Feel Good Food 2008 Christmas

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CHRISTMAS 2008 £4.50

Over100 favourite

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recipes

and ideas you'll love

THE BEST CHOCOLATE LOG EVER!

resistible nspirationl Delia Smith Gordon Ramsay

James Martin Anjum Anand Bill Granger ~rgel Slater 'i .entine Warner

PLUS

(HRISTM ---~

(OUNTD N

GIFTS TO . AKE MENU IDEAS

Indulgent desserts + Best cakes and bakes + Party nibbles + Seasonal get-ahead ideas + Beautiful tables

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Welcome to our third edition of woman&home's Christmas Fee! Good

Food. We can hardly believe it's the third. but you are obviously enjoying our fab photography, ~ ~ ~ ~

~C*v~~~~

~ 0& ~ &oo<t. To be sure you don't miss an issue, you can now subscribe to receive four issues a year - check out our offer on page 126 Once again, we've enlisted the 8-e.ot &oo<t ~ o..r....rL ~I including Delia, james

Martin and Nigel Slater, to inspire you with their fantastic recipes In this issue, you'll find

~ to- ~ ~ ~ O-hli., OJ ~-&cue ~ to-

~ ~ ~I with ideas for both vegetarians and meat-lovers. We've even included an exclusive diet from skin guru Dr Murad to help you lose lines and pounds

- perfect for a pre- or post-holiday detox. And if we've inspired you to get back into the kitchen,

you'll find plenty more ideas on our website, www.womanandhome.com. The Feel Good Food

team wishes you all a very happy and delicious festive season - enjoy!

I

Jane Curran,

Food Editor, woman&home

EDITOklAL o RECTOR Sue James EDITOR Jane Curran

ASSISTANT EDITOR Lucy Crabb ART EDITOR Karen Smith

CHIEf SUB·EDITOR DanieHe Fynn PICTURE EDITOR Sharon Mears PUBLISHING DIRECTOR Linda Swidenbank PUBLISHER llka Schmitt

ADVERTISING DIREC~OR Claire Portis

ADVERTISING MAIIIAGFR Nicol'a Morey SENIOR SALES EXECUTIVE Deborah Paul

Cover photograph Richard Jung Recipe and styling lucy Crabb Prop styling Sue Rowlands

All other photos IPC Images, unless otherwise stated

woman&home PASSIONATE ABOUT FOOD 3

CHRISTMAS LUNCH 30 Iced coconut, mango and COME ON OVER
14 Smoked salmon blinis with caviar rum pudding 63 Thai-style prawn shots
14 Salmon pate with Melba toast 32 Delia Smith's Salad of pears with 63 Spicy tomato and red onion salsa
17 Scallops with rocket and walnuts and Roquefort dressing 63 Chunky gua.camole
saffron mayonnaise 34 Gordon Ramsay's Roast chicken 63 Soured cream and chive dip
17 Prawn salad with basil with baby vegetables 63 Potato skins
citrus dressing 64 Roasted carrot and ginger soup
19 Best-ever roast turkey DESSERTS 64 Haddock and chorizo fishcakes
19 Honeyed roasted parsnips 39 Russian Gogol-Mogol with yogurt dip
20 Perfect roast potatoes 39 Apple and Calvados parfait with 64 Baby roast potatoes. with roe dip
20 Classic bread sauce blackberry compote 64 Hummus pitta bites
20 Rich gravy 43 Blackberry and apple crumble tart 64 Spiced chicken skewers
20 Spiced cranberry sauce 43 Champagne jelly 66 St~k With mushroom and brandy
23 Red cabbage With apples 44 Mango and lime sorbet sauce and classic dauphlnoisa
and cranberries 44 Rice pudding with fig, date and 69 Marmalade-uusted ham With
23 Brussels sprouts with pancetta apricot compote orange sauce
and chestnuts 48 Orange and pistachio cheesecakes 69 Roasted salmon with tarragon
23 Carrots with honey and 48 Rich chocolate torte and lemon
thyme glaze 51 Almond and apricot meringue 71 Tuna and bean salad
23 Honey-coated, bacon-wrapped roulade 73 Red onion andFeta tart
chipolatas and Apple and chestnut 51 Hazelnut meringue cake with 73 Simple green salad
stuffing balls Irish cream 73 Quick chickpea and vegetable
26 Leek, Taleggio and broccoli tart 54 Chocolate and cherry roulade tagine
26 Mushroom and artichoke souffles 54 Tarte tatin 7" Coleslaw and Sweetcorn relish
29 Roast goose with apple and 57 Tiramisu pots 711 Wild mushroom lasagne with
bay leaves 58 James Martin's Chocolate mousse truffle oil
29 Rib of beef with horseradish 76 Valentine Warner's R~ peppers
Yorkshires with walnuts GET AHEAD

85 Keralan green chicken curry 85 Chicken karahl

88 Pumpkin soup with chilli croutons 88 Margherita pizza

91 Chicken and vegetable casserole 91 lamb and prune casserole

93 lamb shanks in red wine

94 Christmas fruit ice-cream bombe 94 Semifreddo profiteroles with ice

cream and chocolate espresso sauce 97 Gateau de Pithiviers

97 Frozen Christmas puds

98 Anjum Anand's Roganjosh

CAKES AND BAKES

103 Brandied chocolate and chestnut log 103 Chocolate, coconut and mango cake 106 lemon drizzle cake

106 Iced Christmas cake

109 Pear, mincemeat and marzipan cake 109 Double chocolate brownie cookies 109 Mini Christmas cupcakes

112 Mini mince pies

112 Classic mincemeat

114 Bill Granger's Lime and mango cake 116 Nigel 5later's Christmas pudding

DIET

'23 Fat-free vinaigrette dressing 123 Flax-goji golden citrus dressing 123 Fat-free oriental dressing

123 Murad smoothie

125 Asian stir-fried vegetables with

chicken or tofu

125 Chicken and vegetable soup

125 Vegetarian split pea and barley soup 128 Veggie sandwich on wholewheat pitta 128 Vegetarian chilli

128 Chicken and black bean burrito

128 Vegetarian black bean and veg burrito 128 Steamed tofu

129 Hummus

129 Tomato salsa

OTHERS

6 Our contributors
8 Menu planner
12 Christmas lunch countdown
79 Christmas drinks
118 5ubscribe to w&h
126 5ubscribe to Feel Good Food
132 Ideas to decorate the table
140 Homemade foodie gifts
148 Celebrity chef cookbook offers
154 Index + We use measuring spoons and all quantities are level. + All eggs are medium

and free-range.

+ Use metric or imperial weights and measures; don't mix the two.

+ We don't specify salt and pepper in our ingredients' list, but we always tell you to season food.

+ Each recipe is nutritionally analysed. The Recommended Daily Amount (RDA) is 2,000 calories for women and 2,500 for men. The RDA for fat is 70g for women (no more than 20g saturated) and 959 for men {no more than 30g saturated}.

+ Milk is semi-skimmed.

+ Ovens vary in temperature, so you may want to invest in an oven thermometer;

-I- The size of a cake is measured on the diameter on the base of the tin.

-I- Cakes are better if you bake them on non-fan.

