The Good Food Cook Book

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About the Book

In this authoritative cook book from Britain’s favourite cookery magazine, you will discover over 650 recipes divided by ingredient and occasion to help you find the perfect recipe with ease. But this is more than just a recipe collection. The book also includes Good Food’s expert knowledge of ingredients and cooking hints and tips, to make this an invaluable source of inspiration and advice.

For the novice cook, this is an essential reference guide, including easy-to-follow instructions on:

There are hundreds of recipes here for everyday meals as well as weekend feasts, for when you have a little more time to spend in the kitchen. There are sections focused on making special occasions stress-free, including a whole chapter on Christmas cooking that contains countdowns, checklists and quantity guides, and a chapter dedicated to feeding crowds.

With step-by-step methods, kitchen know how and masterclasses, nutritional breakdowns and full-colour photography, The Good Food Cook Book is the perfect gift and a book to treasure and return to, year after year.

Roots and tubers, stalks and bulbs, beans, peas and sweetcorn and flowering vegetables

Foreword

This book is for everyone who wants reliable recipes and practical help for their everyday cooking as well as for special occasions. It really is like having a friend in the kitchen whose advice you can trust.

The recipes were originally produced for Good Food magazine, and have been selected by food writer Jane Hornby. Jane worked on Good Food magazine for 5 years, and is a truly natural and creative cook who has the knack of showing others how to get as much pleasure out of cooking as she does.

As you’d expect from Good Food, this book is packed with easy-to-follow information, so first timers can confidently follow instructions and get great results. More experienced and adventurous cooks, cake makers, and those of you who love to entertain, will find plenty to inspire you, so you can take your cooking to a new level.

Editor, Good Food magazine

Introduction

Welcome to The Good Food Cook Book, the biggest and best-ever collection of recipes from BBC Good Food magazine. We hope this book will become your friend in the kitchen no matter what kind of cook you are.

With literally thousands of great recipes to choose from, picking the definitive 650 recipes wasn’t easy. The final cut consists of a fabulous range of recipes for any occasion you’d care to mention, with a helpful and practical stance that will neither alienate you nor bog you down with too much information. Expect to find everything from how to boil an egg to making a wedding cake – and all that’s in between.

There’s more to good cooking than just a good recipe, of course – confidence is key. We’ve poured all our experience from the Good Food test kitchen, plus useful reader feedback, into this book to create something that is as helpful and practical as possible and gives you all the information you need to get cooking.

How to use the book

Whatever you want to cook, we’re confident you’ll find it here. With a clear design, this book is easy to dip in and out of when you’re busy, whilst containing the knowledge behind more in-depth techniques, should you need it.

The recipes are split into 18 intuitive chapters. Experience tells us that most people look for quick and simple recipes to cook throughout the week, and save more complicated or lengthy cooking for the weekend. So with that in mind, the savoury meal ideas in the first half of the book are split between ‘Everyday ideas’ and ‘Weekend cooking’, to spare you the search. Of course, it’s up to you what you cook and when, but the recipes marked as everyday ideas will have shorter methods, fewer ingredients, and on the whole are family friendly and make good use of storecupboard ingredients. Weekend recipes are that little bit more special, sometimes with more involved cooking, and ideal for informal entertaining.

But it’s not just great ideas for lunch and dinner that you’ll find amongst these pages, Chapters 9–18 are each carefully chosen collections of recipes for when you want to cook something special or more unusual - one of our famous bakes perhaps, your own homemade bread or preserves, or maybe even a celebration cake. And each chapter has plenty of supporting information to make your dish a success. If you need guidance in cooking for big occasions, we have two whole chapters dedicated to Christmas and cooking for crowds, complete with menu ideas.

Each chapter begins with a few reference-style pages, covering shopping, storage and preparation and other useful information on the ingredients featured, plus illustrated step-by-step guides to give you real confidence with new techniques. Chapters also include guidance on such kitchen quandaries as how to know when a steak is ready, how to rescue a split sauce and how to make ice cream without a special machine. Page by page, we’ve really tried to answer all your culinary questions.

Many of the recipes have helpful hints and tricks alongside, which we’ve called ‘tips’, ‘know-how’ and ‘try this…’ and we’ve also flagged recipes that can be classed as ‘superhealthy’, ‘low-fat’ and ‘good-for-you’, as well as labelling recipes that are meat-free or suitable for freezing. For more information on what these labels mean and how to spot them, have a look at the key.

