BBC Good Food - 04.2020

26 bbcgoodfood.com APRIL 2020

No-peel braised carrots

Don’t waste time peeling and

chopping – just use baby carrots.

SERVES 6  8 PREP 5 mins

COOK 30 mins EASY V

300ml vegetable stock

300g baby topped carrots

2 tbsp butter

1 tsp caster sugar

1 tsp fennel seeds, crushed

Heat the vegetable stock, then tip

the carrots into a deep frying pan.

Add the butter, sugar, fennel seeds

and the hot stock. Season to taste.

Simmer uncovered over a medium

heat for 25-30 mins or until the

carrots are cooked through and

the liquid is reduced and glossy.

PER SERVING (8) 47 kcals • fat 3g • saturates 2g •

carbs 3g • sugars 3g • ibre 1g • protein 1g • salt 0.2g

Crispiest ever

roast potatoes

A soggy potato lets down an

otherwise great roast dinner,

so we’ve mastered ours to ensure

a fluffy middle and golden crisp

exterior. Using a combination of

rapeseed oil and butter is the key

to this method and cooking your

potatoes with the peelings also

intensifies the flavour. Try this

recipe and you’ll never look back.

SERVES 6  8 PREP10 mins

COOK1 hr 25 minsEASYV

4 tbsp rapeseed oil

11 / 2 kg Maris Piper potatoes, cut into

quarters, peelings reserved

50g butter

bunch of lemon thyme

6 garlic cloves, lightly bashed

1 tbsp sea salt

1 Heat the oven to 220C/200C fan/

gas 8. Add the oil to a large

flameproof baking tray and put

in the oven for the oil to heat up.

2 Bring a large pan of salted water

to the boil, tip in the potatoes and

the peelings (to impart extra

flavour) and simmer for 8-10 mins.

Drain the potatoes and discard the

peelings. Leave to steam-dry for

15 mins, then return the potatoes

to the pan, put the lid on and gently

shake to lightly rough up the edges.

3 Remove the tray from the oven

and put directly on your hob over

a medium heat. Add the butter to

the hot oil and, using tongs, add the

potatoes to the tray, one by one,

carefully turning them in the fat,

and leaving a little space between

them. Reduce the oven to 200C/

180C fan/gas 6. Nestle the lemon

thyme in amongst the potatoes,

along with the garlic. Sprinkle over

the sea salt and return to the oven to

roast for 1 hr, turning every once

in a while, until golden and crisp.

GOOD TO KNOWgluten free

PER SERVING(8) 233 kcals•fat 11g•saturates 4g•

carbs 29g•sugars 1g•ibre 3g•protein 3g•salt 0.1g

Make-ahead parmesan

yorkshires

SERVES 6  8 PREP5 mins

COOK25 minsEASYVG

sunlower oil, for the tin

260g plain lour

6 eggs

300ml whole milk

50g parmesan or vegetarian

alternative, inely grated

1 Heat the oven to 220C/200C fan/

gas 8. Drizzle a little oil into the

holes of a six-hole Yorkshire

pudding tin, or six-to-eight holes

of a 12-hole mun tin. Put in the

oven to get the oil hot.

2 Tip the flour into a bowl, season

with salt and pepper, make a well

in the centre, then crack in the eggs.

Whisk until smooth, gradually

adding the milk. Transfer to a jug.

3 Slide the tray halfway out of the

oven and divide the batter between

the holes. Bake undisturbed for

25 mins or until pued and golden.

Leave to cool on a wire rack. Will

keep in the fridge for up to two days

or frozen for up to three months.

4 Turn the oven down to 200C/

180C fan/gas 6. Sprinkle the

yorkshires with the parmesan

and cook for a further 5 mins,

or 10-15 mins from chilled.

PER SERVING (8) 245 kcals • fat 10g • saturates 4g •

carbs 27g • sugars 2g • ibre 1g • protein 12g • salt 0.3g

Our best ever sides

Cheesy green veg gratin
Cauliflower cheese is jazzed up
here with fresh green broccoli and
spinach, and a cheddar and chive
sauce. Be sure to use the cauli
leaves, too – they bring extra
flavour when baked, creating
deliciously charred, crisp edges.

SERVES 6 8 PREP 15 mins
COOK 40 mins EASY V

1 caulilower (450g), broken into
lorets, leaves reserved
200g purple sprouting broccoli
200g spinach
70g unsalted butter
70g plain lour
900ml whole milk
2 tsp English mustard
150g mature cheddar
bunch of chives, inely chopped

1 Bring a pan of lightly salted water
to the boil and cook the cauliflower
florets for 3 mins. Add the broccoli
and cook for 2 mins more. Drain in
a colander and leave to steam-dry.
2 Tip the spinach into a large
saucepan, add 2 tbsp water and
cook with the lid on over a low heat
for 3-4 mins until wilted, then tip
into a sieve and press the excess
moisture out of it with the back
of a wooden spoon. Set aside.
3 Heat the oven to 220C/200C fan/
gas 7. Melt the butter in a saucepan
over a low heat until foaming, then
stir in the flour to create a thick
paste. Cook for 2 mins, remove
the pan from the heat and whisk
in the milk in several additions
until lump-free. Return to the heat
and whisk until thickened. Whisk
in the mustard, most of the cheese
and the chives. Season to taste.
4 Arrange the vegetables, including
the cauliflower leaves, in a medium
ovenproof dish. Pour over the sauce,
then sprinkle with the remaining
cheese. Bake for 25-30 mins or
until golden and bubbling.

GOOD TO KNOW calcium • vit c • 1 of 5-a-day
PER SERVING (8) 284 kcals • fat 19g • saturates 11g •
carbs 15g • sugars 7g • ibre 3g • protein 12g • salt 0.6g

When doing a roast for a big occasion, the trimmings that

go with it should feel special, too. You don’t need to put in

too much extra effort, though, as these recipes prove.