+ We always use humanely reared meat, poultry and game in our recipes.


~~~A~

Part restaurant empire-builder, Often thought of as "the

part celebrity and part Nigella of lrtdian cookinq",

irber-talented chef, Gordon has become a global star.

As a teenager he was on the books of Glasgow Rangers Fe but injury ended his chances of

a professional career in football. Gordon switched his attention

to cooking. He worked in two of London's legendary restaurants

- Harvey's with Marco Pierre White and Le Gavroche with Albert Raux, then left for France to work with Joel Robuchon and Guy Savoy He first hit our radar as part-owner of Aubergine, INhere he won two Michelin

stars He left to start up Restaurant Gordon Ramsay, which has three Michelin stars Gordon Ramsay Holdings now has 18 restaurants worldwide and three pubs, with furtber plans

for expansion. He's the star of TV's Ramsay's Kitchen Nightmares, Hell's Kitchen and The F Word He was awarded an OBE in 2.006 and has published several books, the latest called Healthy Appetite, Gordon lives in London with his wife Tana and their four children.

6 woman&home PASSIONATE AeOUT fOOD

Anium is an expert at (reating food that is light, healthy and easy, with an emphasis on fresh, local, seasonal produce .. Her recipes are accessible and usual'ly quick to prepare and are ideal for indian food lovers to cook at home. Anjum grew up in London and Switzerland, and she regularly visits family in Delhi and Calcutta, India. She has worked in the trend-setting

Cafe Spke in New York and

for Tommy Tang, the Mondrian Hotel in Los Angeles and

the Park Royal Hotel's Indian restaurant in New Delhi. Her last book, Indian Food Made Easy, which accompanied the BBC TV series, was one of the Top Ten cookbooks of 2007 _ Her followup book is Easy Indian Food, which accompanies Anjum's latest B BC2 TV series, due to

be broadcast th is autumn. This time, AnJum focuses on regional Indian cooking and travels around the UK creating delicious Indian food that is easy to put together, Anjum lives in London.

ru~ WCLl1.h)V(, ~ S~

The new "face" of SBe One of our national treasures

cookery, Valentine was and most popular food

brought up 011 a farm in Dorset and this snows in his recipes, which reflect the changing seasons, while celebrating glorious local' produce,

After training as a portrait painter, Valentine "decided to put down the brush and pick

up the spoon," and worked in numerous London kitchens,

incl uding for Alastair Little and Hose Carrarini, before setting

up his own catering company, which secured clients such as Yves Saint Laurent, Workoing Title and Gucd. He then co-launched Taqueria cafe in Notting Hill, inspired by his love of Mexican food. In his first TV series What To Eat Now, he travels the length and breadth of the UK, often preparing. food he's picked, caught or shot himself. Expect delectable dishes, such as Ham with autumn vegetables in parsley sauce and golden Caramel oranges, with recipes that are refreshingly clear and simple to replicate, Valentine

lives in west London.

writers, Nigel began cookinq at an early age, in his hometown of Wolverhampton. His dedicated fans will tell you

he has a rare gift of writing about food that makes you immediately want to get into

the kitchen and cook - you

can almost eat his food off the page, He has been Observer Magazine's food writer since 1993, when his first book,

Real Fast Food, was published, Several, bestselling books followed, along with numerous awards.jndudinq the prestigious Glenfiddich Award for his autobioerachy, Toast which

was featured in Richard & Judy's Book Club. Nigel's latest books are The Kitchen Diaries_ A Year In The Kitchen - a. realla'bour

of love that was written and, unusually, photographed throughout a year - and Eating For Eng/and' The Delights and Eccentricities Of The British At Table, which is an observation

of the British and food, Nigel lives in north London.

ctftq~

Bill Granger has alwaY$ loved food. One of AU$tralia'$ leading food writers and restaurateurs, he has a simple approach to cooking.

Born in Melbourne, Bil'l is a self-tauqht cook who gained his knowledge from eating, reading and experiencing food. He moved to Sydney when he was 19, and by 22 had opened his first restaurant, called bills, Three years later, he'd opened his second, both of which were a huge success. He now has three Sydney restaurants, all favourite destinations both with locals and tourists alike - and his scrambled eqqs are the stuff of legends!

In 2004, Bill 'launched his debut television series, bills food, shown on BBC2. It saw him cooking his way through busy working days and casual, weekends. His cookbooks have all been international bestsellers, and his latest, Holiday, demonstrates Bill's uncomplicated, yet styl'ish approach. Bill lives near Sydney's Bondi Beach with his wife Natalie and their three daughters.

This particular director of Norwich City Football Club has been showing us how to cook for over 30 years.

In the early 70s, when Delia presented her first series for BBe 1, cooking at home was declining, but when Cookery Course was broadcast, it was an instant success. Delia Smith's Summer Collection and Winter Collection followed and, in 1998, her How To Cook series took cookery back to basics. Delia's latest project is the book Delia's How To Cheat At Cooking, which accompanied her TV series. She explains, "IJ you short-circuit some of the accepted rules of cooking and are willing to ex p lore a I tern ativss by add i n g th e cheating element, you can discover a better and easier way of coping when there's not much time available." Delia lives in Suffolk with her husband Michael Wynn,Jones.

James Martin presents BBC1's Saturday Kitchen, and he also delighted us with his nimble feet on Strictly Come Dancing in 2005.

His cookinq career began as a. boy, when his father ran the catering side of Castle Howard in Yorkshire. At just 21, James became head chef of the bistro at the first Hotel du Vin in Winchester, where the waiting list for a table stretched into months. Now he has fingers in many pies, including consultancy work, his

own kitchen company, more TV on Ready Steady Cook, his own line of electrical kitchen equipment with Wahl and a new range of cook and serve ware for Denby. His latest book is The Collection, which contains a wide range of his favourite classic recipes, from roasts to steamed puds. James lives near Winchester.

CONTR!BUTORS

Need some ideas for your festive meals? Here's some inspiration for every occasion, from Christmas lunch to buffets, plus fantastic desserts to please everyone

Scallops with rocket and saffron mayonnaise Delia Smith's Salad of pears with walnuts and Roquefort dressing

Best-ever roast turkey

Perfect roast potatoes, Classic bread sauce, Rich gravy, Spiced cranberry sauce Brussels sprouts with pancetta and chestnuts Leek, Taleggio and broccoli tart

Mushroom and artichoke souffles Roast goose with apple and bay leaves Rib of beef with horseradish Yorkshires Iced coconut, mango and rum pudding

Gordon Ramsay's Roast chicken with baby vegetables

RECIPE IDEAS

Apple and Calvados parfait with blackberry compote Champagne jelly

Rich chocolate torte

Almond and apricot meringue roulade Hazelnut meringue cake with Irish cream Semifreddo profiteroles with ice cream and chocolate espresso sauce Tiramisu pots

James Martin's Chocolate mousse

CHRISTMAS LUNCH

Expectations are always high for the biggest roast lunch of the year, but with our easy-to-follow time plan and freeze-ahead ideas, you'll breeze through it

£ei;tRe~~!

Of course, timings will vary depending on the dishes you are cooking - a stuffed turkey takes longer than an unstuffsd one, so welike to cook it separately to give a nice, crunchy coating. But bear in mind:

-I- The national electricity grid dips on Christmas Day, so electric ovens may take lonqer to cook than usual.

-I- Don't let everyone keep opening the oven to peek at the bird,

as the oven will never keep up to temperature. Likewise with the fridge - as it will be full,it will have to work harder. Store bottles of wine and drinks in a co ali box filled with ice.

+ Lay the table straight after breakfast so you have one less thi.ng to worry about. Also, wash up as you go along - better still, get some help. A chaotic kitchen doesn't help the cook one little bit

o~~~

Let's assume you're cooking a turkey that weighs 3.5kg (Sib), which will easi:ly serve eight people. It wi:ll take around 2\1:> hours to cook and rest You should take it out of the fridge 1 hour before roasting. Here's a quick at-a-glance guide to help you plan your day:

-I- TURKEY takes 2 hours 30 minutes.

-I- POTATOES take 1 hour 15 minutes. Put them in the oven

30 minutes before the turkey comes out

-I- STUFFING takes 40 minutes, and chipolatas 30 minutes.

Putlhem in the oven as the turkey comes out.

+ PARSNIPS can go in as the turkey comes out - you can then whack up the oven temperature.

+ CA RROT SAN D S PROUTS can go on to boi I or steam once the turkey is out and everything else is in the oven. + BREAD SAUCE can be reheated just before serving.

A~tune~

To serve lunch at 2.1Spm

10,3 OA M Preheat the oven. The turkey should be prepared and ready. 11.3 OA M Put the turkey in the oven.

1 PM Put the potatoes in the oven.

1.20PM Put the stuffing in the oven.

1.30PM Take the turkey out, cover and :Ieave to rest Whack up the oven temperature to 200 C, 180 C fan, 400 F, gas 6. Transfer the potatoes to the top shelf. Put the parsn ips and chipolatas in. Have sprouts and carrots ready to go in their pans or steamers. Bread sauce should be ready to reheat in the microwave.

2PM Once everything is out of the oven, put the serving dishes and plates in to warm. Transfer the turkey to a. large chopping board

or carvi ng dish. En'list three helpers - one to dish up, one to carve and one to wash up to give you some space while you work.

J1e,~

THE CALCULATION IS SIMPLE For all birds weighing 4kg (9Ibs) or more, cook for 20 minutes per kilo (2Ib), then add 90 minutes cooking time at the end. For small birds and Joints, such as crowns weighing 'less than 4kg, cook for 20 minutes per kilo but add just 70 minutes cooking time at the end. The times also work for turkey crowns and other Joints.

TURKEY TIPS The British Turkey Informati.on Service says the new generation of super-efficient ovens is the main reason why cooking times can now be significantly reduced. It offers the following lips for a perfect Christmas turkey:

+ Choose a bird with the Quality British Turkey mark - this is your guarantee that you are buying from farmers and producers who achieve some of the highest standards in the world.

+ Weigh your tu rkey after stuffinq it

+ Cover the breast with strips of bacon or smear with softened butter, then cover loosely with foil.

+ Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. Bring the bird to room temperature.

+ Remove the foil for the last 40 minutes to brown the top.

+ AI.ways test your turkey to make sure it's thoroughly cooked.

Using a skewer or point of a sharp knife, pierce the thickest part of a whole bird (this is usually the leg). Hold a spoon underneath to catch the Juices as they run out - if they are dear, the turkey is done; if they are pink, it needs further cooking.

'lIml~ ~~IQ!J' i 6' !:i§

Bread sauce, cranberry sauce and stuffing. A packet of frozen petit pois, for when you need

an extra vegetable, or for a puree, risotto or soup.

Ice cubes - make plenty and store them in bags. Top-notch vanilla ice cream.

Sausage rolls and mince pies - not trendy, but essential! Crumble topping and frozen fruits to make a crumble or to serve warm with cinnamon and ice cream.

A spare soup, casserole and dessert for emergencies.

~I To ma e gravy, buy a turkey drumstick and make turkey

stock, strain then reduce it well with perhaps a good slug of dry sherry or white wine. Then all you need to do is add the juices from the turkey roasting tin on the day. Using the giblets is all well and good, but it's yet another job to do on the day. Instead, cook them I.Ip for the fourlegged members of the family who will be very appreciative.

woman&home PASSIONATE ABOUT FOOO 13

CHRISTMAS LUNCH

S~ The rule for the pre-lunch starter is to keep it simple

- it should just be something to awaken the tastebuds before the main meal. Choose a dish you can prepare ahead or rustle up

in no time at all. Light, easy and delicious!

+ Ditd! the starter and serve some great nibbles with drinks instead. Check out our ideas on page 62.

+ Don't dismiss the easy route -

try a perfectly dressed crab (dressed by someone else!) or a plate of fabulous prawns with mayo.

+ See what's available at the deli, supermarket or fishmonger. You can now find fantastic. fish starters, where a.1I the work has already been done. + Even a simple platter of smoked salmon will hit the spot. Serve with slices of rye or brown bread, lemon wedges and plenty of black pepper.

14 woman&home PASSIONATE A~OUT fOO~

Smoked salmon blinis with caviar

You could also use reduced-fat cream cheese, spread thinly, on these.

PREPARATION TIME, 15 MINUTES MAKES 32

2 x 135g packs blinis

200g (7oz) half-fat creme fra/che ltbsp horseradish sauce

200g (7oz) smoked salmon

1 x 100g pot salmon caviar or lumpfish roe

1 Warm the blinis in the microwave for 20 seconds or wrap them in foil and warm in the oven for 2 minutes. 'Mix together the creme frakhe and horseradish and set aside.

2 Place the blinis on a platter and top each one with a dollop of creme fraiche, a slice of smoked salmon and % teaspoon of the caviar or roe. Per serving. 44(als. 2.5g fat (lg saturated fa!), 2.5g carbohydrate

Salmon pate with Melba toast

You can use reduced-fat cream cheese here, too.

PREPARATION TIME: 20 MINUTES PLUS CHILLING SERVES 8 TO 10

400g (140z) cream cheese 300g (tOoz) smoked salmon 2tbsp horseradish sauce juice v.. lemon

freshly ground black pepper

1 small bunch chives, chopped

15 medium or thick 51 ices bread, toasted

1 Whizz up all' the ingredients, except the chives and bread, in a processor until smooth. Season and chill until needed.

2 For the Melba toast. split the toast through the middle, then gri.11 the untoasted side. Serve with the pCile sprinkled with chives. Per serving. 365·29! cets, 26·2! 9 fat (15-12g saturated fat), 19-159 carbohydrate

W&H TIP

The p~te will. keep overnight in the fridge.

~Fr+

Fish. such as salmon and trout. is popular during the festive season. And what a delicious way to your intake of healthy Onlel:I8-!!II

relatively high salt content but as long as you eat a balanced diet, without too many pre-prepared foods, it's a fab Christmas treat. Smoking fish won't destroy its vitamin D content or the fatty acids that protect against heart disease, psoriasis and arthritis.

Salmon pate with Melba toast

powerhouses of nutrients, too. They are high in zinc, protein

and selenium, which works with vitamin E to promote growth

and fertility. It is also believed to protect against cancer. Scallops

in particular are an excellent source of vitamin 812, and are rich in selenium, potassium and zinc. All shellfish is very low in fat.

Scallops with rocket and saffron mayonnaise

A simple salad with strong flavours, the scallops are a good source of protein and omega.-3s, as well as minerals iron, selenium and zinc.

PREPARATION TIME: 10 MINUTES COOKING TIME: 5 MINUTES SERVES 6

2 large pinches saffron strands or %tsp turmeric Btbsp mayonnaise

2tbsp olive oil

18 large scallops without roes, muscle removed 150g (50z) rocket

1 Mix together the saffron, or turmeric, with 2 tablespoons of boi.ling water and leave to infuse for 10 minutes. Stir into the mayonnaise, season and chill until needed.

2 Mix together the olive oil and scallops. Heat a large frying pan until very hot and cook the scallops for 1 minute on each side, until golden. Remove from the pan and place on a bed of rocket leaves, with the saffron mayonnaise served on the side.

Per serving. 162cals, l1g fat (2g saturated fat), 6.5g carbohydrate

Ordering fish online is great for a special occasion like Christmas. The fish will be guaranteed fresh, comes well packed with plenty of ke and saves you the hassle of shopping. Here are some of our favourites:

Matthew Stevens and Son (01736- 799392, mstevensandson.co.uk). Supplies fish from sustainable sources in Cornish waters. Great for fresh, unpasteurised crab meat.

FishWorks (0800-0523717. fishworks. co.uk). FishWorks has ten restaurants and fishmongers in London and the south-west, and offers an excellent delivery service with helpful tips. The shellfish platter is ideal for Christmas.

Forman and Field (020 8221 3939, formanandfield.com). Supplier of smoked salmon to Fortnum 8r Mason and many London hotels and restaurants. the salmon is the original "tondon Cureu, which is dry and smoky. Also a good source for different smoked fish and other goodies.

Prawn salad with basil citrus dressing

Prawn salad with basil citrus dressing

Zingy basil and citrus complement the sweet flavour of the prawns. Prawns are high in selenium, which may help protect against cancer.

PREPARATION TIME: 10 MINUTES SERVES 6

1 x 22Sg bag mixed salad leaves 600g (11b 50z) cooked king prawns 2 avocados, peeled and sliced

2tbsp chopped macadamia nuts or Brazil nuts, toasted For the dressing,

11, small shallot, peeled and chopped zest and juice Y, orange

juice Y, lime