Although we don’t have a chapter especially for vegetarians, many of the recipes in this book are vegetarian or meat-free. Recipes marked with the meat-free sign might include cheese or other diary products. We don’t specify vegetarian cheese in these recipes but there are a number of veggie-friendly cheeses readily available these days, which you can substitute for regular cheese.

At the start of every recipe the prep and cook time is given, plus helpful information on the numbers it serves. Many recipes can be scaled up or down easily, and this too is indicated. The given prep time includes gathering ingredients and any chopping; cook time includes any step in which heat is used. Often you will be able to continue prepping as you cook, making best use of your time.

Where overnight soaking, marinating, cooling or any other lengthy prep is needed, we’ve let you know from the outset, so there are no nasty surprises. And don’t be too quick to dismiss a recipe because it has a long cook time; it might include a ‘walk-away time’, for example, when a stew needs long, slow simmering, but no involvement from you, allowing you to get on with something else as it cooks.

The indices at the back of the book work hard for you too – the recipe index flags up recipes that are family friendly, meat-free, healthy, ideal for two, suitable for freezing ahead, one-pots and ready in 30 minutes or less, while the main index allows you to find recipes quickly by ingredient.

Cooking on a budget

Another concern for many of us, especially in these financially challenging times, is how to make delicious and nutritious food on a budget. The good news is that creating your own home-cooked family food needn’t cost the earth, and eating on a budget certainly shouldn’t mean having less interesting food on your plate. Within this book you’ll find affordable, delicious ideas for day-in, day-out meals, plus ideas for entertaining without breaking the bank.

And finally, whatever you do, don’t keep this book pristine on your shelf. Make it an essential part of your kitchen kit; write in it, add to it, adorn the pages with splashes and streaks. The best-loved cook books bear the patina of family life – we hope The Good Food Cook Book earns it place at the heart of yours.

Cook’s notes

Many of the recipes will have healthy benefits, such as high levels of omega 3 or fibre, and this will often be mentioned in the recipe introduction.

All of the recipes are sent to a qualified nutritionist to be analysed – each analysis includes main ingredients but does not include optional extras – it’s up to you to use your common sense here. Remember that making simple changes to a recipe can make a dramatic difference to the fat content of a recipe, such as removing the skin from chicken breasts or using semi-skimmed milk instead of full-fat.

Throughout our recipes we recommend using salt ‘to taste’. We add it to water for boiling pasta and vegetables, but if you don’t want to, it’s not essential for recipe success.

Always check the labels on shop-bought ingredients such as cheese, pesto and curry sauces to ensure they are suitable.

Unless otherwise stated, freeze for up to 3 months. Defrost thoroughly and heat until piping hot.

These recipes are low in saturated fat (5g or less per portion), low in salt (1.5g or less) and at least one of the following: provides one-third or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C or contains at least one portion of 5-a-day fruit and veg.

Advice on cooking techniques, preparation and background on any unfamiliar ingredient.

Information on substituting ingredients, adding extra flavours, using leftovers and make-ahead instructions.

Suggests how to give a meal a twist or gives a quick, additional recipe for you to try.

Conversion tables

Soups

If there’s one thing every cuisine has in common it’s soup. Cooks the world over have been simmering up this most basic of meals for centuries. From cleansing broths to creamy chowders, there’s really nothing more satisfying than producing a homemade and warming bowlful. Bring a crusty loaf to the table and you’ve a meal fit for a king, without the royal price tag. As a bonus, few foods can beat soup as a healthy and filling option, often packed with your 5-a-day veg.

Home cooks hold their favourite soups close to their hearts; comforting, easy to make and, perhaps most importantly, the ultimate in good-value meals. There are, of course, good fresh soups available in cartons from any supermarket, but making your own and perhaps freezing in batches really makes kitchen sense – especially if you need to use up vegetables sooner rather than later.

There’s so much choice available too, with a soup to suit every occasion; be it a family meal, quick lunch or smart starter. And if you’re keen on cooking seasonally, soups are a lifesaver. The starchy winter stalwarts potatoes, celeriac, parsnips and swede can all be transformed into comfort food with a little persuasion. Then, of course, there are the wonderful soups of spring, summer and autumn too – vibrant pea and mint, fresh gazpacho or silky pumpkin or mushroom anyone?

Whatever soup you decide to make, it will call on stock as one of the main ingredients. Using ready-made stock will do the job just fine, but if you would like to try making your own (and it’s worth it), then you’ll find recipes.

FROM HUMBLE BEGINNINGS

Many soups begin with sweating vegetables in a little oil or butter until softened, but not golden. Cooking the vegetables this way before adding liquid makes an excellent backbone of flavour for the soup, and should not be rushed.

