Good Food Middle East - October 2025

Welcome!

This month we are celebrating a very special milestone, our 18th birthday. It feels only fitting to mark it with indulgence and creativity. Our cover star, the Cherry Bakewell cake (p59), is a true homage to British baking, with almond-rich sponges layered with black cherry conserve and finished with silky buttercream. And that is just the beginning. You will also find reinvented classics such as Masala fish & chips with minty peas and a Spiced cottage pie

As the evenings draw in and the season turns, there is nothing quite like a hug in a bowl. Our comforting meals (p20) are designed to warm both body and soul. If you are ready to take things up a notch, let your slow cooker do the heavy lifting with enchiladas, sweet and sour chicken, and other weeknight favourites elevated effortlessly (p30).

For those celebrating Diwali, we have prepared a feast of inspiration. Discover a Ras malai cake (p36) alongside a 13-page recipe special from page 38, that guides you through beloved dishes across India. Elsewhere in this issue, explore seasonal eating (p51), a Persian spread perfect for weekend gatherings (p70), and practical tips to stop the rot this Halloween, by transforming fruit and vegetables that might otherwise go to waste into spooktacular inventive dishes (p86).

From supporting joint health (p98) to learning how beans can boost your mental wellbeing (p102), we offer guidance for mindful eating that nourishes from the inside out. If a weekend escape is calling, discover our two-day itinerary in glamorous Monte Carlo (p106) - your perfect getaway awaits.

Eighteen years on, our vision continues to grow as we inspire your table, spark creativity, and celebrate the joy of food in all its forms. Thank you for being part of this journey with us. Here’s to another year of discovery, indulgence, and plenty of cake.

Happy reading!

EDITORIAL

EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com

ASSISTANT EDITOR: Blanche D’mello blanche.dmello@cpimediagroup.com

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Good Food, UK

GROUP MANAGING DIRECTOR, FOOD: Jessica Norell Neeson GROUP EDITOR-IN-CHIEF: Christine Hayes COMMERCIAL DIRECTOR: Simon Carrington GROUP MAGAZINES EDITOR: Keith Kendrick

80 October 2025 CONTENTS

UPDATE

4 YOUR SAY

Find out if you won the Star Letter prize

EASY

20 MIDWEEK MEALS

Spoonfuls of comfort, every night

Immediate Media Co Ltd CEO: Sean Cornwell CFO/COO: Dan Constanda

DIRECTOR, SUPPLY CHAIN & LICENSING: Alfie Lewis

DIRECTOR INTERNATIONAL, LICENSING & TOP GEAR MAGAZINE, UK: Tim Hudson

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HEAD OF PARTNERS, BRAND MANAGEMENT & ETHICAL COMPLIANCE: Molly Hope-Seton HEAD OF SYNDICATION: Richard Bentley

Good Food Middle East magazine is published by CPI Media Group under licence from Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.

© Immediate Media Company London Limited, 2025. Good Food and the Good Food logo are unregistered trade marks of Immediate Media Company London Limited and used under licence. All rights reserved.

5 LOCAL ICON

Know about Tala Bashmi’s favourites

8 FLAVOURS OF THE MONTH

New restaurants and menus to try across the region

15 TRIED AND TASTED

Two fine dining venues to dine at this month

18 THIS JUST IN

This month’s top launches and trends

28 MONDAY MASH-UP

Two Italian favourites come together for a new pasta classic

30 COOK SMART

Cut costs with slow-cooked family

favourites

34 STORECUPBOARD HEROES

Protein-packed recipes with canned beans

36 GIVE THEM ROSES AND PISTACHIOS

A celebratory cake from Chetna Makan

WEEKEND

38 CELEBRATE DIWALI

Bring everyone together for a festive spread

51 AT ITS BEST

Cook with mushrooms, pumpkins and pears

115 GIFT VOUCHERS, MEALS AND PLENTY MORE 36 91 30

Our recipe descriptions

Suitable for vegetarians. You can freeze it.

Not suitable for freezing.

Easy Simple recipes even beginners can make.

A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks.

Low fat 12g or less per portion.

Low cal 500 calories or less per main.

59 BRITISH CLASSICS…BUT BETTER!

A slice of nostalgia with a twist

70 SERVE A PERSIAN FEAST

Effortless recipes to impress your guests

74 SUNDAY PREP = WEEKNIGHT WINS

Make ahead for easy midweek meals

80 NEXT LEVEL

Master roast chicken & gravy

82 LEARN SOMETHING NEW

Cook like a pro with expert tips

FAMILY

86 STOP THE ROT AT HALLOWEEN

Delicious recipes from fruit and veg leftovers

91 REACH FOR THE PIES

Bake a golden treat from scratch

HEALTH

98 WHAT TO EAT FOR JOINT HEALTH

Expert dietary tips to help with arthritis

102 CAN BEANS BOOST YOUR MENTAL HEALTH?

The health perks of eating beans

GOURMET LIFESTYLE

106 A WEEKEND IN MONACO

Here’s where to stay and dine with a view

COMPETITIONS

Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides onethird or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.

Good for you Low in saturated fat, low in salt.

Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.

1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.

Vit C Iron Omega-3 Calcium Folate Fibre

Indicating recipes that are good sources of useful nutrients.

GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol:

P Contains pork.

We love hearing from you!

Just came back recently from a summer holiday and I was away for the whole 3 months. I look forward every time to coming back and grabbing the newest issue of the magazine. What a lovely colour, spicy look the cover has. Beautiful recipes, photos and plenty of various topics covered as in all the other issues. I liked how there is lots of light, easy meal recipes and my favourite are the savoury scones. I make lots of various scones myself and was pleasantly surprised when I saw those in the magazine. Will be catching up on the missed summer issues of Good Food ME . Keep on the great work with the magazine, it is my favourite.

Emilija Andjelkovic

I enjoyed reading Fairmont the Palm’s review in the September issue. Although I’ve visited numerous hotels on the Palm, somehow never had a chance to stay or dine at Fairmont the Palm. After reading your article, I realised the hotel has a lot to offer and I can’t wait for the next public holiday to book my family staycation. Thanks for the lovely article and recommendation; I am looking forward to exploring all dining options and the family suite there.