handful fresh basil leaves, chopped Stbsp olive oil

1 To make the dressing" place the shallot, orange zest and juke, lime juice and basil leaves in a food processor and whizz to combine. Slowly pour in the olive oil and pulse a few times. Cover and chill in the fridge until needed.

2 Put the salad leaves, prawns, avocado slices and nuts in a, large bowl. Pour over the dressing and toss to combine, then divide the salad between six plates and serve immediately.

Per serving. 316(als, 23g fat (4.5g saturated tet), 2g carbohydrate

woman&home PASSIONATE ABOUT FOOl) 17

CHRISTMAS LUNCH

I ~ ~ It's just a roast really - but a very important one! Make a list of everything you are serving and check out which recipes can be prepared, cooked or even frozen ahead of time


Cooking times vary depending on the size of bird and the heat of the oven, so check it's cooked through by piercing the leg with a sharp knife - if the juices run clear, it is ready; if the Juices are pink ,it's not,

PREPARATI,ON TIME: 15 MINUTES COOKIN,G TIME: WILL VARY SERVES 8

175g (60z) butter, softened 1 x 4kg (8 to 9!b) turkey

1 lemon, halved

1 onion, peeled

few fresh bay leaves

few sprigs fresh rosemary, sage and thyme 200ml (711 02;) dry white wine

1 Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Season the butter well, then use your hands to loosen the turkey skin away from the breast and push the butter under the skin. Start from the wishbone end, otherwise you'll tear the skin. Carefully fold the skin back. Season the turkey well allover.

2 Put both lemon halves, the onion and all the herbs in the body cavity, Place in the roasting tin and pour the wine around the bird, Bake in the oven for 30 minutes, then reduce the temperature to 180 C 160 C fan, 350 F, gas 4 for a fu rther 1 Y2 hours, Baste it now and then. Remove from the oven and leave to rest for 30 minutes, Increase the temperature to 200 C, 180 C fan, 400 F, gas 6 for the potatoes, parsni ps, stuffing and chipolatas.

3 To carve, remove the leg6 and wings. Cut the whole breast off the turkey then slice the breast and legs,

Per serving. 337ea/s, 22g fat (13g saturated fat), 1 9 carbohydrate

+ HONEYED ROASTED PARSNIPS

Makes enough to serve 8. Cut l'kg (21b 40z) parsnips into halves or quarters. Cover with water, bring to the boil and simmer for

5 minutes, then drain. Warm 3tbsp groundnutoil in a roasting tin. Add the parsnips and (oat in the oil. Once the bird is out of the oven, roast the parsnips at 200 C, 180 C fan, 400 F, gas 6 for 20 minutes. Coat with 2tbsp runny honey and 1 tbsp grai n mustard and return to the oven for 10 minutes to crisp up,

Per serving: 131 cets, 6g fat (1 9 saturated fat), 199 carbohydrate

~=t"~~m.

cheap, but it's worth it. Here are

some of the best turkey suppliers: + The Guild of Q Butchers (01738- 450443, gui!dofqbutchers.com), is an independent group of meat traders committed to fantastic quality, Find your nearest Q butcher for a choice of free-range and organic turkeys. + Kelly Turkeys (01245-223581, kelly-turkeys.com), Home of the fabulous KellyBronze turkey, your bird will be delivered in a sturdy box with cooking instructions, Kel.ly Turkeys also supplies boned out and rolled turkey breasts and crowns (the breast meat only on the bone).



Perfect roast potatoes

We like to use groundnut oil. but you could use sunflower or olive.


2kg (4Y>lb) King Edward potatoes. peeled and halved 125ml (4%fl 02:) groundnut oil or 125g (4%02:) fat

1 Put the potatoes in a large pan and add Just enough water to submerge them. Cover with a lid and bring to the boil. Lower the heat and simmer for 5 minutes. Drain and shake in a colander to fluff up the edges of the potatoes. Cover to steam for a few min utes.

2 Pour the oil' into a. large rcastmq tin and place it in the oven until hot. Carefully arrange the potatoes in the roasting tin with the hot oil -it should sizzle when the potatoes go in. Turn the potatoes so they are evenly coated in oil and roast for 40 minutes, turning halfway through cooking. Drain off the oil and season with salt. Cook for a further 5 minutes or until golden and crisp.

Per serving,' 290(a/s, 12g fat (1. 5g saturated fat), 43g carbohydrate

Classic bread sauce

You can replace the milk with rich chicken stock for a, lighter result.


SOOml (1Sfl oz) whole milk 2 onions, quartered

20 woman&home PASSIONATE AeOUT FOOP

6 whole cloves 3 bay leaves

5 black peppercorns

100g (40z) granary/white breadcrumbs, plus extra to decorate 15g (v..oz) unsalted butter

4tbsp double cream

%tsp freshly grated nutmeg

fresh rosemary sprigs, to decorate

Pour the milk into a pan with the onions, cloves, bay leaves and peppercorns, Bri nq to the boil, then strain into a saucepan, Add the breadcrumbs and place over a low heat Stir continuously until smooth. then stir i,n the remaining ingredients and season to taste Decorate with breadcrumbs and rosemary sprigs.

Per serving. Ig4ca/s, 11g fat (7g saturated fat), 199 carbohydrate

Rich gravy

Low in fat, a drizzle of our gravy adds a luxurious flavour to the meat.

PREPARATION TIME:5 MINUTES COOKING TIME: 1S MINUTES SERVES 8

1 litre (1¥opt) turkey or good-quality chicken stock 1S0ml (%ptl white wine

few sprigs fresh thyme or sage 2 fresh bay leaves

ldsp cornflour

1 Put the stock and the wine ina saucepan, add the herbs, then bring to the boil and bubble, until reduced by half.

2 Fish out the herbs, then mix the cornflour with a. I lttle cold water. Add to the stock and stir until thickened slightly. Taste for season ing. 3 Before serving, add the roasting Juices from the turkey and bring back up to the boil. Serve in a warmed gravy jug.

Per serving. 44cals, 39 fat (O.5g saturated fat), 43g carbohydrate

Spiced cranberry sauce

It's easy to make your own and the spices make it a bit special.

COOKING TIME: 20 MINUTES SERVES 8

400g (140z) fresh or frozen cranberries

zest and juke 1 orange, plus extra zest to decorate 4tbsp molasses sugar

75ml (3fl oz) port

5 cloves

1 cinnamon stick

25g (10z) unsalted butter

Put all the ingredients, apart from the butter, in a saucepan. Bring to the boil, then simmer very gently for 20 minutes, until the cranberries begin to burst Stir in the butter, season and decorate with orange zest Per serving. 77cals, 2.59 fat (1. 5g saturated fat), 11g carbohydrate

The table packed with delicious side dishes to accompany Christmas lunch is a veritable treat for the body. Think of the colours - red cabbage and cranberries, green sprouts, orange carrots and yellow squash. They answer what health professionals tell us: to eat a rainbow of fruit and vegetables to ensure we gain the maximum benefit of all the different antioxidants and vitamins.

A ~ o-v ~ ~ Go wild with a choice of delicious winter vegetables for Christmas Day lunch. Our red cabbage can be made the day before and reheated when needed

+ RED CABBAGE WITH AIPPLES AND CRANBERRIES

To serve 8, layer up 1 red cabbage, shredded, with 1 onion, sliced, and 1 apple, 2tbsp brown sugar, 2tbsp red wine vinegar, a pinch of ground cinnamon and a pinch of allspice. Add around 50g (202) whole cranberries and season well, Dot the top with butter, then cover and cook either on a very low heat for 2 hours or in a low oven. Per serving: 55ca/s, 2g fat (1g saturated iet), 9g carbohydrate

+ BRUSSELS SPROUTS W.ITH PANCETTA AND CHESTNUTS

To make enough to serve 8, steam 750g (lib 100z) Brussels sprouts, peeled if necessary, for 10 mi nutes. Meanwhi Ie, put 125g (4Y2oz) diced pancetta or bacon lardonsinto a. frying pan and fry until it turns crispy. Leave the pancetta in the pan. Once the sprouts are cooked, toss them in the pan with the pancetta and, over a high heat, add a squeeze of lemon i uice and 25g (loz) butter and stir unti I the butter has melted. Add 1 x 200g pack vacuum-packed cooked chestnuts, chopped, and stir to combine and heat through.

Per serving. 148cals, 8g fat (3g saturated fat), 13g carbohydrate

+ CARROTS WITH HONEY AND THYME GLAZE

To make enough to serve 8, melt 25g (102) unsalted butter and 1'1, tablespoons of runny honey in a large frying pan over a high heat. Add 400g (1402) baby carrots, scrubbed, 5 sprigs fresh thyme and

50ml (2fl OZ) water and season with salt and pepper to taste. Cover and cook for 5 to 6 minutes, stirring occasionally until soft. Per serving: 50ca/s, 3g fat (1.59 saturated fat), 69 carbohydrate

+ HONEY-COATED, BACON-WRAPPED CHIPOLATAS AND APPLE AND CHESTNUT STUFFING BALLS

To make the stuffi.ng, melt 259 (1 oz) unsalted butter in a large frying pan over a low heat. Add 1 onion, finely chopped, and 2 tablespoons of chopped fresh sage and cook gently for 10 minutes, until softened. Increase the heat to high, pour in 3 tablespoons of Calvados (optional), and cook for 1 minute. Let the mixture coot, then stir in 350g (12 oz) pork sa usage meat, 1 x 200g pack vacuum-packed cooked chestnuts, chopped, 1 Bramley apple, coarsely grated, and 75g {30zl fresh white breadcrumbs. Season with salt and pepper.

Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Shape the stuffing into plum-sized bails. To make the chipolatas, cut 9 streaky bacon rashers in half lengthways and wrap around 18 ch ipolatas. Place the chipolatas and stuffing balls in a roasting tin lined with greaseproof paper. Brush the chipolatas lightly with 2 tablespoons of runny honey. Roast in the oven for 30 minutes, until' the chipolatas and stuffing balls are cooked through and look golden. Serves 8.

Per serving. 267cais, 159 fat (6g saturated fat), 24g carbohydrate


Leek, Taleggio and broccoli tart

Leeks are high in manganese, a mi ner OIl essential for healthy bones, whi Ie broccoli is a great source of calcium.

PREPARATION TIME: 20 MINUTES, PLUS 10 MINUTES CHILLING COOKING TIME: 30 MINUTES

SERVES 6

2S0g (90z) shortcrust pastry

300g (100z) broccoli, cut into small florets 1tbsp olive oil

1 large leek, thickly sliced

1 garlic dove, crushed

%tsp (hopped fresh thyme 4tbsp dry white wine

2 eggs, lightly beaten 100ml (4fl oz) double cream 4tbsp semi-skimmed milk 1tsp mustard powder

85g (3%oz) Taleggio cheese, sliced You will need

10 x 34<m (4 x 13in) loose-based fluted tart ti n

1 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Rollout the pastry and use it to line the tin. C hi II for 10 minutes, then line with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and cook for a further 5 min utes Reduce the oven to 170 C, 150 C fan, 325 F, gas 3.

2 Meanwhile, cook the broccoli in a pan of salted boiling water for

3 minutes, until Just tender. Drain and set aside. Heat the oil in a f'rying

26 woman&home PASSIONATE AaOUT FOOD

pan over a medium heat and cook the leek for 10 minutes until soft Add the garlic, chopped thyme and wine and cook for a further

2 minutes. Stir the broccoli into the pan, then season with salt and freshly ground black pepper and transfer to the pastry case.

3 Put the eggs, cream, milk and mustard into a bowl and whisk gently with a fork until well combined. Season and pour over the vegetables. Place the cheese slices on top and bake for 1 S minutes, until just set Per serving. 393(aI5, 309 fat (149 saturated tet), 21 9 carbohydrate

Mushroom and artichoke souffles

Artichokes are packed full of antioxidants, .including vitamin C. which can help boost the immune system and slow the ageing process.

PREPARATION TIME, 25 MINUTES COOKING TIME: 20 MINUTES SERVES 4

15 g (%oz) butte r 'h small onion

1 garlic clove, finely sliced 1tsp rosemary, finely chopped

75g (30l) small chestnut mushrooms, halved or quartered 60g (2'hoz) artichoke hearts, drained and quartered

15g ('hoz) walnut pieces

ground nutmeg, to season

v"tsp vegetable stock powder

1v"tsp brandy

lest v" lemon

3tbsp double cream

40g (1%Ol) fresh white breadcmmbs 60g (2V,Ol) ground walnuts

15g (V,oz) Cheddar or Gruyere, grated 'i4tsp baking powder

2tbsp semi-skimmed milk

1tbsp fresh parsley, chopped

1 large egg, separated

You will need

4 x 150ml ('Apt) ramekins

1 Melt the butter in a pan and gently fry the onion, garlic and rosemary for 5 minutes. Add the mushrooms, artichokes and walnut pieces and cook for a further 5 to 10 minutes, then season well with salt, pepper and nutmeg. Add the vegetable stock powder, brandy and lemon zest, boil for a couple of minutes, then add the cream.

2 Preheat the oven to 180 C, 1 60 C fan, 350 F, gas 4 Butter the rarnsklns and put the vegetable and nut fill ingin the base. Put the breadcrumbs, ground walnuts, cheese, baking powder, milk, parsley and egg yolk into a bowl, season well and mix.

31n a clean bowl, whisk the egg white to soft peaks, fol'd half into the breadcrurnb mixture until combined, then fold in the rest. Spoon into the ramekins and cook for 15 to 20 minutes, until: risen and golden brown. Serve immediately.

Per serving. 306ca/s. 25g fat (8g saturated fat), 109 carbohydrate

Mushrooms have a high water content. When cooking them, the trick

is to begin on a high heat to help them release their water. Some people make the mistake of cooking mushrooms on a low heat. which often causes them to add more oil and butter. which is unnecessary for the mushroom and the waistline. Once the water has been released. turn the heat down and let the liquid evaporate.

For a spedal roast, it's worth finding a good supplier:

The Guild of Q Butchers (01738-450443, guildofq butchers.com) sells fantastic beef - it's where the beef in this picture came from.

Donald Russell (01467- 629666, donaldrussell.com) sells superlative Frenchtrimmed ribs of beef.

Also, check out: The Real Meat Company (01985- 840562, realmeat.co.uk), and The Well Hung Meat Company (0845-2303131, wellhungmeat.com).

Rib of beef with horseradish Yorkshires

Roast goose with apple and bay leaves

The sharp caramelised apples cut through the richness of the meat

PREPARATI.ON TIME: 15 MINUTES, PLUS 20 MINUTES RESTING COOKING TIME: 3 HOURS 30 MINUTES

SERVES 6

approximately 5.5kg (12lb) goose 1 whole garUc bulb

6 red cooking apples

40g (1'hoz) unsalted butter 3tbsp caster sugar

handful fresh bay leaves 15g (%oz) plain flour 600ml (1pt) chicken stock

1 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Remove the giblets and any excess fat from the goose, then dry the bird inside out with kitchen paper. Season wei'! and fill the cavity with the garlic bulb and three whole apples. Secure the neck flap with a cocktail stick.

2 Put the goose onto a wire rack in a large roasting tin. Cover the wings with foil to prevent them from burning and place in the oven. After 30 minutes, lower the temperature to 180 C. 160 C fan, 350 F, gas 4 and cook for a further 3 hours. Let the goose rest for 20 minutes before carving.

3 Meanwhile, core the rernaininq apples and cut into thick wedges. Melt the butter in a fryi.ng pan over a low heat. Add the sugar and

sti r unti I dissolved. Add the apples and bay leaves and cook for 10 minutes until golden. Place the goose on a serving dish and surround with the apple wedges.

4 For the gravy, pour all but 2 tablespoons of fat out of the roasting tin. Add the flour to the tin and stir over a 'low heat for 1 minute. Take the garlic and an apple from inside the goose. Cut the garlic bulb in half and squeeze the roasted paste from the cloves into the tin. Halve the apple and scoop out the fluffy puree. Stir into the tin, then slowly add the chicken stock, whisking as you go. Simmer for 2 minutes until thickened. then season. Strain before serving.

Per serving. 621 cets. 40g fat (4g saturated fat), ! 9g carbohydrate W&HTIP

The best way to carve a goose is to remove the 'legs first by cutting through the skin between the leg and the breast, bendi nq the legs outwards and cutting, through the Joints to detach. Cut along the breastbone to remove the breast. Place on a carvinq board and carve lenQlthwise. Carve the leqs by cutting parallel to the bone.

Rib of beef with horseradish Yorkshires

A rib has fantastic flavour as it is cooked on the bone.

PREPARATION TIME: 30 MINUTES COOKING TIME: 2 HOURS

SERVES 6 TO 8

2.5kg (5%lb) beef rib on the bone, ask your butcher to HFren(h trimit" to take off the top section of fat

For the horseradish Yorkshires

100g (40z) plain flour

2 egg5, beaten

300ml (V,pt) skimmed milk 2tbsp horseradish sauce 2tbsp sunflower oil

You will need

12-mould patty tin

1 Preheat oven to 220 C, 200 C fan, 425 F, gas 7. Spri nkle the meat with plenty of salt and pepper. Place in a roasting tin and cook for 20 minutes. Then turn the oven down to 170 C. 150 C fan, 325 F, gas 3 and cook for a further 1 hour 40 minutes. Rest the meat for 15 minutes before serving. To calve, run the knife down between the bone and flesh to remove it completely, then slice the meat.

2 To make the Yorkshires, sift the flour into a bowl with a good pinch of salt. Make a well in the centre and add the beaten eggs, gradually drawing in the flour. Add the milk a little at a time, stirring until the batter ,is smooth. Stir in the horseradish sauce. Alternatively, put the whole lot into a food processor and whizz until smooth.

3 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. You can bake the puds while the beef is resting. Add a I ittls oil to each patty tin and heat in the oven until hot. Pour in the batter to just under the rim, then bake for 1 5 minutes, until risen and golden.

Per serving; 600-447cals, 25-19g fat (8-6g saturated fat), /6-/29 carbohydrate


CHRISTMAS LUNCH

cp~ Remember our mantra: "a little bit of what you fancy does you good". Just a small portion won't do you or your waistline any harm and will also be immensely satisfying.