Butter gives the best flavour when softening vegetables, but oil will help you to keep the saturated fat down; or use half and half if you like. By the time the vegetables are sweated, they will be soft through – the rest of the cooking will be fairly quick.

If you have some baking parchment to hand, try fitting a piece snugly over the surface of the vegetables. The paper (called a cartouche) traps the steam in the pan, helping the vegetables to soften more quickly and evenly.

What you add next determines the character of your soup – a tomato-based soup will offer a tasty base for Mediterranean or spicy flavours. Creamy soups, made with stock and milk, cream or perhaps crème fraîche, are normally thickened by blending the ingredients with a roux base, made with flour. Thinner broths rely on a good-quality stock and plenty of flavour from aromatic herbs and spices – and tend to be a low-fat option.

USEFUL EQUIPMENT

Use a large pan, with enough surface area on the base to soften any vegetables in a shallow layer. Once the liquid has gone into the pan, stir now and again as it simmers, as the solids can catch on the bottom without you realising.

For a smooth soup, either use a hand-held blender, food processor or jug blender. Fill processors or blenders no more than half full and hold the lid down with a clean tea towel, just in case of eruptions! For a super-smooth result, pass the soup through a sieve and into a clean pan.

GETTING AHEAD

Soup is a flexible friend, and can be frozen or made well ahead. To preserve its flavour, bring it slowly to a simmer until piping hot, rather than boiling it hard.

Starchy soups containing pulses or root veg can also thicken up considerably as they cool and may need a splash of hot stock or water added to the soup to loosen.

Don’t re-heat soups that have had yogurt or other low-fat dairy products added as they can easily split when reheated. Instead, stir through the finished soup just before serving and warm through gently.

Pasta and rice in soups will drink up lots of the surrounding liquid as it cools. Consider boiling pasta or rice separately and add it to the reheated soup.

Lots of people enjoy soup at lunchtime – so why not make a batch then freeze or chill individual portions ready to microwave. As when freezing soups (as with any liquid), make sure that you give it room to expand as it freezes. Leave a few cms at the top of plastic containers or bags before sealing. To freeze soup (and stocks) into freezer-friendly blocks, put a freezer bag into a container, fill with the soup and tie the top. Once frozen, lift out of the container and voila – a perfectly square block of soup, easily stacked.

STOCKS

Stock-making is a great habit to get into. Think of stock as a something-from-nothing bonus and, rather than binning or composting veg trimmings and old bones, add them to a stockpot instead.

Meat stocks are usually made with beef, lamb or veal. Poultry stocks can be made with chicken, turkey, duck, goose or even game bird carcasses and giblets while fish stock needs raw bones from white fish or shellfish shells. If you’re asking a butcher or fishmonger to prepare meat or fish, ask them for the bones too. These can always be frozen for another time; if you have the freezer space and providing you have a very large pan, it makes good sense to stockpile bones and giblets in the freezer, ready to make one large batch of stock. This also helps with fuel economy too.

Where meat stock is concerned, both raw and cooked bones are suitable for use. Roasting raw bones, any giblets (but not the liver) and vegetables in a little fat before putting them into the stock pot will give a stock a rich brown colour and flavour, however cooked bones, such as a roast chicken carcass, will still give good results.

To give all stocks a little more personality, tuck in a few ‘aromatics’ – a few peppercorns plus a few parsley stalks, bay leaves and thyme sprigs, tied together with a piece of string (known as a bouquet garni).

Stocks are always started cold and then, for food safety reasons, brought to a full boil before simmering. If the water level drops as the stock simmers, top it up with just-boiled water from the kettle. Bones should remain submerged as the stock cooks. Skim away any scum that rises to the surface every now and then.

Once your stock is made, it can be seasoned and chilled or frozen as is, or reduced down. We wouldn’t recommend adding salt to the stock before it’s reduced or used in cooking; instead, season your final dish to taste.

Chill the stock or freeze it as soon as possible once cool. Once chilled, meat stock will become slightly jelly-like. This is perfectly normal and will give your finished recipe a delicious richness.

Chicken noodle soup

Rich tomato soup with pesto

Spiced carrot and lentil soup

Moroccan chickpea soup

Hearty pasta soup

Polish sausage soup

Leek and potato soup with mustard toasts

Butternut squash soup with chilli and crème fraîche

Gazpacho

Pea and mint soup

Chilli beef noodle soup

Spicy prawn laksa

French onion soup

Creamy chicken soup

Broccoli soup with croûtons and goat’s cheese

Cream of wild mushroom soup

Spring vegetable soup

Winter minestrone with pesto croûtes

Pesto croûtes

Silky pumpkin soup

Walkers’ mushroom, bacon and barley broth

Prawn and fennel bisque

Silky celeriac soup with smoked haddock

Chunky fish chowder

Homemade stock

Chicken giblet stock

Brown beef stock

Fish stock

Vegetable stock

Chicken noodle soup

Fast, full of flavour and low in fat, this aromatic Asian-style soup will keep away winter chills.

