Good Food Middle East - April 2026

Welcome!

As I write this final Editor’s letter before heading off on a prolonged summer break, it feels fitting to pause on an issue so closely tied to the simple power of food to connect us.

This month, we focus on supporting local restaurants and the hospitality industry as we navigate uncertain times. These are the kitchens and teams that give our dining scene their character, and our communities their warmth - turn to page 6 for venues to support this summer and beyond.

We’re also thinking practically about how we shop and cook at home. In a climate where ingredients need to work harder for us, storecupboard staples take centre stage with dishes such as Sticky chicken wings with pickled slaw & corn salad (p18), proving that simplicity and bright flavours can go hand in hand. As the days stretch and temperatures rise, the slow cooker earns its place year-round — not just for winter, but for effortless summer meals too. You’ll also find Thai takeaway classics reimagined for the home kitchen (p30) that are quick and far easier than you might expect.

The weekend section is brimming with summer entertaining ideas. Savour our Seriously good prawn spaghetti (p36), Cumin & mint lamb skewers with hummus (p42), and Coronation chicken scotch eggs (p56) — familiar favourites given a seasonal lift. For relaxed, UPF-free family dinners that bring everyone into the kitchen, try the Frying pan pizza with aubergine, ricotta & mint and One-pot garlic chicken (p72), both designed to be as hands-on as they are nourishing.

And finally, if you have been struggling with focus and mental wellbeing, don’t miss our 16-page special on brain health. It brings together expert-led advice to support how we think and function at our best.

This feels like a meaningful way to sign off before summer: food as something grounding, generous and quietly restorative. In the meantime, I hope this issue finds its way into your kitchens, your weekend tables, and your long, light summer days.

Until next time, happy reading.

Editor

EDITORIAL

EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com

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DESIGN

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Good Food, UK

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61 50

72

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.

WEEKEND

34 FOOD FOR FRIENDS

Prep ahead dishes for easy entertaining

41 HURRAY FOR LONG WEEKENDS

Perfect sharing platters for gatherings

50 BRIGHTEN YOUR SUMMER DAYS

Summer recipes to enjoy

58 MEGAN MCKENNA’S HEARTY ITALIAN PASTA

Learn how to make this Short rib ragu of dreams

61 AT ITS BEST

Incorporate May produce into your meals

72 FAB FAMILY FILLERS

Family dinners made simple with UPF-free recipes

IN THE KNOW

84 NEXT LEVEL

Master cheese scones

86 THE A.WONG KITCHEN

Mastering Chinese dishes with Chef Andrew Wong

88 BOOKS FOR COOKS

Fiona Forman explores Turkish recipes and new cookbooks

HEALTH

91 EVERYTHING YOU NEED TO KNOW ABOUT BRAIN HEALTH

Eating for better brain health and ageing

COMPETITIONS

108 GIFT VOUCHERS, MEALS AND PLENTY MORE

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.

I really enjoyed this month’s issue of Good Food Middle East, especially the wide variety of recipes featured throughout the magazine. What stood out the most to me was how the recipes felt both inspiring and approachable for home cooks. It’s always exciting to discover new dishes, but I also appreciate when the ingredients and instructions are practical enough to try in my own kitchen. The food photography was another highlight for me. The images were beautifully presented and made every dish look incredibly appetizing. Seeing the finished dishes plated so nicely really motivates me to recreate the recipes at home and experiment with different flavours. It also helps visualize what the final result should look like, which is very helpful when cooking. I also enjoyed the helpful cooking tips and ideas included alongside the recipes. These little details make the magazine more than just a collection of dishes—they make it feel like a guide that encourages readers to be more confident and creative in the kitchen. Overall, this issue was both enjoyable to read and inspiring, and it definitely gave me several new recipe ideas that I’m excited to try.

Alexander San Juan

Loved all the valuable information regarding Fibremaxxing, essential tips for healthy heart, fibre-rich foods, power of plant foods & all reads related to vegetarian foods.

Sunita Bhadra

I am a huge fan of Good Food Middle East and look forward to each new edition with great excitement. Every issue perfectly captures the region’s evolving dining scene, from new openings to timeless favourites. My favourite section has always been the restaurant reviews. They are detailed, honest, and incredibly useful I often base my dining choices on your recommendations, including which dishes to order once I’m there. Thank you for continuing to deliver such engaging and well-curated content. The magazine has become my trusted guide to discovering the best culinary experiences across the city.

Yani Eftimov

Win a two-night stay for two at Fairmont The Palm. The prize includes AED 1,100 in resort credit for dining, a complimentary room upgrade (subject to availability), early check-in at 9am, and late check-out at 7pm. Whether you choose to unwind, explore, or indulge, this curated getaway offers the perfect balance of comfort and experience, creating unforgettable moments from arrival to departure.

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

Flavours month of the

What’s hot and happening around town this month

Gather friends and family for Omakase Tuesdays in DIFC, a weekly tasting experience built around its Japaneseinspired menus. Available for lunch and dinner, with a second menu offered on complimentary terms when one is purchased. Expect two curated journeys, Nami and Yunikou, featuring dishes that move from Crispy rock shrimp with yuzu mayo and Yellowtail sashimi with green mandarin ponzu, to richer plates such as caramelised Black cod with spicy miso and Chilean seabass with beurre blanc and caviar. The more elevated Yunikou sequence includes Oscietra caviar, lobster taco and A5 Wagyu sirloin, finishing with signature desserts.

Every Tuesday. Nami (AED650) & Yunikou (AED1,100). Contact +9714 381 9000.

Family dining by the Dubai Marina waterfront just got easier, with a complimentary dining offer for children at Bistro des Arts. The French bistro invites children under seven to choose from the Les Enfants Menu, with favourites including Steak haché with fries, Filet de loup with vegetables, and pasta with a choice of sauce. To finish, there’s fruit salad or chocolate mousse. Ideal for a leisurely lunch or early dinner, it’s a great way to enjoy classic French comfort food while keeping younger diners well looked after.

Contact +9714 551 1576.

Step out of the office and into High Society at The Lana, Dorchester Collection, where business lunch is served with rooftop views by the poolside. The three-course set menu blends fresh Mediterranean cooking with Asian flavours, designed for a satisfying midday break. Tuck into Burrata with figs, heirloom tomatoes and pomegranate or the Volcano starring Salmon, takuan, tobiko, Alaskan king crab, for starters. Mains feature dishes such as the Wagyu katsu sando, Mancini truffle pasta or the Korean fried chicken poke bowl before indulgent desserts such as the Signature high society cookie bowl or Japanese roll cake.

AED175 per person, inclusive of water and coffee for two. Contact +9714 541 7755.

London’s acclaimed Isabel Mayfair has arrived at The Galleria, Al Maryah Island, Abu Dhabi, bringing its Mediterranean-inspired, ingredientled cuisine to the capital. Conceived as a day-to-night gathering space, the restaurant pairs elegant interiors with a menu by Chef Vincent Visinet, featuring signature dishes reworked from its London flagship alongside creations tailored for the region.

Visit isabelabudhabi.com

î 21GRAMS

The city’s much-loved Balkan bistro now serves weekend specials. Steak take centre stage, from oyster blade with beans and eggs to skirt steak with jir jir pesto and kashkaval. The Natur chicken is highly reccomended, finished with brown butter sauce, garlic oil and crisp oyster mushrooms, served alongside fresh greens and warm somun. The gyros chicken is marinated in yoghurt and spices, lifted with lemon sauce and herbs for a lighter option. For a heartier plate, the roasted lamb is slow-cooked with garlic, paprika and herbs, paired with creamy biryani rice and roasted cherry tomatoes. End with a decadent rice pudding with strawberry, toasted coconut and a drizzle of olive oil.

Contact +97150 841 5021.

At SLS The Red Sea, dining is very much part of the experience, set between beach, pool and design-led interiors on Shura Island. The line-up brings acclaimed international names to Saudi Arabia, including London’s Seabird, reworking its seafood-led identity for a sun-drenched, shoreline dining experience. Savour generous seafood towers, freshly shucked oysters and lobster rice, alongside signatures like octopus rolls and baked salt fish with smoked honey butter and mojo verde. Desserts lean into tapas tradition, with baked Manchego cheesecake a highlight.

Visit slshotels.com/the-red-sea

Our top dining experiences this month TASTED&TRIED

TASCA BY JOSÉ AVILLEZ

Perched on the sixth floor of the Mandarin Oriental Jumeira, Tasca serves as chef José Avillez’s love letter to Portugal. While the name suggests a humble neighbourhood tavern, the reality is far more elevated—a Michelin-starred destination with rustic soul.

The venue is expansive and centred around an open kitchen, though it’s the terrace that truly beckons in the evening. Soft lighting, the glow of the infinity pool, and the Arabian Gulf stretching into the night create a beautiful setting for your dining experience. On the other side of the restaurant, the balcony offers views of the iconic Mercato shopping mall, with Dubai’s skyline glittering in the background.

THE HIGHLIGHTS

The menu doesn’t strictly lean towards sharing, but given the generous portions, it quickly becomes the most sensible way to order. We began with the Rissol de Camarão, crisp on the outside with a warm prawn filling, lifted by a smooth garlic emulsion. The Golden Eggs are indulgent, with softly set eggs in a savoury meat jus, paired with slices of juicy, fatty beef chorizo. Finished with rich Azores cheese and a generous scattering of gold leaves, it’s mixed tableside before serving— definitely a dish that stays with you. Portions are generously sized, particularly when it comes to mains. The Octopus is remarkably tender and kept simple on a bed of spinach, flanked by lightly smashed crisp potatoes, all dressed in garlic olive oil.

The classic Bacalhau à Gomes de Sá features salt cod mixed with potatoes and onions, topped with boiled egg and dried black olives for added texture. Vegetarians are also well catered for, with a dedicated section offering dishes such as a wholesome green vegetable curry with aromatic coconut and coriander rice.

To finish, the Hazelnut Cone—an Avillez signature—is an absolute must. It’s an indulgent tribute to the nut, layering smooth hazelnut ice cream and an airy foam, with freshly grated hazelnuts inside a large cone. A pinch of fleur de sel cuts through the sweetness, while a final dusting of gold adds that unmistakable Dubai touch once again.

To make a reservation, contact +9714 777 2231.

CANARY BEACH

Bringing the laid-back, bohemian spirit of the West Coast to the shores of Club Vista Mare, Canary Beach is the sun-drenched, toes-in-the-sand extension of the JLT counterpart. The space moves fluidly from an airy indoor dining room to a terrace with rattan accents and pops of red, eventually spilling onto a beach lined with sun beds. It’s exactly the kind of spot where you pull up for a long leisurely afternoon and stay for golden hour.

THE HIGHLIGHTS

The menu is a playful crossover between Japanese precision and West Coast flair, curated specifically for sharing by the

shoreline. We started with the chicken thigh yakitori, glossed in a sweet-savoury glaze, with peanut mayonnaise adding a rounded richness. The tender Wagyu beef gyoza followed, lifted by ponzu with a hint of sweetness. From the sushi selection, the Toro roll brings together lightly charred tuna belly with spicy salmon, tempura bits for crunch, and a finish of gochujang mayonnaise and caviar. The Salmon aburi roll is equally impressive with torched salmon lending smokiness to crab and shrimp tempura, bound with a smooth aioli.

For something more substantial, the Pineapple chicken offers a nostalgic yet elevated take, the sweet and sour crisped chicken and grilled pineapple served within the fruit itself, alongside fragrant garlic rice. The Short rib bao buns are an incredibly generous portion, the meat falling off the bone, enhanced with a kick of serrano chilli and bright pickled ginger.

The experience at Canary Beach is more about the coastal flow. It’s a venue designed to evolve through the day, making it just as easy to relax, take a dip and sip inventive swicy concoctions as it is to indulge in dinner under the stars.

Contact +9714 584 5999

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

Fresh, Local and Homegrown

Pitfire Pizza’s much-loved Summer tomato pie is back, reuniting with Pure Harvest Smart Farms for the seasonal favourite. Available for a limited time, the collaboration celebrates local produce with vine-ripened tomatoes harvested less than 100 kilometres from Pitfire’s ovens. Served on the brand’s signature 72-hour slow-fermented sourdough crust, it’s layered with a rich tomato base, cheese blend, Sicilian oregano and sea salt, topped with fresh basil, rock salt and a drizzle of olive oil. Light, vibrant and full of flavour, each slice is summer on a plate.

Available for dine-in at AED55.

LOCALSUPPORTINGTOGETHER

MMI has launched Cheers United, a collaborative initiative designed to support Dubai’s hospitality sector by bringing together more than 50 bars, restaurants, and beach clubs under a single citywide platform aimed at driving footfall and strengthening the local F&B community. The program offers residents and visitors access to exclusive, rotating deals across popular venues, including discounted drinks, bar bites, brunch offers, and reduced dining rates, all accessible through the free MMI Cheers Club app. By centralising promotions and making them easy to access in-venue, the initiative aims to encourage more frequent dining out, increase visibility for partner venues, and support repeat visitation, while also giving consumers greater value and choice across the city’s hospitality scene.

KITCHEN FUN STARTS HERE

Café Bateel now brings its signature dishes to home kitchens with the launch of home recipe kits across the UAE and KSA. The kits include classics such as fluffy pancakes, indulgent French toast, artisanal pizza and freshly baked cookies. Each one comes with pre-measured premium ingredients and easy step-by-step instructions.

Available from AED72-150. Contact 800 BATEEL in the UAE and 800 1110222 in KSA, or order via leading delivery apps across the UAE and KSA.

Smart Living

Meet the gadget that brings convenience, comfort, and simplicity into your daily routine

Shark HydroVac 3-in-1

This nifty gadget is a clever solution for those who find the traditional twostep floor routine—vacuuming crumbs only to follow with a mop—a bit of a chore. The Shark HydroVac 3-in-1 cordless model streamlines the process by vacuuming, mopping and cleaning in one go. It’s a sturdy, well-balanced machine that feels substantial in hand without being cumbersome to manoeuvre around chair legs or kitchen islands. Designed to tackle both wet and dry messes simultaneously, it handles everything from spilled cereal and milk to muddy paw prints.

What sets it apart from a standard stick vacuum is the antimicrobial brush roll, which is continuously fed with a mixture of fresh water and a specially formulated cleaning solution. It features a dual-tank setup—each with a 500ml capacity—to keep clean water and collected debris strictly separate. On hard floors, it delivers a streak-free finish that dries impressively quickly, a welcome feature in busy households where foot traffic is constant. There’s also a Freshen mode for area rugs, ideal for lifting light surface dirt and reducing odours without over-wetting the fibres.

One of the most practical features for everyday use is the self-cleaning cycle. Once you’ve finished and returned the 3.9kg machine to its charging dock, it automatically flushes the brush roll and internal tubing with fresh water, helping to prevent unpleasant odours from developing. The LED headlights are a thoughtful addition, illuminating hidden dust and debris in darker corners, while the digital display is clear and intuitive, showing real-time battery status— up to 25 minutes of runtime—and alerting you when it’s time to empty the dirty water tank.

Ultimately, the HydroVac is a smart investment for anyone looking to simplify their cleaning routine. It works equally well as a deep-clean mop and a quick daily sweep, making it particularly effective in high-traffic areas such as kitchens and hallways. A versatile, hard-working appliance, the Shark HydroVac 3-in-1 makes the less glamorous task of floor care feel noticeably more efficient.

