to be wandering around a supermarket hungry. "I find oatmeal and fruit to be best during Suhoor as it's a quick, easy, healthy and filling meal. The British Nutrition Foundation (BNF) recommends a Suhoor full of fluids, complex carbohydrates, protein and fibre and to drink plenty of water to stay hydrated. "Plan your Iftar in advance to make your days more efficient. Taking away daily decisions will free you up to concentrate on your work." Stay healthy and reduce stress "Living away from home can be challenging as a student and even more so in the month of Ramadan," says Shamshad Shah, a consultant dietitian. "Here are my 5 top tips to help you achieve a stress-free and healthier month of Ramadan. "The Suhoor meal should aim to provide sustainable energy levels for the day. Aim to eat a quick, light, nutrient-rich meal. Some recipe ideas are overnight oats or porridge with a sprinkle of fruits, nuts and seeds. These have a low Glycaemic Index to help you stay fuller for longer. Oat and egg-based recipes are also high in protein. Avoid sugary drinks, breakfast cereals and cereal bars (containing more than 20g of sugar per 100g), which offer quick bursts of energy but leave you feeling hungry when blood sugar levels fall."The Iftar meal will recharge and replenish energy stores. Try to plan ahead with food shopping and cook in bulk so you can freeze some meals for the exam period. I love adding a combination of ingredients into a roasting tin cover with foil, leave in the fridge and pop into the oven just before Iftar. This doesn't require great cooking skills either!"Revising for long periods of time during fasting can often lead to a dip in energy levels and concentration. Hydration is key to maintaining good concentration as is good quality sleep. Take a power nap during the day or before Iftar if you’re feeling tired. Physical activity helps to release endorphins, which can help reduce stress and anxiety. A walk or light cardio exercise is beneficial during fasting hours and can be followed up with weight-based exercise after Iftar. Foods for brain power include oily fish, such as salmon at Iftar, berries as a topping on cereals or nuts and seeds to snack on during Taraweeh prayer."Are there any foods you should avoid during Ramadan? All foods are fine in moderation but there are a few which you may wish to keep to a minimum. Caffeinated drinks are popular for some students trying to stay awake while burning the midnight oil. Water and sugar-free drinks are more hydrating, as caffeine drunk in great quantities can be dehydrating. Salty and highly spiced foods can also leave you feeling thirstier. Traditionally, Iftar is opened with fried snacks, such as samosa or pakora, which, if eaten daily could lead to weight gain and can leave you feeling over-full and sluggish. Fruits with a high-water content, such as watermelon, are more refreshing and hydrating or try a soup."It is common for some people to feel full after a few mouthfuls of their Iftar meal. If this describes you, try eating multiple small meals and drink fluids in-between. This may help if you experience heartburn, caused by over-eating and eating spicy, fried foods. Prevent constipation by drinking plenty of fluids and including some soluble fibre in your meals from pulses, oats, fruit and vegetables. "The Suhoor meal should aim to provide sustainable energy levels for the day. Aim to eat a quick, light, nutrient-rich meal. Some recipe ideas are overnight oats or porridge with a sprinkle of fruits, nuts and seeds. These have a low Glycaemic Index to help you stay fuller for longer. Oat and egg-based recipes are also high in protein. Avoid sugary drinks, breakfast cereals and cereal bars (containing more than 20g of sugar per 100g), which offer quick bursts of energy but leave you feeling hungry when blood sugar levels fall. "The Iftar meal will recharge and replenish energy stores. Try to plan ahead with food shopping and cook in bulk so you can freeze some meals for the exam period. I love adding a combination of ingredients into a roasting tin cover with foil, leave in the fridge and pop into the oven just before Iftar. This doesn't require great cooking skills either! "Revising for long periods of time during fasting can often lead to a dip in energy levels and concentration. Hydration is key to maintaining good concentration as is good quality sleep. Take a power nap during the day or before Iftar if you’re feeling tired. Physical activity helps to release endorphins, which can help reduce stress and anxiety. A walk or light cardio exercise is beneficial during fasting hours and can be followed up with weight-based exercise after Iftar. Foods for brain power include oily fish, such as salmon at Iftar, berries as a topping on cereals or nuts and seeds to snack on during Taraweeh prayer. "Are there any foods you should avoid during Ramadan? All foods are fine in moderation but there are a few which you may wish to keep to a minimum. Caffeinated drinks are popular for some students trying to stay awake while burning the midnight oil. Water and sugar-free drinks are more hydrating, as caffeine drunk in great quantities can be dehydrating. Salty and highly spiced foods can also leave you feeling thirstier. Traditionally, Iftar is opened with fried snacks, such as samosa or pakora, which, if eaten daily could lead to weight gain and can leave you feeling over-full and sluggish. Fruits with a high-water content, such as watermelon, are more refreshing and hydrating or try a soup. "It is common for some people to feel full after a few mouthfuls of their Iftar meal. If this describes you, try eating multiple small meals and drink fluids in-between. This may help if you experience heartburn, caused by over-eating and eating spicy, fried foods. Prevent constipation by drinking plenty of fluids and including some soluble fibre in your meals from pulses, oats, fruit and vegetables. "Most of all enjoy the benefits of improved spiritual, mental and physical wellbeing the month of Ramadan brings." https://ichef.bbci.co.uk/images/ic/480xn/p075lsnj.jpg @FreddoAkh / Twitter What is Ramadan? Ramadan is the ninth month in the Islamic calendar, when most adult Muslims will fast from food and drink between dawn and sunset. Fasting is one of the Five Pillars of Islam and allows Muslims to devote themselves to their faith and come closer to Allah, or God. The other four pillars are faith, prayer, charity and making the pilgrimage to the holy city of Mecca. The elderly, ill, pregnant, women who are nursing children and women who are menstruating are exempt from fasting. In some communities, those who are exempt from fasting feed the poor and less fortunate during the Suhoor and Iftar meals. If your health is put at risk due to the fast, through possible dehydration or injury, Islam teaches that Allah has given permission in the Qur’an to break the fast. Islam does not require you to harm yourself in fulfilling the fast. If a fast is broken, the days can be made up by fasting when you are better. | {
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"title": "How to eat well for your exams during Ramadan",
"content": "Ramadan has fallen over the exams period again and will continue to do so until at least 2021, depending on when your exams start. During Ramadan 2019, fasts will last for more than 18 hours on some days, so it is crucial to make smart food choices. We asked experienced students (and a proper dietitian) for advice on managing your exams during Ramadan. Eat well, sleep well and drink lots of water https://ichef.bbci.co.uk/images/ic/480xn/p076j20g.jpg Some members of Oxford Islamic Society \"Ramadan is undoubtedly my favourite time of the year, but fasting away from home for the first time is hard. I sat exams during Ramadan last year, which at first seemed extremely daunting, but thankfully didn’t turn out as bad as I expected,' says Hiba from Oxford University. \"These are my top five tips for sitting exams during Ramadan: Eat healthily and eat what you enjoy! For me, Suhoor is generally a lighter meal, often consisting of milk, cereals and toast. Iftar normally consists of dates and nuts, fruit salad, various deep-fried foods such as samosas and pakoras and my favourite drink – Rooh Afza – which is like a rose cordial.Drink water regularly between Iftar and Suhoor instead of chugging down an entire bottle just before dawn – this ensures you’re better hydrated throughout the day.Sleep, sleep, sleep! Get at least seven to eight hours sleep in the nights leading up to exams – a tired mind can’t do much.If you’re concerned that fasting may significantly affect your grades, talk to your tutors. Most universities are very accommodating. Also remember Allah is the Most Gracious, the Most Kind, so if nothing seems to be working out, you are allowed to skip fasts on the days you have exams and make up for them later.\" Eat healthily and eat what you enjoy! For me, Suhoor is generally a lighter meal, often consisting of milk, cereals and toast. Iftar normally consists of dates and nuts, fruit salad, various deep-fried foods such as samosas and pakoras and my favourite drink – Rooh Afza – which is like a rose cordial. Drink water regularly between Iftar and Suhoor instead of chugging down an entire bottle just before dawn – this ensures you’re better hydrated throughout the day. Sleep, sleep, sleep! Get at least seven to eight hours sleep in the nights leading up to exams – a tired mind can’t do much. If you’re concerned that fasting may significantly affect your grades, talk to your tutors. Most universities are very accommodating. Also remember Allah is the Most Gracious, the Most Kind, so if nothing seems to be working out, you are allowed to skip fasts on the days you have exams and make up for them later.\" Don't eat too much \"I like to keep food really light and simple during Ramadan,\" says Sahar from the University of Birmingham. \"Spending the whole of Ramadan at university will mean that Iftar is likely to be quite different each day, when breaking the fast with other Muslims on campus. Even though the fast should be broken with dates and water, some days Iftar may be Asian food, other days it may be Arab, Somali or Nigerian food. I happen to be completely incompetent when it comes to cooking, so I am very thankful for this. \"My biggest tip for taking exams during Ramadan is to eat healthily, but don’t make the mistake of eating too much! By eating a normal meal at Iftar and something light at Suhoor, as well as staying hydrated, you’ll feel ready to tackle any exam!\" Meal prep is key Kam, from University College London, has three top tips: \"Shopping in bulk will make life easier. The last thing you want is to be wandering around a supermarket hungry.\"I find oatmeal and fruit to be best during Suhoor as it's a quick, easy, healthy and filling meal. The British Nutrition Foundation (BNF) recommends a Suhoor full of fluids, complex carbohydrates, protein and fibre and to drink plenty of water to stay hydrated.\"Plan your Iftar in advance to make your days more efficient. Taking away daily decisions will free you up to concentrate on your work.\" \"Shopping in bulk will make life easier. The last thing you want is to be wandering around a supermarket hungry. \"I find oatmeal and fruit to be best during Suhoor as it's a quick, easy, healthy and filling meal. The British Nutrition Foundation (BNF) recommends a Suhoor full of fluids, complex carbohydrates, protein and fibre and to drink plenty of water to stay hydrated. \"Plan your Iftar in advance to make your days more efficient. Taking away daily decisions will free you up to concentrate on your work.\" Stay healthy and reduce stress \"Living away from home can be challenging as a student and even more so in the month of Ramadan,\" says Shamshad Shah, a consultant dietitian. \"Here are my 5 top tips to help you achieve a stress-free and healthier month of Ramadan. \"The Suhoor meal should aim to provide sustainable energy levels for the day. Aim to eat a quick, light, nutrient-rich meal. Some recipe ideas are overnight oats or porridge with a sprinkle of fruits, nuts and seeds. These have a low Glycaemic Index to help you stay fuller for longer. Oat and egg-based recipes are also high in protein. Avoid sugary drinks, breakfast cereals and cereal bars (containing more than 20g of sugar per 100g), which offer quick bursts of energy but leave you feeling hungry when blood sugar levels fall.\"The Iftar meal will recharge and replenish energy stores. Try to plan ahead with food shopping and cook in bulk so you can freeze some meals for the exam period. I love adding a combination of ingredients into a roasting tin cover with foil, leave in the fridge and pop into the oven just before Iftar. This doesn't require great cooking skills either!\"Revising for long periods of time during fasting can often lead to a dip in energy levels and concentration. Hydration is key to maintaining good concentration as is good quality sleep. Take a power nap during the day or before Iftar if you’re feeling tired. Physical activity helps to release endorphins, which can help reduce stress and anxiety. A walk or light cardio exercise is beneficial during fasting hours and can be followed up with weight-based exercise after Iftar. Foods for brain power include oily fish, such as salmon at Iftar, berries as a topping on cereals or nuts and seeds to snack on during Taraweeh prayer.\"Are there any foods you should avoid during Ramadan? All foods are fine in moderation but there are a few which you may wish to keep to a minimum. Caffeinated drinks are popular for some students trying to stay awake while burning the midnight oil. Water and sugar-free drinks are more hydrating, as caffeine drunk in great quantities can be dehydrating. Salty and highly spiced foods can also leave you feeling thirstier. Traditionally, Iftar is opened with fried snacks, such as samosa or pakora, which, if eaten daily could lead to weight gain and can leave you feeling over-full and sluggish. Fruits with a high-water content, such as watermelon, are more refreshing and hydrating or try a soup.\"It is common for some people to feel full after a few mouthfuls of their Iftar meal. If this describes you, try eating multiple small meals and drink fluids in-between. This may help if you experience heartburn, caused by over-eating and eating spicy, fried foods. Prevent constipation by drinking plenty of fluids and including some soluble fibre in your meals from pulses, oats, fruit and vegetables. \"The Suhoor meal should aim to provide sustainable energy levels for the day. Aim to eat a quick, light, nutrient-rich meal. Some recipe ideas are overnight oats or porridge with a sprinkle of fruits, nuts and seeds. These have a low Glycaemic Index to help you stay fuller for longer. Oat and egg-based recipes are also high in protein. Avoid sugary drinks, breakfast cereals and cereal bars (containing more than 20g of sugar per 100g), which offer quick bursts of energy but leave you feeling hungry when blood sugar levels fall. \"The Iftar meal will recharge and replenish energy stores. Try to plan ahead with food shopping and cook in bulk so you can freeze some meals for the exam period. I love adding a combination of ingredients into a roasting tin cover with foil, leave in the fridge and pop into the oven just before Iftar. This doesn't require great cooking skills either! \"Revising for long periods of time during fasting can often lead to a dip in energy levels and concentration. Hydration is key to maintaining good concentration as is good quality sleep. Take a power nap during the day or before Iftar if you’re feeling tired. Physical activity helps to release endorphins, which can help reduce stress and anxiety. A walk or light cardio exercise is beneficial during fasting hours and can be followed up with weight-based exercise after Iftar. Foods for brain power include oily fish, such as salmon at Iftar, berries as a topping on cereals or nuts and seeds to snack on during Taraweeh prayer. \"Are there any foods you should avoid during Ramadan? All foods are fine in moderation but there are a few which you may wish to keep to a minimum. Caffeinated drinks are popular for some students trying to stay awake while burning the midnight oil. Water and sugar-free drinks are more hydrating, as caffeine drunk in great quantities can be dehydrating. Salty and highly spiced foods can also leave you feeling thirstier. Traditionally, Iftar is opened with fried snacks, such as samosa or pakora, which, if eaten daily could lead to weight gain and can leave you feeling over-full and sluggish. Fruits with a high-water content, such as watermelon, are more refreshing and hydrating or try a soup. \"It is common for some people to feel full after a few mouthfuls of their Iftar meal. If this describes you, try eating multiple small meals and drink fluids in-between. This may help if you experience heartburn, caused by over-eating and eating spicy, fried foods. Prevent constipation by drinking plenty of fluids and including some soluble fibre in your meals from pulses, oats, fruit and vegetables. \"Most of all enjoy the benefits of improved spiritual, mental and physical wellbeing the month of Ramadan brings.\" https://ichef.bbci.co.uk/images/ic/480xn/p075lsnj.jpg @FreddoAkh / Twitter What is Ramadan? Ramadan is the ninth month in the Islamic calendar, when most adult Muslims will fast from food and drink between dawn and sunset. Fasting is one of the Five Pillars of Islam and allows Muslims to devote themselves to their faith and come closer to Allah, or God. The other four pillars are faith, prayer, charity and making the pilgrimage to the holy city of Mecca. The elderly, ill, pregnant, women who are nursing children and women who are menstruating are exempt from fasting. In some communities, those who are exempt from fasting feed the poor and less fortunate during the Suhoor and Iftar meals. If your health is put at risk due to the fast, through possible dehydration or injury, Islam teaches that Allah has given permission in the Qur’an to break the fast. Islam does not require you to harm yourself in fulfilling the fast. If a fast is broken, the days can be made up by fasting when you are better."
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Veganuary is the latest New Year’s resolution craze. In January 2017, 52,000 people in the UK committed to eating a vegan diet for a month. If you’re reading this, you're probably considering joining the ranks of Lewis Hamilton, Chris Smalling and Ariana Grande, already following a vegan diet. This is the recipe starter kit for you. Breakfast We often hear that breakfast is the most important meal of the day. For many people this might mean tucking into milk, eggs, yoghurt, bacon or sausages. But making breakfast vegan is easy, no matter what kind of food your prefer. Good stuff on toast Eggs and butter aren’t the only things that taste great on toast and stop you snacking until lunch. Baked beans are vegan and a great source of protein and fibre, keeping you fuller for longer. For something sweeter, vegan French toast is a dream and so easy to make. Serve with fresh fruits for a little sweetness, if needed. Pancakes There are two foolproof ways to make pancakes that no-one need know are vegan: Bananas bind flour together in a similar way to egg. This cheap and cheerful ingredient can either make a thick or a crêpe-style pancake. Bananas bind flour together in a similar way to egg. This cheap and cheerful ingredient can either make a thick or a crêpe-style pancake. Aquafaba, magic water from a chickpea tin, is a fantastic egg replacement that foams and woofs up in volume just like eggs do when whisked. This means it's perfect for making fluffy American-style pancakes. Aquafaba, magic water from a chickpea tin, is a fantastic egg replacement that foams and woofs up in volume just like eggs do when whisked. This means it's perfect for making fluffy American-style pancakes. https://ichef.bbci.co.uk/images/ic/480xn/p06t5ngk.jpg Comfort food Best of British You can get all the comforting yumminess of classic British food with these vegan recipes. Stews can be packed with seasonal veg and you can soak up the juices with bread. For other national treasures, replacing meat is easy. Lentils make a healthy, filling replacement for mince in a shepherd’s pie and faux-meat products, such as vegan sausages, are easy to get hold of and taste good – try them in a vegan toad in the hole! Sunday lunch A traditional Sunday lunch is something to behold, but going vegan doesn't mean you have to miss out on all the delicious fun. You can still eat Yorkshires, stuffing, gravy and show-stopping mains. La bella Italia Cheese and cured meats can still be yours without animal products. Mushrooms and lentils fill in for mince, while a white sauce is still delicious made without dairy milk and butter. Replacing cheese is a little trickier, but not impossible! Cashew cheese is a tasty soft cheese replacement and a sprinkling of ground almonds creates the "Parmesan" effect on food. Casa Mexicana Mexican food is a trend most of us can get behind, but many traditional dishes are pretty meat and dairy heavy, especially when soured cream is involved. The good news is that vegan cream and yoghurts are convincing replacements. Lime, fresh herbs and spices really kick a dish up a notch, so you won't even notice the meat is missing in this chilli-non-carne. https://ichef.bbci.co.uk/images/ic/480xn/p06t5nj3.jpg Cakes and baking Vegan cakes can be fabulous. There is no reason for anyone to notice that a cake is vegan. Birthdays, parties or just weekend baking, there is a vegan cake for every occasion. The 6 most popular vegan cakes 6 most popular vegan sweet treats If cakes aren't really your thing but you love a sweet something, these vegan treats are for you. Friends and family won't believe they're vegan and neither will you. | {
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"content": "Veganuary is the latest New Year’s resolution craze. In January 2017, 52,000 people in the UK committed to eating a vegan diet for a month. If you’re reading this, you're probably considering joining the ranks of Lewis Hamilton, Chris Smalling and Ariana Grande, already following a vegan diet. This is the recipe starter kit for you. Breakfast We often hear that breakfast is the most important meal of the day. For many people this might mean tucking into milk, eggs, yoghurt, bacon or sausages. But making breakfast vegan is easy, no matter what kind of food your prefer. Good stuff on toast Eggs and butter aren’t the only things that taste great on toast and stop you snacking until lunch. Baked beans are vegan and a great source of protein and fibre, keeping you fuller for longer. For something sweeter, vegan French toast is a dream and so easy to make. Serve with fresh fruits for a little sweetness, if needed. Pancakes There are two foolproof ways to make pancakes that no-one need know are vegan: Bananas bind flour together in a similar way to egg. This cheap and cheerful ingredient can either make a thick or a crêpe-style pancake. Bananas bind flour together in a similar way to egg. This cheap and cheerful ingredient can either make a thick or a crêpe-style pancake. Aquafaba, magic water from a chickpea tin, is a fantastic egg replacement that foams and woofs up in volume just like eggs do when whisked. This means it's perfect for making fluffy American-style pancakes. Aquafaba, magic water from a chickpea tin, is a fantastic egg replacement that foams and woofs up in volume just like eggs do when whisked. This means it's perfect for making fluffy American-style pancakes. https://ichef.bbci.co.uk/images/ic/480xn/p06t5ngk.jpg Comfort food Best of British You can get all the comforting yumminess of classic British food with these vegan recipes. Stews can be packed with seasonal veg and you can soak up the juices with bread. For other national treasures, replacing meat is easy. Lentils make a healthy, filling replacement for mince in a shepherd’s pie and faux-meat products, such as vegan sausages, are easy to get hold of and taste good – try them in a vegan toad in the hole! Sunday lunch A traditional Sunday lunch is something to behold, but going vegan doesn't mean you have to miss out on all the delicious fun. You can still eat Yorkshires, stuffing, gravy and show-stopping mains. La bella Italia Cheese and cured meats can still be yours without animal products. Mushrooms and lentils fill in for mince, while a white sauce is still delicious made without dairy milk and butter. Replacing cheese is a little trickier, but not impossible! Cashew cheese is a tasty soft cheese replacement and a sprinkling of ground almonds creates the \"Parmesan\" effect on food. Casa Mexicana Mexican food is a trend most of us can get behind, but many traditional dishes are pretty meat and dairy heavy, especially when soured cream is involved. The good news is that vegan cream and yoghurts are convincing replacements. Lime, fresh herbs and spices really kick a dish up a notch, so you won't even notice the meat is missing in this chilli-non-carne. https://ichef.bbci.co.uk/images/ic/480xn/p06t5nj3.jpg Cakes and baking Vegan cakes can be fabulous. There is no reason for anyone to notice that a cake is vegan. Birthdays, parties or just weekend baking, there is a vegan cake for every occasion. The 6 most popular vegan cakes 6 most popular vegan sweet treats If cakes aren't really your thing but you love a sweet something, these vegan treats are for you. Friends and family won't believe they're vegan and neither will you."
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More than 60% of adults in the UK are overweight or obese according to the latest data. Diet is a key factor in staying healthy and minimising your risk of Type-2 diabetes, cardiovascular disease and some cancers. But how does your diet compare with other people in the UK and are you staying within the Recommended Dietary Intakes for important nutrients and foods? Use this calculator to find out how five key aspects of your diet compare with the rest of the UK. You'll also get useful links to healthy recipes and information on how to improve your diet. Click on the hand to start the calculator The questions in this calculator are based on the foods and nutrients highlighted in the NHS Statistics on Obesity, Physical Activity and Diet 2018. The national averages are taken from the National Diet and Nutrition Survey and The Health Study for England. The recommended food and nutrient intakes are the Government Recommended Dietary Intakes. Nutrients not included in this calculator are also important for good health. In particular, aim to keep track of your fibre and salt intake; we have not included them because it is difficult for you to measure them on a day-by-day basis. Fibre The latest report on fibre from researchers at the University of Otago in New Zealand and the University of Dundee says adults should eat a minimum of 25g fibre per day, while the UK government recommends 30g per day for everyone aged 16 and over. However, on average women consume 17g per day and men 21g, while fewer than one in ten adults in the UK eat 30g. To put this into context, a potato in its skin contains 2g of fibre, a banana or carrot contains 3g, an apple in its skin contains 4g. You find fibre in fruit and vegetables, some breakfast cereals, breads and pasta that use wholegrains, pulses such as beans, lentils and chickpeas, and nuts and seeds. To increase your fibre intake, cook potatoes with their skins on, swap white pasta for whole wheat, white rice for brown, eat wholegrain bread, add chickpeas, beans and lentils to your salads and soups and eat at least five portions of fruit and veg a day. Salt It is also important to limit your intake of salt. The World Health Organisation says that reducing salt is as important as stopping smoking when it comes to reducing heart disease. Too much salt also raises blood pressure – a major cause of strokes. The Government recommendation is no more than 6g (1 teaspoon) of salt per day, including salt found in ready-made products such as ketchup, bacon and baked beans. When reading the label, remember that 1g of sodium equals 2.5g salt. Many ready-meals contain large amounts of salt, so cooking from scratch more will help to keep your salt levels in check. Notes on this calculator The National Diet and Nutrition Survey samples around 1,000 people living in the UK. Each person is interviewed, keeps a four-day dietary diary and submits blood and urine samples. The people sampled are divided into groups according to age, including 19–64 and 64-plus, and gender. | {
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"content": "More than 60% of adults in the UK are overweight or obese according to the latest data. Diet is a key factor in staying healthy and minimising your risk of Type-2 diabetes, cardiovascular disease and some cancers. But how does your diet compare with other people in the UK and are you staying within the Recommended Dietary Intakes for important nutrients and foods? Use this calculator to find out how five key aspects of your diet compare with the rest of the UK. You'll also get useful links to healthy recipes and information on how to improve your diet. Click on the hand to start the calculator The questions in this calculator are based on the foods and nutrients highlighted in the NHS Statistics on Obesity, Physical Activity and Diet 2018. The national averages are taken from the National Diet and Nutrition Survey and The Health Study for England. The recommended food and nutrient intakes are the Government Recommended Dietary Intakes. Nutrients not included in this calculator are also important for good health. In particular, aim to keep track of your fibre and salt intake; we have not included them because it is difficult for you to measure them on a day-by-day basis. Fibre The latest report on fibre from researchers at the University of Otago in New Zealand and the University of Dundee says adults should eat a minimum of 25g fibre per day, while the UK government recommends 30g per day for everyone aged 16 and over. However, on average women consume 17g per day and men 21g, while fewer than one in ten adults in the UK eat 30g. To put this into context, a potato in its skin contains 2g of fibre, a banana or carrot contains 3g, an apple in its skin contains 4g. You find fibre in fruit and vegetables, some breakfast cereals, breads and pasta that use wholegrains, pulses such as beans, lentils and chickpeas, and nuts and seeds. To increase your fibre intake, cook potatoes with their skins on, swap white pasta for whole wheat, white rice for brown, eat wholegrain bread, add chickpeas, beans and lentils to your salads and soups and eat at least five portions of fruit and veg a day. Salt It is also important to limit your intake of salt. The World Health Organisation says that reducing salt is as important as stopping smoking when it comes to reducing heart disease. Too much salt also raises blood pressure – a major cause of strokes. The Government recommendation is no more than 6g (1 teaspoon) of salt per day, including salt found in ready-made products such as ketchup, bacon and baked beans. When reading the label, remember that 1g of sodium equals 2.5g salt. Many ready-meals contain large amounts of salt, so cooking from scratch more will help to keep your salt levels in check. Notes on this calculator The National Diet and Nutrition Survey samples around 1,000 people living in the UK. Each person is interviewed, keeps a four-day dietary diary and submits blood and urine samples. The people sampled are divided into groups according to age, including 19–64 and 64-plus, and gender."
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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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} | 9de1f7518a046e4616fb42ffa204d23780bf6a0e3c02e05b5f63d34eb53b2bcf | Scrambled eggs with grilled tomato recipe
An average of 1.0 out of 5 stars from 1 rating Simple, low-calorie scrambled eggs for a very low-calorie diet. Each serving provides 200 kcal. 1 tomato, halved1 tsp vegetable oil 2 medium free-range eggs, beatensalt and freshly ground black pepper 1 tomato, halved 1 tsp vegetable oil 2 medium free-range eggs, beaten salt and freshly ground black pepper Method Preheat the grill to high. Season the tomato halves and grill for minutes. Meanwhile, heat the oil in a small saucepan over a medium–low heat.Season the eggs with black pepper, then pour them into the saucepan. Cook the eggs very gently for 3–4 minutes, stirring slowly, until they are scrambled. Remove from the heat and stir for a few seconds.Spoon the scrambled eggs onto a warm plate, add the tomato and serve. Preheat the grill to high. Season the tomato halves and grill for minutes. Preheat the grill to high. Season the tomato halves and grill for minutes. Meanwhile, heat the oil in a small saucepan over a medium–low heat. Meanwhile, heat the oil in a small saucepan over a medium–low heat. Season the eggs with black pepper, then pour them into the saucepan. Season the eggs with black pepper, then pour them into the saucepan. Cook the eggs very gently for 3–4 minutes, stirring slowly, until they are scrambled. Remove from the heat and stir for a few seconds. Cook the eggs very gently for 3–4 minutes, stirring slowly, until they are scrambled. Remove from the heat and stir for a few seconds. Spoon the scrambled eggs onto a warm plate, add the tomato and serve. Spoon the scrambled eggs onto a warm plate, add the tomato and serve. | {
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"title": "Scrambled eggs with grilled tomato recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating Simple, low-calorie scrambled eggs for a very low-calorie diet. Each serving provides 200 kcal. 1 tomato, halved1 tsp vegetable oil 2 medium free-range eggs, beatensalt and freshly ground black pepper 1 tomato, halved 1 tsp vegetable oil 2 medium free-range eggs, beaten salt and freshly ground black pepper Method Preheat the grill to high. Season the tomato halves and grill for minutes. Meanwhile, heat the oil in a small saucepan over a medium–low heat.Season the eggs with black pepper, then pour them into the saucepan. Cook the eggs very gently for 3–4 minutes, stirring slowly, until they are scrambled. Remove from the heat and stir for a few seconds.Spoon the scrambled eggs onto a warm plate, add the tomato and serve. Preheat the grill to high. Season the tomato halves and grill for minutes. Preheat the grill to high. Season the tomato halves and grill for minutes. Meanwhile, heat the oil in a small saucepan over a medium–low heat. Meanwhile, heat the oil in a small saucepan over a medium–low heat. Season the eggs with black pepper, then pour them into the saucepan. Season the eggs with black pepper, then pour them into the saucepan. Cook the eggs very gently for 3–4 minutes, stirring slowly, until they are scrambled. Remove from the heat and stir for a few seconds. Cook the eggs very gently for 3–4 minutes, stirring slowly, until they are scrambled. Remove from the heat and stir for a few seconds. Spoon the scrambled eggs onto a warm plate, add the tomato and serve. Spoon the scrambled eggs onto a warm plate, add the tomato and serve."