SERVES 2 (EASILY DOUBLED) • PREP 10 MINS • COOK 30 MINS

900ml/1½pint chicken or vegetable stock

1 skinless chicken breast, about 175g/6oz

1 tsp chopped fresh root ginger

1 garlic clove, finely chopped

50g/2oz rice or wheat noodles

2 tbsp sweetcorn, canned or frozen

2-3 mushrooms, thinly sliced

2 spring onions, shredded

2 tsp soy sauce, plus extra for serving

mint or basil leaves and a little shredded chilli (optional), to serve

1 Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

2 Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 minutes until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds, if using. Serve with extra soy sauce, for sprinkling.

PER SERVING 217 kcals, carbs 26g, fat 2g, sat fat 0.4g, salt 2.52g

For a vegetarian alternative, replace the chicken with 175g/6oz firm tofu cut into cubes, simmer for 5 minutes, then add the other ingredients as before.

Rich tomato soup with pesto

You’ll find it hard to go back to shop-bought tomato soup once you’ve tried this flavoursome recipe. Choose a fresh pesto to finish the dish off – it’s worth it.

SERVES 4 • PREP 10 MINS • COOK 15 MINS

1 tbsp butter or olive oil

2 garlic cloves, crushed

5 soft sun-dried or sunblushed tomatoes in oil, drained and roughly chopped

3 × 400g cans plum tomatoes

500ml/18fl oz chicken or vegetable stock

1 tsp sugar, any type, or more to taste

142ml pot soured cream

125g pot fresh basil pesto

basil leaves, to serve, optional

1 Heat the butter or oil in a large pan, then add the garlic and soften for a few minutes over a low heat. Add the sun-dried or sunblushed tomatoes, canned tomatoes, stock, sugar and seasoning, then bring to a simmer. Let the soup bubble for 10 minutes until the tomatoes have broken down a little.

2 Whizz with a hand blender, adding half the pot of soured cream as you go, until smooth. Taste and adjust the seasoning – add more sugar if you need to. Serve in bowls with 1 tbsp of the pesto swirled on top, a little more soured cream and scattering of basil leaves.

PER SERVING 213 kcals, carbs 14g, fat 14g, sat fat 7g, salt 1.15g

tip Adding a pinch of sugar to tomato-based soups and sauces takes away any acidity from the tomatoes and really rounds out the flavour.

Spiced carrot and lentil soup

Warm up with this low-fat, super-tasty storecupboard soup. For a dairy-free alternative, use reduced-fat coconut milk instead of the milk.

SERVES 4 • PREP 10 MINS • COOK 15 MINS

2 tsp cumin seeds

pinch dried chilli flakes

2 tbsp olive oil

600g/1lb 5oz carrots, washed and coarsely grated (no need to peel)

140g/5oz split red lentils

1 litre/1¾ pints vegetable stock

125ml/4fl oz milk

plain yogurt and naan breads, to serve

1 Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrots, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.

2 Whizz the soup with a hand blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

PER SERVING 238 kcals, carbs 34g, fat 7g, sat fat 1g, salt 0.25g

Substitute the chilli flakes and cumin seeds for ras el hanout, if you have some in the cupboard. You could add cooked shredded chicken at the end of cooking, too.

Moroccan chickpea soup

Based on a classic North African soup called ‘harira’, this aromatic and easy bowlful contains 2 of your 5-a-day, and re-heats brilliantly.

SERVES 4 • PREP 10 MINS • COOK 20 MINS

1 tbsp olive oil

1 medium onion, chopped

2 celery sticks, chopped

2 tsp ground cumin

600ml/1pint vegetable stock

400g can chopped plum tomatoes with garlic

400g can chickpeas, rinsed and drained

100g/4oz frozen broad beans

zest and juice ½ lemon

large handful coriander or parsley and flatbread, to serve

1 Heat the oil in a large saucepan, then gently fry the onion and celery for 10 minutes until softened, stirring frequently. Tip in the cumin, then fry for another minute.

2 Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 minutes. Throw in the broad beans and lemon juice, then cook for 2 minutes more. Season to taste, then spoon into bowls and sprinkle over a little lemon zest and herbs. Serve with flatbread.