Don't tell us you'll still be hungry after such a delicious lunch!

!~~

pudding, check out our redpe on www.womanandhome.(om.

+ There are so many variations around and you'll find them all in the supermarket, whether you're after a vegetarian, gluten-free, alcohcl-free or dairy-free puddlnq, -I-For an indulgent accompanlment,


Iced coconut, mango and rum pudding For an alternative to the classic Christmas pudding, be inspired by tropical Cari bbean flavours for this deliciously different dessert.

PREPARATION TIME: 20 MINUTES, PLUS 3 HOURS MARINATING AND 6 HOURS FREEZING

COOKING TIME: 10 MINUTES

SERVES 8

250g (90z) dried mango, finely chopped 4tbsp dark rum

4 free-range egg yolks

100g (4oz) golden taster sugar 350ml (12fl oz) double (ream

100g (4oz) creamed coconut, grated 200g (7oz) Greek yogurt

1 large mango, sliced thkkly, to decorate shop-bought mango and passionfruit saute, to serve You will need

1.2 litre (2pt) basin or loaf tin, lined with dingfilm

1 Chop the dried mango in the food processor usinqthe pulse button, then marinate it 'in the rum for a few hours.

2 Whisk the egg yolks and sugar together. Bring the cream to the boil, then pour over the yolks, whisking all the time. Return to the pan and cook gently until the mix thickens slightly. Take off the heat, add the coconut and stir well to dissolve.

3 Allow to cool, then add the yogurt Add the mango and rum and pour into a basin or loaf tin. freeze for about 6 hours. When ready to serve, remove from the freezer and invert onto a serving dish. Place the mango slices on top and serve with mango and passicnfruit sauce. Per serving: 390ca/s, 32g fat (1 7g saturated ist), 199 carbohydrate

CHRISTMAS LUNCH wJJt c.D~ SrrU.tt

Salad of pears with walnuts & Roquefort dressing

Th is salad is also great as a starter and the dressing, which can be made with other blue cheese such as Gorgonzola, is good with any chunky salad.

SERVES 4, OR 6 AS A STARTER

THIS RECIPE IS FROM DELIA'S HOW TO CHEAT AT COOKING (EBURY, (20).. DELIA IS BACK ON OUR SCREENS ON BBC2

IN EARLY NOVEMBER. SHE D'ESCRIBES THE BOOK AS,

"A WHOLE NEW APPROACH TO COOKING AND EATING IN THE 21 ST CE NTURY. WHAT'S ON OFFER HERE IS A WAY FORWARD - FIRST FOR THOSE WHO ARE AFRAID TO COOK, AND SECONDLY, FOR THOSE WHO ARE SHORT OF TlME.~ FOR FANTASTIC W&HBOOK OFFERS, TURN TO PAGE 148

420g jar pear quarters in grape juice (M&S), or any tinned pears 25g walnut halves

110g watercress, spinach and rocket salad

4 spring onions, induding the green parts, finely chopped For the Roquefort dressing

40g Roquefort

2 rounded tablespoons half-fat creme fraiche

2 rounded tablespoons Delouis Fils fresh mayonnaise 1 fat dove garlic, peeled

1 teaspoon English mustard powder

1 tablespoon Fattorie Gia(obaz;zi vintage aged balsamic vinegar (Sainsbury's)

Divide the salad among the serving plates and scatter over the sprinq on ions, then drain the pears in a sieve and dry them a. little with kitchen paper before arranging them on top of the salad. Place the walnuts in a mini-chopper and pulse-chop them until quite chunky, then empty them onto a plate.

For the dressing: add all the ingredients to the mini-chopper, season with freshly milled black pepper and whiz till the mixture is almost smooth - a few little bits of cheese left give it an interesting texture, Drizzle the dressing over the pears and scatter the walnuts over, Walnut bread would be great served with this.

32 woman&home PASSIONATE AeOUT fOO~

THIS RECIPE IS FROM GORDON RAMSAY'S HEALTHY APPETITE:

RECIPES FROM "THE

F WORD" (QUADRILLE, £20). IT ACCOMPANIES THE CHEF'S MOST RECENT TELEVISION SERIES, WHERE': HE SHOWS HOW TO PREPARE DISHES THAT NOT ONLY TASTE GREAT, BUT ARE ALSO PACKED WITH FRESH, NUTRITIOUS INGREDIENTS COOKED

IN A HEALTHY WAY. AS GORDON SAYS, "YOU

CAN PRE':PARE HEALTHY FOOD WITHOUT JEOPARDISING TASTE AND FLAVOUR." fOR FANTASTIC W&H BOOK OFFERS,

TURN TO PAGE 148

Gordon Ramsay's Roast chicken with baby vegetables

I always brown meat with a little olive oil. either on the hob or in a hot oven, then roast it at a lower temperature ~ browning improves the flavour of the meat and cooking it slowly keeps it tender and moist.

PREPARATION TIME: 20 MINUTES, PLUS 1S MINUTES .RESTING COOKING TIME: 1 HOUR

SERVES 4 T06

1 large chicken, about 1.8 to 2kg (4 to 4Y:.lbl sea salt and black pepper

1tbsp olive oil, plus a little extra to drizzle 1 head of garlic, halved horizontally

2 lemons, halved

handful fresh thyme sprigs few fresh rosemary sprigs

300g (100z) baby carrots, scrubbed

300g (100z) baby turnips, washed and halved if quite large 100ml (4fl oz) dry white wine

300ml ('hptl chicken stock

1 Heat the oven to 230 C. 200 C fan, 450 F,. gas 8. Rub the chicken allover with salt pepper and a little drizzle of olive oil. Place in a large roasting pan and stuff the cavity with half the head of garlic, 2 or 3 lemon halves and a few herb sprigs.

2 Roast the chicken for 20 minutes, then take it out of the oven and lower the setting to 200 C, 180 C fan, 400 F, gas 6. Add the carrots and turnips to the roasting pan and turn to baste in the juices. Put the remain ing garlic, lemon halves and herbs around the chicken. Drizzle a 'little olive

oil over the bird and vegetables, and sprinkle with a little salt and pepper, Roast for another 35 to 40 minutes or until the bird is golden brown

and cooked through ~ the juices should run dear when the thickest part of the thigh is pierced with a knife.

3 When ready, lift the chicken onto a warm platter, cover with foil and leave to rest for 10 to 15 minutes in a warm place. Put the vegetables into a warm dish, cover and keep hot

4 Meanwhile, skim off any fat from the cooking juices in the roasting pan, then place on the hob over a msdium heat. Add the wine, scraping up the sediment from the bottom of the tray to deqlaze and let bubble until reduced by hall Pour in the stock and again boil until reduced by half. Add any Juices from the rested chicken, then strain into a warm Jug

5 Carve the chicken and divide the meat and roasted vegetables between warm plates Pour the sauce over the chicken and serve.

Per serving: 435-290cals, 11-89 fat (2.5·2g saturated fat),

10-7g carbohydrate

woman&home PASSIONATE ABOUT fOOD 3S

You can keep the feel good factor - even with a fabulous dessert.

A lovely pud is not for hungry moments/ but just think of it as a special treat - the key is in the portion size. Keep it small

and keep it delicious/ and you won't feel you're missing out

DESSERTS

Russian Gogol-Mogol

Th is Russian Christmas dessert is light and frothy and is def nitely one for the grown-ups.


4 large free-range eggs, separated

100g (4oz) unrefined golden caster sugar

zest 2 oranges - one finely grated and one finely shredded 4tbsp dark rum or Cointreau

SOml (2fl oz) fortified sweet wine, such as marsala or muscatel langue du chat biscuits, to serve

1 Put the egg whites into a. large, deep, heat-proof bowl and add

a. pinch of salt. Stand the bowl over a pan of water. Over a low heat, whisk the egg whites with a hand-held electric whisk on high speed for 3 minutes, until the mixture is white and foamy.

2 Add half the golden caster sugar and whisk again for 4 minutes

to form a soft meringue. Add the egg yolks, one by one, and the remaining sugar, whisking constantly. Add the finely grated orange zest and rum, then drizzle in the wine. Whisk for 3 to 4 minutes more so it forms a high, golden froth.

3 Pour into glasses while the mixture is still warm, sprinkling each with fine zest sh reds. Serve with langue du chat biscuits.

Per serving: 122cals, 4g fat (1 9 saturated fat), 13g carbohydrate

Apple and Calvados parfait with blackberry compote

Blueberries and blackberries are both powerhouses of antioxidants. If you don't have any Calvados, you can use brandy.

PREPARATION TIME: 30 MINUTES, PLUS 6 HOURS FREEZING COOKING TIME: 15 MINUTES

SERVES 8 TO 10

8 Granny Smith or Cox's apples 300ml (V,pt) dry white wine

1 cinnamon stick

2 whole cloves

'htsp vani lla extract

200g (70z) golden caster sugar 4tbsp Calvados

6 free-range egg yolks 300ml (V,pt) double cream For the blackberry compote 450g (Ub) blackberries 225g (Soz) blueberries

100g (40z) caster sugar

You will need

900g (2Ib) loaf tin, lined with clingfilm

1 Peel, core and thinly slice the apples. Place in a saucepan with the wine, cinnamon stick, cloves, vanilla extract and half the sugar. Cook gently until most of the liquid has evaporated and you are left with a thick puree. Remove the spices and beat the puree until smooth. Add the Calvados, cover and chill until cold.

2 Beat the egg yolks and remaining sugar until pale and thick. Whip the cream to soft peaks. When the apple puree is completely cold, fold it into the egg yol k mixture, then fold in the cream. Pour into the terrine and chill in the freezer for at least 6 hours or overnight.

3 To make the compote, wash the fruit and place in a saucepan with the sugar and 2 tablespoons of water Cook on a gentle heat just until the blueberries burst and the ju ices start to run. C hill in the fridge and serve alongside the parfait

Per serving. 500-400caI5, 24-209 fat (14-119 saturated fat), 54-44g carbohydrate

woman&home PASSIOINAH A80UT FOOf) 39

DESSERTS

We think blackberries are

an essential freezer item, so you can enjoy them even in winter in fabulous recipes, such as our crumble. Openfreeze on trays lined with baking parchment. then place in plastic bags .. Like all berries, blackberries are high in vitamin C and essential antioxidants that help fight free radicals in the body.


deco Which one are you?

With six stunning shades to choose from the deco range is perfect for adding colour to your kitchen. Vivid, smart, cool. subtle, zingy or fresh; available in two kettle styles with matching toaster, there's a. deco colour for everyone. Find your nearest stockist at www.prestlge.to .. uk

Prestige'

Blackberry and apple crumble tart

With this recipe, add the blackberries when you start to cook the apples, so you achieve a smooth, thick compote consistency.

PREPARATI.ON TIME: 35 MINUTES, PLUS 30 MINUTES CHILLING COOKING TIME: ABOUT 1 HOUR

SERVES 8 TO 10

265g (911..0z) sweet shortcrust pastry For the filling

800g (lIb 120z) la rge Bramley apples 300g (100z) blackberries

50g (20z) caster sugar

For the crumble topping

150g (50z) plain flour

J.'.tsp ground cinnamon

100g (40z) unsalted butter, chilled 75g (30l) caster sugar

dotted cream, to serve

You will need

26cm (10in) fluted flan tin with removable base

1 Preheat the oven to 200 C 180 C fan, 400 F, gas 6. Roi'! out the pastry and use to line the flan tin. C hi II for 30 min utes,

2 Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mi nutes until pale golden. Remove the beans, then return the tart to the oven for 5 to 10 minutes to dry the base.

3 Remove from the oven and lower the temperature to 180 C, 160 C fan, 350 F, gas 4. For the HII.i ng, peel, core and slice the apples. Place in a saucepan with the blackberries and sugar. Cook over a moderate heat until soft and most of the liquid has evaporated, stirring

freq uently to prevent the apples from sticking.

4 To make the crumble topping, sift the flour and ground cinnamon into a. bowl. Cut the butter into small pieces and rub into the flour using the tips of your fingers. Stir in the caster sugar.

5 To assemble the tart, place the apple and blackberry fil:lin9 in the pre-baked pastry case, spreading the mixture out evenly. Spri nkle the crumble mixture over the top, but avoid pressing down, as it looks best a bit uneven, with some of the juices seeping through the top.

6 Place the tart back in the oven and cook for a further 20 minutes or unti I the crumble is golden brown. Allow to cool for 15 minutes before serving with a generous dollop of clotted cream per portion.

Per serving: 427- 342cals, 20-16g fat (9-79 saturated fat),

61-49g carbohydrate

Champagne jelly

Champagne jelly

A light dessert with Champagne makes a truly gfOWn"Up treat. It's full of antioxidant-rkh berries and ~ best of all ~ no fat whatsoever!

PREPARATION TIME: 10 MI.NUTES,PLUS 3 HOURS CHI.LLING COOKING TIME: 15 MINUTES

SERVES 4

100g (40z) blueberries

100g (40z) small seedless red grapes

500ml (18fl 0":) Champagne, or sparkling wine 50g (20z) caster sugar

3tsp powdered gelatine

You will need

4 'Champagne flutes or tall glasses

1 Divide the blueberries and grapes among the glasses. Pour half the Champagne into a pan and add the sugar and gelatine. Heat gently, stirring until all the sugar and ge'latine have dissolved, then turn up the heat until almost boiling.

2 Slowly add the remaining Champagne. Pour into the glasses and chill for 3 hours or until softly set Serve immediately ~ the longer the jelly is out of the fridge, the more it will soften.

Per serving: 1 74(als, Og fat (Og saturated tat), 199 carbohydrate

., ,!DII_'II"I

Grown-up jellies are the ult~mate feel good dessert and very trendy! You just need to set the liquid with gelatine and add the slightest touch of alchohol for flavour.

Here are some great combinations:

Blood orange and Campari Gin, tonic and lime Pomegranate and cranberry Apple and Calvados

Peach and Amaretto


DESSERTS

Mango and lime sorbet

Our refreshing and liqht-as-air sorbet has vitamin (-rich mango and lime, plus kaffir limelsaves to add depth to the flavour

PREPARATION TIME: 20 MINUTES, PLUS 6 HOURS FREEZING COOKING TIME: 10 MINUTES

SERVES 8

400g (140z) (aster sugar 6 kaffir lime leaves

1.5kg (31b 6oz) ripe mango flesh, about 5 large mangoes finely qrated zest and juice 3 limes

1 Place the sugar, 400ml (14fl oz) water and lime leaves in a saucepan and heat, sti.rring occasionally until the sugar has dissolved. Bring to

a boil and boil for 10 minutes. Remove the I irne leaves and cool.

2 Place half the mango flesh in a blender, add some sugar syrup

and blend until smooth. Pour into a large bowl and repeat with the remaining flesh and syrup. Stir in the lime zest and juice and pour into a plastic box.

3 Place in the freezer for Z hours, remove and whizz in a food processor, then re-freeze for a minimum of 6 hours until frozen. Remove from the freezer 30 minutes before serving.

Per serving," 21 Deals, Og fat (og saturated fat), 55g carbohydrate

easy solutions in the storecupboard.

At Christmas, most supermarkets and delis stock fruits marinated in alcohol and syrup, which are always worth buying for your storecupboard, as they have a long shelf life. Just add a dollop of 0% fat Greek yogurt or half-fat creme fratche, a dusting of ground cinnamon or another fragrant spice and serve with a little biscuit on the side.

Dried fruits can be lightly poached with some Earl Grey tea and cinnamon. left to cool and served with 0% fat Greek yogurt for a healthy dessert or filling brunch dish.

Frozen fruits come into their own at this time of year. We are especially fond of forest fruit mixes. which contain blackberries. cherries, blackcurrants and blueberries. Packed with antioxidants, these berries are delicious just lightly cooked or made into a traditional crumble.

44 woman&home PASSIONATE AeOUT fOOO

Rice puddinq with fig, date and apricot compote

Our take on the traditional rice pudding uses cinnamon, cloves and nutmeg, which are known to have potent healing abilities.

PREPARATION TIME:S MINUTES COOKING TIME: 50 MINUTES SERVES 4

250g (90~) pudding or risotto rice 1.2 litres (2pt) semi-skimmed milk For the compote

150g (50~) dates

1 x 250g pack dried figs 125g (4"V::!o~) dried apricots

50g (2oz) pistachios, skins removed 1 clnnamon stick

2tbsp orange blossom water 2tbsp soft brown sugar

6 doves

2 gJatings fresh nutmeg

1 Rinse the rice, then place in a heavy-based pan with the milk. Stir well and bring, to the boil. Reduce the heat and cook gently for 50 mi nutes, or until the rice is tender.

2 Meanwhile, put all the compote ingredients into a pan and just cover with water. Simmer for 20 minutes, until the fruit has softened and the water has become syrupy. Remove the cinnamon stick and serve the compote spooned over the creamy rice pudding.

Per serving: 77 Ocals, 12g fat (4g setursied fat), 130g carbohydrate

Mango and lime sorbet (recipe page 44)

Orange and pistachio cheesecakes (recipe overleaf)

DESSERTS

Orange and pistachio cheesecakes

The main filling in these is Greek yogurt, which is high in calcium.

PREPARATION TIME: 10 MINUTES, PLUS OVERNIGHT CHILLING COOKING TIME: 5 MINUTES

SERVES 4

125g (4v..oz) wholemeal digestive biscuits 50g (20z) unsalted butter, melted

For the filling

2tbsp orange juice

6tbsp orange blossom honey

2tsp orange flower water or vanilla extract 3 leaves gelatine

200ml (7fl oz) whipping cream 300g (100z) thick Greek yogurt For the sauce

4 oranges, segmented

4tbsp orange blossom honey

25g (loz) pistachios, roughly chopped You will need

4 x 10cm (4in) ramekins

1 To make the base, crush the biscuits using a food processor or put the biscuits in a plastic bag and crush with a rolling pi n, then

stir in the melted butter. Divide between the ramekins, pressing down well and chill in the fridge for 20 minutes.

2 Mix together the orange juice, honey and flower water or vanilla extract in a pan and heat gently. Soak the gelatine leaves in cold water until softened, then add the leaves to the juice mixture and stir until dissolved. Remove from the heat and set aside to cool.

