Argentinian Beef Empanadas and German Black Forest Gateau – food for the World Cup final!
From Julia Hartley’s The Big Book of Tapas and Hannah Miles’ The Big Book of Cakes & Cookies
If you’re watching the football tomorrow, there’s no better way to celebrate the finals than by bringing your family and friends together for a big party! Catering for, and pleasing, a large number of people may seem intimidating at first, but as long as you organize yourself ahead of time, and plan the increase in quantities you need, it will be easy. These Beef Empanadas – a classic dish from Argentina – can be made to the end of step 2 up to 4 hours in advance. Then all you need to do is to cover with cling film and store in the fridge before brushing with the egg and baking.
And if you want to add a traditional German recipe into the mix, try the Black Forest Gateau, too. This you can make the day before and store in the fridge overnight.
Beef Empanadas
Makes: 12
Preparation time: 25 minutes
Cooking time: 25 minutes
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
½ tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cayenne pepper
250g/9oz beef mince
80ml/21/2 fl oz/⅓ cup white wine
1 tbsp tomato purée
plain flour, for rolling the pastry
250g/9oz ready-to-roll puff pastry
1 egg yolk, beaten with 1 tbsp milk
salt and freshly ground black pepper
1. Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until soft. Add the garlic and cook, stirring, for a further 1 minute. Stir in the spices, add the mince and cook, stirring occasionally, for 2 minutes until brown. Add the wine and stir well. Stir in the tomato purée, season with salt and pepper, then leave to cool.
2. On a lightly floured surface, roll the pastry into a 32 x 24cm/123/4 x 9 1/2 in rectangle and cut out 12 circles, using the pastry cutter. Put 1 heaped tbsp of the beef mixture slightly off centre on each circle and fold the pastry in half, pressing the edges closed to seal. Put the empanadas on a baking sheet.
3. Brush with the egg yolk mixture, then bake for 15 minutes until puffed and golden. Serve warm.
The Big Book of Tapas by Julia Hartley
Available to order now with free UK postage
Black Forest Gateau
Serves: 8
Preparation time: 30 minutes, plus chilling time
Cooking time: 35–40 minutes
225g/8oz butter, softened, plus extra for greasing
225g/8oz/scant 1 cup caster sugar
4 large eggs, lightly beaten
200g/7oz/1⅓ cups self-raising flour
4 tbsp cocoa powder
4 tbsp cherry liqueur, such as kirsch
3 tbsp black cherry jam
200g/7oz/1½ cups preserved cherries, drained and halved
500ml/17fl oz/2 cups double cream, whipped to stiff peaks
150g/5½oz plain chocolate, grated
5 glacé cherries, halved, to decorate
1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 23cm/9in springform cake tin.
2. Put the butter and sugar in a mixing bowl and beat using an electric hand mixer or wooden spoon until the mixture is light and creamy. Add the eggs gradually, beating after each addition. Sift in the flour and cocoa and gently fold them into the mixture, using a large metal spoon. Scrape the mixture into the tin using a spatula.
3. Bake for 35–40 minutes until the cake springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven and leave to stand for 5 minutes, then turn out on to a wire rack and leave to cool.
4. Cut the cake into 3 layers using a sharp knife. Drizzle the kirsch over the bottom and middle layers and place the bottom layer on a serving plate. Spread half the jam and preserved cherries on the bottom layer and top with a quarter of the whipped cream. Cover with the next cake layer and repeat. When all 3 layers are assembled, cover the sides and top of the cake with the remaining whipped cream, retaining a few spoonfuls. Sprinkle the grated chocolate over the top and sides of the cake, then spoon the remaining cream into an icing bag fitted with a 13mm/½in star nozzle and pipe around the top of the cake. Top the cream stars with the glacé cherry halves. Refrigerate for 1 hour before serving.