PER SERVING 148 kcals, carbs 17g, fat 5g, sat fat 1g, salt 1.07g

tip Spice up the soup further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp garam marsala.

Hearty pasta soup

A new way with filled pasta, this soup is a meal in a bowl.

SERVES 4 • PREP 5 MINS • COOK 25 MINS
BEFORE ADDING PASTA

1 tbsp olive oil

2 carrots, chopped

1 large onion, finely chopped

1 litre/1¾ pints vegetable stock

400g can chopped tomatoes with garlic

200g/7oz frozen mixed peas and beans

250g pack fresh filled pasta (we used tortellini with ricotta and spinach)

handful basil leaves, chopped (optional)

grated Parmesan and garlic bread, to serve

1 Heat the oil in a pan. Fry the carrots and onion for 5 minutes until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes.

2 Add the peas and beans with 5 minutes to go. Once the vegetables are is tender, stir in the pasta. Return to the boil and simmer for 2 minutes until the pasta is just cooked.

3 Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

PER SERVING 286 kcals, carbs 44g, fat 9g, sat fat 3g, salt 0.88g

tip Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.

Polish sausage soup

Almost a one-pot stew, this satisfying sausage soup is sure to be a hit with the whole family.

SERVES 4 • PREP 10 MINS • COOK 30 MINS

2 large onions, thinly sliced

2 tbsp olive oil

2 garlic cloves, thinly sliced

200g Kabanos, chopped

1 tsp paprika, sweet or smoked

85g/3oz brown basmati rice

1 tbsp chopped thyme

2 litres/3½ pints strong-flavoured beef stock

3 carrots, thickly sliced

100g/4oz shredded kale

1 Fry the onions in the oil for 5 minutes. Add the garlic and sausage, fry for a few minutes more, then stir in the paprika, rice and thyme.

2 Pour in the stock, bring to the boil, then add the carrots and some salt and pepper. Cover and then simmer for 20 minutes. Stir in the kale, then cook 10 minutes more. Serve with crusty bread.

PER SERVING 433 kcals, carbs 34g, fat 24g, sat fat 6g, salt 3.83g

Kabanos are Polish sausages, firm in texture and with a smoky taste. They’re widely available in supermarkets. You could also use chorizo in this recipe.

Leek and potato soup with mustard toasts

Mustard toasts give this classic soup a modern twist – if you like, bake them earlier in the day and warm them through in the oven to make life easier.

SERVES 8 EASILY HALVED • PREP 15 MINS • COOK 25 MINS

50g/2oz butter

8 rashers streaky bacon, chopped

5 large leeks, sliced

2 large potatoes, cubed

1.2litres/2 pints vegetable stock

2 bay leaves

300ml/½ pint milk

handful chopped parsley

FOR THE TOASTS

1 long, thin baguette

4 tbsp olive oil

1 tbsp wholegrain mustard

1 Melt the butter in a large pan, add the bacon and fry until just starting to colour. Add the leeks and potatoes, then stir well until they are glistening.

2 Add the stock and bay leaves, season and bring to the boil. Partly cover and simmer for 15 minutes, until everything is tender. Remove the bay leaves, then whizz the soup in batches in a food processor or blender. Return to the pan and stir in the milk. Reheat gently and season to taste. Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes).

3 While the soup cooks, make the toasts. Heat oven to 200C/180C fan/gas 6. Cut the baguette into thin diagonal slices. Mix the oil and mustard together, then brush over both sides of the bread. Spread them on a large baking sheet and bake for 10 minutes. Scatter the parsley over the soup and serve with the toasts for dipping.

PER SERVING 314 kcals, carbs 31g, fat 17g, sat fat 6g, salt 2g

Butternut squash soup with chilli and crème fraîche

Come in from the cold to a warming bowl, full of the taste of autumn.

SERVES 4 • PREP 15 MINS • COOK 45-50 MINS

1 butternut squash, about 1kg/2lb 4oz, peeled and deseeded

2 tbsp olive oil

1 tbsp butter

2 onions, diced

1 garlic clove, thinly sliced

2 mild red chillies, deseeded and finely chopped

850ml/1½pints hot vegetable stock

4 tbsp crème fraîche, plus more to serve

1 Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 minutes, turning once during cooking, until golden and soft.

2 While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15–20 minutes until the onions are completely soft.

3 Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a hand blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

PER SERVING 264 kcals, carbs 28g, fat 15g, sat fat 7g, salt 0.61g

Chillies vary dramatically in heat, sometimes even within the same pack. To gauge what you’re dealing with, touch the cut edge of the chilli, then touch the tip of your tongue with your finger. If it’s fiercely hot, add less. Barely there? Add more.