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} | 568394d583fd73a8c2555e3774ed2659cbbadae4c1a51d6d9aec0e93656ef7fd | Sour cherry and almond iced buns recipe
For the dough, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, milk and 150ml/5fl oz water. Mix until a dough forms then knead in the mixer for 5 minutes. Cover the bowl with cling film and leave to prove in a warm place for 1 hour, or until doubled in size. Once the dough has proved, divide it into 2 equal parts. Flatten each piece of dough out and add the cardamom to one and the nutmeg to the other. Knead to distribute the spices and knock out the air. Divide each piece of dough into 8 equal parts. Roll the cardamom dough into balls and the nutmeg dough into fingers. Place on baking trays, cover and leave to prove for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 5. Bake the bread for 10 minutes. For the almond custard, warm the milk and sugar in a saucepan. In a bowl, whisk together the egg yolks and cornflour. Slowly add the hot milk to the egg mixture stirring all the time. Return to the pan and heat, stirring all the time, until thickened. Remove from the heat and add the salt and almond extract. Cover the surface with cling film and leave to cool completely. Whip the cream until soft peaks form, then fold into the cooled custard. For the sour cherry jam, drain the cherries and blend them to a paste in a blender. Transfer to a saucepan and add the sugar and lemon juice. Boil the mixture until it reaches 105C on a sugar thermometer. Remove from the heat and stir in the cherry flavourings. Pass through a sieve and leave to cool completely. When cool transfer to a piping bag fitted with a small plain nozzle.For the royal icing, beat the egg white and lemon juice using a wooden spoon until frothy, then add 3 tbsp icing sugar and beat again. Keep beating and adding a few tablespoons of icing sugar until all the icing sugar is incorporated and you have a smooth paste (if the icing is too thick add a little water to slacken). Transfer to a piping bag fitted with a plain nozzle.For the Chantilly cream, add the cream and icing sugar to a large bowl. Whip until soft peaks form when the whisk is removed. Transfer to a piping bag fitted with a large star nozzle and leave in the fridge. To assemble the cardamom and almond buns, cut the buns in half horizontally and fill them with the almond custard. Pipe icing on top of the bun, top with toasted almonds, a sprinkling of cardamom powder and a dusting of icing sugar. To assemble the nutmeg and sour cherry fingers, make a deep slit lengthways in the top of the bread fingers. Pipe icing on both sides of the slits and leave to set.Pipe some cherry jam in the bottom of the slit. Pipe the cream neatly on top and pipe two stripes of cherry jam at either side of the cream. For the dough, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, milk and 150ml/5fl oz water. Mix until a dough forms then knead in the mixer for 5 minutes. Cover the bowl with cling film and leave to prove in a warm place for 1 hour, or until doubled in size. For the dough, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, milk and 150ml/5fl oz water. Mix until a dough forms then knead in the mixer for 5 minutes. Cover the bowl with cling film and leave to prove in a warm place for 1 hour, or until doubled in size. Once the dough has proved, divide it into 2 equal parts. Flatten each piece of dough out and add the cardamom to one and the nutmeg to the other. Knead to distribute the spices and knock out the air. Once the dough has proved, divide it into 2 equal parts. Flatten each piece of dough out and add the cardamom to one and the nutmeg to the other. Knead to distribute the spices and knock out the air. Divide each piece of dough into 8 equal parts. Roll the cardamom dough into balls and the nutmeg dough into fingers. Place on baking trays, cover and leave to prove for 30 minutes. Divide each piece of dough into 8 equal parts. Roll the cardamom dough into balls and the nutmeg dough into fingers. Place on baking trays, cover and leave to prove for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 5. Bake the bread for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 5. Bake the bread for 10 minutes. For the almond custard, warm the milk and sugar in a saucepan. In a bowl, whisk together the egg yolks and cornflour. Slowly add the hot milk to the egg mixture stirring all the time. Return to the pan and heat, stirring all the time, until thickened. Remove from the heat and add the salt and almond extract. Cover the surface with cling film and leave to cool completely. For the almond custard, warm the milk and sugar in a saucepan. In a bowl, whisk together the egg yolks and cornflour. Slowly add the hot milk to the egg mixture stirring all the time. Return to the pan and heat, stirring all the time, until thickened. Remove from the heat and add the salt and almond extract. Cover the surface with cling film and leave to cool completely. Whip the cream until soft peaks form, then fold into the cooled custard. Whip the cream until soft peaks form, then fold into the cooled custard. For the sour cherry jam, drain the cherries and blend them to a paste in a blender. Transfer to a saucepan and add the sugar and lemon juice. Boil the mixture until it reaches 105C on a sugar thermometer. Remove from the heat and stir in the cherry flavourings. Pass through a sieve and leave to cool completely. When cool transfer to a piping bag fitted with a small plain nozzle. For the sour cherry jam, drain the cherries and blend them to a paste in a blender. Transfer to a saucepan and add the sugar and lemon juice. Boil the mixture until it reaches 105C on a sugar thermometer. Remove from the heat and stir in the cherry flavourings. Pass through a sieve and leave to cool completely. When cool transfer to a piping bag fitted with a small plain nozzle. For the royal icing, beat the egg white and lemon juice using a wooden spoon until frothy, then add 3 tbsp icing sugar and beat again. Keep beating and adding a few tablespoons of icing sugar until all the icing sugar is incorporated and you have a smooth paste (if the icing is too thick add a little water to slacken). Transfer to a piping bag fitted with a plain nozzle. For the royal icing, beat the egg white and lemon juice using a wooden spoon until frothy, then add 3 tbsp icing sugar and beat again. Keep beating and adding a few tablespoons of icing sugar until all the icing sugar is incorporated and you have a smooth paste (if the icing is too thick add a little water to slacken). Transfer to a piping bag fitted with a plain nozzle. For the Chantilly cream, add the cream and icing sugar to a large bowl. Whip until soft peaks form when the whisk is removed. Transfer to a piping bag fitted with a large star nozzle and leave in the fridge. For the Chantilly cream, add the cream and icing sugar to a large bowl. Whip until soft peaks form when the whisk is removed. Transfer to a piping bag fitted with a large star nozzle and leave in the fridge. To assemble the cardamom and almond buns, cut the buns in half horizontally and fill them with the almond custard. Pipe icing on top of the bun, top with toasted almonds, a sprinkling of cardamom powder and a dusting of icing sugar. To assemble the cardamom and almond buns, cut the buns in half horizontally and fill them with the almond custard. Pipe icing on top of the bun, top with toasted almonds, a sprinkling of cardamom powder and a dusting of icing sugar. To assemble the nutmeg and sour cherry fingers, make a deep slit lengthways in the top of the bread fingers. Pipe icing on both sides of the slits and leave to set. To assemble the nutmeg and sour cherry fingers, make a deep slit lengthways in the top of the bread fingers. Pipe icing on both sides of the slits and leave to set. Pipe some cherry jam in the bottom of the slit. Pipe the cream neatly on top and pipe two stripes of cherry jam at either side of the cream. Pipe some cherry jam in the bottom of the slit. Pipe the cream neatly on top and pipe two stripes of cherry jam at either side of the cream. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Sour cherry and almond iced buns recipe",
"content": "For the dough, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, milk and 150ml/5fl oz water. Mix until a dough forms then knead in the mixer for 5 minutes. Cover the bowl with cling film and leave to prove in a warm place for 1 hour, or until doubled in size. Once the dough has proved, divide it into 2 equal parts. Flatten each piece of dough out and add the cardamom to one and the nutmeg to the other. Knead to distribute the spices and knock out the air. Divide each piece of dough into 8 equal parts. Roll the cardamom dough into balls and the nutmeg dough into fingers. Place on baking trays, cover and leave to prove for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 5. Bake the bread for 10 minutes. For the almond custard, warm the milk and sugar in a saucepan. In a bowl, whisk together the egg yolks and cornflour. Slowly add the hot milk to the egg mixture stirring all the time. Return to the pan and heat, stirring all the time, until thickened. Remove from the heat and add the salt and almond extract. Cover the surface with cling film and leave to cool completely. Whip the cream until soft peaks form, then fold into the cooled custard. For the sour cherry jam, drain the cherries and blend them to a paste in a blender. Transfer to a saucepan and add the sugar and lemon juice. Boil the mixture until it reaches 105C on a sugar thermometer. Remove from the heat and stir in the cherry flavourings. Pass through a sieve and leave to cool completely. When cool transfer to a piping bag fitted with a small plain nozzle.For the royal icing, beat the egg white and lemon juice using a wooden spoon until frothy, then add 3 tbsp icing sugar and beat again. Keep beating and adding a few tablespoons of icing sugar until all the icing sugar is incorporated and you have a smooth paste (if the icing is too thick add a little water to slacken). Transfer to a piping bag fitted with a plain nozzle.For the Chantilly cream, add the cream and icing sugar to a large bowl. Whip until soft peaks form when the whisk is removed. Transfer to a piping bag fitted with a large star nozzle and leave in the fridge. To assemble the cardamom and almond buns, cut the buns in half horizontally and fill them with the almond custard. Pipe icing on top of the bun, top with toasted almonds, a sprinkling of cardamom powder and a dusting of icing sugar. To assemble the nutmeg and sour cherry fingers, make a deep slit lengthways in the top of the bread fingers. Pipe icing on both sides of the slits and leave to set.Pipe some cherry jam in the bottom of the slit. Pipe the cream neatly on top and pipe two stripes of cherry jam at either side of the cream. For the dough, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, milk and 150ml/5fl oz water. Mix until a dough forms then knead in the mixer for 5 minutes. Cover the bowl with cling film and leave to prove in a warm place for 1 hour, or until doubled in size. For the dough, put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, milk and 150ml/5fl oz water. Mix until a dough forms then knead in the mixer for 5 minutes. Cover the bowl with cling film and leave to prove in a warm place for 1 hour, or until doubled in size. Once the dough has proved, divide it into 2 equal parts. Flatten each piece of dough out and add the cardamom to one and the nutmeg to the other. Knead to distribute the spices and knock out the air. Once the dough has proved, divide it into 2 equal parts. Flatten each piece of dough out and add the cardamom to one and the nutmeg to the other. Knead to distribute the spices and knock out the air. Divide each piece of dough into 8 equal parts. Roll the cardamom dough into balls and the nutmeg dough into fingers. Place on baking trays, cover and leave to prove for 30 minutes. Divide each piece of dough into 8 equal parts. Roll the cardamom dough into balls and the nutmeg dough into fingers. Place on baking trays, cover and leave to prove for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 5. Bake the bread for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 5. Bake the bread for 10 minutes. For the almond custard, warm the milk and sugar in a saucepan. In a bowl, whisk together the egg yolks and cornflour. Slowly add the hot milk to the egg mixture stirring all the time. Return to the pan and heat, stirring all the time, until thickened. Remove from the heat and add the salt and almond extract. Cover the surface with cling film and leave to cool completely. For the almond custard, warm the milk and sugar in a saucepan. In a bowl, whisk together the egg yolks and cornflour. Slowly add the hot milk to the egg mixture stirring all the time. Return to the pan and heat, stirring all the time, until thickened. Remove from the heat and add the salt and almond extract. Cover the surface with cling film and leave to cool completely. Whip the cream until soft peaks form, then fold into the cooled custard. Whip the cream until soft peaks form, then fold into the cooled custard. For the sour cherry jam, drain the cherries and blend them to a paste in a blender. Transfer to a saucepan and add the sugar and lemon juice. Boil the mixture until it reaches 105C on a sugar thermometer. Remove from the heat and stir in the cherry flavourings. Pass through a sieve and leave to cool completely. When cool transfer to a piping bag fitted with a small plain nozzle. For the sour cherry jam, drain the cherries and blend them to a paste in a blender. Transfer to a saucepan and add the sugar and lemon juice. Boil the mixture until it reaches 105C on a sugar thermometer. Remove from the heat and stir in the cherry flavourings. Pass through a sieve and leave to cool completely. When cool transfer to a piping bag fitted with a small plain nozzle. For the royal icing, beat the egg white and lemon juice using a wooden spoon until frothy, then add 3 tbsp icing sugar and beat again. Keep beating and adding a few tablespoons of icing sugar until all the icing sugar is incorporated and you have a smooth paste (if the icing is too thick add a little water to slacken). Transfer to a piping bag fitted with a plain nozzle. For the royal icing, beat the egg white and lemon juice using a wooden spoon until frothy, then add 3 tbsp icing sugar and beat again. Keep beating and adding a few tablespoons of icing sugar until all the icing sugar is incorporated and you have a smooth paste (if the icing is too thick add a little water to slacken). Transfer to a piping bag fitted with a plain nozzle. For the Chantilly cream, add the cream and icing sugar to a large bowl. Whip until soft peaks form when the whisk is removed. Transfer to a piping bag fitted with a large star nozzle and leave in the fridge. For the Chantilly cream, add the cream and icing sugar to a large bowl. Whip until soft peaks form when the whisk is removed. Transfer to a piping bag fitted with a large star nozzle and leave in the fridge. To assemble the cardamom and almond buns, cut the buns in half horizontally and fill them with the almond custard. Pipe icing on top of the bun, top with toasted almonds, a sprinkling of cardamom powder and a dusting of icing sugar. To assemble the cardamom and almond buns, cut the buns in half horizontally and fill them with the almond custard. Pipe icing on top of the bun, top with toasted almonds, a sprinkling of cardamom powder and a dusting of icing sugar. To assemble the nutmeg and sour cherry fingers, make a deep slit lengthways in the top of the bread fingers. Pipe icing on both sides of the slits and leave to set. To assemble the nutmeg and sour cherry fingers, make a deep slit lengthways in the top of the bread fingers. Pipe icing on both sides of the slits and leave to set. Pipe some cherry jam in the bottom of the slit. Pipe the cream neatly on top and pipe two stripes of cherry jam at either side of the cream. Pipe some cherry jam in the bottom of the slit. Pipe the cream neatly on top and pipe two stripes of cherry jam at either side of the cream."
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} | 9c67877190cc20ad0ccd84714c4f14096c094a2ac661a7ec6b2244b628af644d | Caramel sticky toffee cake recipe
Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin.For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests.For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture.Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean.Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely. For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency.Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes.To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper.Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again.Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden.Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you’re going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish. Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin. For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests. For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests. For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture. For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture. Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely. Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely. For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency. For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency. Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes. Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes. To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper. To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper. Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again. Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again. Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden. Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden. Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you’re going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish. Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you’re going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish. | {
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"title": "Caramel sticky toffee cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin.For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests.For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture.Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean.Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely. For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency.Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes.To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper.Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again.Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden.Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you’re going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish. Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin. For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests. For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests. For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture. For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture. Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean. Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely. Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely. For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency. For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency. Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes. Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes. To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper. To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper. Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again. Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again. Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden. Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden. Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you’re going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish. Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you’re going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish."
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} | ce2f239240bc03b0a828a05da60610e095c4d1e15eeaf6f942e45205237033a9 | Grilled pork chops with almond croquettes recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_pork_chop_with_91412_16x9.jpg Pork chops cooked with apple wedges and flaked almond croquettes make for a stunning weekend supper. 2 pork loin chops, about 2cm/¾in thick1 apple, cored and cut into wedgessalt 2 pork loin chops, about 2cm/¾in thick 1 apple, cored and cut into wedges salt 1 free-range egg yolk1 tsp English mustard2 tsp clear honey2 tbsp cider vinegar150ml/5fl oz vegetable or sunflower oil1 banana shallot, finely chopped1 garlic clove, finely chopped1 tbsp finely chopped flatleaf parsley1 tbsp finely chopped mint1 tbsp finely chopped basil1 tbsp finely chopped thymesalt and freshly ground black pepper 1 free-range egg yolk 1 tsp English mustard 2 tsp clear honey 2 tbsp cider vinegar 150ml/5fl oz vegetable or sunflower oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped mint 1 tbsp finely chopped basil 1 tbsp finely chopped thyme salt and freshly ground black pepper 500g/1lb 2oz mashed potatoes1 tbsp finely chopped flatleaf parsley50g/1¾oz plain flour1 free-range egg, beaten75g/3oz flaked almonds 500g/1lb 2oz mashed potatoes 1 tbsp finely chopped flatleaf parsley 50g/1¾oz plain flour 1 free-range egg, beaten 75g/3oz flaked almonds 1 head Little Gem lettuce, roughly chopped2 handfuls lamb’s lettuce 1 head Little Gem lettuce, roughly chopped 2 handfuls lamb’s lettuce Method Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside.Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well.Serve the pork chops with the croquettes, apple wedges and salad. Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside. Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.) Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.) To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well. Serve the pork chops with the croquettes, apple wedges and salad. Serve the pork chops with the croquettes, apple wedges and salad. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_pork_chop_with_91412_16x9.jpg Pork chops cooked with apple wedges and flaked almond croquettes make for a stunning weekend supper. 2 pork loin chops, about 2cm/¾in thick1 apple, cored and cut into wedgessalt 2 pork loin chops, about 2cm/¾in thick 1 apple, cored and cut into wedges salt 1 free-range egg yolk1 tsp English mustard2 tsp clear honey2 tbsp cider vinegar150ml/5fl oz vegetable or sunflower oil1 banana shallot, finely chopped1 garlic clove, finely chopped1 tbsp finely chopped flatleaf parsley1 tbsp finely chopped mint1 tbsp finely chopped basil1 tbsp finely chopped thymesalt and freshly ground black pepper 1 free-range egg yolk 1 tsp English mustard 2 tsp clear honey 2 tbsp cider vinegar 150ml/5fl oz vegetable or sunflower oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped 1 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped mint 1 tbsp finely chopped basil 1 tbsp finely chopped thyme salt and freshly ground black pepper 500g/1lb 2oz mashed potatoes1 tbsp finely chopped flatleaf parsley50g/1¾oz plain flour1 free-range egg, beaten75g/3oz flaked almonds 500g/1lb 2oz mashed potatoes 1 tbsp finely chopped flatleaf parsley 50g/1¾oz plain flour 1 free-range egg, beaten 75g/3oz flaked almonds 1 head Little Gem lettuce, roughly chopped2 handfuls lamb’s lettuce 1 head Little Gem lettuce, roughly chopped 2 handfuls lamb’s lettuce Method Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside.Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well.Serve the pork chops with the croquettes, apple wedges and salad. Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Preheat the grill to high. Place the pork chops and apple wedges in an ovenproof frying pan. Season the pork fat with salt and place under the grill for and grill for 5 minutes on each side, or until the pork cooked through. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside. Meanwhile, make the dressing. Put the egg yolk, mustard and honey into a bowl. Add the cider vinegar and whisk, gradually adding the vegetable oil, whisking constantly, until thick and creamy. Add the shallot, garlic, parsley, mint, basil and thyme and whisk once more. Check the seasoning and set aside. Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.) Heat the oil in a deep-fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.) To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. To make the croquettes, check the seasoning of the mashed potatoes, add the remaining flatleaf parsley and mix well. Take a small handful and roll into a small sausage shape, repeating with all the potato mixture. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Prepare a plate of flour, a bowl of eggs and a plate of flaked almonds. Roll the potato sausages in the flour, then the eggs and then the flaked almonds. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Carefully lower the croquettes into the fat fryer for 2–3 minutes, or until golden brown, crisp and heated through. Remove using a slotted spoon and drain on kitchen paper. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well. Put the salad leaves into a bowl with enough dressing to just coat the leaves and toss well. Serve the pork chops with the croquettes, apple wedges and salad. Serve the pork chops with the croquettes, apple wedges and salad."
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} | 9d42abf7dfd94fe42f7d2a96f0fefa2b0c7c5b27470f33fced268e8fc2857d39 | Salmon in white chocolate, dill and lemon sauce recipe
An average of 4.5 out of 5 stars from 11 ratings This fish supper is suitable for a dinner party or special meal, but a lot of the ingredients might already be in your storecupboard. 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed2 tbsp vegetable oil2 tsp sea salt2 tsp demerara sugarpinch black pepper 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed 2 tbsp vegetable oil 2 tsp sea salt 2 tsp demerara sugar pinch black pepper 1 tbsp light olive oil2 onions (or shallots), finely chopped400ml/14fl oz fish or vegetable stock ½ lemon, juice and zest200g/7oz full-fat crème fraîche or yoghurt250g/9oz white chocolate, broken into small pieces50ml/2fl oz anise-flavoured spirit, white wine or vermouth 20g/¾oz fresh dill, chopped10g fresh flatleaf parsley, choppedpinch white pepper1 tsp sea salt 1 tbsp light olive oil 2 onions (or shallots), finely chopped 400ml/14fl oz fish or vegetable stock ½ lemon, juice and zest 200g/7oz full-fat crème fraîche or yoghurt 250g/9oz white chocolate, broken into small pieces 50ml/2fl oz anise-flavoured spirit, white wine or vermouth 20g/¾oz fresh dill, chopped 10g fresh flatleaf parsley, chopped pinch white pepper 1 tsp sea salt 4 tbsp light olive oil4 salmon steaks or filletssalt and and freshly ground black pepperrocket, lambs lettuce or cooked green vegetables, to serve 4 tbsp light olive oil 4 salmon steaks or fillets salt and and freshly ground black pepper rocket, lambs lettuce or cooked green vegetables, to serve Method To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5.Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish.To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed.To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through.Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5. To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5. Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish. Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish. To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed. To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed. To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through. To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through. Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. Recipe tips The white chocolate sauce works well with any fish, green vegetables, tofu or chicken. | {
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"title": "Salmon in white chocolate, dill and lemon sauce recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings This fish supper is suitable for a dinner party or special meal, but a lot of the ingredients might already be in your storecupboard. 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed2 tbsp vegetable oil2 tsp sea salt2 tsp demerara sugarpinch black pepper 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed 2 tbsp vegetable oil 2 tsp sea salt 2 tsp demerara sugar pinch black pepper 1 tbsp light olive oil2 onions (or shallots), finely chopped400ml/14fl oz fish or vegetable stock ½ lemon, juice and zest200g/7oz full-fat crème fraîche or yoghurt250g/9oz white chocolate, broken into small pieces50ml/2fl oz anise-flavoured spirit, white wine or vermouth 20g/¾oz fresh dill, chopped10g fresh flatleaf parsley, choppedpinch white pepper1 tsp sea salt 1 tbsp light olive oil 2 onions (or shallots), finely chopped 400ml/14fl oz fish or vegetable stock ½ lemon, juice and zest 200g/7oz full-fat crème fraîche or yoghurt 250g/9oz white chocolate, broken into small pieces 50ml/2fl oz anise-flavoured spirit, white wine or vermouth 20g/¾oz fresh dill, chopped 10g fresh flatleaf parsley, chopped pinch white pepper 1 tsp sea salt 4 tbsp light olive oil4 salmon steaks or filletssalt and and freshly ground black pepperrocket, lambs lettuce or cooked green vegetables, to serve 4 tbsp light olive oil 4 salmon steaks or fillets salt and and freshly ground black pepper rocket, lambs lettuce or cooked green vegetables, to serve Method To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5.Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish.To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed.To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through.Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5. To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5. Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish. Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish. To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed. To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed. To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through. To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through. Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. Recipe tips The white chocolate sauce works well with any fish, green vegetables, tofu or chicken."
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} | 71c31a48fe4977074953be935d44a8609a8f8092316d8c0b618557e1d2d21955 | Pork chop with roasted cauliflower recipe
Pork chop with roasted cauliflower and ’nduja white beans An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chop_with_roasted_67336_16x9.jpg Matt Tebbutt serves simply cooked pork chops with crispy sage leaves, paprika-roast cauliflower and spicy, meaty white beans. 1 small cauliflower, broken into florets1 tbsp smoked paprika 1 tsp garlic granules1 ripe beef tomato, grated 2 tbsp olive oil salt and freshly ground black pepper 1 small cauliflower, broken into florets 1 tbsp smoked paprika 1 tsp garlic granules 1 ripe beef tomato, grated 2 tbsp olive oil salt and freshly ground black pepper 2 thick-cut free-range pork chops, with good fat covering 2 tbsp olive oil 12 sage leaves 50g/1¾oz unsalted butter 2 thick-cut free-range pork chops, with good fat covering 2 tbsp olive oil 12 sage leaves 50g/1¾oz unsalted butter 1 shallot, finely chopped2 celery sticks, finely chopped2 garlic cloves, crushedolive oil1 tbsp ’nduja paste2 tbsp sherry vinegar 150g/5½oz good-quality cooked white beans 150ml/¼ pt chicken stock1 tbsp chopped fresh parsley salt and freshly ground black pepper 1 shallot, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed olive oil 1 tbsp ’nduja paste 2 tbsp sherry vinegar 150g/5½oz good-quality cooked white beans 150ml/¼ pt chicken stock 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side. | {
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"content": "Pork chop with roasted cauliflower and ’nduja white beans An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chop_with_roasted_67336_16x9.jpg Matt Tebbutt serves simply cooked pork chops with crispy sage leaves, paprika-roast cauliflower and spicy, meaty white beans. 1 small cauliflower, broken into florets1 tbsp smoked paprika 1 tsp garlic granules1 ripe beef tomato, grated 2 tbsp olive oil salt and freshly ground black pepper 1 small cauliflower, broken into florets 1 tbsp smoked paprika 1 tsp garlic granules 1 ripe beef tomato, grated 2 tbsp olive oil salt and freshly ground black pepper 2 thick-cut free-range pork chops, with good fat covering 2 tbsp olive oil 12 sage leaves 50g/1¾oz unsalted butter 2 thick-cut free-range pork chops, with good fat covering 2 tbsp olive oil 12 sage leaves 50g/1¾oz unsalted butter 1 shallot, finely chopped2 celery sticks, finely chopped2 garlic cloves, crushedolive oil1 tbsp ’nduja paste2 tbsp sherry vinegar 150g/5½oz good-quality cooked white beans 150ml/¼ pt chicken stock1 tbsp chopped fresh parsley salt and freshly ground black pepper 1 shallot, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed olive oil 1 tbsp ’nduja paste 2 tbsp sherry vinegar 150g/5½oz good-quality cooked white beans 150ml/¼ pt chicken stock 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side."
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} | e8864bc4dfa61acd185868f9e9a051a82027cdd4b625f37f25d9995dddf882d4 | White wine spritzers recipe
An average of 0.0 out of 5 stars from 0 ratings My drink of choice in summer since the mid-90s and now making a comeback! Just add ice and soda to white wine along with some lemon/mint/rosemary/whatever you have to hand…a 'recipe' so easy and delicious you can memorize. 2 parts white wine1 part soda waterhandful icelemon peel or mint, to garnish (optional) 2 parts white wine 1 part soda water handful ice lemon peel or mint, to garnish (optional) Method Put the ice in the glass, pour in chilled wine and top up with soda water. Garnish if feeling like it – twist of lemon peel, sprig of mint Put the ice in the glass, pour in chilled wine and top up with soda water. Garnish if feeling like it – twist of lemon peel, sprig of mint Put the ice in the glass, pour in chilled wine and top up with soda water. Garnish if feeling like it – twist of lemon peel, sprig of mint Recipe tips Proportions are up to you but I do mostly wine (two parts) to soda (one part) and plenty of ice. Use an inexpensive, neutral white wine, preferably dry if that’s what you like, such as pinot grigio, soave, chenin blanc and chardonnay. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings My drink of choice in summer since the mid-90s and now making a comeback! Just add ice and soda to white wine along with some lemon/mint/rosemary/whatever you have to hand…a 'recipe' so easy and delicious you can memorize. 2 parts white wine1 part soda waterhandful icelemon peel or mint, to garnish (optional) 2 parts white wine 1 part soda water handful ice lemon peel or mint, to garnish (optional) Method Put the ice in the glass, pour in chilled wine and top up with soda water. Garnish if feeling like it – twist of lemon peel, sprig of mint Put the ice in the glass, pour in chilled wine and top up with soda water. Garnish if feeling like it – twist of lemon peel, sprig of mint Put the ice in the glass, pour in chilled wine and top up with soda water. Garnish if feeling like it – twist of lemon peel, sprig of mint Recipe tips Proportions are up to you but I do mostly wine (two parts) to soda (one part) and plenty of ice. Use an inexpensive, neutral white wine, preferably dry if that’s what you like, such as pinot grigio, soave, chenin blanc and chardonnay."
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} | 5589fecc4cdd08ce96650a2fff8eb3f67932606bc174e1eda8c5a8b0b7c89687 | Frozé recipe
An average of 5.0 out of 5 stars from 1 rating You can make this with rosé or white wine, whatever you prefer, but either way the wine needs to be frozen beforehand. All you need to do is to make a really simple, quick raspberry syrup. But I promise the rest takes minutes to put together (and drink, it’s so delicious). 750ml bottle rosé or white wine60g/2¼oz sugarhandful of fresh raspberries, plus extra to serve1 lime, juice onlyhandful of crushed icefresh mint, to serve 750ml bottle rosé or white wine 60g/2¼oz sugar handful of fresh raspberries, plus extra to serve 1 lime, juice only handful of crushed ice fresh mint, to serve Method The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately. The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating You can make this with rosé or white wine, whatever you prefer, but either way the wine needs to be frozen beforehand. All you need to do is to make a really simple, quick raspberry syrup. But I promise the rest takes minutes to put together (and drink, it’s so delicious). 750ml bottle rosé or white wine60g/2¼oz sugarhandful of fresh raspberries, plus extra to serve1 lime, juice onlyhandful of crushed icefresh mint, to serve 750ml bottle rosé or white wine 60g/2¼oz sugar handful of fresh raspberries, plus extra to serve 1 lime, juice only handful of crushed ice fresh mint, to serve Method The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately. The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. The night (or early morning) before you want to drink this, pour the contents of the wine bottle into a deep baking dish and carefully put it in the freezer. It won’t go completely solid thanks to the alcohol but it will go slushy. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. To make the raspberry syrup (which can be made ahead too), put the sugar and 60ml/4 tablespoons water into a saucepan. Heat gently until the sugar has dissolved. Scrunch the raspberries in your hands before dropping them into the pan. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. Turn off the heat and leave the raspberries to steep whilst the syrup cools, before straining into a jug. Store in the fridge if making ahead. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately. When you’re ready to serve, scoop the frozen wine into a blender and add the raspberry syrup. Squeeze in the lime juice and top up with the crushed ice. Whizz it all up and pour straight into coupes or flutes. Garnish with a sprig of fresh mint and/or a raspberry and serve immediately."
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} | b49242674978667890ade2c7f0eb6bac3eecc51e86852c1b28c37879f962312c | White wine cup recipe
An average of 0.0 out of 5 stars from 0 ratings A sort of white wine sangria, but using triple sec instead of Spanish brandy. Use strawberries in place of raspberries if you prefer but I like the way raspberries hold their own in a drink like this. 750ml bottles dry white wine175ml/6fl oz triple sec 15ml/1 tbsp sugar syrup (optional)½ orange, sliced5–6 fresh raspberries2 strips cucumber peel250ml/9fl oz soda waterice, to servehandful edible flowers, to decorate 750ml bottles dry white wine 175ml/6fl oz triple sec 15ml/1 tbsp sugar syrup (optional) ½ orange, sliced 5–6 fresh raspberries 2 strips cucumber peel 250ml/9fl oz soda water ice, to serve handful edible flowers, to decorate Method Add the white wine, triple sec, sugar syrup if using, orange slices, raspberries and cucumber peel to a big serving jug or punch bowl. Mix well and chill for at least 1 hour. When ready to serve, add plenty of ice, top up with the soda water and garnish with the flowers. Serve in small tumblers or wine glasses. Add the white wine, triple sec, sugar syrup if using, orange slices, raspberries and cucumber peel to a big serving jug or punch bowl. Mix well and chill for at least 1 hour. Add the white wine, triple sec, sugar syrup if using, orange slices, raspberries and cucumber peel to a big serving jug or punch bowl. Mix well and chill for at least 1 hour. When ready to serve, add plenty of ice, top up with the soda water and garnish with the flowers. Serve in small tumblers or wine glasses. When ready to serve, add plenty of ice, top up with the soda water and garnish with the flowers. Serve in small tumblers or wine glasses. | {
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"title": "White wine cup recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A sort of white wine sangria, but using triple sec instead of Spanish brandy. Use strawberries in place of raspberries if you prefer but I like the way raspberries hold their own in a drink like this. 750ml bottles dry white wine175ml/6fl oz triple sec 15ml/1 tbsp sugar syrup (optional)½ orange, sliced5–6 fresh raspberries2 strips cucumber peel250ml/9fl oz soda waterice, to servehandful edible flowers, to decorate 750ml bottles dry white wine 175ml/6fl oz triple sec 15ml/1 tbsp sugar syrup (optional) ½ orange, sliced 5–6 fresh raspberries 2 strips cucumber peel 250ml/9fl oz soda water ice, to serve handful edible flowers, to decorate Method Add the white wine, triple sec, sugar syrup if using, orange slices, raspberries and cucumber peel to a big serving jug or punch bowl. Mix well and chill for at least 1 hour. When ready to serve, add plenty of ice, top up with the soda water and garnish with the flowers. Serve in small tumblers or wine glasses. Add the white wine, triple sec, sugar syrup if using, orange slices, raspberries and cucumber peel to a big serving jug or punch bowl. Mix well and chill for at least 1 hour. Add the white wine, triple sec, sugar syrup if using, orange slices, raspberries and cucumber peel to a big serving jug or punch bowl. Mix well and chill for at least 1 hour. When ready to serve, add plenty of ice, top up with the soda water and garnish with the flowers. Serve in small tumblers or wine glasses. When ready to serve, add plenty of ice, top up with the soda water and garnish with the flowers. Serve in small tumblers or wine glasses."