AED1,299 at sharklean.ae

cook smart

Make the most of storecupboard staples like pesto and mustard in these innovative recipes recipes ANNA GLOVER photographs GEORGIA GOLD

STORECUPBOARD STARS

• Pesto

• Dijon mustard

• Chipotle paste

• Hoisin

Chipotle & orange roasted carrots with almond crumbs & feta yogurt

SERVES

2 PREP 10 mins

COOK 30 mins EASY V

350g carrots

1/2 orange

2 tbsp olive oil, plus extra for drizzling

1 tbsp chipotle paste

a few thyme sprigs

2 garlic cloves

2 flatbreads

For the crumbs

3 tbsp flaked or blanched almonds

2 tbsp sunflower, pumpkin or other seeds

small handful of thyme leaves

For the feta yogurt

50g feta (check the label if vegetarian)

150g yogurt

1 Heat the oven to 220C/200C/gas 7 or the air fryer to 200C. Scrub the carrots, if needed, but don’t peel – trim, halve and cut into bite-sized batons. Tip the carrots onto a baking tray or into the air fryer basket. Zest and juice the orange. Add 1 tbsp oil, the orange zest, chipotle paste and thyme sprigs to the carrots. Mash the garlic using the flat side of a knife blade, then add to the tray or basket. Season and toss to coat the carrots, then roast or air-fry for 25-30 mins, tossing halfway, until tender and slightly charred in spots.

2 Meanwhile, tear or blitz a quarter of 1 flatbread into small breadcrumbs. Heat 1 tbsp oil in a frying pan over a medium heat and fry the crumbs for 3-4 mins until golden and crisp. Finely chop the almonds and stir these in along with the seeds and thyme, and season. Cook for 2 mins more until golden and toasted. Season again and remove from the heat.

3 For the feta yogurt, mash the feta in a bowl using a fork. Stir in the yogurt and season. Blitz using a hand blender if you prefer a smoother consistency. Cut the remaining flatbreads into triangles and warm in the air fryer or oven below the carrots for 3 mins.

4 Spoon the yogurt onto plates, then pile the carrots on top with any oil from the tray or basket. Squeeze over the orange juice, drizzle over some olive oil, then sprinkle over the crumbs. Serve with the flatbreads for scooping.

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, 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 ...in this feature, to help you cook the recipe with no missteps.

Maple & mustard glazed pork chops with green bean & potato salad

SERVES 2 PREP 10 mins plus resting

COOK 20 mins EASY

250g new potatoes

2 rindless pork chops

2 tbsp olive oil, plus extra for drizzling

1 tbsp maple syrup, plus 2 tsp

2 tbsp Dijon mustard, plus 2 tsp

1 tbsp red wine vinegar

1 small red onion

handful of dill

180g green beans

mixed green salad, to serve

1 Cook the potatoes in a pan of boiling salted water for 10-15 mins until tender when pierced with the tip of a sharp knife.

2 Heat the grill to high. Put the pork chops on a baking tray, rub with a small drizzle of oil, season and grill

for 4-6 mins. Whisk 1 tbsp maple syrup with 2 tbsp mustard in a bowl, then season. Turn over the pork chops and spoon over the maple mustard. Grill for another 4-8 mins, depending on thickness, until cooked and the glaze is starting to brown. Rest for 5 mins.

3 Whisk the 2 tsp maple syrup and 2 tsp mustard with the red wine vinegar and 2 tbsp olive oil in a large bowl. Finely slice the red onion and chop the dill, then whisk both into the bowl along with some seasoning.

4 Add the green beans to the pan of potatoes for the last 3-4 mins of cooking until tender. Drain well, then tip the potatoes and beans into the bowl of dressing and toss a few times to coat. Serve with the pork chops and a green salad.

Sticky

chicken wings with pickled slaw & corn salad

SERVES 2 PREP 15 mins

COOK 45 mins EASY

600g chicken wings

1 tbsp vegetable oil

4 tbsp hoisin sauce

For the slaw

200g white cabbage

100g radishes

1 carrot

2 spring onions or 1/2 red onion

1 red chilli (optional)

2 tbsp white wine or rice vinegar, plus 2 tsp

1 tsp caster sugar

For the corn & rice salad

200g frozen sweetcorn

200g cooked wild rice or other grains

2 tsp sesame oil

2 tsp soy sauce

1 Heat the oven to 220C/200C fan/ gas 7. Toss the chicken wings with the oil and some seasoning on a shallow baking tray. Roast for 35-40 mins until golden and crisp.

2 Meanwhile, for the slaw, finely shred the cabbage, radishes, carrot, 1 spring onion and the chilli, if using. Tip all the veg into a large bowl and mix in 2 tbsp vinegar, the sugar and a generous pinch of salt Toss well to coat, massaging the dressing into the cabbage to soften

3 For the rice salad, microwave the sweetcorn in a heatproof bowl for 3 mins until hot. Cook the grains following pack instructions. Finely chop the remaining spring onion. Combine the corn, rice and spring onion with the sesame oil, soy sauce and 2 tsp vinegar.

4 Drain any excess oil from the tray with the wings, then toss the wings in the hoisin sauce and bake for another 5-10 mins until sticky. Serve with the slaw and salad.

Loaded ricotta griddled toasts

SERVES 2 PREP 15 mins

COOK 10 mins EASY V

2 eggs

bunch of asparagus

1/2 lemon

10g parmesan or vegetarian Italian-style hard cheese

150g ricotta

a few tarragon sprigs

1 tbsp olive oil

2 slices sourdough

2 handfuls of watercress

1 Cook the eggs in a pan of simmering water for 6 mins if at room temperature, or 8 mins if fridge-cold. Rinse under cold running water to halt the cooking process, then set aside.

2 Trim off the woody ends from the asparagus, then steam using a tiered steamer or colander set over the pan you used to cook the eggs for 4-6 mins until tender.

3 Zest and juice the lemon half, then tip the zest into a bowl. Grate in the parmesan, then mix in the ricotta. Pick the leaves from the tarragon and finely chop, then stir this into the ricotta mixture along with some seasoning.

4 Whisk the oil, lemon juice and some seasoning together in a separate bowl. Toss the steamed asparagus spears in the dressing, then set aside while you peel and halve the boiled eggs.

5 Toast the bread, then spread with the ricotta mixture. Toss the watercress with the asparagus, and pile onto the toasts. Top with the eggs and spoon over the remaining dressing.

Panko-crumbed fish with charred crispy broccoli

SERVES 2 PREP 10 mins

COOK 15 mins EASY

180g long-stemmed broccoli

2 tbsp olive oil

2 pieces sustainable white fish (we used sea bass)

2 tbsp pesto

1/2 lemon, plus wedges to serve

4 tbsp panko or dried breadcrumbs chunky chips, wedges or new potatoes and a green salad, to serve

1 Heat the grill to medium-high or the air fryer to 200C. Toss the broccoli with 1 tbsp oil on a medium baking tray or in the air fryer basket. Season, then grill or air-fry for 6-8 mins.

2 Meanwhile, pat the fish dry with kitchen paper and season with salt. Spread 1 tbsp pesto over each fillet, pushing it to the edges using the back of a spoon. Zest and juice the lemon half, then sprinkle the zest over the fish. Press the panko into the pesto coating, then nestle the fish between the broccoli on the tray or in the air fryer basket (or put in another basket if you have two drawers in your air fryer). Drizzle over the remaining oil and cook for 5-10 mins, depending on the

thickness of the fish, until the flesh is flaky when pressed, the crust is golden and crisp and the broccoli golden, crispy and slightly charred at the edges.

3 Squeeze the lemon half over the broccoli, then serve the fish with the broccoli, chips, wedges or new potatoes, a green salad and extra lemon wedges for squeezing over.

monday mash-up

Chicken parm alla vodka

We’ve merged two Italian-American classics to create what’s sure to be a new family favourite recipe BARNEY DESMAZERY photograph MAJA SMEND

There is a little work involved, but the chicken and sauce can be made ahead. You can use pork or turkey steaks, if you prefer.

SERVES 4 PREP 40 mins

COOK 35 mins EASY

❄ chicken parm only

400g spaghetti

handful of basil leaves, to serve

For the chicken

2 large, skinless chicken breasts

50g plain flour

1 egg, beaten

75g breadcrumbs

15g parmesan, finely grated, plus extra to serve sunflower oil, for frying

125g ball mozzarella, cut into 4 slices

For the sauce

2 tbsp olive oil

1 small onion, finely chopped

3 garlic cloves, crushed or finely grated

1/4 tsp chilli flakes

2 tbsp tomato purée

5 tbsp vodka

400g passata

1 tsp dried oregano

pinch of caster sugar

splash of red wine vinegar

100ml double cream

1 Cut the chicken in half lengthways into four thin fillets, and lay on a board. Cover with baking parchment and bash with a rolling pin to an even thickness. Tip the flour into a shallow dish and season well. Tip the egg into another dish and the breadcrumbs into a third, and mix in the parmesan. Coat each fillet in the flour, dip into the egg, then press into the cheesy breadcrumbs until well covered. Keep the chicken chilled while you make the sauce. Will keep chilled for 24 hrs.

2 To make the sauce, heat the olive oil in a large frying pan over a low-medium heat. Stir in the onion and a big pinch of salt, and cook for 8-10 mins until soft. Stir in the garlic and chilli flakes and cook for 30 seconds, then add the tomato purée and cook for 2 mins until slightly darkened. Pour in the vodka and bubble for 3 mins, then stir in the passata, oregano, sugar and a splash of red wine vinegar. Season, then simmer for 10-12 mins until thick and rich. Turn the heat down to low and stir through the cream to make a blush-pink sauce. Remove the pan from the heat.

3 Heat a little sunflower oil in a large frying pan over a medium heat. Fry the chicken for 3 mins each side until deeply golden and crisp (you may need to do this in batches). Transfer the chicken to a baking tray. Cook the pasta in boiling salted water following pack instructions. Reserve a mugful of the water, then drain. Return the pasta to the pan.

4 Meanwhile, spoon a couple of spoonfuls of sauce over the middle of each chicken fillet, then put a slice of mozzarella on top. Heat the grill to high and grill for 3-4 mins until the cheese is melted and bubbling. Add the remaining sauce to the pasta and toss well over a very low heat, loosening with a splash of the reserved cooking water until glossy and saucy. Divide the pasta between plates, add the chicken parm, then finish with extra parmesan and the basil scattered over, plus plenty of black pepper.

Barney’s tips

• Make-ahead

You can crumb the chicken up to 24 hrs ahead, then cover and keep chilled. It will also keep frozen, stacked between baking parchment for up to three months. Defrost in the fridge overnight, then fry as per the recipe (it may need an extra minute per side). The vodka sauce can be made up to two days ahead and chilled. Reheat gently, then stir in a splash of water (or pasta cooking water) to loosen.

• Chicken portions

We’ve stretched two chicken breasts to serve four, but if yours are small or you’re feeding big appetites, use four breasts. If you do this, you’ll need to increase the amount of breadcrumbs to 150g.

• Air fryer

For the crispiest results, we’ve pan-fried our chicken, but it could also be air-fried. Heat the air fryer to 200C, mist the chicken with oil and cook for 15-20 mins, turning halfway through, until crisp, deep golden and cooked through.

Summer with slowyour cooker

Not just for cold nights, the right bit of kit can make family dinners a breeze when you’d rather be enjoying the sunshine recipes SAMUEL GOLDSMITH photographs GEORGIA GOLD

Slow cooker buffalo chicken

Ideal for enjoying in the garden, this slow-cooked pulled chicken is a lovely blend of sweet and spicy – or ‘swicy’, if you’re following the 2026 trend! It works great as a filling in a wrap or salad, too.

SERVES 4 PREP 15 mins

COOK 3-4 hrs EASY

200ml hot sauce

1 tsp garlic granules

2 tsp onion granules

1kg boneless, skinless chicken thighs

2 bay leaves

25g butter

burger buns, salad and/or slaw, to serve

1 Pour the hot sauce into the slow cooker, then mix in the garlic and onion granules. Nestle the chicken thighs in the sauce, then tuck in the bay leaves and dot over the butter.

2 Turn the slow cooker to high and cook for 3-4 hrs until the chicken is tender and cooked through. Remove the thighs to a chopping board and shred the meat using two forks Return to the sauce and mix well. Remove the bay leaves, then pile the chicken and sauce into burger buns, along with salad and crunchy slaw, if you like.

Sam’s tip

If you feel like the sauce is too thin, reduce it on the hob in a pan over a medium heat while you’re shredding the chicken. Bear in mind that some of the sauce will be absorbed by the shredded chicken.

Slow cooker 12-plant minestrone

This is a great way to increase your weekly plant intake. In theory, this could even achieve closer to 14 plant points, if you add different seeds and the can of mixed beans is made up of four different types.

SERVES 6-8 PREP 30 mins

COOK 3-4 hrs EASY V

1 onion, finely chopped

2 celery sticks, finely chopped

1 large carrot, finely chopped

1 courgette, grated

5g parsley, leaves and stalks separated, both finely chopped

400g can mixed beans

400g can chopped tomatoes

1 tbsp tomato purée

1 litre hot vegetable stock

2 tsp garlic granules

1 tbsp dried oregano

2 bay leaves

150g wholemeal spaghetti, broken into small pieces

100g kale or cavolo nero, tough stalks removed, leaves sliced

150g frozen peas

2 tbsp olive oil

handful of seeds, such as pumpkin and sesame seeds (optional) crusty bread rolls, to serve (optional)

1 Tip the onion, celery and carrot into a slow cooker (it should have at least 3.5-litre capacity – halve the recipe for a smaller model). Stir in the courgette and parsley stalks. Tip in the beans along with their liquid, the chopped tomatoes and tomato purée, then mix to combine. Add the stock, garlic granules, oregano and bay leaves. Mix, then cook on high for 3-4 hrs until the veg is tender and cooked.

2 Add the spaghetti 20 mins before the end of the cooking time, then add the kale and frozen peas 10 mins later. Continue to cook until the spaghetti and peas are tender Drizzle over the olive oil and sprinkle over the parsley leaves and seeds, if using. Serve with crusty bread rolls, if you like.

Slow cooker bean chilli

Fill your diet with protein by getting more beans in. It’s also a low-cost way to stretch a batch of chilli.

SERVES 6-8 PREP 20 mins

COOK 3-4 hrs EASY V

1 onion, finely chopped

2 peppers (a mix of colours works well), chopped

400g can red kidney beans

400g can black beans

400g can pinto beans

2 tsp chilli powder

1 tbsp smoked paprika

1 tsp garlic granules

1 tsp ground cumin

1/2 tsp ground coriander

2 tsp dried mixed herbs

2 tbsp tomato purée

2 x 400g cans chopped tomatoes few coriander leaves, to serve

1 Tip the onion and peppers into the slow cooker. Pour in all the beans and their liquid, then mix in the chilli powder, ground spices and dried herbs. Tip in the tomato purée and chopped tomatoes, then mix.

2 Cook on high for 3-4 hrs, or until the onion and peppers have softened and the sauce has thickened. Sprinkle over some coriander leaves to serve.

Sam’s tip

There’s no need to pre-cook veg when using a slow cooker; however, you’ll get a more developed flavour if you fry certain veg first (such as onions, carrots, courgette, celery and peppers) in 1 tsp oil until softened. You can then continue with the recipe as stated.

Honey-butter toast

This is a take on the viral trend that started at Arôme Bakery in London. It’s quick, but feels special served for brunch or breakfast with friends.

SERVES 4 PREP 5 mins

COOK 10 mins EASY V

4 tbsp salted butter, softened 11/2 tbsp set honey

1 tbsp light brown soft sugar 250g challah bread, cut into 3-4cm thick slices plain yogurt and berries, to serve

1 Heat the grill to high. Beat the butter with the honey, sugar and a small pinch of salt in a small bowl to create a smooth paste.

2 Spread this over the bread slices, all the way to the corners, then put on a foil-lined baking tray and grill for 4-5 mins, or until golden and bubbling. Flip and cook for another 3-4 mins. Cool fully on a wire rack.

3 Top with yogurt and berries, or serve with coffee for dunking.

3 ways with honey

Honey-glazed chicken

Save money on a weekend takeaway and try this instead. Use just half the chilli if you prefer less heat.

SERVES 2 PREP 5 mins COOK 20 mins EASY

400g chicken thigh fillets, cut into bite-sized pieces

2 tbsp cornflour

1 tbsp vegetable oil

5 tbsp light soy sauce

5 tbsp honey

1 tbsp rice wine vinegar

1 spring onion, sliced, green and white parts separated 20g ginger, grated

2 garlic cloves, grated

1 red chilli, sliced cooked jasmine rice and sesame seeds (optional), to serve

1 Put the chicken in a medium bowl and scatter over the cornflour and

plenty of salt and pepper. Heat the oil in a wok or large frying pan over a high heat and cook the chicken for 6-7 mins, stirring often until crispy and golden all over 2 Meanwhile, combine the soy, honey and vinegar in a small bowl.