Gazpacho

Dazzling red, smooth enough to drink from a glass but with a bit of texture to keep you interested, this no-cook soup makes an ideal start to a summer meal.

SERVES 6-8 • PREP 25 MINS, PLUS CHILLING TIME • NO COOK

1 red onion, chopped

2 garlic cloves, finely chopped

red pepper, chopped

4 ripe tomatoes, chopped

1 slice white bread, torn and crusts removed

500ml jar passata

5 tbsp olive oil, plus extra to serve

4 tbsp wine vinegar

1 tsp Tabasco or harissa

300ml/½pint vegetable stock

1 tsp sugar

basil leaves, to serve

1 Put the onion, garlic, red pepper, tomatoes and bread in the food processor and blend until finely chopped but not too smooth. Transfer to a large bowl with the passata, oil, vinegar, Tabasco or harissa, stock, sugar, salt and pepper. Mix thoroughly, cover the bowl with cling film or foil and put in the fridge for at least 2 hours or overnight.

2 To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

PER SERVING 288 kcals, carbs 38.3g, fat 12.9g, sat fat 1.8g, salt 0.89g

Pea and mint soup

A quick simmer brings out the best in the new season’s peas. To find out what’s in season when.

SERVES 4 • PREP 10 MINS • COOK 20 MINS
COUNTS AS 1 OF 5-A-DAY

1 bunch spring onions, roughly chopped

1 medium potato, diced

1 garlic clove, crushed

850ml/1½pints vegetable stock

900g/2lb young peas in the pod (or use 250g frozen petits pois)

4 tbsp chopped mint

large pinch caster sugar

1 tbsp lemon or lime juice

150ml/¼pint buttermilk or soured cream

1 Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat, then simmer for 15 minutes. Meanwhile, blanch 3 tbsp of the peas in boiling water for 2–3 minutes. Drain then put in a bowl of ice-cold water and set aside. Add the remaining peas to the soup base, then simmer for just 5 minutes – no longer, or you will lose their fresh flavour.

2 Stir in the mint, sugar and lemon or lime juice, cool slightly, pour into a food processor or liquidiser. Whizz until smooth. Stir in half the buttermilk or soured cream and season.

3 To serve the soup cold, cool quickly by tipping into a shallow container, then chill. You may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling.

4 Drain the reserved peas then scatter over the soup in bowls. Finish with a swirl of buttermilk or soured cream.

PER SERVING 108 kcals, carbs 17g, fat 1g, sat fat 1g, salt 0.84g

Chilli beef noodle soup

Reviving and spicy noodle soups make fantastic after-work food.

SERVES 2 • PREP 10 MINS • COOK 15 MINS

1.5 litres/2¾ pints vegetable or beef stock

6 thin slices peeled fresh ginger

1 large red chilli, halved lengthways

1 bunch spring onions, finely sliced

1 sirloin steak, trimmed

1 tbsp sunflower oil

250g pack pak choi, quartered

300g/11oz thin egg noodles

1 Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 minutes each side for medium-rare. Transfer to a board and leave to rest for 1 min, then thinly slice.

2 Add the pak choi and noodles to the stock. Bring to the boil then simmer for 3 minutes until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.

PER SERVING 815 kcals, carbs 114g, fat 23g, sat fat 3g, salt 3.98g

If you don’t have a griddle pan, use an ordinary frying pan. Cooking the steak whole, rather than stir-frying in pieces means that the meat will stay juicy and can be cooked just how you like it.

Spicy prawn laksa

Laksa is a tasty noodle soup popular in Malaysia and Singapore. If you see laksa paste in your supermarket, grab a jar and use that instead of the Thai paste.

SERVES 4 EASILY HALVED • PREP 5 MINS • COOK 15 MINS

1 tbsp sunflower oil

300g bag crunchy stir-fry vegetables

140g/5oz shiitake mushrooms, sliced

2 tbsp Thai green curry paste

400g can reduced-fat coconut milk

200ml/7fl oz vegetable or fish stock

300g/11oz medium straight-to-wok noodles

200g bag large, raw peeled prawns

1 Heat a wok, add the oil, then stir-fry the veg and mushrooms for 2-3 minutes. Take out and set aside, then tip the curry paste into the pan and fry for 1 minute. Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 minutes until the prawns are cooked through. Stir in the veg, then serve.