The Big Book of Cakes and Cookies by Hannah Miles
Available to order now with free UK postage
Cooking in the outdoors – try this simple one-pot Campfire Cassoulet
From Tiff and Jim Easton’s Family Camping Cookbook
We always try to seek out campsites that allow open fires. A campfire is the heart of the camping experience and the very essence of its back-to-basics appeal. A good campfire provides warmth and light, but is also a place to congregate, tell stories, play music and, of course, to cook. When planning and researching your camping holiday look out for the campsites that allow open fires – many do, although the hotter the climate, the less likely campfires will be allowed as the risk of the fire spreading becomes too great. Equally, some campsites will have a shared fire pit, or will only let you have a fire in a brazier or your barbecue.
Cooking on an open fire
Cooking on open fires offers endless possibilities: you can fry, boil, grill, roast and even bake on them, but it does require a bit of practice and the right equipment. A good big metal grill, ideally with feet to stand over the embers, is essential, and pots, pans and kettles with handles that don’t melt are also a good idea. If you are cooking meat, fish or vegetables directly over the fire, as you do on a barbecue, you should wait until the flames have died down and you have glowing embers to cook on. If you are cooking in a saucepan or boiling a kettle, you can cook over the flames, but they will tarnish the outside of the pots so don’t take your best set. A selection of good-sized stones are useful for supporting the pots and pans in the fire. And for fire safety reasons it goes without saying that you should always have a bucket of water to hand when cooking over an open fire or a barbecue.
Building and lighting an open fire
To light your fire, it goes without saying that you need copious amounts of dry wood: small pieces to act as kindling and get the fire going, and larger logs to provide the sustained heat and light. Children love gathering up the kindling, but you may need to buy the larger pieces in advance, although better equipped campsites may provide these. Newspaper and matches are also vital. The most reliable approach for lighting a fire is the cone or teepee method:
1 Scrunch up balls of newspaper and arrange the kindling twigs in a cone shape around and leaning on the newspaper.
2 Arrange the logs or larger pieces in a larger cone around the kindling so the tops of the logs are supporting each other.
3 Light the newpaper and then as the logs begin to burn, push them into the centre of the fire. If all else fails, there’s no shame in resorting to firelighters!
Remember
1 Watch out for the gaps between the logs – too big and they will not catch fire, too close and they won’t be able to breathe.
2 Safety is paramount. Before you light, make sure that the fire area is cleared of things that could help the fire spread such as branches or leaves. Surrounding the pit with stones is a good idea. Don’t leave the fire unsupervised, especially when there are children around, and always put it out before you go to bed.
Don’t let a basic camping stove limit your imagination! This deliciously easy cassoulet can be prepared in one saucepan. For an authentic touch, fry some breadcrumbs in oil or butter and sprinkle them over the top of the cassoulet before you serve it.
Campfire Cassoulet
Serves: 4
Preparation time: 10 minutes
Cooking time: 1¼ hours
8 Toulouse sausages, quartered
225g/8oz smoked bacon lardons or pancetta, cubed
1 tbsp olive oil or butter
2 onions, finely sliced
4 garlic cloves, chopped
1 thyme sprig or 1 tsp dried thyme
1 bay leaf
125ml/4fl oz/½ cup red wine
400g/14oz/1⅔ cups tinned whole plum tomatoes or tinned chopped tomatoes
820g/1lb 13oz tinned cannellini or haricot beans, drained
salt and pepper
Dijon mustard, to serve
1. Put the sausages in a large frying pan or saucepan over a high heat. Cook for about 5 minutes until browned, then add the lardons and cook for another 5 minutes. Push the sausages and lardons to the side of the pan. Alternatively, transfer them to a plate and set aside, leaving the fat in the pan.
2. Add the oil to the pan, then add the onions and cook for about 5 minutes until translucent and softened. Add the garlic and herbs and cook for another 1 minute.
3. Add the wine and bring to the boil, then add the tinned tomatoes and season with salt and pepper. Return the browned sausages and lardons to the pan, if necessary. Put the pan over a low heat and simmer, partially covered, for about 30–45 minutes. Add the cannellini beans and cook for about 15 minutes until the cassoulet has thickened. Serve hot with mustard.