Ana Stojkovic

I recently visited the doctor due to my PCOS issue and was recommedended a high-protein no-carb diet. It’s been tough to switch from full meals to following a structured diet plan, especially with my busy schedule. I stumbled upon Packed with Protein, and what made it easier was the Plan your Week - Shopping List feature.

Rowena Conception

Get ready for an all-American adventure at Rodeo Drive Ibn Battuta Gate! We’re giving away an AED 1,000 voucher for two people to experience Dubai’s newest dining and entertainment destination. From flamegrilled ribeye and tender short ribs to Chicken Pastor Tacos, Baja Fish Tacos, and decadent desserts, the menu is packed with bold Tex-Mex flavours. Enjoy live bands, DJs, rodeo bull rides, and arcade games while indulging in a vibrant, high-energy night out at one of Dubai’s ultimate all-American destinations.

To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com

Email us on feedback@bbcgoodfoodme.com with your thoughts and comments, and send us your photos with your copy of Good Food ME!

You can also connect with us on social media! Find us on:

Or, you could write to us at: The Editor, Good Food Middle East. Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700. TALK TO US!

@goodfoodmiddleeast

Morning routine

A good session at the gym and a cup of coffee. Neither are negotiable whether I am in Bahrain or working at events abroad.

Top culinary destination

Osaka. I’ve fallen in love with their simple food, so seasonal and fresh. Izakayas on little streets, unknown ones, they’re the best! Some of the most memorable bites I’ve had are soy sauce mochi, liver yakitori, and lung karaage, Yep, I said lung.

Favourite

Anghami artists

One dish you love creating

Little Simz, The Strokes, Billie Eilish and System of a down I love doing different renditions of my dishes each time I travel to a new country. Whenever I travel for guest chef events - I do use some dishes I’ve done before, but I always like to leave room for creating something new using their local ingredients.

anything by Neil Degrasse Tyson

Fridge staples

I’m always traveling a lot so my fridge staples tend to be things that can last a long time – Mehyawa (fermented fish sauce), seasonal homemade achar (lime, bambar, looz), anchovies and dates.

If you could only dine on dishes from one TV series, which would you choose?

Probably The Sopranoseverything looks amazing. That baked ziti though!

LOCAL ICON

Tala Bashmi, Bahrain’s celebrated culinary voice, has redefined Khaleeji cuisine for a global stage. At Fusions by Tala in Manama, the Swiss-trained chef blends classical technique with storytelling, elevating local dishes into refined expressions of heritage. Named MENA’s Best Female Chef 2022 and winner of the Chefs’ Choice Award at MENA’s 50 Best Restaurants 2025, she is also a leading advocate for the preservation and evolution of Gulf food culture

Drink Order

I’m simple, usually just an americano. But since Greece, I’ve fallen in love with a Freddo cappuccino.

ULTIMATE DINNER PARTY GUEST

Top dining experience

My favourite dining experiences are the ones where status and class don’t matter. The places that bring people across all walks of life to share delicious and timeless dishes, usually shared around plastic tables and chairs to the sounds of loud chatter, pots and pans, and delectable aromas.

Anthony Bourdain and I’d cook all of my favourite dishes. Rubyan fe ga’ata (shrimp under the rice), Crab saloona (Crab curry), Fried safi and sloos fish, and serve a plethora of Achaar and tangy spicy and crisp cucumber salad.

THE BEST OF DUBAI’S OUTDOOR SEASON AT SHANGRI-LA DUBAI

With the return of cooler evenings, October signals the start of Dubai’s much-anticipated outdoor season, and Shangri-La Dubai is leading the way. From sky-high nights at the newly unveiled Horizon 42 to immersive Asian dining journeys and vibrant poolside fun at ikandy ultralounge, the iconic hotel curates experiences that celebrate the very best of the city’s lifestyle, dining, and social scene

Horizon 42

Step into Dubai’s newest rooftop popup bar and lounge, perched on the 42nd floor of Shangri-La Dubai. With sweeping views of the Burj Khalifa and the glittering Downtown skyline, this sleek, elevated venue redefines rooftop lounging in the city. Designed with a chic, contemporary aesthetic, Horizon 42 sets the stage, whether it’s golden-hour beverages, after-dark gatherings, or an effortlessly stylish night under the stars.

Sunset Brunch at Horizon 42

An evening brunch unlike any other, Horizon 42’s Sunset Brunch pairs panoramic views with culinary indulgence. Guests can expect

a multi-course feast comprising lobster, oysters, and beef Wellington, accompanied by live entertainment as the skyline transforms from day to night.

First Saturday of every month at 6pm. From AED388.

Aperitivo with Altitude

A daily golden hour ritual, Aperitivo at Horizon 42 offers two premium drinks paired with gourmet bites, all set against one of the city’s most spectacular backdrops. It’s aperitivo culture, reimagined with Dubai’s signature flair.

Daily, 6-8pm. AED295 per person.

Taste of Shangri-La

This October, Shangri-La Dubai opens its doors to a truly immersive culinary journey with Taste of Shangri-La - a monthlong celebration of Asia’s rich flavours, storied traditions, and inventive cuisine. From the exquisite precision of Chinese gastronomy at Shang Palace to soulful specials from Vietnam at Hoi An, this exclusive experience brings the very best of Asia to Dubai’s dining scene

Shang Palace

Chef Peter Lau unveils a spectacular four-course menu that honours China’s culinary heritage while boldly reimagining it for a modern palate. By marrying Cantonese techniques with the robust notes of Lu (Shandong) and Hainanese traditions, each dish tells a story of innovation and authenticity. Brace yourself for a journey from the refined flavours of imperial banquets to the comforting warmth of regional kitchens.

On the menu:

• Coriander squid & salmon roe with purple rice rolls

• Truffle vegetable cabbage wraps

• Braised beef rib with satay sauce

• Glutinous rice duo with coconut snowflake

Available throughout October at AED288 per person.

Hoi An

Expect a culinary journey crafted by Chef Linh Van Tan Nguyen featuring an exclusive five-course menu inspired by Vietnam’s bustling markets and family kitchens. Each plate is a celebration of balance, with earthy herbs, fragrant broths, and delicate textures creating a hearty reinterpretation of Vietnamese cuisine.

