Good Food Middle East - February 2026

THE BEST CHOCOLATE CAKE YOU WILL EVER MAKE STEAK FRITES FOR TWO

Celebrate Lunar New Year With Chinese classics

RAMADAN SPECIALS

batch cooking

Paris Romance

Celebrating love with Ladurée where macarons speak to the heart

Welcome!

February is brimming with reasons to come together and share good food.

From Valentine’s Day and Lunar New Year to the start of Ramadan, this issue is packed with recipes to help you cook generously for yourself and the people you love.

Our globe-trotting bakes section celebrates international flavours, with dishes such as Persian-style saffron chicken and rice and Indian-style lamb chops (p30) – ideal for relaxed weekend feasts and sharing at Iftar.

Pancake Day falls on 17 February, and we’ve marked the occasion with four sweet and savoury pancake recipes to flip and feast on. For soul-soothing comfort food, turn to page 39 for Hot honey crispy chicken burgers with blue cheese slaw and Crispy sausage, onion and egg breakfast tostadas.

Chocoholics are well catered for this month, too. From our cover star malty NYC-style choc chunk cookies (p49) to Cassie’s favourite chocolate fudge cake (p77) and a Feel-good dark chocolate torte (p94), there’s plenty to bake and enjoy. Food writer Zaynah Din shares her Ramadan specials, including a matcha-infused falooda (p61), while TV chef and food writer Ching-He Huang brings us much-loved Chinese classics to celebrate Lunar New Year (p85).

If you’re looking for a venue to experience Iftar or Suhoor this Ramadan, visit https://www.bbcgoodfoodme.com/ramadan-and-eid-guides/

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Good Food, UK

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4 YOUR SAY

Find out if you won the Star Letter prize

5 LOCAL ICON

Know about Neha Mishra’s favourites

7 FLAVOURS OF THE MONTH

New restaurants and menus to try across the region

14 TRIED AND TASTED

Fine dining venues to dine at this month

18 THIS JUST IN

This month’s top launches and trends

EASY

20 COOK SMART TONIGHT

Midweek meals using storecupboard staples

26 MONDAY MASH-UP

Learn how to make cheeseburger sausage rolls

28 GLOBETROTTING TRAYBAKES

One-pan dishes inspired by global flavours

33 CRÊPE EXPECTATIONS

Make Pancake Day special with easy crêpes

39 FOOD FOR THE SOUL

Golden calzones and crispy chicken made easy

WEEKEND

45 BATCH COOK BRILLIANCE

Double freeze and save time and money

56 FAST DAYS, BIG FLAVOURS

Ramadan-inspired recipes for your menu

137 GIFT VOUCHERS, MEALS AND PLENTY MORE 45 56 26

Our recipe descriptions

Suitable for vegetarians. You can freeze it.

Not suitable for freezing.

Easy Simple recipes even beginners can make.

A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks.

Low fat 12g or less per portion.

Low cal 500 calories or less per main.

62 MY FAVOURITE DISH

Samin Nosrat shares her buttermilk roast chicken recipe

65 AT ITS BEST

Make the most of winter produce

77 A CHOCOLATE CAKE YOU’LL MAKE AGAIN & AGAIN

Cassie Best shares her perfect chocolate cake

80 NEXT LEVEL

Perfect steak frites just in time for Valentine’s Day

82 LEARN SOMETHING NEW

Tips from the expert

FAMILY

85 CELEBRATE LUNAR NEW YEAR

Chinese classics to try at home

HEALTH

92 GOOD FOOD FOR A GOOD MOOD

Expert tips and a recipe for wellbeing

95 CAN BEANS SAVE THE WORLD?

All the ways beans make an impact

105 GOOD FOOD MIDDLE EAST AWARDS 2025

Inside our 16th edition

GOURMET LIFESTYLE

134 INTO THE WILD

Southern Africa safari for the bucket list

COMPETITIONS

Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides onethird or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.

Good for you Low in saturated fat, low in salt.

Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.

1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.

Vit C Iron Omega-3 Calcium Folate Fibre

Indicating recipes that are good sources of useful nutrients.

GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol:

P Contains pork.

We love hearing from you!

Dear Good Food Middle East Team

In pages warmed by winter’s quiet glow,

I found a feast that stirred my soul to grow.

Not lavish spreads nor grand restaurant scenes,

But comfort nestled gently in routine.

The midweek meals oh how they spoke to me,

With traybakes rich and chilli hearty as can be.

A harissa rice, aubergine kissed with spice, Turmeric yogurt simple yet so nice!

The slow-cooker whispered patience, come and stay, Honey-garlic chicken made my cares melt away.

Lamb curry simmered, filling heart and home,

These were the bites that made my busy week feel known. Your pages brimmed with life, with flavour, and with cheer,

Turning everyday cooking into something dear.

I savoured every tip, every chefs wise clue,

Thank you for nourishing not just hunger but mood too.

Many thanks

Thomas Marshall

I absolutely loved this month’s issue, but what truly captured my weeknight cooking spirit was your feature on One-Pan Wonders. As someone constantly juggling time, the Lemon Herb Salmon & Asparagus traybake was a revelation. It turned a potentially stressful dinner into a 30-minute triumph that felt both elegant and effortless. The article didn’t just provide recipes; it offered a genuine strategy for simpler, cleaner, and more flavourful cooking. It’s the kind of practical inspiration that makes Good Food my go-to resource, this feature alone has already earned a permanent spot in my kitchen routine!

Martyna Sikorska

Every issue has amazing content normally and in this one the section on Vienna might have helped pick my next destination! As for recipes, all looked yummy despite the fact that Indian and Thai cuisines are not my favourites, so I already saved the Pasta easy recipe, the ham and cheese croissant bake (Can’t imagine what this tastes like!) and the salted crunchy apple and ginger cobbler for bites. I’ll certainly go for the deep crisp and even section with the amazing bite options and I’ll top them up with the apple bites from Rockit!

Stephanie Chami

Win a Friday evening brunch for four at Siddharta Lounge by Buddha-Bar, complete with premium beverages. Held every Friday from 8pm to 11pm, the experience includes a three-course sharing menu with appetisers, mains and desserts, free-flowing drinks, resident DJ sets and breathtaking views, ideal for a stylish night out in one of Dubai’s most iconic lounges.

To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com

Email

Morning routine

Slowness - opening my windows, appreciating my home, making my coffee, being with my kids, then making an espresso or a matcha. Everything moves very slowly. Maybe listen to a record if I really want to move at snail’s pace.

Family-favourite homecooked meal

Roast chicken

Mama’esh

Drink Order

You’re hosting a dinner party with three celebrities, who would you invite and what would you serve:

Attenborough, Jung, Bob Dylan, and there will be three different kinds of pasta, roast beef, grilled prawns, my friends Zain’s tarragon salad, caviar & blinis, bubbly, crudo, and a great towering dessert at the end.

Coriander, limes, matcha

If you could only dine on dishes from one TV show:

LOCAL ICON

Neha Mishra is the chef and founder of Kinoya, the Dubai-based Japanese restaurant with a celebrated outpost at Harrods, London, and the co-founder of the newly opened Tezukuri. From her early supper club days, serving thousands of meals from her home kitchen, to earning recognition in the Michelin Guide Dubai, Mishra has built a reputation where technique and meticulous craftsmanship are at the forefront.

Dining Experience

Somewhere far away, with good company, unpretentious food, probably completely nondescript.

Your icon Street food vendors

Engtangled life - Merlin Sheldrake, White Nights Fyodor Dostoevsky, Dead & Alive Zadie Smith CURRENTLY READING

Flavours month of the

What’s hot and happening around town this month

BUDDHA-BAR DUBAI î

Buddha-Bar Dubai is celebrating Chinese New Year with a Pan-Asian set menu. The menu features symbolic dishes including Korean Tteokguk, Buddha-Bar sushi, Yee Sang salad, dim sum, Yuk-Jeon beef pancakes, braised Wagyu short rib, Shanghai chilli lobster, roasted duck, and concludes with the Seven Heaven dessert platter, all accompanied by music from the resident DJ.

Available from 16–22 February at AED400 per person. Contact +9714 317 6000.

Nestled within Palm Jumeirah, guests are invited to an Iftar and Suhoor experience at the West Lawn outdoor tent. Take in panoramic sea views as you sit in the lantern-lit gardens with family and friends. Diners can tuck into a sumptuous multistation buffet blending authentic Arabic traditions with international flavours. Guests can enjoy mezze, manakeesh, shawarma, slow-roasted Lamb ouzi with kabsa rice, BBQ specialties, freshly spun kunafa, and a variety of fresh sushi and maki rolls, alongside signature Ramadan beverages, filtered Arabic coffee, and premium teas.

From AED265 per person. Contact +9714 444 2000.

î GARAGE RESTAURANT, W ABU DHABI – YAS ISLAND

Bring together family and friends for an Iftar buffet featuring flavours from around the world. Highlights include Whole lamb machboos, Arabic-spiced seabass, Lamb ouzi, and Indonesian coconut nasi lemak, alongside fresh seafood and sushi from the Nikkei House. End on a sweet note with Orange coffee cake, baklawa, Um Ali, and Almond rocher cake.

From AED285 per person. Contact +9712 656 0000.

Celebrate Cantigas de Amor this Valentine’s Day at Tasca by José Avillez, the Michelin-starred restaurant at Mandarin Oriental Jumeira, Dubai. Inspired by medieval Portuguese love poetry, look forward to a candlelit evening in a dining room overlooking the Arabian Gulf, where each table is set with a candle in reference to historic Portuguese dining traditions. A sharing-style menu of modern Portuguese cuisine follows, beginning with seabass tartare cone, foie gras tartine with seasonal fruit and Azores cheese, crab caviar, and scallop with Madeira passion fruit. Mains include grilled Atlantic seabass with broccolini and potato purée, and slowcooked Wagyu and mushroom rice, before concluding with Tasca’s signature pavlova.

Available on 14 February at AED650 per person. Contact +97147772231.

Step into your Bridgerton era with a classic British Afternoon Tea. Inspired by the timeless traditions of British culture, the experience takes place in the hotel’s stunning lobby lounge and features a three-course ritual. Delicate finger sandwiches such as Cucumber and cream cheese, Coronation chicken, Slowroasted wagyu beef, and Alaskan king crab, followed by freshly baked scones, fruity jams, and exquisite pastries crafted by Chef Angelo Musa. For a lighter indulgence, the Traditional cream tea features warm scones with strawberry jam and rich clotted cream, alongside finger sandwiches including Cucumber and cream cheese, truffled eggs, and smoked salmon. The experience is completed with the timeless British debate—jam or cream first?

Available daily from 12-6pm. From AED185 per person. Contact +9714 541 7755.

This Ramadan, La Petite Maison (LPM) has collaborated with Saudi chef and Top Chef Middle East judge Mona Mosly for a special Iftar experience. Rooted in French-Mediterranean simplicity and shaped by Middle Eastern warmth, the sharing menu celebrates generosity, balance and the quiet pleasure of coming together at the table. Iftar begins with soup, dates and a mezzeh platter featuring Socca bread alongside fresh fruits and vegetables, feta cheese, quail eggs topped with caviar, and chef Mona’s signature kibbeh. Mains pair LPM signatures with chef Mona’s creations, featuring Grilled Chilean sea bass, alongside Grilled ribeye steak marinated with shawarma spices, served with broad beans fatteh. Dessert brings a sweet close with chef Mona’s Date cake and LPM’s vanilla cheesecake. For beverages, opt for Ramadan mocktails including the signature Tomati-No, alongside the refreshing London Mule and Fluffy Berry, offered at an additional charge.

Available across Dubai, Abu Dhabi, Riyadh and Doha. Contact +97144390505 or lpmrestaurants.com.

All winners will be chosen by public vote, ensuring every award reflects genuine appreciation from our community. Submit your nominations today and help us honour those who make family life better! Mother, Baby & Child Awards 2026 returns!

The Mother, Baby & Child Awards in association with Baby & Kids Expo is back to honour the best products, brands, services and retailers within this core market and recognise the achievements of industry luminaries making a profound impact on the journey of parenthood!

The Mother, Baby & Child Awards are entirely consumer-voted, giving you the power to celebrate the people, brands, and services that truly make a difference to families. If you know someone or a business that supports mothers, children, or families in an exceptional way, nominate them now.

THE TASTE OF WALES

With protected regional specialities, award-winning producers and a growing global following, Wales is making its mark as a destination for quality produce

Carved by ancient cliffs, wind-brushed coastlines and valleys steeped in legend, Wales is a country where nature sets the pace. It’s also a place where food and drink have evolved into something exceptional, bringing together a time-honoured craft and contemporary innovation, rooted in provenance.

As St David’s Day approaches on 1 March, families across Wales will mark the occasion with familiar comforts - warm Welsh cakes, bowls of nourishing cawl and thick slices of buttery bara brith. The celebrations no longer stop at the Welsh border as Welsh produce is now favoured by chefs, retailers and food lovers across the Middle East, where demand continues to grow for premium, sustainable and awardwinning food and drink.

From GI-protected specialities and Great Taste Awards 2025 winners to an expanding presence on Middle Eastern shelves, Wales proves that great things really do come from small places.

Crafted by landscape

From the salty air rolling in from Cardigan Bay to the mineral-rich soils of Pembrokeshire and the windswept hills of Snowdonia, food producers across Wales share a deep connection with their surroundings. This affinity between

land, climate and craft is what gives Welsh food and drink its distinctive sense of place. It is also reflected in their growing portfolio of Geographical Indication (GI) products. Today, Wales is home to 24 officially protected products, a remarkable endorsement of the country’s heritage, integrity and craftsmanship.

In 2025, four new Welsh products have gained GI status - Pembrokeshire Native Oysters PGI, Pembrokeshire Rock Oysters PGI, Dovey Native Botanical Gin PGI and Welsh Heather Honey PGI. Together, they reinforce Wales’ reputation as a producer of high-quality, geographically distinctive food and drink.

Additionally, Welsh producers enjoyed a standout year at the Great Taste Awards 2025, securing an impressive 146 awards, including 98 one-star, 40 two-star and eight three-star accolades. From artisan cheeses and handcrafted drinks to sweet treats and organic dairy, the results highlighted a shared commitment to quality. For Middle Eastern consumers and retailers, this brings assurance as well as inspiration. The next time you’re choosing a centrepiece cheese, exploring a craft spirit, or adding a new store-cupboard staple to your pantry, Welsh products deliver both reliability and excitement.

Made in Wales

With demand rising, an extensive range of Welsh food and drink is now available across the Middle East. These are just some of the brands bringing the taste of Wales to the region — and well worth seeking out.

Naturally raised on Welsh grasslands PGI Welsh Lamb is renowned worldwide for its tenderness and delicate sweetness. Welsh farmers have long understood the value of patience, pasture and pride, making this protein a natural choice for premium dining, family feasts and seasonal celebrations. Edwards of Conwy represents craft butchery at its finest, producing high-quality speciality meats that balance traditional skill with consistency. For lobster, crab and shellfish harvested from pristine island waters, The Lobster Pot (Anglesey) delivers clean, fresh flavours of the Welsh coastline to Middle Eastern seafood counters.

Dairy Stars

The rolling pastures of Wales combined with clean air provide ideal conditions for dairy farming. From artisan creameries to organic co-operatives, Welsh dairy producers focus on care and quality. A growing selection is now available across the Middle East, including brands such as Golden Hooves, Snowdonia Cheese Company, Calon Wen, Caws Cenarth and Dragon cheeses. Other award-winning dairy products include yoghurts from Rachel’s Organic and Llaeth y Llan.

Sweet and Savoury

Wales’ baking traditions are rooted in warmth, generosity and home comfort, which continue to shine through today’s producers. Lovemore Gluten Free Biscuits offers gluten-free biscuits that deliver indulgence without compromise. While the muchloved Tregroes Waffles are chewy and filled with caramel, bringing a Welsh treat to Middle Eastern coffee tables. The Village Bakery stars a range of popular Welsh cakes, crumpets and artisanal bakes, adding a touch of homely charm to everyday moments.

For natural sweetness, Hilltop Honey produces raw and monofloral honeys sourced from Wales’ varied landscapes, each delicately balanced and golden in colour. Meanwhile, Radnor Preserves infuses bright flavours to breakfasts and cheeseboards with innovative jams, marmalades and small-batch chutneys. If savoury is more your style, Cradoc’s Savoury Biscuits offer vegetable-based crackers, ideal for pairing with artisan cheeses or as part of sharing platters.

Welsh produce carries a story in every bite and sip. With so many exceptional products now available across the Middle East, it’s the perfect time to discover and indulge in the flavours of Wales.

tasted Tried&

Our top dining experiences this month

OPA DUBAI

OPA is one of those restaurants you don’t forget, and reservations are essential because it is always full. On a Friday at 8pm, we stepped into a room of crisp white walls covered in twisting mock bougainvillaea, a gorgeous backdrop to what was coming.

Located in The Fairmont Hotel Dubai, OPA delivers traditional Greek dishes alongside unexpected entertainment. Waiters twirl through the dining room performing the Zorba, diners smash plates, and Greek music echoes across the tables. The experience keeps you on your toes from start to finish.

The highlights

As we settled into our seats, we ordered a delightful array of cold starters. The Grilled pita with olive oil and oregano served as the perfect prelude, awakening our senses for

the feast that awaited. The Tyrokafteri, a blend of feta cheese, harissa, and roasted red peppers, provided a spicy kick, while the OPA hummus stole the spotlight with its tableside presentation and an array of garnishes including crispy duck, pine nuts, parsley, and red peppers.

For the main course, we went for the Mixed Grill platter, designed for four to six people. It arrived on a massive wooden board and truly looked like a feast. Six marinated lamb chops were joined by chicken kontosouli threaded on a long skewer. Our server made the experience interactive, pulling the chicken down with a cheerful “OPA!” after each swipe. The platter also featured wagyu souvlaki, stuffed pita, grilled vegetables, Greek-style potato chips, and creamy tzatziki. The dish is an experience in itself.

Waiters twirled through the packed restaurant performing the Zorba dance while diners smashed plates at their feet, shouting “Opa!” Music, laughter, and clinking cutlery filled the air, turning dinner into a joyous, high-energy experience.

We ended the night with the famed OPA sundae. Served in a crisp phyllo cup, it combined pistachio cream, homemade pistachios, caramel, and Greek yoghurt ice cream. Topped with baklava, a drizzle of caramel, and crushed pistachios, each bite offered a mix of creamy, crunchy, and sweet textures. The tower of phyllo, pistachio, caramel, and ice cream was as impressive to look at as it was to eat.

Book now Visit opaworld.com/dubai.