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} | b3af32f3cd039d094f9ef213d172deadccbe7668857ebb1b739c58b01762bbb0 | Marinated ginger trout with couscous recipe
An average of 4.7 out of 5 stars from 3 ratings Both rainbow and sea trout work well in this recipe so use whichever suits you best. 2.5cm/1in piece fresh root ginger, peeled and finely grated2 tbsp white wine vinegar1 lemon, finely grated zest only2 rainbow or sea trout fillets (about 125g/4½oz each)1 tbsp olive oilfresh coriander leaves, to garnish1 finely sliced spring onion, to garnish 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tbsp white wine vinegar 1 lemon, finely grated zest only 2 rainbow or sea trout fillets (about 125g/4½oz each) 1 tbsp olive oil fresh coriander leaves, to garnish 1 finely sliced spring onion, to garnish 1 tbsp olive oil½ brown onion, finely sliced1 tsp golden syrup1 red chilli, seeds removed and finely chopped 1 tbsp olive oil ½ brown onion, finely sliced 1 tsp golden syrup 1 red chilli, seeds removed and finely chopped 85g/3oz couscous1 red pepper, seeds removed and finely diced1 lemon, juice only1 lime, juice onlysalt and freshly ground black pepper 85g/3oz couscous 1 red pepper, seeds removed and finely diced 1 lemon, juice only 1 lime, juice only salt and freshly ground black pepper Method For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour.To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve.Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm.To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer. Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately. For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour. For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour. To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve. To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve. Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm. Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm. To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer. To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer. Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately. Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately. | {
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"title": "Marinated ginger trout with couscous recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Both rainbow and sea trout work well in this recipe so use whichever suits you best. 2.5cm/1in piece fresh root ginger, peeled and finely grated2 tbsp white wine vinegar1 lemon, finely grated zest only2 rainbow or sea trout fillets (about 125g/4½oz each)1 tbsp olive oilfresh coriander leaves, to garnish1 finely sliced spring onion, to garnish 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tbsp white wine vinegar 1 lemon, finely grated zest only 2 rainbow or sea trout fillets (about 125g/4½oz each) 1 tbsp olive oil fresh coriander leaves, to garnish 1 finely sliced spring onion, to garnish 1 tbsp olive oil½ brown onion, finely sliced1 tsp golden syrup1 red chilli, seeds removed and finely chopped 1 tbsp olive oil ½ brown onion, finely sliced 1 tsp golden syrup 1 red chilli, seeds removed and finely chopped 85g/3oz couscous1 red pepper, seeds removed and finely diced1 lemon, juice only1 lime, juice onlysalt and freshly ground black pepper 85g/3oz couscous 1 red pepper, seeds removed and finely diced 1 lemon, juice only 1 lime, juice only salt and freshly ground black pepper Method For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour.To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve.Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm.To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer. Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately. For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour. For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour. To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve. To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve. Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm. Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm. To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer. To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer. Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately. Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately."
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} | bdf0af03bc681ff9226ab168281b74b96ba03c2b3d6cda7c5a43a976e8f99f02 | Toasted flour choux with dates and tahini cream recipe
An average of 5.0 out of 5 stars from 4 ratings A real showstopper dessert, tasty choux pastry pieces are stuffed with a rich date filling and topped with candied orange. 125g/4½oz plain flour115g/4oz unsalted butter20g/1¾oz caster sugar 1g salt4–5 large free-range eggs 125g/4½oz plain flour 115g/4oz unsalted butter 20g/1¾oz caster sugar 1g salt 4–5 large free-range eggs 30g/1oz unsalted butter, at room temperature30g/1oz brown sugar 30g/1oz plain floursprinkle rose powder (optional) 30g/1oz unsalted butter, at room temperature 30g/1oz brown sugar 30g/1oz plain flour sprinkle rose powder (optional) 100g/3½oz unsalted butter (or any nut butter)200g/7oz pitted dates (pitted weight)150ml/5½fl oz hot water 100g/3½oz unsalted butter (or any nut butter) 200g/7oz pitted dates (pitted weight) 150ml/5½fl oz hot water 50g/1¾oz tahini30g/1oz caster sugar100g/3½oz plain yoghurt200ml/7fl oz whipping cream sprinkle cinnamon 50g/1¾oz tahini 30g/1oz caster sugar 100g/3½oz plain yoghurt 200ml/7fl oz whipping cream sprinkle cinnamon 100g/3½oz caster sugarthinly sliced peel of 1 orange 100g/3½oz caster sugar thinly sliced peel of 1 orange Method To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour.To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed.To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed.To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange. To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour. To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed. To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed. To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed. To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange. To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange. | {
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"title": "Toasted flour choux with dates and tahini cream recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings A real showstopper dessert, tasty choux pastry pieces are stuffed with a rich date filling and topped with candied orange. 125g/4½oz plain flour115g/4oz unsalted butter20g/1¾oz caster sugar 1g salt4–5 large free-range eggs 125g/4½oz plain flour 115g/4oz unsalted butter 20g/1¾oz caster sugar 1g salt 4–5 large free-range eggs 30g/1oz unsalted butter, at room temperature30g/1oz brown sugar 30g/1oz plain floursprinkle rose powder (optional) 30g/1oz unsalted butter, at room temperature 30g/1oz brown sugar 30g/1oz plain flour sprinkle rose powder (optional) 100g/3½oz unsalted butter (or any nut butter)200g/7oz pitted dates (pitted weight)150ml/5½fl oz hot water 100g/3½oz unsalted butter (or any nut butter) 200g/7oz pitted dates (pitted weight) 150ml/5½fl oz hot water 50g/1¾oz tahini30g/1oz caster sugar100g/3½oz plain yoghurt200ml/7fl oz whipping cream sprinkle cinnamon 50g/1¾oz tahini 30g/1oz caster sugar 100g/3½oz plain yoghurt 200ml/7fl oz whipping cream sprinkle cinnamon 100g/3½oz caster sugarthinly sliced peel of 1 orange 100g/3½oz caster sugar thinly sliced peel of 1 orange Method To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour.To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed.To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed.To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange. To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. To make the choux, toast the flour in a small saucepan, constantly mixing until golden in colour. Leave to cool. Place 240ml/8½fl oz water, butter, sugar and salt in a saucepan. Stir over a medium heat until everything has dissolved and the mixture is steaming. Take off the heat, sieve in the toasted flour and mix well. Place the saucepan over a medium heat again and keep mixing with a spatula for about 5 minutes or until it forms a ball. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. In a stand mixer using a paddle attachment, mix the dough on low for 2–3 minutes until it cools down. Add the eggs one at a time until fully combined. The dough is ready when it becomes glossy and forms a V-shape when the paddle is lifted. Transfer the dough to a piping bag and leave to chill in the fridge for 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour. To make the craquelin, cream the butter and sugar together in a large bowl. Add the flour and mix well with a spatula, along with the rose powder if using. Place the craquelin mixture between two sheets of baking paper and roll out to a thickness of about 2mm. Freeze the sheet for at least 1 hour. To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed. To make the date filling, heat the butter in a saucepan over a medium heat until it smells nutty and is browned. Put the dates, water and browned butter in a blender or a food processor. Blend until the filling is smooth and resembles caramel. Transfer to a piping bag and chill in the fridge until needed. To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. To make the cream, whisk the tahini, sugar, yoghurt and cinnamon in a mixer until smooth. Add the cream and whisk on high until whipped. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. Preheat the oven to 180C/160C Fan/Gas 4. Pipe the choux onto a non-stick baking mat or baking paper to your desired size (for bite-sized choux, pipe 5cm/2in pieces). Cut out pieces of the craquelin with a cookie cutter that are the same size as the choux pieces. Place the craquelin on top of the choux. Bake for 30–35 minutes (do not open the oven or it could fail to rise). Remove from the oven and leave to cool on a rack. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed. To make the candied orange, place the sugar and orange peel together with 100ml/3½fl oz water in a small saucepan. Bring to the boil, then remove from the heat and allow to cool until needed. To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange. To assemble, cut the tops off the choux pieces. Fill the bottom halves with the date filling and top with the tahini cream. Replace the tops of the choux pieces and garnish with the candied orange."
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} | 1e1e9195c18b01f34dfa81b2753d949992ff13352df1be5a9b49cb6d376a3783 | Chilli spinach soup recipe
An average of 4.5 out of 5 stars from 2 ratings 2 tbsp olive oil½ onion, peeled, chopped1 garlic clove, peeled, finely chopped½ red chilli, chopped500ml/18fl oz chicken stock (vegetarians can substitute vegetarian stock)2 handfuls spinach leaves, washedsalt and freshly ground black pepper2 tbsp double cream, to serve 2 tbsp olive oil ½ onion, peeled, chopped 1 garlic clove, peeled, finely chopped ½ red chilli, chopped 500ml/18fl oz chicken stock (vegetarians can substitute vegetarian stock) 2 handfuls spinach leaves, washed salt and freshly ground black pepper 2 tbsp double cream, to serve Method Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.To serve, pour the soup into a bowl and drizzle with the cream. Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. To serve, pour the soup into a bowl and drizzle with the cream. To serve, pour the soup into a bowl and drizzle with the cream. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chilli spinach soup recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 2 tbsp olive oil½ onion, peeled, chopped1 garlic clove, peeled, finely chopped½ red chilli, chopped500ml/18fl oz chicken stock (vegetarians can substitute vegetarian stock)2 handfuls spinach leaves, washedsalt and freshly ground black pepper2 tbsp double cream, to serve 2 tbsp olive oil ½ onion, peeled, chopped 1 garlic clove, peeled, finely chopped ½ red chilli, chopped 500ml/18fl oz chicken stock (vegetarians can substitute vegetarian stock) 2 handfuls spinach leaves, washed salt and freshly ground black pepper 2 tbsp double cream, to serve Method Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.To serve, pour the soup into a bowl and drizzle with the cream. Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Heat the oil in a saucepan over a medium heat and gently fry the onion, garlic and chilli for 2-3 minutes until softened. Add the stock and bring to the boil, then reduce the heat until the mixture is simmering. Add the spinach, stir well and simmer for 2-3 minutes. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Transfer the soup to a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. To serve, pour the soup into a bowl and drizzle with the cream. To serve, pour the soup into a bowl and drizzle with the cream."
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} | 5a2e670a146a74114ad70808deeb13a105412f62ea5ce3a77124a4963ae207bc | Fried cornbread with seafood and Sichuan oil recipe
An average of 0.0 out of 5 stars from 0 ratings This makes an impressive lunch for family or friends as cornbread is fried in butter and then topped with a variety of seafood and spicy oil. 60g/2¼oz unsalted butter, melted 3 free-range eggs 400ml/14fl oz full-fat milk 225g/8oz instant polenta 125g/4½oz strong bread flour1 tbsp caster sugar 1 tbsp baking powder ½ tsp salt 200g tin sweetcorn, drained and rinsed 60g/2¼oz unsalted butter, melted 3 free-range eggs 400ml/14fl oz full-fat milk 225g/8oz instant polenta 125g/4½oz strong bread flour 1 tbsp caster sugar 1 tbsp baking powder ½ tsp salt 200g tin sweetcorn, drained and rinsed 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 3 free-range eggs, beaten 75g/2¾oz unsalted butter 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 3 free-range eggs, beaten 75g/2¾oz unsalted butter 2 tbsp vegetable oil3 garlic cloves, minced1½ tsp minced fresh root ginger3 raw king prawns, heads removed and butterflied6 spears Chinese broccoli or equivalent Chinese greens 3 small or medium squid, cleaned and cut into pieces3 king scallops or 6 queen scallops1 tbsp chopped fresh coriander1 tbsp soy sauce1 tbsp oyster sauce 1 tsp sesame oil 3 spring onions, chopped 1 tbsp sesame seeds salt and freshly ground black pepper 2 tbsp vegetable oil 3 garlic cloves, minced 1½ tsp minced fresh root ginger 3 raw king prawns, heads removed and butterflied 6 spears Chinese broccoli or equivalent Chinese greens 3 small or medium squid, cleaned and cut into pieces 3 king scallops or 6 queen scallops 1 tbsp chopped fresh coriander 1 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 3 spring onions, chopped 1 tbsp sesame seeds salt and freshly ground black pepper 150ml/5fl oz vegetable oil½ cinnamon stick 1 star anise 50g/1¾oz Sichuan peppercorns, ground1 tsp dried chilli flakes 1 garlic clove, sliced 150ml/5fl oz vegetable oil ½ cinnamon stick 1 star anise 50g/1¾oz Sichuan peppercorns, ground 1 tsp dried chilli flakes 1 garlic clove, sliced Method To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil | {
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"title": "Fried cornbread with seafood and Sichuan oil recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This makes an impressive lunch for family or friends as cornbread is fried in butter and then topped with a variety of seafood and spicy oil. 60g/2¼oz unsalted butter, melted 3 free-range eggs 400ml/14fl oz full-fat milk 225g/8oz instant polenta 125g/4½oz strong bread flour1 tbsp caster sugar 1 tbsp baking powder ½ tsp salt 200g tin sweetcorn, drained and rinsed 60g/2¼oz unsalted butter, melted 3 free-range eggs 400ml/14fl oz full-fat milk 225g/8oz instant polenta 125g/4½oz strong bread flour 1 tbsp caster sugar 1 tbsp baking powder ½ tsp salt 200g tin sweetcorn, drained and rinsed 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 3 free-range eggs, beaten 75g/2¾oz unsalted butter 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 3 free-range eggs, beaten 75g/2¾oz unsalted butter 2 tbsp vegetable oil3 garlic cloves, minced1½ tsp minced fresh root ginger3 raw king prawns, heads removed and butterflied6 spears Chinese broccoli or equivalent Chinese greens 3 small or medium squid, cleaned and cut into pieces3 king scallops or 6 queen scallops1 tbsp chopped fresh coriander1 tbsp soy sauce1 tbsp oyster sauce 1 tsp sesame oil 3 spring onions, chopped 1 tbsp sesame seeds salt and freshly ground black pepper 2 tbsp vegetable oil 3 garlic cloves, minced 1½ tsp minced fresh root ginger 3 raw king prawns, heads removed and butterflied 6 spears Chinese broccoli or equivalent Chinese greens 3 small or medium squid, cleaned and cut into pieces 3 king scallops or 6 queen scallops 1 tbsp chopped fresh coriander 1 tbsp soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 3 spring onions, chopped 1 tbsp sesame seeds salt and freshly ground black pepper 150ml/5fl oz vegetable oil½ cinnamon stick 1 star anise 50g/1¾oz Sichuan peppercorns, ground1 tsp dried chilli flakes 1 garlic clove, sliced 150ml/5fl oz vegetable oil ½ cinnamon stick 1 star anise 50g/1¾oz Sichuan peppercorns, ground 1 tsp dried chilli flakes 1 garlic clove, sliced Method To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil"
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} | 2a4788500cae1ed12774eb4f8b1ddb28a8df4162a1828bc129de17c3d4839309 | Cheese scone recipe
An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheese_scone_62849_16x9.jpg Yes that’s cheese scone, not just puny cheese scones. One great big mound of cheesiness to be broken into smaller pieces after it’s cooked. Who can resist? 450g/1lb plain flour, plus extra for dusting4 tsp baking powder85g/3oz cold butter, cubed350ml/12fl oz milk, plus extra for glazing250g/9oz assorted cheeses, crumbled into small pieces, plus extra grated cheese to sprinkle on top 450g/1lb plain flour, plus extra for dusting 4 tsp baking powder 85g/3oz cold butter, cubed 350ml/12fl oz milk, plus extra for glazing 250g/9oz assorted cheeses, crumbled into small pieces, plus extra grated cheese to sprinkle on top Method Preheat the oven to 200C/400F/Gas 6.Sift the flour and baking powder into a large mixing bowl.Rub the butter into the flour using your fingertips, until the mixture resembles coarse, fresh breadcrumbs.Pour in the milk and mix with a wooden spoon to create a soft dough.Add the crumbled cheese and ensure it is evenly distributed by gently kneading the dough with your hands.Shape the dough into a rough round and place on a baking tray dusted with flour.Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze.Grate some extra cheese over the top, then score a deep cross into the dough with a sharp knife to allow it to break into individual pieces when cooked.Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp.Serve warm with your favourite chutney or pickle. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sift the flour and baking powder into a large mixing bowl. Sift the flour and baking powder into a large mixing bowl. Rub the butter into the flour using your fingertips, until the mixture resembles coarse, fresh breadcrumbs. Rub the butter into the flour using your fingertips, until the mixture resembles coarse, fresh breadcrumbs. Pour in the milk and mix with a wooden spoon to create a soft dough. Pour in the milk and mix with a wooden spoon to create a soft dough. Add the crumbled cheese and ensure it is evenly distributed by gently kneading the dough with your hands. Add the crumbled cheese and ensure it is evenly distributed by gently kneading the dough with your hands. Shape the dough into a rough round and place on a baking tray dusted with flour. Shape the dough into a rough round and place on a baking tray dusted with flour. Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze. Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze. Grate some extra cheese over the top, then score a deep cross into the dough with a sharp knife to allow it to break into individual pieces when cooked. Grate some extra cheese over the top, then score a deep cross into the dough with a sharp knife to allow it to break into individual pieces when cooked. Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp. Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp. Serve warm with your favourite chutney or pickle. Serve warm with your favourite chutney or pickle. | {
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"content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheese_scone_62849_16x9.jpg Yes that’s cheese scone, not just puny cheese scones. One great big mound of cheesiness to be broken into smaller pieces after it’s cooked. Who can resist? 450g/1lb plain flour, plus extra for dusting4 tsp baking powder85g/3oz cold butter, cubed350ml/12fl oz milk, plus extra for glazing250g/9oz assorted cheeses, crumbled into small pieces, plus extra grated cheese to sprinkle on top 450g/1lb plain flour, plus extra for dusting 4 tsp baking powder 85g/3oz cold butter, cubed 350ml/12fl oz milk, plus extra for glazing 250g/9oz assorted cheeses, crumbled into small pieces, plus extra grated cheese to sprinkle on top Method Preheat the oven to 200C/400F/Gas 6.Sift the flour and baking powder into a large mixing bowl.Rub the butter into the flour using your fingertips, until the mixture resembles coarse, fresh breadcrumbs.Pour in the milk and mix with a wooden spoon to create a soft dough.Add the crumbled cheese and ensure it is evenly distributed by gently kneading the dough with your hands.Shape the dough into a rough round and place on a baking tray dusted with flour.Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze.Grate some extra cheese over the top, then score a deep cross into the dough with a sharp knife to allow it to break into individual pieces when cooked.Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp.Serve warm with your favourite chutney or pickle. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sift the flour and baking powder into a large mixing bowl. Sift the flour and baking powder into a large mixing bowl. Rub the butter into the flour using your fingertips, until the mixture resembles coarse, fresh breadcrumbs. Rub the butter into the flour using your fingertips, until the mixture resembles coarse, fresh breadcrumbs. Pour in the milk and mix with a wooden spoon to create a soft dough. Pour in the milk and mix with a wooden spoon to create a soft dough. Add the crumbled cheese and ensure it is evenly distributed by gently kneading the dough with your hands. Add the crumbled cheese and ensure it is evenly distributed by gently kneading the dough with your hands. Shape the dough into a rough round and place on a baking tray dusted with flour. Shape the dough into a rough round and place on a baking tray dusted with flour. Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze. Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze. Grate some extra cheese over the top, then score a deep cross into the dough with a sharp knife to allow it to break into individual pieces when cooked. Grate some extra cheese over the top, then score a deep cross into the dough with a sharp knife to allow it to break into individual pieces when cooked. Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp. Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp. Serve warm with your favourite chutney or pickle. Serve warm with your favourite chutney or pickle."
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} | 72e13257d17125b2ddf472f394aeedd3aaad59ef207b96c93115dd96a6d2f337 | Savoury brioche couronne recipe
If you have a food mixer with a paddle fitting, make the dough as follows: into the bowl put the flour, salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter piece by piece as you mix well for a further five minutes, until all the butter has been incorporated into the dough. It’s important to add the butter very gradually.If you do not have a machine, make the base dough by bringing the flour, salt, yeast, milk and eggs together in a bowl. Tip the dough onto a floured surface and knead for about ten minutes, or until the dough becomes smooth and shiny. Gradually incorporate the butter piece by piece into the dough, kneading as you go. Tip the dough into an oiled 1 litre/1¾pint plastic container with a lid – it needs plenty of room to rise. Leave the dough to rise until at least doubled in (at least an hour, or overnight in the fridge). Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle that’s about 40-50cm/16-20in long. Have the long side facing you. Cover the dough with a loose layer of ham. Break off large pieces of mozzarella and distribute them all over the ham. Scatter the basil over the top.Roll up the dough from the long side furthest from you, into a long sausage shape. Cut the roll of dough in half down the length to expose the filling, leaving you with two long strips side by side.Twist the two strips together, holding both ends of the dough and twisting your hands in opposite directions, to make a long rope that’s quite tightly twisted. Form the rope into a circle and join the ends together so that the dough becomes a ring – a ‘couronne’ or crown.Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that the risen dough won’t touch the sides. Leave the crown to rise for 1-1½ hours, or until it has at least doubled in size.Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally don’t want a fan oven. Whisk an egg with a pinch of salt and brush the egg over the crown. Finally top the couronne with grated parmesan. Bake the couronne in the preheated oven for 25 minutes, or until golden-brown. Leave to cool slightly. Serve warm or cold. If you have a food mixer with a paddle fitting, make the dough as follows: into the bowl put the flour, salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter piece by piece as you mix well for a further five minutes, until all the butter has been incorporated into the dough. It’s important to add the butter very gradually. If you have a food mixer with a paddle fitting, make the dough as follows: into the bowl put the flour, salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter piece by piece as you mix well for a further five minutes, until all the butter has been incorporated into the dough. It’s important to add the butter very gradually. If you do not have a machine, make the base dough by bringing the flour, salt, yeast, milk and eggs together in a bowl. Tip the dough onto a floured surface and knead for about ten minutes, or until the dough becomes smooth and shiny. Gradually incorporate the butter piece by piece into the dough, kneading as you go. If you do not have a machine, make the base dough by bringing the flour, salt, yeast, milk and eggs together in a bowl. Tip the dough onto a floured surface and knead for about ten minutes, or until the dough becomes smooth and shiny. Gradually incorporate the butter piece by piece into the dough, kneading as you go. Tip the dough into an oiled 1 litre/1¾pint plastic container with a lid – it needs plenty of room to rise. Leave the dough to rise until at least doubled in (at least an hour, or overnight in the fridge). Tip the dough into an oiled 1 litre/1¾pint plastic container with a lid – it needs plenty of room to rise. Leave the dough to rise until at least doubled in (at least an hour, or overnight in the fridge). Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle that’s about 40-50cm/16-20in long. Have the long side facing you. Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle that’s about 40-50cm/16-20in long. Have the long side facing you. Cover the dough with a loose layer of ham. Break off large pieces of mozzarella and distribute them all over the ham. Scatter the basil over the top. Cover the dough with a loose layer of ham. Break off large pieces of mozzarella and distribute them all over the ham. Scatter the basil over the top. Roll up the dough from the long side furthest from you, into a long sausage shape. Cut the roll of dough in half down the length to expose the filling, leaving you with two long strips side by side. Roll up the dough from the long side furthest from you, into a long sausage shape. Cut the roll of dough in half down the length to expose the filling, leaving you with two long strips side by side. Twist the two strips together, holding both ends of the dough and twisting your hands in opposite directions, to make a long rope that’s quite tightly twisted. Form the rope into a circle and join the ends together so that the dough becomes a ring – a ‘couronne’ or crown. Twist the two strips together, holding both ends of the dough and twisting your hands in opposite directions, to make a long rope that’s quite tightly twisted. Form the rope into a circle and join the ends together so that the dough becomes a ring – a ‘couronne’ or crown. Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that the risen dough won’t touch the sides. Leave the crown to rise for 1-1½ hours, or until it has at least doubled in size. Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that the risen dough won’t touch the sides. Leave the crown to rise for 1-1½ hours, or until it has at least doubled in size. Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally don’t want a fan oven. Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally don’t want a fan oven. Whisk an egg with a pinch of salt and brush the egg over the crown. Finally top the couronne with grated parmesan. Whisk an egg with a pinch of salt and brush the egg over the crown. Finally top the couronne with grated parmesan. Bake the couronne in the preheated oven for 25 minutes, or until golden-brown. Leave to cool slightly. Serve warm or cold. Bake the couronne in the preheated oven for 25 minutes, or until golden-brown. Leave to cool slightly. Serve warm or cold. | {
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"content": "If you have a food mixer with a paddle fitting, make the dough as follows: into the bowl put the flour, salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter piece by piece as you mix well for a further five minutes, until all the butter has been incorporated into the dough. It’s important to add the butter very gradually.If you do not have a machine, make the base dough by bringing the flour, salt, yeast, milk and eggs together in a bowl. Tip the dough onto a floured surface and knead for about ten minutes, or until the dough becomes smooth and shiny. Gradually incorporate the butter piece by piece into the dough, kneading as you go. Tip the dough into an oiled 1 litre/1¾pint plastic container with a lid – it needs plenty of room to rise. Leave the dough to rise until at least doubled in (at least an hour, or overnight in the fridge). Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle that’s about 40-50cm/16-20in long. Have the long side facing you. Cover the dough with a loose layer of ham. Break off large pieces of mozzarella and distribute them all over the ham. Scatter the basil over the top.Roll up the dough from the long side furthest from you, into a long sausage shape. Cut the roll of dough in half down the length to expose the filling, leaving you with two long strips side by side.Twist the two strips together, holding both ends of the dough and twisting your hands in opposite directions, to make a long rope that’s quite tightly twisted. Form the rope into a circle and join the ends together so that the dough becomes a ring – a ‘couronne’ or crown.Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that the risen dough won’t touch the sides. Leave the crown to rise for 1-1½ hours, or until it has at least doubled in size.Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally don’t want a fan oven. Whisk an egg with a pinch of salt and brush the egg over the crown. Finally top the couronne with grated parmesan. Bake the couronne in the preheated oven for 25 minutes, or until golden-brown. Leave to cool slightly. Serve warm or cold. If you have a food mixer with a paddle fitting, make the dough as follows: into the bowl put the flour, salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter piece by piece as you mix well for a further five minutes, until all the butter has been incorporated into the dough. It’s important to add the butter very gradually. If you have a food mixer with a paddle fitting, make the dough as follows: into the bowl put the flour, salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter piece by piece as you mix well for a further five minutes, until all the butter has been incorporated into the dough. It’s important to add the butter very gradually. If you do not have a machine, make the base dough by bringing the flour, salt, yeast, milk and eggs together in a bowl. Tip the dough onto a floured surface and knead for about ten minutes, or until the dough becomes smooth and shiny. Gradually incorporate the butter piece by piece into the dough, kneading as you go. If you do not have a machine, make the base dough by bringing the flour, salt, yeast, milk and eggs together in a bowl. Tip the dough onto a floured surface and knead for about ten minutes, or until the dough becomes smooth and shiny. Gradually incorporate the butter piece by piece into the dough, kneading as you go. Tip the dough into an oiled 1 litre/1¾pint plastic container with a lid – it needs plenty of room to rise. Leave the dough to rise until at least doubled in (at least an hour, or overnight in the fridge). Tip the dough into an oiled 1 litre/1¾pint plastic container with a lid – it needs plenty of room to rise. Leave the dough to rise until at least doubled in (at least an hour, or overnight in the fridge). Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle that’s about 40-50cm/16-20in long. Have the long side facing you. Line a baking tray with baking parchment. Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll it out to a thickness of just under 1½cm/¾in, in a rectangle that’s about 40-50cm/16-20in long. Have the long side facing you. Cover the dough with a loose layer of ham. Break off large pieces of mozzarella and distribute them all over the ham. Scatter the basil over the top. Cover the dough with a loose layer of ham. Break off large pieces of mozzarella and distribute them all over the ham. Scatter the basil over the top. Roll up the dough from the long side furthest from you, into a long sausage shape. Cut the roll of dough in half down the length to expose the filling, leaving you with two long strips side by side. Roll up the dough from the long side furthest from you, into a long sausage shape. Cut the roll of dough in half down the length to expose the filling, leaving you with two long strips side by side. Twist the two strips together, holding both ends of the dough and twisting your hands in opposite directions, to make a long rope that’s quite tightly twisted. Form the rope into a circle and join the ends together so that the dough becomes a ring – a ‘couronne’ or crown. Twist the two strips together, holding both ends of the dough and twisting your hands in opposite directions, to make a long rope that’s quite tightly twisted. Form the rope into a circle and join the ends together so that the dough becomes a ring – a ‘couronne’ or crown. Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that the risen dough won’t touch the sides. Leave the crown to rise for 1-1½ hours, or until it has at least doubled in size. Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that the risen dough won’t touch the sides. Leave the crown to rise for 1-1½ hours, or until it has at least doubled in size. Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally don’t want a fan oven. Preheat the oven to 200C/400F/Gas 6. For this recipe you ideally don’t want a fan oven. Whisk an egg with a pinch of salt and brush the egg over the crown. Finally top the couronne with grated parmesan. Whisk an egg with a pinch of salt and brush the egg over the crown. Finally top the couronne with grated parmesan. Bake the couronne in the preheated oven for 25 minutes, or until golden-brown. Leave to cool slightly. Serve warm or cold. Bake the couronne in the preheated oven for 25 minutes, or until golden-brown. Leave to cool slightly. Serve warm or cold."
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} | 14996f8befafb19d756791e4edfe57e8c0527a13b31ef969521dca7177f194dc | Cauliflower and apple soup recipe
An average of 4.8 out of 5 stars from 8 ratings Take two classic British ingredients and whip up a light, fresh soup. 2 tbsp olive oil50g/1¾oz butter200g/7oz onion, thinly sliced700g/1lb 9oz cauliflower, very thinly sliced2 Cox’s apples, cored, peeled and diced2 vegetable stock cubes750ml/1¼ pint milk750ml/1¼ pint watersalt and freshly ground black pepper 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, thinly sliced 700g/1lb 9oz cauliflower, very thinly sliced 2 Cox’s apples, cored, peeled and diced 2 vegetable stock cubes 750ml/1¼ pint milk 750ml/1¼ pint water salt and freshly ground black pepper Method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.Add the cauliflower and continue to cook for a further 2-3 minutes.Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.Put the soup in a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper then serve. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the cauliflower and continue to cook for a further 2-3 minutes. Add the cauliflower and continue to cook for a further 2-3 minutes. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender. Put the soup in a blender and pulse until smooth. Put the soup in a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper then serve. Season to taste with salt and freshly ground black pepper then serve. | {
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"title": "Cauliflower and apple soup recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings Take two classic British ingredients and whip up a light, fresh soup. 2 tbsp olive oil50g/1¾oz butter200g/7oz onion, thinly sliced700g/1lb 9oz cauliflower, very thinly sliced2 Cox’s apples, cored, peeled and diced2 vegetable stock cubes750ml/1¼ pint milk750ml/1¼ pint watersalt and freshly ground black pepper 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, thinly sliced 700g/1lb 9oz cauliflower, very thinly sliced 2 Cox’s apples, cored, peeled and diced 2 vegetable stock cubes 750ml/1¼ pint milk 750ml/1¼ pint water salt and freshly ground black pepper Method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.Add the cauliflower and continue to cook for a further 2-3 minutes.Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.Put the soup in a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper then serve. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the cauliflower and continue to cook for a further 2-3 minutes. Add the cauliflower and continue to cook for a further 2-3 minutes. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender. Put the soup in a blender and pulse until smooth. Put the soup in a blender and pulse until smooth. Season to taste with salt and freshly ground black pepper then serve. Season to taste with salt and freshly ground black pepper then serve."