3 In another bowl, whip the cream until thick. Fold in the Greek yogurt and quickly stir in the cooled gelatine mixture. Spoon on to the biscu it bases and chill in the fridge overn iqht.

4 When ready to serve, make the sauce. Place the oranges and honey in a small pan and heat gently for 3 to 4 minutes, until the honey has dissolved. Unmould the cakes and sprinkle with pistachios. Serve with a spoonful of the honeyed orange sauce.

Per serving,' 730cals, 47g fat (27g saturated fat), 68g carbohydrate

48 woman&home PASSIONATE AaOUT !FOOID


Almonds are an excellent source of vitamins and protein.

PREPARATION TIME: 20 MINUTES COOKING TIME: 1 HOUR

SERVES 16

1S0g (Soz) dark chocolate, finely chopped 150g (50z) ground almonds

125g (4v..oz) unsalted butter

125g (4v..oz) caster sugar

7 free-range egg yolks

9 free-range egg whites

For the filling

100g (40z) icing sugar, sifted 1tbsp cocoa, powder

125g (4v..oz) softened butter For the glaze

375g (130z) dark chocolate 250ml (9fl oz) double cream

icing sugar and edible silver balls, to decorate You will need

18cm (7in) square cake tin with a removable base, greased and lined with baking parchment, and double-wrapped in foil on the outside to keep it watertight

1 Preheat the oven to 180 C 1 60 C fan, 350 F, gas 4. Mix together the chocolate and almonds and set aside. Put the butter and sugar into a food processor and whizz until pale. Add the egg yolks one at a time, pulsing for a few seconds after each. Add the chocolate mixture and whizz again to combine.

2 In a clean bowl, beat the egg whites to stiff peaks. Stir one-third

of the egg whites into the chocolate mixture, then fold in the rest

with a large spoon. Spoon into the cake tin. Stand the tin in a larger roasti ng tin, then pour hot water into the roasting tin to come halfway up the cake tin. Bake for 1 hour, unti I a skewer inserted into the

centre comes out clean. A.llow to cool in the tin before turni ng out.

3 Meanwhile, make the filling by whizzing together all the ingredients ina food processor For the g laze, gently heat the chocolate and cream in a saucepan, until the chocolate has melted, then beat with an slsctrk whisk until cooled and th ick Spl it the cake horizontally.

4 Spread the filling over one half. Put the other half on top, then pour over the glaze, letting it run down the sides. Decorate with chocolate cu rls (see page 51) and si Iver balls. Dust with io ng sugar before serving. Per serving. 510ca/s, 38g fat (20g saturated fat), 37g carbohydrate

f.:~E~E+

Many scientific studies have shown that people trying

to lose weight who deprive themselves of treats and foods they love will end up bingeing on high-calorie suqar-laden foods, So although our chocolate torte is rich and decadent, a small sliver will deliver that sense of pleasure and you won't need to go back for more.


Almond and apricot meringue roulade

Almonds add a welcome crunch to the meringue; they are high in "good" fats that help lower cholesterol, benefiting the heart.


4 free-range egg whites 250g (90z) caster sugar 1 tspcor nfl ou r

ltsp white wine vinegar ltsp vanilla extract

4tbsp flaked almonds, toasted

2 x 400g cans apricot halves in natural juke, drained and chopped ltbsp icing sugar, plus extra. to decorate

200ml (lfl oz) 0% fat Greek yogurt

3 to 4 physallis, or other fruit, to decorate You will need

31 x Hcm (12% x S'I4in) Swiss roll tin, lined with baking parchment leaving a. 2.5cm (lin) overlap around the edg.e

1 Preheat the oven to 170 C, 150 C fan, 325 F, gas 3. Put the egg whites in a large, spotlessly clean bowl with a pinch of salt. and whisk until the mixture holds stiff peaks.

2 Add the caster sugar 1 tablespoon at a. time, whisking well after each addition, until the meringue is thick and glossy. Stir in the cornflour, vinegar and vanilla extract, then fold through the almonds. Spread

the meringue on to the ti n using a spatula or palette knife. Bake for 20 minutes until the top is crisp, golden and firm to the touch.

3 Meanwhile, heat the apricots with the icing sugar, then simmer for a few minutes until pulpy. Leave to cool. Lay a sheet of baking parchment on a worksurface and dust with icing sugar. When the meringue has cooled sli.ghtly in the tin, ti p out on to the parchment and peel off the lining paper. Leave to cool completely.

4 Spread the yogmt over the meringue. Top with the apricot mixture. Carefully roll up the meringue like a Swiss roll, using the parchment paper to help you manoeuvre it. Sprinkle all over with sieved icing sugar and decorate with physallis

Per serving.' 240cais, 4g fat (O.3g saturated fat), 4Bg carbohydrate

Hazelnut meringue cake with Irish cream

Hazelnuts are high in oleic acid, which helps to lower cholesterol.


100g (4o:l) skinned whole hazelnuts 4 large free-range egg whites

225g (Soz) caster sugar

Almond and apricot meringue roulade

1tsp white wine vinegar oil, for greasing

130ml (4¥>fl oz) light double cream (suitable for whipping) 130ml (4¥>fl oz) half-fat creme frakhe

6tbsp Irish cream liqueur or Amarula

cocoa powder, to dew rate

For the chocolate curls

75g (30z) each white and dark chocolate You will need

2 x 20cm (Sin) sponge tins, lined with foil

1 Preheat the oven to 190 C. 170 C fan, 375 F, gas 5. Toast the nuts on a baking sheet for 5 minutes. Leave to cool. Whisk the eg9 whites until stiff, then graduaUy wh isk in the sugar (saving 1 tablespoon of sugar) and the vinegar. Whizz the nuts with 1 tablespoon of sugar until coarse, then whisk into the meringue.

2 Brush the foil in the tins with flavourless oil. Divide the rneri ngue mixture between them and bake for 40 minutes. Allow to cool for 10 minutes, then turn out on to a rack and remove the foil.

3 Mix the cream and creme fralche, then whip and whisk in the Irish cream; it should hold its shape. Put one cake baked-side down on a plate and, using a spatula, spread with two-thirds of the cream, then top with the other rnerinque, baked-side up. Spoon the remaining Irish cream mixture into the centre

4 To make the chocolate curls, melt the white and dark chocolate over a pan of simmering water, pour on to a board and allow to set in the fridge. When set, run a cheese slicer over the surface to curl the chocolate. Top the cake with the chocolate curls and dust over cocoa powder before servinq.

Per serving. 315cais, 179 fat (7g saturated fat), 37g carbohydrate

woman&home PASSIONATE ABOUT FOOl) Sl

~ERr+

Great news for cherry lovers is that you can now find pitted black cherries in the freezer cabinet, so you can use them in desserts all year round - English cherries have a short, if delicious, season

in July. Cherries are a good

Chocolate and cherry roulade (recipe overleaf)

woman&home PASSIONATE ABOUT rooc 53

DESSERTS

Chocolate and cherry roulade

Looks far more sinful than it i;s, with no butter and a 0% fat filling.

PREPARATION TIME: 15 MINUTES, PLUS 15 MINUliES SOAKING COOKING TIME: 20 MINUTES

SERVES 8

150g (50z) plain chocolate, minimum 50% cocoa solids 4 free-range large eggs, separated

100g (40z) (aster sugar

ltbsp cocoa powder

350g (12oz) frozen black cherries, thawed 2tbsp klrsch or cherry brandy

250ml (9fl cz) 0% fat Greek yogurt

You will need

28 x 38cm (11 x lSin) Swiss roll tin, lined with baking parchment

1 Preheat the oven 180 C, 160 C fan, 350 F, gas 4. Melt the plain chocolate in a bowl set over a pan of barely simmering water, stirrlnq. Allow to coo'l a little.

2 Wh isk the egg yolks with the sugar for about 10 minutes, until the mixture is pale and creamy In a separate bowl, whisk the egg whites until you have soft peaks. Stir the chocolate mixture into the egg yolk mixture and, when combined, gently fold in one spoonful of the egg whites to loosen the mix, followed by the rest

3 Spoon the mixture into the prepared tin and smooth over to fill the parchment evenly. Bake for 20 minutes until risen and firm to the touch, Sprinkle a dean sheet of baking parchment or dingfilm with the cocoa powder and turn the roulade out on to it. Cover with a dean tea towel and allow to cool.

4 Put the cherries in a bowl and drizzle with 1 tablespoon of kirsch. Leave for 10 to 15 minutes to soak, Mix the yogurt with the remai ni ng kitsch or cherry brandy, Sprinkle any remaini,ng liq uid from the cherries over the roulade before spreading with the yogurt Place the soaked cherries in the centre, Use the baking parchment or clingfHm to roll up the roulade - it doesn't matter if it cracks. Transfer to a plate with the join side facing down. Chill until ready to serve.

Per serving.' 257ca/s, 109 fat (4.5g saturated fat), 32g carbohydrate


Tarte tatin

Apples are known to be beneficial in protecting aqainst ilung disease.


150g (50z) golden caster sugar 100g (40z) unsalted butter

6 COX'$ or Golden Delidou5 apples, peeled, cored and halved plain flour, for dusting

200g (7oz) puff pastry

half-tet creme frakhe. to serve You will need

2.3cm (9in) heavy-based, ovenproof frying pan

1 Scatter the sugar into the frying, pan so it covers the base evenly. Thinly slice the butter and arrange it in a single layer over the sugar Place the apples, cut side up, in the pan, first around the edge, then

in the centre. Arrange them ti.ghtly in the pan. Don't worry if they look awkwardly tight - they will shrink a lot during cooklnq.

2 Cook on the hob, over a very gentle heat for 30 to 35 minutes, until the juices turn a dark caramel colour. Remove the pan from the heat. 3 lightly dust a work surface with flour and rollout the pastry into a circle about 26cm (1 OVoin) in diameter.

4 Preheat the oven to 190 C. 1 70 C fan, 375 F, gas 5. Lay the pastry over the cooked apples in the pan, tucking the edges down the sides. Prick the pastry with a fork and bake in the oven for 25 to 30 minutes, until golden. To remove the tart, place a plate over the pan and flip the tart on to the plate with a swift movement. Serve warm with a dollop of creme frakhe or vanilla ice cream,

Per serving: 314cais, 16g fat (109 saturated tat), 429 carbohydrate

Tiramisu pots

DESSERTS

Tiramisu pots

Tiramisu is a. classic dessert that never fails to please, and we've taken out a little guilt by using light mascarpone.

PREPARATI.ON TIME: 20 MINUTES, PLUS 4 HOURS CHILLING SERVES 6

18 Savoiardi biscuits (sugared sponge fingers)

300ml (V,pt) strong coffee, made using 2tbsp espresso powder and 300ml (%pt) boiling water

3tbsp Kalhua, Tia Maria or other coffee-flavoured liqueur 2 free-range eggs

2tbsp caster sugar

1 x 250g carton light mascarpone 150ml (%pt) double cream

dark chocolate, to decorate cocoa. powder, to decorate

You will need

6 serving dishes, glasses or ramakins

1 Place three sponge fingers in the base of each serving dish. 'Mix together the coffee and liqueur and drizzle over the biscoits.

2 Separate the eggs into two bowls and add the sugar to the yolks. With an electric hand whisk, beat the egg yolks and sugar until pale. Add the rnascarpone and cream, and beat until thickened. Whisk the egg whites until they form firm peaks, then fold into the cream mixture. Spoon on to the biscuits and chill in the fridge for at least

4 hours or overnight

3 To make our chocolate shapes, simply melt the chocolate over a pan 01 simmering water. Allow to cool, then spoon into a piping bag. Pipe shapes on to a sheet of baking parchment and leave to set hard. Make su re they are quite thick or they will break too easily.

4 Use a palette knife to gently prise them off the baking parchment and place on top of the desserts. Dust with cocoa powder and serve. Per serving. 380(21/5, 28g fat (9g saturated fat), 20g carbohydrate

With so much fabulous produce and cheat's ingredients around, it's easy to conjure up fab puds in no time at all. Try these ideas for delicious desserts with the feel good factor:

Mix together drained tinned Iychees with a squeeze of fresh lime and a scoop of passionfruit pulp.

Chop fresh pineapple with low-fat natural frozen yogurt and top with toasted coconut flakes.

Mix blackberries with low-fat fromage frais and top with dried apple slices.

To make sauces to go with frozen yogurt. ice cream or sorbet. buy tinned fruit in natural juice and simply whizz up in a food processor. Apricots and cherries taste especially delicious this way.

Remove the core of a few Bramley apples and fill with chopped dates and pecans. Sprinkle with brown sugar and ground cinnamon and bake until bubbling and fluffy.

Stewed apple is great chilled from

the fridge with 0% fat Greek yogurt stirred in, topped with a drizzle of honey or maple syrup. Sprinkle with some toasted almonds.

Serve a bought lemon sorbet in dishes that you've left in the freezer and top with dry. chilled sparkling wine.

Top frozen strawberry yogurt with thawed. frozen berries.

Mix thawed, frozen berries with crushed meringue and 0% Greek yogurt.

Crush some meringues. and add thick vanilla yogurt. chopped mango and the pulp of fresh passionfruit.

Put some dark muscovado sugar on top of some Greek yogurt and leave it in the fridge for a few hours to make a soft, fudgy topping that's delicious served with fruit.

w(>man&home PASSIQNAH ASOUT ;FOOO 57

THIS RECIPE IS FROM JAMES MARTIN'S THE COLL ECTtoN (M ITCH ELL BEAZLEY, £20), PACKED WITH 300 OF JAMES'S FAVOURITE RECIPES, FROM BREAKFASTS, SOUPS, SALADS, PIES, ROASTS AND FISH TO HIS SIGNATURE PUDDINGS, CAKES AND BISCUITS, THERE'S SOMETHING

FOR EVERYONE, AS JAMES SAYS, DTHIS

BOOK IS MY AlLSINGING, ALL-DANCING COLLECTION OF FOODS THAT WE CELEBRATE IN BRITAIN," FOR FANTASTIC W80H BOOK OffERS, TURN TO PAGE 148

58 woman&home PASSIONATE ABOUT WOO

James Martin's Chocolate mousse

Ange.1 Delight, blancmange, strawberry and orange jelly and chocolate mousse - all weal foods we used to eat as kids. I remember the blancmange my gran used to make. It was bright pink and was made in those old Jelly moulds. I'm not giving you the recipe for that, as the best is out of a packet. Another great treat, of course, was chocolate mousse. This, I suppose, is the grown-up version.

PREPARATION TIME: 15 MINUTES, PLUS 2 HOURS CHILLING COOKING TIME: 6 MINUTES

SERVES 6

200g (70z) dark (70% cocoa solids) chocolate, broken into pie(es 125ml (4%fl oz) warm water

3 large free-range egg5, separated 40g (1%0;1:) golden (aster sugar little whipped (ream, to serve

You will need

6 rarnekins or gla$ses

1 Place the broken-up chocolate and warm water in a. large, heat proof bowl and sit it over a pan of barely simmering water, making sure

the bowl doesn't touch the water.

2 Keep the heat at its lowest setting and allow the chocolate to melt slowly - it should take about 6 minutes.

3 Hemove it from the heat and stir thoroughly until the chocolate is smooth and glossy. let the mixture cool before adding the eg9 yolks. Mix them in thoroughly with a wooden spoon.

4 In a dean bowl, whisk the egg whites to the soft-peak stage. Whisk

in the sugar gradually, then continue whiskinq until the whites are glossy. Using a metal' spoon, fold the egg whites into the chocolate mixture. Take care not to knock the air out of the egg whites.

5 Divide the mousse between 6 rarnekins or glasses and chill for at least 2 hours. Serve with a dollop of whipped cream on top.

Per serving.- 246cals, 139 fat (7g saturated fat), 28g carbohydrate

Whether you're throwing. a party or having friends over for a Boxing Day buffet, we've ticked all the boxes to ensure that this year's get-together will be the best yet - plus there's

lots of tips and advice to help you get organised and stay calm

COME ON OVER

cp~ ~ Spoil your guests with an array of our delicious party-food ideas. They might be bite-sized, but they're big on flavour and are sure to get everyone in the party mood

~~e=f~l~er~nd

our ideas look impressive and are deceptively easy to make.

-I- THAI-STYLE PRAWN SHOTS

To make 12 prawn shots. you need 12 large raw prawns, deheaded and peeled with the tail shell attached, Split the prawns lengthways and remove any dark veins. Wash and dry. Lay the prawns on a bakinq sheet and drizzle with a little olive oil. Season, then cook under a hot grLl1 for 3 to 4 minutes, until the prawns are just opaque. In a bowl, mix together ]ll"tsp .sugar, 3tbsp Thai fish sauce, 4tbsp sweet chilli

sa uce, juice 2, limes, 1 chopped fresh ch ill i, 1 tbsp chopped fresh coriander and 1 tbsp chopped fresh mint, Spoon the dip into 12 shot glasses, Drop a prawn into each glass and serve immediately.

-I- SPICY TOMATO AND RED ONION SALSA

Mix together 2 tomatoes, and Yl red chilli, both deseeded and finely chopped, with V. red onion. finely chopped. and ltbsp olive oil.

W & H T P To make mulled wine, use a full-bodied red" such as Shiraz. Pour into a large pan - for 2 x 75(1 bottles. add 1 orange studded with 12 cloves and 1 ci nnam.on stick, Heat gently, and add sugar to taste.

-I- CHUNKY GUACAMOLE

Halve 1 large avocado, remove the stone and scoop out the flesh into a bowl. Mash with 1 crushed garlic clove, juice ]I, lime and 1tbsp olive oil, then add )12 red chilli, deseeded and diced, 2 spring onions, finely sliced and a handful of fresh coriander leaves, roughly torn, Add a little salt and mix well before serving,

-;. SOURED CREAM AND CHIV,E DIP

Place 1 x 1 42ml carton soured cream in a bowl: and add 1 crushed garlic clove, a large pinch of cayenne pepper and season with salt, Mix together and sprinkle 1 tbsp snipped fresh ch ives on top,

-I- POTATO SKINS