BÂOLI DUBAI

Prepare to be taken away to the south of France as you walk into Bâoli, where warm tones, rattan textures and a bamboo-topped terrace give a coastal feel, with sunlight stretching across the pool and through the open spaces at J1 Beach. As the day shifts into evening, the energy grows, tables fill, and the French-Mediterranean dishes with East Asian touches elevate the experience. We visited for a midweek lunch and chose the outdoor terrace, soaking up the breeze and the view. Inside, Bâoli brings together warm tones with tropical touches such as wooden ceilings, patterned wall panels, greenery and soft pink and green seating. Music plays in the background, creating the perfect atmosphere, and Chef Omar’s creations lift the Bâoli Dubai experience to another level.

Culinary highlights

Settled into our seats, we perused the menu and ordered a selection of the chef’s signature dishes. First arrived the Hamachi

Crunch. A fried maki roll with an audible snap, filled with spicy hamachi tartare and brushed with a light tare for depth without heaviness. Dots of sweet potato purée added a mellow sweetness, and the coriander cress on top brought a lifted, almost citrusy freshness. Next was the Crispy Volcano, a crowd-pleaser. Rock shrimp tempura and crispy ebi were folded into a roll with avocado, held together by a rich, slightly tangy volcano sauce.

Next came the Otoro and Caviar, centred on the rich, tender fatty tuna tartare. The oscietra caviar brought a salty brightness, while the nikiri sauce smoothed everything out. Meanwhile, the Tomato carpaccio featured delicious slices of Uzbek Coeur de Boeuf tomatoes laid under yuzu crème fraîche and a bright tomato vinaigrette. Crispy tanuki crumbs added a crackle that kept the plate lively.

The gyozas arrived as a pair, each with its own distinct personality. The first packed with wagyu and brushed with nduja, accompanied by a side of togarashi soy,

which gives the dumpling a slow, warming heat and a smoky edge without detracting from the richness of the beef. The Chilean Sea Bass and Red Prawn gyoza showcased the fish’s soft, buttery texture and the prawn’s gentle sweetness, with negi wasabi crème fraîche adding a cool, spicy lift and a touch of ginger ponzu cutting through the richness.

The Creamy Lobster Udon, served in a donabe, was my personal favourite from the mains. Thick udon noodles sat in a lobster bisque enriched with emulsified sea urchin, giving the broth a deep flavour. Chunks of pan-roasted lobster were tucked throughout, and the Hokkaido uni butter added richness.

The 12-Hour Short Rib was cooked sous vide overnight, then pressed and finished on the robata. The tender meat held its shape and gave way effortlessly under a fork, with a glaze reduced from its own marinade forming a caramelised, almost sticky crust. Crispy Brussels sprouts added crunch, and a touch of tarragon mustard on the side provided a sharp, welcome bite.

Chef Omar closed the meal with his new soft serve sundae, inspired by his love of taro boba tea. Ube and coconut soft serve came topped with coconut jellies and paired with brown butter madeleines cooked in a taiyaki waffle press. They were brushed with vanilla brown butter and dusted with brown sugar. A perfect end to our meal!

Book now Visit baoli-restaurant.com.

What’s your mood today? Cheeseboard

Recreate, or get inspired by any of these beautiful cheese platters. Express your culinary mood with the endless variety of French cheeses. So, what will it be today? Brie de Meaux, Bleu d’Auvergne, Tomme de Savoie or Comté?

Fall-ing for Tomme de Savoie

Craving for Comté

Brie-lightful

This

A curated look at this month’s most talked-about launches and standout trends

Sustainable Style

Carrefour recently unveiled KASA, a new European homeware brand bringing sustainable, highquality, and affordable solutions to modern living. In partnership with SONAE MC, the collection features design-led essentials—from linens and tableware to cookware, small appliances, home décor, and kitchenware—all crafted to combine style, practicality, and lasting value. Already well established in Europe, KASA is celebrated for its durable craftsmanship, with cast iron cookware among its standout premium pieces.

Available in select stores and online.

A TASTE OF THE WORLD

Global Village serves up a world of flavour across its buzzing dining streets, inviting guests to taste their way through some of the most exciting global comfort food and street food in one place. On Fiesta Street, take your pick from Taco Loco’s slow-cooked birria tacos and Tantuni’s flavour-packed Turkish wraps to KOKO Korean Chicken’s signature fried chicken in burgers, tenders and popcorn bites, or try them all. Over on Happiness Street, Wheel 35’s theatrical cheese-wheel pastas are a must-have, alongside Shawarma Edgar’s cult-favourite wraps and Indo-yo’s inventive instant noodles with fusion toppings. Make your way to Dessert District, where golden chimney cakes, Mango Tango’s tropical mango desserts and Mish Tiramisu’s creative spins on the classic Italian favourite make it impossible not to indulge. With more than 250 food outlets to explore, Global Village remains one of the city’s most vibrant places to eat this season, offering something new and crave-worthy at every turn.

Visit globalvillage.ae for more information.

SWEET DELIVERY

Al Hallab is bringing its much-loved Lebanese ice creams from the restaurant to homes across the city, now available exclusively on Deliveroo in curated sharing boxes. Choose from the Ashta ice cream box, Mixed fruit flavours box, or the Al Hallab special flavours box, each filled with eight generous portions designed for easy, indulgent moments together. From pistachio-dipped ashta to refreshing fruit and classic flavours like chocolate and mastika, it’s a sweet way to turn a night in into something special.

easy

Delicious, simple, and easy-to-make recipes

crêpe expectations p33

food for the soul p39

february cook smart tonight p20

globetrotting traybakes p28

february

cook smart tonight

Use a few storecupboard heroes to transform humble ingredients into flavourful, low-cost midweek meals recipes ANNA GLOVER photographs HANNAH TAYLOR-EDDINGTON

● Harissa

● White miso

● Sundried tomato paste

● Crispy chilli oil

One-pan harissa penne

SERVES 2 PREP 5 mins

COOK 20 mins EASY

1 tbsp olive oil

2 garlic cloves

2 tbsp rose harissa

3 tbsp vodka

300ml passata

400g can white beans (cannellini, haricot or chickpeas), drained (see tip, below)

200g penne

500ml chicken or vegetable stock

4 tbsp mascarpone, soft cheese or double cream

10g parmesan

handful of basil leaves

1 Heat the oil in a frying pan over a medium heat. Finely grate or crush the garlic into the warm oil, and stir in the harissa. Sizzle for a minute until fragrant, splash in the vodka, then pour in the passata.

2 Add the beans. Bring to a simmer. Add the pasta and stock. Simmer for 12-14 mins until the pasta is al dente and the sauce thickened – stir regularly to prevent sticking, adding a splash of water to loosen, if needed. Season with salt, pepper and a pinch of sugar to balance the acidity, if needed. Stir in the mascarpone, soft cheese or cream.

3 Finely grate over the parmesan and scatter over the basil to serve.

tip

The beans add a robust texture, protein and fibre, but you can leave them out for a more classic pasta.

get the most from our meals

We’ll point out any swaps

If you can use things like yogurt instead of crème fraîche, chives instead of spring onions or butter beans instead of cannellini beans, we’ll let you know, so you’re not buying extra ingredients. This also helps prevent food waste.

Optional extras are your choice

If you have them, great, but if you don’t, don’t worry! We’re talking the final garnishes of nuts, seeds or lime wedges – don’t put them in your shopping basket just for one recipe.

All meals will serve at least two ...and any dishes with larger servings will be designed to be freezable in portions, so you can batch-cook them.

Dishes will be quick to make We know time is of the essence in the week, but you still want inventive and delicious dinners. Our promise is that dinner will be on the table within an hour – and often in less time.

We’ll use storecupboard staples

All the recipes in this series will aim to include items that are already in your storecupboard. This means that if you cook from this series regularly, you’ll get to explore new ways to use up the rest of the ingredient, rather than having it linger in the back of your fridge until you make the same meal again.

Gadgets will be go-tos

We love a gadget here at Good Food ME, especially if it means avoiding turning the oven on midweek. So, we’ll give you options for the air fryer and other gadgets where we can, but try to avoid anything that requires extra washing-up, like food processors, stand mixers or excessive pans, where possible.

All the prep is in the method ...so you can cook the recipe in real time.

Sausage & fennel gnocchi bake

SERVES 2 PREP 10 mins

COOK 25 mins EASY

1-2 tbsp olive oil

4 sausages

1 fennel bulb

2 garlic cloves

200g gnocchi

4 tbsp mascarpone, soft cheese or double cream

1/2 lemon, juiced

20g parmesan

1 Heat 1 tbsp oil in a large frying pan over a medium heat. Pinch the sausagement out of the skins and into the pan in small nuggets, discarding the skins. Fry for 8-10 mins until golden and crispy.

2 Meanwhile, thinly slice the fennel bulb. Scoop the sausage pieces out

onto a plate, leaving the fat in the pan. Fry the fennel in the pan over a medium heat with a pinch of salt until soft, adding a drizzle more oil, if needed. Crush or grate in the garlic, and fry for another 2 mins.

3 Add the gnocchi along with 150ml water, and cook for 4-5 mins until tender. Stir in the mascarpone, soft cheese or cream and squeeze in the lemon juice, then season well. Heat the grill to high.

4 Stir the crispy sausage pieces back into the pan, then finely grate over the parmesan. Slide under the grill for 6-8 mins until the top is golden and crisp.

Halloumi, sundried tomato & caper pizzettes with rocket pesto

SERVES 2 PREP 15 mins COOK 35 mins EASY V

2 pizza dough balls (fresh, frozen and defrosted, or homemade; see tip, below)

4 tbsp sundried tomato paste

100g (1/2 block) halloumi

2 tsp drained capers

2 tsp hot or regular honey

For the pesto

2 tbsp olive oil

1 small garlic clove 1/2 lemon, juiced few handfuls of rocket 25g almonds, pine nuts or cashews

1 Heat the oven to 240C/220C fan/ gas 9 with a baking tray inside to heat up. Press the dough into ovals on a sheet of baking parchment. Spoon over the tomato paste, leaving a border. Coarsely grate the halloumi on a box grater, then scatter it over the pizzettes along with the capers. Bake on the hot baking tray for 15 mins until golden and crisp.

2 While the pizzettes are baking, make the pesto. Put the oil, garlic, lemon juice, rocket and nuts in a jug with a splash of water, and blitz using a hand blender or small blender until the pesto is your desired consistency. Season to taste.

3 Drizzle the honey over the cooked pizzettes and spoon over the pesto.

tip

Find our easy pizza dough recipe on our website or app –just search ‘quick pizza dough’.

Chicken, corn & miso risotto

SERVES 2 PREP 5 mins

COOK 35 mins EASY

1 tbsp olive oil

4 chicken thigh fillets

1 onion, shallot or bunch of spring onions

2 garlic cloves

200g risotto rice

1 glass white or non-alcoholic wine

750ml hot low-salt vegetable or chicken stock

160g frozen or canned sweetcorn

2 tbsp white miso

2 tbsp butter

25g parmesan

1/2 lemon, juiced (optional)

1 Heat the oil in a shallow flameproof casserole or deep frying pan over a medium heat. Season the chicken and brown for 3 mins on each side. Remove to a plate.

2 Finely chop the onion, shallot or spring onions and fry in the pan with a pinch of salt until soft, about 8 mins. Finely grate in the garlic, and fry for a minute more.

3 Stir through the rice to coat in the chicken fat. Pour in the wine and stir until absorbed. Slice the chicken and stir it back into the pan.

4 Add the stock, a ladleful at a time, until the rice is tender, creamy and the consistency of loose porridge, about 15 mins.

5 Stir through the sweetcorn and simmer for 3 mins to warm through. Remove from the heat. Add the miso and butter, and finely grate over the parmesan. Squeeze over the lemon juice, stir and season well.

tip

Try a drizzle of chilli oil over the top of your risotto for a fiery kick of heat.

Caramelised leek udon with sesame fried eggs

SERVES 2 PREP 10 mins COOK 20 mins EASY V

2 large leeks

2 tbsp vegetable oil

2 packs ready-to-cook udon

2 tsp sesame oil

2 eggs

1 tbsp sesame seeds

1 tsp sugar or honey

2 tbsp dark soy sauce

1 tbsp rice vinegar

2 tsp white miso

2 tsp chilli oil

1 Wash and finely slice the leeks. Heat 1 tbsp of the vegetable oil in a frying pan and fry the leeks with a pinch of salt for 10 mins until golden and caramelised. Scoop out onto a plate, keeping the oil in the pan.

2 Put the udon noodles in a heatproof bowl and pour over a kettleful of boiling water to soften. Heat the remaining vegetable oil and the sesame oil in the pan and fry the eggs for 2 mins. Sprinkle over the sesame seeds and continue to cook until crisp, spooning over the oil until cooked to your liking. Slide the eggs out of the pan onto a plate or board.

3 Spoon 3 tbsp of the noodle water into a second bowl, then add the sugar, soy sauce, vinegar and miso. Whisk to combine. Drain the noodles and tip into the pan with the sauce. Toss until the noodles are coated and glossy. Stir in the leeks. Divide between two plates, and top with the fried eggs and chilli oil.

GOOD TO KNOW

monday mash-up

cheese

Put a spin on classic sausage rolls with a beefy, cheeseburger-inspired filling, complete with gherkins and homemade burger sauce

recipe BARNEY DESMAZERY photograph CHELSEA BLOXSOME

Cheeseburger sausage rolls

Preparing these for a gathering or weekend snack? You can do all the assembly ahead of time and keep the uncooked rolls chilled for a day or two before baking.

SERVES 4 as a main or 8 as a snack

PREP 15 mins COOK 30 mins EASY

200g beef mince

200g pork sausages, skinned, or use sausagemeat

handful of crispy onions, or use

1 tbsp onion granules

2 tbsp ketchup, plus extra to serve

2 tbsp yellow mustard, plus 1 tsp to glaze and extra to serve

50g gherkins, chopped into small chunks, plus extra to serve

1 egg, beaten

320g sheet of puff pastry

3 slices burger or other mild cheese

2 tbsp sesame seeds burger sauce, to serve (see tip)

1 Heat the oven to 210C/190C fan/ gas 7. Tip the beef and sausagemeat into a bowl, and season with a small pinch of salt and a generous crack of black pepper. Add the onions, ketchup, 2 tbsp mustard and the gherkins, and scrunch everything using your fingers to combine

2 Beat the egg with 1 tsp mustard. Roll out the pastry and cut in half lengthways. Brush the pastry with

some of the mustard glaze, then cut each cheese slice in half. Lay three cheese slice halves down the middle of each strip of pastry.

3 Form half the meat mixture into a long sausage shape, and sit on top of the cheese on one of the pastry rectangles. Roll up the pastry, pressing the edges together using a fork to seal. Repeat with the other cheese-topped pastry rectangle and the remaining meat mixture Cut each long roll into two, three or four pieces, depending on how you’re serving them: two for a main meal, three for kids or four for snacking

4 Put the rolls on a baking tray lined with baking parchment, brush generously with the rest of the glaze and sprinkle over the sesame seeds. Bake for 25 mins If the rolls have released a lot of liquid and it’s making the bottoms soggy, carefully pour it off and, using tongs, flip the rolls over and bake for 5-10 mins more until the bottoms (now the tops) are golden, too. Leave to cool a little, then serve warm with the burger sauce or extra ketchup, mustard and gherkins.

tip

Burger sauce

Stir 1 tbsp Americanstyle mustard with 75g mayo, ¼ tsp smoked paprika and a large pinch each garlic and onion granules. Mix in 1 tbsp white vinegar and 1 tsp pickle relish (or finely chopped gherkin).

globetrotting

Taking

inspiration from around

the world, John Gregory-Smith delivers bold flavours in simple one-pan dishes

photographs MARTIN POOLE

Spicy nduja cannelloni

This seriously impressive traybake gives off major nonna vibes: stuffed cannelloni that feel homemade, but you’ll be using fresh pasta sheets as a shortcut. The filling is a flavourful blend of sausagemeat, mascarpone and spicy nduja paste, one of my all-time favourite ingredients. Sure, rolling the cannelloni up takes a little time, but pour yourself a drink, crank up the tunes and have fun with it.

SERVES 4 PREP 20 mins plus resting COOK 25 mins EASY

200g pork sausages, skins removed

60g nduja

250g mascarpone

300g fresh lasagne sheets, at room temperature (at least 30 mins out of the fridge)

400g can chopped tomatoes

2 tbsp tomato paste

2 tsp garlic granules

1 tsp dried oregano

150g cheese, grated (I like a mix of cheddar and mozzarella)

1 Heat the oven to 200C/180C fan/ gas 6. Put the sausagemeat and nduja in a bowl and mash together using a fork. Add the mascarpone and a pinch of salt. Stir to combine.

2 Cut the lasagne sheets in half widthways so you have two smaller rectangles. Lay one half out like a portrait picture, then put a generous tablespoon of the mixture at the bottom end, spread it out and roll the pasta up tight into a cigar shape.

I find a tiny bit of the mixture helps seal it shut. Repeat with the rest, putting the rolls fold-side down in a 24 x 32cm roasting tin in neat rows.

3 Mix the canned tomatoes with the tomato paste, 200ml water, the garlic powder, oregano and a pinch of salt. Pour this over the pasta and top with the cheese. Bake for 20-25 mins, or until golden and bubbly. Take it out of the oven and let it rest for 5-10 mins before serving.

Persian-style saffron chicken rice

Perfumed with saffron and cardamom, with crispy chicken and fluffy rice, this is one of the most exquisite traybakes around. I was inspired by a stunning Persian dish, zereshk polo ba morgh, or saffron-roasted chicken with rice and barberries. The OG recipe is all cooked separately: the chicken in one pot, crispy rice (known as a tahdig) in another and barberries candied in sugar syrup in another. Mine has more of a laid-back throw-it-all-in-theoven vibe to get those crispy edges of golden rice and succulent, juicy chicken thighs. I love piling on the garnishes for colour and texture – more is more in my opinion, but feel free to scale it back.

SERVES 4 PREP 10 mins COOK 55 mins EASY

Cumin-spiced lamb chops with roasted squash

When you’re short on time but want something that feels a little fancy, this Indian-style traybake is a lifesaver. Tiny cubes of butternut squash go golden and crispy in the oven with some hearty chickpeas. Spiced lamb chops and cherry tomatoes are layered on top, and their juices marry together to create a lovely, mellow sauce. To finish, I love a generous dollop of lime pickle yogurt that melts so satisfyingly over everything on your plate.