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} | d8e745a3decb9d3ad9f8b18b99ccfa51f573d818bdd28e380a1f88ef015a4ca3 | Green coconut chutney recipe
An average of 4.5 out of 5 stars from 2 ratings This beautiful fresh green chutney is fragrant and cooling with hot curries - and can be made in seconds! 250g/9oz fresh grated coconut or frozen coconut, thawed or 150g/5oz desiccated coconut1 large bunch of fresh coriander1 large bunch of fresh mint4-5 green chillies6-8 garlic cloves1 tsp (heaped) cumin seeds1 tbsp sugar1 large lime, juiced (or to taste)salt 250g/9oz fresh grated coconut or frozen coconut, thawed or 150g/5oz desiccated coconut 1 large bunch of fresh coriander 1 large bunch of fresh mint 4-5 green chillies 6-8 garlic cloves 1 tsp (heaped) cumin seeds 1 tbsp sugar 1 large lime, juiced (or to taste) salt Method Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Taste and adjust the seasoning, adding more lime juice if you like. Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Taste and adjust the seasoning, adding more lime juice if you like. Taste and adjust the seasoning, adding more lime juice if you like. | {
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"title": "Green coconut chutney recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This beautiful fresh green chutney is fragrant and cooling with hot curries - and can be made in seconds! 250g/9oz fresh grated coconut or frozen coconut, thawed or 150g/5oz desiccated coconut1 large bunch of fresh coriander1 large bunch of fresh mint4-5 green chillies6-8 garlic cloves1 tsp (heaped) cumin seeds1 tbsp sugar1 large lime, juiced (or to taste)salt 250g/9oz fresh grated coconut or frozen coconut, thawed or 150g/5oz desiccated coconut 1 large bunch of fresh coriander 1 large bunch of fresh mint 4-5 green chillies 6-8 garlic cloves 1 tsp (heaped) cumin seeds 1 tbsp sugar 1 large lime, juiced (or to taste) salt Method Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Taste and adjust the seasoning, adding more lime juice if you like. Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary. Taste and adjust the seasoning, adding more lime juice if you like. Taste and adjust the seasoning, adding more lime juice if you like."
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} | f3b8deaa22361f480123f5563ae9425684e0956e76dda0ac2a2cdbca1b70140e | Green coriander chutney recipe
An average of 4.0 out of 5 stars from 3 ratings Vivek Singh's trademark green coriander chutney can be whipped up in seconds and served with kebabs, samosas and other curries. 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit40g/1½oz mint leaves (optional)6 garlic cloves, peeled6 green bird's-eye chillies, stalks removed5 tbsp vegetable oil2 tsp salt1 tsp sugar1 lemon, juice only 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit 40g/1½oz mint leaves (optional) 6 garlic cloves, peeled 6 green bird's-eye chillies, stalks removed 5 tbsp vegetable oil 2 tsp salt 1 tsp sugar 1 lemon, juice only Method Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. When ready to serve, mix with the salt, sugar and lemon juice. | {
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"title": "Green coriander chutney recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Vivek Singh's trademark green coriander chutney can be whipped up in seconds and served with kebabs, samosas and other curries. 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit40g/1½oz mint leaves (optional)6 garlic cloves, peeled6 green bird's-eye chillies, stalks removed5 tbsp vegetable oil2 tsp salt1 tsp sugar1 lemon, juice only 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit 40g/1½oz mint leaves (optional) 6 garlic cloves, peeled 6 green bird's-eye chillies, stalks removed 5 tbsp vegetable oil 2 tsp salt 1 tsp sugar 1 lemon, juice only Method Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days). When ready to serve, mix with the salt, sugar and lemon juice. When ready to serve, mix with the salt, sugar and lemon juice."
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} | b1fe5ac4d92e9859b5dbef77a30f7a04e7367a2e488bac064bfb273a4ba6a6f5 | Braised lamb shoulder with cumin potatoes recipe
For the slow-braised, milk-fed lamb shoulder, preheat the oven to 180C/350F/Gas 4.With the tip of a sharp knife, cut small incisions in the lamb shoulders at approximately 5cm/2in intervals. Mix together the red chilli powder, ginger paste, garlic paste, vinegar, yoghurt, fried onions, royal cumin and salt, then massage them over the lamb, rubbing and pressing the spices into the knife cuts. Set aside for 15 minutes.Put the shoulders in an oiled roasting tin. Add the bay leaves, cinnamon and green cardamom, and then cover the tin with foil. Place in the oven and braise for 2½ hours, or until the meat is very tender and ready to fall of the bone. Remove from the oven and leave to cool. Remove the shoulders from the liquid and allow them to dry. Pass the liquid through a fine sieve and reserve to make the sauce.Take the meat off the bone and cut into 5cm/2in cubes. Thread them on to 8-10 metal skewers and roast on a barbecue or under a very hot grill, basting frequently with the melted butter, until crisp and well browned. Finish with a drizzle of lemon juice, any leftover melted butter and the chat masala. For the cumin potatoes, put an empty roasting tin in the oven (one big enough to take the potatoes in a single layer) and preheat the oven to 200C/400F/Gas 6. Drop the chopped potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, and simmer the potatoes uncovered, reasonably vigorously, for two minutes. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.Drain the potatoes in a colander and shake the colander back and forth a few times to bruise and fluff up the outsides. Sprinkle with the cumin and chilli flakes, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 10-15 minutes, or however long it takes to get them really golden-brown and crisp. The spices will speckle the potatoes. For the saffron sauce, bring the reserved cooking juices to the boil in a small pan and simmer until the volume of liquid has reduced and the sauce is thick enough to coat the back of a spoon. Season with salt and pepper if needed and stir in the cream, garam masala, saffron and fresh coriander. To serve, pour the sauce over the meat skewers and sprinkle over edible gold leaves for decoration. Scatter the potatoes with more salt and chopped coriander and serve straight away. For the slow-braised, milk-fed lamb shoulder, preheat the oven to 180C/350F/Gas 4. For the slow-braised, milk-fed lamb shoulder, preheat the oven to 180C/350F/Gas 4. With the tip of a sharp knife, cut small incisions in the lamb shoulders at approximately 5cm/2in intervals. With the tip of a sharp knife, cut small incisions in the lamb shoulders at approximately 5cm/2in intervals. Mix together the red chilli powder, ginger paste, garlic paste, vinegar, yoghurt, fried onions, royal cumin and salt, then massage them over the lamb, rubbing and pressing the spices into the knife cuts. Set aside for 15 minutes. Mix together the red chilli powder, ginger paste, garlic paste, vinegar, yoghurt, fried onions, royal cumin and salt, then massage them over the lamb, rubbing and pressing the spices into the knife cuts. Set aside for 15 minutes. Put the shoulders in an oiled roasting tin. Add the bay leaves, cinnamon and green cardamom, and then cover the tin with foil. Place in the oven and braise for 2½ hours, or until the meat is very tender and ready to fall of the bone. Remove from the oven and leave to cool. Remove the shoulders from the liquid and allow them to dry. Pass the liquid through a fine sieve and reserve to make the sauce. Put the shoulders in an oiled roasting tin. Add the bay leaves, cinnamon and green cardamom, and then cover the tin with foil. Place in the oven and braise for 2½ hours, or until the meat is very tender and ready to fall of the bone. Remove from the oven and leave to cool. Remove the shoulders from the liquid and allow them to dry. Pass the liquid through a fine sieve and reserve to make the sauce. Take the meat off the bone and cut into 5cm/2in cubes. Thread them on to 8-10 metal skewers and roast on a barbecue or under a very hot grill, basting frequently with the melted butter, until crisp and well browned. Finish with a drizzle of lemon juice, any leftover melted butter and the chat masala. Take the meat off the bone and cut into 5cm/2in cubes. Thread them on to 8-10 metal skewers and roast on a barbecue or under a very hot grill, basting frequently with the melted butter, until crisp and well browned. Finish with a drizzle of lemon juice, any leftover melted butter and the chat masala. For the cumin potatoes, put an empty roasting tin in the oven (one big enough to take the potatoes in a single layer) and preheat the oven to 200C/400F/Gas 6. For the cumin potatoes, put an empty roasting tin in the oven (one big enough to take the potatoes in a single layer) and preheat the oven to 200C/400F/Gas 6. Drop the chopped potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, and simmer the potatoes uncovered, reasonably vigorously, for two minutes. Drop the chopped potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, and simmer the potatoes uncovered, reasonably vigorously, for two minutes. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot. Drain the potatoes in a colander and shake the colander back and forth a few times to bruise and fluff up the outsides. Sprinkle with the cumin and chilli flakes, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room. Drain the potatoes in a colander and shake the colander back and forth a few times to bruise and fluff up the outsides. Sprinkle with the cumin and chilli flakes, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room. Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 10-15 minutes, or however long it takes to get them really golden-brown and crisp. The spices will speckle the potatoes. Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 10-15 minutes, or however long it takes to get them really golden-brown and crisp. The spices will speckle the potatoes. For the saffron sauce, bring the reserved cooking juices to the boil in a small pan and simmer until the volume of liquid has reduced and the sauce is thick enough to coat the back of a spoon. Season with salt and pepper if needed and stir in the cream, garam masala, saffron and fresh coriander. For the saffron sauce, bring the reserved cooking juices to the boil in a small pan and simmer until the volume of liquid has reduced and the sauce is thick enough to coat the back of a spoon. Season with salt and pepper if needed and stir in the cream, garam masala, saffron and fresh coriander. To serve, pour the sauce over the meat skewers and sprinkle over edible gold leaves for decoration. Scatter the potatoes with more salt and chopped coriander and serve straight away. To serve, pour the sauce over the meat skewers and sprinkle over edible gold leaves for decoration. Scatter the potatoes with more salt and chopped coriander and serve straight away. | {
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"title": "Braised lamb shoulder with cumin potatoes recipe",
"content": "For the slow-braised, milk-fed lamb shoulder, preheat the oven to 180C/350F/Gas 4.With the tip of a sharp knife, cut small incisions in the lamb shoulders at approximately 5cm/2in intervals. Mix together the red chilli powder, ginger paste, garlic paste, vinegar, yoghurt, fried onions, royal cumin and salt, then massage them over the lamb, rubbing and pressing the spices into the knife cuts. Set aside for 15 minutes.Put the shoulders in an oiled roasting tin. Add the bay leaves, cinnamon and green cardamom, and then cover the tin with foil. Place in the oven and braise for 2½ hours, or until the meat is very tender and ready to fall of the bone. Remove from the oven and leave to cool. Remove the shoulders from the liquid and allow them to dry. Pass the liquid through a fine sieve and reserve to make the sauce.Take the meat off the bone and cut into 5cm/2in cubes. Thread them on to 8-10 metal skewers and roast on a barbecue or under a very hot grill, basting frequently with the melted butter, until crisp and well browned. Finish with a drizzle of lemon juice, any leftover melted butter and the chat masala. For the cumin potatoes, put an empty roasting tin in the oven (one big enough to take the potatoes in a single layer) and preheat the oven to 200C/400F/Gas 6. Drop the chopped potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, and simmer the potatoes uncovered, reasonably vigorously, for two minutes. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.Drain the potatoes in a colander and shake the colander back and forth a few times to bruise and fluff up the outsides. Sprinkle with the cumin and chilli flakes, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 10-15 minutes, or however long it takes to get them really golden-brown and crisp. The spices will speckle the potatoes. For the saffron sauce, bring the reserved cooking juices to the boil in a small pan and simmer until the volume of liquid has reduced and the sauce is thick enough to coat the back of a spoon. Season with salt and pepper if needed and stir in the cream, garam masala, saffron and fresh coriander. To serve, pour the sauce over the meat skewers and sprinkle over edible gold leaves for decoration. Scatter the potatoes with more salt and chopped coriander and serve straight away. For the slow-braised, milk-fed lamb shoulder, preheat the oven to 180C/350F/Gas 4. For the slow-braised, milk-fed lamb shoulder, preheat the oven to 180C/350F/Gas 4. With the tip of a sharp knife, cut small incisions in the lamb shoulders at approximately 5cm/2in intervals. With the tip of a sharp knife, cut small incisions in the lamb shoulders at approximately 5cm/2in intervals. Mix together the red chilli powder, ginger paste, garlic paste, vinegar, yoghurt, fried onions, royal cumin and salt, then massage them over the lamb, rubbing and pressing the spices into the knife cuts. Set aside for 15 minutes. Mix together the red chilli powder, ginger paste, garlic paste, vinegar, yoghurt, fried onions, royal cumin and salt, then massage them over the lamb, rubbing and pressing the spices into the knife cuts. Set aside for 15 minutes. Put the shoulders in an oiled roasting tin. Add the bay leaves, cinnamon and green cardamom, and then cover the tin with foil. Place in the oven and braise for 2½ hours, or until the meat is very tender and ready to fall of the bone. Remove from the oven and leave to cool. Remove the shoulders from the liquid and allow them to dry. Pass the liquid through a fine sieve and reserve to make the sauce. Put the shoulders in an oiled roasting tin. Add the bay leaves, cinnamon and green cardamom, and then cover the tin with foil. Place in the oven and braise for 2½ hours, or until the meat is very tender and ready to fall of the bone. Remove from the oven and leave to cool. Remove the shoulders from the liquid and allow them to dry. Pass the liquid through a fine sieve and reserve to make the sauce. Take the meat off the bone and cut into 5cm/2in cubes. Thread them on to 8-10 metal skewers and roast on a barbecue or under a very hot grill, basting frequently with the melted butter, until crisp and well browned. Finish with a drizzle of lemon juice, any leftover melted butter and the chat masala. Take the meat off the bone and cut into 5cm/2in cubes. Thread them on to 8-10 metal skewers and roast on a barbecue or under a very hot grill, basting frequently with the melted butter, until crisp and well browned. Finish with a drizzle of lemon juice, any leftover melted butter and the chat masala. For the cumin potatoes, put an empty roasting tin in the oven (one big enough to take the potatoes in a single layer) and preheat the oven to 200C/400F/Gas 6. For the cumin potatoes, put an empty roasting tin in the oven (one big enough to take the potatoes in a single layer) and preheat the oven to 200C/400F/Gas 6. Drop the chopped potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, and simmer the potatoes uncovered, reasonably vigorously, for two minutes. Drop the chopped potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, and simmer the potatoes uncovered, reasonably vigorously, for two minutes. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot. Drain the potatoes in a colander and shake the colander back and forth a few times to bruise and fluff up the outsides. Sprinkle with the cumin and chilli flakes, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room. Drain the potatoes in a colander and shake the colander back and forth a few times to bruise and fluff up the outsides. Sprinkle with the cumin and chilli flakes, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room. Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 10-15 minutes, or however long it takes to get them really golden-brown and crisp. The spices will speckle the potatoes. Roast the potatoes for 15 minutes, then take them out of the oven and turn them over. Roast for another 15 minutes and turn them over again. Put them back in the oven for another 10-15 minutes, or however long it takes to get them really golden-brown and crisp. The spices will speckle the potatoes. For the saffron sauce, bring the reserved cooking juices to the boil in a small pan and simmer until the volume of liquid has reduced and the sauce is thick enough to coat the back of a spoon. Season with salt and pepper if needed and stir in the cream, garam masala, saffron and fresh coriander. For the saffron sauce, bring the reserved cooking juices to the boil in a small pan and simmer until the volume of liquid has reduced and the sauce is thick enough to coat the back of a spoon. Season with salt and pepper if needed and stir in the cream, garam masala, saffron and fresh coriander. To serve, pour the sauce over the meat skewers and sprinkle over edible gold leaves for decoration. Scatter the potatoes with more salt and chopped coriander and serve straight away. To serve, pour the sauce over the meat skewers and sprinkle over edible gold leaves for decoration. Scatter the potatoes with more salt and chopped coriander and serve straight away."
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} | 91912245eb08b42749b514290440fe4a83d0317bc807c8359d148737a830d929 | Squash soup recipe
An average of 5.0 out of 5 stars from 1 rating Fried bacon and sage with a swirl of cream makes the perfect garnish for this autumnal butternut squash soup. Serve with a chunk of bread for dipping. 1 medium butternut squash (around 800g/1lb 12oz), peeled, seeds removed, chopped into 2.5cm/1in chunks1 red onion, cut into wedges½ red pepper, seeds removed, roughly chopped10 cherry tomatoes3 garlic cloves, peeled and left whole3 tbsp olive oil2 sprigs fresh thyme 500ml/18fl oz vegetable stock25g/1oz freshly grated Parmesan3 tbsp double cream salt and ground black pepper 1 medium butternut squash (around 800g/1lb 12oz), peeled, seeds removed, chopped into 2.5cm/1in chunks 1 red onion, cut into wedges ½ red pepper, seeds removed, roughly chopped 10 cherry tomatoes 3 garlic cloves, peeled and left whole 3 tbsp olive oil 2 sprigs fresh thyme 500ml/18fl oz vegetable stock 25g/1oz freshly grated Parmesan 3 tbsp double cream salt and ground black pepper 1 tbsp olive oil3 slices pancetta or rindless streaky bacon, ideally smoked4 sage leaves1 tbsp double cream 1 tbsp olive oil 3 slices pancetta or rindless streaky bacon, ideally smoked 4 sage leaves 1 tbsp double cream Method Preheat the oven to 190C/170C Fan/Gas 5.In a roasting tray, toss the squash, onion, pepper, tomatoes and garlic in the olive oil. Top with the thyme. Roast for about 45 minutes, or until all the vegetables are tender and lightly browned.Discard the thyme and carefully transfer the roasted vegetables to a food processor. Blend to a thick purée. Pour 300ml/10fl oz of the stock into the food processor and blend again, until as smooth as possible. Pass the puréed vegetables through a sieve into a large saucepan and stir in the remaining 200ml/7fl oz stock, the Parmesan and cream. Set aside while you prepare the garnish.Heat a teaspoon of oil in a small non-stick frying pan and fry the pancetta or bacon for 3–4 minutes, or until crisp and nicely browned, turning once. Transfer to a plate lined with kitchen paper. Add the remaining oil to the pan and cook the sage leaves for 30–60 seconds, or until crisp. Put on the plate with the pancetta.Reheat the soup gently, stirring constantly until hot. (Add a little water if the soup is too thick.) Season with salt and pepper to taste. Ladle into warmed bowls and drizzle with the remaining cream. Crumble the pancetta and sage leaves on top and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. In a roasting tray, toss the squash, onion, pepper, tomatoes and garlic in the olive oil. Top with the thyme. Roast for about 45 minutes, or until all the vegetables are tender and lightly browned. In a roasting tray, toss the squash, onion, pepper, tomatoes and garlic in the olive oil. Top with the thyme. Roast for about 45 minutes, or until all the vegetables are tender and lightly browned. Discard the thyme and carefully transfer the roasted vegetables to a food processor. Blend to a thick purée. Pour 300ml/10fl oz of the stock into the food processor and blend again, until as smooth as possible. Discard the thyme and carefully transfer the roasted vegetables to a food processor. Blend to a thick purée. Pour 300ml/10fl oz of the stock into the food processor and blend again, until as smooth as possible. Pass the puréed vegetables through a sieve into a large saucepan and stir in the remaining 200ml/7fl oz stock, the Parmesan and cream. Set aside while you prepare the garnish. Pass the puréed vegetables through a sieve into a large saucepan and stir in the remaining 200ml/7fl oz stock, the Parmesan and cream. Set aside while you prepare the garnish. Heat a teaspoon of oil in a small non-stick frying pan and fry the pancetta or bacon for 3–4 minutes, or until crisp and nicely browned, turning once. Transfer to a plate lined with kitchen paper. Add the remaining oil to the pan and cook the sage leaves for 30–60 seconds, or until crisp. Put on the plate with the pancetta. Heat a teaspoon of oil in a small non-stick frying pan and fry the pancetta or bacon for 3–4 minutes, or until crisp and nicely browned, turning once. Transfer to a plate lined with kitchen paper. Add the remaining oil to the pan and cook the sage leaves for 30–60 seconds, or until crisp. Put on the plate with the pancetta. Reheat the soup gently, stirring constantly until hot. (Add a little water if the soup is too thick.) Season with salt and pepper to taste. Ladle into warmed bowls and drizzle with the remaining cream. Crumble the pancetta and sage leaves on top and serve. Reheat the soup gently, stirring constantly until hot. (Add a little water if the soup is too thick.) Season with salt and pepper to taste. Ladle into warmed bowls and drizzle with the remaining cream. Crumble the pancetta and sage leaves on top and serve. | {
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"title": "Squash soup recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Fried bacon and sage with a swirl of cream makes the perfect garnish for this autumnal butternut squash soup. Serve with a chunk of bread for dipping. 1 medium butternut squash (around 800g/1lb 12oz), peeled, seeds removed, chopped into 2.5cm/1in chunks1 red onion, cut into wedges½ red pepper, seeds removed, roughly chopped10 cherry tomatoes3 garlic cloves, peeled and left whole3 tbsp olive oil2 sprigs fresh thyme 500ml/18fl oz vegetable stock25g/1oz freshly grated Parmesan3 tbsp double cream salt and ground black pepper 1 medium butternut squash (around 800g/1lb 12oz), peeled, seeds removed, chopped into 2.5cm/1in chunks 1 red onion, cut into wedges ½ red pepper, seeds removed, roughly chopped 10 cherry tomatoes 3 garlic cloves, peeled and left whole 3 tbsp olive oil 2 sprigs fresh thyme 500ml/18fl oz vegetable stock 25g/1oz freshly grated Parmesan 3 tbsp double cream salt and ground black pepper 1 tbsp olive oil3 slices pancetta or rindless streaky bacon, ideally smoked4 sage leaves1 tbsp double cream 1 tbsp olive oil 3 slices pancetta or rindless streaky bacon, ideally smoked 4 sage leaves 1 tbsp double cream Method Preheat the oven to 190C/170C Fan/Gas 5.In a roasting tray, toss the squash, onion, pepper, tomatoes and garlic in the olive oil. Top with the thyme. Roast for about 45 minutes, or until all the vegetables are tender and lightly browned.Discard the thyme and carefully transfer the roasted vegetables to a food processor. Blend to a thick purée. Pour 300ml/10fl oz of the stock into the food processor and blend again, until as smooth as possible. Pass the puréed vegetables through a sieve into a large saucepan and stir in the remaining 200ml/7fl oz stock, the Parmesan and cream. Set aside while you prepare the garnish.Heat a teaspoon of oil in a small non-stick frying pan and fry the pancetta or bacon for 3–4 minutes, or until crisp and nicely browned, turning once. Transfer to a plate lined with kitchen paper. Add the remaining oil to the pan and cook the sage leaves for 30–60 seconds, or until crisp. Put on the plate with the pancetta.Reheat the soup gently, stirring constantly until hot. (Add a little water if the soup is too thick.) Season with salt and pepper to taste. Ladle into warmed bowls and drizzle with the remaining cream. Crumble the pancetta and sage leaves on top and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. In a roasting tray, toss the squash, onion, pepper, tomatoes and garlic in the olive oil. Top with the thyme. Roast for about 45 minutes, or until all the vegetables are tender and lightly browned. In a roasting tray, toss the squash, onion, pepper, tomatoes and garlic in the olive oil. Top with the thyme. Roast for about 45 minutes, or until all the vegetables are tender and lightly browned. Discard the thyme and carefully transfer the roasted vegetables to a food processor. Blend to a thick purée. Pour 300ml/10fl oz of the stock into the food processor and blend again, until as smooth as possible. Discard the thyme and carefully transfer the roasted vegetables to a food processor. Blend to a thick purée. Pour 300ml/10fl oz of the stock into the food processor and blend again, until as smooth as possible. Pass the puréed vegetables through a sieve into a large saucepan and stir in the remaining 200ml/7fl oz stock, the Parmesan and cream. Set aside while you prepare the garnish. Pass the puréed vegetables through a sieve into a large saucepan and stir in the remaining 200ml/7fl oz stock, the Parmesan and cream. Set aside while you prepare the garnish. Heat a teaspoon of oil in a small non-stick frying pan and fry the pancetta or bacon for 3–4 minutes, or until crisp and nicely browned, turning once. Transfer to a plate lined with kitchen paper. Add the remaining oil to the pan and cook the sage leaves for 30–60 seconds, or until crisp. Put on the plate with the pancetta. Heat a teaspoon of oil in a small non-stick frying pan and fry the pancetta or bacon for 3–4 minutes, or until crisp and nicely browned, turning once. Transfer to a plate lined with kitchen paper. Add the remaining oil to the pan and cook the sage leaves for 30–60 seconds, or until crisp. Put on the plate with the pancetta. Reheat the soup gently, stirring constantly until hot. (Add a little water if the soup is too thick.) Season with salt and pepper to taste. Ladle into warmed bowls and drizzle with the remaining cream. Crumble the pancetta and sage leaves on top and serve. Reheat the soup gently, stirring constantly until hot. (Add a little water if the soup is too thick.) Season with salt and pepper to taste. Ladle into warmed bowls and drizzle with the remaining cream. Crumble the pancetta and sage leaves on top and serve."
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} | 3644f1c6c1ca141a7f42d5e421a0c7d5d948383876db559ce04bcc81948ff579 | Ginger beer prawns recipe
An average of 4.5 out of 5 stars from 4 ratings These crispy ginger beer-battered prawns make an irresistible starter with a zesty avocado and lime salsa. 16–24 raw king prawns, heads and shells removed, tails left on1 garlic clove, crushed2.5cm/1in piece fresh root ginger, peeled and finely gratedvegetable oil, for frying50g/1¾oz cornflour50g/1¾oz plain flour120ml/4fl oz ice cold ginger beersalt and freshly ground black pepperlime wedges, to serve 16–24 raw king prawns, heads and shells removed, tails left on 1 garlic clove, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated vegetable oil, for frying 50g/1¾oz cornflour 50g/1¾oz plain flour 120ml/4fl oz ice cold ginger beer salt and freshly ground black pepper lime wedges, to serve 2 ripe avocados, peeled, stoned and chopped into small pieces2 spring onions, finely sliced2 limes, zest and juice2 tomatoes, deseeded and diced¼ Scotch bonnet chilli, deseeded and finely chopped 2 ripe avocados, peeled, stoned and chopped into small pieces 2 spring onions, finely sliced 2 limes, zest and juice 2 tomatoes, deseeded and diced ¼ Scotch bonnet chilli, deseeded and finely chopped Method Put the prawns in a bowl and mix with the garlic, ginger and some black pepper. Leave to marinate for 30 minutes. Meanwhile, make the salsa. Put all the ingredients in a bowl with some seasoning and mix to combine, being careful not to mash the avocado.Fill a medium-sized saucepan halfway with oil and heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix both the flours in a bowl, then add the ginger beer. Stir loosely – vigorous mixing will get rid of the bubbles. Don’t worry if there are some lumps. Just before cooking, season the prawns with a good pinch of salt. Hold the prawns by the tail to dip into the ginger beer batter, then drop into the hot oil. Cook in batches until the batter puffs up, about 2 minutes. Move to a rack to drain with a slotted spoon – don’t use kitchen paper as the batter will go soggy. Serve the prawns with the salsa alongside and lime wedges for squeezing over. Put the prawns in a bowl and mix with the garlic, ginger and some black pepper. Leave to marinate for 30 minutes. Put the prawns in a bowl and mix with the garlic, ginger and some black pepper. Leave to marinate for 30 minutes. Meanwhile, make the salsa. Put all the ingredients in a bowl with some seasoning and mix to combine, being careful not to mash the avocado. Meanwhile, make the salsa. Put all the ingredients in a bowl with some seasoning and mix to combine, being careful not to mash the avocado. Fill a medium-sized saucepan halfway with oil and heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a medium-sized saucepan halfway with oil and heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix both the flours in a bowl, then add the ginger beer. Stir loosely – vigorous mixing will get rid of the bubbles. Don’t worry if there are some lumps. Mix both the flours in a bowl, then add the ginger beer. Stir loosely – vigorous mixing will get rid of the bubbles. Don’t worry if there are some lumps. Just before cooking, season the prawns with a good pinch of salt. Hold the prawns by the tail to dip into the ginger beer batter, then drop into the hot oil. Cook in batches until the batter puffs up, about 2 minutes. Move to a rack to drain with a slotted spoon – don’t use kitchen paper as the batter will go soggy. Just before cooking, season the prawns with a good pinch of salt. Hold the prawns by the tail to dip into the ginger beer batter, then drop into the hot oil. Cook in batches until the batter puffs up, about 2 minutes. Move to a rack to drain with a slotted spoon – don’t use kitchen paper as the batter will go soggy. Serve the prawns with the salsa alongside and lime wedges for squeezing over. Serve the prawns with the salsa alongside and lime wedges for squeezing over. Recipe tips You can use shelled prawns to save time, just make sure they are raw. Diet ginger beer won't work for this recipe – make sure you use a regular version. | {
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"title": "Ginger beer prawns recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings These crispy ginger beer-battered prawns make an irresistible starter with a zesty avocado and lime salsa. 16–24 raw king prawns, heads and shells removed, tails left on1 garlic clove, crushed2.5cm/1in piece fresh root ginger, peeled and finely gratedvegetable oil, for frying50g/1¾oz cornflour50g/1¾oz plain flour120ml/4fl oz ice cold ginger beersalt and freshly ground black pepperlime wedges, to serve 16–24 raw king prawns, heads and shells removed, tails left on 1 garlic clove, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated vegetable oil, for frying 50g/1¾oz cornflour 50g/1¾oz plain flour 120ml/4fl oz ice cold ginger beer salt and freshly ground black pepper lime wedges, to serve 2 ripe avocados, peeled, stoned and chopped into small pieces2 spring onions, finely sliced2 limes, zest and juice2 tomatoes, deseeded and diced¼ Scotch bonnet chilli, deseeded and finely chopped 2 ripe avocados, peeled, stoned and chopped into small pieces 2 spring onions, finely sliced 2 limes, zest and juice 2 tomatoes, deseeded and diced ¼ Scotch bonnet chilli, deseeded and finely chopped Method Put the prawns in a bowl and mix with the garlic, ginger and some black pepper. Leave to marinate for 30 minutes. Meanwhile, make the salsa. Put all the ingredients in a bowl with some seasoning and mix to combine, being careful not to mash the avocado.Fill a medium-sized saucepan halfway with oil and heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix both the flours in a bowl, then add the ginger beer. Stir loosely – vigorous mixing will get rid of the bubbles. Don’t worry if there are some lumps. Just before cooking, season the prawns with a good pinch of salt. Hold the prawns by the tail to dip into the ginger beer batter, then drop into the hot oil. Cook in batches until the batter puffs up, about 2 minutes. Move to a rack to drain with a slotted spoon – don’t use kitchen paper as the batter will go soggy. Serve the prawns with the salsa alongside and lime wedges for squeezing over. Put the prawns in a bowl and mix with the garlic, ginger and some black pepper. Leave to marinate for 30 minutes. Put the prawns in a bowl and mix with the garlic, ginger and some black pepper. Leave to marinate for 30 minutes. Meanwhile, make the salsa. Put all the ingredients in a bowl with some seasoning and mix to combine, being careful not to mash the avocado. Meanwhile, make the salsa. Put all the ingredients in a bowl with some seasoning and mix to combine, being careful not to mash the avocado. Fill a medium-sized saucepan halfway with oil and heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a medium-sized saucepan halfway with oil and heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix both the flours in a bowl, then add the ginger beer. Stir loosely – vigorous mixing will get rid of the bubbles. Don’t worry if there are some lumps. Mix both the flours in a bowl, then add the ginger beer. Stir loosely – vigorous mixing will get rid of the bubbles. Don’t worry if there are some lumps. Just before cooking, season the prawns with a good pinch of salt. Hold the prawns by the tail to dip into the ginger beer batter, then drop into the hot oil. Cook in batches until the batter puffs up, about 2 minutes. Move to a rack to drain with a slotted spoon – don’t use kitchen paper as the batter will go soggy. Just before cooking, season the prawns with a good pinch of salt. Hold the prawns by the tail to dip into the ginger beer batter, then drop into the hot oil. Cook in batches until the batter puffs up, about 2 minutes. Move to a rack to drain with a slotted spoon – don’t use kitchen paper as the batter will go soggy. Serve the prawns with the salsa alongside and lime wedges for squeezing over. Serve the prawns with the salsa alongside and lime wedges for squeezing over. Recipe tips You can use shelled prawns to save time, just make sure they are raw. Diet ginger beer won't work for this recipe – make sure you use a regular version."