3 When the chicken is nearly cooked through, stir in the spring onion whites, ginger, garlic and chilli. Mix well to combine, and cook for 1-2 mins more or until fragrant Pour in the honey sauce. Mix well to coat, letting it bubble for a few minutes and stirring continuously until the chicken is glossy.

4 Serve the glazed chicken over cooked jasmine rice, scattered with the spring onion greens and some sesame seeds, if you like.

GOOD

Honey & lime ice cream

SERVES 8-10 PREP 15 mins plus 5-6 hrs freezing NO COOK EASY V ❄

600ml double cream

345g can condensed milk

2 tbsp set honey, plus extra to serve

1 lime, zested and juiced toasted nuts of your choice, to serve (optional)

1 Beat the cream, milk, honey and the lime zest in a large bowl using an electric whisk until the mixture holds its shape Scrape into a freezerproof container, cover and freeze for 5-6 hrs or overnight.

2 Serve drizzled with a little more honey and scatter with toasted nuts (whatever you have in the cupboard), if you like.

GOOD TO KNOW gluten free PER SERVING (10) 417

0.11g

Thai in no time

Don’t reach for that delivery app – save money and discover how quick and simple it is to cook takeaway classics at home recipes DOMINIQUE WOOLF photographs DAN JONES

Chicken satay curry

Love satay chicken skewers? This creamy, peanut-packed curry brings all those flavours into a comforting dinner.

SERVES 4-6 PREP 10 mins

COOK 30 mins EASY

1 tbsp neutral oil, such as vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 tsp ginger, grated

2 tbsp mild or medium curry powder

2 tsp ground turmeric

500g skinless, boneless chicken thighs, cut into bite-sized pieces

400ml coconut milk

8 tbsp unsweetened peanut butter

2 tbsp sriracha

2 tsp fish sauce, plus extra if needed

1 tbsp caster sugar, plus extra if needed

1 lemongrass stalk

150g green beans, halved

1 red pepper, thinly sliced

50g salted or roasted peanuts, roughly chopped

coriander leaves, rice and lime wedges, to serve

1 Heat the oil in a large frying pan over a medium heat. Fry the onion with a good pinch of salt for about 5 mins until beginning to soften. Add the garlic and ginger and fry for 2 mins. Stir in the curry powder and turmeric, and stir-fry for another minute or so. Tip in the chicken, turn to coat in the spicy mixture and cook for 3-4 mins until lightly browned all over.

2 Pour the coconut milk and 200ml water into the pan along with the peanut butter, sriracha, fish sauce and sugar. Stir to combine. Remove any woody outer leaves of the lemongrass and bash with the end of a rolling pin. Cut in half and add to the curry. Bring to a simmer and cook for 10 mins until the sauce has thickened and the chicken is cooked.

3 Tip in the green beans and red pepper and simmer for 4-5 mins until just cooked. Taste and add extra sugar, fish sauce or salt if needed. Remove the lemongrass. 4 Stir through most of the peanuts, then top with the coriander and remaining peanuts. Serve with rice and lime wedges on the side for squeezing over.

Dominique Woolf was taught how to cook by her Thai mother and auntie. She won The Great British Cookbook Challenge with Jamie Oliver on Channel 4, and has a Thai chilli oils and pastes brand, Woolf’s Kitchen. @dominiquewoolf

cook smart

Drunken noodles (pad kee mao)

Spicy, savoury and full of punch, Thai ‘drunken noodles’ are the ultimate fast food and ready in just 20 minutes.

SERVES 2 PREP 10 mins

COOK 10 mins EASY

200g flat rice noodles (choose wide noodles, if possible)

2 tbsp neutral oil, such as vegetable oil

3 garlic cloves, finely chopped

3 bird’s-eye chillies, finely chopped

225g sirloin steak, thinly sliced

100g long-stem broccoli, cut into 3-4cm pieces

large handful of Thai basil leaves

For the sauce

3½ tbsp light soy sauce

3½ tbsp oyster sauce

1 tsp fish sauce

1 tbsp sugar

1 Prepare the noodles following pack instructions, then drain and set aside. Combine all the sauce ingredients in a small bowl or jug and set aside.

2 Heat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chillies for

20 seconds until just starting to turn golden. Add the steak and stir-fry for 1 min until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and the sauce. Stir-fry for another 1-2 mins until well combined and piping hot.

3 Stir through the basil and turn off the heat. Serve straightaway GOOD

5-a-day

Confit tomato toasts Roasted strawberry filo crinkle pie Short rib ragu of dreams

WEEKEND

Mouthwatering dishes to dig into with your family and friends

Food for friends

Chef Sophie Godwin specialises in easy but impressive dishes for casual entertaining – and these can all be prepped ahead

Sophie Godwin is a chef, food writer and stylist, and runs London-based catering company Scramble LDN with her husband Adam. Last year, they opened a rotisserie chicken restaurant, Twirly Bird, in London’s Spitalfields Market. @sophieonaplate

Confit tomato toasts with crispy capers & basil

Slow-roasted cherry tomatoes in a combination of extra virgin olive oil, garlic, chilli, herbs: this is one of my favourite things to cook, which explains why I always make extra. Any leftovers can be used to make a quick pasta sauce the next day.

SERVES 6 as a hearty snack PREP 15 mins COOK 45 mins EASY V

1kg cherry vine tomatoes (I like to use a mix of colours)

6 small garlic cloves

½-1 tsp chilli flakes, to taste

30g basil

100ml extra virgin olive oil

3 tbsp capers

1 tbsp vegetable oil

6 large slices of bread, such as sourdough (use gluten-free bread to make this recipe gluten-free)

250g thick Greek yogurt drizzle of red wine vinegar or sherry vinegar (use a good-quality one)

1 Heat the oven to 170C/150C fan/gas 3. Pick the tomatoes off the vine into a roughly 20 x 30cm roasting tray. Peel the garlic and add to the tray with the chilli flakes. Tear in the basil stalks, keeping the leaves for later. Season with salt and pepper, then pour the olive oil over the top. Cover the tray tightly with foil and roast for 40-45 mins until the tomatoes are jammy and softened.

2 Meanwhile, drain the capers and pat dry with kitchen paper. Heat the vegetable oil in a frying pan over a medium-high heat. Add the capers and fry for 2 mins until they begin to open and turn crisp. Transfer to a plate lined with paper towels, then leave to cool.

3 When you’re ready to eat, toast the bread. Cut each piece of toast in half, so you have two per person. Drizzle over a little of the confit tomato oil from the tray. Fish out the roasted garlic cloves and use a knife to spread the soft garlic evenly over each piece of toast. Spoon over the yogurt, making a divot in the centre for the tomatoes.

Get ahead

The confit tomatoes can be made earlier in the day, or the day before. Keep them in the roasting tray, covered with foil. The crispy capers can be made a few hours before.

4 Top the toasts with the confit tomatoes, another drizzle of oil from the tray and a splash of the vinegar, then add the crispy capers and the basil leaves, and serve.

Seriously good prawn spaghetti

I’m not lying when I say this is seriously good – and it has the potential to transport you to Mediterranean climes. It has all the classic components – garlic, tomatoes, prawns, lemon – but what really takes it up a notch is that you use the shells from the prawns to infuse the white wine for max flavour. I first made it for my mates on holiday in Madeira and they loved it. I hope you do, too.

SERVES 4 PREP 20 mins COOK 30 mins EASY

16-20 (about 600g) fresh or frozen raw, shell-on king prawns

4 tsp extra virgin olive oil, plus extra to serve 250ml white wine

2 banana shallots or 1 onion (I like the sweetness of shallots)

4-6 large garlic cloves, to taste

½ tsp hot smoked paprika

1 tbsp tomato paste (concentrated purée)

300g cherry vine tomatoes

400-500g spaghetti (depending on how hungry you are)

about 30g parsley

50g salted or unsalted butter

1 lemon

Get ahead

Steps 1-4 can be done in advance. Peel the prawns and keep them covered in a bowl in the fridge. Cook the shells in the wine, then strain and keep the liquid in a jug in the fridge until needed. You can also cook the shallots/onion, garlic, tomato paste and smoked paprika a few hours ahead and leave them in the saucepan until needed.

1 If your prawns are frozen, defrost them first. Peel the prawns, putting the shells in a small saucepan and the peeled prawns in a bowl in the fridge. Devein if needed.

2 Add 1 tsp of the olive oil to the prawn shells in the pan. Set the pan over a high heat and cook, stirring regularly, until the shells have turned from grey to bright pink. Pour in the white wine with 150ml water, reduce the heat to medium and leave to bubble away for 10 mins, pressing down on the prawn shells every now and then to infuse the liquid with their flavour. Turn off the heat and set aside.

3 Finely chop the shallots or onion. Heat the remaining olive oil in a largeish saucepan with a lid over a medium heat. Add the shallots or onion and a pinch of salt and cook for 8-10 mins, stirring occasionally, until softened but not coloured.

4 Meanwhile, finely slice the garlic. Add to the pan and cook for 2 mins until soft, then add the smoked paprika and tomato paste and continue to cook, stirring, for 1 min more.

5 Strain the prawn-infused wine into the pan of shallots, discarding the shells, and add the cherry tomatoes. Cover with the lid and leave to bubble away, stirring occasionally, while you cook the spaghetti.

6 Bring a large saucepan of salted water to the boil, then drop in the spaghetti. Cook following pack instructions, or for 1 min less if you like it al dente.

7 Meanwhile, chop the parsley (stalks and all). Cut the butter into cubes.

8 When the pasta has 4 mins left to cook, remove the lid from your sauce (the tomatoes should be starting to fall apart and everything will smell banging). Season the prawns with salt and pepper and add them to the sauce, then reduce the heat to low and cook for a few minutes until the prawns turn completely pink.

9 Add the butter to the sauce, along with three-quarters of the parsley. Squeeze in the lemon juice (grate the zest and save for later) and season to taste – I like loads of black pepper.

10 Using tongs, transfer the spaghetti to the sauce, tossing everything together so that each strand is coated, then divide between serving bowls. Top with the lemon zest, the remaining parsley and a drizzle more oil, if you like. Sensational.

Basque cheesecake

A couple of years ago, Adam and I were tasked with making a Basque cheesecake for a post-wedding lunch and I became obsessed with nailing the recipe. This is the final iteration, and one that has become a favourite dessert when I am cheffing.

SERVES 12 PREP 25 mins plus cooling and overnight chilling COOK 35 mins EASY V

butter, for the tin

720g soft cheese

240g caster sugar

5 eggs

400ml double cream

1 tbsp vanilla extract or 1 tsp vanilla paste (whatever you have to hand)

2 tbsp plain flour (or use cornflour/cornstarch to make it gluten-free)

1 Heat the oven to 230C/210C fan/gas 8. Butter a deep 20cm springform cake tin. To line the sides, cut a strip of baking parchment 7.5cm deeper than your tin and long enough to line the inside. Using scissors, cut incisions, each about 2.5cm long and apart, down one side of the strip.

2 Line the sides of the tin with the strip, incisions lying flat on the base, then cover with a round of baking parchment to line the base. Put the tin on a baking tray – this will help contain any spillages.

3 Using an electric whisk or stand mixer, beat the soft cheese and sugar together for 2-3 mins until there is no visible graininess and the sugar dissolves.

4 Crack in the eggs, one at a time, whisking between each addition. Pour in the cream and add the vanilla and 1 tsp flaky sea salt, then sift in the flour. Whisk again to make a smooth batter.

5 Pour the batter into your lined cake tin on the tray. Bake in the centre of the oven for 35 mins until the top is evenly burnished and the middle is still very wobbly – you need to be brave here. It will look like it’s not cooked but, trust me, it cooks more as it cools. This is the secret to a creamy filling.

6 Leave to cool in the tin on a wire rack for 15 mins, then carefully remove the sides and leave to cool completely (removing the sides also halts the cooking process).

7 Once cool, chill the cheesecake overnight in the fridge (you can put the cake tin sides back on for stability, if you like). Bring back to room temperature 1 hr before serving in 12 decadent slices.

GOOD TO KNOW gluten free PER SERVING 441 kcals • fat 35g • saturates 21g • carbs 25g • sugars 22g • fibre 0.1g • protein 7g • salt 1g

Get ahead

Once made, the cheesecake will keep for up to four days in the fridge

Cumin & mint lamb skewers with hummus

Juicy spiced lamb is perfectly balanced by creamy hummus here, with a scattering of herbs for freshness and pomegranate seeds for pops of sweetness. You could add another layer of flavour by making candied jalapeños, too, for spicier notes – but don’t be tempted to walk away from the hob while making them, as they’ll be ready quickly.

SERVES 6 PREP 40 mins plus at least 1 hr chilling

COOK 30 mins EASY

150g Greek yogurt

2 garlic cloves, grated

1 tsp ground coriander

2 tsp ground cumin

2 tsp dried mint

1 tsp ground turmeric

800g lamb shoulder, cut into small chunks (see tip)

2 tbsp olive oil

To serve

500g hummus

1/2 red onion, finely chopped

50g pomegranate seeds

15g mint, leaves picked

15g dill, leaves picked flatbreads or rice (see opposite)

1 Combine the yogurt, garlic and spices in a large bowl, and season generously with salt. Stir through the lamb chunks until well coated, then cover and chill for at least 1 hr, or overnight.

2 Heat the grill to high. Line the base of a large baking tray with foil and put a wire rack on top. Thread the lamb onto 12 metal skewers, brush all over with the olive oil, then arrange on the wire rack. Grill for 13-18 mins until charred, golden and juicy.

3 Spoon the hummus over a large platter, then arrange the skewers on top (remove the meat from the skewers first, if you like). Scatter over the onion, pomegranate seeds and herbs (if you want to add candied jalapeños, see tip).

Serve with flatbreads for scooping or cooked rice.

CANDIED JALAPEÑOS

Tip 125ml apple cider vinegar into a small saucepan, add 5 tbsp caster sugar and a pinch of salt, and bring to the boil. Add 4 sliced jalapeños and cook for 4-5 mins over a medium heat until beginning to soften. Remove to a small heatproof bowl using a slotted spoon. Continue to cook the liquid for 1-2 mins more over a high heat until thick and syrupy, then pour this over the jalapeños. Set aside to cool – the syrup will thicken slightly as it does. Scatter over the lamb in step 4.

HELENA’S TIP

We used lamb shoulder, but diced lamb leg would work, too.

QUICK FLATBREADS

Mix 250g plain flour with 250g Greek yogurt, 1 tsp baking powder, 1 tsp salt and a drizzle of olive oil until combined, then knead into a soft dough. Divide into balls, then roll out into rough ovals or circles. Cook in a dry frying pan for a few minutes on each side until lightly golden and fluffy.

Roasted strawberry filo crinkle pie

I was first introduced to the concept of a crinkle pie by food writer Gurdeep Loyal, who makes a savoury carbonara version. My sweet strawberry pie has a texture a bit like bread & butter pudding, but with a few crispy bits from the filo. Don’t worry about keeping the filo sheets super-neat – they look better when arranged a bit haphazardly!

SERVES 4-6 PREP 20 mins COOK 1 hr 30 mins EASY V

200ml double cream

200ml whole milk

2 tsp vanilla bean paste

3 eggs

3 tbsp custard powder

4 tbsp golden caster sugar

50g salted butter, plus extra for the tin

270g filo pastry sheets

1 tbsp demerara sugar

vanilla ice cream, cream or yogurt, to serve

For the roasted strawberries

600g strawberries, hulled and halved (quartered, if very large)

2 tbsp golden caster sugar

1 lemon, zested and juiced

1 Heat the oven to 160C/140C fan/gas 3 and line a roasting tin with baking parchment. Put the strawberries in the tin, then toss with the sugar, half the lemon zest and all the lemon juice. Roast for 45 mins until the strawberries have darkened and softened slightly, but are still holding their shape – they will have released plenty of juice. Leave to cool slightly, reserving the juice in the tin.