The Family Camping Cookbook is packed with delicious recipes for camping adventures – whether you’re on a quick escape, by the beach, in the country, at a festival or camping with a crowd. Make the most of cooking in the great outdoors!
Family Camping Cookbook by Tiff & Jim Easton
£10.99
Lime Chicken Strips & Tomato Guacamole Cups – the perfect low-carb summer snack
From Laura Lamont The New Low-Carb Diet Cookbook.
These are a delicious treat for a summer’s day. Tangy, creamy and crunchy, these mouthwatering morsels will make a refreshing change from your usual bread wrap. And they’re filling but completely carb-free!
Lime Chicken Strips & Tomato Guacamole Cups
Serves: 2
Preparation time: 20 minutes, plus 1 hour marinating
Cooking time: 5 minutes
360g/12¾oz skinless chicken breast, thinly sliced
1 small garlic clove, crushed
¼ red chilli, deseeded and finely chopped
juice of ½ lime
1 handful of coriander leaves, chopped
1 tbsp soy sauce
½ tsp paprika
1 tsp stevia powder
8 little gem lettuce leaves
For the Guacamole:
½ avocado
¼ red onion, finely chopped
1 small garlic clove, crushed
8 cherry tomatoes, finely chopped
1½ tbsp natural yogurt
½ tsp cayenne pepper
freshly ground black pepper
1. Put the chicken in a non-metallic bowl with the garlic, the chilli, lime juice, coriander, soy sauce, paprika and stevia powder. Cover with cling film and leave to marinate in the fridge for at least 1 hour.
2. Transfer the chicken mixture to a non-stick frying pan over a low heat and cook for about 5 minutes, or until the chicken is cooked through, stirring occasionally.
3. Meanwhile, to make the guacamole, peel and pit the avocado, then place the flesh in a bowl and mash with a fork. Mix in the onion, garlic, tomatoes and yogurt, then season to taste with cayenne and black pepper. Mix everything together well.
4. Divide the chicken mixture evenly among the lettuce leaves and top each one with a spoonful of the guacamole to serve.
If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer.
“Groundbreaking recipes for healthy, long-term weight loss”
The New Low-Carb Diet by Laura Lamont
Find out more, and get free postage on all UK orders
Beetroot-Cured Salmon Gravlax – decorated with edible pansies
From Sophie Michell’s Love Good Food
Edible flowers can transform a dish. Whether it’s a simple salad with nasturtiums scattered prettily over the top, or a more complex dish that you want to make into a show-stopper, flowers add vibrancy, freshness and full-on colours. This dish is a brilliant example of how to combine beautiful colours, delicate flavours and simple but impressive techniques. Curing salmon is one of those processes that sounds so much harder and more time consuming than it actually is, and it knocks people’s socks off! The beetroot adds amazing colourful edges, and the pansies provide the final flourish.
Beetroot-Cured Salmon Gravlax
Serves: 4
Preparation time: 25 minutes, plus 24 hours curing time
800g/1lb 12oz side of salmon, skin on
150g/5½oz sea salt
100g/3½oz/scant ½ cup brown sugar
zest of 1 lemon
1 tsp freshly ground black pepper
200g/7oz raw beetroot, peeled and grated
1 small handful of tarragon leaves, roughly chopped
1 small handful of edible micro flowers, such as borage, pansies and chive flowers, to scatter
Dressing
1 tbsp horseradish
1 tbsp wholegrain mustard
1 tsp white wine vinegar
2 tsp caster sugar
sea salt and freshly ground black pepper
1. Check the salmon for pin bones and remove, then trim off any excess fatty bits from the edges of the salmon.
2. Mix the salt, sugar, lemon zest and pepper together in a small bowl. Put the fish, skin-side down, on a plastic tray and pat the salt mixture on top in an even layer. Spread the grated beetroot over the salt mixture, then cover with clear film and put a second tray or chopping board on top of the salmon. Put weights on the tray such as cans of food, then put in the fridge to cure for at least
24 hours.