SERVES 4 PREP 15 mins

COOK 30 mins EASY

1 squash, cut into 1/2cm-1cm cubes (about 550g in total)

4 tbsp olive oil

400g can chickpeas, drained and rinsed

300g cherry tomatoes, halved

2½ tsp garam masala

4 garlic cloves, crushed

½ tsp ground cumin

¼ tsp ground fenugreek

pinch of saffron

4 garlic cloves, crushed

3 tbsp tomato paste

2 tbsp olive oil

1 orange, juiced

2 tsp ground coriander

½ tsp ground turmeric

¼ tsp ground cinnamon

500ml hot chicken stock, made using 1 stock cube

1kg chicken thighs, skin-on and bone-in

250g basmati rice

3 cardamom pods, bashed open handful of barberries or pomegranate seeds

10g shelled pistachios, roughly chopped handful of coriander leaves

300g Greek yogurt (I use 10% fat)

1 Heat the oven to 200C/180C fan/ gas 6. Put the saffron in a heatproof bowl and add 2 tbsp just-boiled water. Stir and set aside to infuse for a few minutes.

2 Add the garlic, tomato paste, olive oil, orange juice, coriander,

turmeric, cinnamon and a very generous pinch of salt and pepper to the bowl with the saffron, and mix it all into a paste.

3 Transfer half the saffron paste to the stock, and whisk together. Tip the remaining saffron paste into a large bowl, add the chicken and toss together.

4 Tip the rice into a 30 x 40cm roasting tin and pour over the stock. Add the cardamom and arrange the chicken over the top. Cover the tray and bake for 30 mins. Uncover and return to the oven for 20-25 mins, or until the chicken is golden and cooked through and the rice is crispy on top.

5 Garnish with the barberries or pomegranate seeds, pistachios and coriander leaves, and serve immediately with yogurt.

GOOD TO KNOW 1 of 5-a-day PER SERVING 696 kcals • fat 36g • saturates 12g • carbs 53g • sugars 7g • fibre 3g • protein 38g • salt 1.39g

8 lamb chops (about 700g in total)

300g Greek yogurt (I use 10% fat)

2 tbsp lime pickle handful of roughly chopped coriander leaves

1 Heat the oven to 220C/200C fan/ gas 7. Put the squash in a 30 x 40cm roasting tin and add 1 tbsp of the olive oil and a good pinch of salt and pepper. Toss and roast for 10 mins to start softening the squash.

2 Put the chickpeas, cherry tomatoes, 1 tbsp of the olive oil, 1 tsp garam masala and a good pinch of salt and pepper in a bowl, and toss together. Add to the tray with the squash, mix well and return to the oven for 10 mins.

3 Meanwhile, put the remaining oil into a large bowl. Add the garlic, the remaining garam masala, the cumin, fenugreek and a good pinch of salt and pepper. Mix well, then add the lamb chops and mix.

4 Arrange the chops on top of the squash in the roasting tin and roast in the oven for 8-10 mins, or until the lamb is cooked on the outside but still pink in the middle.

5 While the lamb cooks, mix the yogurt with the lime pickle and a good pinch of salt and pepper.

6 Scatter the coriander over the lamb, chickpeas and veg, and divide between four serving plates. Serve immediately with big dollops of the lime yogurt on the side.

Crêpes

This recipe creates slightly thicker crêpes than your usual Frenchstyle ones – ideal for holding the indulgent fillings.

MAKES 8 PREP 10 mins plus 30 mins resting COOK 30 mins EASY V

125g plain flour

3 eggs, beaten

250ml whole milk

2 tsp sunflower oil, plus extra for frying

1 Tip the flour into a bowl and make a well in the middle. Pour in the beaten egg, then slowly whisk into the flour until a paste forms. Slowly whisk in the milk and, once it has all been incorporated and the mixture is thinner, whisk in the oil. Set aside to rest for 30 mins.

2 Heat a medium frying pan over medium-high heat and, once hot, drizzle in a little oil and carefully wipe it around the pan using kitchen paper. Pour in about

4-5 tbsp batter and quickly swirl it around the pan to coat the base in a thin, even layer. Cook, undisturbed, until the batter is set and releasing from the sides of the pan, about 2-3 mins. Flip and cook on the other side for a few seconds, then set aside on a plate. Repeat with the remaining batter to make around eight pancakes.

Kimchi & sesame spinach with mature cheddar

SERVES 2-4 PREP 10 mins

COOK 10 mins EASY V

1 tbsp sesame oil

1 tbsp sesame seeds

2 garlic cloves, thinly sliced

300g frozen spinach, defrosted 110g kimchi

75g mature cheddar, grated 8 crêpes

crispy chilli oil, to serve

1 Heat the oil in a large frying pan over a medium heat and fry the sesame seeds and garlic for 2-3 mins until the mixture is fragrant, the sesame seeds have started to pop and the garlic is golden. Watch carefully to ensure the garlic doesn’t burn. Stir in the spinach, turn up the heat to high and cook for 5 mins until all the water has been released from the spinach. Remove from the heat and stir in the kimchi and cheese. Season well with black pepper.

2 Spread a spoonful of the mixture into each crêpe, then fold or roll to enclose the filling. Drizzle over chilli oil before serving, if you like GOOD

5-a-day

Chocolate crêpes suzette

SERVES 4 PREP 20 mins plus 1 hr

cooling COOK 25 mins EASY V

8 crêpes

For the ganache filling

100g dark chocolate (at least 70% cocoa solids), finely chopped

150ml double cream

1 tbsp caster sugar

For the sauce

3 tbsp caster sugar

3 oranges, 1 zested, all juiced

1 tbsp chocolate liqueur (optional)

50g salted butter, cut into cubes

1 For the filling, put the chocolate in a heatproof bowl. Bring the cream and sugar to a simmer in a pan over a medium heat, stirring until the sugar has dissolved. Turn up the

Creamy garlic butter mushrooms

SERVES 2-4 PREP 15 mins COOK 15 mins EASY V

30g butter

2 tbsp olive oil

300g white mushrooms, sliced 150g chestnut mushrooms, sliced

3 garlic cloves, crushed 75ml double cream small handful of parsley, finely chopped 8 crêpes

1 Heat the butter and 1 tbsp olive oil in a frying pan over a medium-high heat and, once the butter has melted, fry the mushrooms for 8-10 mins, stirring to coat, until lightly browned and most of their water has evaporated. Push the mushrooms to the side of the pan and add the remaining olive oil to the empty side. Fry the garlic in the oil for 1-2 mins until fragrant, then stir into the mushrooms along with the cream and parsley. Remove from the heat. Season to taste.

2 Fill the crêpes with the mushroom mixture, then fold or roll to enclose. Spoon over any remaining mushrooms to serve.

GOOD TO KNOW 1 of 5-a-day PER SERVING (4) 446 kcals • fat 30g • saturates 14g • carbs 28g • sugars 4g • fibre 2g • protein 14g

heat and bring to the boil, then immediately remove the pan from the heat. Pour the cream over the chocolate to melt it, then whisk until smooth and glossy. Leave to cool for 1 hr, or until thickened to a spreadable consistency.

2 Spread the ganache evenly over the crêpes and fold into quarters. For the sauce, tip the caster sugar into a large non-stick frying pan set over a low-medium heat and leave the sugar to melt (without stirring at all), then continue to cook until it transforms into a deep amber caramel, about 5-10 mins

3 Remove the pan from the heat and add the orange juice – do this carefully, as it may spit when it hits the hot caramel. Stir in the orange zest and chocolate liqueur, if using, then return to a low heat once again

Passion fruit & vanilla mascarpone

SERVES 4 PREP 5 mins NO COOK EASY V

1 tsp vanilla bean paste 100g mascarpone

100ml double cream 1½ tbsp icing sugar, plus extra for dusting

3 passion fruits, halved 8 crêpes

1 Whisk the vanilla and mascarpone together in a bowl until smooth. Whisk the cream in a separate bowl until it’s just holding its shape, then fold the whipped cream into the vanilla mascarpone Sieve over the icing sugar. Scoop the pulp from two of the passion fruits into the bowl, then stir through to combine.

2 Spoon the mascarpone mixture into the crêpes and roll or fold to enclose. Scoop the pulp from the remaining passion fruit, then drizzle this over the crêpes Dust with icing sugar, if you like.

PER SERVING 490 kcals • fat 33g • saturates 18g • carbs 35g • sugars 11g • fibre 2g • protein 12g • salt 0.29g

to melt the caramel and create a liquid consistency

4 Add the butter to the caramel in small pieces, bring to the boil, then simmer gently until the mixture is glossy, thickened and reduced slightly. Carefully add the crêpes to the pan, two at a time, and gently turn in the caramel to coat

Transfer to a serving platter and repeat with the rest of the crêpes. Drizzle over any remaining caramel from the pan and serve immediately.

GOOD TO KNOW vit c

PER SERVING 745 kcals • fat 49g • saturates 28g • carbs 60g • sugars 33g • fibre 4g • protein 13g • salt 0.49g

Serve a dark chocolate twist on the classic French dessert

Food for

Golden calzones, crispy chicken and breakfast tostadas – swap eating out for homemade comforts fresh from the air fryer recipes AILSA BURT photographs LIAM DESBOIS

Hot honey crispy chicken burgers with blue cheese slaw

SERVES 4-6 PREP 20 mins

COOK 15 mins EASY

50g plain flour

2 eggs, beaten

100g panko breadcrumbs

1 tbsp olive oil, plus extra for air-frying

1 tsp garlic granules

1 tsp onion granules

600g mini chicken breast fillets

2 tbsp hot honey

For the slaw

100g hard blue cheese (such as stilton), crumbled

2 tbsp white wine vinegar

40g mayonnaise

150g soured cream

small handful of chives, finely chopped

¼ small white cabbage, finely sliced

2 celery sticks, finely sliced

½ red onion, finely sliced

1 small Granny Smith apple, finely chopped into matchsticks

To serve 4-6 burger buns, toasted

1 First, make the slaw. Combine the blue cheese, vinegar, mayonnaise, soured cream and chives in a large bowl, and season to taste. Add the cabbage, celery, onion and apple, and toss well to coat Set aside while you prepare the chicken.

2 Put the flour and eggs in two seprate bowls. Put the panko in a third bowl and drizzle over the oil. Toss well, rubbing the oil into the breadcrumbs slightly, then mix in the garlic and onion granules along with a big pinch of sea salt flakes

Salami & chilli calzones

MAKES 6 PREP 20 mins

COOK 20 mins EASY

plain flour, for dusting

400-450g fresh or frozen pizza

dough (defrosted, if frozen)

6 tbsp pizza sauce

small handful of basil leaves, roughly torn

1 red chilli (deseeded if you prefer less heat), finely chopped

250g mozzarella ball, cubed

60g thinly sliced salami, torn

1 tbsp olive oil

2 tbsp parmesan, finely grated

1 tsp dried oregano

1 Lightly flour a clean work surface. Divide the dough into six equal pieces, then stretch each piece into a roughly 15cm circle. Spread 1 tbsp pizza sauce over each dough circle, leaving a 1cm border. Scatter over the basil leaves, chilli, mozzarella and the salami.

3 Pat the chicken dry using kitchen paper, then dredge in the flour, shaking off any excess. Dunk in the egg mixture, coating well before dipping in the panko and pressing well to adhere. (It’s best to use one hand for wet ingredients and one for dry.) Brush the basket of the air fryer with oil, then arrange the chicken in a single, even layer. You may need to cook in batches. 4 Cook for 12-15 mins at 180C, flipping once halfway, until golden and cooked through. Keep warm in a low oven while you cook the remaining chicken, if working in batches. When ready to serve, put the crispy chicken on the base of each bun and drizzle over the hot honey. Add a spoonful of the slaw and the bun tops. Serve with any remaining slaw on the side.

GOOD TO KNOW 1 of 5-a-day PER SERVING (6) 449 kcals • fat 22g • saturates 9g •

2 Dampen the exposed borders of the dough with a little water and fold over to create a half-circle. Press the edges together to seal, avoiding trapping any air inside, and fold the edges up slightly. Lightly brush the base of your air fryer basket with a little oil and arrange the calzones in an even layer (you may need to do this in batches). Brush the remaining olive oil over the top and sprinkle over the parmesan and oregano. Cook at 200C for 8-12 mins until golden brown, then flip and cook for 5 mins more. Let stand for 5-10 mins before cutting in half to serve.

You can serve this with any leftover pizza sauce on the side for dipping.

Crispy sausage, onion & egg breakfast tostadas

SERVES 2 PREP 15 mins

COOK 15 mins EASY

4 Cumberland sausages, skinned

2 garlic cloves, crushed

4 sage leaves, finely chopped

1 tsp light brown soft sugar

3 tbsp crispy onions

½ small red onion, finely sliced

1 tsp olive oil

¼ tsp chilli flakes (optional)

4 small flour tortillas

4 eggs

To serve hot sauce, chunky guacamole and coriander leaves

1 Squeeze the sausagemeat into a bowl and combine with the garlic, sage, sugar, crispy onions, red onions, olive oil, chilli flakes (if using) and a pinch of seasoning. Spread the mixture over the tortillas, creating a small indented circle in the middle of each. Arrange in the air fryer in an even layer (you may need to cook in batches) and cook at 180C for 6-7 mins until the sausagemeat is crispy and golden.

2 Crack an egg into the indent in the middle of each tostada and return to the air fryer for 4-6 mins until the white is set but the yolk is still runny. Serve topped with hot sauce, chunky guacamole and a scattering of coriander leaves.

Green chilli chicken pot pies

Put a delicious twist on chicken pie inspired by Mexican green chicken chilli (or chilli verde) – it amps up the flavour while retaining the comfort factor. Make one big pie or smaller individual portions to suit your family set-up. This is lovely served with sweet potato mash and an extra scattering of chilli for those who love spice.

SERVES 6 PREP 30 mins plus cooling

COOK 1 hr 20 mins EASY ❄

2 tbsp olive oil

8 boneless, skinless chicken thighs

1 large onion, finely chopped

1 green pepper, finely chopped

150g frozen sweetcorn

50g butter

1-2 fresh green jalapeños, deseeded and finely chopped

6-8 pickled green jalapeño slices, chopped, plus 1 tbsp brine from the jar

3 garlic cloves, crushed

1 tsp smoked paprika

½ tsp dried oregano

1 tsp ground cumin

2 tsp ground coriander

25g plain flour

1 chicken stock cube

100g soured cream

small bunch of coriander, finely chopped (including stalks)

1 lime, juiced

1 egg, beaten

2 x 325g sheets ready-rolled, all-butter puff pastry

2 tsp cumin seeds (optional)

1 Heat 1 tbsp of the oil in a large frying pan or saucepan over a medium-high heat. Season the chicken and cook until browned, about 4-5 mins on each side. (You may need to do this in batches.) Remove to a plate.

2 Heat the remaining 1 tbsp oil in the pan over a low-medium heat and cook the onion, pepper and sweetcorn until softened, about 6-8 mins.

3 Add the butter, fresh and pickled jalapeños, the garlic and dried spices. Stir for a few minutes until the butter has melted and the spices are aromatic. Stir in the flour, then crumble in the stock cube and cook for another minute.

4 Slowly pour 500ml boiling water from the kettle into the pan, stirring continuously until you have a smooth sauce. Add the reserved jalapeño brine. Bubble for a few minutes until the sauce thickens slightly, then return the chicken to the pan, making sure it’s submerged. Cover and simmer for 15 mins, stirring occasionally to ensure the sauce isn’t catching. Add a splash more water, if needed.

5 Shred the chicken using two forks, or cut into chunks using a pair of kitchen scissors. Stir in the soured cream, fresh coriander and lime juice, and season. Leave to cool.

6 Divide the pie filling between three small pie dishes (or make

three double portions). Brush a little of the beaten egg around the rim of each dish. Unroll the pastry and cut lids large enough to fit the pies. Cover the pies with the pastry lids and crimp the edges to help them stick, or press the tines of a fork around the edge to seal. Brush the tops with more beaten egg and gently score a cross into the top of each using a knife for the steam to escape. Sprinkle over the cumin seeds, if using. Will keep wrapped and frozen for up to two months.

7 Heat the oven to 180C/160C fan/ gas 4. Bake the pies for 40 mins (or 55 mins from frozen) until the filling is piping hot when a food thermometer is inserted into the centre – it should reach 70C. Or, push a metal skewer into the centre of the pie for 30 seconds, then check it is piping hot. Serve with mash (sweet potato mash works well) and cooked veg.

tip

PASTRY BITES

Brush any pastry offcuts with beaten egg and sprinkle over some grated parmesan, rosemary and chilli flakes, if you like. Cut into small shapes using a pizza wheel and bake alongside the pies, or freeze until needed. They make a great nibble with a drink!

Malty NYC-style choc chunk cookies

I fell in love with this chunky style of cookie packed with melty chocolate pieces on a recent trip to New York. They’re best cooked from frozen, as the dough is quite soft and would spread too quickly if cooked straightaway. Make up a batch for the freezer so you can bake one or two whenever you have a craving.

MAKES 12 PREP 25 mins plus 30 mins chilling, 2 hrs freezing COOK 20 mins EASY V ❄

200g salted butter, softened

175g light muscovado sugar

75g caster sugar

2 medium eggs

1 tsp vanilla extract

325g plain flour

2 tbsp malted milk powder (we used Horlicks)

2 ½ tsp baking powder

½ tsp sea salt flakes, plus a pinch

75g walnuts, roughly chopped (optional)

200g dark chocolate, roughly chopped

100g milk chocolate, roughly chopped

1 Weigh the butter and sugars into a large bowl, then whisk using an electric whisk or stand mixer until smooth, about 3 mins on high. Add in the eggs, one at a time, then the vanilla extract, whisking until fully incorporated.

2 Weigh the flour, malted milk powder, baking powder and sea salt flakes into a bowl. Tip the dry ingredients into the wet along with the walnuts (if using) and most of the chocolate, reserving a few pieces for the tops of the cookies. Mix into a sticky dough, then chill for 30 mins.

3 Line two large baking trays with baking parchment. Scoop the dough into 100g balls (use an ice cream scoop, if you like) and arrange on the prepared trays well spaced apart. Press the reserved chocolate pieces into the tops of the cookies, then freeze for at least 2 hrs.

Will keep frozen in food bags or a freezerproof container for up to three months.

4 Heat the oven to 200C/180C fan/ gas 6. If the cookies have been frozen in bags or containers, arrange them on a baking tray lined with baking parchment, leaving plenty of space between each. Bake for 18-20 mins until lightly golden at the edges and gooey in the centre. If you prefer your cookies more cakey, bake for an additional 2 mins. Sprinkle over a small pinch of sea salt flakes, then leave to cool on the tray for at least 15 mins before serving. Best served within two days, but can be refreshed in the microwave – warm for about 15 seconds.

Tomato & lentil soup with sizzled onions & tahini yogurt

This soup is like a hug in a bowl, packed with earthy flavours that are lifted by lemon and sumac. Don’t skip the sizzled onions and tahini yogurt – they bring texture and balance everything beautifully.