On the menu:

• Traditional pho with tender Wagyu beef

• Lobster pomelo Vietnamese salad

• Lotus-baked seabass with kumquat compote

• Lemongrass crème brûlée with a Vietnamese twist

Available throughout October, at AED258 per person.

Contact:

ikandy ultralounge

Framed by glittering Burj Khalifa views, ikandy ultralounge is a laid-back poolside escape by day and a vibrant social hub by night. This October, the venue comes alive with live performances, DJ sets, and unmissable weekend rituals.

iKandy Fridays

Kickstart the weekend with two hours of free-flow beverages, pool access, and DJ Azi spinning high-energy sets that turn Friday nights into rooftop parties.

Friday, 8-11pm. AED245 per person.

iKandy Sundays

Close out the weekend with the soulful sounds of 4AM, a live band fusing pop, reggae, indie, and African influences. Expect concoctions, poolside vibes, and music that lingers long into the evening.

Sunday, 6-8pm. AED245 per person.

Flavours month of the

What’s hot and happening around town this month

Culinara at The Link, One Za’abeel, welcomes a new Lebanese dining concept from celebrated chef Ali Elbourji, known for redefining modern Middle Eastern cuisine. Inspired by the Arabic word for “shade,” FAY captures the feeling of gathering under trees and terraces, offering a menu that blends authenticity with creativity. Highlights include refined Fish Sayadieh, Burrata Za’atar Manakish, Saffron-Spiced Lobster Falafel, and Slow-Braised Short Ribs with Dark-Chocolate Hummus. Desserts like Ali’s take on Umm Ali and a Pistachio Lemon Tart complete the experience. FAY joins 11 other original concepts at Culinara.

The Link, 24th floor, One Za’abeel. Contcat +9714 666 1617 or visit culinaradubai.com.

Celebrate Diwali at Emirates Palace Mandarin Oriental, Abu Dhabi with a vibrant Diwali Mela, featuring lively street food stations and specialities such as Cheese chilli crab, Chicken farcha roll, and Ras malai pillow, alongside handcrafted mithai boxes filled with traditional sweets.

October 21, 7-11pm. AED299 (soft beverages) and AED499 (house beverages). Mithai boxes also available throughout October for AED150.

î MAYG

The French-Japanese dining destination at Dubai Design District has unveiled its Raw Bar experience, offering diners a fresh way to savour the restaurant’s signature creations. The bar focuses on classic flavours and inventive pairings designed to complement MAYG’s hallmark dishes. Highlights include the Monte Carlo with citrus, flower syrup and bergamot, perfectly matched with vSashimi, and the Brume du Sud paired with Chef Aadel’s must-try Côtelettes d’Agneau Josper (lamb chops). Alongside the Raw Bar, MAYG’s updated menu showcases delicate sashimi, beef carpaccio and indulgent Wagyu steak.

Contact +9714 575 2074.

Experience Vera Versilia, where the charm of Tuscany’s northern coastline meets Dubai’s vibrant dining scene. Helmed by Chef Marco, Vera brings the heritage of Versilia poolside, offering a serene escape where guests can relax, soak up the sun, and enjoy alfresco Italian bites and signature mixes. The menu features starters such as Caviar Oscietra, Burrata e pomodorini datterino, and Fritto misto, poolside favourites such as Focaccia toscana with bresaola, Rucola and pecorino cheese, Margherita pizza, and Branzino from the Robata grill, plus desserts including tiramisu, sorbet and fresh fruit. Signature mocktails such as the Passion Martini and Basil Lemonade evoke the flavours of Tuscany, making Vera by the Pool the perfect spot to unwind, catch up with friends, or spend time with loved ones.

Mon–Wed at AED400, including AED200 redeemable on F&B and from Thu–Sat at AED400 (non-redeemable). 8am – 8pm. Contact +97150 5989051.

Experience La Tavola del Sud at Cucina, Riyadh Marriott Hotel, a signature Saturday brunch inspired by the familystyle tables of Southern Italy. The brunch features generous platters of antipasti, vibrant seafood and pasta, woodfired specials, and desserts teeming with southern sunshine and live entertainment.

Saturdays, 12:30-4pm. Contact +96658 108 5117.

GCC

Experience Déjà Vu, a beverage menu celebrating the golden age of the Côte d’Azur, blending 1950s–90s Riviera nostalgia with contemporary mixology. Styled like a vintage French magazine, it invites guests to flip through pages of fashion, art, and cinema, from the Hermès Birkin and Jane Birkin’s fateful meeting to Graham Hill, Monaco’s legendary ‘Mr. Monaco’, and Ernest Hemingway’s Riviera tales. Featuring ten meticulously crafted mocktails, each available with spirits, bring the stories to life. Highlights include the Jane, a Charentais melon mocktail with a silk scarf garnish; the St. Tropez Colada, a coconut and pineapple drink served with a mini Walkman playing Douliou Douliou St Tropez; and the Grand Prix, pairing elderflower and pear with Lyre’s zero-alcohol Classico sparkling.

Contact+974 4420 9888.

î MAMABELLA

Inspired by the Netflix hit Nonnas, MamaBella celebrates Italy’s grandmothers - their food, stories and cultural heritage. Located at Kempinski The Boulevard Hotel, the space is designed like a rustic southern Italian village tucked among glass towers, capturing the heart and simplicity of Italian home cooking. Central to the experience is Cucina Mamma, where a new grandmother visits each month to cook dishes perfected over a lifetime. Tuck into handmade pastas and regional dishes including lasagna, culurgiones, and grilled lamb. At the 12-seat Mamma Studio, guests can watch, taste, and learn, creating a living archive of Italy’s culinary heritage.

Visit Instagram(@ mamabelladubai).

Oktoberfest returns to Crafty Fox Gastropub & Sports Bar this autumn, bringing the flavours and traditions of Bavaria to Dubai across two weekends. Relsih festive specials such as freshly baked Brezn, crisp Flammkuchen, authentic Schnitzels, and sausages from the Bavarian Sausage Corner, including Münchner Weißwurst, Currywurst “Heiße Paula” and grilled Bratwurst, all paired with traditional sides. For groups, the Giant Platter offers a shared spread of sausages, cheese, pretzels, potato salad and sauces, while the special Group package includes a pretzel, a main dish, and three pints. A wide selection of German draughts and bottled hops complements the menu, with live music filling the air to complete the Bavarian atmosphere.