3. Whisk all the ingredients for the dressing together with 2 teaspoons water until thoroughly combined, then cover and put in the fridge with the salmon.
3. Scrape the beetroot and salt mixture off the salmon and discard. Quickly wash the salmon under cold water and pat dry with kitchen paper. Put the salmon on a chopping board and, using a very sharp knife, cut it on the diagonal into thin slices. Use the skin to hold onto as you cut to keep the fish steady, and discard it when you have finished cutting the fish.
3. Drizzle the dressing over the salmon, then scatter over the tarragon and edible flowers.
Sophie Mitchell has worked in Michelin-starred kitchens and as a chef to numerous celebrities, and her Love Good Food cookbook allows you to create memorable meals without spending hours in the kitchen.
Discover how to cook like a trained chef – and try recipes such as Miso-Glazed Pork Belly, Micro-Herb & Parmesan Ravioli and Tomato & Geranium Jellies – to wow your friends, your partner and yourself!
Find out more about the book, with free postage in the UK
The Health Benefits of Apricots – delicious and highly nutritious
From Natural Wonderfoods
Apricots are thought to have originated in ancient Armenia, although they have a long history throughout Asia and the near East. Now grown throughout the world, these flavoursome fruits have high levels of beta-carotene, which the body turns into antiviral and anti-carcinogenic vitamin A. It is the most abundant antioxidant found in apricots, helping to protect the skin and lungs from oxidation damage and supporting the immune system. It also prevents free radicals from damaging the eyes. Eating fresh apricots can be helpful to those suffering from infections, particularly those of the respiratory tract. Dried apricots supply iron and produce haemoglobin, which is beneficial to those suffering from anaemia. They also have a balancing effect on the nervous system, treating mental fatigue, mild anxiety and insomnia, and yield an oil that is highly nourishing for the skin.
Apricots are an excellent source of vitamin B5, which is crucial for the production of anti-bodies. They are also high in vitamin C, which is essential for all immune functions. In addition, apricots contain lycopene, which is one of the most powerful antioxidants. Lycopene is known for its ability to prevent the build-up of fatty deposits in the arteries and it also has strong anti-carcinogenic properties.
Apricots are rich in the amino acid tryptophan, which the body converts to the feel-good chemical serotonin. This brain chemical lifts your mood, making you feel more optimistic, improving self-esteem and even helping to control impulsive behaviour. And it helps you sleep well too. Some of the tryptophan is also converted to niacin, or vitamin B3, if necessary. A shortage of this nutrient can cause lethargy, so eating apricots can keep energy levels high.
Apricot Crumble
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
950g/2lb 2oz apricots, peeled, halved, pitted and roughly chopped
70g/2½oz/⅓ cup sugar
100g/3½oz/⅔ cup wholemeal flour
25g/1oz/¼ cup oats
2 tbsp demerara sugar
55g/2oz unsalted butter, cut into small pieces, plus extra for greasing
crème fraîche, to serve (optional)
1. Preheat the oven to 190˚C/ 375˚F/gas mark 5 and grease a large baking dish with butter.
2. Put the apricots in the dish and sprinkle over 55g/2oz/¼ cup of the sugar. In another bowl, combine the remaining ingredients and rub together until the mixture resembles breadcrumbs. Cover the apricots with the crumble mixture.
3. Bake the crumble for about 40 minutes, until browned on top. Remove from the oven and serve with crème fraîche, if you like.
Did you know strawberries are also a wonderfood? Just take a look at their amazing health benefits!
How sports nutrition can help protect your joints from injury
From Sarah Owen’s The Top 100 Fitness Foods
Regular exercise – whether you’re cycling, running or any other forms of training or exercise – can place a strain on the joints. Knee pain, for example, is a common injury. Research shows that you can protect your joints from injury and wear and tear by eating foods rich in essential fatty acids. The nutrients in EFAs can help to protect the cartilage cells that facilitate joint movement. The best foods to eat are olives, salmon, mackerel, walnuts, hemp seeds and also flaxseeds (linseeds).