SERVES 4 PREP 20 mins

COOK 50 mins EASY V ❄

4 tbsp olive or rapeseed oil

2 large onions, 1 chopped,

1 thinly sliced

1 large carrot, finely chopped

4 garlic cloves

2 large bay leaves

1 cinnamon stick

½ tsp ground turmeric

1 tsp ground ginger

1 tsp fennel seeds

1 tsp sumac, plus a pinch to serve

1 tbsp ground cumin

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

200g dried green lentils

1 vegetable or chicken stock cube

2 tsp sugar

1 lemon, zested and juiced

100g thick natural yogurt or labneh

1 tbsp tahini

1 tsp honey

small bunch of coriander, leaves picked, stalks finely chopped drizzle of extra virgin olive oil

1 Heat 2 tbsp of the oil in a large saucepan over a low-medium heat and cook the chopped onion and carrot with a pinch of salt for 8-10 mins until the veg has softened and the onion is translucent. Stir in the garlic, bay leaves, cinnamon stick, turmeric, ginger, fennel seeds, sumac, cumin and tomato purée, letting the spices sizzle for a few minutes. Add the tomatoes and lentils, then crumble in the stock cube. Fill one of the tomato cans with water three times, and add this, too (about 1.2 litres).

2 Partially cover the pan with a lid and cook for 30 mins until the lentils are soft but retain some bite. Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the sliced onion until deep golden brown and crispy, about 15 mins.

3 When the soup is cooked, adjust the thickness to your liking, adding a splash more water or boiling longer to reduce slightly. Season well with the sugar, some salt, plenty of black pepper and the lemon juice. If you’re freezing the soup, stir in the sizzled onions; otherwise, save them for topping. Once cool, will keep frozen for up to three months. Defrost in the fridge overnight, then reheat thoroughly.

4 Combine the yogurt, tahini, lemon zest, honey and a pinch of salt. Stir in a splash of cold water to loosen to the consistency of double cream.

5 Stir most of the coriander into the soup, reserving a few leaves. Ladle the soup into bowls, then top with a drizzle of the tahini yogurt, the sizzled onions, coriander leaves and a pinch of sumac. Drizzle with extra virgin olive oil to serve.

tip

SERVE WITH ZA’ATAR FLATBREADS

Brush a few flatbreads with olive oil and scatter with za’atar. Warm in the oven then serve alongside the soup for dunking.

Smoked haddock & leek chowder with cheddar dumplings

Swap the haddock for any smoked white fish, or use oily fish, such as salmon or trout in this — you can add prawns, too.

SERVES 4 PREP 30 mins

COOK 40 mins EASY ❄

400g smoked haddock (about 4 fillets)

2 bay leaves

500ml whole milk

2 tbsp olive or rapeseed oil

2 leeks, sliced

100g frozen sweetcorn

2 tbsp butter

2 tbsp plain flour

1 tbsp Dijon mustard

small bunch of chives, chopped

For the dumplings

150g plain flour

11/2 tsp baking powder

50g cold butter

50g mature cheddar, plus extra for the topping

4 tbsp milk

1 Put the haddock and bay leaves in a saucepan, and pour over the milk. Warm over a medium heat until the milk is just steaming, then remove from the heat and leave the fish to poach for 10 mins.

2 Meanwhile, heat the oil in a large pan over a low-medium heat and cook the leeks with a pinch of salt for 8-10 mins until softened. Add the sweetcorn and butter, stirring for a few minutes until the butter has melted. Sprinkle in the flour and mix until the leeks are coated in a floury paste. Pour the warm poaching milk into the pan, a splash at a time, stirring until all the milk is incorporated and you have a smooth sauce that is the consistency of double cream. Season well.

3 Flake the haddock into chunks and stir it into the sauce along with the mustard and most of the chives, reserving some for the top. Transfer to a baking dish. If you’re going to freeze the chowder, leave it to cool completely first.

4 For the dumplings, weigh the flour and baking powder into a bowl with a pinch of salt. Holding the butter in its wrapper, grate it straight into the flour, stopping to mix it through every few strokes so it doesn’t clump together. Grate in the cheese, too. Mix the butter and cheese through the flour using a cutlery knife, add the milk and mix again. Briefly knead into a soft dough using your hands, then form into eight balls and arrange on top of the chowder. Grate over a little more cheese. Will keep well wrapped and frozen for up to two months.

5 Heat the oven to 200C/180C fan/ gas 6. Cook the chowder for 30 mins (or 45 mins from frozen) until the dumplings have puffed up and are golden brown, and the chowder is bubbling. Scatter over the reserved chives to serve.

Smoky peanut butter mole with black beans

Mole (pronounced moh-lay) is a rich, smoky Mexican sauce made with chillies, spices, nuts and seeds, plus sometimes dried fruit and chocolate, creating layers of flavour. Though often served with chicken, we’ve used black beans here. You can freeze it in portions, then use it as a filling for tacos, jacket potatoes or quesadillas, serve over rice or loosen with water to serve as a soup with tortillas for dunking.

SERVES 8 PREP 20 mins

COOK 45 mins EASY V ❄

2 tbsp vegetable or olive oil

2 onions, finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

2 tsp smoked paprika

1 large cinnamon stick

1/4 tsp ground cloves

4 garlic cloves, crushed

2 tbsp chipotle paste

2 tbsp tomato purée

50g raisins

2 tbsp natural peanut butter

11/2 tsp unsweetened cocoa powder

1 tbsp brown sugar

2 tbsp red wine vinegar

700ml vegetable or chicken stock

1 red onion, finely sliced

4 limes, 2 juiced, 2 cut into wedges

50g sesame seeds

50g peanuts

1/4 tsp smoked paprika

4 x 400g cans black beans, drained

To serve

warm corn tortillas, baked sweet potatoes or cooked rice

1 avocado, sliced

200g feta, crumbled

small bunch of coriander, roughly chopped

1 Heat the oil in a large saucepan over a medium heat and cook the onion with a pinch of salt until translucent and lightly browned, about 8-10 mins. Add the cumin, ground coriander, paprika, cinnamon stick and cloves. Toast for 30 seconds until fragrant. Stir in the garlic, chipotle paste, tomato purée and raisins, and cook, stirring, for 1-2 mins. Stir in the peanut butter, cocoa powder, brown sugar and vinegar until combined. Slowly pour in the stock, whisking into a smooth, rich sauce.

2 Bring to a simmer and cook, uncovered, for 15-20 mins, stirring occasionally until the sauce has thickened slightly. Meanwhile, mix the red onions with the juice of 1 lime and a pinch of salt in a non-metallic bowl, and set aside to lightly pickle. Toast the sesame seeds and peanuts in a dry frying pan for 3-4 mins until golden, then season with the paprika and a pinch of salt. Set aside.

3 Remove the cinnamon stick from the mole and blitz the sauce until smooth using a hand blender (you

can skip this step if you prefer it chunkier). Stir in the black beans and reduce the heat to low. Simmer for another 10-15 mins until the beans have absorbed the mole’s flavour, but are still whole. Add a splash of water if the sauce becomes too thick.

4 Stir in the remaining lime juice, then taste and adjust with salt, pepper, sugar or more chipotle, if you like it smokier or spicier. Serve with tortillas, baked sweet potatoes or rice, plus the avocado, feta, coriander, the toasted seed and nuts, pickled red onions and lime wedges on the side to squeeze over.

big flavoursFast days

From a spin on shakshuka to one-pot biryani and matcha-infused falooda, food writer Zaynah Din marks Ramadan with deliciously vibrant recipes photographs HANNAH TAYLOR-EDDINGTON

Iftar is the evening meal that marks the end of the day’s fasting during Ramadan, which is the ninth month of the Islamic calendar. This sacred period for Muslims focusses on spiritual reflection, self-improvement and worship, and involves fasting from dawn to sunset each day, beginning with suhoor, the pre-dawn meal, and concluding with iftar at sunset. During the daily fasting period, Muslims abstain from all food and drink. Traditionally, the daily fast is broken with dates and water at the time of the

Maghrib adhan (the early evening call to prayer). After offering the Maghrib prayer, Muslims enjoy a larger, more nourishing meal, and dedicate time to performing additional prayers after Isha (the fifth and final obligatory prayer of the day) and Taraweeh – the special nightly prayers that are unique to Ramadan.

The Islamic calendar follows the lunar phases, so the date of Ramadan changes each year. In 2026, Ramadan is expected to begin on the evening of 18 February, subject to the sighting of the new moon.

Zaynah Din is a Pakistani content creator from London known for her trademarked ‘Desified’ recipes. Previously working in tech, she turned her cooking hobby into a full-time career during lockdown. She now has 800,000 followers and is loved for her easy recipes with big Desi flavours and a mix of authentic Pakistani and fun fusion ideas. Her viral Ramadan recipe series and best-selling cookbook Desified have helped her make Pakistani cuisine accessible for all. @zaynahsbakes

SERVES 2-3 PREP 10 mins

COOK 30 mins EASY

1 tbsp olive oil

1 medium onion, finely chopped

1 tbsp garlic & ginger purée

1 green chilli, finely chopped (optional)

400g beef or lamb mince

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1/2 tsp ground turmeric

1/2 -1 tsp chilli powder (or to taste)

1 red pepper, sliced

2 tbsp tomato purée

400g can chopped tomatoes

1 tsp garam masala

4-6 eggs

small handful of coriander and buttered sourdough toast, to serve

1 Heat the oil in a large ovenproof frying pan or shallow flameproof casserole dish over a medium heat and fry the onion for 5 mins until golden. Add the garlic & ginger purée and chilli, and continue to fry until fragrant.

2 Add the mince, breaking it up well using a wooden spoon. Cook for 8-10 mins until well browned. Stir in the spices and fry for 1 min more until fragrant, then add the sliced pepper. Cook for 2-3 mins until the pepper is well coated in the spices and starting to soften.

3 Mix in tomato purée and chopped tomatoes, and simmer for 10-12 mins until thickened. Season to taste and stir in the garam masala. Make small gaps in the mixture using the back of a spoon and crack in the eggs. Cover with a lid and cook for 2-4 mins, or until the eggs are set. Garnish with some coriander and serve with buttered sourdough toast.

One-pot chicken biryani

As Ramadan goes on, our energy levels dip and time in the kitchen feels shorter than ever. That’s when this biryani comes in: it’s a quick, fragrant and flavour-packed Iftar meal that can be made without juggling pots or spending hours over the hob. All the flavour and comfort of biryani, with just one pot to wash.

SERVES 2-3 PREP 10 mins plus soaking and resting COOK 30 mins EASY

250g basmati rice

1 tsp olive oil

8 bone-in, skin-on chicken thighs

3 tbsp biryani spice mix (I like Shan Memoni biryani spice sachets, available online or in specialist shops)

3 tbsp yogurt

2 tbsp butter

small handful of coriander leaves, to serve

1 lemon, cut into wedges, to serve

1 Rinse the rice three times, then cover with fresh cold water and leave to soak for 20 mins.

2 Meanwhile, heat the oil in a wide, shallow, flameproof casserole dish over a medium heat and sear the chicken thighs, skin-side down, for 10 mins, or until the skin is well browned and crisp. Flip the thighs over and sprinkle over the spice mix, stirring well to coat the chicken. Mix in the yogurt until the chicken is well coated.

3 Drain the soaked rice and add it to the pan, spreading it evenly around the chicken. Pour in 500ml water and bring to a simmer. Once simmering, cover with a tightfitting lid. Reduce the heat to low and cook for 15 mins until the rice is fluffy and the chicken is cooked through. Dot over the butter and cover again. Turn off the heat and let the biryani rest for 5 mins.

Fluff the rice gently with a fork. Scatter the coriander over the top and serve with the lemon wedges.

Matcha falooda

SERVES 2-4 PREP 20 mins

EASY V

75g thin cornstarch or wheat vermicelli noodles, cut into

5cm pieces

1 tsp tukmaria (basil seeds; see tip)

2 tsp matcha powder

2 tbsp rose syrup

480ml milk (any kind)

150g strawberries, hulled and roughly chopped, or use blueberries or raspberries

vanilla ice cream, to serve (optional)

1 Bring 500ml water to the boil in a small pan, then add the noodles and boil for 5 mins until soft. Drain and set aside. Mix the tukmaria with 4 tbsp water, and set aside.

2 Whisk the matcha with 2 tbsp warm water in a small bowl until smooth. Combine the rose syrup and milk in a jug, divide between two large or four small glasses, then add a spoonful of the soaked tukmaria, drained vermicelli and strawberries to each glass. Divide the matcha between them, then top each with a spoonful of ice cream, if you like.

tip

If you can’t find tukmaria for the falooda, chia seeds work well.

My favourite dish

buttermilk roast chicken

The author of bestselling Salt, Fat, Acid, Heat on battling depression to finish her follow-up, Good Things, plus her most-loved dinner

My favourite dish is buttermilk roast chicken from my first book Salt, Fat, Acid, Heat. When I have a birthday dinner with friends where we all cook for each other, I almost always ask for that chicken. I think because people think I’m always out eating incredible things, nobody ever just roasts me a chicken, but it’s so comforting.

I had the idea for Salt, Fat, Acid, Heat when I was 19 and it came out when I was 37. That’s a very long time, but I always knew I was going to write this book. It’s been amazing

watching people have their own relationship with the book. I can’t believe how many people say to me, ‘It changed the way I cook’, it’s a daily occurrence. Even Chez Panisse, where I learned to cook, use it as a textbook for their cooks. That feels really amazing.

I don’t necessarily learn by being told – I have to see something or do it myself. When we made the Netflix show of the book, also called, Salt, Fat, Acid, Heat, I always thought of it as another way to show how to do something.

If I had to add a fifth element to the book, it would be sweetness. Yotam Ottolenghi, and a lot of other people said that too! I’ve noticed that as I get older, I do like sweetness more; I add a little honey into my salad dressing, and my favorite vinegar is rice wine vinegar as it has sugar and salt in it.

I grew up in San Diego, which is on the border between Mexico and Southern California. Where I grew up there wasn’t a culture of fancy restaurants. There was delicious Mexican food, pizza, Chinese. But then I went to Berkeley university in Northern California, and on the orientation tour they said ‘there’s a very famous restaurant in town called Chez Panisse’. My boyfriend at college always wanted to go there, so we saved up for eight months, we had $220 in a shoe box, then we went and it was the first time I went to a restaurant that was that nice, where I truly felt like I was being taken care of. That inspired me to write a letter to ask for a waitressing job, and I worked there all through

college. Then, when I was approaching graduation – I was an English major but I didn’t really know what I was going to do – I saw all these world-class cooks, and they were so masterful, I thought, ‘I want to be good at that!’ I begged them to teach me and they said ‘no’ 500 times, but I persisted and eventually, I got an apprenticeship and worked my way up.

I remember as a young person it was mind-blowing for me to enter this kitchen and see people adding salt to food by the handful, and the food wasn’t too salty — it was delicious. I feel like a broken record because I’ll make boiled broccoli and people will say, ‘Wow, I’ve never had anything like this, what did you do?’ And I say, ‘I literally just put salt in the water.’

I didn’t really cook as a kid, so I didn’t have that period where you’re figuring out how to cook, I just went straight to the highest standards. So, even though I left restaurants around 12 years ago, it’s been a slow deprogramming for me that I don’t have to make everything at home like it’s five-star restaurant level.

I often put that pressure on myself and I know I’ll never meet that standard, so I give up and eat a box of mac and cheese, but I’m realising it would probably be better just to eat a normal salad. It doesn’t have to be restaurant-standard. I think I’m learning to be a little bit less harsh on myself.

My mom is Persian, she’s such a great cook and, I think for many immigrants, like all of my family who’d come from Iran, they were

always searching for the taste of home. My mom would send my dad over the border into Mexico where we could get sweet limes and sour oranges – very common Iranian ingredients – or my mom would drive all over Southern California, just to go to a grocery store that had fresh Persian bread. I spent the majority of my childhood in the car, driving around to grocery stores with my mom.

After Salt, Acid, Fat, Heat, there was a big depression that followed the high of all that success. I also had some really intense family losses, and every time I’d try to come back to the work, something would pull me away.

Over the last few years, one of the landmark experiences has been this very belated grieving of my sister’s death. She died when I was 18 months old and she was three. This has affected my whole life in a way that I hadn’t really realised until recently. There was such grief in our family unit, and I think my life’s mantra became ‘if I can be two kids’ worth of good, maybe that will make everything okay’. I realise now, as an adult, that’s what motivated me in life, and I’ve always felt I must achieve the very biggest and best in everything. To an extent, that crippled me because I felt like I didn’t have it in me to deliver big again like that. Hence a book that took 17 years to write.

My uncle’s wife said, ‘What if you just let the second book be you, and understand that’s enough?’ So the whole time while I was writing my latest book, Good Things, I told myself, just finish something. For a long time, I felt like it wouldn’t be anything special, it would be a miracle to just turn something in.

And then about a year ago, when we were doing the photo shoot, for the first time I could see it coming to life and it’s become something I’m so proud of. It’s so different from my first book. The British publishers wrote a lovely thing for the cover: “If Salt, Fat, Acid, Heat is a book for the head, Good Things is a book for the heart.” And that’s how I came to think of it, too. I had to find my way back to cooking. And in a way, this book is the story of that.

Buttermilk-marinated roast chicken

The buttermilk and salt work like a brine here, tenderising the meat on multiple levels: the water it contains increases moisture, and the salt and acid it contains disables proteins, preventing them from squeezing liquid from the meat as the bird cooks. As an added bonus, the sugars in the buttermilk will caramelise, contributing to an exquisitely browned skin. While the beauty of roast chicken is that you can serve it anytime, anywhere, my favourite thing to serve alongside it is panzanella which plays the role of starch, salad, and sauce!

SERVES 4 PREP 15 mins plus 30 mins brining and resting COOK 1 hr EASY

1.6-1.8kg chicken

2 tbsp Kosher salt or 4 tsp fine sea salt 450ml buttermilk

1 The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season it generously with salt and let it sit for 30 mins.

2 Stir whichever salt you’re using into the buttermilk to dissolve. Place the chicken in a 4-litre resealable plastic bag and pour in the buttermilk. If the chicken won’t fit in a 4-litre bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine.

3 Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and chill it. If you’re so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but that’s not essential.

4 Take the chicken out of the fridge an hour before you plan to cook it. Heat the oven to 220C, with a rack set in the centre position.

5 Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher’s twine. Place the chicken

in a 25cm cast iron ovenproof frying pan or shallow roasting pan.

6 Slide the pan all the way to the back of the oven on the centre rack. Rotate the pan so that the legs are pointing towards the rear left corner and the breast is pointing towards the centre of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done). Pretty quickly you should hear the chicken sizzling.

7 After about 20 minutes, when the chicken starts to brown, reduce the heat to 200C and continue roasting for 10 mins, then move the pan so the legs are facing the back right corner of the oven.