October 3-5 and 10–12, from 12pm until closing. Group package at AED220 per person. Contact +9714 586 7767.

THAI-INSPIRED

ESCAPE

There are staycations that offer convenience, and then there are rare retreats that transport you entirely, without needing a boarding pass. On the eastern crescent of Palm Jumeirah, Anantara The Palm Dubai Resort offers a luxe sojourn that’s perfect for a solo escape, a couple’s stay or a family staycation. For UAE and GCC residents, the resort’s latest offering is an invitation to step into a world where Thai-inspired elegance meets Dubai’s shoreline glamour.

Imagine waking to the shimmer of the Arabian Gulf, the skyline a soft silhouette in the distance. A stroll along shaded lagoon pathways brings you to an infinity pool where the water is perfectly attuned to the season. This season, indulge in resident-exclusive privileges where guests can save up to 25% on rooms and private villas, each designed with serene seclusion in mind. Families are welcomed with breakfast for two adults and two children, while every guest enjoys thoughtful extras including 10% savings across the resort’s restaurants, 20% off selected activities, and 30% off rejuvenating treatments at Anantara Spa.

Choose a lagoon-access room and slip directly from your terrace into crystalline waters, or opt for a beachfront villa where the shoreline is just steps away. For something truly rare, stay at Dubai’s first over-water villas - an extravagance usually reserved for faraway islands.

Culinary offerings are a journey in themselves. Savour the rustic warmth of Mediterranean flavours at The Beach House, or embark on an Asian voyage at Mekong, where spice and

tradition take centre stage. Prefer the quiet of your own terrace? In-room dining is tailored to unfold around your day.

Anantara The Palm Dubai Resort is a lavish stay where memories form without agenda. Perhaps it’s paddleboarding at sunrise, when the sea is calm and the horizon glows, or a quiet afternoon at the spa, where therapies draw on holistic Thai traditions. Here, guests experience service that anticipates, spaces that soothe, and moments that linger well beyond checkout. For residents of the UAE and GCC, it is a chance to holiday without distance and rediscover Dubai through the lens of a secluded island escape.

Chaource

Crafting Crafting Cheese Cheese with with

Our top dining experiences this month tasted Tried&

ERNST BIERGARTEN

Ernst Biergarten, located in the 25hours Hotel One Central, is the place to be this Oktoberfest season, bringing a taste of Bavaria to Dubai. Inside, the atmosphere is buzzing with energy, perfectly capturing the spirit of the festival. Rustic wooden benches and a mix of traditional and modern décor create an authentic and welcoming setting for everyone to enjoy.

Oktoberfest at Ernst promises a true Bavarian experience, with live bands flown in from Germany setting the tone. With a vibrant atmosphere, classic German dishes, and a wide selection of hops, it’s your go-to place to put on your dirndl or lederhosen and celebrate the festival.

Highlights

At Ernst, dining is a celebration of German culinary traditions, with bustling crowds coming together for authentic dishes, engaging entertainment, and a festive

atmosphere. The evening began with the Flammkuchen “Elsässer Art,” a crisp base layered with cream cheese, sour cream, and caramelised onions, topped with chives, and Wurst Trio featuring a trio of richly seasoned sausages. The sausages arrived alongside, with hints of chilli, cheese, mustard, and curry sauce, offering a flavourful start.

For larger groups, the Wirtshaus Reindl for 3–4 people is a perfect sharing feast. The platter presents a variety of hearty meats, from a tender knuckle to crispy belly and smoked cuts, paired with crispy schnitzel and a selection of classic sausages. Mashed potatoes, sauerkraut, and golden fries come as sides, accompanied by gravy, mustard, and curry sauce to complement the meats.

For desserts, we went for the Apfelstrudel, a light, flaky pastry filled with spiced apples, served with vanilla ice cream and a scattering of mixed berries,

rounding off the dining experience.

Throughout the evening, we savoured specially brewed hops, which whisked us away to the high-energy halls of Munich with its rich flavour and smooth finish. The atmosphere was further enlivened by live entertainment, and traditional German music filled the air as guests clinked their steins and danced merrily, making it a night to remember.

Book now

Until 26 October. Thursdays to Sundays, from 5pm till late. Call +9714 210 2511 or email dubai@ ernstbiergarten.com.

FI’LIA DUBAI

Fi’lia Dubai, the region’s female-led Italian restaurant, is effortlessly elegant from the moment you step in. On a sunny Sunday afternoon, we managed to snag a spot by the floor-to-ceiling windows, and the view alone set the tone for the La Cucina di Mamma brunch. Sunlight poured in, catching the warm wooden floors and the mix of sleek tables and cosy banquettes. Lush greenery and bold floral arrangements softened the space, while copper accents and gentle lighting added a subtle glow.

The airy layout somehow manages to feel both open and intimate, the perfect backdrop for their Michelin Guide–recognised cuisine, from firewood-grilled specials to handmade breads and fresh pasta. Sitting there, with the city outside

and the rich aromas inside, prepare for a brunch that slows you down just enough to soak it all in.

Highlights

The bread basket arrives first, from soft focaccia brushed with olive oil to crisp pane carasau, all paired with the olive tapenade adds a briny depth that ties the selection together. The Tagliere misto lays out a generous mix of cheeses and cold cuts, where sharp Parmigiano cuts through the richness of prosciutto and salami, each bite pairing easily with a glass of grape.

The Burrata arrives with its creamy centre topped with shavings of fresh truffle. It is flavourful, with Maldon salt adding a final snap of seasoning. The Insalata mista refreshes with crisp vegetables and a

mustard dressing that adds a touch of sharpness without overpowering.

Served hot, the Zucchini frittata is light and soft, with a hint of mint running through it. It feels homely, an easy dish to appreciate. Cozze gratinate are baked mussels, golden with breadcrumbs. The lemon aioli brings brightness while parsley rounds the flavour. If the food doesn’t make you sway, the live Italian tunes in the background will.