Flaxseeds are often hailed as ‘superseeds’ across the globe and they are top of the nutrition league when it comes to heart-healthy and joint-friendly omega-3 content. They also provide calcium for bone strength and magnesium to help ward off muscle cramps and release energy. As flaxseeds and their oils are easily oxidized, which causes them to go rancid, it’s best to keep them in dark bottles or tubs with sealed lids, and store them in the fridge for no longer than a year.
Flaxseed Muffins
Makes: 12
Preparation time: 10 minutes
Cooking time: 25 minutes
115g/4oz/½ cup golden flaxseeds, ground
175g/6oz/1¼ cups wholemeal flour
1 tbsp baking powder
2 tsp ground allspice
200g/7oz/1 cup brown sugar
1 egg, beaten
250ml/9fl oz/1 cup milk
1. Preheat the oven to 180°C/350°F/Gas mark 4 and put 12 muffin cases in a muffin tin.
2. Mix the dry ingredients together in a bowl. In a separate bowl, mix the egg and milk together. Make a well in the centre of the flour mixture and add the egg mixture. Beat slowly with a wooden spoon to draw in the flours to make a smooth batter.
3. Spoon the mixture into the muffin cases and bake for 25 minutes until golden brown and firm to the touch. Remove from the oven and eat the muffins warm or transfer them to a wire rack to cool.
The Top 100 Fitness Foods by Sarah Owen
Available to order now with free UK postage
Wimbledon Highlights – Raspberry and Clotted Cream Cake
From Hannah Miles’ The Big Book of Cakes & Cookies
Enjoy the Wimbledon finals with a slice (or three…) of this delicious treat. The light, fruity cake is made extra-moist and indulgent with the addition of clotted cream and the amaretto. The almond-tasting liqueur blends beautifully with the raspberries and cream – and makes a cake that you’ll remember long after the matches have finished!
Raspberry and Clotted Cream Cake
Serves: 8
Preparation time: 25 minutes
Cooking time: 25 minutes
225g/8oz butter, softened, plus extra for greasing
225g/8oz/scant 1 cup caster sugar
4 large eggs, lightly beaten
175g/6oz/heaped 1 cup self-raising flour, sifted
55g/2oz/½ cup ground almonds
1 tsp almond extract
5 tbsp almond liqueur, such as amaretto
300g/10½oz clotted cream
3 tbsp raspberry jam
400g/14oz/3 cups raspberries
icing sugar, for dusting
1. Preheat the oven to 180°C/350°F/gas 4. Grease and base-line two 20cm/8in sandwich cake tins.
2. Put the butter and sugar in a mixing bowl and beat using an electric hand mixer or wooden spoon until the mixture is light and creamy. Add the eggs gradually, beating after each addition. Add the flour, ground almonds and almond extract and gently fold them into the mixture, using a large metal spoon. Divide the mixture between the tins using a spatula.
3. Bake for 20–25 minutes until the cakes spring back when pressed lightly and a skewer inserted into the middle of each cake comes out clean. Remove the cakes from the oven and leave to stand for 5 minutes, then turn out on to a wire rack and leave to cool.
4. Place one of the cakes on a serving plate, drizzle with half the amaretto and top with half the clotted cream and all the jam. Top with the second cake, drizzle with the remaining amaretto and top with the remaining clotted cream. Arrange the raspberries on top, dust with icing sugar and serve immediately. Any cake not eaten straightaway should be stored in a lidded container in the fridge.
The Big Book of Cakes and Cookies by Hannah Miles
Available to order now with free UK postage
Getting started on a gluten-free and dairy-free diet
Grace Cheetham, author of Simply Gluten-Free & Dairy-Free, gives you a quick guide to gluten and diary free diets.