8 Continue cooking for another 30 mins or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.

9 When the chicken is done, remove it to a platter and let it rest for 10 mins before carving and serving.

GOOD TO KNOW gluten free

PER SERVING 451 kcals • fat 25g • saturates 7g • carbs 2g • sugars 2g • fibre none • protein 54g • salt 2.3g

photographs JAMES LEE At its best

Enjoy bright colour and flavour with forced rhubarb, brussels sprouts and purple sprouting broccoli

recipes HELENA BUSIAKIEWICZ

Brussels sprouts

The ultimate love-it-or-hate-it veg, sprouts may be divisive, but they’re a versatile crop to enjoy. At their peak from October to March, they can be added to stir-fries with onions and ginger, shaved thinly and eaten raw with a creamy dressing, or pan-fried with pancetta for a quick side. Most sprout-haters avoid them due to texture; when boiled, they can be mushy, but when fried, roasted or charred, they’re more interesting and flavourful. If you can buy them on the stalk, do – they’ll keep for longer. Look for plump, bright green sprouts with tightly packed leaves – the smaller, the sweeter.

Charred brussels salad with chilli & crispy onions

This zingy salad is full of different textures and would go very well with spiced chicken kebabs.

SERVES 4 as part of a spread PREP 10 mins COOK 45 mins EASY

500g brussel sprouts, 1/2 thinly sliced, 1/2 cut in half

180ml vegetable oil

40g cornflour

¼ tsp ground turmeric

1 large red chilli, sliced 2 red onions, sliced 2 limes, zested and juiced (you’ll need 60ml juice)

3 tbsp fish sauce

1 tsp light brown soft sugar 20g coriander, roughly chopped 15g basil leaves, picked and torn

1 Heat the oven to 200C/180C fan/ gas 6. Put the halved sprouts on a large tray and drizzle over 1 tbsp of the oil Season and roast for 30 mins until softened and golden. Leave to cool slightly.

2 When the sprouts have 15 mins left in the oven, heat the remaining oil in a small saucepan over medium heat. Put the cornflour, turmeric and a pinch of salt in a medium bowl. Whisk in 35-40ml water until you have a thin, batter-like consistency. Toss the sliced chilli and onions through the batter to coat, then fry in the hot oil for 2-3 mins on each side until lightly golden (you’ll need to do this in batches). Don’t worry if they clump together, but the chillies will fry more quickly, so remove them earlier. Drain on kitchen paper, then season with a little salt.

3 Tip the lime zest and juice into a large bowl, and stir in the fish sauce, brown sugar and a few twists of black pepper. Toss with the roasted sprouts, the herbs and half the crispy chillies and onions, breaking them up slightly if needed. Serve on a platter, garnished with the rest of the crispy chillies and onions.

Purple sprouting broccoli

Just coming into season this month, purple sprouting broccoli is the more colourful, leafier cousin to your standard broccoli. You can cook it in much the same way you would regular broccoli or cauliflower. Steaming, stir-frying or roasting will highlight its flavour and vibrant colour, and it pairs well with parmesan, anchovies, leeks, mushrooms and blue cheese in gratins or pasta. Choose stalks that have dark greenpurple leaves and florets. Avoid those with yellowy florets and wilted leaves.

Buckwheat dutch baby with harissa-roasted purple sprouting broccoli, whipped feta & dill

Here’s a great option for Pancake Day, as it means nobody’s stuck flipping pancakes. Buckwheat flour adds nutty flavour, but if you don’t have it, substitute with plain.

SERVES 4-6 PREP 30 mins

COOK 30 mins EASY V

400g purple sprouting broccoli, woody ends peeled

2 tbsp harissa

2 tbsp olive oil

50g plain flour

50g buckwheat flour

3 eggs, beaten 150ml whole milk

40ml vegetable oil

4 soft-boiled eggs, halved 10g dill, leaves picked

1 tsp Aleppo pepper

15g flaked almonds

For the whipped feta

200g feta

3 tbsp soft cheese

1 lemon, zested, 1/2 juiced

1 tbsp olive oil

1 Heat the oven to 200C/180C fan/ gas 6. Put the broccoli in a roasting tin lined with baking parchment. Toss with the harissa and olive oil, season and roast for 20 mins. Cover to keep warm. Meanwhile, combine both flours and a large pinch of salt in a bowl. Whisk in the egg, a little at a time. Once thickened, slowly whisk in the milk. Set aside

2 Turn the oven to 210C/190C fan/ gas 7. Heat the veg oil in a cast-iron or ovenproof pan in the oven for 8-10 mins, or until smoking hot. Carefully pour in the batter and bake for 18-20 mins until puffed and golden. Briefly reheat the broccoli in the oven.

3 For the whipped feta, tip the feta into a food processor with the soft cheese, lemon zest, juice, oil and seasoning. Blitz until creamy, 1-2 mins.

4 Remove the dutch baby from the pan (it should lift out easily if cooked) and put on a serving plate. Top with the whipped feta, broccoli, soft-boiled eggs, dill, Aleppo pepper and almonds

Forced rhubarb

Unlike outdoor-grown maincrop rhubarb that appears in springtime, forced rhubarb is a wintry delight. Grown under pots in the ‘rhubarb triangle’ between Leeds, Wakefield and Bradford, it’s more tender and delicate than its maincrop counterpart, with watermelon-pink stalks and pale leaves. Forced rhubarb doesn’t usually need to be peeled – just wash, trim, slice and use to make crumbles, pies or jams. Or, if you’re feeling more adventurous, rhubarb can also provide a tart note in savoury dishes, balancing fatty meat and duck or creating a more interesting salsa. Forced rhubarb is only available from January to February, so get it while you can – keep it chilled with the leaves on until you’re ready to use it.

Rhubarb, ricotta & pistachio cake

Ricotta provides lovely tang to cakes and softens the crumb texture. If you don’t have it, you could use soured cream instead.

SERVES 6-8 PREP 25 mins plus cooling COOK 1 hr EASY V

200g salted butter, softened plus extra for the tin

170g forced rhubarb, cut into 4-5cm pieces

1 orange, zested and juiced 250g golden caster sugar

3 eggs, beaten

150g self-raising flour

100g ricotta

45g shelled pistachios, roughly chopped custard, to serve (optional)

1 Heat the oven to 180C/160C fan/ gas 4. Butter a 20cm springform cake tin and line with baking parchment. Line a baking tray with baking parchment. Put the rhubarb on the tray, then sprinkle over the orange juice and 50g of the sugar. Rub all over to coat, then roast for 15 mins until a sharp knife can be inserted easily, but it still holds its shape. Leave to cool.

2 Put the remaining sugar, the butter and orange zest in a large bowl, then beat using an electric whisk for 4-5 mins until light and fluffy. Whisk in the egg, a little at a time, adding a spoonful of flour if it starts to curdle.

3 Beat in the ricotta, then sift over the flour and fold to combine. Pour into the prepared tin and smooth the surface, then arrange the roasted rhubarb over the top (reserve the roasting juices from the tray). Scatter over the pistachios.

4 Bake for 1 hr until golden, risen and a skewer inserted into the middle comes out clean. Leave to cool slightly but while the cake is still warm, brush over some of the reserved rhubarb roasting juices. Leave to cool completely in the tin before serving Cut into wedges and serve with custard, if you like Will keep in a cake tin for up to three days.

PER SERVING (8) 461 kcals • fat 27g • saturates 15g • carbs 48g • sugars 33g • fibre 2g • protein 7g • salt 0.73g

Kale

While kale sometimes requires a little extra prep, it’s well worth the effort. You can find smooth or curly varieties in supermarkets (curly being the most common), but both are members of the cabbage family, with green leaves and a strong, distinct flavour. If you want to eat it raw, like in our salad, opposite, it’s best to ‘massage’ it first. Rub the leaves between your fingers with olive oil or lemon juice to break down any tough fibres and soften them. But, you can also cook it as you would cabbage by boiling, steaming, stir-frying and even baking into crisps as we’ ve done here. When buying kale, look for smaller heads as they’ll be more tender. Store in the fridge in a perforated bag, and eat within three days before it becomes bitter.

Kale, avocado & chicken salad in ranch dressing

SERVES 4 PREP 30 mins

COOK 20 mins EASY

50g plain flour

½ tsp cayenne pepper

2 eggs, beaten

10g parmesan, finely grated

2 tbsp everything bagel seasoning

70g panko breadcrumbs

4 skinless, boneless chicken thighs, chopped into 4-5cm chunks

75ml vegetable oil (optional), for deep-frying

250g chopped curly kale

2 tbsp olive oil

1 tsp onion granules

1 avocado, peeled, halved, stoned and chopped into chunks

60g pink pickled onions

For the ranch dressing

70g Japanese-style mayonnaise

70ml buttermilk

½ lemon, juiced

1 tsp white wine vinegar

½ tsp garlic granules

½ tsp onion granules

10g chives, finely chopped, plus extra to serve

5g dill, roughly chopped, plus extra to serve

1 Heat the oven to 200C/180C fan/ gas 6. Mix the flour and cayenne in a shallow bowl, tip the eggs into a second and combine the parmesan, bagel seasoning and panko in a third. Line a plate with baking parchment.

2 Coat the chicken in the flour, then the egg, then the panko. Put on the plate. Heat the veg oil in a large frying pan over a medium heat and, once hot, fry the chicken for 5 mins on each side until cooked and golden. Drain on kitchen paper. Alternatively, air-fry at 200C for 8-10 mins.

3 Massage 150g of the kale with half the olive oil, the onion granules and a pinch of salt. Bake on a large baking tray for 5-6 mins until dark and crisp. Massage the remaining kale with the rest of the oil and a pinch of salt, then leave to soften for 3-4 mins. Combine the dressing ingredients and season.

4 Toss the softened kale with most of the dressing. Tip onto a platter. Top with the crispy kale, avocado, pickled onions and chicken. Serve with the remaining dressing on the side.

Savoy cabbage

The brassica family is huge, and cabbage is the star of it. Crinkly-leafed, bright green Savoy is ideal for cooking, with its mildly sweet, earthy flavour holding up well to bold notes like soy sauce, garlic, ginger, chilli, fresh herbs and bacon. Look for bright cabbages with crisp leaves, avoiding any that feel puffy or have holes (which may be a sign of insects). Before cooking, remove any damaged outer leaves, then finely shred, chop or slice before stir-frying, roasting, grilling or eating raw. A whole Savoy can be kept in the fridge for up to two weeks, but once cut, use it within three days for the best results and flavour.

Alpine-style cheesy cabbage gratin

Serve this alongside a Sunday roast. If you like, you can swap the emmental or gruyère for comté.

SERVES 4-6 PREP 30 mins COOK 1 hr EASY

1 Savoy cabbage, cut into 8 thick wedges, excess stalk trimmed

5 thyme sprigs, leaves picked and finely chopped

1 large rosemary sprig, leaves picked and finely chopped

3 garlic cloves, grated

5 tbsp olive oil

20g salted butter

¼ tsp smoked paprika

20g plain flour

450ml whole milk

1 tbsp Dijon mustard

½ whole nutmeg, grated 115g emmental, coarsely grated 85g gruyère, coarsely grated

30g panko breadcrumbs

1 Heat the oven to 200C/180C fan/ gas 6. Put the cabbage in a large cast-iron casserole or pan that fits it snugly (ours was 32cm). Combine most of the thyme (reserving 1 tsp) with the rosemary, garlic, oil and seasoning in a small bowl. Brush over the cabbage, coating between the leaves too. Roast for 30-35 mins, turning halfway, until a sharp knife slides through to the core with ease.

2 Meanwhile, melt the butter in a medium saucepan over a low heat and, once foaming, toast the paprika for 30 seconds. Stir in the flour to make a paste. Add the milk, a splash at a time, stirring until smooth.

3 Bring to the boil, then reduce to a simmer. Stir in the mustard, nutmeg and seasoning. Remove from the heat. Stir in most of the cheese a handful at a time, reserving a small handful. Return to a low heat if the cheese isn’t fully melting.

4 When the cabbage is cooked, heat the grill to high. Stir the reserved thyme through the panko. Season. Pour the cheese sauce over the cabbage to fully coat. Scatter over the panko and remaining cheese, and grill for 10-12 mins until golden, bubbling and crisp on top. Serve with a roast dinner or green salad.

ACHOCOLATE

CAKE YOU’LLMAKEAGAIN&AGAIN

You don’t need to follow fashion to make the perfect chocolate cake – our head of food Cassie Best is the queen of bakes and this is her go-to recipe. We urge you to try it!

GOT CRAVINGS YET?

I’ve made a lot of chocolate cakes: some good, some dry, some that collapsed in the centre (and were quickly rebranded as ‘sunken’). But, over the years, I’ve settled on this as my favourite. It’s not fancy, but it has a moist, fudgy crumb, rich ganache icing and light mascarpone cream filling. It’s the sort of cake I want to eat forkfuls of straight from the fridge before bed (it’s chilled due to the fresh cream and mascarpone – read on to find out more). Like many good things, it improves with age, over a couple of days, which is as long as cake tends to last in my house.

Strike a balance

Like all good recipes, this cake is about balance: the cocoa is dark and bitter and the sugar sweet, so it needs a bit of acidity and tang for contrast. A lot of recipes lean on buttermilk to provide this, but I rarely have it on hand. Instead, I mix yogurt with a little milk and vinegar to achieve the same result.

Blooming the cocoa

It’s not a fancy trick – just stirring the cocoa powder into hot water and leaving it to swell for 10 minutes or so. Cocoa is notorious for sucking up moisture so this step makes a huge difference and also deepens the flavour.

Figuring the fat content

I’ve been making a version of this cake for much longer, but I first wrote it down for Good Food over 10 years ago. I needed a cake that was strong enough to stack without cracking or drying out. It had to be moist and mature well in the cake tin for a few days. I knew an American-style, oil-based cake would be key. Butter provides great flavour, but it’s lost against the chocolate. I’m okay with the trade-off if it means a tender crumb. (I’ve tried half oil and half butter, but it doesn’t make a difference.) However, good olive oil (not a mega-expensive one) does boost the flavour – that’s a move borrowed from Ravneet Gill’s LPC (‘lazy person’s cake’!).

A NOTE ON COCOA POWDER

In the US, cocoa is labelled as ‘dutched’, meaning it’s been alkalised to neutralise the natural acidity, resulting in smoother flavour. This also affects the rise; acid reacts with bicarb, and if the acid has been neutralised, the cake needs more of the leavening agent. ‘Dutch’ is standard processing for most cocoa powder now (or look for added ‘acidity regulator’), so recipes will assume this is what you’re using. It’s worth bearing this in mind if you come across ‘natural’ or ‘unprocessed’ cocoa, as the rise may be surprisingly lacklustre.

THE ICING ON THE CAKE

I like ganache. For adults, I make it with dark chocolate (at least 70 per cent cocoa), but for kids, I swap in some milk chocolate (around 100g). It can double up as the filling, but if the cake is for dessert, I go for whipped, sweetened mascarpone. It does mean the cake needs to chill, though, which slightly masks the chocolate flavour. Remove from the fridge an or two hour before eating. If you want to keep it at room temperature in a tin, use ganache only – this version is also best if you’re adapting it for vegans.

Salt is critical

The flavour of chocolate is more pronounced when you add just enough salt to balance the sugar. I wanted to push that further, and a small splash of soy sauce does just that – not enough to detect, but enough to amplify the flavours.

Cassie’s favourite chocolate fudge cake

SERVES 12 PREP 40 mins plus cooling and chilling

COOK 35 mins MORE EFFORT V

60g cocoa powder

150ml olive oil, plus extra for the tins

150g unsweetened natural yogurt (or use soya)

50ml milk (dairy or unsweetened soya)

2 tsp apple cider vinegar

2 eggs (or replace with 1 tbsp flour mixed with 4 tbsp yogurt)

2 tsp soy sauce

200g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

280g light brown soft sugar

a few sea salt flakes (optional)

For the ganache

200g dark chocolate (at least 70% cocoa), finely chopped

300ml double cream (or use vegan alternative)

For the filling (or use another half-quantity of ganache to fill)

200g mascarpone

100ml double cream

2 tbsp icing sugar

2 tsp vanilla extract

1 Weigh the cocoa powder into a large heatproof bowl. Add 150ml boiling water from the kettle, and stir until smooth. Leave to cool.

2 Heat the oven to 180C/ 160C fan/gas 4, with a shelf in the centre of the oven. Oil two 20cm loose-bottomed cake tins and line the bases with baking parchment. Add the yogurt, milk,

vinegar, eggs, soy sauce, olive oil and 1/4 tsp fine salt to the bloomed cocoa powder, then whisk well until there are no lumps.

3 Combine the flour, baking powder, bicarb and sugar in a separate large bowl. Shake the bowl a few times to bring any lumps of sugar to the surface, and squeeze these between your fingers until the mixture is an even, sandy consistency. Pour in the wet ingredients and combine using an electric whisk until the batter is smooth and loose

4 Divide the batter between the tins and bake in the centre of the oven for 25 mins until a skewer inserted into the centres comes out clean. If any wet mixture clings to the skewer, bake for another 5 mins, then check again. Leave to cool completely in the tins. Can be made up to two days ahead and kept well wrapped at room temperature.

5 For the ganache, put the chopped chocolate in a heatproof bowl. Warm the cream in a small pan over a low heat until steaming, or do this in the microwave. Pour the warm cream over the chocolate and stir until smooth and glossy. Leave to cool while you make the mascarpone filling (or until just spreadable, if you’re skipping the mascarpone. This will take between 20-40 mins, depending on the temperature. If the ganache is too loose, it will drip off; too firm and it’ll be too hard to spread. Stir regularly to ensure it has reached the right consistency) Tip the mascarpone, cream, icing sugar and vanilla into a bowl and whisk to soft peaks

6 Invert one of the cooled sponges on a serving plate or cake stand, and peel off the parchment. Spoon the mascarpone cream over the centre and spread out to the edges, trying not to disturb the cake crumbs too much. Sandwich the other sponge on top. (Alternatively, sandwich with a quarter of the ganache.)

7 Cover the top and sides of the cake with ganache using a palette knife, then sprinkle over a few sea salt flakes, if you like. Leave to rest for about 1 hr until the ganache has firmed up slightly, or chill for 30 mins before serving. Will keep chilled for up to two days (or, if you’ve made a ganache-only cake, keep in an airtight container at room temperature for up to four days). Remove from the fridge 1-2 hrs before serving

STEAK FRITES

Impress a loved one this Valentine’s Day by cooking this bistro classic to share

recipe BARNEY DESMAZERY

photograph CHELSEA BLOXSOME

KEEP IT COOL

Starting the chips in cold oil means you won’t need a thermometer and there’s no double frying or soggy middles. They gently cook through before crisping up, resulting in golden fries with soft, fluffy centres.

SEAR-IOUSLY GOOD STEAK

Thin-cut sirloins are ideal for home cooks, as they cook fast, develop a deeply caramelised crust and remain tender and juicy without the stress of needing to cook any big bits of internal fat.