2 Bring the cream, milk and vanilla to a simmer in a saucepan over a medium heat and cook until just

steaming. Meanwhile, whisk the eggs, custard powder, caster sugar and remaining lemon zest into a loose paste in a large heatproof bowl. Slowly stream in the warm milk mixture, whisking continuously until you have a custard. Set aside.

3 Turn the oven up to 180C/160C fan/gas 4 and butter a deep 30cm roasting tin. Melt 50g butter in a small heatproof bowl in the microwave, or a small pan on the hob. Working with one sheet of filo at a time, lay out on a work surface (cover the remaining pastry sheets with a tea towel to prevent them from drying out). Brush with a little melted butter, then spoon over 2-3 roasted strawberries. Push two opposing ends of the pastry sheet together towards the middle to concertina it (it doesn’t need to be neat), then arrange in the tin. Repeat with the remaining pastry, reserving a few of the strawberries for the top.

4 Pour over the custard, then sprinkle over the demerara sugar and top with the reserved berries. Bake for 40 mins until the pie is golden, gently bubbling and crisp at the edges with a slight wobble in the middle. Cool slightly and serve warm with ice cream, cream or yogurt.

GOOD TO KNOW folate

HELENA’S TIP Stewed apples and blackberries would work well if you’re baking outside of strawberry season.

Gochujang-glazed pork meatballs with pickled mooli & carrot

To make things simpler, get the pickles ready the day before – the meatballs come together quickly, so with the pickles already prepared, it’s an easy option for last-minute entertaining.

SERVES 4-6 PREP 20 mins plus overnight chilling COOK 20 mins EASY

400g pork mince

1 tbsp lemongrass paste

1 tbsp garlic & ginger paste

15g chives, finely chopped

2 tbsp vegetable oil

3 tbsp gochujang

1 tbsp runny honey

25g salted butter

2 tbsp rice wine vinegar

For the pickles

1 mooli (about 350g), thinly sliced into half-moons (use a mandoline, if you have one)

2 carrots (about 170g), thinly sliced into half-moons (use a mandoline, if you have one)

300ml white wine vinegar

150g caster sugar

1 tsp fennel seeds

1 tbsp black peppercorns

To serve

2 Little Gem or round lettuces, leaves separated to make cups

15g mint, coriander or basil, leaves picked

1 First, make the pickles. Pack the sliced mooli and carrots into a large, sterilised jar (see tip). Put 100ml water, the vinegar, sugar, fennel seeds, peppercorns and 11/2 tsp fine sea salt in a medium saucepan. Warm over a low heat to gently dissolve the sugar, then bring to a simmer. Pour the mixture into the jar to cover the veg. Leave to cool completely, then screw the lid on the jar and keep chilled overnight.

2 Combine the pork mince, lemongrass and garlic & ginger pastes and the chives in a large bowl. Season well and mix thoroughly using your hands, then roll into about 20 x 30g meatballs – if you like, make one meatball and fry until cooked through, then taste for seasoning before rolling the rest of the meatballs out.

3 Heat the vegetable oil in a large frying pan over a medium heat and fry the meatballs for 2-3 mins on each side, stirring until golden brown all over. Meanwhile, mix the gochujang, honey, butter and vinegar together in a bowl (it might look lumpy, but it will melt together in the pan). Pour the mixture into the pan of meatballs and cook for 4-5 mins over a medium heat, tossing to coat.

4 Arrange the lettuce cups on a serving platter, fill with the meatballs and pickled veg, then scatter over the fresh herbs.

HELENA’S TIPS

• The easiest way to sterilise a jar is to run it through a hot dishwasher cycle. Or, wash it in hot, soapy water, then dry in a 140C/120C fan/gas 1 oven for 10-15 mins.

• You’ll make more pickles than needed here, but the leftovers are fantastic in salads, eaten as snacks or packed into sandwiches.

Gnocco fritto with lemony mascarpone & pistachio pesto

These fried dough pieces are a dish from the Italian region of Emilia-Romagna – I was inspired to serve them with pesto and mascarpone after trying the ‘dough cuddles’ at Brutto in Farringdon, London, where they’re served with stracchino cheese and prosciutto.

SERVES 6-8 PREP 30 mins plus cooling and 1 hr 30 mins proving COOK 30 mins EASY V

150ml whole milk

300g ‘00’ flour

50g salted butter, softened

7g sachet fast-action dried yeast

1 litre vegetable oil, plus extra for proving 75g shelled pistachios

50g basil

50g pecorino or vegetarian alternative, finely grated

1 lemon, zested and juiced

90ml olive oil

150g mascarpone

1 Warm the milk in a small pan over a low heat until just steaming, then set aside to cool slightly.

2 Sift the flour into a large bowl and stir in 11/2 tsp fine sea salt. Rub in the butter until finely distributed, then stir in the yeast. Pour in the warm milk and use a spatula to combine, then turn the rough dough out onto a work surface. Knead for 5-7 mins until smooth, then shape the dough into a ball. Lightly oil the bowl and return the dough to it, then cover and leave to rise in a warm spot for about 1 hr 30 mins, or until doubled in volume.

3 Meanwhile, put the pistachios, basil, pecorino and half each of the lemon zest and juice in a food processor, and blitz to crumbs. Stream in the olive oil, pulsing as you do, until you have a pesto – keep it chunky, or blitz until smooth. Season and set aside.

4 Put the mascarpone in a bowl and beat to loosen, then add the remaining lemon zest and juice. Season lightly and set aside.

5 Heat the vegetable oil in a large saucepan to 170C (see tip). Put a wire rack on top of a large tray and set aside. Roll the dough out to a 40cm square, about 1/2cm thick. Slice the larger square into 7cm squares using a knife or pizza cutter, then fry the squares in the hot oil for 1 min, gently stirring and flipping until lightly golden and puffed up. Do this in batches so you don’t overcrowd the pan. Remove to the prepared wire rack and leave to cool slightly.

6 Serve the fried dough on a large platter with the pesto and mascarpone in bowls alongside for dunking, or split the dough open and spoon the them inside to serve.

HELENA’S TIP

My absolute favourite kitchen gadget is an instant read digital thermometer, which takes the guesswork out of whether something is cooked or not. It’s worth investing in, as it’ll tell you if the oil is too hot or too cold, ensuring your fried dough is crisp and light.

HOW TO SERVE

Pair the gnocco fritto with Campari soda or an Aperol spritz for aperitivo hour.

Brighten your summer days

Whatever the weather, bring fun and sunshine to your table with recipes from Esther Clark that set the tone for summer

Cauliflower & curried mayo burgers

With a hit of spice and lots of colour and texture, these should go down a storm – especially with the addition of Bombay mix for satisfying crunch.

SERVES 4 PREP 15 mins COOK 30 mins EASY V

1 small cauliflower

3 tbsp olive oil

2 tbsp medium curry powder

2 large tomatoes, finely chopped

1 red onion, finely chopped

1/2 bunch of coriander, finely chopped

2 tbsp mayonnaise

3 tbsp Greek yogurt

2 tbsp curry paste

4 burger buns

2 handfuls of Bombay mix (optional)

1 Heat the oven to 200C/180C fan/gas 6. Pull the leaves off the cauliflower and cut off the stem, then slice the cauliflower into 2cm-thick steaks through the core

Mix the oil with the curry powder. Lay the cauliflower steaks on a baking tray lined with foil, and generously brush over the curry oil on both sides. Season with salt before roasting for 25-30 mins until tender.

2 Combine the tomatoes, onion, coriander and a pinch of salt in a bowl, then mix the mayonnaise, yogurt and curry paste together in a second bowl

3 Toast the buns, cut-side down, in a dry frying pan

Spread with the curried mayo, then sandwich with the cauliflower steaks, more curried mayo, the tomato and onion mixture and some Bombay mix, if you like.

Whipped feta

Last-minute guests will love this dip, which can be made in minutes – radishes, carrots and cucumber are ideal for dipping, or use crackers or other veg.

SERVES 4-6 PREP 10 mins COOK 2 mins EASY V

130g feta, crumbled

150g Greek yogurt

1/2 lemon, zested

1/4 bunch of dill

1/4 bunch of basil

3 tbsp extra virgin olive oil, plus extra for drizzling

1 tsp coriander seeds

1 tsp za’atar or chilli flakes bunch of radishes (see tip)

1 Put the feta, yogurt, lemon zest, herbs and oil in a food processor or high-speed blender, and pulse until creamy and smooth. Spoon into a shallow serving bowl and set aside.

2 For the topping, toast the coriander seeds in a dry frying pan over a low-medium heat for a few minutes until fragrant. Scatter these over the dip along with the za’atar or chilli flakes. Drizzle over a little olive oil and serve with the radishes for dunking.

tip

Thoroughly wash and scrub the radishes before serving – they can hide a good amount of dirt and grit.

Seared tuna & asparagus niçoise

Head to your fishmonger for the sashimigrade tuna you’ll need to make this fresh take on niçoise salad – this is to ensure the fish can be safely eaten raw.

SERVES 4 PREP 20 mins COOK 25 mins EASY

300g small new potatoes, halved 250g asparagus

3 eggs

1 tbsp olive oil

200g thick-cut, sashimi-grade tuna loin, or 2 tuna steaks

3 large tomatoes, quartered 50g pitted Kalamata olives, halved 10 caper berries

For the dressing 5 anchovy fillets

1/2 small garlic clove, crushed 70ml extra virgin olive oil

1/2 lemon, juiced

1 Cook the potatoes in a pan of boiling salted water for 12 mins, or until a cutlery knife can be easily inserted. Transfer to a bowl using a slotted spoon and leave to steam-dry. Boil the asparagus in the pan for 2 mins, then spoon into a bowl of ice-cold water. Set aside.

2 Bring another pan of water to the boil over a medium-high heat and cook the eggs for 71/2 mins. Drain, then add to the bowl of cold water with the asparagus.

3 For the dressing, bash the anchovies and garlic together using a pestle and mortar until you have a very smooth paste. Tip into a bowl, then whisk in the extra virgin olive oil and lemon juice. Season.

4 To sear the tuna, heat the olive oil in a large,  non-stick frying pan over a medium-high heat and cook for 1-2 mins on each side, until it just has a slightly golden colour. Slice into thick pieces (it should still be pink in the middle). Peel and halve the eggs.

5 Toss the potatoes, asparagus, tomatoes, olives, caper berries and dressing together on a large serving platter. Top with the eggs and tuna slices. Sseason to taste with salt and a grinding of black pepper, then serve.

Cheesy hot dogs with pickle mustard sauce & crispy onions

Instead of your usual frankfurters, use bratwurst-style sausages to make these – they’ll hold up well to all the toppings you pile on. Crispy onions add great texture.

SERVES 8 PREP 10 mins COOK 10 mins EASY

8 large bratwurst-style sausages

80g grated mozzarella

8 brioche hot dog buns

50g crispy onions (see opposite) ketchup, to serve (optional)

For the pickle mustard sauce

50g mayonnaise

2 tbsp American-style yellow mustard

5 cornichons, finely chopped

1 For the pickle mustard sauce, combine the mayo, mustard and cornichons in a bowl. Chill until needed.

2 Heat the barbecue and wait until the coals turn ashen. Alternatively, heat a griddle pan over a high heat. Cook the sausages for 7-8 mins, turning regularly until evenly browned and cooked through, then push the sausages together on the grill or in the pan and scatter over the grated mozzarella. Cook, undisturbed, for 2 mins more, or until the cheese has melted.

3 Split the hot dog buns open and stuff each one with a cheese-topped sausage. Drizzle over the pickle mustard sauce and top with crispy onions and ketchup, if you like.

MAKE YOUR OWN CRISPY ONIONS

Combine 4 thinly sliced onions and 4 tsp cornflour in a bowl, tossing to ensure the onions are evenly coated. Heat a 3cm depth of vegetable oil in a large saucepan or frying pan over a medium heat until it reaches 160C, or a piece of onion sizzles when you drop it in. Fry the onions in batches for 5-8 mins, stirring regularly until golden and crispy. Remove to a plate lined with kitchen paper to drain using a slotted spoon. Season generously with salt. Will keep in an airtight container for up to four days.

Coronation chicken scotch eggs

Take standard scotch eggs to the next level by combining them with the flavours of classic coronation chicken. These make a great starter, but also a crowdpleasing addition for picnics and parties (the recipe is easily doubled).

SERVES 4 PREP 1 hr plus chilling and resting COOK 30 mins MORE EFFORT

7 medium eggs, at room temperature

4 skinless, boneless chicken thighs

2 tsp mild curry powder

3 thyme sprigs, leaves picked

4 spring onions, roughly chopped

100g plain flour

100g panko breadcrumbs, blitzed to fine crumbs in a food processor vegetable oil, for deep-frying For the coronation mayo

50g mayonnaise

70g Greek yogurt

2 tsp mild curry powder

1 tsp ground turmeric

2 tbsp mango chutney

1 Cook 4 of the eggs in a pan of simmering water over a medium heat for 6 mins. Drain, then immediately plunge into a bowl of ice-cold water. When cool enough to handle, peel and set aside on a board or plate.

2 Tip the chicken thighs, curry powder, thyme leaves and spring onions into a food processor with 1 tsp salt. Blitz until the mixture clumps together and resembles sausagemeat – the chicken should be minced. Tip into a bowl and divide into four portions, then roll each portion into a ball. Working with one meatball at a time, gently flatten into a disc in your palm and sit one of the boiled eggs in the middle. Bring the meat around the egg to enclose it, gently rolling in your hand to ensure it’s fully covered. Repeat with the remaining meat mixture and boiled eggs.

3 Crack the remaining eggs into a shallow bowl and whisk. Tip the flour into a separate bowl and panko breadcrumbs into a third. Gently roll each scotch egg in the flour, then the beaten egg and finally the panko until well-coated. Put on a plate and chill for 30 mins.

4 Meanwhile, make the coronation mayo by mixing the mayonnaise, yogurt, curry powder, turmeric and mango chutney together. Season and chill until needed.

5 Fill a large saucepan no more than a third full with oil and heat to 160C, or when a cube of bread dropped in browns within 30 seconds. Lower 2 of the scotch eggs into the oil at a time and fry for 10-12 mins. Remove to a plate lined with kitchen paper to drain using a slotted spoon. Repeat with the remaining scotch eggs, then leave all the eggs to rest for 5 mins. Cut the scotch eggs in half and serve with the coronation mayo on the side.

Megan McKenna’s hearty Italian pasta

Reality star, country singer and food writer Megan McKenna has had coeliac disease since she was a child. She showcased her gluten-free cooking on Celebrity MasterChef, where she was a finalist, and has since written two gluten-free cookbooks. Megan is also known for her videos on social media where she dishes up dinner for her oneyear-old son, Landon @MeganMcKenna

The TV personality and country singer on living with coeliac disease, plus her favourite gluten-free meal

recipe

photograph LUKE ALBERT

II was always ill as a child. I had to have tests done, and it turned out I was coeliac and had a very nasty allergy to wheat, which is in everything – so many things you don’t even think of – sweets, sauces, bath stuff. It was hard because I was 10 and I couldn’t eat normal food like everybody else at school. My mum had to learn how to make things gluten-free because back in the day, gluten-free food was awful, like cardboard.

My favourite dish is beef short rib ragu. I did a step-by-step for it on TikTok once and so many people made it – it’s so good. There are a lot of meals in my book that are naturally gluten-free. I just want to make people feel included. Coeliac disease is completely different to having an allergy, it’s an autoimmune condition. It attacks your gut, and can leave you feeling ill for weeks.

I have IBS as well, just to add to the list of things wrong with my stomach. If I ever have a spicy curry, it doesn’t end well. Same with alcohol – when I was younger, I’d be going out drinking with my friends, but so many vodkas are made with wheat and I’d wake up in the morning with a swollen face.