PER SERVING 327 kcals, carbs 32g, fat 17g, sat fat 10g, salt 0.97g

tip To use dried noodles for this recipe, boil 100g medium egg, wheat or rice noodles in a separate pan of water, following the pack instructions. Drain, then add to the soup at the end of cooking.

French onion soup

A perfect dish for entertaining, the soup will keep in the fridge for several days.

SERVES 6 • PREP 25-35 MINS • COOK 1½ HRS

50g/2oz butter

2 tbsp olive oil

1 tsp sugar

900g/2lb Spanish yellow onions (about 4 large), thinly sliced

2 × 295g cans beef consommé

300ml/½ pint white wine

1 bay leaf, optional

½ beef stock cube, crumbled

2 tbsp Cognac

FOR THE TOPPING

6 diagonal slices French baguette bread

generous knob soft butter

1 small garlic clove, crushed

140g/5oz Gruyère, coarsely grated

1 Heat the butter and oil in a large saucepan. Stir in the sugar and onions, then cook uncovered and over a low heat for 20 minutes, stirring often until softened. Now leave the onions to cook for another 20–25 minutes, stirring only a few times, giving a dark, crispy caramelised layer on the base of the pan.

2 Pour a little of the consommé into the onions and scrape all the caramelised bits from the bottom of the pan. Pour in the rest of the consommé, two tins of water and the wine. Drop in the bay leaf (if using), bring to the boil then turn down the heat, cover the pan and simmer for 45 minutes.

3 Toast the bread. Blend the butter and garlic, and spread over the toasted bread. Scatter most of the cheese over, pressing it on lightly. Set aside.

4 Stir the stock into the soup until dissolved. Pour in the cognac and cook for a couple of minutes. Season to taste, then discard the bay leaf. Ladle the soup into 6 heatproof bowls and put on a baking sheet. Lay a slice of bread on the top of each bowl, then scatter a little more cheese over the surface of the soup. Put under a heated grill for a few minutes until the cheese is bubbling and golden. Be careful when eating, as the soup will be very hot from the grilling.

PER SERVING 520 kcals, carbs 24g, fat 26g, sat fat 14g, salt 4.06g

Creamy chicken soup

Although creamy in both name and texture, this soup actually has no cream added.

SERVES 4 • PREP 15 MINS • COOK 25 MINS

85g/3oz butter

1 small onion, roughly chopped

1 large carrot, cut in small chunks

2 small King Edward or red-skinned potatoes (about 300g/11oz), cut into small chunks (no need to peel)

1 large leek, trimmed and thinly sliced

1 heaped tbsp fresh thyme leaves, plus extra to serve

50g/2oz plain flour

1.3 litres/2¼ pints hot chicken stock

200g/7oz cooked chicken, torn into big chunks

-¼ tsp freshly grated nutmeg

crusty bread, to serve

1 Melt 25g of the butter in a large wide pan. Add the onion and fry for 3–4 minutes until just starting to colour. Stir in the carrot and potatoes and fry for 4 minutes, then add the leek and thyme and cook for 3 more minutes. Set aside.

2 Melt the remaining butter in a medium non-stick pan. Stir in the flour and stir for 3–4 minutes until pale golden. With the pan still on the heat, pour in the hot stock, about 150ml at a time, continuing to stir as you do so and beating well between each addition. When all the stock has been added, stir it into the vegetables, bring to a simmer, then cook very gently for 8–10 minutes to finish cooking them, giving it all an occasional stir.

3 Stir in the chicken and enough nutmeg, salt and pepper to suit your taste. Warm through, then serve piping hot with a grinding of pepper, a scattering of extra thyme leaves and some chunks of bread.

PER SERVING 449 kcals, carbs 32g, fat 24g, sat fat 13g, salt 1.10g

Broccoli soup with croûtons and goat’s cheese

This is ideal for a warming lunch or starter. If you are not a fan of goat’s cheese, try Brie instead.

SERVES 4 OR 6 AS A STARTER • PREP 10 MINS • COOK 15 MINS

2 thick, crustless slices of bread, cubed

1 tbsp olive oil

900g/2lb broccoli

50g/2oz butter

1 large onion, finely chopped

generous grating fresh nutmeg

1 litre/1¾ pints vegetable or chicken stock

600ml/1 pint full-cream milk

100g/4oz medium-soft goat’s cheese, chopped (rind and all)

1 Heat oven to 200C/180C fan/gas 6. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10–12 minutes until crunchy and golden.