BACK TO THE SAUCE

Proper green peppercorn sauce provides acidity and richness. And, by preparing it ahead, you’ll have no last-minute stress.

TWO IN ONE

By finishing the sauce in the same pan used to all the residual bits of flavour from the caramelised meat, creating restaurant-worthy richness.

FAST FRITES

There’s no soaking, boiling or drying trays of fries – just cut, cover in cold oil and fry. It’s the easiest, most hands-off method for perfect frites at home.

BUTTER BELIEVE IT

To finish the steak, a quick baste of butter and thyme at the end adds gloss and that classic French-style flavour to the sauce.

FRESHEN UP

A good handful of peppery watercress isn’t just for presentation – it balances the richness of the sauce and chips with its fresh, bright flavour.

PREP AHEAD

Prepping the sauce a day or two before serving means you can spend more quality time with your loved one on Valentine’s Day – this showstopping supper will come together in minutes.

There’s a lot to consider when making steak frites – it’s really three recipes working together to deliver that perfect bistro-style balance of juicy steak, creamy peppercorn sauce and crisp, salty fries. The key is in the timing, which is why this version keeps things as simple as possible, without losing any of that French flair. The sauce base is made ahead, so there’s no last-minute juggling, and the fries are cooked using a method that results in all the crunch and colour you’d want, with far less faff. It’s a restaurantlevel meal designed for home cooking and ideal for date night.

SERVES 2 PREP 25 mins plus cooling and resting COOK 50 mins

MORE EFFORT ❄ sauce only

2 sirloin steaks (about 200g each) olive oil, for cooking knob of butter

a few thyme sprigs (optional) watercress, to serve

For the frites

about 700g Maris Piper potatoes sunflower or vegetable oil, for deep-frying

For the green peppercorn sauce 25g butter

1 long or 2 small shallots, finely chopped

2 tbsp green peppercorns in brine, drained

1 heaped tsp plain flour

50ml brandy

200ml fresh beef stock, or use canned bouillon

150ml double cream

1 tsp Dijon mustard

1 To make the sauce, melt the butter in a small pan over a low heat and cook the shallots gently for 5 mins until soft but not coloured. Stir in the peppercorns and flour, then pour in the brandy, allowing it to bubble for a few minutes until a paste forms. Add the stock and simmer for 10-15 mins until slightly

thickened, then stir in the cream and mustard. Season to taste, then leave to cool. Will keep chilled for up to three days or frozen for three months. Defrost overnight in the fridge, then reheat until piping hot.

2 When ready to cook, season the steaks with salt and pepper, then set aside while you make the frites. Peel the potatoes, then cut into neat chips, about the thickness of a pencil. Rinse, then pat dry using a clean tea towel. Put the chips in a deep saucepan or small wok (they should come no more than a third of the way up the pan) and pour over enough oil to just cover. Put the pan over a medium heat, bring the oil to a simmer and carefully stir the chips using a wooden spoon. Turn up the heat to high so the oil bubbles quickly, and fry the chips, stirring occasionally so they don’t stick, until crisp and golden – the whole process will take 15-20 mins. Scoop the cooked chips out onto a train lined with kitchen paper using a slotted spoon, and set aside. (If you want to save even more time and effort, use an air fryer to cook frozen fries until crisp and golden.)

3 Meanwhile, heat a drizzle of oil in a large, heavy frying pan until very hot and sear the steaks for 1-2 mins on each side until deeply browned and cooked to your liking. Add the butter and thyme to the pan, and baste the steaks for 30 seconds. Transfer to a warm plate to rest for a few minutes.

4 Pour away any excess fat from the pan, then spoon in the peppercorn sauce. Warm for 1-2 mins, scraping up any browned bits from the base. Pour in any resting juices from the steak. Plate each serving, or bring the steaks to the table on a board with bowls of frites and watercress and a small pan of the sauce, or serve on the side for dipping.

MAKE THE MOST OF YOUR FREEZER NEW

Batch-cook heroes

There’s a list of dishes I always batch-cook. Making more doesn’t take extra effort, and with the cost of energy, cooking a larger batch means you’re using the hob or oven just once for two or more meals. Check out our showstopping, batch-cook recipes, then apply these principles to your cooking repertoire — the freezable dishes (below) can also be used as a base for other meals, too.

RAGUS AND PASTA SAUCES

A crowd-pleasing bolognese, shredded meat ragu or a veg-based tomato sauce all freeze well. Defrost and reheat for a quick supper, or use as the base for lasagne or baked pasta.

STEWS & BRAISES

From a humble beef and vegetable casserole to a rich, fork-tender stew, slow-cooked dishes freeze brilliantly. They can be reheated as they are, turned into pie fillings, or spooned into a shallow dish and topped with dumplings or mash for an easy dish.

CURRIES AND DHALS

Make a base version, freeze it, then bulk out with extra vegetables when reheating. Like stews, curries also make excellent pie fillings.

SOUPS

There’s no better way to use up tired vegetables than turning them into soup – and it’s one of the best dishes there is for freezing. Once defrosted, soup can be lifted with croutons made using stale bread, or finished with seeds or nuts for texture.

BEAN-BASED STEWS

Spiced dishes like curries and dhals freeze well and often taste even better after freezing and defrosting as the flavours mellow and come together.

While many green vegetables lose their vibrancy in the freezer, beans hold their texture beautifully. We use dried beans for big batch-cook stews, as they’re cheaper and more flavourful.

WHAT NOT TO FREEZE

Not everything freezes well – these foods are best eaten fresh

• SALAD LEAVES They will simply turn limp and soggy.

• COOKED EGGS Dishes like fish pie freeze well, but leave the eggs out – once frozen and defrosted they become unpleasantly rubbery. Raw eggs can’t be frozen in their shells, but egg whites actually whisk better for things like meringues once frozen and defrosted.

• EMULSIFIED SAUCES Homemade or shop-bought mayonnaise and salad cream will split and become watery when frozen and defrosted.

• SOFT CHEESES Ricotta, cottage cheese, soft cheese, mascarpone and goat’s cheese will go watery and crumbly. Mixed through a dish they’re fine, but chunks in pasta bake will release liquid when defrosted.

Our in-house skills editor Barney Desmazery offers his top tips for saving time and money in the kitchen

Your sub-zero larder

The small frozen extras that elevate budget dishes

A good freezer isn’t just for full meals, it’s also a larder for flavour. Harder-to-find aromatics with a big impact, such as lemongrass, curry leaves, lime leaves and fresh fenugreek, freeze brilliantly. They’re well worth buying in bulk from markets or specialist shops, then freezing for later. Chillies, ginger and garlic can go straight into the freezer and be used from frozen, either whole or finely grated.

DON’T BIN IT, FREEZE IT

Lots of useful things often get thrown away unnecessarily, pop them in the freezer – you’ll thank yourself later

• Hard herbs like rosemary, thyme and bay can be frozen and crumbled straight into dishes. Soft herbs don’t chop well once frozen, but their stalks are full of flavour – basil stalks work well in tomato sauces, coriander stalks in broths, and parsley stalks in stocks.

Stock take

A well-organised freezer will cut down on waste – here’s how to keep it tidy

LABEL EVERYTHING CLEARLY Write what it is, when it went into the freezer and how many portions it makes. It turns frozen food into ready meals, not mystery tubs.

KEEP A FREEZER LIST A note on your phone or stuck to the freezer door about what you have in stock helps you to avoid double-buying and waste.

CREATE CLEAR ZONES Use different shelves for keeping batch-cooked meals, then vegetables and staples, and bread, stocks and sauces.

FIRST IN, FIRST OUT Move older items to the front to make sure they get used.

• Stocks and broths. Dedicate a large freezer bag to roast or raw chicken bones, vegetable trimmings and herb stalks. When it’s half-full, cook everything from frozen, just covered with water, to make a stock. This can be refrozen or turned into a broth by adding flavour boosters such as soy sauce, Shaoxing wine, miso paste or oyster sauce. Simmer gently for about two hours, or pressure-cook for 30-40 minutes.

• Hard cheese rinds (parmesan, Grana Padano, pecorino) are ideal for freezing. Add them to sauces, risottos or ragus to add body and a savoury, salty depth. You can also cut frozen rinds into small chunks and microwave them until they puff into light, aerated cheese crisps – great as a snack or scattered over salads.

I have a simple mantra:  if you can buy it frozen, you can make and freeze it yourself. That means foods we associate with freezer convenience; oven chips, Yorkshire puddings, breaded fish – these can all be made from scratch then kept frozen, giving you control over ingredients and helping you avoid ultra-processed versions.

FREEZE FLAT Soups, stews and sauces kept flat will stack neatly and defrost faster.

REGULAR RESETS Every couple of months, review what you have, clear things out, check dates and reorganise.

A full freezer runs more efficiently, but be careful not to block vents or fans

Smart, nutritious and surprisingly sustainable

Frozen fruit and vegetables are often just as good – if not better – than fresh. They’re usually processed at peak ripeness and flash-frozen straightaway, locking in vitamins and antioxidants. Fresh produce is often picked before fully ripe and can lose nutrients

There’s a sustainability angle, too. Frozen food generally has a lower waste footprint, and brands like Pack’d take it further with 80% paper packaging, using a very thin layer of BPA- and PFAS-free plastic that can be recycled with kerbside paper collections. Their organic soffritto base, chopped onions and chopped garlic are especially useful for cutting waste when you don’t need whole vegetables.

Showcase your offerings with an exclusive pre-roll commercial that plays before expert videos. The video content will be interrelated with the brand, and clients can sponsor culinary skill videos, kids’ recipes, meal inspiration, baking clips, and plenty more. For more information, email info@cpimediagroup.com

family celebrate Lunar New Year

No need to spend on takeaway – Ching-He Huang shares a feast of Chinese classics to mark the occasion on 17 February

Chicken balls in sweet & sour sauce

This family-favourite takeaway is easy to recreate at home – pre-cook and freeze the meatballs if you like.

SERVES 4 PREP 20 mins plus chilling COOK 15 mins EASY

500g boneless, skinless chicken thighs

4 garlic cloves, finely grated

2 tbsp grated ginger

2 spring onions, finely chopped pinch of ground white pepper

50ml Shaohsing rice wine or dry sherry

1 tbsp dark soy sauce

2 tbsp light soy sauce

1 tbsp toasted sesame oil

1 egg, beaten

3 tbsp cornflour

100ml rapeseed oil

For the sweet & sour sauce

100ml cold vegetable stock

50ml pineapple juice from a can (reserving some pineapple pieces)

1-2 tbsp light soy sauce

1 tbsp ketchup

2 tbsp clear rice vinegar

Chinese hotpot

SERVES 6-8 PREP 30 mins COOK 40 mins EASY

300g tiger prawns, peeled and deveined, heads and tails left on

250g beef sirloin, excess fat removed, thinly sliced

300g smoked tofu, drained and cut into 2.5cm cubes

300g pork fillet, thinly sliced

4 skinless, boneless chicken thighs, sliced into strips

300g seafood (we used scallops, fish balls and squid rings)

400g vegetables (we used pak choi, Chinese cabbage, long-stem broccoli and red pepper), chopped

300g mushrooms (oyster, chestnut, button, shiitake and wood ear), halved or torn into large pieces

200g bean curd skin

400g noodles (we used mung bean, vermicelli rice and egg noodles)

For the soup base

2 tbsp rapeseed oil

3-4 dried long ‘chao tian jiao’ chillies

30g Sichuan peppercorns

1 tbsp chilli bean sauce

2 tbsp golden syrup

1 tbsp cornflour

1 garlic clove, finely chopped

2.5cm piece of ginger, finely grated

1 red onion, sliced into half-moons

1 red chilli, deseeded and finely chopped steamed rice and chilli sauce (optional), to serve

1 Tip the chicken thighs into a food processor and blitz to a fine paste. Tip into a large bowl along with the garlic, ginger, spring onions, white pepper, rice wine, soy sauces, sesame oil, egg, cornflour and 1/2 tsp salt. Stir well to combine. Using wet hands, roll a medium golf ball-sized mound into a ball. Set aside on a plate and repeat until all the mixture is used. Chill for at least 30 mins, and reshape if needed before cooking.

2 Heat the rapeseed oil in a large wok or saucepan over a mediumhigh heat. Slowly add the chicken meatballs and cook until golden, turning over halfway through, about 8-10 mins. Lift the chicken balls out and set aside.

3 Meanwhile, make the sweet and sour sauce. Pour the stock, pineapple juice, soy sauce, ketchup, vinegar, golden syrup and cornflour into a jug, mix well and set aside.

4 Pour all the oil from the pan into a heatproof bowl. Return the pan to a high heat until smoking, then drizzle in 1 tbsp of the drained oil. Swirl the pan to coat in the oil, then stir-fry the garlic, ginger, onion and chilli for 1 min until the onion starts to caramelise. Add some pineapple chunks from the can, then pour in the sweet and sour sauce mixture and bring to a bubble. Cook until the sauce has deepened in colour, reducing for 15 seconds. Return the chicken balls to the pan, gently coat in the sauce and reduce the heat to low. Cover and cook for 5 mins before serving (take care not to leave the chicken in the sauce for too long, or the meat may break apart). Serve immediately with steamed rice and chilli sauce, if you like.

PER SERVING 473 kcals

1.7 litres chicken or vegetable stock

6 dried Chinese mushrooms

1 star anise

small handful of dried tangerine peel (optional)

50ml chilli oil

5cm piece of ginger, sliced

½ Chinese cabbage, leaves separated and sliced into 2.5cm-thick pieces

3 spring onions, sliced at an angle

For the Taiwanese-style dipping sauce

2 tbsp light soy sauce

1 tbsp satay sauce

1 tbsp black rice vinegar

1 tsp toasted sesame oil

1 tsp crushed garlic

1 tsp grated ginger

1 tbsp finely chopped coriander

2 spring onions, finely sliced

1 egg yolk (optional; freeze the white to use in another recipe)

1 tsp toasted white sesame seeds

For the dipping sauce

1 tsp crushed garlic

2 spring onions, finely chopped

2 tbsp light soy sauce

2 tbsp black rice vinegar

1 tbsp toasted sesame oil

1 To make the soup base, heat a large 2-litre wok or deep, wide saucepan over a high heat and toss the oil, chillies and Sichuan peppercorns for 5 seconds until fragrant. Add the chilli bean sauce, stock, dried mushrooms, star anise and dried tangerine peel (if using). Add the chilli oil and ginger, and bring to the boil. Add the cabbage, boil for 2 mins, then stir in the spring onions.

2 Mix together the ingredients for both sauces in separate bowls.

3 Set up an electric induction hob in the centre of your dining table, put the wok with the broth on to simmer and surround it with plates of the raw ingredients. Let each person add their ingredients to cook in the broth, and use a wired metal spoon to fish them out. Cook seafood, chicken and pork until completely opaque, and veg to taste. Serve with the dipping sauces.

GOOD TO KNOW folate • fibre • vit c • iron • 1 of 5-a-day

PER

(8)

Tanghulu

This Chinese dessert sees fruit dipped in a sugar coating that creates a crunchy shell as it sets.

MAKES 6 skewers PREP 10 mins

COOK 30 mins EASY V

300g strawberries, hulled 150g grapes, removed from vines flavourless oil, for the tray

350g white granulated sugar

You’ll also need 18cm or shorter bamboo skewers

1 Wash the fruit and pat dry thoroughly. Thread onto the skewers, alternating between the strawberries and grapes. Repeat with the remaining fruit. Set aside.

2 Pour cold water and ice into a heatproof bowl, then lightly oil a tray and set aside. Tip the sugar into a large saucepan with 700ml water.

Slowly bring to the boil over a medium-low heat, about 5-6 mins, swirling the pan to ensure the sugar melts evenly. Do not stir. Once melted, bubble for 20-25 mins until the syrup has thickened and reduced. To test if it’s ready, dip a bare skewer into the syrup and plunge into the iced water – if it hardens and cracks, it’s ready.

3 Dip the prepared fruit skewers into the syrup using tongs, then immediately into the ice water until the outer shell hardens. Transfer to the tray. Be sure to replenish the ice once melted. Repeat with the remaining skewers. If the sugar syrup starts to harden in the pan, gently reheat it again – the trick is to work quickly.

Wonton soup

SERVES 4 PREP 20 mins

COOK 10 mins EASY

200g frozen wonton wrappers, defrosted plain flour, for dusting finely sliced spring onions and chilli oil, to serve

For the wonton filling

2 garlic cloves, grated

1 tbsp grated ginger

300g pork mince

150g raw prawns, shelled, deveined and chopped into 1/2cm dice

1 spring onion, finely chopped

1 tbsp Shaohsing rice wine

1 tbsp light soy sauce

1 tsp toasted sesame oil

pinch of ground white pepper

1 tsp cornflour

For the soup broth

2 tsp vegetable bouillon powder

2 tbsp grated ginger

2 tbsp light soy sauce

2 tsp toasted sesame oil

400g baby pak choi

400g cooked egg noodles (optional)

1 To make the wonton filling, combine the garlic, ginger, pork mince, prawns, spring onions and some seasoning in a bowl, then add the rice wine, soy sauce, sesame oil, white pepper and cornflour. Mix well, then take around 15g of the filling and put it in the centre of one wonton wrapper. Bring the sides to the centre, pinching and twisting to secure. Repeat with the rest of the dumplings. Set half aside on a lightly floured tray, then freeze the remaining wontons.

2 Pour 1.4 litres water into a pan, then add the bouillon powder and bring to the boil. Add the ginger, soy sauce and sesame oil. Gently drop in the wontons and baby pak choi, and reduce the heat to simmer until the wontons float to the surface, about 4-5 mins. Add the egg noodles, if using, for the final minute to warm through. Serve sprinkled with spring onions and drizzled with chilli oil, if you like.

GOOD

Good food for a good mood

Discover how what you eat can help lift your spirits with expert advice and a tempting recipe from Dr Chintal Patel

The colder months of the year can feel draining for many. With shorter days and less sunlight, many people experience dips in energy and mood, sometimes linked to Seasonal Affective disorder (SAD). While light exposure, activity and sleep are key for managing mood, what we eat also plays an important role in supporting brain health and emotional wellbeing. Certain nutrients are linked to serotonin production, stable energy and reduced inflammation – all of which can help lift our mood. So, let’s discuss how we can add the right foods to our plates to ensure both good food and good mood.

Eat more of these foods

• Wholegrains/complex carbohydrates Wholegrains like oats, brown rice and barley, along with starchy vegetables such as sweet potatoes, provide a slow, steady release of energy to fuel the brain and stabilise mood. They also support serotonin production – the neurotransmitter that regulates wellbeing. Their fibre content benefits gut health, which growing research shows is closely linked to mental health. Simple swaps like choosing wholemeal pasta or brown rice can make a big difference.