Moving onto the next course, the Tonnarelli cacio e peppe is served authentically, carrying a glossy sauce of pecorino and black pepper. The heat from the pepper builds slowly, balanced by the cheese’s sharp saltiness. A parade of pizzas follows, shared in easy slices. The margherita holds its ground with a soft base, melted mozzarella and fresh basil. The pepperoni curls and crisps at the edges, its fat melting into the cheese and sauce, hard to resist, not that anyone is really trying.

For our choice of secondo piatto, we went for the Polpette di carne arrive nestled in a deep red marinara. The beef meatballs are tender enough to break with a fork, rich with seasoning, and their edges are slightly caramelised from the pan. Parmesan shavings melt into the sauce, while the sourdough bread soaks up what’s left behind. One of my personal favourites on the brunch menu.

The evening closes with the dessert trolley rolling up beautifully decorated. “Mamma’s favourites” come stacked and layered with creamy tiramisu and apple crumble, with a choice of toppings to choose from.

Book now

Sunday, from 12:30 pm-4pm. From AED299 per person. Visit slshotels.com/ dubai/restaurants-and-bars/filia-dubai.

A curated look at this month’s most talked-about launches and standout trends

Calling All Little Chefs!

Let children hone their culinary skills at Carluccio’s 45-minute handson Kids Pizza Making Classes for ages 4–11 at Dubai Mall, Dubai Marina Mall, and The Ranches Souk. Young chefs will roll dough, add toppings, bake their own pizza, and enjoy it with juice and gelato. Private sessions are also available for birthdays and special occasions.

ELEVATE YOUR TEA RITUAL

Every Tuesday & Thursday at 3pm, for AED75 per child. Visit carlucciosme.com.

Luxury tea brand TWG Tea has expanded in the Middle East with a new Boutique & Takeaway experience at The Galleria Al Maryah Island in Abu Dhabi, marking its third UAE location and 85th worldwide. Expect over 100 single- estate harvests and exclusive blends — the Middle East’s largest curated tea list — elevating the Takeaway experience with carefully brewed teas served hot or iced in chic cups inspired by the brand’s gilded teapots, accompanied by sustainable carriers and a reusable glass straw. Additionally, TWG Tea has launched a bilingual Arabic-English e-commerce platform, enabling customers across the GCC to explore more than 1,000 teas through immersive, intuitive tools. The digital experience, known as the TWG Collective, features Tea Innovation, a cinematic showcase of hand-painted tins and a sculptural 18k gold teapot; Tea Origins, short films revealing the landscapes and legends behind the world’s finest leaves; and TWG Tea in 360°, a virtual stroll through the Singapore flagship boutique- gallery. Features such as tea finder, compare tea, and exclusive digital downloads extend the brand’s refined aesthetic, seamlessly merging discovery, luxury, and convenience across physical and digital spaces.

Visit twgtea.com for more information.

Celebrate Diwali, the festival of lights, with treats from MyGovindas that honour heritage, intention and the spirit of the season. Hailed for its sattvic, preservative-free creations rooted in Ayurvedic principles, MyGovindas presents a collection of curated hampers and handcrafted gifts, perfect for yourself or loved ones. From the Divine Delight Hamper, featuring roasted cashews, premium sweets, a jasmine candle and incense, to a set of aromatic handcrafted incense sticks in orange, rose, mango and citronella, each gift reflects the purity and radiant warmth of Diwali. Complementing these offerings is a festive combination of Shahi laddoo and a premium sweet box starring Kaju fancy, rose, Biscoff and dilkush laddoos, thoughtfully crafted to mark the celebrations.

Available at MyGovindas stores and mygovindas.com

Delicious, simple, and easy-to-make recipes

Reinvent the classics in your slow cooker p30

cake tin

Give them roses & pistachios p36

midweek meals a hug in a bowl p20

monday mash-up new two-in-one pasta classic p28

midweek meals

a hug in a bowl

Whether you fancy something spicy, creamy or soothing, these dinners are ideal for cradling on the sofa

Poached lemongrass & ginger cod with brothy rice

SERVES 2 PREP 15 mins

COOK 15 mins EASY

2 lemongrass stalks, bashed then roughly chopped

50g ginger, finely sliced 1-2 green chillies, sliced, plus extra to serve 400ml can coconut milk

½ tsp ground turmeric

150g basmati rice

160g sugar snaps and/or pak choi, long-stemmed broccoli or peas

160g baby corn, sliced in half lengthways (or use extra seasonal greens)

2 x 200g pieces cod or other firm white fish

1 lime, zested and juiced, plus wedges to serve dash of fish sauce

small handful of coriander, to serve

1 Put the lemongrass pieces, ginger, chillies, coconut milk, half a can of water and turmeric into a shallow pan with a lid. Bring to a simmer, then turn the heat down to low. Season well.

2 Cook the rice following pack instructions. Use a slotted spoon to remove the lemongrass from the broth and add the veg, then lower in the fish to submerge. Cover with a lid and cook for 6-8 mins until just flaky.

3 Fluff up the rice with a fork. Divide between two bowls, and top with the fish and vegetables. Stir the lime zest, juice and fish sauce into the broth and spoon this over the fish. Serve topped with some coriander, more sliced chillies if you like, and lime wedges on the side to squeeze over.

plan your week

We know life is busy, so to make things easier we’re sharing this handy cut-out list with everything you need for our midweek meals.