Preheat the oven to 200 C" 180 ( fan, 400 F, gas 6, Prick 6 large baking potatoes with a fork and rub with olive oil. Place directly on the oven shelf and bake for 45 minutes, until slightly sott. Leave to cool for 1 5 mi nutes Cut each potato in half lengthways, then cut in ha If again _ Scoop out the flesh (save to use in a bubble and squeak), leaving a layer of potato at least 1 cm (y>in) thick. Brush light;ly with olive oil, season with salt and pepper and bake, skin-side down, on a roasting dish for 30 minutes, unti'! cnsp. Turn over after 1 5 minutes,

+ To accompany dips, serve chunky chips or tortilla chips.

+ Toasted pitta bread cut into fingers is simple to prepare, and sticks of celery or cucumber make for easy and healthy dipping sticks - and keep them small in size, so guests get one dip per stick.

+ If you're watching your calorie intake, avoid creamy dips but enjoy our prawn shots, soup and salsa, which are all low in fat •. And don't forget to treat youJ'5elf to the fishcakes and hummus bites, but remember, moderation is key!


~

"Make a few, buy a fewH IS the golden rule

for busy party hosts who also want to enjoy the party! Here are some easy dip ideas:

Mix Greek yogurt with chopped fresh mint and cucumber.

Whizz up tinned chickpeas, drained and rinsed, in a bl.ender with some olive oil and lemon juice, for an easy "nearly hummus".

Whizz up tinned cannellini beans, drained and rinsed, in a blender, and add some crushed garlic for extra oomph.

Make a funky, Bloody Mary-style dip by adding tomato ketchup, Worcestershire sauce, a splash of vodka and a few drops of Tabasco sauce to some mayonnaise. Add a squeeze of lemon juice to taste.

Buy a good mayonnaise (you could also make it healthier by adding Greek yogurt to the mayo) and stir in either:

Roasted peppers whizzed up in a blender. Chopped chives with a good squeeze

of lemon juice.

Finely chopped hard-boiled egg and plenty of black pepper.

+ ROASTED CARROT AND GINGER SOUP

Preheat the oven to 220 C 200 C fan, 425 F, gas 7. Place 2509 (90z) carrots, 2 peeled shallots and 1 garlic clove, whole and unpeeled, in a large roasting tin. Stir in %tbsp 01 ive oi I and a pinch of salt. Roast for 35 minutes. Squeeze the roasted garlic out of its skin and discard the skin. Blend the roasted vegetables and garlic until smooth. Transfer to a pan and pour in 500ml (18fl oz) weak vegetabl e stock and lcm (%in) grated ginger. Return the soup to a simmer, then spoon into cups and garnish with Ztbsp toasted, flaked almonds and a pinch of crushed ch i II les

+ HADDOCK AND CHORIZO IFISHCAKES WITH YOGURT DIP

To make ZO small fishcakes. put 250g (90z) potatoes, peeled and chopped, in a pan of salted water and bring to the boil. Simmer for

10 minutes, then drai n, mash and set aside to cool. Put 250g (90z) haddock in a pan, cover with cold water and bring to the boil. Iurn off the heat and leave for 5 minutes, then remove from the water and flake. Cut 75g (30z) chorizointo small pieces and fry until crisp. Drai.n on kitchen paper, then combine with mash, fish, zest V2 lemon and

1 tbsp chopped fresh parsley. Season, then shape into 20 small fishcakes and chill, covered, for 30 minutes. Beat 1 egg in a bowl and heat 4tbsp vegetable oil in a pan. Place 100g (402) fresh breadcrumbs on a large plate. Dip each fishcake into the egg, then into the breadcrumbs and fry for 30 seconds on each side. In a small bowl, mix 6tbsp 0% fat Greek yogurt, 1 garlic clove, crushed, and zest and juice 1 lime. Season and serve with the fishcakes as a dip.

W & H TI Serve with Cuban punch. Mix 10 shots Bacardi, 1 litre (1 %pt) mango juice, juice 5 limes and a bunch of crushed mint in a jug.

Fill 10 hi-ba II glasses with crushed ice and divide the cocktail between them. Top up with g.inger beer and decorate with fresh mint spriqs.

+ BABY ROAST POTATOES WITH CREAMY ROE DIP

Put 30 baby potatoes, 3 garlic doves, 3 sprigs fresh rosemary and 2tbsp olive oil in a shallow roasting tin with plenty of seasoning. Shake to coat the potatoes, then roast at 200 C. 180 C fan, 400 F, gas 6 for 25 to 30 minutes. Serve warm with a dip made from 6:!bsp creme fra1che, flavoured with 2tsp lumpfish roe.

.;. HUMMUS PITTA BITES

To make 20 pitta bites, preheat the oven to 150 C 130 C fan, 300 F, gas 2. Carefully slice 3 pitta breads in half horizontally, then cut each half into squares. PI.ace on a baking sheet, drizzle with ltbsp 0.1 ive oi I and sprinkle with 1 tsp sea salt. Bake for 10 to 12 minutes, until golden brown. Allow to cool. Mix the seeds from Y, pomegranate with

h red onion, zest and juice Y. lime and Itbsp olive oil. Season well with salt and black pepper and stir in 2tbsp chopped fresh coriander. Mix 100g (40z) shop-bouqht hummus with ltsp ground cumin. Place a dollop of hummus on each pitta and top with the onion mix. W & 1-1 TIP Serve with Turkish Delight. Mix lOtsp rose syrup with 5 shots of vodka in a. jug and divide between 10 fl utes Top up with Cava.

+ SPICED CHICKEN SKEWERS

Mix Y,tsp each coria nder seeds and cu min seeds, 1 tsp cu rry paste and 1 garlic clove, crushed, with 300ml (y.pt) natural bio yogurt and plenty of salt and pepper. Mix in 500g (lib 20z) chicken mi ni fillets, cover and marinate overnight in the fridge. Thread on to skewers and grill for 5 to 10 minutes, turning now and then. Serve hot.

Hummus pitta bites

COME ON OVER

s ~ Preparing food for guests doesn't have

to be a cho e - it just takes a little forward-planning and preparation.

Try to serve a simple starter, preferably cold, and a dessert that you can prepare ahead, leaving all your energy for the main course

+ If you're confident and you know your guests' tastes wen. serve just one fabulous cheese. Everyone loves a ueamy Gratte-Paille. which is a bit like a cheese version of dotted cream. Or serve a young Parmesan with pears.

+ Theme your cheeseboard by country, so opt for British, French. Italian or Spanish cheeses, not a mixture.

-1- Serve a blue-themed cheese board, ranging from a. creamy Dolcelatte to a stronger Stilton.

-1- Serve cheese with water biscuits, oat cakes. bread or a mixture of all three. + Liven up acheeseboard by serving with dates. grapes and walnuts.

+ Hard cheeses have around 35% fat. and creamier cheeses are much higher in fat. We think a matchbox-sized piece of delicious cheese is enough to satisfy.


Steak with mushroom and brandy sauce and classic dauphmoise

Steak is a good source of vitamins B6 and B 12. iron, seleni urn and zinc.

PREPARATION TIME, 30 MINUTES COOKING TIME: 1 HOUR 30 MINUTES SERVES 6

15g f'l..oz) unsalted butter 2 shallots. finely sliced

1 garlic dove. crushed

150g (50z) mixed mushrooms, such as oyster and chanterelle 6 x 2.5cm (lin) thick fillet steaks

ltbsp olive oil

75ml (3fl oz) brandy

100m I (4fl oz) weak chicken stock 300m I (v.,pt) half-fat creme fratchs 2tbsp fresh flat-leaf parsley

For the dauphinoise

15g (v.,oz) unsalted butter, plus extra for greasing 900g (2Ib) floury potatoes. peeled and thinly sliced

50g (2oz) Gruyere cheese or reduced-fat Cheddar. coarsely grated 300ml (v.,pt) half-fat creme fraiche

200ml (7fl oz) semi-skimmed milk

1 Melt the butter in a large heavy-based pan over a low heat, Add the shallots and cook for 2 to 3 mi nutes. I ncrease the heat to high and stir in the garlic and mushrooms. Cook for 2 to 3 minutes, then remove from the pan and wipe the pan dean with kitchen paper.

2 Return the pan to a high heat. Season the steaks with salt and pepper, then oil them lightly. Fry for 3 minutes on each side for rare, or 4 minutes for well done. Remove from the pan and set aside.

3 To make the sauce, add the cooked mushrooms, brandy and stock to the pan and simmer for 2 minutes. Stir in the creme fraiche and parsley and bring to the boil. Season to taste, then spoon over the steaks.

4 To make the dauphinoise, preheat the oven to 180 C. 1 60 C fan, 350 F, gas 4. Grease a baking dish and arrange half the potatoes in the dish. Cut the butter into small pieces and dot with half the butter, season and scatter over half the cheese. Cover with the remaining potatoes and top with butter, seasoning and cheese, as before.

5 Mix the creme fralche and milk in a. jug and pour over the potatoes. Bake for 1 'I, hours - if the top browns too much, cover with foil.

Per serving. 624ca/s. 34g fat, 199 saturated fat, 32g carbohydrate

broccoli, tossed in a lemon, ga and olive oil dressing. Broccoli an excellent source of vitamin C and a useful source of betacarotene, a powerful

Boiling it dramatically reduces the

COME ON OVER

o~ Get your table ready to groan with delicious food! Polish glasses and cutlery until they sparkle, use your best linen and tableware, and arrange a display of stunning flowers to get the party started

Marmalade-crusted ham with orange sauce

If cookinq ham from raw, place in a large pan of water, bring to the boil, then cook in fresh water to remove a large amount of salt.

PREPARATI.ON TIME: 10 MINUTES COOKIN.G TIME: 1 HOUR

SERVES 6

2kg (4'hlbl boneless cooked ham 'h )( 4549 jar thick-cut marmalade 250ml (9fl oz) port

100ml (4fl oz) vegetable stock juice 1 orange

1 cinnamon stick knob cold butter

• Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. Place the ham in a roasting tray, lined with baking parchment, and use a sharp knife to score a diamond pattern over the tat. Cook in the oven for 20 minutes, until the fat begins to crisp. Remove from the oven and spread allover with the marmalade. Return to the oven and cook

for 40 minutes more until golden and heated through.

2 Heat the port. vegetable stock, orange juice and cinnamon together in a pan. Bring to the boil and bubble for 7 to 10 minutes, until syrupy. Remove from the heat and stir through the butter. Serve with the ham. Per serving: 627ca/s, 199 fat, 7g saturated fat, 34g carbohydrate

Roasted salmon with tarragon and lemon

A good source of omega-3 oils, salmon is delidous roasted.


40g (1 'hoz) unsalted butter lkg (21b 4i:l;z) side of salmon 109 (Y40Z) fresh tarragon 200ml (7fl oz) dry white wine juice 1 lemon

1 lemon, cut into thin wedges, to serve

1 Preheat the oven to 200 C. 180 C fan, 400 F, gas 6. Cut a piece of

wide foil, one-and-a-half limes the length of the salmon, and grease the foil with a little melted butter. Lay the salmon in the centre of the foil, skin-side down, and transfer to a baking tray, pla.cing it diagonally to fit. Roughly chop half the tarraqon and scatter over the fish.

2 Bring the four edg.es of the foi I up around the salmon, scrunching. up three ends tiqhtly to create an envelope with one open side. Stir the dry white wine and lemon juice into the remaining melted butter and pour over the salmon,

3 Season generously with salt and freshly ground black pepper. Fold down the top of the foil to seal the fish into a. loose but completely sealed parcel. (oak in the centre of the oven for 20 minutes.

4 Lift the salmon on to a serving. platter and garnish with lemon wedges and the remaining sprigs of fresh tarragon. Serve warm or at room temperature.

Per serving: 372ca/s, 24g fat. 79 saturated fat, O.5g carbohydrate


When you're putting together a buffet for

a large group of friends, think about side dishes that can be prepared ahead and won't wilt in front of your eyes. Here are some of our party favourites:

trick is to dress the potatoes with the mayonnaise (we like to add Greek yogurt. too) while the potatoes are still warm. Waxy new potatoes produce the best result.

Good additions are finely-chopped spring onions and chives - and don't forget lots of freshl.y ground black pepper.

Tinned cannellini beans, chickpeas, kidney and flageolet beans are a godsend for parties. Ensure they are drained and well-rinsed before preparing.

Add mayonnaise or yogurt to the beans

or perhaps a mustardy French dressing, using three parts oil (olive or walnut) to one part vinegar, 1 tablespoon of Dijon mustard and some salt and pepper. Add a little honey if you like it sweet.

A mild curry paste mixed into yogurt provides a touch of spice. Then add some sliced red onions and coriander before stirring into the beans.

A Greek-style salad with beans or pulses with added chunks of Feta cheese and slices of red onion is a wonderful choice for veggies, providing essential protein and a rich source of calcium, look for ewes' milk Feta, which is easily digested and great for those with a mild dairy intolerance.

Tuna and bean salad

Made up of storecupboard ingredients, this fibre- and protei n-rich salad is so simple to put together.


1 x 400g can mixed beans

1 x 200g can tuna in olive oil, drained and flaked 1 small red onion, peeled and finl!ly chopped

3 spring onions, finely sliced

For the dressing

1 garlk dove, peeled and finely chopped 3tbsp olive oil

2tbsp white wine vinegar 1tsp smooth French mustard

1 Mix the beans, tuna, onion and spring onion in a large serving bowl. 2 Make the dressing by placing the garlic, olive oil, vinegar

and mustard in a screwtop jar. Season with salt and pepper, put the lid on and shake well to mix

3 When ready to serve, pour the dressinq over the salad and toss gently. Serve immediately.

Per serving. 122ca/s, 6g fat, 19 saturated fat, 89 carbohydrate W&HTIP

Mix together the salad ingredients in advance and I'eave, covered, in the fridge until 30 minutes before serving.

woman&home PASSIONATe A80UT FOOD 71

Red onion and Feta tart, and S

Red onion and Feta tart

An impressive-looking dish that's perfect for sharing. The sweet flavour of the caramelised onions contrasts well with the salty Feta.

PREPARATION TIME: 15 MINUTES, PLUS 15 MINUTES CHILLING COOKING TIME: 15 MINUTES

SERVES 4

1 x 350g pack ready-rolled puff pastry ltbsp olive oil

25g (1 ozjbutter

3 red onions, finely sliced 2tbsp (hopped fresh thyme 2tbsp fruit chutney

1 x 200g pack Feta or Wensleydale, (rumbled

1 Preheat the oven to 220 C. 200 C fan, 425 F, gas 7. Remove the pastry from the fridge and rest for 15 minutes 50 it will unroll easily. 2 Heat the oil and butter in a large pan, add the onions and stlr well. Cover and cook over a low heat for 10 minutes, stirrlnq every now and then. Add the thyme, season and cook, uncovered, for a further 2 minutes. The onions should be soft and caramelised.

3 Cut Scm (2in) off the bottom of the pastry where the fold mark is. Score a border 1 em (Ylin) from the edge, then put on a baking sheet Place in the fridge to chill for 10 to 15 minutes. When ready to cook, prick the base with a fork, spread over the chutney and add the onions - without going over the rim. Add the Feta and bake for

1 5 minutes. Serve with a green salad.

Per serving.' 561cals, 38g fat, 20g saturated fat, 42g carbohydrate

Simple green salad

Not for large gatherings as it will soon wilt. Dress at the last minute orl et guests h el p the mse Ives.


mixture of washed salad leaves, allow a good handful per person For the dressing

2tsp walnut oil

1tspextra virgin olive oil

1tsp white wine vinegar

pinch dried mustard powder

Make the dressi.ng by wh,isking everything together. Season and taste to check you like the ba lance of flavours. If it's too strong for you, add a. little more oil. Not sharp enough? Add a squeeze of lemon or a little more vinegar. For large quantities, place in a screw-top jar and shake well. Keep it in the fridge, letting it get to room temperature before using. Simply toss the leaves in the dressing.

Per serving: 20cals, 29 fat, 0. 5g saturated fat, 19 carbohydrate

Quick chickpea and vegetable tagine

A portion of this tagine counts as one serving of your five-a-day


2tbsp olive oil

1 aubergine, cubed

2 red peppers, thickly sliced 1 red onion, cut into wedges 1tbsp rose harissa

4 garlic doves, (hopped

2_5cffi (1 in) fresh ginger, finely chopped 1 cinnamon stick

1 x 410g can chickpeas

1 x 410g can chopped tomatoes 600ml (tpt) veg.etable stock 1tbsp tomato paste

1tsp sugar

2tbsp fresh flat-leaf parsley, to serve

1 Heat the oil in a large frying pan, add the au bergi.ne and cook for 5 mi nutss. Then add the peppers and onion, and cook for a. further

5 minutes. Stir in the barissa. garlic and ginger, and cook for 2 minutes. 2 Add the rest of the ingredients and bring to the boil. Simmer for around 15 minutes, adding a little water if necessary. Season and sprinkle over the parsley. Serve with hot couscous.

Per serving: 207ca/s, 6.5g fat, Ig saturated fat, 259 carbohydrate

woman&homl! PASSIONATE ABOUT FOOD 13

Coleslaw and Sweetcorn relish

These easy side dishes will go down well with everyone.

+ COLESLAW

To serve 12 as part of a buffet, shred one small white cabbag e and one small red cabbage, Add 2 grated carrots, 1 Granny Smith apple, halved and finely sllced, and 1 finely sliced red onion. Mix together 4tbsp each of mayonnaise and 0% fat Greek yogurt. Add a squeeze of lemon and mix well,

+ SWEETCORN RHISH

To serve 8 as part of a buffet, use 2 x 400g tins sweetcorn, drained and rinsed, or 800g (lib 120zl frozen sweetcorn kernels, lightly steamed and left to cool. Add 1 chopped red onion, 4tbsp chopped coriander, the zest and juice of 2 limes and 4tbsp olive oil. Season with salt and freshly ground black pepper and serve,

7'4 woman&home PASSIONATE AeOUT fOOP

Wild mushroom lasag'Le with tru'f.e oil

A dr,izzling of truffle oil makes this dish extra special.

PREPARATION TIME; 20 MINUTES COOKING TIME: 30 MINUTES SERVES 6

100g {4ozl unsalted butter, plus extra for greasing 60g (2'koz) plain flour

1.2 litres (2pt) semi-skimmed milk pinch freshly grated nutmeg 300ml (V,pt) low-fat creme fra1che