• Protein rich foods Eggs, poultry, dairy, tofu and legumes provide amino acids, which are the building blocks for brain chemicals that regulate mood. Tryptophan, found in foods such as chicken, eggs and soy, is essential for making serotonin and melatonin, important for supporting emotional balance and sleep. You should aim to include a variety of animal and plant protein sources to support your mood.

• Leafy greens, beans & pulses Spinach, kale, beans, chickpeas and lentils are excellent sources of folate and magnesium, both of which are vital for brain and mood health. Folate helps produce neurotransmitters, while magnesium supports stress regulation and sleep. Low levels of either nutrient are linked to fatigue and low mood, so try adding greens to meals or swapping meat for beans in recipes.

• Oily fish, nuts & seeds Omega-3 fatty acids from oily fish, such as salmon and mackerel, or plant sources like walnuts, flax and chia, are crucial for brain health. They help reduce inflammation, support brain cell structure and may lower the risk of depression. As the body can’t produce its own omega-3, aim for one portion of oily fish per week, or add plant-based sources daily to keep the brain nourished and your mood balanced.

Foods to limit

Sugary food & drinks Excess sugar causes energy spikes followed by crashes, which can negatively affect mood and concentration. High intake is also linked to inflammation and oxidative stress, both of which can affect brain health. Opt for naturally sweet foods, like fresh fruit, or pair a sweet treat with fibre or protein to stabilise blood sugars.

Ultra-processed foods (UPFs) Ready meals, packaged snacks and other UPFs are often high in refined oils, sugar and salt, but low in nutrients. Regular consumption is linked to inflammation and a higher risk of depression and anxiety. Choosing minimally processed whole foods and cooking from scratch wherever possible supports your mental wellbeing.

Excess caffeine Caffeine is a stimulant that temporarily boosts alertness; however, it may also overstimulate the nervous system, raising stress hormones or triggering anxiety or restlessness. Drinking coffee later in the day can also interfere with your sleep, and poor sleep is strongly tied to low mood. Try to enjoy caffeinated drinks before midday to avoid any sleep disturbance.

What else can I do?

• Maximise natural light Aim to spend some time outdoors in daylight every day – especially in the morning – to regulate your body clock and top up vitamin D levels.

• Stay active & exercise Regular movement boosts endorphins, helping lift your mood and manage stress levels. Try to incorporate simple exercise into your day, like getting off your bus a stop early and walking the rest of the way.

• Connect with others Spending time with family and friends can prevent feelings of isolation and provide emotional support and wellbeing during the winter months. Try joining a community enterprise or volunteer at a local charity.

Feel-good dark chocolate torte

Food is about joy and pleasure as well as nourishment. This torte ticks both boxes: delicious, rich flavours with nutrient-packed ingredients that support mood and wellbeing.

SERVES 8-10 PREP 20 mins plus 1 hr chilling COOK 25 mins EASY V

100g oats

100g medjool dates, chopped

150g ground almonds

25g cacao powder

4 tbsp tahini

For the filling

180g dark chocolate (70% cocoa)

300g silken tofu

60g raspberries

60g blueberries

1 Heat the oven to 200C/180C fan/ gas 6. Put the oats in a food processor and pulse to a coarse powder. Add the dates, ground almonds, cacao powder and tahini, and blitz until the mixture resembles breadcrumbs and holds together when pressed between your fingers. Add a little more tahini to bind it, if needed. Press the mixture firmly into the base and up the side of a 20cm tart tin using your fingers. Bake for 20-25 mins, then cool.

2 Break up the dark chocolate and tip into a heatproof bowl. Melt in the microwave in 30-second bursts, stirring well between each, until the chocolate is fully melted and smooth.

3 Blitz the tofu to a smooth paste using a hand blender, then fold into the melted chocolate to fully combine. Pour the filling into the cooled base, smoothing the surface using the back of a spoon or a spatula. Chill for at least 1 hr, or up to two days.

4 When ready to serve, remove from the tin and sit on a serving plate or board. Scatter over the berries, then cut into slices to serve.

GOOD TO KNOW

9 plant points to support gut health

Blueberries

High in flavonoids – shown to support memory, brain function and positive mood Oats Complex carbohydrate that promotes steady blood sugar and supports serotonin production

Cacao powder

Contains flavonoids and small amounts of tryptophan – compounds linked with improved mood and cognitive function

Dark chocolate

Contains polyphenols that may boost endorphins and serotonin, with studies showing benefits for mood and stress reduction

High in protein to provide building blocks for brain hormones

High in gut-friendly fibre linked to reduced risk of depression

Raspberries

Rich in vitamin C and polyphenols, helping reduce oxidative stress and support brain health and mood

Medjool dates

Provide natural sweetness and fibre, and support gut microbiome and mood

spotlight

As well as being good for you, they nourish the soil, plus they’re excellent value — in this 10-page special, we shine a light on beans and all the ways they can make a positive impact

words

Why eat beans, peas and lentils? Quite simply, they are good for you and good for the planet. They are also delicious, add texture to dishes, come in many varieties, and are full of fibre. Beans can be boiled, fried, roasted, mashed, milled in flour, fermented and puréed; they can be used in savoury and sweet dishes and incorporated into drinks.

In a recent survey commissioned by the Food Foundation, 66% of people reported eating less than one portion of beans or pulses a week. For the sake of our health and the planet, we should be eating about seven times that amount. (For the purposes of this article, we’ll refer to most peas and pulses as beans.)

Bang in some beans!

The Food Foundation and Veg Power launched a three-year campaign in November 2025 that asks you to ‘bang in some beans’, hoping, with the help of retailers, food service, schools, cooks and writers that we can double our beans consumption by 2028. The idea is to add beans to what we already eat, rather start a whole new diet.

Upping your intake doesn’t mean you have to eat beans to the exclusion of everything else. Recently, one of our cookery team, Helena, made three dishes for lunch in the test kitchen, each

How to pick the right bean for your dish

Think about the texture or flavour you want to add.

• Creamy: cannellini, butter beans, borlotti

• Nutty: chickpeas, carlin peas, fava

• Meaty: black beans, pinto, kidney

• Firm: chickpeas, black-eyed beans/peas

• Starchy/floury: haricot, many white beans

Planet-friendlier

66% of people eat less than one portion a week — we should eat seven times that

Beans and pulses fix nitrogen in the soil as they grow, improving soil health and reducing fertiliser use. They also help increase microbial diversity in the soil.

made using a different legume. She made a bolognese with half of the meat swapped for lentils, a tikka masala curry using chickpeas, and a butter bean carbonara with no pasta in sight (p73), all shining examples of how we perhaps should be thinking about using pulses and beans. That’s as the filling, fibrous part of the dish, not just as a meat substitute or side.

We’re not just talking about main meals; don’t forget that a portion of hummus is bean-based, as is a snack of crispy chickpeas,

or a lunchtime sandwich filled with coronation chickpeas.

How should we think of beans?

As a meat alternative? In addition to meat? As a carb replacement? As the fudgy base of desserts and cakes? The answer is, of course, all of the above. Beans differ dramatically in flavour and •

Glossary of beans

These are used in baked beans. Small, creamy and mild in flavour

Dried, hulled peas — these can be yellow or green. Used for soups (not the same as whole peas)

Most used in chilli con carne. Good-quality red kidney beans are a revelation – creamy and firm in texture

These are the beans (and peas that cook like beans) you are most likely to find in the supermarket

A British heritage variety. Nutty and firm, they’re excellent in chillies and soups

Also pigeon peas, or toor dal. These are used for rice and peas and many other Caribbean dishes

These work well in curries and spiced dishes and are used extensively in Caribbean cuisine

Called edamame when fresh and pale green, these dry to a cream colour. They are the base of tofu and tempeh

Dried broad beans. Ideal for soups, stews, and salads

Also called cranberry beans, they’re creamy white when raw and dark cream once cooked. Nutty and a little earthy

Slightly bigger than haricot, these are popular in Italy. They’re creamy and hold their shape

Also known as lima beans, they make an excellent carrier for flavour. Large and velvety with a mild flavour, and they mash well

Nutty in flavour, robust in texture and the base of hummus and falafel. In the US they are called garbanzos. Larger varieties are labelled as ‘queen’ chickpeas

There are many types of black bean including turtle beans. Often they have a sweetish edge and make a stock that adds colour to dishes

Quick cooking with no need for soaking, these have an earthy, almost meaty flavour. Use them where you want a thick purée-like texture.

hold their shape better than red when cooked and have an earthy flavour. Be careful not to overcook, otherwise they will turn mushy.

Firm with a peppery taste, they work well cold in salads. They are sometimes known as French green lentils.

These small mottled greyishgreen lentils can only be called Puy if they are grown in the Le Puy region of France as they are AOCprotected.

Called beluga because of their resemblance to the caviar, these hold their shape well and have a nutty flavour and firm texutre. They look good in salads.

Depending on the recipe, these could be referring to toor dal (or pigeon peas), mung dal (split mung beans), channa dal (split Bengal gram) or urad dal. Pre-soak.

texture – butter beans become silky in soups; cannellini are creamy and mild; carlin peas are nutty and robust; urad beans turn velvety in black dhal; black beans give savoury depth to stews. Let flavour, as well as nutrition, guide your choices.

Bean cuisine

Certain communities have long placed beans at the centre of everyday cooking. South Asian households use dals (masoor, toor, chana, urad, moong) for everyday meals; Caribbean kitchens eat red kidney beans and gungo peas in rice and peas and

METHOD (dried) TIME (soaked)

Adding beans to your weekly shop saves on your food bill

stews; Middle Eastern and North African families cook ful medames, chickpea stews and broad bean dishes; and Latin American cooks incorporate black beans, pinto beans and mayocoba beans in soups, tacos, feijoada and more.

PROS CONS

(unsoaked)

Hob 45-90 mins 1.5-3 hrs Easy Needs watching

Pressure cooker 20-35 mins (plus coming to pressure) 30–50 min (plus coming to pressure) Fast, even Needs care, tricky for small quantities. Low energy cost

Slow cooker 4-6 hrs

Unsafe for red and black beans unless boiled first

Oven/ bean pot 2-3 hrs 3-4 hrs

Hands-off, low energy cost

Texture is sometimes softer

Beautiful flavour Energy use is high

Which beans to choose for nutrition?

Here, our registered nutritionist Kerry Torrens explains all the ways in which beans can benefit your health:

Adding more beans and pulses to your weekly shop not only saves on your food bill (to replace more expensive protein), it also results in a higher nutrient intake and a more planet-friendly and sustainable diet.

With this in mind, and if you’re looking to expand your bean horizons, which should you choose? The truth is that picking just one type of bean to add to your diet is a tough call because it depends on your priorities – if it’s a good source of protein you’re looking for, soya beans offer the best ratio of amino acids for health. For fibre, think cannellini or kidney beans; for immune support, chickpeas for their useful vitamin E contribution; and for heart health, choose pinto and butter beans.

A dietary staple in many cultures, three tablespoons or 80 grams (cooked weight) of beans counts as one of your five-a-day – but that’s all, regardless of how

much you eat. This is because although beans have a lot going for them, they contain a lower density of vitamins and minerals when compared to other fruit and vegetables. That said, they’re one of the best sources of fibre, a valuable source of plant-based protein, are low in fat and have a blood-balancing, low glycaemic index (GI). No surprise then, that beans are associated with numerous benefits, including helping us stick to a healthy weight, supporting gut health and reducing our risk of several chronic diseases, including heart disease, type 2 diabetes and certain cancers.

Often mistakenly called an ‘incomplete protein’, beans contain all the essential amino acids we need for growth and repair, too; only some at lower levels, but that’s not a problem when included as part of a varied, balanced diet.

In terms of protein, fibre and fat, there’s little nutritional difference between dried beans and canned varieties. Although the latter, as with pouches, may have added salt and preservatives, and may lose some water-soluble vitamins like folate.

Whichever you choose, remember that when increasing the beans in your diet, do so gradually. Including them too quickly may overwhelm your digestive system.

Top beans and their benefits

• Borlotti: High in iron, zinc and folate. Nutrition (per 100g cooked): 7.3g protein, 7g fibre

• Butter beans: soluble fibre supports the heart and helps cholesterol levels. Nutrition (per 100g cooked): 5.9g protein, 6.1g fibre

• Cannellini: Contains iron and folate, and studies suggest they help balance blood sugar and aid weight control. Nutrition (per 100g cooked): 8g protein, 8.3g fibre • Carlin: Protein content is similar to lentils, and works well as a chickpea alternative. Nutrition (per 100g cooked): 9.5g protein, 6.7g fibre • Chickpeas: Reports show those who regularly eat chickpeas enjoy a higher diet quality. Source of folate, vitamin E and potassium. Nutrition (per 100g cooked): 8.4g protein, 5.7g fibre

• Fava: Source of iron, zinc and folate.

How to store beans (and why it matters)

Try fava bean flour in pancakes and pizza. Nutrition (per 100g cooked): 7.6g protein, 5.4g fibre

• Haricot: Can improve the diversity of gut bacteria, digestion and immunity. Nutrition (per 100g cooked): 6.6g protein, 8.1g fibre • Kidney: The skins get their colour from protective antioxidants that may help regulate blood pressure. Nutrition (per 100g cooked): 8.4g protein, 8.9g fibre

• Pinto: Rich in folate. Eaten regularly, may aid cholesterol control. Nutrition (per 100g cooked) 7.6g protein, 7g fibre

• Soya: the best ratio of amino acids, high in protein and fibre, low in fat and a good source of iron and calcium. Reputed to be heart-healthy, a source of omega-3 fatty acids and can help regulate cholesterol levels. Nutrition (per 100g cooked) 14g protein, 8.1g fibre

Beans get tougher with age. Dried beans technically keep for years, but how easily they cook changes as they age. Freshly dried beans (less than a year old) cook evenly and relatively quickly. Older beans may take far longer to soften, even with soaking, and some very old ones simply never become tender. Very old beans are likely to have shrivelled or wrinkled skins; they may have a dusty appearance from oxidisation and will likely be as hard as stones. Store dried beans in airtight jars or containers to keep humidity at bay. Keep the sell-by dates with them if you take them out of their packaging. They should be kept cool, in a dark and dry place, and ideally, away from your hob. Canned beans, when decanted into a container, keep chilled for use within three or four days. For jarred beans, keep the beans submerged in their cooking liquid, reseal, chill and use within four to five days.

Handy cooking tips

This guide is for cooking whole beans and peas — generally, split peas and lentils are much quicker to cook.

• You will need about 100-120g dried beans to make the equivalent of a 400g can of cooked beans.

• Quick-soak by bringing up to the boil, boil for three minutes, then leave for an hour with the lid on. To speed up your bean cooking time, use the same liquid to cook the beans and you’ll have a better flavoured liquid.

• Overnight soaking isn’t necessary. Experimentation by US cooking site Epicurious showed that it doesn’t cut the cooking time by enough to worry about. Food science writer Harold McGee says four hours is enough to complete a soak. This amount of time does help stop beans making as much foam as they cook, and can help with making them more digestible as they’re activated to start germination.

• Add bicarb to the soaking water if you like to soften the beans. If you use it, you’ll have to rinse them and throw out the water rather than use it as a stock.

• Red and black bean varieties like kidney beans must be boiled for 10 minutes to bring lectin levels down. Lectin can inhibit nutrient absorption.

• The minimum cooking time on a hob for beans that have had a quick soak is 10 mins boiling, plus 35 mins -11/2 hours depending on the size of the beans.

• Don’t add too much water to soaked beans; it should be 4cm above them in a pressure cooker and 2cm in a casserole. If the lid isn’t tight on the casserole, you can add more liquid while cooking.

• Adding salt is fine; it can help with the cooking.

• Don’t add very acidic ingredients until your beans are soft; it inhibits the cooking of beans, and they will take longer to soften, if at all. This includes tomatoes.

our risk of several chronic diseases

Beans for breakfast

Smoky beans on toast

Make the beans ahead and you can have breakfast ready in minutes.

SERVES 1 generously PREP 5 mins COOK 20-30 mins EASY V

½ tbsp olive oil, plus extra for drizzling

½ small onion, sliced

½ small red pepper, thinly sliced into strips

1 garlic clove, halved

227g chopped tomatoes

½ tsp smoked paprika

2 tsp red wine vinegar

200g can or jar butter beans or chickpeas (or ½ large can or third of a large jar), or home-cooked

¼ tsp sugar

1 slice seeded bread

a few parsley sprigs, chopped (optional)

1 Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.

2 Toast the bread, rub with the remaining garlic and drizzle with a little olive oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.

Beans for lunch

Carbonara butter beans

The key to this recipe is a steady temperature. If your eggs get too hot, they will scramble, so don’t be afraid to keep things moving in the pan and remove from the heat to prevent this from happening.

SERVES 2-3 PREP 5 mins

COOK 10 mins EASY

100g guanciale, sliced into lardons if needed

2 eggs, beaten

50-60g parmesan, finely grated, plus extra for serving

1 x 700g jar of butter beans, drained (reserve a few tbsp of the bean liquid)

1 Put the guanciale in a cold frying pan, then turn the heat to medium. Allow to cook for 4-5 mins, stirring occasionally, until the fat has rendered and the guanciale is crisp and golden. Remove from the pan using a slotted spoon and set aside on kitchen paper to drain. Keep the fat in the pan and remove the pan from the heat.

2 In a medium bowl, whisk together the eggs, parmesan and plenty of black pepper. Pour in half of the guanciale fat while whisking –it is important to do this slowly and keep it moving so the eggs don’t scramble.

3 Put the pan back on a low heat, then pour the beans into the remaining guanciale fat. Turn up the heat to medium and cook for 3-4 mins until steaming, then remove from the heat and pour in the egg and parmesan mixture gradually, mixing all the while. Mix in the few tablespoons of the bean liquid from the jar to loosen the sauce to a silky consistency.

4 Serve with more parmesan and a grinding of black pepper

Beans for lunch continued ...

Lentil & tuna salad

SERVES 4 PREP 15 mins NO COOK EASY

2 tbsp sherry vinegar

1 tsp Dijon mustard

2 garlic cloves, finely grated 50ml olive oil

500g ready-cooked Puy or small green lentils

300g canned tuna, drained and flaked (in water or oil, depending on your preference)

160g cherry tomatoes, halved

2 ready-roasted peppers, chopped handful of parsley, finely chopped

½ small bunch of chives, finely chopped

1 Whisk the vinegar, mustard and garlic in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season.

2 Add the lentils, tuna, tomatoes, peppers and most of the herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between bowls and sprinkle over the remaining herbs.

2

5-a-day

Coronation chickpea sandwich filler

SERVES 4 PREP 8 mins NO COOK EASY V

400g can chickpeas or half a large jar, or home-cooked

3½ tbsp mayonnaise (or vegan alternative)

1½ tbsp mango chutney

2 tsp mild curry powder

½ lemon, juiced (use the zest as well if you like lemon, grate it finely)

50g raisins

½ small red onion, very finely chopped

4 rolls or 8 slices of bread

Little Gem lettuce, to serve

1 Drain the chickpeas thoroughly and make sure they are as dry as possible. Combine the mayo, chutney, curry powder and lemon juice in a bowl. Season well.