SHOPPING LIST

FRESH PRODUCE

aubergine

baby corn

basil butternut squash

celery

coriander

courgettes

garlic bulbs ginger green chillies

kale

lemon limes

mixed cherry tomatoes

onions

red onions

rosemary

shallot

sourdough bread

sugar snaps (or pak choi, long-stemmed broccoli or peas)

thyme

MEAT AND FISH

4 chicken thigh fillets

2 x 200g pieces of cod or other firm white fish

DAIRY AND CHILLED

1 ball mozzarella

natural yogurt parmesan (or vegetarian alternative)

STORECUPBOARD

basmati rice

bay leaves

2 x 400g cans cannellini beans

400g can cherry tomatoes or chopped tomatoes

400g can chopped tomatoes

2 x 400ml cans coconut milk

400g can green lentils in water

couscous

dried lasagne sheets

dried oregano

extra virgin olive oil

fish sauce

flaked almonds

ground turmeric

600g jar chickpeas

large pitted green olives

lemongrass stalks

olive oil

rose harissa

tamarind paste

Thai green curry paste

tomato purée

vegan stock cube

vegetable oil

vegetable stock

Confit tomatoes with creamy beans

SERVES 2 PREP 10 mins

COOK 40 mins EASY V

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 x 400g cans cannellini beans

1 vegan stock cube

1 sprig rosemary

2 bay leaves

2-4 slices sourdough bread

For the confit tomatoes

200g mixed cherry tomatoes, stems removed

100ml olive oil

1 garlic bulb, halved few thyme sprigs, plus extra to serve

1 To confit, put the tomatoes in a small pan where they fit snugly. Pour over the olive oil and add the garlic and thyme. They should be about half covered. Season, cover

and cook over a low heat for 30-40 mins until the tomatoes are soft but still holding their shape.

2 Heat 2 tbsp olive oil in a saucepan and fry the onion for 10 mins. Fry the garlic for 2 mins, then tip in the beans with their liquid, stock and herbs. Half fill the cans with water and add this, too. Simmer uncovered for 20-30 mins until thickened, stirring frequently. Season well.

3 Spoon some of the tomato oil into a frying pan ( keep the leftover oil for salad dressings or use to marinate

antipasti, or finish dishes), and fry the sourdough for 2 mins on each side until golden and crisp. Serve the tomatoes over the beans, drizzle over a little more of the tomato oil. Add some of the thyme and serve with the fried bread

Ratatouille lasagne soup

SERVES 4 PREP 20 mins

COOK 50 mins EASY V

2 tbsp olive oil, plus a drizzle to serve

1 large onion, finely chopped

1 celery stick, finely chopped

2 courgettes, diced

1 aubergine, diced

2 garlic cloves, crushed

1 tbsp tomato purée

2 bay leaves

handful of basil, shredded, plus more leaves to serve

1 tsp dried oregano

400g can chopped tomatoes

1 litre hot vegetable stock

125g dried lasagne sheets, broken into shards

1 ball mozzarella, drained and torn into small pieces grating of parmesan or vegetarian alternative, to serve

1 Heat the oil in a large saucepan over a medium-high heat. Fry the onion and celery with a pinch of salt for 10 mins until soft. Add the courgettes and aubergine, and cook for another 10 mins until translucent. Stir in the garlic, fry for 1 min, then stir in the tomato purée to cover the veg and cook for 2 mins.

2 Add the herbs, tomatoes and stock, and simmer, uncovered, for 15-20 mins until the tomatoes have broken down – it should still be quite thin. Add the lasagne pieces, one by one, and stir well, so they don’t stick together. Simmer for 5-8 mins until the pasta is al dente. Top up with a little water if it starts to get too thick. Taste for seasoning.

3 Ladle into bowls, top with the torn mozzarella, basil leaves and parmesan. Season with black pepper and add a drizzle more oil to serve.

Tamarind squash with chickpeas & kale

SERVES 2 PREP 10 mins

COOK 40 mins EASY V

½ butternut squash, peeled, deseeded and diced into 2cm pieces

2 tbsp tamarind paste

2 tbsp vegetable oil

1 green chilli, chopped

1 shallot, sliced

2 garlic cloves, sliced thumb-sized piece of ginger, grated or finely chopped

3 tbsp Thai green curry paste

400g can low-fat coconut milk

600g jar chickpeas

few handfuls of kale

1 lime, juiced

1 Heat the oven to 220C/200C fan/ gas 7. Toss the squash pieces on a tray with the tamarind and 1 tbsp oil. Season. Roast for 25-30 mins until tender.

2 Meanwhile, heat another 1 tbsp oil in a saucepan. Fry the chilli, shallot, garlic and ginger for 5 mins until fragrant. Add the curry paste and fry for a few more minutes. Add

the coconut milk, half a can of water and the chickpeas with their liquid. Simmer for 20 mins uncovered.

3 Stir the kale and lime juice into the broth. Simmer for 5 mins until tender, season well, then stir in the cooked squash. Season to taste and add more lime juice if you like.

GOOD TO KNOW

•

Pulled chicken harissa bowl

SERVES 4 PREP 15 mins

COOK 50 mins EASY ❄

2 tsp olive oil

4 chicken thigh fillets

1 large red onion, finely chopped

2 garlic cloves, sliced

2 tbsp rose harissa

400g can cherry tomatoes or chopped tomatoes

400g can green lentils in water (see tip)

For the herby couscous

200g couscous

large handful of soft herbs, such as coriander, parsley, mint and chives (use whatever you have)

½ lemon, juiced

2 tsp extra virgin olive oil

To serve 40g large pitted green olives

4 tbsp natural yogurt 2 tbsp flaked almonds

1 Heat the oil in a deep frying pan with a lid over a medium heat. Fry the chicken for 2-3 mins on each side until golden. Remove from the pan. Add most of the onion with a pinch of salt. Fry for 10 mins until soft, then stir in the garlic and harissa. Fry for 2 mins until fragrant. Tip in the tomatoes, half-fill the can with water, swill a few times, then add to the pan. Stir in the lentils with their water. Bring to a simmer, nestle the chicken back into the pan, lower the heat to low-medium, add the lid so it’s half covered, and simmer for 35-40 mins until the chicken is tender. Shred

the meat into the sauce with two forks. Simmer uncovered for a few minutes to thicken the sauce if you need to. Season to taste.

2 Pour boiling water over the couscous until just covered, then top with a plate and leave to steam for 6-8 mins until tender. Fluff it up with a fork, then stir in most of the herbs, lemon juice and olive oil along with some seasoning.

3 Bash the olives with the side of your knife to crush them roughly. Stir in the remaining olive oil, lemon juice and herbs. Spoon the couscous into bowls. Spoon over the harissa chicken. Pile on the smashed olives, remaining red onion, the yogurt and almonds.