If you say you’re gluten-free or coeliac, people think you’re being fussy or that it’s just a trend. There are so many things on the menu that say gluten-free and they’re not. For example, chips are gluten-free but if they’re cooked in a fryer that’s been used to cook something else with gluten in, it’s cross-contamination. I’m working with The Natasha Allergy Research Foundation because I hear stories daily about crosscontamination – people have ended up dying. It needs to be spoken about.

I went to theatre school then I was in girl bands, I did Britain’s Got Talent and

I’m not embarrassed to say I wanted to be famous. I worked hard and wanted to be known for my singing

adverts. Then a production company messaged me about doing a reality show [Ex on the Beach]. I thought, “Sod it, I’m going to do it”. It’s hard breaking into the industry when you’re just a normal girl. I was 22 and looking back, I wasn’t mentally ready. There was a lot of alcohol and I was the show’s dream booking – I reacted in crazy ways. Off the back of that I did more shows – Big Brother, TOWIE, MasterChef, The X Factor: Celebrity. I’m not embarrassed to say I wanted to be famous. I worked hard and wanted to be known for my singing. I love interacting with the crowd and people on social media, I live and breathe it.

I love country music because it’s storytelling. It’s been hard trying to be taken seriously, but the world’s changing. This is a really lovely era for me – my book is out, I’m a mum and I’m sharing a bit more of my home life. Reality TV traumatised me – I definitely have PTSD from it – but with social media, I can control and edit it.

TRY THE RECIPE

Short rib ragu of dreams

This dish has been so successful for me – the first time I cooked this for my husband Oli, he was blown away. The silky rich flavours of the ragu make everyone fall madly in love.

SERVES 4 PREP 15 mins COOK 5 hrs EASY

2 large or 3 medium short ribs

olive oil, for frying and cooking the pasta

1 tbsp crushed garlic

2 carrots, finely chopped

1 large onion, finely chopped

2 celery sticks, finely chopped

200g tomato purée

½ bottle red wine

1 gluten-free beef stock cube, dissolved in 600ml boiling water

400g can chopped tomatoes

2-3 tbsp cornflour or gluten-free plain flour

3 bay leaves

1 tbsp mixed dried herbs

1 tbsp dried oregano

400g gluten-free spaghetti handful of flat-leaf parsley, to serve

1 Heat the oven to 160C/140C fan/gas 3. Heavily season your ribs with salt and pepper and rub into the meat.

2 Pour a drizzle of olive oil into a large frying pan over a high heat. When hot, sear your ribs for about 4 mins each side until browned. Transfer to a deep oven tray.

3 Tip the garlic, carrots, onion and celery into the oily frying pan. Stir over a medium heat for a few minutes until browned.

4 Stir in the tomato purée, then pour in the red wine and let it bubble and reduce for about 5 mins.

5 Add your beef stock, then the chopped tomatoes. Stir for a minute or so until heated through.

6 In a small bowl, mix 2 tbsp cornflour with 2 tbsp water. Add to the tomato mixture, stirring until you have a thick sauce.

7 Pour the sauce over your ribs in the oven tray, then add the herbs. Season with salt and pepper.

8 Cover the tray with foil and place in the oven for 4 hrs. If the sauce doesn’t seem thick enough, mix the remaining cornflour with 2 tbsp water and stir into the tray. Return to the oven at 200C/180C fan/gas 6 for 40 mins, removing the foil for the last 10 mins.

9 Using two forks, pull the bones out of the ribs and discard any remaining fat. Shred the meat and mix evenly through the sauce.

10 Bring a large pan of water to the boil. Add 1 tbsp olive oil to stop the gluten-free pasta from sticking and 1 tsp salt to the boiling water, then cook the spaghetti for 7-9 mins until al dente. Drain the pasta, dish it up with the ragu, scatter with parsley and enjoy.

its best

Get the most out of May produce with fresh ideas using elderflower, broad beans, peas, beetroot and baby carrots recipes CASSIE BEST photographs MAJA SMEND

We’re seeing a huge surge in the popularity of beans, with social media influencers and companies like Bold Bean and Hodmedods making beans cool again. (Were they ever cool? Well, they are now!)

Good for the planet, good for your health and budgetfriendly, it’s no wonder the movement is doing well, but there’s one bean we’re definitely not eating enough of.

Broad beans are great to add to your meals all year round, but they’re especially lovely eaten fresh during their peak season. Plus, they’re fun to prep – no, really!

Broad beans

They come in a thick duvet of a pod that is so satisfying to pop open, revealing beans wrapped in a pale, waxy skin that is edible. However, the beans are much nicer if you take the time to ‘double pod’. To do this, simply pierce the cooked bean skin with your nail and the vibrant green bean will tip out. A little time-consuming, but highly cathartic. Enjoy in salads, pastas or blitzed to make a hummus-like dip.

Harissa lamb meatballs with broad beans & garlic yogurt

This dish looks rather impressive but only takes 30 mins to get on the table. Served with warm flatbreads for scooping, this is the perfect dish for a casual dinner with friends.

SERVES 4 PREP 20 mins COOK 10 mins EASY

500g lamb mince

2 tsp ground cumin

2 tsp ground coriander

1 tbsp harissa

1 lemon, zested and juiced

small bunch of parsley, chopped, plus extra to serve

2 garlic cloves, crushed 250g podded broad beans, fresh or frozen 400g natural yogurt

olive oil, for frying and drizzling a few sprigs of dill, leaves picked a few sprigs of mint, leaves picked 50g pomegranate seeds

4 flatbreads, warmed

1 Tip the mince into a large bowl, add the cumin, coriander, harissa, lemon zest, parsley and half of the crushed garlic. Season well and combine the mixture using your hands. Roll into mini meatballs, about the size of a small cherry tomato. Put on a plate and chill until you’re ready to serve.

2 If using fresh broad beans, put them in a pan and pour over boiling water. Simmer for 5 mins, then drain and plunge into cold water. When cool enough to handle, pierce each bean with your nail and slip each one out of its skin. Discard the skins. If using frozen broad beans, cover with boiling water, leave to stand until defrosted, then pod them.

3 To make the garlic yogurt, combine the yogurt with the remaining garlic, a small squeeze of lemon juice and a little salt. Leave at room temperature for 30 mins if you can.

4 Heat a large frying pan over a medium-high heat with a drizzle of oil. Cook the meatballs for around 5 mins, rolling them around the pan to colour them on all sides, until deep brown and glossy.

5 Drain the beans well, then toss with a squeeze of lemon, a drizzle of oil and salt

6 Spread the yogurt over a large plate or platter. Spoon over the broad beans and meatballs, drizzling generously with some of the oily juices from the pan. Scatter over the herbs and pomegranate seeds, then serve with the warm flatbreads for scooping

My kids look forward to elderflower season every year.

Of course the flavour of elderflower can be enjoyed all year round, poured straight from a bottle, but whether you’re cooking with the fresh flowers or cordial, it somehow tastes better when it’s enjoyed in peak season – and nothing beats an icy Hugo Spritz on a sunny May bank holiday. When picking, choose flower heads where most of the tiny buds have opened. The blooms should be creamy white, fresh and unblemished. Handle them gently; too much shaking and you’ll lose their fragrant pollen, which is where much of the flavour lies. The secret to making a well-flavoured cordial is to pick the flowers on a sunny day before it gets too hot, then use as soon as possible.

And, as with all foraging, be mindful of where you pick. Avoid bushes close to busy roads, and never gather flowers from lower than knee height (any dog owner will know why!).

Elderflower apple cream puffs

If you have time, try making your own cordial to use here – search for the recipe on our website. Of course, shop-bought also works, bringing sweet, floral notes to these pastries.

MAKES 4 PREP 20 mins plus cooling COOK 30 mins EASY V

2 Bramley apples (about 400g in total), peeled and chopped into 1cm cubes

2 tsp cornflour

4 tbsp light brown soft sugar

3 tbsp elderflower cordial

320g sheet all-butter puff pastry

200ml double cream

100g mascarpone

½ lemon, zested icing sugar, for dusting

1 Tip the apples into a saucepan, sprinkle with cornflour and sugar and toss to coat, then stir in 1 tbsp of the elderflower cordial Cook over a medium heat for 4-5 mins, until the apples have softened a little but still hold their shape and the liquid is syrupy. Leave to cool completely.

2 Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on your work surface, keeping it on the baking parchment. Cut into four squares, roughly 12cm x 12cm. You’ll have a strip of pastry leftover which can be used for another recipe (perfect for cheese straws) Place the pastry squares on a baking tray lined with baking parchment.

3 Spoon a heaped tablespoon of the apple filling into the centre of each square then fold them over to make triangles Don’t press the edges down too firmly, you want them to open as they cook. Bake for 20-22 mins in the centre of the oven, until puffed up and golden brown. Leave to cool for at least 20 mins or completely if you’re baking ahead of time.

4 When you’re ready to serve, whisk together the cream, mascarpone and remaining 2 tbsp elderflower cordial in a bowl. Add the lemon zest and whisk until holding very soft peaks; don’t overwhip here as the cream will firm up when you pipe it. Transfer the cream to a piping bag fitted with a large circular nozzle. This can be chilled until you’re ready to serve.

5 Carefully ease each pastry open along the seam, then pipe in a generous squiggle of cream. Dust with icing sugar and serve. The puffs (or turnovers) are delicious served warm, but the cream will start to melt if serving them this way, so they’re best filled just before serving. Alternatively, leave them to cool completely before piping in the cream and they’ll happily sit for a few hours.

Beetroot is available year-round, but the small, tender bunches that appear in late spring and summer are especially good. These young beets are naturally sweet with a mild, earthy flavour, and often come in a range of colours.

Golden and candy-striped beets are my favourites, especially thinly shaved into salads where their colour and gentle sweetness shine, although their pretty colours do fade a little once cooked. The deep crimson variety, on the other hand, becomes richer and more intense with heat, making it my first choice for roasting, baking or adding to warm dishes. The entire beetroot plant is edible, from root to stem.

Baby beets

Baby beetroot leaves are especially delicate and tender, brilliant for adding a peppery note to salads. And with young beetroot there’s no need to peel them either; their skins are thin and delicate, so a quick scrub is all they need.

Mustardy roast beetroot & potato salad with hot smoked trout

This warm salad makes a wonderful summer lunch but is also delicious served cold. If you’re packing it into a lunchbox, keep the shallots in a separate container to scatter over just before serving so they stay crispy.

SERVES 4 PREP 20 mins plus 10 mins cooling

COOK 1 hr EASY

600g small beetroot

750g new potatoes

1 tsp caraway seeds

2 tbsp olive oil

vegetable or sunflower oil, for frying

3 banana shallots, finely sliced into rings

250g hot smoked trout

For the dressing

150g soured cream

2 tbsp Dijon mustard

1 lemon, zested plus 1/2 juiced

15g dill

1 Heat the oven to 180C/160C fan/gas 4. Wash the beetroot well and cut off the stalks and any tough areas of skin. If the beetroot are small, cut them in half, any larger, cut them into quarters or eighths. Tip them onto one end of a large baking tray. Cut the potatoes into similar sized chunks, or leave them whole if they’re small. Tip them onto the other side of the tray. Drizzle with olive oil and sprinkle with salt and the caraway seeds. Toss the veg until well coated, but keep them on separate ends of the tray to prevent the beets from bleeding their purple juices onto the potatoes. Bake for 1 hr, until the beets are knife tender and the potatoes are golden.

2 Meanwhile heat a thin layer of sunflower oil in a frying pan over a low-medium heat. Fry the shallots for 4-5 mins, keeping an eye on them as they can burn easily. When golden brown, remove from the oil with a slotted spoon and transfer to a plate lined with kitchen paper. Season and set aside to cool.

3 In a large bowl make the dressing by whisking together the soured cream, Dijon mustard, lemon zest and juice and seasoning. Roughly chop half the dill and stir through.

4 When the beets and potatoes are cooked, leave to cool for 10 mins, then tip the potatoes into the dressing and toss to coat. Mix in the beetroot along with any oil from the tray. Spoon onto a serving platter, season and flake over the smoked trout in chunks, scatter with the fried shallots and the remaining dill sprigs

GOOD TO KNOW folate fibre vit c omega-3 2 of 5-a-day gluten

Carrots are such a constant in my kitchen that I sometimes forget they deserve the spotlight. Like onions, they provide a gentle sweetness that underpins so many dishes – stews, ragùs and soups often begin with a mirepoix of sautéed onions, celery and carrots. My kids’ lunchboxes almost always contain carrot batons with a dip, and Sunday lunch wouldn’t feel complete without a bowl of carrots on the side (I love them simply cooked with butter and thyme).

Baby carrots

So, it feels about time we made them the star of the show. Late spring is perfect for that, when young carrots are ready for harvest. If you can find them small and slender, they’re wonderful roasted whole, where their natural sweetness really shines and they hold their own as the hero of the dish.

Some supermarkets, and certainly farmers’ markets, sell them in bunches with the fluffy green tops still attached. Grab these if you can: you’re getting two ingredients in one. The tops have a fresh, slightly parsley-like flavour and are brilliant whizzed into a pesto or stirred into a punchy salsa verde.

Warm maple-glazed carrot & giant couscous salad with green tahini

To make it vegan, leave out the halloumi and use a plant-based yogurt.

SERVES 4 PREP 15 mins

COOK 45 mins EASY V

450g baby carrots

1 tbsp maple syrup

1 tsp Aleppo pepper or pul biber, or use a mild chilli flake

1 tbsp red wine vinegar

1 tbsp olive oil

1/2 fennel bulb, thinly sliced

1 lemon, juiced

200g giant couscous

2 tbsp extra virgin olive oil

225g block halloumi, cut into cubes

small bunch of mint, plus some leaves to serve small bunch of parsley or carrot tops, plus some leaves to serve

1 garlic clove

100g natural yogurt

2 tbsp tahini

2 tbsp pistachios, roughly chopped

6 dates, pitted and roughly chopped

1 Heat the oven to 200C/180C fan/gas 6. If the carrots are chunky cut them into long batons, or if using slim carrots, leave them whole. Toss with the maple syrup, pepper flakes, vinegar, olive oil and a good pinch of salt in a roasting tray. Bake for 30 mins, shaking the tray halfway through cooking.

2 Put the fennel in a medium bowl and season, then squeeze over the juice of half the lemon. Mix well and set aside to lightly pickle.

3 Cook the couscous following pack instructions, then drain and drizzle with 1 tbsp of the extra virgin olive oil. Set aside.

4 When the carrots have had 30 mins cooking time, add the halloumi to the tray, tossing to help coat it in the juices. Roast for another 10-15 mins until the halloumi is golden and the carrots are soft and sticky.

5 Next make the green tahini sauce. Put the mint, parsley, garlic, yogurt, tahini, remaining lemon juice and extra virgin olive oil, with a good pinch of salt, in a small food processor. Blitz until smooth, adding a drizzle of water to loosen the sauce if needed.

6 Give the couscous a stir to help loosen, then tip onto a plate. Top with the carrots, halloumi and their sticky roasting juices. Add the fennel, scatter over the pistachios, dates and fresh herbs and drizzle over the dressing. Toss everything together before serving.

of 5-a-day

Peas are one of the crops I try to grow most years (with mixed success) although I have to admit that frozen peas are usually just as good, often better. They’re plunged into a deep freeze within minutes of being picked, which stops their natural sugars turning to starch and helps preserve both their sweetness and nutrients.

Frozen peas live in my freezer all year round, ready to be stirred into pasta, tossed through a stir-fry, or served with their favourite partner, fish fingers! They are the ultimate healthy convenience food, loved by kids and adults alike. So why bother growing your own or eating them fresh when they’re in season?

Well, for me, the joy of growing peas at home is eating them straight from the vine. When the pods are young and tender you can eat them whole, just as you would mangetout or sugar snaps. And once the pods are plump and full, there’s the simple pleasure of popping them open and tipping the peas straight into your mouth – the garden’s very own sweet shop.

I love the little extras that come with growing peas, too: delicate pea shoots and pretty flowers to scatter over salads or use as a garnish, and the tougher, more mature pods can be tossed into a stock for risotto or pea soup.