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} | 9d03ce648aec7482d4fddd824125af465923ba7295c03bfe08fa0e186bea5d05 | Grilled vegetable summer salad recipe
An average of 4.0 out of 5 stars from 1 rating This vegetarian summer salad features chargrilled vegetables in an almond and yoghurt dressing and topped with a spicy deep-fried egg. 6 asparagus spears1 bunch sprouting broccoli, about 200g/7oz4 young heritage carrots 2 tbsp olive oil400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted50g/1¾oz hazelnuts, toastedsalt and freshly ground black pepper 6 asparagus spears 1 bunch sprouting broccoli, about 200g/7oz 4 young heritage carrots 2 tbsp olive oil 400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted 50g/1¾oz hazelnuts, toasted salt and freshly ground black pepper 1 soft-boiled free-range egg, peeled 1 free-range egg, beaten 4 tbsp sumac 4 tbsp sesame seeds 1 soft-boiled free-range egg, peeled 1 free-range egg, beaten 4 tbsp sumac 4 tbsp sesame seeds 3 tbsp almond butter 4 tbsp Greek-style yoghurt 2 tbsp olive oil1 lemon, juice only 1 tbsp soy sauce 1 garlic clove, minced 1 tsp minced fresh root ginger1 dried ancho chilli, soaked and chopped 3 tbsp almond butter 4 tbsp Greek-style yoghurt 2 tbsp olive oil 1 lemon, juice only 1 tbsp soy sauce 1 garlic clove, minced 1 tsp minced fresh root ginger 1 dried ancho chilli, soaked and chopped Method To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts.To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg. To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts. To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts. To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled vegetable summer salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This vegetarian summer salad features chargrilled vegetables in an almond and yoghurt dressing and topped with a spicy deep-fried egg. 6 asparagus spears1 bunch sprouting broccoli, about 200g/7oz4 young heritage carrots 2 tbsp olive oil400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted50g/1¾oz hazelnuts, toastedsalt and freshly ground black pepper 6 asparagus spears 1 bunch sprouting broccoli, about 200g/7oz 4 young heritage carrots 2 tbsp olive oil 400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted 50g/1¾oz hazelnuts, toasted salt and freshly ground black pepper 1 soft-boiled free-range egg, peeled 1 free-range egg, beaten 4 tbsp sumac 4 tbsp sesame seeds 1 soft-boiled free-range egg, peeled 1 free-range egg, beaten 4 tbsp sumac 4 tbsp sesame seeds 3 tbsp almond butter 4 tbsp Greek-style yoghurt 2 tbsp olive oil1 lemon, juice only 1 tbsp soy sauce 1 garlic clove, minced 1 tsp minced fresh root ginger1 dried ancho chilli, soaked and chopped 3 tbsp almond butter 4 tbsp Greek-style yoghurt 2 tbsp olive oil 1 lemon, juice only 1 tbsp soy sauce 1 garlic clove, minced 1 tsp minced fresh root ginger 1 dried ancho chilli, soaked and chopped Method To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts.To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg. To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts. To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts. To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. To make the dressing, mix all the ingredients together. Add some water to loosen if needed. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg."
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} | 829f37e1c563f308eb8563b219cc760ed9e30e3222efb2d2dd3eb6b087b37286 | Hazelnut, chocolate and raspberry cake recipe
An average of 3.3 out of 5 stars from 9 ratings A decadent chocolate cake that would work for dessert as it’s served with fresh raspberries and chocolate cream. 200g/7oz salted butter, softened350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped125g/4½oz plain flour 1½ tsp baking powder 300g/10½oz fresh raspberries, plus 2 tbsp to serve 2 tbsp sumac 250g/9oz dark chocolate, broken into pieces 200g/7oz salted butter, softened 350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped 125g/4½oz plain flour 1½ tsp baking powder 300g/10½oz fresh raspberries, plus 2 tbsp to serve 2 tbsp sumac 250g/9oz dark chocolate, broken into pieces 130g/4½oz almond butter 100g/3½oz unsalted butter, softened130g/4½oz icing sugar 80g/3oz dark cocoa powder20–80ml/¾–2½fl oz full-fat milk, to loosen ¼ tsp sumac 130g/4½oz almond butter 100g/3½oz unsalted butter, softened 130g/4½oz icing sugar 80g/3oz dark cocoa powder 20–80ml/¾–2½fl oz full-fat milk, to loosen ¼ tsp sumac Method To make the cake, preheat the oven to 190C/170C Fan/Gas 5.Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac.Slice the cake and serve with the raspberries and the chocolate cream. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac. Slice the cake and serve with the raspberries and the chocolate cream. Slice the cake and serve with the raspberries and the chocolate cream. | {
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"title": "Hazelnut, chocolate and raspberry cake recipe",
"content": "An average of 3.3 out of 5 stars from 9 ratings A decadent chocolate cake that would work for dessert as it’s served with fresh raspberries and chocolate cream. 200g/7oz salted butter, softened350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped125g/4½oz plain flour 1½ tsp baking powder 300g/10½oz fresh raspberries, plus 2 tbsp to serve 2 tbsp sumac 250g/9oz dark chocolate, broken into pieces 200g/7oz salted butter, softened 350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped 125g/4½oz plain flour 1½ tsp baking powder 300g/10½oz fresh raspberries, plus 2 tbsp to serve 2 tbsp sumac 250g/9oz dark chocolate, broken into pieces 130g/4½oz almond butter 100g/3½oz unsalted butter, softened130g/4½oz icing sugar 80g/3oz dark cocoa powder20–80ml/¾–2½fl oz full-fat milk, to loosen ¼ tsp sumac 130g/4½oz almond butter 100g/3½oz unsalted butter, softened 130g/4½oz icing sugar 80g/3oz dark cocoa powder 20–80ml/¾–2½fl oz full-fat milk, to loosen ¼ tsp sumac Method To make the cake, preheat the oven to 190C/170C Fan/Gas 5.Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac.Slice the cake and serve with the raspberries and the chocolate cream. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. Beat the butter and sugar in a mixer or large bowl. Add the eggs slowly and then the hazelnut crumb, flour and baking powder and mix. Toss the raspberries in the sumac and then scatter over the bottom of a 20cm/8in springform round cake tin. Tip the cake mixture over the top and scatter over the chocolate and chopped hazelnuts. Bake for 1–1½ hours. Remove from the oven and transfer to a wire rack to cool. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac. To make the chocolate cream, beat the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and enough milk to loosen. Dust with the sumac. Slice the cake and serve with the raspberries and the chocolate cream. Slice the cake and serve with the raspberries and the chocolate cream."
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} | 33985413890d58e1cfe408068b5eae3620bdb9ef428a64507d46d9b16b07f786 | Hairy Bikers' flatbreads with coriander butter recipe
An average of 5.0 out of 5 stars from 1 rating These flatbreads are served with melted coriander butter and taste great alongside a Mexican chilli. 600g/1lb 5oz strong white flour, plus extra for dusting2 heaped tbsp baking powder1 tbsp dried thyme1 tsp salt100ml/3½fl oz olive oil, plus extra for grilling100g/3½oz sun-blushed tomatoes, drained and finely chopped (optional)350ml/12fl oz warm milk or water, or as much as needed 600g/1lb 5oz strong white flour, plus extra for dusting 2 heaped tbsp baking powder 1 tbsp dried thyme 1 tsp salt 100ml/3½fl oz olive oil, plus extra for grilling 100g/3½oz sun-blushed tomatoes, drained and finely chopped (optional) 350ml/12fl oz warm milk or water, or as much as needed 100g/3½oz butter1 tsp saltbunch fresh coriander, very finely chopped 100g/3½oz butter 1 tsp salt bunch fresh coriander, very finely chopped Method Put the flour, baking powder, thyme and salt into a large bowl and mix thoroughly to combine. Make a well in the centre and pour in the oil. Add the tomatoes, if using, and start mixing the wet ingredients into the flour mixture with your hands. Gradually add the milk and work until it all comes together in a slightly sticky dough – you may not need all the liquid. Knead on a lightly floured work surface until the dough is smooth and pliable. Place the dough back in the bowl, cover with a damp teatowel and leave to rest for up to 1 hour.Divide the dough into 12 pieces. Heat 2cm/¾in oil in a griddle pan or skillet over a medium–low heat. Do not allow the pan to get too hot as the outside of the bread will burn before the inside is cooked. Shape the dough into rounds and roll them out as thinly as possible – they should be around 13–14cm/5–5½in in diameter. Place a flatbread on the pan and flatten again by pressing all over with your fingertips – it will look dimpled. Grill for a few minutes on each side until golden brown, lightly charred and slightly puffed up. Keep the cooked flatbreads warm while you cook the remaining flatbreads. Mix the butter with the salt and coriander in a small bowl. Spoon this butter mixture over the hot flatbreads so it melts and serve with the Tex-Mex beef chilli. Put the flour, baking powder, thyme and salt into a large bowl and mix thoroughly to combine. Make a well in the centre and pour in the oil. Add the tomatoes, if using, and start mixing the wet ingredients into the flour mixture with your hands. Gradually add the milk and work until it all comes together in a slightly sticky dough – you may not need all the liquid. Knead on a lightly floured work surface until the dough is smooth and pliable. Place the dough back in the bowl, cover with a damp teatowel and leave to rest for up to 1 hour. Put the flour, baking powder, thyme and salt into a large bowl and mix thoroughly to combine. Make a well in the centre and pour in the oil. Add the tomatoes, if using, and start mixing the wet ingredients into the flour mixture with your hands. Gradually add the milk and work until it all comes together in a slightly sticky dough – you may not need all the liquid. Knead on a lightly floured work surface until the dough is smooth and pliable. Place the dough back in the bowl, cover with a damp teatowel and leave to rest for up to 1 hour. Divide the dough into 12 pieces. Heat 2cm/¾in oil in a griddle pan or skillet over a medium–low heat. Do not allow the pan to get too hot as the outside of the bread will burn before the inside is cooked. Shape the dough into rounds and roll them out as thinly as possible – they should be around 13–14cm/5–5½in in diameter. Place a flatbread on the pan and flatten again by pressing all over with your fingertips – it will look dimpled. Grill for a few minutes on each side until golden brown, lightly charred and slightly puffed up. Keep the cooked flatbreads warm while you cook the remaining flatbreads. Divide the dough into 12 pieces. Heat 2cm/¾in oil in a griddle pan or skillet over a medium–low heat. Do not allow the pan to get too hot as the outside of the bread will burn before the inside is cooked. Shape the dough into rounds and roll them out as thinly as possible – they should be around 13–14cm/5–5½in in diameter. Place a flatbread on the pan and flatten again by pressing all over with your fingertips – it will look dimpled. Grill for a few minutes on each side until golden brown, lightly charred and slightly puffed up. Keep the cooked flatbreads warm while you cook the remaining flatbreads. Mix the butter with the salt and coriander in a small bowl. Spoon this butter mixture over the hot flatbreads so it melts and serve with the Tex-Mex beef chilli. Mix the butter with the salt and coriander in a small bowl. Spoon this butter mixture over the hot flatbreads so it melts and serve with the Tex-Mex beef chilli. | {
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"title": "Hairy Bikers' flatbreads with coriander butter recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These flatbreads are served with melted coriander butter and taste great alongside a Mexican chilli. 600g/1lb 5oz strong white flour, plus extra for dusting2 heaped tbsp baking powder1 tbsp dried thyme1 tsp salt100ml/3½fl oz olive oil, plus extra for grilling100g/3½oz sun-blushed tomatoes, drained and finely chopped (optional)350ml/12fl oz warm milk or water, or as much as needed 600g/1lb 5oz strong white flour, plus extra for dusting 2 heaped tbsp baking powder 1 tbsp dried thyme 1 tsp salt 100ml/3½fl oz olive oil, plus extra for grilling 100g/3½oz sun-blushed tomatoes, drained and finely chopped (optional) 350ml/12fl oz warm milk or water, or as much as needed 100g/3½oz butter1 tsp saltbunch fresh coriander, very finely chopped 100g/3½oz butter 1 tsp salt bunch fresh coriander, very finely chopped Method Put the flour, baking powder, thyme and salt into a large bowl and mix thoroughly to combine. Make a well in the centre and pour in the oil. Add the tomatoes, if using, and start mixing the wet ingredients into the flour mixture with your hands. Gradually add the milk and work until it all comes together in a slightly sticky dough – you may not need all the liquid. Knead on a lightly floured work surface until the dough is smooth and pliable. Place the dough back in the bowl, cover with a damp teatowel and leave to rest for up to 1 hour.Divide the dough into 12 pieces. Heat 2cm/¾in oil in a griddle pan or skillet over a medium–low heat. Do not allow the pan to get too hot as the outside of the bread will burn before the inside is cooked. Shape the dough into rounds and roll them out as thinly as possible – they should be around 13–14cm/5–5½in in diameter. Place a flatbread on the pan and flatten again by pressing all over with your fingertips – it will look dimpled. Grill for a few minutes on each side until golden brown, lightly charred and slightly puffed up. Keep the cooked flatbreads warm while you cook the remaining flatbreads. Mix the butter with the salt and coriander in a small bowl. Spoon this butter mixture over the hot flatbreads so it melts and serve with the Tex-Mex beef chilli. Put the flour, baking powder, thyme and salt into a large bowl and mix thoroughly to combine. Make a well in the centre and pour in the oil. Add the tomatoes, if using, and start mixing the wet ingredients into the flour mixture with your hands. Gradually add the milk and work until it all comes together in a slightly sticky dough – you may not need all the liquid. Knead on a lightly floured work surface until the dough is smooth and pliable. Place the dough back in the bowl, cover with a damp teatowel and leave to rest for up to 1 hour. Put the flour, baking powder, thyme and salt into a large bowl and mix thoroughly to combine. Make a well in the centre and pour in the oil. Add the tomatoes, if using, and start mixing the wet ingredients into the flour mixture with your hands. Gradually add the milk and work until it all comes together in a slightly sticky dough – you may not need all the liquid. Knead on a lightly floured work surface until the dough is smooth and pliable. Place the dough back in the bowl, cover with a damp teatowel and leave to rest for up to 1 hour. Divide the dough into 12 pieces. Heat 2cm/¾in oil in a griddle pan or skillet over a medium–low heat. Do not allow the pan to get too hot as the outside of the bread will burn before the inside is cooked. Shape the dough into rounds and roll them out as thinly as possible – they should be around 13–14cm/5–5½in in diameter. Place a flatbread on the pan and flatten again by pressing all over with your fingertips – it will look dimpled. Grill for a few minutes on each side until golden brown, lightly charred and slightly puffed up. Keep the cooked flatbreads warm while you cook the remaining flatbreads. Divide the dough into 12 pieces. Heat 2cm/¾in oil in a griddle pan or skillet over a medium–low heat. Do not allow the pan to get too hot as the outside of the bread will burn before the inside is cooked. Shape the dough into rounds and roll them out as thinly as possible – they should be around 13–14cm/5–5½in in diameter. Place a flatbread on the pan and flatten again by pressing all over with your fingertips – it will look dimpled. Grill for a few minutes on each side until golden brown, lightly charred and slightly puffed up. Keep the cooked flatbreads warm while you cook the remaining flatbreads. Mix the butter with the salt and coriander in a small bowl. Spoon this butter mixture over the hot flatbreads so it melts and serve with the Tex-Mex beef chilli. Mix the butter with the salt and coriander in a small bowl. Spoon this butter mixture over the hot flatbreads so it melts and serve with the Tex-Mex beef chilli."
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} | c414405f77cfe3db4106aaf7e9287ba9cd693c5a526397cf19a955043598a392 | Homemade tricolore pasta dough recipe
To make the classic egg pasta, place the flour on a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork.When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead.When the dough is smooth, form it into a flat disc. Wrap it tightly in cling film and rest in the fridge for at least 30 minutes, or ideally overnight.To make the beetroot pasta, put the beetroot into a blender with 60ml/2¼fl oz water, then blend into a purée. Add a little more water if you need to, but the key is to achieve a purée by adding as little liquid as possible.Strain the purée through a sieve but don’t press it – leave it to drip over a bowl for 5 minutes. Weigh out 40g/1½oz of the purée into a bowl. Crack in the whole egg, add the egg yolks and mix together with a fork.Place the flour on a clean work surface or a board, make a well in the middle, then add the egg and beetroot mixture. Start mixing the dough, using your fork to draw in a little bit of flour at a time. When everything starts to come together, use your hands to knead and continue to work the dough for a further 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you. Use your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. This allows the dough to rest and makes it easier to roll out and shape.To make the spinach pasta, bring a large saucepan of water to the boil and blanch the spinach for 30–45 seconds, then drain through a sieve and rinse immediately under cold running water. When it’s cool enough to handle, squeeze the spinach until you’ve removed almost all of the moisture.Blend the spinach with the whole egg until it forms a loose purée – you should get about 100g/3½oz.Place the flour in a mound on a clean work surface or board and create a well in the centre. Pour the spinach purée into the middle and add the egg yolk. Start mixing the dough, drawing in a little bit of flour at a time. When everything starts to come together, use your hands to knead the dough and continue to knead for 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm.When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. To make the classic egg pasta, place the flour on a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork. To make the classic egg pasta, place the flour on a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork. When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead. When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead. When the dough is smooth, form it into a flat disc. Wrap it tightly in cling film and rest in the fridge for at least 30 minutes, or ideally overnight. When the dough is smooth, form it into a flat disc. Wrap it tightly in cling film and rest in the fridge for at least 30 minutes, or ideally overnight. To make the beetroot pasta, put the beetroot into a blender with 60ml/2¼fl oz water, then blend into a purée. Add a little more water if you need to, but the key is to achieve a purée by adding as little liquid as possible. To make the beetroot pasta, put the beetroot into a blender with 60ml/2¼fl oz water, then blend into a purée. Add a little more water if you need to, but the key is to achieve a purée by adding as little liquid as possible. Strain the purée through a sieve but don’t press it – leave it to drip over a bowl for 5 minutes. Strain the purée through a sieve but don’t press it – leave it to drip over a bowl for 5 minutes. Weigh out 40g/1½oz of the purée into a bowl. Crack in the whole egg, add the egg yolks and mix together with a fork. Weigh out 40g/1½oz of the purée into a bowl. Crack in the whole egg, add the egg yolks and mix together with a fork. Place the flour on a clean work surface or a board, make a well in the middle, then add the egg and beetroot mixture. Start mixing the dough, using your fork to draw in a little bit of flour at a time. Place the flour on a clean work surface or a board, make a well in the middle, then add the egg and beetroot mixture. Start mixing the dough, using your fork to draw in a little bit of flour at a time. When everything starts to come together, use your hands to knead and continue to work the dough for a further 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you. Use your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When everything starts to come together, use your hands to knead and continue to work the dough for a further 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you. Use your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. This allows the dough to rest and makes it easier to roll out and shape. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. This allows the dough to rest and makes it easier to roll out and shape. To make the spinach pasta, bring a large saucepan of water to the boil and blanch the spinach for 30–45 seconds, then drain through a sieve and rinse immediately under cold running water. When it’s cool enough to handle, squeeze the spinach until you’ve removed almost all of the moisture. To make the spinach pasta, bring a large saucepan of water to the boil and blanch the spinach for 30–45 seconds, then drain through a sieve and rinse immediately under cold running water. When it’s cool enough to handle, squeeze the spinach until you’ve removed almost all of the moisture. Blend the spinach with the whole egg until it forms a loose purée – you should get about 100g/3½oz. Blend the spinach with the whole egg until it forms a loose purée – you should get about 100g/3½oz. Place the flour in a mound on a clean work surface or board and create a well in the centre. Pour the spinach purée into the middle and add the egg yolk. Start mixing the dough, drawing in a little bit of flour at a time. Place the flour in a mound on a clean work surface or board and create a well in the centre. Pour the spinach purée into the middle and add the egg yolk. Start mixing the dough, drawing in a little bit of flour at a time. When everything starts to come together, use your hands to knead the dough and continue to knead for 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When everything starts to come together, use your hands to knead the dough and continue to knead for 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. | {
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"title": "Homemade tricolore pasta dough recipe",
"content": "To make the classic egg pasta, place the flour on a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork.When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead.When the dough is smooth, form it into a flat disc. Wrap it tightly in cling film and rest in the fridge for at least 30 minutes, or ideally overnight.To make the beetroot pasta, put the beetroot into a blender with 60ml/2¼fl oz water, then blend into a purée. Add a little more water if you need to, but the key is to achieve a purée by adding as little liquid as possible.Strain the purée through a sieve but don’t press it – leave it to drip over a bowl for 5 minutes. Weigh out 40g/1½oz of the purée into a bowl. Crack in the whole egg, add the egg yolks and mix together with a fork.Place the flour on a clean work surface or a board, make a well in the middle, then add the egg and beetroot mixture. Start mixing the dough, using your fork to draw in a little bit of flour at a time. When everything starts to come together, use your hands to knead and continue to work the dough for a further 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you. Use your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. This allows the dough to rest and makes it easier to roll out and shape.To make the spinach pasta, bring a large saucepan of water to the boil and blanch the spinach for 30–45 seconds, then drain through a sieve and rinse immediately under cold running water. When it’s cool enough to handle, squeeze the spinach until you’ve removed almost all of the moisture.Blend the spinach with the whole egg until it forms a loose purée – you should get about 100g/3½oz.Place the flour in a mound on a clean work surface or board and create a well in the centre. Pour the spinach purée into the middle and add the egg yolk. Start mixing the dough, drawing in a little bit of flour at a time. When everything starts to come together, use your hands to knead the dough and continue to knead for 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm.When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. To make the classic egg pasta, place the flour on a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork. To make the classic egg pasta, place the flour on a clean work surface or board and shape it into a mound. Make a well in the centre and crack the eggs into the middle. Using a fork, break the egg yolks and start to gently whisk them. Draw in the flour a little at a time and continue to combine with the fork. When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead. When everything starts to come together, use your hands to knead the dough for 8–10 minutes until smooth. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead. When the dough is smooth, form it into a flat disc. Wrap it tightly in cling film and rest in the fridge for at least 30 minutes, or ideally overnight. When the dough is smooth, form it into a flat disc. Wrap it tightly in cling film and rest in the fridge for at least 30 minutes, or ideally overnight. To make the beetroot pasta, put the beetroot into a blender with 60ml/2¼fl oz water, then blend into a purée. Add a little more water if you need to, but the key is to achieve a purée by adding as little liquid as possible. To make the beetroot pasta, put the beetroot into a blender with 60ml/2¼fl oz water, then blend into a purée. Add a little more water if you need to, but the key is to achieve a purée by adding as little liquid as possible. Strain the purée through a sieve but don’t press it – leave it to drip over a bowl for 5 minutes. Strain the purée through a sieve but don’t press it – leave it to drip over a bowl for 5 minutes. Weigh out 40g/1½oz of the purée into a bowl. Crack in the whole egg, add the egg yolks and mix together with a fork. Weigh out 40g/1½oz of the purée into a bowl. Crack in the whole egg, add the egg yolks and mix together with a fork. Place the flour on a clean work surface or a board, make a well in the middle, then add the egg and beetroot mixture. Start mixing the dough, using your fork to draw in a little bit of flour at a time. Place the flour on a clean work surface or a board, make a well in the middle, then add the egg and beetroot mixture. Start mixing the dough, using your fork to draw in a little bit of flour at a time. When everything starts to come together, use your hands to knead and continue to work the dough for a further 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you. Use your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When everything starts to come together, use your hands to knead and continue to work the dough for a further 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you. Use your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. This allows the dough to rest and makes it easier to roll out and shape. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. This allows the dough to rest and makes it easier to roll out and shape. To make the spinach pasta, bring a large saucepan of water to the boil and blanch the spinach for 30–45 seconds, then drain through a sieve and rinse immediately under cold running water. When it’s cool enough to handle, squeeze the spinach until you’ve removed almost all of the moisture. To make the spinach pasta, bring a large saucepan of water to the boil and blanch the spinach for 30–45 seconds, then drain through a sieve and rinse immediately under cold running water. When it’s cool enough to handle, squeeze the spinach until you’ve removed almost all of the moisture. Blend the spinach with the whole egg until it forms a loose purée – you should get about 100g/3½oz. Blend the spinach with the whole egg until it forms a loose purée – you should get about 100g/3½oz. Place the flour in a mound on a clean work surface or board and create a well in the centre. Pour the spinach purée into the middle and add the egg yolk. Start mixing the dough, drawing in a little bit of flour at a time. Place the flour in a mound on a clean work surface or board and create a well in the centre. Pour the spinach purée into the middle and add the egg yolk. Start mixing the dough, drawing in a little bit of flour at a time. When everything starts to come together, use your hands to knead the dough and continue to knead for 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When everything starts to come together, use your hands to knead the dough and continue to knead for 8–10 minutes until smooth. Use the heel of your hand to push the dough away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes. When the dough is smooth, form it into a flat disc (this will be much easier to roll out later). Wrap it tightly in cling film and rest in the fridge for at least 30 minutes."
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} | 947d17d1a1c366f9d3d1cdde7f0d0a179086af80fc749cfe5a43fe23056b13c0 | Baked blueberry cheesecake with blueberry compôte recipe
An average of 5.0 out of 5 stars from 4 ratings James Martin takes a classic baked cheesecake and adds a wallop of fruit flavour. 150g/5½oz butter, melted, plus extra for greasing300g/10½oz digestive biscuits, crushed1 vanilla pod, seeds scraped out1 lemon, zest and juice200g/7oz caster sugar50g/1¾oz cornflour850g/1lb 4oz full-fat cream cheese375ml/13fl oz double cream4 large free-range eggs250g/9oz blueberries 150g/5½oz butter, melted, plus extra for greasing 300g/10½oz digestive biscuits, crushed 1 vanilla pod, seeds scraped out 1 lemon, zest and juice 200g/7oz caster sugar 50g/1¾oz cornflour 850g/1lb 4oz full-fat cream cheese 375ml/13fl oz double cream 4 large free-range eggs 250g/9oz blueberries 250g/7oz blueberries100g/3½oz caster sugar 250g/7oz blueberries 100g/3½oz caster sugar Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment.For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix.Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together.Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully.Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness.Place the cake into a deep roasting tin containing 2cm/1in hot water.Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set.Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight.For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens.Serve the cooled cheesecake in slices with the blueberry compote. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment. For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix. For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix. Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together. Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully. Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully. Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness. Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness. Place the cake into a deep roasting tin containing 2cm/1in hot water. Place the cake into a deep roasting tin containing 2cm/1in hot water. Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set. Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set. Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight. Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight. For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens. For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens. Serve the cooled cheesecake in slices with the blueberry compote. Serve the cooled cheesecake in slices with the blueberry compote. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Baked blueberry cheesecake with blueberry compôte recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings James Martin takes a classic baked cheesecake and adds a wallop of fruit flavour. 150g/5½oz butter, melted, plus extra for greasing300g/10½oz digestive biscuits, crushed1 vanilla pod, seeds scraped out1 lemon, zest and juice200g/7oz caster sugar50g/1¾oz cornflour850g/1lb 4oz full-fat cream cheese375ml/13fl oz double cream4 large free-range eggs250g/9oz blueberries 150g/5½oz butter, melted, plus extra for greasing 300g/10½oz digestive biscuits, crushed 1 vanilla pod, seeds scraped out 1 lemon, zest and juice 200g/7oz caster sugar 50g/1¾oz cornflour 850g/1lb 4oz full-fat cream cheese 375ml/13fl oz double cream 4 large free-range eggs 250g/9oz blueberries 250g/7oz blueberries100g/3½oz caster sugar 250g/7oz blueberries 100g/3½oz caster sugar Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment.For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix.Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together.Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully.Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness.Place the cake into a deep roasting tin containing 2cm/1in hot water.Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set.Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight.For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens.Serve the cooled cheesecake in slices with the blueberry compote. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in springform cake tin with baking parchment. For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix. For the baked blueberry cheesecake, melt the butter in a medium saucepan and add the crushed biscuits and mix. Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust. Bake for 10 minutes, then set aside to cool completely. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together. Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together. Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully. Add the eggs continually whisking until the mixture is smooth, then add the blueberries and stir carefully. Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness. Pour onto the baked base and tap the tin lightly against the work surface to settle the mixture into the tin. Wrap the outside of the tin in a double thickness of foil if you are concerned about the tin’s water-tightness. Place the cake into a deep roasting tin containing 2cm/1in hot water. Place the cake into a deep roasting tin containing 2cm/1in hot water. Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set. Bake in the oven for 1¼-1½ hours or until the cheesecake is golden-brown and just set. Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight. Turn the heat off in the oven and leave the cake in the oven for at least two hours or preferably overnight. For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens. For the blueberry compôte, place the blueberries and sugar into a sauce pan and cook until the sauce thickens. Serve the cooled cheesecake in slices with the blueberry compote. Serve the cooled cheesecake in slices with the blueberry compote."
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} | 3626bf6e042ad08c9e3a6c54e173c2d51acc61745f559e073bae15852a717403 | Beef and mushroom pie recipe
An average of 3.7 out of 5 stars from 7 ratings Make this simple pie recipe even easier by cooking the filling in a slow cooker the day before you want to serve it. 500g/1lb 2oz beef stewing steaksalt and pepper2 tbsp vegetable oil1 tbsp cornflour1 onions, chopped2 carrots, chopped2 sprigs thyme, leaves picked160g/5¾oz whole button mushrooms1 beef stock cube, dissolved in 400ml/14fl oz water1 free-range egg yolk, beaten100g/3½oz puff pastry, rolled to 5mm thick 500g/1lb 2oz beef stewing steak salt and pepper 2 tbsp vegetable oil 1 tbsp cornflour 1 onions, chopped 2 carrots, chopped 2 sprigs thyme, leaves picked 160g/5¾oz whole button mushrooms 1 beef stock cube, dissolved in 400ml/14fl oz water 1 free-range egg yolk, beaten 100g/3½oz puff pastry, rolled to 5mm thick Method Season the beef with salt and black pepper.Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan.Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes.Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender.Season, to taste, with salt and black pepper, remove from the heat and set aside to cool.Preheat the oven to 180C/350F/Gas 4.Spoon the cooled meat mixture into a large pie dish.Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown. Season the beef with salt and black pepper. Season the beef with salt and black pepper. Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan. Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan. Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes. Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes. Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender. Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender. Season, to taste, with salt and black pepper, remove from the heat and set aside to cool. Season, to taste, with salt and black pepper, remove from the heat and set aside to cool. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Spoon the cooled meat mixture into a large pie dish. Spoon the cooled meat mixture into a large pie dish. Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish. Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish. Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape. Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape. Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown. Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef and mushroom pie recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings Make this simple pie recipe even easier by cooking the filling in a slow cooker the day before you want to serve it. 500g/1lb 2oz beef stewing steaksalt and pepper2 tbsp vegetable oil1 tbsp cornflour1 onions, chopped2 carrots, chopped2 sprigs thyme, leaves picked160g/5¾oz whole button mushrooms1 beef stock cube, dissolved in 400ml/14fl oz water1 free-range egg yolk, beaten100g/3½oz puff pastry, rolled to 5mm thick 500g/1lb 2oz beef stewing steak salt and pepper 2 tbsp vegetable oil 1 tbsp cornflour 1 onions, chopped 2 carrots, chopped 2 sprigs thyme, leaves picked 160g/5¾oz whole button mushrooms 1 beef stock cube, dissolved in 400ml/14fl oz water 1 free-range egg yolk, beaten 100g/3½oz puff pastry, rolled to 5mm thick Method Season the beef with salt and black pepper.Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan.Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes.Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender.Season, to taste, with salt and black pepper, remove from the heat and set aside to cool.Preheat the oven to 180C/350F/Gas 4.Spoon the cooled meat mixture into a large pie dish.Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish.Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape.Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown. Season the beef with salt and black pepper. Season the beef with salt and black pepper. Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan. Heat an ovenproof casserole until hot. Add the vegetable oil and beef in batches and fry until browned. Return all the beef to the pan. Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes. Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes. Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender. Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 hours, or until the beef is very tender. Season, to taste, with salt and black pepper, remove from the heat and set aside to cool. Season, to taste, with salt and black pepper, remove from the heat and set aside to cool. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Spoon the cooled meat mixture into a large pie dish. Spoon the cooled meat mixture into a large pie dish. Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish. Brush the edge of the dish with the beaten egg and then lay the pastry over the top of the filling and dish. Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape. Crimp the edge to seal, then brush the pastry with more beaten egg and cut two slits in the top of the pie to let the steam escape. Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown. Place on a baking tray in the oven for 25-35 minutes, or until the filling is hot and the pastry crisp and golden-brown."