GOOD TO KNOW healthy • fibre • 2 of 5-a-day PER SERVING 519 kcals • fat 13g • saturates 3g • carbs 59g • sugars 9g • fibre 8g • protein 37g • salt 0.25g tip

Use a can of beans, chickpeas or lentils – any canned pulse will work well.

monday mash-up

new two-in-one

Can’t choose between Sicilian alla norma and spicy arrabbiata from Rome? Put them together for a dish everyone will love

recipe BARNEY DESMAZERY photograph CHELSEA BLOXSOME

Aubergine pasta arrabbiata

Salting the aubergine in this recipe isn’t essential, but it means you can use less oil and it seasons the dish throughout.

SERVES 4 PREP 30 mins plus 20 mins draining COOK 30 mins

EASY V

2 aubergines, cut into 1cm chunks

4 tbsp olive oil

2 garlic cloves, thinly sliced

1 red chilli, deseeded and finely chopped (or ½ tsp chilli flakes)

2 x 400g cans chopped tomatoes

1 tsp red wine vinegar

pinch of caster sugar

small bunch of basil, leaves picked, stalks tied together

400g pasta (rigatoni or penne work well)

parmesan or Italian-style vegetarian hard cheese to serve (optional)

1 Scatter the aubergine with a big pinch of salt and toss well in a bowl.

Tip into a colander set over the bowl and leave for 20 mins to draw out excess moisture. Weigh down with a plate and a couple of cans, if you

like. Once softened, pat dry with a sheet of kitchen paper.

2 Heat most of the oil in a large frying pan over a medium heat. Fry the aubergine for 10-12 mins, stirring now and then, until golden brown and soft. Stir in the garlic and chilli, and cook for 2 mins more until fragrant. Tip in the tomatoes, then swill out the can with a splash of water and pour that in too. Stir in the vinegar, sugar and tied basil stalks, then season well. Simmer for 15 mins, stirring occasionally, until thick and saucy.

3 Meanwhile, cook the pasta in salted water following pack instructions until al dente. Reserve a cup of the cooking water, then drain. Stir the drained pasta through the aubergine sauce, then cook over a low heat for a minute or two Add another splash of cooking water to loosen the sauce if needed. Scoop out the basil stalks using a slotted spoon and stir through the basil leaves along with the rest of the olive oil. Serve with grated parmesan, if you like

Reinvent the classics in your

Lower your energy bills with a different approach to family favourites from ‘The Batch Lady’ Suzanne Mulholland photographs LIAM DESBOIS

Slow cooker enchiladas

If you’re looking for the perfect Friday night fakeaway, I’ve got you covered with my slow cooker enchiladas, which you can prep for the freezer. Simple, delicious and easy. I like to use frozen veg as a quick hack. All the work has been done for you – just grab what you need out of the freezer and put the rest back.

SERVES 4 PREP 20 mins

COOK 6-9 hrs EASY ❄

8 chicken thighs, skinless and boneless

150g frozen diced onions

3 tsp frozen chopped garlic

260g frozen sliced peppers

200g can sweetcorn, drained

2 tbsp smoked paprika

2 tsp chipotle paste

2 tsp ground cumin

250ml passata

400g can black beans, drained

200g salsa

To assemble

8 tortilla wraps

Slow cooker moussaka

This delicious moussaka works so well in the slow cooker. It’s layered up with spiced lamb mince, aubergine and a delicious creamy béchamel to finish. All of the elements can be prepped in advance and put together in the slow cooker when needed. The perfect dish to serve this autumn.

SERVES 4 PREP 10 mins

COOK 6 hrs 40 mins EASY ❄

2 aubergines, sliced into 1cm rounds

4 tbsp olive oil, plus extra for brushing

500g lamb mince

150g frozen diced onions

3 garlic cloves, crushed

2 x 400g cans chopped tomatoes

120ml lamb stock, made with 1 lamb stock cube

3 tbsp tomato purée

1 tsp dried oregano

1 tsp ground cinnamon

50g butter

50g plain flour

500ml milk

¼ tsp ground nutmeg

200g cheddar, grated

To serve soured cream, guacamole and salad

1 Put the chicken, onions, garlic, peppers, sweetcorn, paprika, chipotle paste, cumin, passata and beans in the slow cooker and mix well. Put the lid on and cook for 3 hrs on high or 6 hrs on low.

2 Once cooked, use two forks to shred the chicken and mix into the sauce. Season to taste and leave to cool slightly before assembling.

3 To assemble the enchiladas, lay the tortillas on a clean board. Using a slotted spoon, leaving as much liquid behind as possible, spoon the mixture between the tortillas and wrap them up like burritos. Will keep chilled for three days or frozen for up to three months (see tip).

4 Combine the leftover slow cooker sauce with the salsa, mixing well.

5 Lay the wrapped enchiladas in the slow cooker, spoon over the enchilada sauce and scatter over the cheese. Put the lid on and cook for 3 hrs on high or 6 hrs on low.

Alternatively, heat the oven to 200C/180C fan/gas 6 and arrange the enchiladas in a large baking dish. Spoon over the enchilada sauce and scatter over the cheese. Cook for 15 mins until golden and bubbling. Serve with soured cream, guacamole and salad

GOOD TO KNOW calcium • fibre • vit c • iron • 4 of 5-a-day PER SERVING 794 kcals fat 33g saturates 15g carbs 66g • sugars 11g • fibre 13g • protein 51g • salt 2.45g

freezing tip

Wrap the enchiladas individually in foil then tip into a large, labelled freezer bag. Pour the enchilada sauce into a small bag and the cheese into another separate small bag, then slot the sauce and cheese inside the large bag with the enchiladas. If frozen, leave to fully defrost before cooking as directed in step 5.

70g parmesan, grated

1 egg yolk

50g breadcrumbs chopped parsley, to serve (optional)

1 Heat the oven to 220C/200C fan/ gas 7. Arrange the aubergine rounds on a large baking tray, season and drizzle 2 tbsp of the olive oil over. Roast in the oven for 15-20 mins or until lightly browned.

2 Meanwhile, heat the remaining 2 tbsp olive oil in a large pan over a medium-high heat. Add the lamb mince and brown all over for 6-7 mins, before adding the diced onions and garlic, then cook for 5 mins. Transfer to the slow cooker, then add the chopped tomatoes, lamb stock, tomato purée, oregano and cinnamon, and season well. Cook on low for 6 hrs.