Risotto primavera with crispy parmesan & prosciutto

SERVES 2 PREP 25 mins plus cooling COOK 45 mins EASY

75g parmesan, finely grated, plus the rind

200g podded broad beans, fresh or frozen

1 litre good-quality chicken stock

200g asparagus, woody ends snapped off and set aside, stems cut into short batons

100g podded peas, fresh or frozen

4 slices prosciutto

1 tbsp olive oil, plus extra for drizzling

2 shallots or 1 small onion, finely chopped

2 large garlic cloves, crushed

150g risotto rice

75ml white wine

50g mascarpone

1/2 lemon, zested

small bunch of basil, chives or pea shoots

1 To make parmesan crisps, heat the oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Arrange 2 x 25g piles of parmesan on the tray, allowing space for them to spread. Bake for 10-15 mins until golden. Remove from the oven and set aside to cool.

2 If using fresh broad beans, boil in a pan of hot water for 5 mins If frozen, put in a heatproof bowl and pour over hot water from the kettle, then leave to stand for 5 mins. Drain and plunge into cold water. When cool, pop each bean out of its skin. Discard the skins.

3 Pour the stock into a saucepan and bring to a steady simmer with the asparagus ends, pea pods, if using fresh peas, and parmesan rind.

4 Cook the prosciutto slices in a high-sided frying pan over a medium heat for 2-3 mins per side. Remove to a plate to crisp up.

5 In the same pan, heat the olive oil and soften the shallots for 5 mins. Add the garlic and cook for another minute, then stir in the rice and cook for 2 mins until opaque.

6 Stir in the wine, then start adding a ladleful of the hot stock every 3-4 mins, or until the rice has absorbed the previous ladleful, stirring the whole time. This can take between 20-30 mins. You may not need all the stock – the rice is cooked when it is tender with a little bite.

Blanch the asparagus stems in boiling water.

7 Stir the mascarpone, peas, lemon zest and a squeeze of juice and remaining parmesan to the rice and season. Add a splash more stock to loosen if needed. Drain the asparagus and tip into the rice with the broad beans, but don’t stir. Turn off the heat, cover with a lid and leave to sit for a few minutes. To serve, drizzle with olive oil, scatter with herbs or pea shoots, and top with the parmesan crisps and prosciutto.

Fab family fillers

Family dinners made simple – this section is filled with UPF-free recipes that kids will love and parents can feel good about serving. Be sure to check the labels on ricotta, porridge oats, passata, canned tomatoes, mascarpone, stock and chipotle paste for any additives

Chipotle sweet potato & black bean stew with cheddar dumplings

SERVES 4 PREP 10 mins

COOK 50 mins EASY V

Cold-pressed rapeseed oil, for frying

1 large red onion, finely sliced

250g bag diced butternut squash and sweet potato

400g can chopped tomatoes

2 x 400g cans chilli black beans or chilli kidney beans

3 tbsp chipotle chilli paste

125g self-raising flour

60g unsalted butter, cubed

70g mature cheddar, grated

1 large green jalapeño, finely sliced (optional)

1 Heat a glug of oil in a large flameproof casserole dish over a medium heat. Add the onion and a pinch of salt and cook for 7 mins, until softened. Tip in the squash and sweet potato and fry for a few minutes, before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season. Cover the dish with a lid and gently simmer over a medium-low heat for 25 mins, or until reduced and the sweet potato is soft.

2 Heat the oven to 200C/180C fan/ gas 6. Mix the flour with 1/2 tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar, then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place in the oven, uncovered, for 15-20 mins, or until puffed up and just goldenbrown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Quick & easy fish stew

SERVES 2 PREP 10 mins

COOK 20-25 mins EASY

1 tbsp olive oil

1 tsp fennel seeds

2 carrots, chopped

2 celery sticks, chopped

2 garlic cloves, finely chopped

2 leeks, thinly sliced

400g can chopped tomatoes

500ml fresh chicken stock, heated to a simmer

2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks

85g raw shelled king prawns

1 Heat the oil in a large pan. Add the fennel seeds, carrots, celery and garlic, and cook for 5 mins, until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.

2 Add the pollock, scatter over the prawns and cook for 2 mins more, until just cooked through. Ladle into bowls to serve.

Frying pan pizza with aubergine, ricotta & mint

SERVES 2 PREP 25 mins plus rising COOK 35 mins MORE EFFORT V

For the dough

200g strong white bread flour, plus extra for dusting

½ tsp fast-action dried yeast

¼ tsp golden caster sugar a little oil, for greasing

For the toppings

4 tbsp olive oil, plus a little extra 1 garlic clove, thinly sliced 200g passata

1 small aubergine, sliced into discs 100g ricotta

small handful mint, roughly chopped extra virgin olive oil, for drizzling

1 Put the dough ingredients into a large bowl and add 1/2 tsp salt and 125ml warm water. Mix to form a soft dough, then tip out and knead for 5 mins, or until stretchy. Clean and grease the bowl and return the dough. Cover with cling film and leave in a warm place to rise for 1 hr.

2 Meanwhile, make the sauce. Heat 1 tbsp olive oil in a pan and sizzle the garlic gently for 30 secs. Add the passata, season well and bubble for 8-10 mins. Set aside.

3 When the dough has risen, knock out the air and roll it into a pizza base the same size as a large frying pan. Oil the surface of the dough, cover with cling film and leave for 15 mins. Meanwhile, heat 2 tbsp oil in the frying pan. Add the aubergines in a single layer (you may have to do this in batches). Season well and cook for 4-5 mins on each side until tender and golden. Transfer to a dish and cover with foil to keep warm.

4 Heat the remaining 1 tbsp oil in the pan and carefully lift the dough into it. Cook over a medium-low heat for about 6 mins, until the underside is golden. Flip over, drizzle a little oil around the edge, and cook for 5-6 mins more, until cooked through. Reheat the sauce and spread it over the base. Top with the aubergines, ricotta, mint and a drizzle of extra virgin olive oil.

Easy lamb tagine

SERVES 4-6 PREP 10 mins

COOK 2 hrs 10 mins EASY

2 tbsp olive oil

1 onion, finely diced

2 carrots, finely diced

500g diced leg of lamb

2 garlic cloves, crushed

½ tsp cumin

½ tsp ground ginger

¼ tsp saffron

1 tsp ground cinnamon

1 tbsp honey

100g dried apricot, quartered

500ml fresh vegetable stock, hot

1 small butternut squash, peeled and cut into 1cm dice

steamed couscous or rice, to serve chopped parsley and toasted pine nuts, to serve (optional)

1 Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3-4 mins until softened. Add the lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more, or until the aromas are released.

2 Add the honey and apricots and pour over the stock. Stir, bring to the boil, then reduce to a simmer. Cover with a lid and cook for 1 hr.

3 Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20-30 mins more until the squash is soft and the lamb is tender. Serve with rice or couscous and sprinkle with parsley and pine nuts, if you like.

PER SERVING (4)

Crispy fried chicken

SERVES 4 PREP 15 mins plus 1 hr or overnight marinating COOK 20 mins

150ml buttermilk

2 garlic cloves, crushed

4 skinless chicken breasts, cut into thick slices

50g panko breadcrumbs

2 tbsp self-raising flour

½ tsp paprika

¼ tsp English mustard powder

¼ tsp dried thyme

¼ tsp chilli powder

½ tsp ground black pepper

3 tbsp cold-pressed rapeseed oil homemade coleslaw, to serve (optional)

1 Pour the buttermilk into a wide, shallow dish and stir in the garlic.

Add the chicken and turn it over in the buttermilk to coat. Cover and leave in the fridge for 1-2 hrs, or overnight if you have time.

2 Meanwhile, heat a large, non-stick frying pan and tip in the panko breadcrumbs and flour. Toast them for 2-3 mins, stirring regularly, so they brown evenly. Tip into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of salt. Set aside.

3 Transfer half the crumb mix to a large freezer bag. Lift half the chicken out of the marinade and into the bag. Seal the end of the bag and give it a good shake to coat the chicken. Remove from the bag and repeat the process with the rest of the chicken.

4 Heat 1 tbsp of the oil in a large, non-stick frying pan, then add half the chicken pieces and fry for 11/2 mins

without moving them. Turn the chicken over, pour in another 1/2 tbsp of oil and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the rest of the chicken.

5 Heat the oven to 230C/210C fan/ gas 8. Line a baking tray with foil and sit a wire rack on top. Put the chicken on the rack and bake for 15 mins, until cooked through, golden and crisp. Serve with coleslaw (such as our crunchy coleslaw – goodfood.com/ recipes/crunchy-coleslaw), if you like.

One-pot garlic chicken

SERVES 4 PREP 10 mins

COOK 30 mins EASY

4 skinless chicken breasts, cut into thick strips

75g plain flour

2 tbsp olive oil

50g unsalted butter

10-15 small garlic cloves, peeled 250ml hot chicken stock

100ml double cream

30g parmesan, finely grated small bunch of flat-leaf parsley, finely chopped cooked rice and steamed green beans, to serve (optional)

1 Tip the chicken into a shallow bowl and sprinkle over the flour. Season well. Heat the oil in a large frying pan over a medium-high heat. Shake any excess flour off the chicken and fry for 1-2 mins until lightly golden all over (you may need to do this in batches).

2 Reduce the heat to medium and add the butter. Add the garlic cloves to the pan. Cook for 5 mins, until the garlic has turned lightly golden, stirring occasionally to keep the chicken from burning.

3 Pour in the stock and simmer for 10 mins, until the garlic is tender. Add the cream and cheese and simmer for a further 5 mins, until the sauce thickens slightly. Season to taste. Scatter with the chopped parsley, and serve with rice and green beans, if you like.

Homemade beef burgers

SERVES 4 PREP 15 mins plus chilling COOK 15 mins EASY

500g beef mince

1 small onion, diced

1 egg

1 tbsp cold-pressed rapeseed oil

4 homemade burger buns, halved iceberg lettuce, sliced tomato, sliced red onion, sliced gherkins, to serve (optional)

1 Tip the mince into a bowl with the onion and egg, season well, then mix.

Divide the mixture into four. Lightly wet your hands, then roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

2 Heat a griddle or frying pan over a medium-high heat. Lightly brush one side of each burger with the oil and put them, oil-side down, on the pan. Cook for 5-7 mins, until well browned. Don’t move them around or they may stick.

Brush the oil over the other side, then turn over. Don’t press down on the meat, as that will squeeze out the juices. Cook for a further 5-7 mins, until cooked through. Remove to a plate and leave to rest.

3 Put the pan over a medium heat and add the buns, cut side down. Toast for 1-2 mins until golden. Add the burgers to the buns and fill with lettuce, sliced tomato, sliced red onion and gherkins, if you like.

Tomato & mascarpone risotto

SERVES 2 PREP 10 mins

COOK 30 mins EASY V

2 tbsp olive oil

1 onion, finely chopped

1 large garlic clove, crushed

175g risotto rice

400g can cherry tomatoes

600ml fresh vegetable stock

30g parmesan or vegetarian alternative, grated

30g mascarpone, or cream cheese

½ small bunch of basil, chopped

1 Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt and fry for 10 mins, or until beginning to soften and turn translucent. Add the garlic and fry for 1 min, then stir in the rice and cook for 2 mins.

2 Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook, stirring constantly, for around 20 mins, until the rice is al dente.

3 Stir through the parmesan, mascarpone or cream cheese, and basil, then season to taste. Spoon into bowls to serve.

Butternut squash & cherry tomato crumble

SERVES 6 PREP 20 mins

COOK 1 hr EASY V

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped or grated

1 small butternut squash, peeled and cut into bite-sized pieces

400g can cherry tomatoes

150g mascarpone

100g spinach

For the crumble

200g plain flour

125g cold butter, cut into cubes 50g parmesan or vegetarian alternative, grated 50g cheddar, grated 50g walnuts, chopped few sprigs of thyme, leaves picked

1 Heat the oil in a large frying pan over a medium-low heat and fry the onion for 10-12 mins until softened but not coloured. Stir in the garlic and cook for 1 min more, then add the squash. Cook for 8-10 mins until the squash has started to soften, then stir in the tomatoes, mascarpone and

spinach. Season well and cook for a few minutes more to warm everything through. Tip into a medium baking dish (ours was 22 x 22cm) and heat the oven to 200C/180C fan/gas 6.

2 For the crumble, rub the flour and butter together or blitz in a food processor to the consistency of breadcrumbs. Stir in the cheese, walnuts and thyme, and season. Scatter the crumble over the squash filling, but don’t pack it down. Bake for 30-40 mins until the squash is tender and the crumble is golden.

Slow cooker meatballs

SERVES 4-5 PREP 1 hr

COOK 5 hrs EASY

1 tbsp cold-pressed rapeseed oil, plus a little extra

1 onion, finely chopped

2 carrots, finely diced

2 celery sticks, finely diced

2 garlic cloves, thinly sliced

500g tomato passata

2 tbsp parsley, roughly chopped pasta or salad, to serve (optional)

For the meatballs

400g lean turkey mince

4 tbsp porridge oats

pinch paprika

1 garlic clove, crushed

1 Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan, add the onion, carrot, celery and garlic, and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.

2 To make the meatballs, tip the mince into a large bowl. Add the oats,

paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 pieces and roll each piece into a meatball about the size of a walnut. Heat a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on low for 5 hrs. Serve over pasta or with a green salad, if you like.

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cheese scones NEXT LEVEL

Perfect for a long weekend picnic, skills editor Barney Desmazery takes this humble bake to new heights with a super-flaky pastry recipe photograph MAJA SMEND

Scones are one of the easiest bakes, but truly great ones require a bit of know-how. Here, the dough is treated like rough puff pastry, folded and rolled to create flaky layers. Add to that, two types of cheese for bold flavour and savoury depth, plus a mix of flours for extra character. The result is a deeply cheesy scone that’s crumbly and crisp, especially on the underside, thanks to a baked cheese base.

Tips for a perfect scone

FLAKING OUT

Grating then chilling the butter ensures everything stays properly cold, which makes it easier to distribute the butter through the dough. It releases steam when baked, creating lift and flaky layers rather than dense, cakey texture.

DIY BUTTERMILK

Combining vinegar and milk makes a quick buttermilk substitute. This gentle acidity reacts with the baking powder for better rise and a subtle tang that sharpens the cheesy flavour.

FLOUR POWER

The addition of rye or spelt flour brings nuttiness and depth of flavour that you won’t get from using plain flour alone. It’s a small change that creates more complex, bakery-style flavour. But, this is optional – no need to buy extra flour specifically for this recipe.

SAY CHEESE (TWICE)

Mature cheddar is bold and creates melty pockets through the scone, while parmesan adds salty, umami savouriness and helps form that irresistible crispy crust.

TIME TO CHILL

By resting the shaped scones in the fridge before baking, you give the butter time to firm up again. The extra chill helps them hold their shape and rise higher.

PLAY ROUGH

Borrowing a rough puff pastry trick, the dough is stacked and rolled to create simple laminated layers. This gives the scones their tall rise and delicate, flaky texture.

DOUBLE THYME

Fresh thyme adds an extra gentle savoury note that cuts through the richness of the cheeses. A little stirred through the dough helps flavour every bite, while a sprig on top perfumes the scones as they bake for extra depth.

SUBTLE SPICE

Mustard powder and a pinch of cayenne or paprika don’t make the scones spicy, but they do quietly boost the cheese flavour, bringing warmth and depth, and making the savoury notes fully rounded.

