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These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven

Recipe uploaded by

Sarah Cook

21 ratings 5

Recipe by Sarah Cook

Subscribe to Good Food magazine – 3 issues for £3

Tested

Recipe from Good Food magazine, January 2012.

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http://www.bbcgoodfood.com/recipes/1853652/

http://www.bbcgoodfood.com/recipes/1853652/

A steak and ale pie is a comforting classic – this version has suet pastry and a dark rich gravy

Recipe uploaded by

Sarah Cook

0 ratings 0

Recipe by Sarah Cook

Subscribe to Good Food magazine – 3 issues for £3

Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr

Cook 4 hrs

before baking

1. Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
2. Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
3. Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

MAKE-AHEAD TIP

To assemble the pie in advance, cool the beef filling before putting into the pie. Both the filling and pastry can be made up to 24 hrs in advance too, just keep chilled in the fridge before assembling.

Recipe from Good Food magazine, February 2012.

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http://www.bbcgoodfood.com/recipes/1912643/

http://www.bbcgoodfood.com/recipes/1912643/

A handful of ingredients and a quick and simple method – midweek cooking couldn’t be easier

Recipe uploaded by

Good Food

14 ratings 5

Recipe by Good Food

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Tested

1. Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
2. Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

Make it veggie: Leek, pea & pepper risotto

Leave out the bacon. Fry 2 sliced red peppers with the leeks until softened. Use vegetable stock and, when the risotto is almost ready, stir in 140g frozen peas to heat through. Finish with grated vegetarian cheese.

Recipe from Good Food magazine, November 2010.

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http://www.bbcgoodfood.com/recipes/827639/

http://www.bbcgoodfood.com/recipes/827639/

Dab is a sustainable flat fish similar to sole or plaice – James Martin serves it whole with garlic butter

Recipe uploaded by

James Martin

0 ratings 0

Recipe by James Martin

Subscribe to Good Food magazine – 3 issues for £3

Tested

1. Heat the grill to high. Cut the frills away from the sides of the dabs using scissors. Lay the fish on a baking tray, dark skin up, drizzle with a little olive oil and sprinkle with some sea salt. Place under a hot grill for 5 mins, until cooked through and the flesh comes away from the bone when prodded.
2. Meanwhile, heat the butter in a frying pan until it starts to turn brown, then add the garlic and cook until it just starts to change colour. Remove the pan from the heat, add the lemon juice and parsley, stir together and set aside.
3. Wilt the spinach in a hot pan with a splash of water, then divide between 2 plates. Place 2 dabs on top of the spinach on each plate, drizzle with the butter sauce and serve.

DAB

James Martin says: “Dab is an excellent alternative to other flat fish such as plaice and sole, and it’s also a lot cheaper. The fish can differ in size – depending on your appetite, you may need two per person. Excellent cooked whole, but get the fishmonger to remove any roe and wash away the bloodline.”

Recipe from Good Food magazine, February 2012.

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http://www.bbcgoodfood.com/recipes/1898659/

http://www.bbcgoodfood.com/recipes/1898659/

A simple spicy meatball recipe that makes a great alternative to beef chilli

Recipe uploaded by

Good Food

0 ratings 0

Recipe by Good Food

Subscribe to Good Food magazine – 3 issues for £3

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Recipe from Good Food magazine, February 2012.

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http://www.bbcgoodfood.com/recipes/1897701/

http://www.bbcgoodfood.com/recipes/1897701/