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} | 563ff0405881edecea864265b36abcce038b823c775f9ca07ab7374fe16aa25d | Stuffed chicken with herbs and Parmesan recipe
An average of 0.0 out of 5 stars from 0 ratings A quick herb and cheese stuffed chicken breast, that's ready and on the table in under 30 minutes. Serve with rice or boiled potatoes. 5g/⅛oz fresh tarragon leaves10g/⅓oz fresh parsley leaves25g/1oz Parmesan cheese, roughly choppedgood pinch flaked sea salt1 medium free-range egg yolk5 tbsp extra virgin olive oil, plus extra for greasing2 boneless, skinless chicken breasts (each around 150g/5½oz)salt and freshly ground black pepper 5g/⅛oz fresh tarragon leaves 10g/⅓oz fresh parsley leaves 25g/1oz Parmesan cheese, roughly chopped good pinch flaked sea salt 1 medium free-range egg yolk 5 tbsp extra virgin olive oil, plus extra for greasing 2 boneless, skinless chicken breasts (each around 150g/5½oz) salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again.Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets.Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again. Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets. Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets. Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving. Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/stuffed_herb_chicken_48924",
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"delivery_version": "v1.0",
"title": "Stuffed chicken with herbs and Parmesan recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A quick herb and cheese stuffed chicken breast, that's ready and on the table in under 30 minutes. Serve with rice or boiled potatoes. 5g/⅛oz fresh tarragon leaves10g/⅓oz fresh parsley leaves25g/1oz Parmesan cheese, roughly choppedgood pinch flaked sea salt1 medium free-range egg yolk5 tbsp extra virgin olive oil, plus extra for greasing2 boneless, skinless chicken breasts (each around 150g/5½oz)salt and freshly ground black pepper 5g/⅛oz fresh tarragon leaves 10g/⅓oz fresh parsley leaves 25g/1oz Parmesan cheese, roughly chopped good pinch flaked sea salt 1 medium free-range egg yolk 5 tbsp extra virgin olive oil, plus extra for greasing 2 boneless, skinless chicken breasts (each around 150g/5½oz) salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again.Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets.Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again. Put the herbs, Parmesan and salt in a small food processor and blitz until very finely chopped. Tip half of the herb mixture into a small bowl and stir in the egg yolk to make a stuffing. Add 4 tablespoons of the oil to the food processor and blitz again. Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets. Place the chicken breasts on a board, season with salt and pepper and carefully make a horizontal pocket through the thickest part of each one. Push the herb stuffing into the pockets. Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving. Heat the remaining tablespoon of oil in a medium non-stick ovenproof frying pan and fry the chicken for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes, then thickly slice before serving."
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} | 3d2fa1f3836a3c3a49c85e6c377bf828ce89d6494cf31d44f19a684489966dc1 | Trompetti with chestnut and pancetta sauce recipe
An average of 4.8 out of 5 stars from 6 ratings A simple pasta dish is elevated to new heights with a tasty chestnut and pancetta sauce. 360g/12½oz trompetti pasta4 tbsp extra virgin olive oil1 leek, finely chopped80g/2¾oz pancetta, finely chopped300g/10½oz cooked chestnuts, roughly chopped2 rosemary sprigs, leaves picked140g/5oz mascarponesea salt and freshly ground black peppergrated pecorino, to serve 360g/12½oz trompetti pasta 4 tbsp extra virgin olive oil 1 leek, finely chopped 80g/2¾oz pancetta, finely chopped 300g/10½oz cooked chestnuts, roughly chopped 2 rosemary sprigs, leaves picked 140g/5oz mascarpone sea salt and freshly ground black pepper grated pecorino, to serve Method Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water.Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes.In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. Serve with a sprinkling of grated pecorino. Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water. Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes. In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. Serve with a sprinkling of grated pecorino. Serve with a sprinkling of grated pecorino. | {
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"title": "Trompetti with chestnut and pancetta sauce recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings A simple pasta dish is elevated to new heights with a tasty chestnut and pancetta sauce. 360g/12½oz trompetti pasta4 tbsp extra virgin olive oil1 leek, finely chopped80g/2¾oz pancetta, finely chopped300g/10½oz cooked chestnuts, roughly chopped2 rosemary sprigs, leaves picked140g/5oz mascarponesea salt and freshly ground black peppergrated pecorino, to serve 360g/12½oz trompetti pasta 4 tbsp extra virgin olive oil 1 leek, finely chopped 80g/2¾oz pancetta, finely chopped 300g/10½oz cooked chestnuts, roughly chopped 2 rosemary sprigs, leaves picked 140g/5oz mascarpone sea salt and freshly ground black pepper grated pecorino, to serve Method Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water.Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes.In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. Serve with a sprinkling of grated pecorino. Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water. Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes. In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary. Serve with a sprinkling of grated pecorino. Serve with a sprinkling of grated pecorino."
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} | 286d5bd540852430dde09d97bc2c6f9e046a893419f86141f4ebe52dc7959860 | Sautéed chicken with watercress sauce recipe
Sautéed chicken with asparagus, Jersey Royals and watercress sauce An average of 4.5 out of 5 stars from 8 ratings Need a new way with chicken breast? Try Matt Tebbutt’s buttery tarragon chicken, served with a vibrant watercress sauce and Jersey Royals. 1 chicken breast, sliced 2 tsp light soy sauce2 tsp vegetable oil, plus extra for frying 2 tsp cornflour 1 garlic clove, crushed15g/½oz unsalted butter 1 tbsp chopped fresh tarragon 1 chicken breast, sliced 2 tsp light soy sauce 2 tsp vegetable oil, plus extra for frying 2 tsp cornflour 1 garlic clove, crushed 15g/½oz unsalted butter 1 tbsp chopped fresh tarragon 50g/1¾oz cashews, soaked overnight in water1 tsp Dijon mustard 1 lemon, juice only80g/3oz bunch watercress, stalks removed, plus extra to serve 2 tbsp olive oil 50g/1¾oz cashews, soaked overnight in water 1 tsp Dijon mustard 1 lemon, juice only 80g/3oz bunch watercress, stalks removed, plus extra to serve 2 tbsp olive oil 6 spears blanched asparagus, cut into 3 pieces each4 scrubbed and cooked Jersey Royals, slicedsliced radishes 6 spears blanched asparagus, cut into 3 pieces each 4 scrubbed and cooked Jersey Royals, sliced sliced radishes Method In a small bowl, toss the chicken in the soy sauce and oil.Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken.Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus. In a small bowl, toss the chicken in the soy sauce and oil. In a small bowl, toss the chicken in the soy sauce and oil. Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken. Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus. | {
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"title": "Sautéed chicken with watercress sauce recipe",
"content": "Sautéed chicken with asparagus, Jersey Royals and watercress sauce An average of 4.5 out of 5 stars from 8 ratings Need a new way with chicken breast? Try Matt Tebbutt’s buttery tarragon chicken, served with a vibrant watercress sauce and Jersey Royals. 1 chicken breast, sliced 2 tsp light soy sauce2 tsp vegetable oil, plus extra for frying 2 tsp cornflour 1 garlic clove, crushed15g/½oz unsalted butter 1 tbsp chopped fresh tarragon 1 chicken breast, sliced 2 tsp light soy sauce 2 tsp vegetable oil, plus extra for frying 2 tsp cornflour 1 garlic clove, crushed 15g/½oz unsalted butter 1 tbsp chopped fresh tarragon 50g/1¾oz cashews, soaked overnight in water1 tsp Dijon mustard 1 lemon, juice only80g/3oz bunch watercress, stalks removed, plus extra to serve 2 tbsp olive oil 50g/1¾oz cashews, soaked overnight in water 1 tsp Dijon mustard 1 lemon, juice only 80g/3oz bunch watercress, stalks removed, plus extra to serve 2 tbsp olive oil 6 spears blanched asparagus, cut into 3 pieces each4 scrubbed and cooked Jersey Royals, slicedsliced radishes 6 spears blanched asparagus, cut into 3 pieces each 4 scrubbed and cooked Jersey Royals, sliced sliced radishes Method In a small bowl, toss the chicken in the soy sauce and oil.Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken.Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus. In a small bowl, toss the chicken in the soy sauce and oil. In a small bowl, toss the chicken in the soy sauce and oil. Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken. Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus."
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} | de21f4db0db062df81382ff8af0d48a15f635db8afc8ee4cc20f671177da893e | Duckstrami with smacked cucumber recipe
An average of 4.5 out of 5 stars from 11 ratings Duck breasts are cured then coated with a pastrami rub and fried for a deliciously different dinner. 2 duck breasts, skin on20g/¾oz fine sea salt 2 tsp soft dark brown sugar 1 tbsp garlic powder 4 juniper berries, ground 2 bay leaves, finely crushed 2 tsp ground coriander 1 tsp paprika 1 tsp mixed spice 1 tsp cracked black pepper 4 spring onions, trimmed and cut diagonally, to garnishsteamed jasmine or long-grain rice, to serve 2 duck breasts, skin on 20g/¾oz fine sea salt 2 tsp soft dark brown sugar 1 tbsp garlic powder 4 juniper berries, ground 2 bay leaves, finely crushed 2 tsp ground coriander 1 tsp paprika 1 tsp mixed spice 1 tsp cracked black pepper 4 spring onions, trimmed and cut diagonally, to garnish steamed jasmine or long-grain rice, to serve 2 tsp coriander seeds, toasted and crushed 2 tsp cracked black pepper vegetable oil, for brushing 2 tsp coriander seeds, toasted and crushed 2 tsp cracked black pepper vegetable oil, for brushing ½ cucumber (halved lengthways)1 tsp sea salt flakes 4 Szechuan peppercorns, toasted and ground 1 garlic clove, crushed1 tsp granulated sugar 2 tbsp rice vinegar ¼ tsp ground black pepper 1 tbsp soy sauce 2 tbsp crispy chilies in oil (available in Asian supermarkets) ½ cucumber (halved lengthways) 1 tsp sea salt flakes 4 Szechuan peppercorns, toasted and ground 1 garlic clove, crushed 1 tsp granulated sugar 2 tbsp rice vinegar ¼ tsp ground black pepper 1 tbsp soy sauce 2 tbsp crispy chilies in oil (available in Asian supermarkets) 2cm/1in piece ginger, peeled and thinly sliced2 tbsp caster sugar1 tbsp cider vinegar 2cm/1in piece ginger, peeled and thinly sliced 2 tbsp caster sugar 1 tbsp cider vinegar Method To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours.To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest. Meanwhile, to make the smacked cucumber, place the cucumber on a board and place a flat metal implement, such as a spatula, on top. Using the palm of your hand, smack the metal implement until the cucumber splits and breaks. Chop into bite-sized pieces and transfer to a bowl. Add the salt, toss and set aside for 30 minutes. Whisk the remaining ingredients together in a bowl. Drain the liquid from the cucumber and top with chili dressing. To make the ginger sauce, place the ginger and caster sugar in a saucepan with 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes, then finish with the vinegar. To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice and ginger sauce on the side. To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours. To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours. To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest. To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest. Meanwhile, to make the smacked cucumber, place the cucumber on a board and place a flat metal implement, such as a spatula, on top. Using the palm of your hand, smack the metal implement until the cucumber splits and breaks. Chop into bite-sized pieces and transfer to a bowl. Add the salt, toss and set aside for 30 minutes. Whisk the remaining ingredients together in a bowl. Drain the liquid from the cucumber and top with chili dressing. Meanwhile, to make the smacked cucumber, place the cucumber on a board and place a flat metal implement, such as a spatula, on top. Using the palm of your hand, smack the metal implement until the cucumber splits and breaks. Chop into bite-sized pieces and transfer to a bowl. Add the salt, toss and set aside for 30 minutes. Whisk the remaining ingredients together in a bowl. Drain the liquid from the cucumber and top with chili dressing. To make the ginger sauce, place the ginger and caster sugar in a saucepan with 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes, then finish with the vinegar. To make the ginger sauce, place the ginger and caster sugar in a saucepan with 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes, then finish with the vinegar. To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice and ginger sauce on the side. To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice and ginger sauce on the side. | {
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"title": "Duckstrami with smacked cucumber recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings Duck breasts are cured then coated with a pastrami rub and fried for a deliciously different dinner. 2 duck breasts, skin on20g/¾oz fine sea salt 2 tsp soft dark brown sugar 1 tbsp garlic powder 4 juniper berries, ground 2 bay leaves, finely crushed 2 tsp ground coriander 1 tsp paprika 1 tsp mixed spice 1 tsp cracked black pepper 4 spring onions, trimmed and cut diagonally, to garnishsteamed jasmine or long-grain rice, to serve 2 duck breasts, skin on 20g/¾oz fine sea salt 2 tsp soft dark brown sugar 1 tbsp garlic powder 4 juniper berries, ground 2 bay leaves, finely crushed 2 tsp ground coriander 1 tsp paprika 1 tsp mixed spice 1 tsp cracked black pepper 4 spring onions, trimmed and cut diagonally, to garnish steamed jasmine or long-grain rice, to serve 2 tsp coriander seeds, toasted and crushed 2 tsp cracked black pepper vegetable oil, for brushing 2 tsp coriander seeds, toasted and crushed 2 tsp cracked black pepper vegetable oil, for brushing ½ cucumber (halved lengthways)1 tsp sea salt flakes 4 Szechuan peppercorns, toasted and ground 1 garlic clove, crushed1 tsp granulated sugar 2 tbsp rice vinegar ¼ tsp ground black pepper 1 tbsp soy sauce 2 tbsp crispy chilies in oil (available in Asian supermarkets) ½ cucumber (halved lengthways) 1 tsp sea salt flakes 4 Szechuan peppercorns, toasted and ground 1 garlic clove, crushed 1 tsp granulated sugar 2 tbsp rice vinegar ¼ tsp ground black pepper 1 tbsp soy sauce 2 tbsp crispy chilies in oil (available in Asian supermarkets) 2cm/1in piece ginger, peeled and thinly sliced2 tbsp caster sugar1 tbsp cider vinegar 2cm/1in piece ginger, peeled and thinly sliced 2 tbsp caster sugar 1 tbsp cider vinegar Method To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours.To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest. Meanwhile, to make the smacked cucumber, place the cucumber on a board and place a flat metal implement, such as a spatula, on top. Using the palm of your hand, smack the metal implement until the cucumber splits and breaks. Chop into bite-sized pieces and transfer to a bowl. Add the salt, toss and set aside for 30 minutes. Whisk the remaining ingredients together in a bowl. Drain the liquid from the cucumber and top with chili dressing. To make the ginger sauce, place the ginger and caster sugar in a saucepan with 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes, then finish with the vinegar. To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice and ginger sauce on the side. To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours. To make the duck, score the duck skin in a crosshatch pattern. Combine all of the remaining ingredients in a bowl and rub all over the duck. Place in the fridge for 24 hours. To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest. To make the pastrami rub, mix together the coriander seeds and pepper. Remove the duck from the fridge, take out of the bowl, wash off and pat dry with kitchen towels. Brush the meat side of the duck with a little vegetable oil and generously apply half of the pastrami rub. Heat a dry frying pan over a medium–hot heat, cook the duck skin-side down for 3 minutes and then sear the other side for 2 minutes, or until cooked to your liking. Leave to rest. Meanwhile, to make the smacked cucumber, place the cucumber on a board and place a flat metal implement, such as a spatula, on top. Using the palm of your hand, smack the metal implement until the cucumber splits and breaks. Chop into bite-sized pieces and transfer to a bowl. Add the salt, toss and set aside for 30 minutes. Whisk the remaining ingredients together in a bowl. Drain the liquid from the cucumber and top with chili dressing. Meanwhile, to make the smacked cucumber, place the cucumber on a board and place a flat metal implement, such as a spatula, on top. Using the palm of your hand, smack the metal implement until the cucumber splits and breaks. Chop into bite-sized pieces and transfer to a bowl. Add the salt, toss and set aside for 30 minutes. Whisk the remaining ingredients together in a bowl. Drain the liquid from the cucumber and top with chili dressing. To make the ginger sauce, place the ginger and caster sugar in a saucepan with 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes, then finish with the vinegar. To make the ginger sauce, place the ginger and caster sugar in a saucepan with 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes, then finish with the vinegar. To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice and ginger sauce on the side. To serve, slice the duck breasts. Place the cucumbers on a serving platter and top with the duck. Garnish with the spring onions and remaining pastrami rub and serve with the steamed rice and ginger sauce on the side."
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} | 03fe38c0b34297fac91dea9119ed5879b1114b9551ce50da4abca63b1a2e0419 | Summer vegetables in a spinach sauce recipe
An average of 4.3 out of 5 stars from 3 ratings Use any summer vegetables you like to serve with this vibrant, tangy green sauce. A lovely vegetable side dish. 200g/7oz baby spinach200g/7oz mayonnaise bunch fresh chives, snippedbunch fresh coriander, chopped1 tsp Dijon mustard 200g/7oz crème fraîchechive flowers, to garnish 200g/7oz baby spinach 200g/7oz mayonnaise bunch fresh chives, snipped bunch fresh coriander, chopped 1 tsp Dijon mustard 200g/7oz crème fraîche chive flowers, to garnish 4 tbsp olive oil200g/7oz peas200g/7oz broad beans8 chive flowers1 punnet pea shoots 4 tbsp olive oil 200g/7oz peas 200g/7oz broad beans 8 chive flowers 1 punnet pea shoots Method To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots. To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots. | {
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"title": "Summer vegetables in a spinach sauce recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Use any summer vegetables you like to serve with this vibrant, tangy green sauce. A lovely vegetable side dish. 200g/7oz baby spinach200g/7oz mayonnaise bunch fresh chives, snippedbunch fresh coriander, chopped1 tsp Dijon mustard 200g/7oz crème fraîchechive flowers, to garnish 200g/7oz baby spinach 200g/7oz mayonnaise bunch fresh chives, snipped bunch fresh coriander, chopped 1 tsp Dijon mustard 200g/7oz crème fraîche chive flowers, to garnish 4 tbsp olive oil200g/7oz peas200g/7oz broad beans8 chive flowers1 punnet pea shoots 4 tbsp olive oil 200g/7oz peas 200g/7oz broad beans 8 chive flowers 1 punnet pea shoots Method To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots. To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots. Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots."
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} | 69397d0dda2e3e5e074459dfe811b81c74ea474c604d3fd955a8a6d2996cd48d | Florence Greenberg's honey cake recipe
An average of 4.8 out of 5 stars from 4 ratings Matt Tebbutt made Jewish cooking legend Florence Greenberg's easy spiced honey cake on Saturday Kitchen. 2 free-range eggs110g/3¾oz caster sugar 3 tbsp vegetable oil225g/8oz runny honey, plus 75g/2½oz for topping the cake225g/8oz self-raising flour½ tsp ground ginger½ tsp ground cinnamon ½ tsp mixed spice½ tsp bicarbonate of soda150ml/5fl oz warm water75g/2½oz runny honey, warmed75g/2½oz toasted flaked almonds 2 free-range eggs 110g/3¾oz caster sugar 3 tbsp vegetable oil 225g/8oz runny honey, plus 75g/2½oz for topping the cake 225g/8oz self-raising flour ½ tsp ground ginger ½ tsp ground cinnamon ½ tsp mixed spice ½ tsp bicarbonate of soda 150ml/5fl oz warm water 75g/2½oz runny honey, warmed 75g/2½oz toasted flaked almonds Method Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine.Sift the flour, ginger, cinnamon and mixed spice into a bowl.Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve. Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine. Sift the flour, ginger, cinnamon and mixed spice into a bowl. Sift the flour, ginger, cinnamon and mixed spice into a bowl. Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve. | {
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"title": "Florence Greenberg's honey cake recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Matt Tebbutt made Jewish cooking legend Florence Greenberg's easy spiced honey cake on Saturday Kitchen. 2 free-range eggs110g/3¾oz caster sugar 3 tbsp vegetable oil225g/8oz runny honey, plus 75g/2½oz for topping the cake225g/8oz self-raising flour½ tsp ground ginger½ tsp ground cinnamon ½ tsp mixed spice½ tsp bicarbonate of soda150ml/5fl oz warm water75g/2½oz runny honey, warmed75g/2½oz toasted flaked almonds 2 free-range eggs 110g/3¾oz caster sugar 3 tbsp vegetable oil 225g/8oz runny honey, plus 75g/2½oz for topping the cake 225g/8oz self-raising flour ½ tsp ground ginger ½ tsp ground cinnamon ½ tsp mixed spice ½ tsp bicarbonate of soda 150ml/5fl oz warm water 75g/2½oz runny honey, warmed 75g/2½oz toasted flaked almonds Method Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine.Sift the flour, ginger, cinnamon and mixed spice into a bowl.Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve. Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose bottomed cake tin with baking paper. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine. Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine. Sift the flour, ginger, cinnamon and mixed spice into a bowl. Sift the flour, ginger, cinnamon and mixed spice into a bowl. Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve. Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve."
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} | 562079d473e3f4393d5fcfe062bf6dd8a2c3ba84e4a5bf63198354dc3ddd2b75 | Crab and scallop Mornay recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017qst1.jpg Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. 6 large diver-caught scallops, shucked (keep the shells)knob of butter100g/3½oz white or brown (or a mixture) handpicked crabmeat 6 large diver-caught scallops, shucked (keep the shells) knob of butter 100g/3½oz white or brown (or a mixture) handpicked crabmeat 500ml/18fl oz whole milk1 bay leaf½ small onion, finely sliced30g/1oz butter, plus extra for greasing30g/1oz plain flour1½ tsp English mustard powder3 tbsp white wine2 tbsp single cream25g/1oz Gruyère cheese, finely grated2 heaped tbsp snipped chives 500ml/18fl oz whole milk 1 bay leaf ½ small onion, finely sliced 30g/1oz butter, plus extra for greasing 30g/1oz plain flour 1½ tsp English mustard powder 3 tbsp white wine 2 tbsp single cream 25g/1oz Gruyère cheese, finely grated 2 heaped tbsp snipped chives 25g/1oz white breadcrumbs, made with crust-less day-old bread25g/1oz Gruyère cheese, finely grated3 heaped tbsp finely chopped curly parsley (optional)flaked sea salt and freshly ground black pepper 25g/1oz white breadcrumbs, made with crust-less day-old bread 25g/1oz Gruyère cheese, finely grated 3 heaped tbsp finely chopped curly parsley (optional) flaked sea salt and freshly ground black pepper Method Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7.To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes. Strain through a fine sieve into a jug.Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing.Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop.Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.)Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine. Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes. Strain through a fine sieve into a jug. To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes. Strain through a fine sieve into a jug. Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing. Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing. Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop. Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop. Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.) Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.) Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine. Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine. | {
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"title": "Crab and scallop Mornay recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017qst1.jpg Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. 6 large diver-caught scallops, shucked (keep the shells)knob of butter100g/3½oz white or brown (or a mixture) handpicked crabmeat 6 large diver-caught scallops, shucked (keep the shells) knob of butter 100g/3½oz white or brown (or a mixture) handpicked crabmeat 500ml/18fl oz whole milk1 bay leaf½ small onion, finely sliced30g/1oz butter, plus extra for greasing30g/1oz plain flour1½ tsp English mustard powder3 tbsp white wine2 tbsp single cream25g/1oz Gruyère cheese, finely grated2 heaped tbsp snipped chives 500ml/18fl oz whole milk 1 bay leaf ½ small onion, finely sliced 30g/1oz butter, plus extra for greasing 30g/1oz plain flour 1½ tsp English mustard powder 3 tbsp white wine 2 tbsp single cream 25g/1oz Gruyère cheese, finely grated 2 heaped tbsp snipped chives 25g/1oz white breadcrumbs, made with crust-less day-old bread25g/1oz Gruyère cheese, finely grated3 heaped tbsp finely chopped curly parsley (optional)flaked sea salt and freshly ground black pepper 25g/1oz white breadcrumbs, made with crust-less day-old bread 25g/1oz Gruyère cheese, finely grated 3 heaped tbsp finely chopped curly parsley (optional) flaked sea salt and freshly ground black pepper Method Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7.To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes. Strain through a fine sieve into a jug.Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing.Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop.Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.)Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine. Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/Gas 7. To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes. Strain through a fine sieve into a jug. To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes. Strain through a fine sieve into a jug. Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing. Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing. Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop. Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop. Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.) Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.) Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine. Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine."
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} | 38f595fb943cf29d3b52c4571d7c7ba760f18f08f4aa1b3db218bb05c1c89b36 | Steak and mushroom sauce recipe
An average of 5.0 out of 5 stars from 2 ratings An indulgent treat of juicy rib-eye steaks with a creamy mushroom sauce and a crisp potato rosti. 1 potato, grated1 parsnip, grated (if using large parsnips remove the woody core)2 tbsp crème fraîche1 free-range egg yolk 25g/1oz butter, meltedsalt and freshly ground black pepper 1 potato, grated 1 parsnip, grated (if using large parsnips remove the woody core) 2 tbsp crème fraîche 1 free-range egg yolk 25g/1oz butter, melted salt and freshly ground black pepper 50g/1¾oz unsalted butter1 garlic clove, chopped250g/9oz wild mushrooms 3 tbsp Madeira300ml/10fl oz dark chicken stock100ml/3½oz double creamhandful fresh tarragon leaves, chopped2 tbsp fresh chervil leaves, for garnish 50g/1¾oz unsalted butter 1 garlic clove, chopped 250g/9oz wild mushrooms 3 tbsp Madeira 300ml/10fl oz dark chicken stock 100ml/3½oz double cream handful fresh tarragon leaves, chopped 2 tbsp fresh chervil leaves, for garnish 2 tbsp oil4 x 200g/7oz rib-eye steaks50g/1¾oz unsalted butter 2 tbsp oil 4 x 200g/7oz rib-eye steaks 50g/1¾oz unsalted butter 1 large parsnip, sliced into strips using a vegetable peeler 1 large parsnip, sliced into strips using a vegetable peeler Method For the rosti, wrap the potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and add the parsnip, crème fraîche and egg yolk. Season with salt and pepper and stir to combine.Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. Spoon the potato mixture into the rings, press down well using a spoon and cook for 3-4 minutes, or until the base is golden-brown. Remove the rings and turn the rosti over. Cook for 3-4 minutes on the other side, or until cooked through. For the mushroom sauce, heat the butter in a large frying pan until foaming. Fry the garlic for 2-3 minutes (do not burn the garlic or it will be bitter). Add the mushrooms and fry for 3-4 minutes, or until golden-brown and the liquid from the mushrooms has been released. Pour in the Madeira and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Stir in the cream, tarragon and chervil and simmer for 5-7 minutes.For the rib-eye steak, heat a large frying pan and add the oil, once hot, add the steaks and cook on each side for 2-3 minutes, or until cooked to your liking (you may need to do this in batches). Add the butter at the last minute and baste the meat. Allow the steak to rest for 10 minutes before serving. For the parsnip crisps. heat a deep-fat fryer to 180C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully add the parsnip strips into the oil and fry until golden-brown. Remove using a slotted spoon and drain on kitchen paper.To serve, cut the steaks into slices and place on serving plates with the sauce, a rosti and some parsnip crisps. For the rosti, wrap the potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and add the parsnip, crème fraîche and egg yolk. Season with salt and pepper and stir to combine. For the rosti, wrap the potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and add the parsnip, crème fraîche and egg yolk. Season with salt and pepper and stir to combine. Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. Spoon the potato mixture into the rings, press down well using a spoon and cook for 3-4 minutes, or until the base is golden-brown. Remove the rings and turn the rosti over. Cook for 3-4 minutes on the other side, or until cooked through. Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. Spoon the potato mixture into the rings, press down well using a spoon and cook for 3-4 minutes, or until the base is golden-brown. Remove the rings and turn the rosti over. Cook for 3-4 minutes on the other side, or until cooked through. For the mushroom sauce, heat the butter in a large frying pan until foaming. Fry the garlic for 2-3 minutes (do not burn the garlic or it will be bitter). Add the mushrooms and fry for 3-4 minutes, or until golden-brown and the liquid from the mushrooms has been released. Pour in the Madeira and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Stir in the cream, tarragon and chervil and simmer for 5-7 minutes. For the mushroom sauce, heat the butter in a large frying pan until foaming. Fry the garlic for 2-3 minutes (do not burn the garlic or it will be bitter). Add the mushrooms and fry for 3-4 minutes, or until golden-brown and the liquid from the mushrooms has been released. Pour in the Madeira and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Stir in the cream, tarragon and chervil and simmer for 5-7 minutes. For the rib-eye steak, heat a large frying pan and add the oil, once hot, add the steaks and cook on each side for 2-3 minutes, or until cooked to your liking (you may need to do this in batches). Add the butter at the last minute and baste the meat. Allow the steak to rest for 10 minutes before serving. For the rib-eye steak, heat a large frying pan and add the oil, once hot, add the steaks and cook on each side for 2-3 minutes, or until cooked to your liking (you may need to do this in batches). Add the butter at the last minute and baste the meat. Allow the steak to rest for 10 minutes before serving. For the parsnip crisps. heat a deep-fat fryer to 180C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully add the parsnip strips into the oil and fry until golden-brown. Remove using a slotted spoon and drain on kitchen paper. For the parsnip crisps. heat a deep-fat fryer to 180C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully add the parsnip strips into the oil and fry until golden-brown. Remove using a slotted spoon and drain on kitchen paper. To serve, cut the steaks into slices and place on serving plates with the sauce, a rosti and some parsnip crisps. To serve, cut the steaks into slices and place on serving plates with the sauce, a rosti and some parsnip crisps. | {
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"url": "https://www.bbc.co.uk/food/recipes/rib-eye_steak_with_a_15551",
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"delivery_version": "v1.0",
"title": "Steak and mushroom sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings An indulgent treat of juicy rib-eye steaks with a creamy mushroom sauce and a crisp potato rosti. 1 potato, grated1 parsnip, grated (if using large parsnips remove the woody core)2 tbsp crème fraîche1 free-range egg yolk 25g/1oz butter, meltedsalt and freshly ground black pepper 1 potato, grated 1 parsnip, grated (if using large parsnips remove the woody core) 2 tbsp crème fraîche 1 free-range egg yolk 25g/1oz butter, melted salt and freshly ground black pepper 50g/1¾oz unsalted butter1 garlic clove, chopped250g/9oz wild mushrooms 3 tbsp Madeira300ml/10fl oz dark chicken stock100ml/3½oz double creamhandful fresh tarragon leaves, chopped2 tbsp fresh chervil leaves, for garnish 50g/1¾oz unsalted butter 1 garlic clove, chopped 250g/9oz wild mushrooms 3 tbsp Madeira 300ml/10fl oz dark chicken stock 100ml/3½oz double cream handful fresh tarragon leaves, chopped 2 tbsp fresh chervil leaves, for garnish 2 tbsp oil4 x 200g/7oz rib-eye steaks50g/1¾oz unsalted butter 2 tbsp oil 4 x 200g/7oz rib-eye steaks 50g/1¾oz unsalted butter 1 large parsnip, sliced into strips using a vegetable peeler 1 large parsnip, sliced into strips using a vegetable peeler Method For the rosti, wrap the potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and add the parsnip, crème fraîche and egg yolk. Season with salt and pepper and stir to combine.Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. Spoon the potato mixture into the rings, press down well using a spoon and cook for 3-4 minutes, or until the base is golden-brown. Remove the rings and turn the rosti over. Cook for 3-4 minutes on the other side, or until cooked through. For the mushroom sauce, heat the butter in a large frying pan until foaming. Fry the garlic for 2-3 minutes (do not burn the garlic or it will be bitter). Add the mushrooms and fry for 3-4 minutes, or until golden-brown and the liquid from the mushrooms has been released. Pour in the Madeira and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Stir in the cream, tarragon and chervil and simmer for 5-7 minutes.For the rib-eye steak, heat a large frying pan and add the oil, once hot, add the steaks and cook on each side for 2-3 minutes, or until cooked to your liking (you may need to do this in batches). Add the butter at the last minute and baste the meat. Allow the steak to rest for 10 minutes before serving. For the parsnip crisps. heat a deep-fat fryer to 180C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully add the parsnip strips into the oil and fry until golden-brown. Remove using a slotted spoon and drain on kitchen paper.To serve, cut the steaks into slices and place on serving plates with the sauce, a rosti and some parsnip crisps. For the rosti, wrap the potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and add the parsnip, crème fraîche and egg yolk. Season with salt and pepper and stir to combine. For the rosti, wrap the potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and add the parsnip, crème fraîche and egg yolk. Season with salt and pepper and stir to combine. Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. Spoon the potato mixture into the rings, press down well using a spoon and cook for 3-4 minutes, or until the base is golden-brown. Remove the rings and turn the rosti over. Cook for 3-4 minutes on the other side, or until cooked through. Heat the butter in a frying pan over a medium heat and place two 7.5cm/3in chefs' rings into the pan. Spoon the potato mixture into the rings, press down well using a spoon and cook for 3-4 minutes, or until the base is golden-brown. Remove the rings and turn the rosti over. Cook for 3-4 minutes on the other side, or until cooked through. For the mushroom sauce, heat the butter in a large frying pan until foaming. Fry the garlic for 2-3 minutes (do not burn the garlic or it will be bitter). Add the mushrooms and fry for 3-4 minutes, or until golden-brown and the liquid from the mushrooms has been released. Pour in the Madeira and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Stir in the cream, tarragon and chervil and simmer for 5-7 minutes. For the mushroom sauce, heat the butter in a large frying pan until foaming. Fry the garlic for 2-3 minutes (do not burn the garlic or it will be bitter). Add the mushrooms and fry for 3-4 minutes, or until golden-brown and the liquid from the mushrooms has been released. Pour in the Madeira and cook until the volume of liquid has reduced by half, then add the stock and reduce again by half. Stir in the cream, tarragon and chervil and simmer for 5-7 minutes. For the rib-eye steak, heat a large frying pan and add the oil, once hot, add the steaks and cook on each side for 2-3 minutes, or until cooked to your liking (you may need to do this in batches). Add the butter at the last minute and baste the meat. Allow the steak to rest for 10 minutes before serving. For the rib-eye steak, heat a large frying pan and add the oil, once hot, add the steaks and cook on each side for 2-3 minutes, or until cooked to your liking (you may need to do this in batches). Add the butter at the last minute and baste the meat. Allow the steak to rest for 10 minutes before serving. For the parsnip crisps. heat a deep-fat fryer to 180C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully add the parsnip strips into the oil and fry until golden-brown. Remove using a slotted spoon and drain on kitchen paper. For the parsnip crisps. heat a deep-fat fryer to 180C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.) Carefully add the parsnip strips into the oil and fry until golden-brown. Remove using a slotted spoon and drain on kitchen paper. To serve, cut the steaks into slices and place on serving plates with the sauce, a rosti and some parsnip crisps. To serve, cut the steaks into slices and place on serving plates with the sauce, a rosti and some parsnip crisps."