MAKES 8 PREP 30 mins plus at least 1 hr chilling and cooling COOK 25 min MORE EFFORT V

150g cold butter

250g plain flour, plus a little extra

150ml milk, plus 2 tsp for brushing

1 tbsp apple cider vinegar

50g rye or spelt flour (or use a total of 300g plain flour)

2 tsp baking powder

large pinch of cayenne pepper or paprika

1 tsp mustard powder

1 tbsp thyme leaves, plus 9 small thyme sprigs

115g extra-mature cheddar

50g parmesan or vegetarian alternative, finely grated

1 tsp Marmite (optional)

1 Coarsely grate the butter into a bowl and toss with a little of the flour. Chill in the freezer for 30 mins, or in the fridge for 1 hr. If you have space, put another large bowl in the freezer or fridge to chill – the colder everything is, the crumblier the scones will be. Mix the milk and vinegar in a jug and chill for at least 10 mins

Tip both flours, the baking powder, cayenne or paprika, mustard powder, thyme leaves and 1 tsp salt into the large chilled bowl. Crumble 100g of the cheddar into pea-sized chunks Finely grate the rest and set aside.

2 Tip the crumbled cheddar, half the parmesan and all the chilled grated butter into the flour mixture, then pour in the milk mixture Bring everything together into a rough, shaggy dough using a cutlery knife – if there are still some small dry pockets, don’t worry; you also want specks of butter throughout the dough.

3 Tip the dough onto the work surface and bring together using your hands. Pat out into a rough rectangle, about 10 x 20cm. Cut the rectangle into three smaller rectangles, then stack them on top of each other. Roll out into a large rectangle again using a rolling pin, then repeat, cutting it into three rectangles again, stacking and rolling into a rough rectangle, about 10 x 15cm and 4cm tall (the height is more important than the other measurements). Cut in half down the middle, then into eight squares Transfer the scones to a tray or plate and chill for 30 mins.

4 About 10 mins before baking, heat the oven to 220C/200C fan/gas 9 and mix 2 tsp milk with the Marmite, if using. Line a baking tray with baking parchment. Scatter half the remaining parmesan and all the grated cheddar over the tray, then sit the scones on top. Brush the tops with the milk and Marmite mixture (or just milk, if you prefer), then scatter over the remaining parmesan and the thyme sprigs. Bake for 20-25 mins until the scones are deep golden brown and puffed up, and the cheese on the tray is crisp. Cool on the tray for 10 mins, then serve warm as is or slathered with butter

A.WONG

KITCHEN the

Chef Andrew Wong reveals the method behind well-loved Chinese dishes, having earned two Michelin stars for his London restaurant

The easiest way to explain Chinese cooking is through geography. In the south, where Cantonese cuisine developed, rice is the staple and the focus is on freshness, seafood and balance. It’s one of the most respected cuisines in China. Historically, Cantonese chefs were considered among the most skilled and many were chosen to cook in the Forbidden Palace.

Travel north and things change quite dramatically. Wheat replaces rice, so noodles, dumplings and breads are the backbone of cuisine, and the food is heartier to suit the colder climate. In Sichaun, central China, the flavours are bold and famous for the málà sensation created by Sichuan peppercorns. Further south-west, the cuisine is more aromatic, similar to Thailand or Vietnam. Then in Xinjiang, pork is replaced by lamb, breads, cumin and dishes cooked in tandoor-style ovens.

HAR GOW

A classic shrimp dumpling filled with prawns, fat and seasoning. The delicate wheat and potato starch wrapper is semi-translucent and bouncy.

SIU MAI (SHUMAI)

An open-topped steamed dumpling made with a wheat and egg wrapper. Traditionally filled with pork and shrimp, it’s a classic dim sum dish.

XIAO LONG BAO

A Shanghai soup dumpling made with a high-gluten wheat wrapper. Inside is pork and gelatinised stock which melts when steamed, creating the burst of hot soup.

DUMPLING DECODER

WONTON

A dumpling made with a thin egg and wheat wrapper, usually filled with shrimp or pork. Often served in soup.

CHIU CHOW FUN GOR

A Teochew dumpling with a translucent rice flour wrapper. The filling often includes pork, peanuts and vegetables.

GAU GEE

A Cantonese dumpling usually filled with pork and prawns in wheat pastry and steamed or fried, served with chilli sauce.

SUI GOW

A large Cantonese boiled dumpling filled with prawns, pork and sometimes bamboo.

The secret to silky soft meat

Velveting is about creating consistency. Different cuts of meat can have different levels of tenderness, so it brings everything to the same silky texture and mouthfeel. The first step is encouraging the meat to absorb water by agitating it. Then I add bicarbonate of soda, which is alkaline and helps break down the proteins, along with aromatics like soy sauce or rice wine. The meat is coated with egg white and a little starch to protect the surface. In many kitchens, it’s briefly passed through hot oil, so it cooks in seconds in the wok.

WORKING WITH DRIED EGG NOODLES

There aren’t really strict rules about making them crispy – it’s more about the texture you want in the dish. I like using thin noodles if I’m pan-frying them. First I boil them until just cooked, then drain. We never rinse them in cold water, because it leaves too much moisture and ruins the texture when you stir-fry them. Instead, I spread them out on a cloth, drizzle lightly with oil and let them air-dry so they stay separated. Then you can press them into a pan with oil and cook them like a pancake, so they turn crisp outside while staying soft inside.

BOOKS for COOKS

Our resident reviewer Fiona Forman tries making traditional Turkish dumplings from Istanbul by Özlem Warren and casts her eye over other new titles recipe photograph SAM A HARRIS

Connecting Asia and Europe, Istanbul’s cuisine is a brilliantly diverse blend of East and West, with influences from the Med, Asia and the Middle East. Among others, Syrian, Greek, Armenian and Kurdish migrants have also helped shape its street-food scene, introducing dishes such as fatteh (a layered pitta and yogurt dish), grilled octopus, tzatziki and dolma (stuffed vine leaves). Turkish food writer Özlem says, “For me, what makes Istanbul unique is the rich variety of food the city offers, and the fact that it’s often a blend of various traditions. Depending on where you choose to eat, you can be offered mantı, which are dumplings of Turkish Nomadic origin; the Ottoman-era classic hünkar beğendi [lamb stew served over aubergine purée]; a spread of multicultural meze; as well as Circassian chicken [chicken in a garlicky walnut sauce], grilled fish or kebabs.”

Kebabs are the most popular part of Turkish cuisine, but in her book, Özlem proves there’s much more to it, from menemen (Turkish scrambled eggs), koftes and pilafs, to baklava and chocolate mosaic cake.

All the recipes are easy to make for busy home cooks, and there are shortcut ideas to save time, including cheat’s mantı (opposite). A Turkish classic, mantı are dumplings stuffed with beef mince and served with garlicky yogurt and spiced oil, but Özlem cleverly scraps the lengthy process of making dumplings and instead serves conchiglie pasta with lightly spiced ragu, which results in a far easier version. It’s just as comforting and delicious, topped with the signature yogurt sauce and spiced oil.

What makes Istanbul unique is the rich variety of food the city offers, and the fact that it’s often a blend of various traditions

Yoğurtlu, kıymalı makarna (Cheat’s mantı)

I love mantı, but when I’m short of time, I make this cheat’s version using shell-shaped conchiglie pasta (which holds the sauce well and also resembles mantı).

Kıymalı makarna is a staple in many households in Istanbul, including ours; it can also be found in eateries that serve home-style food. Topped with garlicky yogurt and spiced oil, it’s absolutely delicious and delivers comforting mantı vibes in considerably less time.

SERVES 4-5 PREP 10 mins plus resting

COOK 40 mins EASY

3 tbsp olive oil, plus extra for drizzling

1 medium onion, finely diced

1 small carrot, finely diced

2 sivri biber or 1 medium green pepper, deseeded and finely diced

450g beef or lamb mince

3 garlic cloves, finely chopped

1 tbsp tomato purée

200g can chopped tomatoes

1 tsp ground cumin

small bunch of flat-leaf parsley, finely chopped

400g dried conchiglie or pasta of your choice (use gluten-free, if preferred)

For the garlic yogurt

400g full-fat Turkish or Greek yogurt

2-3 garlic cloves, crushed with salt and finely chopped

For the spiced oil

4 tbsp olive oil

1 tsp pul biber

2 tsp dried mint

Good

Feel Good Gluten Free by Becky Excell

(Quadrille)

Looking to eat better while still avoiding gluten? Becky Excell is back with her eighth cookbook, and this one is all about ditching convenience foods and eating healthier, focusing on high-protein options, healthy fats and gluten-free sources of fibre. She has all bases covered – energyboosting breakfasts, one-pot meals, fakeaways and bakes and puds, so you don’t have to miss out.

1 About 40 mins before you plan to serve, take the yogurt out of the fridge and put in a bowl. Stir in the garlic, then taste and adjust the seasoning, if needed. Cover and set aside to bring to room temperature.

2 Heat the olive oil in a wide, heavy pan over a medium-high heat and fry the onion for 5 mins, then stir in the carrot and pepper and fry for 2-3 mins more Add the mince and garlic, and fry for 4-5 mins until the meat is browned, stirring continuously.

3 Add the tomato purée, chopped tomatoes and 200ml water, swirling a little of the water in the can to get any remaining bits of tomato. Season with the cumin, some salt and black pepper, stir to combine and bring to the boil, then reduce the heat to low and simmer for 20-25 mins, stirring occasionally. The sauce will have thickened; check the seasoning and add more if needed. Stir in the parsley and turn off the heat.

4 About 10 mins before the meat sauce has finished cooking, bring a pan of salted water to the boil, then tip in the pasta and cook following pack instructions. Drain the pasta, then return to the pan and drizzle over a little olive oil so the pasta doesn’t stick.

5 For the spiced oil, heat the olive oil in a pan over a low-medium heat, stir in the pul biber and dried mint, and simmer to infuse for 35-40 seconds.

6 Divide the pasta between serving bowls. Ladle over three to four spoonfuls of the meat sauce, then scatter over dollops of garlic yogurt. Drizzle over some of the spiced olive oil and serve immediately.

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

Centrepiece by Helen Graham (Hamlyn)

Helen’s worked at some of London’s top Middle Eastern restaurants –including Ottolenghi’s Test Kitchen – and in her debut cookbook, she shares 100 Middle Eastern and North African recipes, which all make veg the star. This is bold, modern and exciting vegetarian cooking – think celeriac & curried burnt butter, leek, mushroom & miso skewers, and halloumi & ricotta fritters with lemon syrup.

EVERYTHING YOU NEED TO KNOW

FABOUT BRAIN HEALTH

rom ‘brain fog’ to difficulty focusing, depression to anxiety, more of us seem to be struggling with mental health and performance. Added to that, the risk of dementia increases as we age. Happily, many of the best ways to tackle all these brain health

What is brain health?

challenges overlap – and diet is key. Over the next few pages, find out what you could be eating and doing in order to give your brain a boost.

EmmA HaRtfiElD, hEaLtH EdItOr

10 brain-boosting tips

Mindful recipes

Star ingredients Breaking bad habits Pick a pathway

Meet our experts

ISSIE KEELING, DEPUTY HEALTH EDITOR

Issie looks after all health content for Good Food and our sister title, olive

KERRY TORRENS, REGISTERED NUTRITIONIST

Kerry has a postgraduate diploma in personalised nutrition

MELISSA KUMAN, SOCIAL MEDIA CREATOR

Melissa is a nutritionist posting for @GoodHealth ByGoodFood

What is BRAIN

It’s 3pm. You’ve read the same email twice but still can’t quite take it in, then you’ve walked into the kitchen but forgotten why. Nothing dramatic, just that frustrating sense your brain isn’t playing along today. Lapses like this are common, but do they sit on the same part of the brain health spectrum as longer-term worries about memory?

The subject of brain health covers everything from how well your brain can do its key jobs – thinking, learning, remembering, concentrating, understanding language and making decisions – to how supported you feel by your mood, energy and mental clarity. It’s a complicated topic, though: common ‘ailments’, such as brain fog, are typically understood as a range of symptoms rather than a specific medical condition, and can have many causes, from stress or menopause to nutritional deficiency, illness or the side effects of medication.

How can diet help?

The important thing is your overall dietary pattern, rather than a focus on so-called ‘super-nutrients’. Mediterranean-style diets in particular are recommended; they contain plenty of fruit, veg, wholegrains and pulses, healthy fats (oily fish, nuts, seeds and olive oil), some dairy products, poultry and eggs, as well as minimal red meat, butter, sugar and processed food.

A UK study of 60,000 people found that a Mediterranean diet was associated with a 23 per cent lower dementia risk, and the World Health Organisation recommends it to reduce the risk of cognitive decline and dementia. A variation, called the Mediterranean Intervention for Neurodegenerative Delay (MIND) diet, is associated with substantially lower Alzheimer’s risk.

There are also foods and habits that can have a negative effect. Ultraprocessed foods (UPFs) and diets high in saturated fat, sugar and salt contribute to conditions such as high blood pressure, obesity and raised LDL cholesterol, which are linked to higher dementia risk.

A Mediterranean diet is associated with a 23 per cent lower risk of dementia

HEALTH and why does it matter?

pillars of a healthy brain 4

lIfEsTyLe

Dementia isn’t an inevitable part of ageing – lifestyle is believed to be more influential than genetics. Being sociable and eating healthily are key.

hYdRaTiOn Concentration relies on the basics, like having enough water and energy. One reason we can struggle to focus is that we’re dehydrated or haven’t eaten for a long time.

gUt hEaLtH

Scientists often talk about the ‘gut-brain axis’, as the two are strongly connected. A gut microbiome with plenty of ‘good’ bacteria can help mental health and performance.

sLeEp

Getting enough rest at night is important to keep us energised throughout the day, but it’s also key for brain function. Sleep improves the brain’s ability to adapt, helps us learn better, processes memories and supports cognition.

t O B o O s T b R a I n p O w E r:

10 TipS your weekly toolkit

You don’t need to take on all of these at once – try using them like building blocks, picking a few to focus on this week, then rotating.

1 2

mOvE DaIlY, eVeN In smaLl cHuNkS

Why it matters Moderate exercise is beneficial for mental wellbeing, including stress and aspects of brain function. Observational research tracking people over time also suggests a link between lower fitness and higher levels of depression and anxiety. What’s more, research in school children suggests a positive association between physical activity, brain function and academic achievement.

Try it this week Choose one ‘default move’ you can repeat (for example, a short walk) and do it at the same time each day to make it habitual.

3

TRaIn yOuR BrAiN

Why it matters Mental exercise (such as doing puzzles or learning a new language) is associated with improvements in working memory and ‘executive’ or high-level cognitive functions. This supports the idea that practice and learning matter, even if no single activity guarantees protection from decline.

Try it this week Pick a small learning goal (a few phrases of a language, new cooking technique or short skills video) and practice for a few minutes on three days in a week.

sTrEnGtH WoRk & cArDiO

Why it matters While exercise is linked with better mood and cognitive benefits, there is growing evidence that strength training can be as effective as aerobic exercise for easing depression.

Try it this week Do two brief sessions using bodyweight movements (for example, sit-to-stands and wall push-ups), keeping it comfortable and controlled.

impRoVe sLeEp qUaLiTy

Why it matters Poor sleep affects mental performance and is also linked with mental health issues. Studies suggest exercise can improve sleep efficiency and quality, but intense exercise too close to bedtime may be unhelpful for some people.

Try it this week Ensure you’re following the basics of sleep hygiene for a good night’s rest, including setting a simple ‘winddown boundary’: avoid intense exercise near bedtime and use gentler movement (such as walking or yoga) later in the day.

6 5

EAt mEdItErRaNeAn-sTyLe

Why it matters Research shows that the Mediterranean diet has benefits for brain health. Meals that are high in fruit, vegetables, wholegrains, nuts, seeds and healthier oils and fats are believed to help slow cognitive decline and lower the risk of cognitive impairment.

Try it this week

Build one meal a day around plants first (veg, beans, pluses and wholegrains), then add a source of healthier fat (such as nuts, seeds or oily fish).

STaBiLiSe eNeRgY WiTh rEgUlAr, bAlAnceD mEaLs

Why it matters The brain needs fuel – carbohydrates from wholegrains, starchy vegetables, fruit and similar foods provide glucose, which is used for energy. Eating regularly may help stabilise blood sugar and support mental clarity – including protein at meals also provides amino acids, needed for growth and development.

Try it this week Add a protein source to breakfast (for example, milk, yogurt, eggs or beans), alongside wholegrains or fruit.