2 Tip in the raisins, onion and chickpeas and mix to combine. Spoon the filler into rolls or sandwich between bread slices with a few lettuce leaves. Will keep chilled for three days.

Beans for dinner

One-pot prawn & lentil curry

SERVES 4 PREP 30 mins COOK 1 hr 15 mins EASY

3 tbsp sunflower oil

1 large onion, finely chopped

6 garlic cloves, chopped or grated thumb-sized piece of ginger, chopped or grated

¼ tsp turmeric

¼ tsp chilli powder (we used Kashmiri chilli powder)

1 tbsp cumin seeds

1 tbsp ground coriander

1 tbsp tomato purée

1 tsp tamarind paste, or lemon juice

400g can chopped tomatoes

100g red lentils

1 chicken or vegetable stock cube

1 tbsp garam masala

200g raw or cooked prawns green chillies, sliced red onions soaked in lemon juice, and coriander leaves to serve

1 Heat the oil in a shallow casserole and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger,

turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste – the oil may separate out, this is fine.

2 Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down. Stir through the garam masala.

3 Tip in the prawns and cook for 5 mins or until either heated through or pink and opaque. Season with salt. Slice the green chillies and sprinkle these over along with the quick-pickled onions and coriander leaves. Serve.

Pork

chops & mustardy butter beans

SERVES 2 PREP 10 mins COOK 30 mins EASY

2 tbsp olive oil

1 onion, finely sliced

1 small garlic clove, crushed 400g can butter beans, or the equivalent home-cooked or from jar

100ml chicken stock

200g spinach

3 tbsp crème fraiche

½ tbsp wholegrain mustard

2 pork chops

1 Heat 1 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the

spinach. Cook, covered for 3 mins or until the spinach is wilted.

2 Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins with the lid off until thickened. Keep warm.

3 Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on both sides until cooked through; how long this takes will depend on the thickness of the chops, about 7-10 mins. Spoon the beans onto plates, slice the pork and arrange on top.

GOOD

3

Beany snacks and sweet things

Chocolate & black bean brownies

MAKES 16-20 PREP 20 mins

COOK 25-30 mins EASY

sunflower oil, for the tin

800g cooked black beans, either 2 x 400g cans without added salt, drained, or the equivalent home-cooked

1 tbsp vanilla extract

6 large eggs

200g soft butter

200g light muscovado sugar

100g cocoa powder

1 tsp baking powder

85g chilli-flavoured chocolate or plain chocolate, chopped

1 Heat the oven to 180C/160C fan/ gas 4. Lightly oil a 20 x 30cm

Roasted chickpeas

SERVES 2 PREP 5 mins

COOK 15 mins EASY V

Heat the oven to 180C/160C fan/ gas 4. Drain 400g chickpeas in a sieve. Shake off the liquid and tip onto a baking tray lined with baking parchment. Drizzle with 2 tsp oil, sprinkle with a large pinch of cumin and large pinch of paprika, and season with a generous pinch of salt. Toss to coat. Bake for 15 mins, stirring halfway through. Enjoy warm or cold.

Ful medames

SERVES 4 as a snack PREP 5 mins

COOK 35 mins EASY V

400g can fava beans

1 small onion, finely chopped

2 garlic cloves, crushed

100ml olive oil

2 tsp ground cumin

1 tsp chilli flakes

200g can of chopped tomatoes

½ lemon, juiced

2 tbsp tahini

1 Tip the beans and their liquid into a pan. Bring to the boil to warm through, then take off the heat.

2 Fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins in a frying pan, then add 2 tsp sea salt, the cumin, chilli and tomatoes. Drain the beans, reserving the cooking liquid. Add to the onion mix and cook over a low heat for 30 mins, stirring often and adding cooking liquid if it looks dry.

3 Mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée.

brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a hand blender until smooth.

2 Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start slowly, then increase the speed as you mix (so you don’t get covered with cocoa). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate.

3 Scrape the mixture into the tin with a spatula, level it and bake for 25 mins or until firm to the touch.

Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and up to one week in the fridge.

GOOD

The Good Food Middle East Awards returned for its 16th edition with a night to remember at The Ritz Carlton, Dubai, on January 23

The event brought together chefs, restaurateurs, hoteliers, and industry insiders to celebrate the region’s best in food and hospitality.

With over 70 categories, the awards gave a nod to talents such as the Best Mixologist and Best Sommelier, along with big wins such as the Editors’ Choice Awards and Restaurant of the Year 2025.

KSA CATEGORIES

BEST CAFÉ KSA

WINNER

Attachè

CASUAL DINING RESTAURANT KSA

FINE DINING RESTAURANT KSA

Sold Out Takara

STAYCATION EXPERIENCE KSA

TOP-VOTED HOTEL OF THE YEAR KSA

Banyan Tree AlUla Bab Samhan, a Luxury Collection Hotel, Diriyah

ABU DHABI CATEGORIES

CASUAL DINING RESTAURANT

ABU DHABI

WINNER

AVLU Greek & Turkish Cuisine

FINE DINING RESTAURANT

ABU DHABI

WINNER

99 Sushi Bar & Restaurant

STAYCATION EXPERIENCE

ABU DHABI

WINNER

Al

DUBAI CATEGORIES

CASUAL DINING RESTAURANT DUBAI

WINNER

Publiq European Bistro

FINE DINING RESTAURANT

WINNER

STAYCATION EXPERIENCE DUBAI

WINNER

Address Beach Resort

EDITOR’S CHOICE AWARDS

BEST NIGHTLIFE & ENTERTAINMENT DESTINATION

BEST TASTING MENU CULINARY BREAKTHROUGH OF THE YEAR WINNER WINNER

BEST GOURMET FOODS SUPPLIER WINNER WINNER Casinetto MANĀO

Row on 45

EDITOR’S CHOICE AWARDS

ROOFTOP LOUNGE

WINNER

The Penthouse Dubai

EMIRATI RESTAURANT

WINNER

Kashtat Amina

ALL-DAY DINING RESTAURANT

Khadak

RESTAURANT OF THE YEAR 2025

WINNER WINNER

Trèsind Studio

UAE AND WIDER GCC CATEGORIES

AFTERNOON TEA

AMERICAS & CARIBBEAN RESTAURANT

ARAB CUISINE

BAKED GOODS & PASTRY

WINNER WINNER

UAE AND WIDER GCC CATEGORIES

BEACH CLUB

WINNER

Maison De La Plage

BEST CAFÉ

WINNER

BEST BURGER

WINNER

Warehouse

BEST MIXOLOGIST

WINNER

UAE AND WIDER GCC CATEGORIES

BEST PIZZERIA

BEST SOMMELIER

Pitfire Pizza

BEST SUPERMARKET

WINNER WINNER

Lulu Hypermarket

Elena Zaikova

BRITISH RESTAURANT

WINNER WINNER

Rhodes W1

UAE AND WIDER GCC CATEGORIES

CASUAL DINING RESTAURANT WINNER WINNER

BUSINESS LUNCH WINNER WINNER

CÉ LA VI Dubai Ari

CASUAL BRUNCH Garage

CATERING COMPANY

UAE AND WIDER GCC CATEGORIES

CHINESE RESTAURANT

WINNER

Moli By SHI

EXPERIENTIAL DINING

WINNER

Cinemacity

DIET-FRIENDLY BRAND

FAMILY BRUNCH

WINNER WINNER

UAE AND WIDER GCC CATEGORIES

FAVOURITE TAKEAWAY

FINE DINING BRUNCH

FINE DINING RESTAURANT

WINNER WINNER

FRENCH RESTAURANT

WINNER WINNER

UAE AND WIDER GCC CATEGORIES

FUSION DINING RESTAURANT

WINNER

Zenon Dubai

GREEK RESTAURANT

WINNER

OPA Dubai

GASTROPUB & SPORTS BAR

Ernst Biergarten

HOME & KITCHEN APPLIANCE BRAND

WINNER WINNER

UAE AND WIDER GCC CATEGORIES

HOMEGROWN RESTAURANT

INDIAN RESTAURANT

ITALIAN RESTAURANT

WINNER WINNER

JAPANESE RESTAURANT

WINNER WINNER

UAE AND WIDER GCC CATEGORIES

LEBANESE RESTAURANT

MEXICAN RESTAURANT WINNER WINNER

LADIES NIGHT WINNER WINNER GITANO Esco-bar

MIDDLE EASTERN CUISINE

UAE AND WIDER GCC CATEGORIES

ONLINE FOOD RETAILER

NEW RESTAURANT WINNER WINNER The Banc Mekong

PAN-ASIAN WINNER WINNER

PERSIAN RESTAURANT

ANAR

UAE AND WIDER GCC CATEGORIES

RESTAURANT CHAIN

RUSSIAN RESTAURANT WINNER WINNER

POOL LOUNGE WINNER WINNER

AURA Skypool Magadan

Nando’s UAE

SEAFOOD RESTAURANT

Aprons and Hammers

UAE AND WIDER GCC CATEGORIES

SPANISH RESTAURANT

WINNER

STEAKHOUSE & GRILLS

WINNER

STAYCATION EXPERIENCE

SUSTAINABLE DINING

WINNER WINNER

UAE AND WIDER GCC CATEGORIES

THAI RESTAURANT

WINNER

Tong Thai

TURKISH RESTAURANT

TOP-VOTED HOTEL OF THE YEAR WINNER

Marriott Resort Palm Jumeirah, Dubai

ZERO-ALCOHOL BEVERAGE MENU WINNER WINNER

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INDOGUNA SHOWDOWN 2025

The 16th Good Food Middle East Awards, held on January 23 at the Ritz-Carlton Dubai, featured a high-energy live cooking challenge, bringing an element of competition and entertainment to the evening.

Sponsored by Indoguna, the 15-minute burger showdown saw four chefs compete in a timed culinary battle. The challenge began with a five-minute planning period, during which the chefs were allowed to select ingredients from a shared pantry before putting their strategies into action.

The mandatory ingredient for the challenge was chocolate-fed Wagyu, which each chef was required to use as the foundation of their burger. Known for its rich flavour, hint of sweetness and marbling, the Wagyu served as the focal point of every dish, pushing the chefs to create burgers that highlighted the premium quality of the meat while adding their own creative touches.

Once the cooking began, the chefs worked against the clock, assembling their burgers under the watchful eyes of judges and guests. With just minutes to prepare, cook, and plate their creations, the Indoguna Showdown tested both technical ability and decision-making under pressure.

The challenge reflected Indoguna’s focus on premium ingredients and its ongoing support of the region’s professional kitchen community, resulting in a fast-paced competition that added a unique element to the awards night.

The winner was awarded a two-night stay at the five-star SO/ Maldives, a luxury resort set on a private island in the Emboodhoo Lagoon. Known for its stunning design, overwater villas, and panoramic Indian Ocean views, the resort blends contemporary design-driven aesthetics with laid-back island living, offering guests an indulgent escape just a short speedboat ride from Malé.

The Judges

Karlo Pacheco

CEO of Indoguna

Chef Pierre Koffmann

Founder and Brand Ambassador of Food Heroes and Chief Potato Officer at Koffmann’s, and the chef behind the three-Michelin-starred La Tante Claire

Chef David Otieno Ojunga Surf Club Dubai

Chef Juan David Rodriguez Novikov Abu Dhabi

The Chefs

Chef Alexandros Sperxos

Founder and CEO of Efzin Group, Dubai

Nicola Monteath

Editor of Good Food Middle East

Chef Pranav Upadhyay

Bombay Brassiere, Taj Dubai

Chef Rijadhus Solihin

Warehouse, Le Méridien Dubai Hotel & Conference Centre

The Winner

lifestyle Gourmet

Into the wild

One for the bucket list – get close to nature by day and dine under the stars at night on a luxury eco-safari in southern Africa

words

LILY BARCLAY

Remote, responsible and offering an adventure of a lifetime, Wilderness’ camps at Toka Leya in Zambia and Linkwasha and Ruckomechi in Zimbabwe offer a rare kind of travel: up-close encounters with some of Africa’s most elusive wildlife. Along with the warmest hospitality and exceptional scenery, you’ll find encounters with nature at every turn.

Set on riverbanks and within vast, unfenced national parks, each camp is unique, with its own expert guides. Built around the wildlife, the camps allow animals to move freely and the landscapes to remain untouched – it’s not unusual to spot giraffes, baboons, hippos or passing elephants from the deck of your safari tent. Days are shaped by the best opportunities to see wildlife, and your guide will wake you as the sun rises to spot animals at their most active before they shelter from the heat.

Between your morning and evening safari, you can enjoy the camps’ hospitality: from cooling dips in a pool overlooking the great Zambezi to visits to local villages or fishing trips. There’s

rarely a moment that doesn’t feel like a unique and memorable experience.

Stay

At Toka Leya, swinging chairs and bathtubs outside invite you into the outdoor space, while treetop pathways link the camp to the restaurant area so as not to disturb the parade of wildlife. Set on the edge of the Great Zambezi River, it’s just a short drive from Victoria Falls, one of the seven natural wonders of the world. River cruises are a must here and you’ll sail past meandering hippos, crocs and elephants having their evening bath. Three of the suites here offer family units with an extra bedroom.

In Zimbabwe’s Hwange National Park, Linkwasha offers a more contemporary take on safari living. Pale woods, canvas and glass create a modern, safari-chic aesthetic, with suites positioned around a busy waterhole where giraffes, elephants and antelope gather throughout the day. There is a sunken viewing hide here for incredibly close-up photographs of the wildlife.

Further south, Ruckomechi, set within Mana Pools National Park, feels timeless and explorer-chic. Lantern-lit decks glow after dark and elephants frequently wander through camp. You can also book a night on their outdoor bed platform – perfectly safe, yet completely open to the night sky –where you fall asleep beneath the Milky Way and wake to hyenas laughing at dawn.

Eat

Food is an integral part of the Wilderness experience, the emphasis is on traditional menus that celebrate the bold, earthy flavours and locally sourced ingredients. Think flame-grilled bream from the Zambezi, slow-cooked game stews, vibrant salads and homemade cakes and sandwiches before every afternoon game drive.

Mornings begin gently with fresh fruit, wood-fired breads and eggs cooked to order before heading out on your first activity of the day. You’ll return to a lavish brunch with the menu changing daily, but the generous options mean that everyone is well looked after. Evening menus are three-course and served under the stars, there’s also an opportunity to sit with your guide on the last night for a relaxed opportunity to hear more about their adventures. Dinner ends with gin and tonics around the campfire and drinks from the bar.

Sail past hippos, crocs and elephants having their evening bath

The camps allow animals to move freely and the landscapes to remain untouched

Experience

The guiding across all three camps is exceptional – their knowledge of the surrounding area and wildlife is unrivalled. Days follow a natural rhythm: early-morning drives when animals are most active, lazy afternoons for swimming, spa treatments or simply watching the bush breathe, followed by a final outing as the air cools.

Planet

Sustainability underpins everything Wilderness does. Camps are solarpowered, toiletries are eco-friendly and ingredients are sourced locally wherever possible. Just as importantly,

Wilderness works closely with surrounding communities, supporting conservation initiatives that protect both wildlife and livelihoods – ensuring these extraordinary places endure for generations to come.

HOW TO DO IT

Toka Leya is accessed via Livingstone Airport in Zambia, while Linkwasha and Ruckomechi are closest to Victoria Falls or Harare. From AED3,070 per person, per night including transfers, meals, drinks, and game drives or river excursions. wildernessdestionations.com

Culinary Workshops & Coffee Mornings

Want to introduce your culinary offerings, restaurant, chef or FMCG/CPG brand to our targeted foodie audience? Let Good Food Middle East source the perfect venue, manage the guest list and take care of everything you need to showcase your concept to our loyal community via a fun, foodie event.

For more information, email info@cpimediagroup.com

Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs

WIN A DINING VOUCHER FOR TWO AT TENGGARA, WORTH AED500

Enjoy a complimentary dine-in experience for two at Tenggara, Park Regis Kris Kin Dubai, and explore the bold flavours of Southeast Asia in its newly refreshed setting. Recently reopened after a full renovation, the restaurant brings together classic dishes from Malaysia, Singapore, Indonesia and Thailand, including Laksa Lemak, Nasi Lemak Ayam Rendang, Hainanese chicken rice, stir-fried noodles and classic dim sum, paired with refreshing Asian beverages.

WIN ONE MONTH OF DAILY COFFEES AT SPILL THE BEAN, WORTH AED750

Win a daily coffee voucher from Spill the Bean. Spend it at the much-loved neighbourhood café in Jumeirah Village Circle and Sustainable City, named one of the world’s best independent coffee shops by the Financial Times, and enjoy thoughtfully sourced, in-house roasted coffees, from date cold brews and flat whites to single-origin filter pours.

Are you a Food Club member?

The Good Food Middle East Food Club is a vibrant community of food enthusiasts across the Middle East, united by a passion for exceptional cuisine, top-tier kitchen gadgets and unforgettable dining and travel experiences. As a member, enjoy exclusive invitations to our Food Club events, special dining offers, exciting competitions and plenty more.

To sign up, visit

https://www.bbcgoodfoodme.com/ become-a-food-club-member/

WIN A GUILT-FREE CAFÉ EXPERIENCE AT HOLA ZERO SUGAR CAFÉ, WORTH AED500

Hola Zero Sugar Café proves that great flavour does not need added sugar, with a menu of zero-sugar desserts, specialty drinks, nourishing breakfasts and comforting meals made using smart sugar alternatives. One lucky winner and a guest will receive an AED 500 dining voucher to enjoy a guilt-free dining experience and discover how mindful eating can still feel indulgent.

WIN A DINING VOUCHER AT CORNELIA’S CRAFT KITCHEN, WORTH AED500

Calling all food lovers! Enjoy a dining experience at Cornelia’s Craft Kitchen, the Mediterranean-inspired café and restaurant in Innovation Hub, Dubai Internet City, known for its cosy setting and comforting food. Perfect for a celebration, a well-earned treat or a casual meal, the voucher lets you enjoy fresh, handcrafted dishes you’ll keep coming back for.

WIN A SHOPPING VOUCHER FROM KIBSONS, WORTH AED500

One lucky winner will receive a Kibsons voucher, redeemable online at kibsons.com. From farm-fresh fruit and vegetables to premium meats, bakery treats and everyday essentials, Kibsons delivers quality groceries straight to your door. Perfect for family meals, hosting friends or simply restocking your fridge, this voucher lets you choose what you love and enjoy fresh, responsibly sourced food at its best.

To be in with a chance of winning these prizes, visit our competitions page on bbcgoodfoodme.com, or simply scan this QR code with your mobile to directly to the website.

*Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.

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