3tbsp fresh flat-leaf parsley, roughly chopped 75g {30zl grated Parmesan

1tbsp olive oil

600g (11b Soz) mixed wild mushrooms, trimmed and thickly sliced 1 garlic clove, crushed

SOml (2fl oz) dry vermouth, such as Nonly Prat, or dry white wine 2Sg {lozl dried porcini mushrooms, soaked in 100ml (4fl oz)

hot water

300g (10ol) fresh lasagne sheets truffle oil, to driz:de

You w I need

25 x 1Scm (10 x 6in) rectangular oven dish

1 Melt 85g (3YlOZ) butter in a pan over a low heat Add the flour and stir with a. wooden spoon for 1 minute, until the mixture is a Ugh biscuity colour. Remove from the heat and slowly stir in the milk, a little at a time, until smooth. Return the pan to a medium heat and continue stirring until the sauce becomes thick and velvety. Season with salt and pepper and add the nutmeg, then stir in the creme fralche, parsley and 259 (loz) Parmesan. Remove the pan from the heat and allow to cool to room temperature.

2 Preheat the oven to 200 C 180 C fan, 400 F, gas 6. Heat the remaining butter and the olive oil in a large, heavy-based frying pan. Saute the mushrooms for 2 minutes on a high heat. Stir in the garlic and cook for 1 minute more. Season, pour in the vermouth or wine, porcini, and their soaking liquid, and cook, stirring, until the liquid has evaporated. Stir this mixture into the cooled white sauce.

3 To assemble the lasagne, cover the bottom of the dish with a layer of slightly overlapping lasagne sheets. Top with a quarter of the mushroom sauce, then continue layering the pasta and the sauce, f'inishing with a layer of sauce. Scatter with the remaining Parmesan. 4 Cook the lasagne in the oven for 30 minutes. Drizzle very lightly with truffle oil and serve.

Per serving. 577cals, 33g fat, 20g saturated fat, 50g carbohydrate W&H TIP

Truffle oil is olive oil that has been infused with a tiny piece of truffle. It has a pungent smell, but the flavour is sublime. A small bottle will last along time - use it sparingly on a green salad with Parmesan shavings, stirred into risottos or as a dip for bread.

Valentine Warner's Red peppers with walnuts

Valentine Warner's Red peppers with walnuts

Roasted black and peeled, red peppers are one of my favourite things. Combined with toasted walnuts and marjoram, I first ate this dish in Fez in Morocco.

PREPARATION TIME: 20 MINUTES COOKING TIME: 4S MINUTES SERVES 4 TO 6

6 red peppers

handful of shelled walnuts juice % lemon

100ml (4fl oz) good olive oil % cinnamon stick larqe-flaked sea, salt

fistful of fresh marjoram or oregano leaves

1 Preheat the oven to ful,1 blast. Rest the red peppers over a gas flame on a, fork, charring the skins until soot black and blistered all over. This will take about 8 to 10 minutes for tlarqe pepper. Alternatively. roast under a hot gri II,tuming regularly until the skin is blackened,

2 Meanwhile. toast the nuts in the oven until dark golden. about 4 minutes. When cooled, rub them between the hands to remove some of the skin, Roughly chop and put in a serving bowl.

3 Allow the peppers to cool. Before skinning or deseeding them, nkk each one near the pointed end with a knife and catch any j uke from inside in a bowl. Rub and pull the skin off with your hands.

4 Skin the peppers as well as possible, Before deseeding, tear the pepper lengthways into quarters, Lay them flat and scrape out the seeds with a knife, In a non-stick frying pan. briefly dry-fry the peppers on a high heat. to ensure they are entirely cooked. At the last minute. add any juices you have collected, which will bubble and sizzle madly Cook until they have nearly evaporated, Transfer to the bowl and mix with the walnuts.

S Squeeze over the lemon Juice, pour over the olive oi,1 and add the cinnamon stick. snapped in half Season with sett, then allow to stand, covered" for an hour. Just before eating, stir. Roughly chop the marjoram or oregano and scatter over the top,

Per serving,' 286- 1 9Iea/s, 27- 18g fat (3-2g saturated faV, 8-5g carbohydrate

THIS RECIPE IS FROM CHEF VALENTINE WARNER'S WHAT TO EAT NOW (MITCHELL BEAZLEY, £20). THE BOOK FOCUSES ON SEASONAL BRITISH FOOD AND OFFERS

OVER 100 AUTUIlftIlJ AND WINTER DISHES. AS HE SAYS, "MY BOOK IS ABOUT AUTUMN, WITH RECIPES TO SUSTAIN US ON INTO WINTER'S MEAN MONTHS. IT INCLUDES MODEST DISHES FOR

THE FRUGAL, WITH BIG HITTERS FOR THOSE WHO MIGHT RELISH WIPING THEIR SHINY CHINS!"

FOR FANTASTIC W&H BOOK OFFERS, TURN

TO PAGE 148


GRAISSE O'OIE GOOSE FAT

GRAISSE D'OIE GOOSE FAT

CHRISTMAS DRINKS

Which wine to put with which food over the festive season? Here's our simple guide to choosing the ideal wine for your favourite foods, as well as some handy guidelines on making fabulous cocktails

Y1Il~ ~ cuut ~

Books may have been written on the subject, but the rule for choosing wine is actually quite simple - you should be able to taste both the food and the wine. with neither overpowering the other. It's easy to play safe and buy the same wines time and aga in. but there are so many interesting blends and new wines available now that it's worth trying a few different ones, especially at Christmas when there are some great deals to be had.

+ TURKEY AND CHICKEN

When it comes to a. classic roast, anything goes, whether white, red or rose. If you've added punch to your turkey with a spicy stuffing,look out for New World Shiraz from AustraLia or South Afrlca to complement the flavours. A rather elegant Chianti Ciassico would be a good match, too. If whits is your thing and the flavours of your food are more buttery and creamy rather than robust, look for a C henin Blanc from South Africa or the Loire Valley. Another good choke is the classic blend of Bordeaux whites made up of both Semillon and Sauviqnon Blanc, which are also made in Australia.

-!- BEEF

Roast beef cries out for a rich, blackcurranty Cabernet Sauvignon from the New World; think California Australia or Chile. If you've made a casserole, don't discount the rich, full-bodied Malbecs from Argentina. The Argentines also make a deep plummy wine from the Tannat grape, which is a great partner lor a roast. If you 've added a little spice to your food, check out wines made from red Grenache or Garnacha, as it's called in Spain, for the perfect partner.

+LAMB

Rioja is a classic match for roast lamb, though great Rioja doesn't come cheap. Here's a chance to look for vins de pa,ys at around £5 to f7 from southern France, with blends such as Grenache and Syr ah, which produce ripe, fruity wines. If you've added a little spice, full-bodied, full-on reds from southern Italy and Sicily will hit the spot

+ FISH

There's a huge choice here depending on the type of fish you are serving. If it's a shellfish supper on Christmas Eve, don't discount Muscadets sur Lie, which are so much better than the thin, acidic wines

+ For expert wine recommendations from w&h's wine cr" lc, master of wine Tim Atkin, manandhome.com.

they used to be. Chablis is a, classic choice for fish and shellfish, though again. it's an expensive wine when made well. Chablis is basically an unoaked Chardonnay, so 1001< at other wines of this style from Chile or South Africa. Sauvignon Blanc, possibly the most popular white grape of the moment, goes really well with fish. Look at wines from New Zealand and South Africa, as well as a classic Sancerre.

-!-PORK

Light reds from the Loire valley are a good friend to roast pork But if you prefer white wines. a lighter style Chardonnay in the Chablis mould would work well, too. II you've slow-cooked a delicious belly of pork. Pinot Nair, the red grape variety of the C6te d' Or in Burgundy is a treat. These wines will be around £7 upwards, but look at the New Zealand Pinots from Otago, which are well worth splashing out on.

+ DESSERTS

If you're searching for an accompaniment to the Christmas pud, a chilled tawny port will really hit the spot. Pedro Ximenez sherry, which is the richest and sweetest style of sherry, is a perfect match with chocolate. Again. serve it chilled. For lighter desserts, look for sweeter sparkling wines or Champagnes such as Asti Spurnante or Moscato, or a demi-sec Champaqne. Serve chilled in fluted glasses.

-I- WHERE TO BUY

Confit Direct, confitdlrect.co.uk, Fortnum & Mason, fortnurnandmason.com, Majestic Wines, rnejestk.co.uk. And visit you r 'local supermarket to check out barqain seasonal deals.


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Our temperature controlled single and dual lone storage cellars and Individual bottle chillers and warmers are all designed to store and serve your wine at optimum, temperature for maximum enjoyment

Find other specialist wine accessories including a rechargeable corkscrew and a deluxe lce-erusner, starting: from Just £24~99 at www.wlne-essenfials.co .. uk,

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www.w·ne-essentials.co.u

CHRISTMAS DRINKS

Serving cocktails at any gathering is a big trend now. though if you are entertaining a lot of people, unless you hire a barman. make up drinks in large jugs to make life easier. Long drinks are a good plan. and go easy on the alcohol content. It's too easy to mask a good slug of spirits with ice and juice!

+ Make sure you're prepared by stocking up on plenty of ice, polished glasses, cut lemons and limes,

+ For vodka, white rum or qin-based cocktails, look out for interesting juices such as mandarin, Iychee, exotic fruit or pomeqranate.

+ Add a touch of spice with a little Grand Mamier or Cointreau. but go easy with the measure.

+ To glamup your glasses, add a sugar rim by dippinq the glass into egg white then caster sugar,

+ Angostura bitters add a little kick of flavour and you just Ileed a couple of drops.

+ DOIl't use your best Champaqne for cocktais but look out for Cava or some New World fizz, Add a little liqueur to the glass such as Grand Mamier or Cointreau, a sugar cube and the zest of an orange, then top up slowly with the fizz,

+ For Baileys lovers, pour Irish Cream liqueur or Amarula, which is less sweet, over ice and add a slug of strong espresso,

+ Tone down liqueurs by adding tonic to Cointreau with plenty of ice, + For the non-drinkers, keep it interesting and grown up. Tall glasses of ginger ale with fresh lime is delicious, as is tonic served with plenty of fresh lemon, Or add tonic to fresh juices to make them thinner but again, with plenty of fresh lemon or lime,

It's the time of year when mulled wine is popular - nothing warms the cockles better on a cold day - and you don't need

to buy ready-mixed spices. You will see ready-made bottles of mulled wine in supermarkets, but it is usually served too sweet, + Buy a decent, lull-bodied red wine, such as a Shiraz from the Vin de Pays d'Oc, alld whatever happens, don't use an opened bottle that has been forgotten for a few weeks. Heat gelltly in a saucepan with a cut orange studded with cloves alld a cinnamon stick or two. Add sugar to taste and a tot of brandy.

+ ~or non-drinkers, you can make a delicious mulled cranberry juice by heating it with the spices as above. You probably won't Ileed sugar.

+ Mulled apple juice is also a delicious non-akhoholk tipple - add a few 51 ices of apple and plenty of cloves.

+ Look out for Pirnm's 'No 3 Winter - a warming winter version of the

classic summer drink. Brandy based with zesty oranqe and spicessimply mix with apple juice, heat up and elljoy in front of a roaring firel

It's not the port that gives you the hangover, but the combination of all the mixes that went before, Fortified wines represent good value for money for their quality but !ike all alcohol, enjoy in moderation!

+ Port comes ill various guises. Ruby is the cheapest and simplest and can be served over ice with lemonade You can use ruby to make mulled port as you do with wine, though you'll need less sugar.

+ Tawny portis essentially an aged ruby and should be served well

ch illed. 'It's perfect with desserts. Light, unaged Tawny port is often drunk as an aperitif by the French, though in the UK we preierit aged by ten, 20, 30 or over 40 years,

+ Vintage port is the most expensive style and should be decanted to remove sediment

+ Don't forget Madeira, too, which can be dry or fulier bodied, A good, aqed Madeira made from MalVasia (Malmsey) grapes is lab with Christmas pudding.

-I- Sherry is often dlsmlssed. but is a.ctually a fantastic wine. The dry styles are manzani Iia and fino, which should be served chilled and are delicious with shellfish or as an aperitif with salty almonds. They are excellent with smoked salmon, too Oloroso goes well: with Christmas puddinq, as does Tawlly Port, alld the sweeter styles, such as Pedro Ximenez, are worth sippillg with diocolate desserts. Once you. open she rry, parti cu la rly th e dry sh erries, it's be st to k E'ep til em in th 10 fri dg e to retain freshness.


GET AHEAD

Keralan green chicken curry

Th is aromatic curry freezes brill iantly and it tastes better the day after making. Buy large, fat chill ies - tiny birds eye chi llies are way too hot.


1 to 2 large green chillies, deseeded and chopped, plus extra to garnish (optional)

1htsp each turmeric, ground coriander and cinnamon 2.5cm (1in) piece fresh root ginger, peeled and grated 2 garlic cloves, peeled and left whole

3tbsp flavourless oil, such as groundnut

10 curry leaves

2 cloves

2 onions, sliced

12 skinless chicken thigh fillets, cut into large chunks 200ml (7fl oz) coconut cream

large bunch fresh coriander

juke 1 lime

1 I n a pestle and mortar (or you can use a hand blender), pound together the chi llies, turmeric, coriander, cinnamon, ginger and garl ic with a pinch of salt and a spoonful of water.

2 Heat the oi I in a large saute pan or wok, then fry the curry leaves for a minute. Now add the fresh paste and stir well, cooking the spices. Stir in the cloves and onions and cook over a low heat for 10 minutes. 3 Add the chicken and stir well so that it just colours. Add the coconut cream and gently simmer for about 20 minutes, until the chicken is cooked through. If the sauce evaporates too qu ickly, turn it down and add a little more water. Taste for seasoning; it will probably need salt. 4 To serve, roughly chop the coriander and stir in with the lime juice. Garnish with chopped green chilli and serve with green beans and steamed rice.

Per serving_ 223cals, I3g fat (9g saturated fat), 3g carbohydrate W&HTIP

Prepare the curry the day before, adding just half the coriander, and retriqerate. When ready to serve, heat through over a medium heat for 10 to 1 5 min utss and stir in the rema ining coriander.

Chicken karahi

"Karahi" is an Indian curry of meat sauteed with tomatoes and herbs, usually cooked in an iron wok You could also use a Chinese wok.

PREPARATION TIME: 2S MINUTES COOKING TIME: 1 HOUR

SERVES 4

2tbsp vegetable oil

12 chicken pieces (thigh or breast) 4 large onions, chopped

2 garlic cloves, chopped

1 x 400g can chopped tomatoes

2'hcm (1 in) piece root ginger, peeled and finely sliced 2 green chillies, deseeded and finely chopped

%tbsp chilli powder

Vltbsp ground cumin

Vltbsp turmeric

Vltbsp ground coriander 1tsp garam masala

1 Heat half the oil and brown the chicken pieces; you may need to work in batches. Set aside. Heat the remaining oil and cook the onions and garl ic slowly for 15m in utes, 1.1 ntil very soft. Add the tomatoes, ginger and chillies, plus 500ml (18fl oz) of water, and heat through for 2 minutes.

2 Add the chicken and cook, uncovered, for 20 minutes, then add

2 teaspoons of salt, the chilli powder, cumin, turmeric and coriander. Cook for a further 1 5 to 20 mi nutes, then sti r in the garam masala. Continue cooking for 2 to 3 minutes before serving.

Per serving: 425cals, 12g fat (2.5g saturated fat), llg carbohydrate W&Hnp

If freezing, allow to cool completely before freezing in oiled Tupperware, or large freezer bags. To cook from frozen, preheat the oven to 1 50 C, 130 C fan, 300 F, gas 2_ Put the ch icken ina large

pan and pour over ZOOml (7fl 02) hot water Cover and cook for 40 minutes, then gently break apart the ch icken pieces. Turn up the oven to 180 C, 1 60 C fan, 350 F, gas 4 and cook for a. further ZO minutes.

woman&home PASSIOINAH A80l)T FOOf) 85

='Ne+

No curry is complete without a healthy addition of garlic, which naturopaths regard

as a "mirade food", as it

is beneficial for various ments, from asthma to

itis. Garlic can help lower

GET AHEAD

Pumpkin soup with chilli croutons

Chillies help improve the circulation - great for a cold, wintry day.


1tbsp vegetable oil

v..tsp each ground cumin and ground cinnamon 1 large leek, trimmed and sliced

1 large carrot, roughly chopped

1 potato, peeled

400g (140z) peeled pumpkin or butternut squash 1.3 litres (ZV.ptl hot stock

1 bay leaf

Ztbsp cream (optional)

3 chunky slices white bread

light olive oil Of vegetable oil, for cooking crushed chillies, to serve

1 Heat the oil. in a large, heavy-based pan and saute the cumin and cinnamon for a couple of minutes. Add the vegetables, stock and bay leaf. Bring to the boil, then cover and simmer for 20 minutes.

2 Discard the bay leaf, puree the soup in batches and return to the pan. Season, stir in the cream (if using), then reheat gently.

3 To make the croutons, remove the crusts and cut the bread into cubes. Heat some oil in a pan and cook the bread for 2 minutes, until browned on all sides. Drain on kitchen paper and season with chillies. Per serving: 223cals, 12g fat (2g saturated fat), 20g carbohydrate W&H TIP