4 7 8 10 9

SUppoRt gUt hEaLtH wItH feRmEnTeD foOdS

Why it matters The connection between the gut and central nervous system is known as the gut-brain axis, and there’s evidence that symptoms of anxiety and depression may be improved by certain strains of probiotic bacteria, commonly found in fermented foods.

Try it this week Add one fermented food, such as kefir, yogurt, kimchi or sauerkraut, to your diet.

HYdRaTe

fOr cLeArEr tHiNkInG

Why it matters Even slight drops in hydration are linked with headaches, fatigue and poor concentration. If you only drink when thirsty, you’re already dehydrated, and your focus may be suffering.

Try it this week Keep hydration regular by anchoring your fluid intake to an existing habit – for example, a drink with every meal or snack.

USe

cAffeInE sTrAtEgIcAlLy

Why it matters Caffeine in small doses can be performance enhancing, delaying tiredness and increasing alertness. However, it may be problematic for people who have trouble sleeping, so the same approach will not suit everyone.

Try it this week If you drink caffeine, test a sleep-friendly tweak: keep it to earlier in the day or reduce the amount, and see whether your sleep and focus improve the next day.

BUiLd cOnNectIoN iNtO YoUr dAy

Why it matters Strong social connection is associated with a reduced risk of developing cognitive impairment and dementia, as well as less stress.

Try it this week Plan a social activity (walk, try a new class or have dinner with a friend).

6 mindful recipes

Plant-first meals with a balance of healthy fats and wholegrains have been associated with helping to keep the brain healthy

Chicken & avocado salad with blueberry balsamic dressing

Blueberries have been found to reduce short-term memory loss. High in anti-inflammatory nutrients, they help counter health issues like depression and Alzheimer’s that are linked to chronic inflammation.

SERVES 2 PREP 15 mins

COOK 5 mins EASY

85g blueberries

1 tbsp extra virgin rapeseed oil

2 tsp balsamic vinegar

125g fresh or frozen baby broad beans

1 garlic clove, finely chopped

1 large cooked beetroot, finely chopped

1 avocado, stoned, peeled and sliced

85g mixed baby leaf salad

175g cooked chicken, chopped

1 Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl. Boil the beans for 5 mins until just tender. Drain.

2 Stir the garlic into the dressing, then pile in the beans and remaining blueberries, the beetroot, avocado, salad and chicken. Toss gently before serving.

Spaghetti with spinach & walnut pesto

Walnuts are rich in healthy fats and vitamin E, believed to help protect against cognitive decline.

SERVES 4 PREP 15 mins COOK 15 mins EASY V

1 garlic clove, crushed 50g walnuts, roughly chopped small bunch of mint, roughly chopped small bunch of parsley, roughly chopped

1 lemon, zested and juiced

350g wholemeal spaghetti

50g raisins

100g baby spinach leaves

1 Blitz the garlic, walnuts, herbs and the lemon zest and juice with seasoning in a food processor until finely chopped.

2 Cook the spaghetti following pack instructions, then drain, reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of the reserved water.

Turkish one-pan eggs & peppers

Eating one egg a day has been found to support brain health, thanks to a combination of nutrients – including choline, protein, healthy fats and B vitamins – that support neurotransmitter function and healthy brain ageing.

SERVES 4 PREP 10 mins

COOK 25 mins EASY V

2 tbsp olive oil

2 onions, sliced

1 red or green pepper, halved, deseeded and sliced

1-2 red chillies, deseeded and sliced

400g can chopped tomatoes

1-2 tsp caster sugar, or to taste

4 eggs

6 tbsp thick, creamy yogurt

2 garlic cloves, crushed small bunch of parsley, roughly chopped

1 Heat the oil in a lidded frying pan over a medium heat and cook the onions, pepper and chillies until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until reduced, and season.

2 Reduce the heat to low. Create four gaps in the tomato mixture using a

wooden spoon, and crack the eggs into them. Cover with the lid and continue to cook until the eggs are just set.

3 Beat the yogurt with the garlic, and season. Sprinkle over the parsley and serve from the frying pan with a dollop of garlic yogurt.

Summer egg salad with basil & peas

As well as nutrient-dense eggs, the variety of plant foods here will help support your gut health, and therefore your brain.

SERVES COOK

150g new potatoes, thickly sliced

160g French beans, trimmed 160g frozen peas

3 eggs

160g Romaine lettuce, roughly torn into pieces

For the dressing

1 tbsp extra virgin olive oil

2 tsp cider vinegar

1/2 tsp English mustard powder

2 tbsp chopped mint

3 tbsp chopped basil

1 garlic clove, finely grated

1 tbsp capers

1 Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the veg is just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain, rinse under cold water, then peel and halve.

2 Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers using a spoon.

3 Coat the veg in the dressing, then add the lettuce and toss. Pile onto plates and top with the eggs.

COOK 10 mins EASY

50g plain flour

10 sardines, scales removed, cleaned (use 8 if large)

2 lemons, zested

large bunch of flat-leaf parsley, leaves only, roughly chopped

3 garlic cloves, finely chopped

3 tbsp olive oil

125ml white wine

2 x 400g cans chickpeas or butter beans, drained and rinsed

250g cherry tomatoes, halved crusty bread, to serve

1 Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Combine the

golden, then turn over and fry for another 3 mins. Lift onto a plate.

3 Fry the rest of the garlic for 1 min until softened. Pour in the wine, scraping up any browned bits from the pan using a wooden spoon, and boil for 1 min until reduced by half.

4 Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season to taste, then nestle the fish back into the pan. Remove from the heat, sprinkle over the parsley mix, and serve with crusty bread to mop up the juices.

Salmon & purple sprouting broccoli grain bowl

An all-round balanced winner with oily fish, wholegrains and broccoli, which is rich in vitamin K – this can help boost cognitive function.

SERVES 2 PREP 10 mins

COOK 10 mins EASY

21/2 tbsp cold-pressed rapeseed oil

1/2 tsp honey

1/2 tsp wholegrain mustard

1 lemon, juiced

200g purple sprouting broccoli, stems cut into three piece

1-2 garlic cloves, sliced

250g pouch mixed grains

handful each of parsley and dill, roughly chopped 160g radishes, cut into chunks

200g cooked salmon, broken into chunks

1 Mix 2 tbsp oil with the honey, mustard, lemon juice and some seasoning. Cook the broccoli for in a pan of boiling water for 3-4 mins until just tender with a slight bite. Drain.

2 Heat the rest of the oil in a frying pan over medium heat and fry the garlic for 1 min. Tip in the mixed grain pouch, separating the grains using a spoon. Add the broccoli, dressing, herbs and radishes. Stir everything, season to taste, then stir through the salmon. Serve warm or cold.

Penne with broccoli, lemon & anchovies

With healthy fats, wholegrains and plenty of veg, this is a great Mediterranean-style dish. The Med Diet is believed to help slow the rate of cognitive decline and potentially reduce the risk of dementia.

SERVES 2 PREP 10 mins COOK 17 mins EASY

170g wholemeal penne

1 leek, sliced

180g broccoli, cut into small florets

15g canned anchovies, chopped, plus 2 tsp oil from the can

1 red pepper, deseeded, quartered and sliced

1/2 tsp finely chopped rosemary

1 red chilli, deseeded and sliced

3 garlic cloves, sliced

1/2 lemon, zested and juiced

4 tbsp ricotta

2 tbsp sunflower seeds

1 Cook the pasta and leek in a pan of boiling water for 7 mins, then add the broccoli. Boil for 5 mins more until everything is just tender, then drain, reserving a little of the cooking water

2 Meanwhile, heat the anchovy oil in a large non-stick pan over a medium heat and fry the red pepper with the rosemary, chilli and garlic for 5 mins until softened.

3 Tip the cooked pasta and veg into the pan and add the lemon juice and zest, the anchovies and ricotta. Toss well over the heat, using a splash of the reserved pasta water to loosen. Toss the sunflower seeds through the pasta, then serve.

GOOD

Your star ingredients

No single food will ‘fix’ memory or focus, but some everyday ingredients contain nutrients that support brain function and structure, mood or healthy ageing

EGgS are a source of B vitamins, which help break down homocysteine – an amino acid that rises with age, and is linked with cognitive decline and stroke. They also contain choline (in the yolks), a nutrient involved in the chemistry of memory. Try in a healthy shakshuka for a weekend brunch, or breakfast wraps.

BRoccOlI is rich in vitamin K, which may support cognitive function. Research suggests that vitamin K may slow the breakdown of acetylcholine, a brain chemical that supports learning and memory. Try in soups, steamed as a side, or in pasta dishes.

WHoLeGrAiNs

The slow-release carbohydrate energy provided by wholegrains helps maintain focus and concentration throughout the day. Try in a wild rice salad.

OIlY fiSh such as salmon, trout, mackerel and sardines provide essential fatty acids that are important for healthy brain structure and function, and may support memory and focus. There’s also research pointing to a lower risk of cognitive decline. Aim for two portions per week. Try in salads, grilled, or in kedgeree.

WAlNuTs

are high in vitamin E, which can help prevent cognitive decline. Walnuts specifically are linked with improved cognitive performance, as well as a reduced risk of Alzheimer’s disease. Try in our aubergine, lentil & walnut ragu at goodfood.com, or use to top your morning porridge.

OLiVe oIl is a key part of the Mediterranean diet, and it helps your body absorb the fat-soluble antioxidant lycopene, which has been shown to have neuroprotective benefits. Try in all manner of dishes as the starting point of a stew, mixed into salads, or drizzled over pasta and fish.

BLuEbErRiEs contain compounds including anthocyanins, which are linked to short-term memory improvements. More generally, berries of all kinds may help reduce age-related cognitive decline. Try blitzed into a smoothie, sprinkled on your porridge, or simply enjoy as a snack.

pUmpkIn sEeDs are rich in zinc, which could help support your memory and thinking. They’re also a useful source of magnesium, B vitamins and tryptophan – a precursor to serotonin – all linked with improved mood. Try in a couscous salad, sprinkled over soup, or mixed through muesli.

GReEn tEa contains a low amount of caffeine and polyphenols, which may help slow the effects of ageing on the brain. Aim for moderate intake of around two or three cups per day, which is associated with a significant reduction in dementia risk

Try in a refreshing drink over ice in summer, made with grapefruit, or strawberry and peach.

Breaking bad

(and what to do instead)

Too much caffeine

Moderate caffeine can have cognitive benefits, but too much may trigger anxiety, restlessness and sleep disruption, all of which can affect mental wellbeing and next-day functioning. Sensitivity varies, because people metabolise caffeine differently.

How to beat it

• If you notice jitters, mood swings or sleep issues, gradually reduce intake, and avoid it later in the day.

• Swap some drinks for low-caffeine options, such as green tea.

• Track when you’re using it as a quick-fix for tiredness, then

Overconsuming energy drinks

These commonly contain caffeine, meaning regular consumption is likely to increase blood pressure and heart rate – as well as potentially cause nervousness, agitation, insomnia or mood swings. Some products are also high in sugar, which can lead to energy crashes and headaches.

How to beat it

• If you do use energy drinks, avoid frequent use and binge consumption, and don’t mix them with alcohol.

• Reduce your caffeine intake from other sources on the days when you do have an energy drink.

• Focus on the basics – like hydration, balanced diet and adequate sleep – so you’re less reliant on stimulants.

Relying on UPFs

Diets high in ultra-processed foods are linked with poorer mental wellbeing and cognitive outcomes over time. Packaged snacks, sugary cereals and ready-meals can contain additives and oils that may negatively affect gut health, and therefore impact brain function and mood via the gut-brain axis. This is more about patterns and reliance than the occasional convenience meal, though!

How to beat it

• Aim for a baseline of whole foods on most days, and view convenience foods as an add-on, rather than the foundation.

• Build meals around fruit and vegetables, wholegrains, beans and pulses to increase

Skipping meals

This can lead to low blood sugar, meaning your energy-hungry brain becomes starved of fuel. Irregular eating patterns are also likely to cause blood sugar fluctuations that can affect your concentration and cognitive function.

How to beat it

• Plan your meals ahead so you’re less likely to miss them after a busy day.

• If you need snacks, choose balanced options that include protein, healthy fats and fibre to help sustain your energy between meals.

• If breakfast is difficult, consider eating intuitively: tune in to your hunger cues rather than enforcing a rigid rule.

Irregular sleep routine

Inadequate sleep is linked with poorer focus and concentration, and there’s evidence connecting sleep quantity and quality with depression and other health problems. Poor sleep may also disrupt cortisol and blood glucose levels, potentially increasing your cravings for sugar or carbs and leading to greater caffeine use the next day.

How to beat it

• Keep an eye on your sugar intake, reduce caffeine intake gradually and try eating your evening meal a little earlier.

• If you feel tired all the time, use that as a prompt to review your daily habits (sleep timing, caffeine, diet) rather than simply ‘pushing through’.

Frequent alcohol consumption

Alcohol can act as a depressant, and regular or excessive intake can disrupt your neurotransmitters, impair emotional stability and worsen sleep. While it may give you a short-lived mood boost, regular use can disrupt serotonin and dopamine balance over time, contributing to increased anxiety and low mood after the effects wear off.

How to beat it

• If you’re worried about your drinking, speak to your GP for support, including referral to counselling services.

• Prioritise sleep-supportive routines and alternative ways to decompress without alcohol.

Letting stress take over

Chronic stress can increase cortisol, which may shrink the hippocampus (the brain’s memory centre) over time. Stress can also be a contributor to ‘brain fog’.

How to beat it

• Try stress-regulation habits, such as deep breathing exercises, mindfulness or meditation, as well as spending time in nature.

• Build in movement you can stick to (such as aerobic activity, strength training or yoga) – physical activity is linked with brain-supportive blood flow and stress reduction.

• If your stress feels relentless, consider seeking support and speaking with a healthcare professional about what you’re experiencing.

Screen time before bed

Blue light can impair melatonin production. The act of scrolling itself can also be stimulating, because the brain interprets it as a daytime activity. Over time, this can work against sleep quality, focus, concentration and your broader health.

How to beat it

• Put your phone away at least 30 mins before bed.

• Replace scrolling with a wind-down routine that signals nighttime (quiet, low-stimulation habits).

HEALTHY HABIT STACKER

Build better habits by picking one or two from each column every week

Effort level Movement + brain Food, drink + gut

• Short daily walk

Low effort

Medium

High

• Gentle yoga

• Stretch break between tasks

• Brisk walk with a friend

• Beginner resistance routine

• Learn a new skill

• Make a weekly plan

• Mix aerobic and strength exercises

• Try a group activity

• Have yogurt or kefir

• Eat nuts or seeds

• Avoid caffeine later on

• Stay hydrated

• Eat a Med-style lunch

• Eat beans or wholegrains

• Swap one snack for fruit

• Plan plantforward meals

• Include oily fish in your dinner

• Try fermented foods daily

Sleep + stress

• Avoid intense, late workouts

• Have a wind-down routine

• Try a gentle evening walk

• Keep a consistent bedtime

• Reduce caffeine

• Build a full routine with:

• Early training,

• Calm evenings

• Less caffeine

Culinary Workshops & Coffee Mornings

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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.

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

WIN A SATURDAY BRUNCH AND BEACH DAY AT THE ST. REGIS SAADIYAT ISLAND RESORT, WORTH AED1,400

The St. Regis Saadiyat Island Resort is offering a prize worth AED 1,400 for two, including The Ritual Brunch at Oléa and a beach and pool day pass. The brunch features Mediterranean and international dishes such as Turkish testi kebab, Moroccan tagines, sushi, and grill stations. After brunch, winners can access the beach and pools overlooking the Arabian Gulf.

WIN A BREAKFAST VOUCHER AT SAADIYAT BEACH CLUB, WORTH AED500

Saadiyat Beach Club is giving one winner an AED 500 dining voucher to try The Saadiyat Edit at Safina Restaurant. The breakfast menu includes dishes like acai bowls, beetroot bircher, smoked salmon avocado toast, and pastries. Available daily from 8:00 am to 11:00 am.

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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