BBC Good Food - 04.2020

94 bbcgoodfood.com APRIL 2020

‘Triple threat’

chocolate brownies

People started requesting this

recipe after hearing about it in

the Ed Sheeran episode. It has a

triple shot of chocolatey goodness

• my doctor brother Alex says that
  it’s more like a triple threat to your
  cholesterol levels, but don’t let
  that stop you from making them.
  Add whatever you like to the batter:
  generous chunks of white, milk or
  dark chocolate will all work well, as
  will roughly broken-up Oreos or
  any other chocolates. I add three
  things to mine, hence the ‘triple
  threat’. Ultimately, whatever
  you choose will be delicious.
  The brownies are best if slightly
  undercooked, so they retain their
  gooeyness. What you want is a
  brownie that gets stuck to your
  teeth as you eat it.Jessie

MAKES 16 PREP15 mins plus

coolingCOOK 35 minsEASYV

Turkey meatballs

in tomato sauce

These are light as a feather

and seem to invite confessions,

like when my dear friend,

singer-songwriter Sam Smith,

explained they thought that

Mexico was in Spain while we

fed these beauties to them on

the podcast.Jessie

SERVES 4 - 6 PREP20 mins

COOK1 hrEASY

90g fresh white breadcrumbs

75ml whole milk

500g turkey thigh mince

2 garlic cloves, crushed

orfinely grated

1 lemon, zested

1 egg, beaten

40g pecorino or parmesan,finely

grated, plus extra to serve

2 tspfinely chopped oregano,

or 1 tsp dried oregano

grating of nutmeg

For the tomato sauce

2 tbsp olive oil

1 small onion,finely chopped

2 garlic cloves, crushed

1 heaped tbsp tomato purée

1 tsp paprika

2 x 400g cans chopped tomatoes

large handful of basil leaves,

½chopped,½left whole

(^1) / 2 -1 tsp caster sugar (optional)
cooked pasta or crusty bread,
to serve (optional)
1 First, make the tomato sauce.
Heat the oil in a large frying pan
or shallow flameproof casserole
dish over a medium heat and fry the
onion with a good pinch of salt for
5-10 mins until softened. Add the
garlic and fry for 2 mins more, then
stir in the tomato purée and paprika
and cook for another 2 mins.
2 Add the tomatoes and chopped
basil, then cook for 20 mins. Season,
adding sugar to taste, if needed.
4 Sift the flour and cocoa powder
together, then gently fold into the
egg and chocolate mixture until
combined. The mixture will seem
dusty at first, but be patient and it
will come together. Take care not
to overmix – as soon as you
cannot see any of the flour
mixture, the batter is ready.
5 Add any extra ingredients and
gently fold in, reserving a few to
scatter over the top, if you like.
Transfer to the prepared tin,
levelling it out and pressing any
reserved ingredients into the top
of the mixture. Bake for 30-35 mins
until set with a slight wobble in the
centre – they will continue to set
in the tin as they cool. Leave to
cool in the tin on a wire rack
before cutting into squares.
PER SERVING364 kcals•fat 22g•saturates 13g

• carbs 35g•sugars 29g• fibre 3g• protein 5g•
  salt 0.1g

3 Meanwhile, make the meatballs.

Put the breadcrumbs in a large bowl

and pour over the milk. Add the

mince, garlic, lemon zest, egg,

cheese, oregano, nutmeg, 1 tsp salt

and a good grinding of black pepper.

Gently combine with your hands,

taking care not to overmix. With

wet hands, gently shape into about

20 golf-ball-sized meatballs.

4 Carefully drop the meatballs into

the simmering sauce, cover and

cook for 20 mins, turning halfway

through and giving the pan a shake

from time to time.

5 Remove the lid and simmer for

another 5 mins. Scatter over the

remaining basil leaves and some

cheese before serving with pasta

or bread, if you like.

GOOD TO KNOW1 of 5-a-day

PER SERVING(6) 267 kcals•fat 12g•saturates 4g•

carbs 14g• sugars 7g• fibre 3g• protein 25g• salt 1.4g

200g unsalted butter, cubed

200g dark chocolate, chopped

3 large eggs

275g caster sugar

90g plainflour

50g cocoa powder

250 - 300g white, dark or milk

chocolate, biscuits, chocolate

bars, or whatever additions

you like, chopped

1 Heat the oven to 190C/170C fan/

gas 5. Line a 23cm square baking

tin with baking parchment.

2 Melt the butter and chocolate in

a heatproof bowl set over a pan of

barely simmering water, stirring

regularly until smooth. Once

completely melted, remove from

the heat and leave to cool a little.

3 Beat the eggs and sugar together

in a large bowl using an electric

whisk for 4-5 mins until pale and

almost doubled in volume. Add the

cooled chocolate mix to the bowl

and gently fold to combine.