Getting Started
It’s well worth stocking up on lots of different ingredients so that you have them to hand when you want to make something gluten-free and dairy-free. Fill your cupboards with gluten-free pastas, noodles, polenta (that you could use in something like my Lemon Polenta Cake) and different types of rice. You can get fusilli, penne, spaghetti and lasagne sheets made from corn and rice very easily. You’ll also find wonderful varieties of rice noodles – thick and thin – as well as noodles made purely from buckwheat and glass noodles made from mung beans.
Stock up, too, on dairy-free alternatives, such as margarine made from vegetable oils, or soya, (to make something like my Chocolate Fondant), soya milks, soya yogurts, soya cream cheese and soya cheeses (for a pizza, for example, like my Artichoke, Parma Ham & Olive Pizza), and products made from rice and nuts. They’re fantastically useful, and most of them last for a considerable amount of time in your fridge.
For most of the baking recipes, I use a mixture of rice flour, gram flour (also known as chickpea flour or besan) and maize/corn flour because they’re easily available and they combine brilliantly in terms of flavour and consistency. I also add potato flour to the breads (such as my White Bread) to ensure that they don’t taste dry, like some gluten-free versions do. You can use other flours, too, and discover how to work with the different tastes and textures – and also benefit nutritionally. For example, I use the nutty-tasting buckwheat flour, but combine it with sweet ingredients so that the flavours sing. I also use chestnut flour (in recipes like my Chocolate Birthday Cake), which, unlike most gluten-free flours, has great binding properties – but its distinctive taste can sometimes overpower other flavours if you don’t use balancing ingredients. And when I use quinoa flour, I mask its strong taste.
Quinoa is a wonderfully nutritious ingredient. I use the flakes and the whole grain itself. Amaranth is another wonderfood to add to your storecupboard. The grain dates back to the time of the Aztecs and the Incas and can be used as an alternative to couscous. It’s also a lovely bulking agent in mixtures and can also give a really crunchy texture in things like crusts. Cashew nuts make brilliant milk and cream. The textures are smooth and creamy and the nutty taste very subtle, making it hugely versatile. Almonds are a classic gluten-free ingredient, used in many different cuisines around the world. Ground into a flour, they give sweet moistness in baking, as well as a lovely light texture. But they can also serve as a wonderful dairy-free alternative. As with cashew nuts, you can whizz almonds into a deliciously creamy milk or cream in your food processor or blender and make, for example, an irresistible almond cream.
Coconut milk (and there are now different types of the milk, as well as coconut yogurts) has finally lost its bad reputation and can stand tall as a dairy-free alternative. While it does contain saturated fats, it’s now acknowledged that they are different to the ones in meat and, instead of being stored as fat in our bodies, they can provide a fantastic source of immune-boosting energy. Add in the high levels of vitamins that coconut milk contains, and you can tuck into it without any guilt.
It’s also worth making sure you always have gluten-free tamari soy sauce in your cupboard, as well as a good gluten- and dairy-free stock powder and gluten-free baking powder. Pick up a pot of xanthan gum, too – now widely available. It’s great at holding gluten-free baked goods together. Also stock up on cornflour for thickening soups, stews, sauces and fillings, and for creating crispy coatings.
Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-free and Dairy-free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on Grace’s award-winning blog glutendairyfree.co.uk.
Simply Gluten-Free and Dairy-Free by Grace Cheetham.
176 pages • Illustrated • £12.99
AUS $24.99 NZ $28.00
Order your copy here with free UK postage
Sticky Pork Ribs – perfect for celebrating Independence Day!
From Johnnie Mountain’s Pig
Celebrate the 4th July with this awesome rib recipe from Johnnie Mountain, owner of The English Pig and celebrity chef from BBC America’s Chef Race (where he came second) and Great British Menu. The pork ribs are slow-roasted in an oven to make the meat meltingly tender. And the barbecue sauce has delicious tangy yet sweet flavours – made completely moreish by the addition of cola! Putting the ribs in the oven early in the morning fills the house with the aromas of a great meal to come. And if you want to BBQ the ribs, you can do so at the end stage, once they’ve been slow-roasting for a couple of hours. Serve these with corn on the cob for an all-American meal.