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} | a2e416d71921ecd87913afe4a818e96a9420c7fd26b9343d02c1bcaf98ebf0b1 | Winter vegetable soup recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/winter_vegetable_soup_24185_16x9.jpg A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. 2 tbsp sunflower oil1 onion, finely sliced3 garlic cloves, finely sliced2 carrots, cut into 1.5cm/¾in chunks2 turnips, cut into 1.5cm/¾in chunks1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks1 large parsnip, cut into 1.5cm/¾in chunks2 heaped tsp paprika (sweet), plus extra to serve1 heaped tsp hot smoked paprika1 x 400g tin chopped tomatoes1 tbsp tomato purée125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional)100g/3½oz Puy lentils, rinsed and drained1.75 litres/3 pints stock, made with 1 chicken stock cube100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in piecesflaked sea salt and freshly ground black peppersoured cream or crème fraîche, to taste. 2 tbsp sunflower oil 1 onion, finely sliced 3 garlic cloves, finely sliced 2 carrots, cut into 1.5cm/¾in chunks 2 turnips, cut into 1.5cm/¾in chunks 1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks 1 large parsnip, cut into 1.5cm/¾in chunks 2 heaped tsp paprika (sweet), plus extra to serve 1 heaped tsp hot smoked paprika 1 x 400g tin chopped tomatoes 1 tbsp tomato purée 125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional) 100g/3½oz Puy lentils, rinsed and drained 1.75 litres/3 pints stock, made with 1 chicken stock cube 100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in pieces flaked sea salt and freshly ground black pepper soured cream or crème fraîche, to taste. Method Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks.Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly.Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then.Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly.Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. | {
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"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/winter_vegetable_soup_24185_16x9.jpg A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. 2 tbsp sunflower oil1 onion, finely sliced3 garlic cloves, finely sliced2 carrots, cut into 1.5cm/¾in chunks2 turnips, cut into 1.5cm/¾in chunks1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks1 large parsnip, cut into 1.5cm/¾in chunks2 heaped tsp paprika (sweet), plus extra to serve1 heaped tsp hot smoked paprika1 x 400g tin chopped tomatoes1 tbsp tomato purée125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional)100g/3½oz Puy lentils, rinsed and drained1.75 litres/3 pints stock, made with 1 chicken stock cube100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in piecesflaked sea salt and freshly ground black peppersoured cream or crème fraîche, to taste. 2 tbsp sunflower oil 1 onion, finely sliced 3 garlic cloves, finely sliced 2 carrots, cut into 1.5cm/¾in chunks 2 turnips, cut into 1.5cm/¾in chunks 1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks 1 large parsnip, cut into 1.5cm/¾in chunks 2 heaped tsp paprika (sweet), plus extra to serve 1 heaped tsp hot smoked paprika 1 x 400g tin chopped tomatoes 1 tbsp tomato purée 125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional) 100g/3½oz Puy lentils, rinsed and drained 1.75 litres/3 pints stock, made with 1 chicken stock cube 100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in pieces flaked sea salt and freshly ground black pepper soured cream or crème fraîche, to taste. Method Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks.Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly.Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then.Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly.Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika."
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} | 7786d7aa4d09193fdddab4cc5e4719872bf4ff0a403fc1e86a2ce5b0d6205a95 | Penang fish curry recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01787pq.jpg Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste. 3 tbsp sunflower oil15 Thai shallots (or 8 ordinary shallots), peeled and finely sliced2 x 160g/5¾oz cans coconut cream4 tbsp Thai yellow or red curry paste400g/14oz can coconut milk 2 lemongrass stalks8 fresh kaffir lime leaves, rinsed1-2 tbsp Thai fish sauce (nam pla) 2 tbsp palm sugar or soft light brown sugar150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans, cut into short lengths)1 large red pepper and 1 large yellow pepper, seeds removed, cut into 3cm/1¼ chunks1kg/2lb 4oz skinless mixed fresh white fish fillets, such as hake, pollack and whiting200g/7oz mangetout, trimmed and rinsedhandful coriander, leaves picked handful Thai basil (or normal basil), roughly torncooked rice, to serve 3 tbsp sunflower oil 15 Thai shallots (or 8 ordinary shallots), peeled and finely sliced 2 x 160g/5¾oz cans coconut cream 4 tbsp Thai yellow or red curry paste 400g/14oz can coconut milk 2 lemongrass stalks 8 fresh kaffir lime leaves, rinsed 1-2 tbsp Thai fish sauce (nam pla) 2 tbsp palm sugar or soft light brown sugar 150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans, cut into short lengths) 1 large red pepper and 1 large yellow pepper, seeds removed, cut into 3cm/1¼ chunks 1kg/2lb 4oz skinless mixed fresh white fish fillets, such as hake, pollack and whiting 200g/7oz mangetout, trimmed and rinsed handful coriander, leaves picked handful Thai basil (or normal basil), roughly torn cooked rice, to serve Method Place a large non-stick wok or wide frying pan or over a medium-high heat. Add the oil and stir-fry the sliced shallots for 5-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.Return the pan to a low heat, add the coconut cream and the curry paste and cook for one minute, stirring constantly. Pour over the coconut milk and stir in 100ml/3½fl oz water. Bring to a gentle simmer.Put the lemongrass on a board and cut in half. Bash with a rolling pin to bruise and flatten the stalks – this will allow their flavour to escape more easily into your curry. Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring.Add the pea aubergines and simmer gently for eight minutes, stirring occasionally until almost tender. (If using green beans, cook for three minutes instead.) Stir in the peppers and cook for five minutes more, stirring regularly. The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables. When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary. It needs to have a good balance of hot, salty, sour and sweet. At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked.Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes. Turn the fish in the sauce every now and then at the beginning of the cooking time, but stop as soon as you see it beginning to flake. The fish should look opaque rather than translucent when cooked and the curry should be thick and creamy but not so thick that it begins to burn on the bottom of the pan. If it does reduce too far, simply add a little extra water.Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice. Place a large non-stick wok or wide frying pan or over a medium-high heat. Add the oil and stir-fry the sliced shallots for 5-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Place a large non-stick wok or wide frying pan or over a medium-high heat. Add the oil and stir-fry the sliced shallots for 5-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Return the pan to a low heat, add the coconut cream and the curry paste and cook for one minute, stirring constantly. Pour over the coconut milk and stir in 100ml/3½fl oz water. Bring to a gentle simmer. Return the pan to a low heat, add the coconut cream and the curry paste and cook for one minute, stirring constantly. Pour over the coconut milk and stir in 100ml/3½fl oz water. Bring to a gentle simmer. Put the lemongrass on a board and cut in half. Bash with a rolling pin to bruise and flatten the stalks – this will allow their flavour to escape more easily into your curry. Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring. Put the lemongrass on a board and cut in half. Bash with a rolling pin to bruise and flatten the stalks – this will allow their flavour to escape more easily into your curry. Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring. Add the pea aubergines and simmer gently for eight minutes, stirring occasionally until almost tender. (If using green beans, cook for three minutes instead.) Stir in the peppers and cook for five minutes more, stirring regularly. The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables. Add the pea aubergines and simmer gently for eight minutes, stirring occasionally until almost tender. (If using green beans, cook for three minutes instead.) Stir in the peppers and cook for five minutes more, stirring regularly. The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables. When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary. It needs to have a good balance of hot, salty, sour and sweet. At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked. When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary. It needs to have a good balance of hot, salty, sour and sweet. At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked. Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes. Turn the fish in the sauce every now and then at the beginning of the cooking time, but stop as soon as you see it beginning to flake. Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes. Turn the fish in the sauce every now and then at the beginning of the cooking time, but stop as soon as you see it beginning to flake. The fish should look opaque rather than translucent when cooked and the curry should be thick and creamy but not so thick that it begins to burn on the bottom of the pan. If it does reduce too far, simply add a little extra water. The fish should look opaque rather than translucent when cooked and the curry should be thick and creamy but not so thick that it begins to burn on the bottom of the pan. If it does reduce too far, simply add a little extra water. Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice. Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice. | {
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"title": "Penang fish curry recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01787pq.jpg Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste. 3 tbsp sunflower oil15 Thai shallots (or 8 ordinary shallots), peeled and finely sliced2 x 160g/5¾oz cans coconut cream4 tbsp Thai yellow or red curry paste400g/14oz can coconut milk 2 lemongrass stalks8 fresh kaffir lime leaves, rinsed1-2 tbsp Thai fish sauce (nam pla) 2 tbsp palm sugar or soft light brown sugar150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans, cut into short lengths)1 large red pepper and 1 large yellow pepper, seeds removed, cut into 3cm/1¼ chunks1kg/2lb 4oz skinless mixed fresh white fish fillets, such as hake, pollack and whiting200g/7oz mangetout, trimmed and rinsedhandful coriander, leaves picked handful Thai basil (or normal basil), roughly torncooked rice, to serve 3 tbsp sunflower oil 15 Thai shallots (or 8 ordinary shallots), peeled and finely sliced 2 x 160g/5¾oz cans coconut cream 4 tbsp Thai yellow or red curry paste 400g/14oz can coconut milk 2 lemongrass stalks 8 fresh kaffir lime leaves, rinsed 1-2 tbsp Thai fish sauce (nam pla) 2 tbsp palm sugar or soft light brown sugar 150g/5½oz pea aubergines, washed well (or 150g/5½oz green beans, cut into short lengths) 1 large red pepper and 1 large yellow pepper, seeds removed, cut into 3cm/1¼ chunks 1kg/2lb 4oz skinless mixed fresh white fish fillets, such as hake, pollack and whiting 200g/7oz mangetout, trimmed and rinsed handful coriander, leaves picked handful Thai basil (or normal basil), roughly torn cooked rice, to serve Method Place a large non-stick wok or wide frying pan or over a medium-high heat. Add the oil and stir-fry the sliced shallots for 5-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.Return the pan to a low heat, add the coconut cream and the curry paste and cook for one minute, stirring constantly. Pour over the coconut milk and stir in 100ml/3½fl oz water. Bring to a gentle simmer.Put the lemongrass on a board and cut in half. Bash with a rolling pin to bruise and flatten the stalks – this will allow their flavour to escape more easily into your curry. Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring.Add the pea aubergines and simmer gently for eight minutes, stirring occasionally until almost tender. (If using green beans, cook for three minutes instead.) Stir in the peppers and cook for five minutes more, stirring regularly. The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables. When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary. It needs to have a good balance of hot, salty, sour and sweet. At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked.Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes. Turn the fish in the sauce every now and then at the beginning of the cooking time, but stop as soon as you see it beginning to flake. The fish should look opaque rather than translucent when cooked and the curry should be thick and creamy but not so thick that it begins to burn on the bottom of the pan. If it does reduce too far, simply add a little extra water.Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice. Place a large non-stick wok or wide frying pan or over a medium-high heat. Add the oil and stir-fry the sliced shallots for 5-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Place a large non-stick wok or wide frying pan or over a medium-high heat. Add the oil and stir-fry the sliced shallots for 5-8 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Return the pan to a low heat, add the coconut cream and the curry paste and cook for one minute, stirring constantly. Pour over the coconut milk and stir in 100ml/3½fl oz water. Bring to a gentle simmer. Return the pan to a low heat, add the coconut cream and the curry paste and cook for one minute, stirring constantly. Pour over the coconut milk and stir in 100ml/3½fl oz water. Bring to a gentle simmer. Put the lemongrass on a board and cut in half. Bash with a rolling pin to bruise and flatten the stalks – this will allow their flavour to escape more easily into your curry. Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring. Put the lemongrass on a board and cut in half. Bash with a rolling pin to bruise and flatten the stalks – this will allow their flavour to escape more easily into your curry. Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring. Add the pea aubergines and simmer gently for eight minutes, stirring occasionally until almost tender. (If using green beans, cook for three minutes instead.) Stir in the peppers and cook for five minutes more, stirring regularly. The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables. Add the pea aubergines and simmer gently for eight minutes, stirring occasionally until almost tender. (If using green beans, cook for three minutes instead.) Stir in the peppers and cook for five minutes more, stirring regularly. The coconut curry sauce needs to be bubbling gently but constantly to cook the vegetables. When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary. It needs to have a good balance of hot, salty, sour and sweet. At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked. When the aubergines are tender, taste the curry sauce and add more Thai fish sauce if necessary. It needs to have a good balance of hot, salty, sour and sweet. At this point the curry sauce can be removed from the heat and left to stand before the fish is ready to be cooked. Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes. Turn the fish in the sauce every now and then at the beginning of the cooking time, but stop as soon as you see it beginning to flake. Cut the fish pieces into 3cm/1¼in chunks and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes. Turn the fish in the sauce every now and then at the beginning of the cooking time, but stop as soon as you see it beginning to flake. The fish should look opaque rather than translucent when cooked and the curry should be thick and creamy but not so thick that it begins to burn on the bottom of the pan. If it does reduce too far, simply add a little extra water. The fish should look opaque rather than translucent when cooked and the curry should be thick and creamy but not so thick that it begins to burn on the bottom of the pan. If it does reduce too far, simply add a little extra water. Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice. Scatter the crisp shallots, coriander leaves and roughly torn Thai basil on the curry and serve immediately with cooked rice."
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} | 0458f177c8fd36fa87cfc4b503c0d05a2f62115d0620a486629922aac8435b47 | Braised lamb neck with coriander relish recipe
An average of 4.5 out of 5 stars from 2 ratings This is how to make an easy lamb stew with great results. The fresh, herby relish is the perfect accompaniment. 2 tbsp olive oil1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks1 onion, finely chopped½ head of celery, finely chopped 2 carrots, peeled and finely chopped 1 leek, finely chopped1 fennel bulb, finely chopped3 tomatoes, skins removed and finely chopped 750ml bottle dry white wine6 small new potatoes, peeled and cut in half1 bunch asparagus, woody ends removed, cut into 3 2 tbsp olive oil 1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks 1 onion, finely chopped ½ head of celery, finely chopped 2 carrots, peeled and finely chopped 1 leek, finely chopped 1 fennel bulb, finely chopped 3 tomatoes, skins removed and finely chopped 750ml bottle dry white wine 6 small new potatoes, peeled and cut in half 1 bunch asparagus, woody ends removed, cut into 3 4 tbsp olive oil 1 bunch coriander, finely chopped ½ bunch parsley, finely chopped 1 tbsp baby capers 2 shallots, finely chopped 2 garlic cloves, crushed 1–2 tbsp sherry vinegarsalt 4 tbsp olive oil 1 bunch coriander, finely chopped ½ bunch parsley, finely chopped 1 tbsp baby capers 2 shallots, finely chopped 2 garlic cloves, crushed 1–2 tbsp sherry vinegar salt Method Heat the oil in a large ovenproof dish on a medium heat. Brown the lamb on all sides (you may need to do this is in batches) then remove from the pan to a plate and set aside.Reduce the heat, then add the onion, celery, carrots, leek and fennel and cook for 3–4 minutes, until softened. Add the wine and tomatoes, then return the lamb to the pan. Cover and cook for 2 hours, or until the lamb is soft and falling apart. 20 minutes before the end of the cooking time, add the new potatoes and continue cooking for 15 minutes. Add the asparagus for the final 5 minutes.To make the coriander relish, put all the ingredients in a food processor and blend until well combined. Serve the lamb, in bowls, with the coriander relish on top. Heat the oil in a large ovenproof dish on a medium heat. Brown the lamb on all sides (you may need to do this is in batches) then remove from the pan to a plate and set aside. Heat the oil in a large ovenproof dish on a medium heat. Brown the lamb on all sides (you may need to do this is in batches) then remove from the pan to a plate and set aside. Reduce the heat, then add the onion, celery, carrots, leek and fennel and cook for 3–4 minutes, until softened. Add the wine and tomatoes, then return the lamb to the pan. Cover and cook for 2 hours, or until the lamb is soft and falling apart. Reduce the heat, then add the onion, celery, carrots, leek and fennel and cook for 3–4 minutes, until softened. Add the wine and tomatoes, then return the lamb to the pan. Cover and cook for 2 hours, or until the lamb is soft and falling apart. 20 minutes before the end of the cooking time, add the new potatoes and continue cooking for 15 minutes. Add the asparagus for the final 5 minutes. 20 minutes before the end of the cooking time, add the new potatoes and continue cooking for 15 minutes. Add the asparagus for the final 5 minutes. To make the coriander relish, put all the ingredients in a food processor and blend until well combined. To make the coriander relish, put all the ingredients in a food processor and blend until well combined. Serve the lamb, in bowls, with the coriander relish on top. Serve the lamb, in bowls, with the coriander relish on top. | {
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"title": "Braised lamb neck with coriander relish recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This is how to make an easy lamb stew with great results. The fresh, herby relish is the perfect accompaniment. 2 tbsp olive oil1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks1 onion, finely chopped½ head of celery, finely chopped 2 carrots, peeled and finely chopped 1 leek, finely chopped1 fennel bulb, finely chopped3 tomatoes, skins removed and finely chopped 750ml bottle dry white wine6 small new potatoes, peeled and cut in half1 bunch asparagus, woody ends removed, cut into 3 2 tbsp olive oil 1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks 1 onion, finely chopped ½ head of celery, finely chopped 2 carrots, peeled and finely chopped 1 leek, finely chopped 1 fennel bulb, finely chopped 3 tomatoes, skins removed and finely chopped 750ml bottle dry white wine 6 small new potatoes, peeled and cut in half 1 bunch asparagus, woody ends removed, cut into 3 4 tbsp olive oil 1 bunch coriander, finely chopped ½ bunch parsley, finely chopped 1 tbsp baby capers 2 shallots, finely chopped 2 garlic cloves, crushed 1–2 tbsp sherry vinegarsalt 4 tbsp olive oil 1 bunch coriander, finely chopped ½ bunch parsley, finely chopped 1 tbsp baby capers 2 shallots, finely chopped 2 garlic cloves, crushed 1–2 tbsp sherry vinegar salt Method Heat the oil in a large ovenproof dish on a medium heat. Brown the lamb on all sides (you may need to do this is in batches) then remove from the pan to a plate and set aside.Reduce the heat, then add the onion, celery, carrots, leek and fennel and cook for 3–4 minutes, until softened. Add the wine and tomatoes, then return the lamb to the pan. Cover and cook for 2 hours, or until the lamb is soft and falling apart. 20 minutes before the end of the cooking time, add the new potatoes and continue cooking for 15 minutes. Add the asparagus for the final 5 minutes.To make the coriander relish, put all the ingredients in a food processor and blend until well combined. Serve the lamb, in bowls, with the coriander relish on top. Heat the oil in a large ovenproof dish on a medium heat. Brown the lamb on all sides (you may need to do this is in batches) then remove from the pan to a plate and set aside. Heat the oil in a large ovenproof dish on a medium heat. Brown the lamb on all sides (you may need to do this is in batches) then remove from the pan to a plate and set aside. Reduce the heat, then add the onion, celery, carrots, leek and fennel and cook for 3–4 minutes, until softened. Add the wine and tomatoes, then return the lamb to the pan. Cover and cook for 2 hours, or until the lamb is soft and falling apart. Reduce the heat, then add the onion, celery, carrots, leek and fennel and cook for 3–4 minutes, until softened. Add the wine and tomatoes, then return the lamb to the pan. Cover and cook for 2 hours, or until the lamb is soft and falling apart. 20 minutes before the end of the cooking time, add the new potatoes and continue cooking for 15 minutes. Add the asparagus for the final 5 minutes. 20 minutes before the end of the cooking time, add the new potatoes and continue cooking for 15 minutes. Add the asparagus for the final 5 minutes. To make the coriander relish, put all the ingredients in a food processor and blend until well combined. To make the coriander relish, put all the ingredients in a food processor and blend until well combined. Serve the lamb, in bowls, with the coriander relish on top. Serve the lamb, in bowls, with the coriander relish on top."
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} | 65b72b7c9fd445f967eb424fa23b3f03ec389e986dd0c2fe75dc7ec4bf20cefe | Tuna and green bean salad recipe
An average of 3.5 out of 5 stars from 2 ratings A super quick and easy green bean salad served with zesty tinned fish. Perfect for speedy lunches. 400g/14oz green beans (or broccoli)2 x 110g tin tuna (or any tinned fish)1 lemon, zest and juice2–4 tbsp mayonnaise1 tbsp chopped fresh flatleaf parsley (or other soft herb, such as coriander or chives)2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz green beans (or broccoli) 2 x 110g tin tuna (or any tinned fish) 1 lemon, zest and juice 2–4 tbsp mayonnaise 1 tbsp chopped fresh flatleaf parsley (or other soft herb, such as coriander or chives) 2 tbsp olive oil salt and freshly ground black pepper Method Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top.Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper.Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest. Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top. Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top. Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper. Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper. Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest. Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Tuna and green bean salad recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings A super quick and easy green bean salad served with zesty tinned fish. Perfect for speedy lunches. 400g/14oz green beans (or broccoli)2 x 110g tin tuna (or any tinned fish)1 lemon, zest and juice2–4 tbsp mayonnaise1 tbsp chopped fresh flatleaf parsley (or other soft herb, such as coriander or chives)2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz green beans (or broccoli) 2 x 110g tin tuna (or any tinned fish) 1 lemon, zest and juice 2–4 tbsp mayonnaise 1 tbsp chopped fresh flatleaf parsley (or other soft herb, such as coriander or chives) 2 tbsp olive oil salt and freshly ground black pepper Method Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top.Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper.Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest. Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top. Steam the green beans for 2–3 minutes. You can use a steamer or set a colander over boiling water with a saucepan lid on top. Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper. Mix the tuna, lemon juice, mayonnaise and parsley in a bowl and season with salt and pepper. Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest. Toss the beans with olive oil. Serve with the tuna and sprinkle over lemon zest."
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} | ea5fab9301ba3a81e39c97c6889bf37c9068bc7865c729e8f43b580ab006eff4 | Jumble biscuits recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumble_biscuits_20028_16x9.jpg Get your doublet and hose ready for a right Tudor knees-up. These traditional Tudor biscuits are flavoured with prized spices – caraway, aniseed and mace. 1 tsp caraway seeds 375g/13oz plain flour, plus extra for dusting ½ tsp ground aniseed ½ tsp ground mace 60g/2¼oz unsalted butter, cubed 150g/5½oz caster sugar 1 large or 2 small unwaxed lemons, finely grated zest only 3 free-range eggs, lightly beaten 1 tsp caraway seeds 375g/13oz plain flour, plus extra for dusting ½ tsp ground aniseed ½ tsp ground mace 60g/2¼oz unsalted butter, cubed 150g/5½oz caster sugar 1 large or 2 small unwaxed lemons, finely grated zest only 3 free-range eggs, lightly beaten 1 free-range egg, lightly beaten caster sugar, for sprinkling 1 free-range egg, lightly beaten caster sugar, for sprinkling Method Line two large baking trays with baking parchment. Place the caraway seeds in a spice grinder or a pestle and mortar and grind to a powder. Sieve the caraway, flour, aniseed and mace together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough. Divide the dough into four balls weighing 65g/2½ and four balls weighing 85g/3oz (you might have a little leftover). Place the dough balls on one of the prepared trays, cover with cling film and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Knead the four smaller pieces of dough on a lightly floured surface and roll using your fingertips into a 30cm/12in rope. Knot into double knots and place on one of the lined trays. Shape the remaining four larger pieces of dough into long ropes and cut away a quarter of each rope. Lay out (as pictured) into Celtic knots, using the reserved dough to make the rings that sit on top. Place them directly onto the other lined tray. (The double knots will take an extra 5–10 minutes longer to bake, so don’t mix shapes on the baking trays.) Brush with beaten egg and sprinkle with caster sugar. Bake the Celtic knots for 15–20 minutes, until golden-brown and the double knots for 20–25 minutes. Remove from the oven and leave to cool on a wire rack. Line two large baking trays with baking parchment. Line two large baking trays with baking parchment. Place the caraway seeds in a spice grinder or a pestle and mortar and grind to a powder. Sieve the caraway, flour, aniseed and mace together into a bowl. Place the caraway seeds in a spice grinder or a pestle and mortar and grind to a powder. Sieve the caraway, flour, aniseed and mace together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough. Divide the dough into four balls weighing 65g/2½ and four balls weighing 85g/3oz (you might have a little leftover). Place the dough balls on one of the prepared trays, cover with cling film and chill in the fridge for 30 minutes. Divide the dough into four balls weighing 65g/2½ and four balls weighing 85g/3oz (you might have a little leftover). Place the dough balls on one of the prepared trays, cover with cling film and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Knead the four smaller pieces of dough on a lightly floured surface and roll using your fingertips into a 30cm/12in rope. Knot into double knots and place on one of the lined trays. Knead the four smaller pieces of dough on a lightly floured surface and roll using your fingertips into a 30cm/12in rope. Knot into double knots and place on one of the lined trays. Shape the remaining four larger pieces of dough into long ropes and cut away a quarter of each rope. Lay out (as pictured) into Celtic knots, using the reserved dough to make the rings that sit on top. Place them directly onto the other lined tray. (The double knots will take an extra 5–10 minutes longer to bake, so don’t mix shapes on the baking trays.) Shape the remaining four larger pieces of dough into long ropes and cut away a quarter of each rope. Lay out (as pictured) into Celtic knots, using the reserved dough to make the rings that sit on top. Place them directly onto the other lined tray. (The double knots will take an extra 5–10 minutes longer to bake, so don’t mix shapes on the baking trays.) Brush with beaten egg and sprinkle with caster sugar. Bake the Celtic knots for 15–20 minutes, until golden-brown and the double knots for 20–25 minutes. Remove from the oven and leave to cool on a wire rack. Brush with beaten egg and sprinkle with caster sugar. Bake the Celtic knots for 15–20 minutes, until golden-brown and the double knots for 20–25 minutes. Remove from the oven and leave to cool on a wire rack. | {
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"title": "Jumble biscuits recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumble_biscuits_20028_16x9.jpg Get your doublet and hose ready for a right Tudor knees-up. These traditional Tudor biscuits are flavoured with prized spices – caraway, aniseed and mace. 1 tsp caraway seeds 375g/13oz plain flour, plus extra for dusting ½ tsp ground aniseed ½ tsp ground mace 60g/2¼oz unsalted butter, cubed 150g/5½oz caster sugar 1 large or 2 small unwaxed lemons, finely grated zest only 3 free-range eggs, lightly beaten 1 tsp caraway seeds 375g/13oz plain flour, plus extra for dusting ½ tsp ground aniseed ½ tsp ground mace 60g/2¼oz unsalted butter, cubed 150g/5½oz caster sugar 1 large or 2 small unwaxed lemons, finely grated zest only 3 free-range eggs, lightly beaten 1 free-range egg, lightly beaten caster sugar, for sprinkling 1 free-range egg, lightly beaten caster sugar, for sprinkling Method Line two large baking trays with baking parchment. Place the caraway seeds in a spice grinder or a pestle and mortar and grind to a powder. Sieve the caraway, flour, aniseed and mace together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough. Divide the dough into four balls weighing 65g/2½ and four balls weighing 85g/3oz (you might have a little leftover). Place the dough balls on one of the prepared trays, cover with cling film and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Knead the four smaller pieces of dough on a lightly floured surface and roll using your fingertips into a 30cm/12in rope. Knot into double knots and place on one of the lined trays. Shape the remaining four larger pieces of dough into long ropes and cut away a quarter of each rope. Lay out (as pictured) into Celtic knots, using the reserved dough to make the rings that sit on top. Place them directly onto the other lined tray. (The double knots will take an extra 5–10 minutes longer to bake, so don’t mix shapes on the baking trays.) Brush with beaten egg and sprinkle with caster sugar. Bake the Celtic knots for 15–20 minutes, until golden-brown and the double knots for 20–25 minutes. Remove from the oven and leave to cool on a wire rack. Line two large baking trays with baking parchment. Line two large baking trays with baking parchment. Place the caraway seeds in a spice grinder or a pestle and mortar and grind to a powder. Sieve the caraway, flour, aniseed and mace together into a bowl. Place the caraway seeds in a spice grinder or a pestle and mortar and grind to a powder. Sieve the caraway, flour, aniseed and mace together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough. Divide the dough into four balls weighing 65g/2½ and four balls weighing 85g/3oz (you might have a little leftover). Place the dough balls on one of the prepared trays, cover with cling film and chill in the fridge for 30 minutes. Divide the dough into four balls weighing 65g/2½ and four balls weighing 85g/3oz (you might have a little leftover). Place the dough balls on one of the prepared trays, cover with cling film and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Knead the four smaller pieces of dough on a lightly floured surface and roll using your fingertips into a 30cm/12in rope. Knot into double knots and place on one of the lined trays. Knead the four smaller pieces of dough on a lightly floured surface and roll using your fingertips into a 30cm/12in rope. Knot into double knots and place on one of the lined trays. Shape the remaining four larger pieces of dough into long ropes and cut away a quarter of each rope. Lay out (as pictured) into Celtic knots, using the reserved dough to make the rings that sit on top. Place them directly onto the other lined tray. (The double knots will take an extra 5–10 minutes longer to bake, so don’t mix shapes on the baking trays.) Shape the remaining four larger pieces of dough into long ropes and cut away a quarter of each rope. Lay out (as pictured) into Celtic knots, using the reserved dough to make the rings that sit on top. Place them directly onto the other lined tray. (The double knots will take an extra 5–10 minutes longer to bake, so don’t mix shapes on the baking trays.) Brush with beaten egg and sprinkle with caster sugar. Bake the Celtic knots for 15–20 minutes, until golden-brown and the double knots for 20–25 minutes. Remove from the oven and leave to cool on a wire rack. Brush with beaten egg and sprinkle with caster sugar. Bake the Celtic knots for 15–20 minutes, until golden-brown and the double knots for 20–25 minutes. Remove from the oven and leave to cool on a wire rack."