Cool and freeze without the cream. Thaw overnight in the fridge, then bring to the boil and simmer until fully heated through.


Margher.ita pizza

Making your own pizza base means there are no strange additives in it.

PREPARATION TIME: 20 MINUTES, PLUS 1 HOUR RISING COOKING TIME: 40 MINUTES

SERVES 4

500g (11b lozl "00" Italian flour, or strong white bread flour 1 x 7g sachet easy-blend yeast

1tsp sugar

2tbsp olive oil

2tbsp warm milk

2 x 12Sg balls mozzarella, roughly chopped handful. fresh basil, roughly torn

chilli o.il, to serve (optional)

For the pizza sauce

ttbsp olive oil

2 garlic cloves, chopped 200ml (7fl oz) passata

1tsp fresh chopped or dried oregano splash balsamic vinegar

125g (4v..oz) whole cherry tomatoes

1 Mix the flour, yeast and sugar together with 2 tablespoons of salt Make a well in the centre of the flour and pour in the oil and milk, then add 300ml (V,pt) warm water, a I,ittle at a time, mixing; with your fingers until i,t comes together in a ball (it will be sticky). Knead on a

I igh(ly floured worksurface for 10 to 15 minutes unti I the dough feels smooth and elastic

2 Grease a large bowl and add the dough. Cover with a damp tea towel and leave to rise in a warm place for about 1 hour, until doubled in size. Meanwhile, make the tomato base. Heat the olive oil in a small pan and add the garl ic. AII.ow to heat throuqh for 30 seconds, then add the passata, oregano and balsamic vinegar. Stir to combine and simmer for 2 minutes. Add the tomatoes, season with salt and black pepper and cook gently for 10 minutes.

3 Preheat the oven to 200 C, 1 80 C fan, 400 F, gas 6. Gently tip out the dough on to a worksurface and cut in half. Using your f ngers, or a rolli ng pi n, press the dough into a. ci rde and transfer to a li.ghtly oiled flatmetal baki ng sheet.

4 Top with a generous spoonful. of the tomato sauce and sprinkle with mozzarella. Cook for 20 to 25 minutes. Scatter over the basil and drizzle over the chilli oil if using, and serve immediately

Per serving. 716ca15, 269 fat (11g saturated fat), 100g carbohydrate W&HTIP

Open-freeze the pizza bases, then wrap Bake from frozen when ready You can freeze the sauce separately or freeze it on the pizza, but don't add the cheese and basil until ready to cook.

Chicken and vegetable casserole

This warming. winter dish is easy to make and is big. on flavour.

PREPARATI.ON TIME: 20 MINUTES COOKING TIME: 1 HOUR

SERVES 6

olive oil, for cookinq

1 x 2kg (4V,lb) chicken, jointed into 8 pieces 100g (40z) streaky bacon.chcppad

25g (1 oz) soft butter, plus extra. for the sauce 200g (70z) shallots, whole and peeled

150g (Soz) button mushrooms

2 carrots, cut into chunks

1 stick celery, cut into chunks

1 bunch fresh bouquet gami. (bay leaf, thyme, parsley stalks, black peppercorns)

500ml (18fl oz) chicken stock 300ml ('hpt) white wine

25g (10:z) plain flour

2tbsp double cream

chopped fresh parsley, to garnish

1 Preheat the oven to 170 C, 150 C fan, 325 F, gas 3. In a large castiron casserole or frying pan, heat a little oil and brown the chicken pieces all over, then transfer to a plate - you may need to do this in batches. Brown the bacon and set aside on the plate with the chicken. Add a knob of butter to the oil in the casserole and gently brown the shallots and mushrooms, then put the chicken and bacon back into the casserole.

2 Add the carrots, celery, bouquet garni, chicken stock and wine to

the chicken, and season wel'l with salt and freshly ground black pepper. C over and transfer to the oven for 30 to 40 minutes.

3 With a slotted spoon, transfer the chicken and vegetables to a large dish and keep warm. Mix the flour and a little butter together to form a. paste (called a beurre manie).

4 Bring! the sauce in the casserole to the boil and add a small, amount of the beurre manie to it, whisking continuously until' dissolved - the mixture should begin to thicken. Add the rest of the beurre manie a little at a time, until you have reached the desired thickness - you may not need all of it. Stir in the double cream, then pour over the chicken and sprinkle with some chopped parsley

Per seflling_ 455cals, ! 9g fat (7g saturated fat), 8g carbohydrate W&HTIP

Cool, then freeze in a freezer-proof container. Thaw overnight in the fridge, then reheat gently, bringing it to the boil and making sure the chicken is fully heated through.

Lamb and prune casserole

Prunes are high in fibre and add a rich flavour to the casserole.

PREPARATION TIME: 30 MINUTES COOKING TIME: 2 HOURS

SERVES 6

4tbsp seasoned flour

750g (l!b 100l';) boned leg of lamb, cubed 3 onions, chopped

2 leeks, sliced

4 carrots, sliced

1tbsp each ground coriander and ground cumin 1tsp paprika

1 cinnamon stick

200g (7oz) Pruneaux d'Agen prunes, pitted

4S0ml (1Sfl oz) full-bodied red wine, such as Shiraz 1tbsp tomato puree

5tbsp chopped fresh coriander, to serve

1 Sprinkle the flour onto a dry worksurface and season. Toss the lamb in the fl.our and heat some oil in a large pan. Cook the lamb in batches, until brown. Using. the same pan, heat a little more oil and add the onions, leeks and carrots Cook over a low heat until soft.

2 Add the coriander, cumin, paprika and cinnamon stick and cook

for 1 to 2 minutes, stirring. Add the lamb, prunes, wine and tomato puree Season to taste, then bring to the boil', cover and simmer for

2 hours. Check on the casserole every so often and add some cold water if the sauce reduces too quickly Garnish with fresh coriander and serve with couscous, rice or mashed potatoes.

Per serving_ 380cals, 12g fat (69 saturated fat), 30g carbohydrate W&HTIP

When cold, freeze in a suitable container Thaw in the fridge overnight then, when ready to cook, bring: to the boil and simmer for 1 5 minutes.

woman&home PASSIONATE ABOUT FOOl) 91

Lamb shanks in red wine

Lamb is a great source of B vitamins, niacin, zinc and iron.

PREPARATION TIME: 25 MINUTES COOKING TIME: 1 HOUR 40 MINUTES SERVES 6

3tbsp olive oil 6 lamb shanks

2 onions, chopped

1 large stick celery, chopped 1 large carrot, chopped

6 anchovies

2 garlic cloves, bashed and skinned removed 2 bay leaves

500 to 600ml (1Sfl oz to 1pt) red meat stock 450ml (15fl oz) red wine

25g (10z) butter

25g (10z) flour

1 Heat 2 tablespoons of oi lin a casserole or large heavy-based pan, season the shanks and brown them all over - you will need to do this in two batches. Remove from the pan and set aside.

2 Add the remaining oil to the casserole and brown the onions, celery and carrot. Put the shanks back in the casserole, along with the anchovies, garlic, bay leaves, stock and red wine, then bring to the boil. Once boiling, turn the heat down, cover and simmer gently for

1 hour 30 minutes.

3 Remove the shanks and keep warm (if not freezing). Strain the sauce through a sieve into a jug, then pour back into the casserole. In a

sepa rate bowl, mix the butter and flour, then wh isk into the sauce.

Bri ng to a boil and simmer for a further 10 minutes, or until it thickens. Serve with mashed potato and with the sauce poured over. Per serving: 491 eels, 28g fat (lOg saturated fat), 8g carbohydrate W&HTIP

Allow to cool before freezing. When ready to cook, preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Put the frozen shanks in a pan and pour over 250ml (9fl oz) hot water. Cover and cook for 1 hour 45 minutes to 2 hours. After about 1 hour, they should be defrosted enough to pull apart and immerse in the sauce for the rest of the cooking. If the sauce looks thin, remove the shanks and boil it rapidly unti I it thickens.


Christmas fruit ios-cream bombe

Christmas fruit ice-cream bombe

For a healthier option, replace the ice cream with frozen yogurt.

PREPARATION TIME: 15 MINUTES, PLUS 1 HOUR SOAKING AND 2 HOURS FREEZING

COOKING TIME: 10 MINUTES

SERVES 6

75g (30zl dried cranberries 75g (30zl dried cherries

SOOm! (18fl oz) cranberry juice 1tsp ground cinnamon

2 x 5009 tubs vanilla ice cream 5tbsp caster sugar

400g (l40zl raspberries

ttsp balsamic vinegar

100g (4ozl whole skin-on hazelnuts, coarsely chopped

1 Soak the dried fruit in cranberry juice for 1 hour until softened. Drain, reserving the liquid, and sprinkle with cinnamon. Leave the ice cream in the fridge for 1 5 minutes to soften, then stir the fruit mixture through the ice cream. Spoon into a deep bowl, cover wi:th clingfilm and retu rn to the freezer for at least 2 hours until firm.

2 Pour the reserved cranberry Juice into a pan, add the sugar and brinq to the boil. Cook until the liquid has reduced by two-thirds and become syrupy. Remove from the hob, and add the raspberries, mixing through. Push the mixture through a sieve to remove any seeds, then add the balsamic vinegar and stir to combine.

3 To serve, take off the dingfi.lm, turn the bowl; upside down and lift off. Drizzle with the raspberry sauce and sprinkle with hazelnuts. Per serving: 600cals, 27g fat (JJg saturated fat), 71g carbohydrate

94 woman&home PASSIONATE AeOUT fOOP

Semifreddo profiteroles with ice cream and chocolate espresso sauce

Our indulqent chocolate sauce is surprisingly low in calories.


50g (2ozl butter, cut into cubes 60g (2'1;,oz) flour

2 large free-range eggs, beaten 1 tub good-quality ke Hearn For the chocolate sauce

200g pozl dark chocolate

2tsp coffee essen(e/espresso You will need

1 x large baking tray, greased

1 Preheat the oven to 2.00 C. 1 80 C fan, 42. 5 F, gas 6. Heat the butter and 1 50ml (lt4pt) water in a saucepan untH it starts to boi I, then remove from the heat. Tip in the flour and beat with an electric whisk until you have a smooth ball of dough. Now add the eggs, a few tablespoons at a time and beating in between each addition. The mixture at the end will be thick and glossy. Place generous teaspoonfuls of the mixture 5cm (2 in) apart on the baking tray.

2 Bake for 1 5 minutes or until puffed up and golden brown. Remove from the oven and make a small hole in the base of each profiterole with a skewer. Turn the oven down to 150 C, 130 C fan, 300 F, gas 2 and bake for another 5 minutes. Remove and coolon a wire rack.

3 Once cooled, cut a slit in each profitercle and fill with ice cream (this can be done with a teaspoon and your fingers!). Place the ice creamfilled profiteroles in the freezer in a lidded box until ready to use.

4 When ready to serve .. take the profiteroles out of the freezer 10 minutes before serving, and make the sauce. Melt together the dark chocolate, coffee essence and 175ml (6fl 02) hot water, and pour the hot sauce over the profitsroles at the table.

Per serving. 336ca/s. 199 fat (119 saturated fat), 379 carbohydrate W&H TIP

The profiteroles can be left in the freezer for up to 10 days.

GET AHEAD

;E:~o~~

Chocolate is good for youl Aslol'lg as you eat it in moderation and opt for dark chocolate, not milk or white. Dark chocolate boosts the production of serotonin and endorphins in the brain, which have an uplifting effect (as if we didn't know ... ). The higher the cocoa percentage the better, 115 far as flavanoids are concerned. These are

the little darlings that are

be nefici a I to the he a rt,

Semifreddo profiteroles with ice cream and chocolate espresso sauce

GET AHEAD

~~U~H:W

Dried fruits, such as apricots, prunes, sultanas and cranberries, are great for adding a bit of flavour and !>weetness to desserts

- without needing any extra sugar. They are all a good source of fibre as well as other vitamins and minerals: for example, apricots are high in iron, while dried figs are

a good source of calcium.

Frozen Christmas puds

Gateau de Pithiviers

Keep the calories down by having a smaller serving of this gatea.u_

PREPARATI.ON TIME: 30 MINUTES, PLUS 30 MINUTES CHILLING COOKING TIME: 30 MINUTES

SERVES 10 TO 12

2 x 37S9 packs ready-rolled puff pastry

1 free-range egg, beaten with ltbsp fruit syrup or cordial vegetable oil, for greasing

For the filling

100g (40z) flaked, nibbed or whole blanched almonds 100g (40z) ground almonds

100g (40z) pine nuts

ttsp almond extract

1tsp rose water

2tbsp orange flower water

50g (20z) unsalted butter, softened 100g (4oz) king sugar

2tsp grated orange zest

half-fat (feme frakhe, to serve

1 Cut out two circles of about 23cm (gin) and 21 ern (8 v"inj from the pastry, saving the leftover bits. C hi II the discs for 30 minutes in the fridge. Whisk the egg and liquid to make a glaze and set aside.

2 Combine all the filling ingredients in a food processor. Pulse five or six times to combine, then whizz briefly to bring the paste into one dense mass. Do not overmix. Turn it out, and knead gently to form a disc of about 18cm (7,inj. Lightly oil a baking tray and place the smaller pastry disc on it. Put the filling on top,leaving a 2· Scm (1 ln) pastry edge all' round. Brush the edge with the egg glaze. Cut 1 cm ('iIin) long strips (about 25) from the leftover pastry and lay on the glazed edge. Brush with more glaze. Set the larger pastry disc on top and press the edges to seal. Brush the top with the rest of the glaze. Using the point of a sharp knife, cut a. series of curving lines from the centre of the pastry lid all round the tart. C hill in the fridg.e for 1 hour. 3 Form scallops on the edges by pressing a palette knife a.gai nst the sides. Preheat the oven to 230 C, 210 C fan, 450 F, gas 8. Bake for

10 minutes, then reduce the heat to 200 C, 180 C fan, 400 F, gas 6 for 10 mi nutes. then 180 C, 1 60 C fan, 350 F, gas 4 for the last 10 minutes, until golden brown. Serve with a dollop of creme frakhe. Per serving_ 563-469caI5, 41-349 fat (13-1 ! 9 saturated fat),

41-349 carbohydrate

W&HTIP

Freeze once cool, making sure you wrap it up well. Thaw for 1 hour at room temperature on a baking tray, then heat at 180 C, 160 C fan, 350 F, gas 4 for about 20 minutes.

Frozen Christmas puds

A sweet treat that's also packed with f bre-rich dried fruit.

PREPARATION TIME: 20 MINUTES, PLUS OVERNIGHT FREEZING COOKING TIME: 5 MINUTES

SERVES 6

400g (14m:) mixed dried fruit, such as figs, apricots, cranberries, sultanas and prunes, (hopped

100ml (4fl 02) brandy, Grand Marnier, Cointreau or Baileys 4 free-range egg yolks

2tbsp caster sugar

200ml Ofl oz) light double cream, whipped 1 x 165ml (an coconut milk

fresh bay leaves, to decorate

For the sauce

300g (100z) raspberries 2tbsp jdng sugar

You will need

6 )( pudding moulds, lined with dingfilm

1 Leave the fruit and aicoholin a covered bowl to soak for a few hours, or overnight. In a clean bowl, whisk the egg yolks and sug'ar until pale and thick. Add the whipped cream, mix well, then add the coconut milk. Add the soaked fruit, then divide between the pudding moulds and freeze overnight

2 To make the sa uce. heat the raspberries and the sugar gently for about 5 minutes. Push through a sieve and allow to cool, then store in the fridge unti I nsedsd.

3 To serve, dip the moulds into a. bowl of warm water, then turn the puddings out. Decorate with a !bay leaf and serve with bought ginger snaps and the sauce poured over.

Per serving. 438cals, 17g fat (12g saturated fat), 61g carbohydrate

wom~n&home· PASSIONAH ASOUT FOOD 97

Anjum Anand's Roganjosh

THIS RECIPE IS FROM ANJUM'S NEW IMDIAN (QUADRilLE, £20), WHICH ACCOMPANIES THE LATEST BBC TV SERIES INDIAN FOOD MADE EASY. THE BOOK IS PACKED WITH FRESH, SIMPLE MEALS INSPIRED BY INDIAN REGIONAL COOKING - PERFECT

FOR BUSY COOKS

WHO WANT TO CREAlE LIGHT, MODERN INDIAN FOOD THE EASY WAY. FOR FANTASTIC W&H BOOK OFFERS, TURN

TO PAGE 148

GET AHEAD wJJt Ar ~

Anjum Anand's Hoganjosh

If you don't have the whole spices, add a little garam masala at the end.

PREPARATION TIME: 1S MINUTES COOKING TIME: 1 HOUR 1S MINUTES SERVES 6

3 to 4tbsp veg.etable oil 7 black peppercorns

2 black cardamom pods Sgreen cardamom pods 3 cloves

Scm (2in) piece of cinnamon stick 1 blade of mace

1 large onion, peeled and finely sliced

750g (lib 100z) lamb or mutton, bone in, cut into 3cm (l%in) cubes (ideally leg of lamb or shoulder of mutton)

6 large doves of garlic, peeled

12g ('I4oz) fresh ginger, peeled and halved 2t5p each ground coriander and ground cumin lt5p red chilli powder

2Up fennel seeds, powdered lVltsp garam masala

2 medium or large tomatoes, pureed

3tbsp natural yogurt, stirred well to break up any lumps handful fresh coriander leaves and stalks, chopped

1 Heat the oil in a large non-stick saucepan. Add the whole spices and fry until sizZling. Add the onion and cook for 8 to 10 mi nutes, until golden. Add the lamb and stir until coloured allover, for about 3 minutes.

2 Meanwhile, using a blender, make a fine paste of the qarlk and ginger with a good splash of water. Add to the pan, lower the heat and cook for about 2 minutes, stirring, or until you can smell the cooked garlic. Stir in the powdered spices, add salt to taste, and stir for 40 seconds. Sti r in the tomatoes, turn the heat up a little and cook until the oil leaves the masala, around 15 minutes, stirring occasionally. You may need to add a splash of water from a recently boiled kettle if it all dries up too quickly.

3 Add enough water to come halfway up the meat and bring it the boil, then turn the heat right down and simmer until the meat is tender, around 35 to 45 minutes, depending 011 the Joints. By this time the gravy should be creamy. Stir in the yogurt to mix well, once it comes back to the boil. Remove from the heat, stir in the fresh coriander and serve with pilau rice. Per serving. 247ca/s, 159 fat (5g saturated fat), 39 carbohydrate


Feel Good Food 2008 Christmas

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