Watch this video to see Johnnie demonstrate how to rub the spice mixture over the ribs to marinate them.
Sticky Pork Ribs
Serves: 4
Preparation time: 30 minutes, plus overnight marinating
Cooking time: 3¹⁄4 hours
1 tbsp soft light brown sugar
1 tsp paprika
1 tsp mild chilli powder
1 tsp salt
1 tsp freshly ground black pepper
¹⁄2 tsp cayenne pepper
2.25kg/5lb spare ribs, preferably as a rack but can be cut individually
2 tbsp vegetable oil
Barbecue Sauce
300ml/10¹⁄2fl oz/scant 1¹⁄4 cups tomato ketchup
200ml/7fl oz/scant 1 cup cola
1 tbsp white wine vinegar
1 tbsp clear honey
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1. Mix together the sugar, paprika, chilli powder, salt, pepper and cayenne pepper. Rub the spice mixture all over the ribs, then cover and put in the fridge for 8 hours, or overnight.
2. To make the barbecue sauce, put all the ingredients in a medium-sized saucepan over a medium heat. Bring to the boil, stirring frequently, then turn the heat down slightly and simmer for about 20 minutes until reduced by half. Leave to cool, then refrigerate until needed. (The sauce can be made up to 5 days in advance.) Divide the sauce in half, and set one half aside for serving.
3. Preheat the oven to 150°C/300°F/Gas 2. Put the oil in a large roasting tin over a medium-high heat. When the oil is shimmering, cook the ribs for 6–8 minutes, turning once, until browned all over.
4. Remove the ribs from the tin, brush them with some of the remaining sauce, then return them to the tin, bone-side down. Cover the tin tightly with foil and roast for 2 hours until the meat is very tender.
5. Turn the oven up to 220°C/425°F/Gas 7. Remove the foil and roast the ribs for a further 40 minutes, brushing them with a little extra sauce and turning the pan every 10 minutes. (If the ribs are cut individually, roast them for 30 minutes at this stage.
6. Transfer the ribs to a platter, separating them if necessary. Serve the ribs with the reserved sauce, corn on the cob and baked potatoes topped with butter.
This recipe is from Pig: Cooking with a Passion for Pork, Johnnie’s fantastic collection of pork recipes
Pig is also available as an ebook
The 5/2 Fasting Diet – a food plan for every day of the week
From Amanda Hamilton’s The East, Fast, Slim Diet
Whether it’s Jennifer Aniston, Benedict Cumberbatch, Miranda Kerr or your friend at work, the 5/2 fasting diet is the eating plan that has taken the diet world by storm. On this fasting pattern, you eat normally for five days of the week, then on the remaining two days you limit your daily calorie intake to 500. To keep your eating plan as close to that followed in scientific trials, Amanda Hamilton recommends that you leave a 20-hour gap in between your last meal and lunch on the fasting days. So, for example, eat dinner at 5.30pm on Day 7 then wait until 2pm to have lunch on Day 1.
Follow this plan from Amanda’s book The Eat, Fast, Slim Diet – and see the weight drop off!
5/2 Fasting Diet 7 Day Meal Plan
Minestrone Soup
Serves: 4
4 tsp olive oil
2 carrots, diced
1 onion, chopped
4 celery sticks, chopped
2 garlic cloves, chopped
4 handfuls of kale, roughly chopped
1 small handful of parsley leaves, chopped
400g/14oz/2 cups tinned cannellini beans (no added salt), drained and rinsed
550g/1lb 4oz/2¼ cups tinned chopped tomatoes
650ml/22½fl oz/generous 2½ cups low-sodium vegetable stock
40g/1oz Parmesan cheese, grated
1. Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, onion and celery and cook for 10 minutes, stirring occasionally, until soft.
2. Add the garlic, kale and half the parsley, and cook for 2–3 minutes, stirring frequently. Add the cannellini beans, tomatoes and stock. Bring to the boil over high heat, then reduce the heat to low, cover with a lid and simmer for 30 minutes.