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} | 49fa961f47051e0af73ce68aefca9fcd65ea958dca52ae8acf0f8a4102c481a8 | ‘Nduja and mozzarella pizza recipe
For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water in a small jug.Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough.Turn the dough out onto a lightly oiled work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours.When the dough has almost doubled in size, knock it back by punching and kneading it a little, and then divide it into 4-6 equal balls (depending on how many pizzas you want to make). Place the dough balls on a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least 4 hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Spoon some of the tomato mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the mozzarella cheese, ’ndjua sausage and basil leaves onto the pizza, then drizzle over the peanut oil. Working as quickly as possible, move the pizza into the oven by sliding it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining pizza bases, serving each pizza immediately. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water in a small jug. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water in a small jug. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Turn the dough out onto a lightly oiled work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. Turn the dough out onto a lightly oiled work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. When the dough has almost doubled in size, knock it back by punching and kneading it a little, and then divide it into 4-6 equal balls (depending on how many pizzas you want to make). When the dough has almost doubled in size, knock it back by punching and kneading it a little, and then divide it into 4-6 equal balls (depending on how many pizzas you want to make). Place the dough balls on a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least 4 hours (in a warm room) or overnight (in the fridge). Place the dough balls on a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least 4 hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up. When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Spoon some of the tomato mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the mozzarella cheese, ’ndjua sausage and basil leaves onto the pizza, then drizzle over the peanut oil. Spoon some of the tomato mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the mozzarella cheese, ’ndjua sausage and basil leaves onto the pizza, then drizzle over the peanut oil. Working as quickly as possible, move the pizza into the oven by sliding it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Working as quickly as possible, move the pizza into the oven by sliding it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining pizza bases, serving each pizza immediately. Meanwhile, repeat the process with the remaining pizza bases, serving each pizza immediately. | {
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"title": "‘Nduja and mozzarella pizza recipe",
"content": "For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water in a small jug.Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough.Turn the dough out onto a lightly oiled work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours.When the dough has almost doubled in size, knock it back by punching and kneading it a little, and then divide it into 4-6 equal balls (depending on how many pizzas you want to make). Place the dough balls on a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least 4 hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Spoon some of the tomato mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the mozzarella cheese, ’ndjua sausage and basil leaves onto the pizza, then drizzle over the peanut oil. Working as quickly as possible, move the pizza into the oven by sliding it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining pizza bases, serving each pizza immediately. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water in a small jug. For the pizza dough, sift the flours, sugar and salt into a large bowl and mix well. Mix the yeast and a splash of the water in a small jug. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water, bringing the dry ingredients into the centre a little at a time, until the mixture comes together as a soft dough. Turn the dough out onto a lightly oiled work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. Turn the dough out onto a lightly oiled work surface and knead for 5-10 minutes, until smooth and elastic. Place the dough into a large, clean bowl and cover with a damp, clean tea towel. Set aside in a warm room to prove for 1½ hours. When the dough has almost doubled in size, knock it back by punching and kneading it a little, and then divide it into 4-6 equal balls (depending on how many pizzas you want to make). When the dough has almost doubled in size, knock it back by punching and kneading it a little, and then divide it into 4-6 equal balls (depending on how many pizzas you want to make). Place the dough balls on a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least 4 hours (in a warm room) or overnight (in the fridge). Place the dough balls on a lightly greased baking tray, spaced well apart, and cover with a lightly greased sheet of cling film. Set aside to prove again, for at least 4 hours (in a warm room) or overnight (in the fridge). When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up. When the dough balls have doubled in size again, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it. Spoon some of the tomato mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the mozzarella cheese, ’ndjua sausage and basil leaves onto the pizza, then drizzle over the peanut oil. Spoon some of the tomato mixture into the centre of the pizza base, spreading it almost to the edges. Sprinkle some of the mozzarella cheese, ’ndjua sausage and basil leaves onto the pizza, then drizzle over the peanut oil. Working as quickly as possible, move the pizza into the oven by sliding it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Working as quickly as possible, move the pizza into the oven by sliding it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes, or until the base is cooked through, the cheese has melted and the tomatoes are bubbling. Meanwhile, repeat the process with the remaining pizza bases, serving each pizza immediately. Meanwhile, repeat the process with the remaining pizza bases, serving each pizza immediately."
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} | fbd3db0f285a419186ea685e0ac64dd84bc8da8ed745a6171e61535c775f2e43 | Cod en papillote with squid, tomato and fennel recipe
An average of 3.5 out of 5 stars from 2 ratings This simple fish supper is turned into something special with the addition of squid and freshly made socca bread. 200g/7oz chickpea or gram flour80ml/2¾fl oz olive oil, plus 2 tbsp for fryinglarge pinch sea salt 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2 tbsp for frying large pinch sea salt handful black olives, choppedhandful sun-dried tomatoes in oil, chopped25ml/1fl oz red wine vinegar2 sprigs fresh thyme, chopped2 tbsp olive oil handful black olives, chopped handful sun-dried tomatoes in oil, chopped 25ml/1fl oz red wine vinegar 2 sprigs fresh thyme, chopped 2 tbsp olive oil 1 ripe beef tomato, sliced400g/14oz cod, lightly salted, cut into cubes2 small or medium squid, cleaned and thinly sliced1 courgette, cut into thin stripsfew sprigs monk’s beard2 bay leaves4 thyme sprigs2 tbsp finely chopped dill2 tbsp olive oil200ml/7fl oz white wine1 orange, zest only, grated2 pinches dried chilli flakessalt and freshly ground black pepper 1 ripe beef tomato, sliced 400g/14oz cod, lightly salted, cut into cubes 2 small or medium squid, cleaned and thinly sliced 1 courgette, cut into thin strips few sprigs monk’s beard 2 bay leaves 4 thyme sprigs 2 tbsp finely chopped dill 2 tbsp olive oil 200ml/7fl oz white wine 1 orange, zest only, grated 2 pinches dried chilli flakes salt and freshly ground black pepper Method To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter.To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm.Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Serve the cod parcels on plates, opened, with the socca bread on the side. To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter. To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm. To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm. Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Serve the cod parcels on plates, opened, with the socca bread on the side. Serve the cod parcels on plates, opened, with the socca bread on the side. | {
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"content": "An average of 3.5 out of 5 stars from 2 ratings This simple fish supper is turned into something special with the addition of squid and freshly made socca bread. 200g/7oz chickpea or gram flour80ml/2¾fl oz olive oil, plus 2 tbsp for fryinglarge pinch sea salt 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2 tbsp for frying large pinch sea salt handful black olives, choppedhandful sun-dried tomatoes in oil, chopped25ml/1fl oz red wine vinegar2 sprigs fresh thyme, chopped2 tbsp olive oil handful black olives, chopped handful sun-dried tomatoes in oil, chopped 25ml/1fl oz red wine vinegar 2 sprigs fresh thyme, chopped 2 tbsp olive oil 1 ripe beef tomato, sliced400g/14oz cod, lightly salted, cut into cubes2 small or medium squid, cleaned and thinly sliced1 courgette, cut into thin stripsfew sprigs monk’s beard2 bay leaves4 thyme sprigs2 tbsp finely chopped dill2 tbsp olive oil200ml/7fl oz white wine1 orange, zest only, grated2 pinches dried chilli flakessalt and freshly ground black pepper 1 ripe beef tomato, sliced 400g/14oz cod, lightly salted, cut into cubes 2 small or medium squid, cleaned and thinly sliced 1 courgette, cut into thin strips few sprigs monk’s beard 2 bay leaves 4 thyme sprigs 2 tbsp finely chopped dill 2 tbsp olive oil 200ml/7fl oz white wine 1 orange, zest only, grated 2 pinches dried chilli flakes salt and freshly ground black pepper Method To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter.To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm.Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Serve the cod parcels on plates, opened, with the socca bread on the side. To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. To make the socca bread, mix all of the ingredients together with 500ml/18fl oz water and leave to stand for 1 hour. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter. Heat a small frying pan over medium heat and add 1-2 tsp of oil to coat the bottom of the pan. Pour a quarter of the batter into the pan to make a thick pancake. Cook the bread for a few minutes on both sides until golden-brown. Repeat with the remaining batter. To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm. To make the olive and tomato topping, mix all the ingredients together in a bowl. Spoon this onto the socca bread, cut into wedges and keep warm. Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Meanwhile, to make the cod, preheat the oven to 220C/200C Fan/Gas 7. Cut out 23cm/9in circles of baking paper and fold in half. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Lay the tomato slices on one half of the baking paper. Divide the rest of the cod ingredients between the two parcels and season with salt and pepper. Fold over the paper and crimp the edges to seal. Splash the parcel with water then place onto a large baking tray (or two smaller trays). Bake in the oven for around 8–10 minutes. Serve the cod parcels on plates, opened, with the socca bread on the side. Serve the cod parcels on plates, opened, with the socca bread on the side."
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} | 68ac3ddccc4563ecc6859afc2bad504edea80bd0a280954f1c62b88d8f3f7b51 | Eggs Arnold Bennett recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s10wz.jpg This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home. 300ml/10fl oz milk200g/7oz un-dyed smoked haddock1 bay leaf10 black peppercorns4 free-range eggs40g/1½oz butter15g/½oz plain flour50g/1¾oz grated mature cheddar cheesesea salt and freshly ground black pepper 300ml/10fl oz milk 200g/7oz un-dyed smoked haddock 1 bay leaf 10 black peppercorns 4 free-range eggs 40g/1½oz butter 15g/½oz plain flour 50g/1¾oz grated mature cheddar cheese sea salt and freshly ground black pepper Method Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.Preheat the grill to hot.Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to.Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.Serve immediately. Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer. Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl. Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl. Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together. Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together. Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Preheat the grill to hot. Preheat the grill to hot. Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to. Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to. Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling. Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling. Serve immediately. Serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s10wz.jpg This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home. 300ml/10fl oz milk200g/7oz un-dyed smoked haddock1 bay leaf10 black peppercorns4 free-range eggs40g/1½oz butter15g/½oz plain flour50g/1¾oz grated mature cheddar cheesesea salt and freshly ground black pepper 300ml/10fl oz milk 200g/7oz un-dyed smoked haddock 1 bay leaf 10 black peppercorns 4 free-range eggs 40g/1½oz butter 15g/½oz plain flour 50g/1¾oz grated mature cheddar cheese sea salt and freshly ground black pepper Method Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.Preheat the grill to hot.Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to.Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.Serve immediately. Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer. Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl. Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl. Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together. Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together. Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Preheat the grill to hot. Preheat the grill to hot. Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to. Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to. Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling. Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling. Serve immediately. Serve immediately."
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} | 11c6f4d7cd7c8f8459e2f1f99b915b7a96b6255a11e0fec8cc786f491a930a79 | How to make preserved lemons recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_preserved_01545_16x9.jpg Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour. Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars. 10-15 unwaxed lemons250g/9oz flaky sea salt (depending on the size of the lemons)2 cinnamon sticks (optional)2 dried red chillies (optional)4 bay leaves (optional) 10-15 unwaxed lemons 250g/9oz flaky sea salt (depending on the size of the lemons) 2 cinnamon sticks (optional) 2 dried red chillies (optional) 4 bay leaves (optional) Method To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons.Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste.Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown.Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Recipe tips It’s important to use unwaxed lemons for this recipe as you will be eating the rind. If you can only get waxed lemons, scrub them thoroughly under hot water to remove the wax. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_preserved_01545_16x9.jpg Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour. Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars. 10-15 unwaxed lemons250g/9oz flaky sea salt (depending on the size of the lemons)2 cinnamon sticks (optional)2 dried red chillies (optional)4 bay leaves (optional) 10-15 unwaxed lemons 250g/9oz flaky sea salt (depending on the size of the lemons) 2 cinnamon sticks (optional) 2 dried red chillies (optional) 4 bay leaves (optional) Method To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons.Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste.Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown.Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Recipe tips It’s important to use unwaxed lemons for this recipe as you will be eating the rind. If you can only get waxed lemons, scrub them thoroughly under hot water to remove the wax."
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} | e1d19cc7321b96f946cb00d0e0a245182beaa4750a53ab49c20c1f8f2b2fd506 | Olive sourdough fougasse recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olive_sourdough_fougasse_26097_16x9.jpg Sourdough produces a unique flavour for this traditional French bread studded with black and green olives and oregano. 375g/13oz strong white flour, plus extra for dusting250g/9oz sourdough starter7g salt130-175ml/4-6fl oz tepid waterolive oil, for kneadingsemolina flour, for dusting100g/3½oz whole black pitted olives 100g/3½oz whole green pitted olives1 tbsp dried oregano 375g/13oz strong white flour, plus extra for dusting 250g/9oz sourdough starter 250g/9oz sourdough starter 7g salt 130-175ml/4-6fl oz tepid water olive oil, for kneading semolina flour, for dusting 100g/3½oz whole black pitted olives 100g/3½oz whole green pitted olives 1 tbsp dried oregano Method Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough. Tip the dough onto a lightly oiled surface and it and knead the dough for 10-15 minutes, or until the dough is soft, elastic and smooth. The dough will form a soft, smooth skin when it's ready. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. Leave to rise in a warm place (22-24C/71-75F) for six hours, or until at least doubled in size. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so.Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle - creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready.When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C/425F/Gas 7. This will make steam which helps form a good crust.Bake the loaves for 20 minutes until golden-brown and crisp. Leave to cool on a wire rack. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough. Tip the dough onto a lightly oiled surface and it and knead the dough for 10-15 minutes, or until the dough is soft, elastic and smooth. The dough will form a soft, smooth skin when it's ready. Tip the dough onto a lightly oiled surface and it and knead the dough for 10-15 minutes, or until the dough is soft, elastic and smooth. The dough will form a soft, smooth skin when it's ready. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. Leave to rise in a warm place (22-24C/71-75F) for six hours, or until at least doubled in size. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. Leave to rise in a warm place (22-24C/71-75F) for six hours, or until at least doubled in size. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so. Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle - creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready. Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle - creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready. When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C/425F/Gas 7. This will make steam which helps form a good crust. When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C/425F/Gas 7. This will make steam which helps form a good crust. Bake the loaves for 20 minutes until golden-brown and crisp. Leave to cool on a wire rack. Bake the loaves for 20 minutes until golden-brown and crisp. Leave to cool on a wire rack. | {
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"title": "Olive sourdough fougasse recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olive_sourdough_fougasse_26097_16x9.jpg Sourdough produces a unique flavour for this traditional French bread studded with black and green olives and oregano. 375g/13oz strong white flour, plus extra for dusting250g/9oz sourdough starter7g salt130-175ml/4-6fl oz tepid waterolive oil, for kneadingsemolina flour, for dusting100g/3½oz whole black pitted olives 100g/3½oz whole green pitted olives1 tbsp dried oregano 375g/13oz strong white flour, plus extra for dusting 250g/9oz sourdough starter 250g/9oz sourdough starter 7g salt 130-175ml/4-6fl oz tepid water olive oil, for kneading semolina flour, for dusting 100g/3½oz whole black pitted olives 100g/3½oz whole green pitted olives 1 tbsp dried oregano Method Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough. Tip the dough onto a lightly oiled surface and it and knead the dough for 10-15 minutes, or until the dough is soft, elastic and smooth. The dough will form a soft, smooth skin when it's ready. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. Leave to rise in a warm place (22-24C/71-75F) for six hours, or until at least doubled in size. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so.Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle - creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready.When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C/425F/Gas 7. This will make steam which helps form a good crust.Bake the loaves for 20 minutes until golden-brown and crisp. Leave to cool on a wire rack. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough. Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time (you might not need all of it) and mix with your hands, until you have made a soft dough. Tip the dough onto a lightly oiled surface and it and knead the dough for 10-15 minutes, or until the dough is soft, elastic and smooth. The dough will form a soft, smooth skin when it's ready. Tip the dough onto a lightly oiled surface and it and knead the dough for 10-15 minutes, or until the dough is soft, elastic and smooth. The dough will form a soft, smooth skin when it's ready. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. Leave to rise in a warm place (22-24C/71-75F) for six hours, or until at least doubled in size. Tip the dough into a lightly oiled bowl large enough to leave room for it to rise, and cover with cling film a tea towel. Leave to rise in a warm place (22-24C/71-75F) for six hours, or until at least doubled in size. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so. Mix white flour and semolina flour in equal quantities and use it to dust the work surface. Tip the dough onto the surface and add the olives and oregano and knead them in, knocking the air out of the dough as you do so. Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle - creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready. Divide the mixture into two pieces and shape each into a fougasse. To do this, put the dough onto an oiled baking sheet and use your hands or a rolling pin to make each piece into a basic rectangle. Use a sharp knife to make 3-4 diagonal cuts into each half of each rectangle - creating holes in the dough. Carefully pull out the dough to stretch it and open up the holes. Cover loosely with a tea towel or oiled clingfilm and leave to rise in a warm place for four hours. It should spring back to the touch when ready. When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C/425F/Gas 7. This will make steam which helps form a good crust. When you are ready to bake, half fill a roasting tin with water and place on the bottom shelf of the oven, and preheat the oven to 220C/425F/Gas 7. This will make steam which helps form a good crust. Bake the loaves for 20 minutes until golden-brown and crisp. Leave to cool on a wire rack. Bake the loaves for 20 minutes until golden-brown and crisp. Leave to cool on a wire rack."
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} | ff545c4ecbece3ffc29299ec9b62da2310aa8f02744e9bb52ce37ccc3c3cba0e | Sourdough starter with green grapes recipe
An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017bf0b.jpg Use fermented grapes to make a bread ‘starter’ that you can use to make regular loaves of delicious sourdough bread. 5-7 seedless organic green grapes250g/9oz strong white flour250ml/9fl oz tepid water 5-7 seedless organic green grapes 250g/9oz strong white flour 250ml/9fl oz tepid water 100g/3½oz strong white flour100ml/3½fl oz tepid water 100g/3½oz strong white flour 100ml/3½fl oz tepid water Method Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days.If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. Slice the grapes and combine with the flour and the water. Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. | {
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"title": "Sourdough starter with green grapes recipe",
"content": "An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017bf0b.jpg Use fermented grapes to make a bread ‘starter’ that you can use to make regular loaves of delicious sourdough bread. 5-7 seedless organic green grapes250g/9oz strong white flour250ml/9fl oz tepid water 5-7 seedless organic green grapes 250g/9oz strong white flour 250ml/9fl oz tepid water 100g/3½oz strong white flour100ml/3½fl oz tepid water 100g/3½oz strong white flour 100ml/3½fl oz tepid water Method Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days.If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. Slice the grapes and combine with the flour and the water. Slice the grapes and combine with the flour and the water. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. Tip the dough into an airtight container. Cover and leave to rise for three days at room temperature. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. After three days, discard half of the mixture and 'feed' the remainder with another 100g/3½oz of flour and 100ml/3fl oz of water. Stir well until the mixture is thoroughly combined. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. Leave for at least 24 hours and the starter should be ready to use. It should be like a bubbly jelly in texture. If it is not yet bubbling and active, feed it once more and leave it for another couple of days. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are using the starter regularly, say every week, you need to discard half and re-feed it every couple of days. Also, feed the starter after you make each loaf of bread. The starter should be stored at room temperature (except on very hot days) and should be a like a thick batter. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed. If you are only making bread once a month you can keep it in the fridge but return it to room temperature before using. Keeping it in the fridge will slow down the activity but not stop it. If the starter seems to be inactive, give it another feed. Remember it is a live mixture of yeast and bacteria and it needs to be fed."
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} | 8c7e818e3c824aef77deec75f07ff2278900c690441ba25c802959edc1c33e36 | Hot-house eggs recipe
An average of 3.7 out of 5 stars from 3 ratings This recipe is from Roald Dahl's 'Even More Revolting Recipes' 1 slice bread1 tbsp olive oil1 free-range eggsalt and freshly ground black pepper 1 slice bread 1 tbsp olive oil 1 free-range egg salt and freshly ground black pepper Method Cut a hole about the size of an egg yolk in the centre of the slice of bread.Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown.Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately. Cut a hole about the size of an egg yolk in the centre of the slice of bread. Cut a hole about the size of an egg yolk in the centre of the slice of bread. Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown. Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown. Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/hothouseeggs_88980",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hot-house eggs recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings This recipe is from Roald Dahl's 'Even More Revolting Recipes' 1 slice bread1 tbsp olive oil1 free-range eggsalt and freshly ground black pepper 1 slice bread 1 tbsp olive oil 1 free-range egg salt and freshly ground black pepper Method Cut a hole about the size of an egg yolk in the centre of the slice of bread.Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown.Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately. Cut a hole about the size of an egg yolk in the centre of the slice of bread. Cut a hole about the size of an egg yolk in the centre of the slice of bread. Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown. Heat the oil in a frying pan, add the bread and fry the bread and the cut-out round on both sides for 2-3 minutes, or until golden-brown. Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Just before the bread is fully fried on the second side, crack the egg into the hole in the bread. Fry for 1-2 minutes, then carefully flip the toast and egg over and fry on the other side for one more minute, or until the egg is cooked to your liking. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately. Slide the toast onto a serving plate and serve with the toasted round on the side. Season to taste with salt and freshly ground black pepper and serve immediately."
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} | 3481510672aea94c9bfb30c4a341290f4ff575faf043dfa93e847a2dc849d3c8 | Easy creamy vanilla custard recipe
An average of 5.0 out of 5 stars from 3 ratings Home made custard is always a winner for pouring over traditional puds. Use a little more cornflour if you like your custard thick. 2 large free-range egg yolks2 tsp cornflour25g/1oz caster sugar1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract250ml/9fl oz whole milk250ml/9fl oz double cream 2 large free-range egg yolks 2 tsp cornflour 25g/1oz caster sugar 1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract 250ml/9fl oz whole milk 250ml/9fl oz double cream Method Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy creamy vanilla custard recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Home made custard is always a winner for pouring over traditional puds. Use a little more cornflour if you like your custard thick. 2 large free-range egg yolks2 tsp cornflour25g/1oz caster sugar1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract250ml/9fl oz whole milk250ml/9fl oz double cream 2 large free-range egg yolks 2 tsp cornflour 25g/1oz caster sugar 1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract 250ml/9fl oz whole milk 250ml/9fl oz double cream Method Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients. Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.) Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.)"
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} | b64d87d843b8ef98284406a8f1c98370991713871875d450553ff13af25c5bd8 | Smoked salmon, prawn and cucumber mousse recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gg1q6.jpg This 1970's classic was a dinner-party favourite for a reason - it looks mighty impressive and tastes amazing. For this recipe you will need a piping bag fitted with a large plain nozzle. 1 tsp rapeseed oil, for greasing1 large cucumber, peeled and very finely sliced400g/14oz smoked salmon fillet (unsliced), chopped1 lemon, juice only, plus extra lemon wedges to serve200g/7oz full-fat cream cheese450ml/16fl oz double cream300g/10½oz cooked tiger prawns, shells removed, de-veined, plus 6 extra tiger prawns, shells left on50g/1¾oz watercress leavesMelba toast, cut into quarters, to servesea salt and freshly ground black pepper 1 tsp rapeseed oil, for greasing 1 large cucumber, peeled and very finely sliced 400g/14oz smoked salmon fillet (unsliced), chopped 1 lemon, juice only, plus extra lemon wedges to serve 200g/7oz full-fat cream cheese 450ml/16fl oz double cream 300g/10½oz cooked tiger prawns, shells removed, de-veined, plus 6 extra tiger prawns, shells left on 50g/1¾oz watercress leaves Melba toast, cut into quarters, to serve sea salt and freshly ground black pepper Method Grease a 22cm/9in savarin mould with a little rapeseed oil, then line it with cling film, making sure the cling firm overlaps the edges of the mould all the way around.Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside.Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine.With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Season, to taste, with salt and freshly ground black pepper, and more lemon juice if desired.Carefully spoon the mousse into a piping bag, then pipe half of it into the bottom of the cucumber-lined mould. Arrange a layer of prawns all over the surface of the mousse, then pipe over the remaining mousse and smooth the top using a palette knife. Arrange the remaining cucumber slices on top, then cover with cling film and chill in the fridge for at least 30 minutes, or until ready to serve.To serve, peel away the cling film, then invert the savarin mould onto a serving plate. Gently lift away the mould and peel off the cling film that was lining the mould. Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast. Grease a 22cm/9in savarin mould with a little rapeseed oil, then line it with cling film, making sure the cling firm overlaps the edges of the mould all the way around. Grease a 22cm/9in savarin mould with a little rapeseed oil, then line it with cling film, making sure the cling firm overlaps the edges of the mould all the way around. Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside. Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside. Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine. Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine. With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Season, to taste, with salt and freshly ground black pepper, and more lemon juice if desired. With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Season, to taste, with salt and freshly ground black pepper, and more lemon juice if desired. Carefully spoon the mousse into a piping bag, then pipe half of it into the bottom of the cucumber-lined mould. Arrange a layer of prawns all over the surface of the mousse, then pipe over the remaining mousse and smooth the top using a palette knife. Arrange the remaining cucumber slices on top, then cover with cling film and chill in the fridge for at least 30 minutes, or until ready to serve. Carefully spoon the mousse into a piping bag, then pipe half of it into the bottom of the cucumber-lined mould. Arrange a layer of prawns all over the surface of the mousse, then pipe over the remaining mousse and smooth the top using a palette knife. Arrange the remaining cucumber slices on top, then cover with cling film and chill in the fridge for at least 30 minutes, or until ready to serve. To serve, peel away the cling film, then invert the savarin mould onto a serving plate. Gently lift away the mould and peel off the cling film that was lining the mould. Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast. To serve, peel away the cling film, then invert the savarin mould onto a serving plate. Gently lift away the mould and peel off the cling film that was lining the mould. Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast. Recipe tips If you don’t want to make your own Melba toast, you can buy it from supermarkets and delicatessens. | {
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"url": "https://www.bbc.co.uk/food/recipes/smoked_salmon_prawn_and_68553",
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"title": "Smoked salmon, prawn and cucumber mousse recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gg1q6.jpg This 1970's classic was a dinner-party favourite for a reason - it looks mighty impressive and tastes amazing. For this recipe you will need a piping bag fitted with a large plain nozzle. 1 tsp rapeseed oil, for greasing1 large cucumber, peeled and very finely sliced400g/14oz smoked salmon fillet (unsliced), chopped1 lemon, juice only, plus extra lemon wedges to serve200g/7oz full-fat cream cheese450ml/16fl oz double cream300g/10½oz cooked tiger prawns, shells removed, de-veined, plus 6 extra tiger prawns, shells left on50g/1¾oz watercress leavesMelba toast, cut into quarters, to servesea salt and freshly ground black pepper 1 tsp rapeseed oil, for greasing 1 large cucumber, peeled and very finely sliced 400g/14oz smoked salmon fillet (unsliced), chopped 1 lemon, juice only, plus extra lemon wedges to serve 200g/7oz full-fat cream cheese 450ml/16fl oz double cream 300g/10½oz cooked tiger prawns, shells removed, de-veined, plus 6 extra tiger prawns, shells left on 50g/1¾oz watercress leaves Melba toast, cut into quarters, to serve sea salt and freshly ground black pepper Method Grease a 22cm/9in savarin mould with a little rapeseed oil, then line it with cling film, making sure the cling firm overlaps the edges of the mould all the way around.Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside.Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine.With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Season, to taste, with salt and freshly ground black pepper, and more lemon juice if desired.Carefully spoon the mousse into a piping bag, then pipe half of it into the bottom of the cucumber-lined mould. Arrange a layer of prawns all over the surface of the mousse, then pipe over the remaining mousse and smooth the top using a palette knife. Arrange the remaining cucumber slices on top, then cover with cling film and chill in the fridge for at least 30 minutes, or until ready to serve.To serve, peel away the cling film, then invert the savarin mould onto a serving plate. Gently lift away the mould and peel off the cling film that was lining the mould. Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast. Grease a 22cm/9in savarin mould with a little rapeseed oil, then line it with cling film, making sure the cling firm overlaps the edges of the mould all the way around. Grease a 22cm/9in savarin mould with a little rapeseed oil, then line it with cling film, making sure the cling firm overlaps the edges of the mould all the way around. Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside. Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside. Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine. Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine. With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Season, to taste, with salt and freshly ground black pepper, and more lemon juice if desired. With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Season, to taste, with salt and freshly ground black pepper, and more lemon juice if desired. Carefully spoon the mousse into a piping bag, then pipe half of it into the bottom of the cucumber-lined mould. Arrange a layer of prawns all over the surface of the mousse, then pipe over the remaining mousse and smooth the top using a palette knife. Arrange the remaining cucumber slices on top, then cover with cling film and chill in the fridge for at least 30 minutes, or until ready to serve. Carefully spoon the mousse into a piping bag, then pipe half of it into the bottom of the cucumber-lined mould. Arrange a layer of prawns all over the surface of the mousse, then pipe over the remaining mousse and smooth the top using a palette knife. Arrange the remaining cucumber slices on top, then cover with cling film and chill in the fridge for at least 30 minutes, or until ready to serve. To serve, peel away the cling film, then invert the savarin mould onto a serving plate. Gently lift away the mould and peel off the cling film that was lining the mould. Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast. To serve, peel away the cling film, then invert the savarin mould onto a serving plate. Gently lift away the mould and peel off the cling film that was lining the mould. Pile the watercress into the centre of the ring of mousse and top the watercress with the extra tiger prawns. Serve the mousse in slices with lemon wedges and Melba toast. Recipe tips If you don’t want to make your own Melba toast, you can buy it from supermarkets and delicatessens."
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