2 Meanwhile, chop the broccoli stalks and florets, keeping them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.

3 Take out about 4 ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)

4 To serve, reheat if necessary and scatter with the croûtons and goat’s cheese.

PER SERVING 435 kcals, carbs 24g, fat 28g, sat fat 15g, salt 1.99g

Cream of wild mushroom soup

This rich and filling dish is the perfect way to use up end-of-season mushrooms on the cheap.

SERVES 4 • PREP 30 MINS • COOK 40 MINS

25g/1oz dried porcini mushrooms

50g/2oz butter

1 onion, finely chopped

1 garlic clove, sliced

few thyme sprigs

400g/14oz mixed wild mushrooms

850ml/1½ pints vegetable stock

200ml pot crème fraîche

4 slices white bread, about 100g/4oz, cubed

chives and truffle oil, to serve

1 Bring a kettle to the boil, then pour enough water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 minutes until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms.

2 Leave to cook for 5 minutes until the fresh mushrooms go limp. Pour over the stock and the reserved juices (avoiding the last drops as they can be gritty). Bring to the boil, then simmer for 20 minutes. Stir in the crème fraîche, then simmer for a few minutes more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.

3 Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

PER SERVING 347 kcals, carbs 20g, fat 27g, sat fat 16g, salt 0.89g

Spring vegetable soup

Soup can be both satisfying and special, as this dish proves.

SERVES 2 EASILY DOUBLED • PREP 10 MINS • COOK 15 MINS

1 tbsp olive oil

2 leeks, washed and finely chopped

100g/4oz green beans, cut into short lengths

1 large courgette, diced

1.2 litre/2 pints vegetable stock

3 vine-ripened tomatoes, deseeded and chopped

400g can cannellini beans

1 nest of vermicelli (about 35g)

FOR THE PISTACHIO PESTO

25g pack basil

1 garlic clove, crushed

25g/1oz pistachio nuts

25g/1oz Parmesan, finely grated

2 tbsp olive oil

1 Heat the oil, then fry the leeks until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 minutes.

2 Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.

3 Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 minutes more until the veg and vermicelli are just tender.

4 Stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top.

PER SERVING 594 kcals, carbs 56g, fat 31g, sat fat 6g, salt 2.35g

About the Book

Contents

Foreword

Editor, Good Food magazine

Introduction

How to use the book

Cooking on a budget

Cook’s notes

Conversion tables

Soups

FROM HUMBLE BEGINNINGS

USEFUL EQUIPMENT

GETTING AHEAD

STOCKS

Chicken noodle soup

SERVES 2 (EASILY DOUBLED) • PREP 10 MINS • COOK 30 MINS

Rich tomato soup with pesto

SERVES 4 • PREP 10 MINS • COOK 15 MINS

Spiced carrot and lentil soup

SERVES 4 • PREP 10 MINS • COOK 15 MINS

Moroccan chickpea soup

SERVES 4 • PREP 10 MINS • COOK 20 MINS

Hearty pasta soup

SERVES 4 • PREP 5 MINS • COOK 25 MINS BEFORE ADDING PASTA

Polish sausage soup

SERVES 4 • PREP 10 MINS • COOK 30 MINS

Leek and potato soup with mustard toasts

SERVES 8 EASILY HALVED • PREP 15 MINS • COOK 25 MINS

Butternut squash soup with chilli and crème fraîche

SERVES 4 • PREP 15 MINS • COOK 45-50 MINS

Gazpacho

SERVES 6-8 • PREP 25 MINS, PLUS CHILLING TIME • NO COOK

Pea and mint soup

SERVES 4 • PREP 10 MINS • COOK 20 MINS COUNTS AS 1 OF 5-A-DAY

Chilli beef noodle soup

SERVES 2 • PREP 10 MINS • COOK 15 MINS

Spicy prawn laksa

SERVES 4 EASILY HALVED • PREP 5 MINS • COOK 15 MINS

French onion soup

SERVES 6 • PREP 25-35 MINS • COOK 1½ HRS

Creamy chicken soup

SERVES 4 • PREP 15 MINS • COOK 25 MINS

Broccoli soup with croûtons and goat’s cheese

SERVES 4 OR 6 AS A STARTER • PREP 10 MINS • COOK 15 MINS

Cream of wild mushroom soup

SERVES 4 • PREP 30 MINS • COOK 40 MINS

Spring vegetable soup

SERVES 2 EASILY DOUBLED • PREP 10 MINS • COOK 15 MINS

Winter minestrone with pesto croûtes

SERVES 4 • PREP 5 MINS • COOK 25 MINS
BEFORE ADDING PASTA

SERVES 4 • PREP 10 MINS • COOK 20 MINS
COUNTS AS 1 OF 5-A-DAY