3. Stir in the remaining parsley, sprinkle with the Parmesan and serve with wholemeal bread or oatcakes.
Grilled Paprika Chicken
Serves: 1
140g/5oz skinless and boneless chicken breast
Marinade
1 tsp olive oil
grated zest and juice of ½ lemon
½ garlic clove, finely chopped
1 tsp paprika
To Serve
2 tomatoes, sliced
¼ cucumber, sliced
l large handful of salad leaves
olive oil, for drizzling
balsamic vinegar, for drizzling
1. Put all the marinade ingredients in a non-metallic dish and stir well.
Add the chicken and spoon the marinade over it. Cover with cling film and leave to marinate in the fridge for 30 minutes, spooning the marinade over the chicken every 5–10 minutes.
2. Preheat the grill to high. Put the marinated chicken on a grill rack and grill for 10–15 minutes or until cooked through, turning occasionally.
3. Serve the chicken with sliced tomatoes, cucumber and salad leaves, drizzled with olive oil and balsamic vinegar.
Amanda Hamilton has helped thousands of people lose weight and gain body confidence. Try Amanda’s healthy plans with more than 100 nutritious recipes. Choose a plan to suit your lifestyle and maximize the benefits of fasting – lose weight, slow down ageing and boost your health. Follow Amanda on her inspiring website amandahamilton.co.uk
“Amanda is always an inspiration as she combines true professionalism with enthusiasm, intelligence and knowledge.”
Ian Marber, Nutritionist and Author
The Eat, Fast, Slim Diet by Amanda Hamilton
Wimbledon Highlights – Griddled Peaches with Pimm’s and Strawberry Cream
From Jo Pratt’s Madhouse Cookbook
The perfect dessert to celebrate a Murray win! What could be more British than Pimm’s and Strawberries? Cook these peaches on the barbecue or use a griddle in the kitchen – to make a light and refreshing end to a meal. This is a really simple recipe to make. Quick to prepare and easy to shop for, you can whip these up while you have friends over, or for when you have time to sit back… If you don’t have any strawberries in your fridge, try raspberries or a mixture of summer fruits instead.
Griddled Peaches with Pimm’s and Strawberry Cream
Serves: 4
Preparation time: 15 minutes, plus 2 hours marinating
Cooking time: 2 minutes
80ml/2½fl oz/⅓ cup Pimm’s No.1 Cup
3 tbsp icing sugar, plus extra for dusting
1 vanilla pod, halved and seeds removed
4 ripe peaches, halved and pitted
200ml/7fl oz/scant 1 cup double cream
200g/7oz/1⅓ cups strawberries, stalks removed and halved or quartered if large
1. Mix together the Pimm’s, icing sugar and vanilla seeds. Put the peach halves in a shallow bowl, pour over the Pimm’s mixture and cover with cling film. Marinate the peaches in the fridge for a couple of hours or overnight if you can.
2. When you’re ready to cook, put a griddle over a high heat or have your barbecue super hot. Lift the peaches out of the marinade and dust the cut sides with icing sugar. Put sugar-side down on the griddle or barbecue for 1 minute until the sugar has caramelized.
3. Put 3 tablespoons of the marinade in a bowl and the rest in a small saucepan. Boil the syrup in the pan for 1 minute until it goes syrupy.
4. Meanwhile, whisk the cream with the reserved marinade until it just starts to form soft peaks.
5. Spoon the syrup over the peaches. Fold the strawberries through the cream and serve with the griddled peaches.
Find more inspiring quick and easy recipes in bestselling author Jo Pratt’s latest book, Madhouse Cookbook. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her inspiring website jopratt.co.uk
“Home-cooked food that’s tasty and stress-free – this is Jo’s guide for busy parents” – Jamie Oliver
Madhouse Cookbook by Jo Pratt
224 pages • Illustrated • £20.00
AUS $35.00 NZ $42.00
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London, England
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