3 When the ragu has 20 mins left, make the béchamel. Melt the butter in a medium-sized saucepan over a medium heat, add the flour and cook for 1-2 mins. Slowly whisk in the milk, a little at a time, until you have a lump-free sauce. Bring to a

simmer and cook for 4-5 mins until thickened. Remove from the heat, stir through the nutmeg, parmesan and the egg yolk, and season. Will keep frozen for up to three months (see tip).

4 Heat the grill on high. Lightly brush a medium baking dish with oil. Layer in half the aubergine slices. Add the ragu then top with the remaining aubergine slices. Pour over the béchamel sauce, sprinkle over the breadcrumbs and grill for 5-10 mins until browned on top Sprinkle over a little chopped parsely, if you like. GOOD TO KNOW calcium

freezing tip

Defrost overnight in the fridge, then bake at 200C/180C fan/ gas 4 for 45-50 mins until piping hot throughout and golden brown.

Sweet & sour chicken

Here’s a Chinese-inspired classic that’s always a crowd-pleaser (this recipe serves 12, but you can freeze half for another day). It’s a simple grab-and-cook recipe, so you can prepare everything raw in advance for the fridge or freezer, ready to pour into the slow cooker. When you come home from work, a delicious meal is ready and waiting.

SERVES 12 PREP 15 mins COOK 3-6 hrs EASY ❄

4 chicken breasts, cut into bitesize chunks

150g frozen diced onions

3 tsp frozen chopped garlic

3 tsp frozen chopped ginger

1 red pepper, cut into bitesize chunks

1 green pepper, cut into bitesize chunks

100g baby corn, cut in half lengthways

4 tbsp light soy sauce

4 tbsp ketchup

4 tbsp white wine vinegar

2 tbsp runny honey

398g can pineapple chunks, with juice

3 tbsp cornflour

steamed rice and prawn crackers, to serve

1 Put all of the ingredients, including the juice of the pineapple, in a large mixing bowl and mix well. Will keep chilled for three days or frozen for up to three months (see tip).

2 Tip into the slow cooker, put the lid on and cook for 3 hrs on low or 6 hrs on high until the chicken is tender. Serve with steamed rice and prawn crackers

freezing tips

Pour the ingredients from the bowl into a large labelled freezer bag and freeze flat. If frozen, defrost overnight in the fridge, then pour into the slow cooker, put the lid on and cook as directed in step 2.

storecupboard heroes

Make more of...

Protein-packed and budget-friendly, it’s time to make this humble ingredient the star of the show recipes AILSA BURT photographs CHELSEA BLOXSOME

Canned beans keep for up to 5 years when stored in a cool, dry place

According to recent studies, beans can lift your mood

Taco soup

Serve all the toppings on the side so people can help themselves.

SERVES 4-6 PREP 10 mins COOK 1 hr EASY

3 tbsp olive oil

400g beef mince

3½ tsp ground cumin

3 tsp garlic granules

3 tsp onion granules

2 tsp chilli powder, mild or hot to taste

2 tsp paprika

2 tsp dried oregano

1 onion, finely chopped

2 garlic cloves, finely chopped small handful of coriander, leaves picked and stems finely chopped

1 tbsp tomato purée

6 pickled jalapeños, roughly chopped

800ml beef stock

400g can chopped tomatoes

400g can each of black beans and mixed beans, drained and rinsed 198g can sweetcorn, drained

2 tbsp polenta or cornmeal

For the toppings

tortilla chips, soured cream, chopped avocado, finely chopped red onion, grated cheddar

1 Put 2 tbsp of the oil in a large, deep saucepan over a medium-high heat. Add the beef, all the spices and oregano. Cook, breaking up with a wooden spoon, for 5-7 mins until browned. Remove to a bowl and set aside. Reduce the heat to medium, pour in the remaining oil and stir in the onion. Cook for 6-8 mins until softening, then mix in the garlic, coriander stems and tomato purée. Cook for 3-4 mins until the garlic is fragrant and the tomato purée has darkened.

2 Return the beef to the pan along with the jalapeños, beef stock, tomatoes, beans, sweetcorn and polenta. Stir well and bring to a gentle simmer. Cook for 25-30 mins until reduced slightly. Season and serve with the coriander leaves and other toppings

Give them roses and pistachios

Serve this elegant layer cake from food writer Chetna Makan to celebrate Diwali (20 October) or any special occasion photograph

Ras malai cake

This is inspired by ras malai, a famous Indian dessert I love made with rasgulla (sweet, soft cottage cheese balls) soaked in cream. The rose is gentle, fragrant and complements the cardamom.

SERVES 8-10 PREP 20 mins plus cooling COOK 25 mins EASY V

225g unsalted butter, softened, plus extra for the tin

225g caster sugar

4 eggs

225g plain flour

½ tsp ground cardamom

2 tsp baking powder

2 tsp rosewater

For the topping

250g mascarpone

300ml double cream

HANNAH TAYLOR-EDDINGTON

200g icing sugar

1-2 tsp rosewater, to taste 5 tbsp pistachio cream or spread 30g pistachios, finely chopped

1 Heat the oven to 180C/160C fan/ gas 4. Butter and line two 20cm round cake tins with baking parchment. Beat the butter and sugar in a bowl for 3-4 mins until light and fluffy. Crack in the eggs, one by one, beating well after each addition, then stir in the remaining ingredients until smooth.

2 Divide between the tins and bake for 25 mins until lightly golden and a skewer inserted in the middles comes out clean. Leave to cool in the tins for 20 mins, then turn out onto a wire rack to cool completely.

3 For the topping, whisk the mascarpone until smooth, then whisk in the double cream until the mixture is just holding its shape. Sieve over the icing sugar, add the rosewater and 1 tbsp pistachio cream or spread. Beat to combine until the mixture holds its shape.

4 Arrange one cake on the serving plate then spread the remaining 4 tbsp pistachio cream over the top. Add half the cream topping, then the second cake on top. Spread over the rest of the cream topping, sprinkle with the chopped pistachios and serve. Any leftovers will keep in an airtight container for two days.

Celebrate Diwali

Invite guests to share a colourful spread for the Festival of Lights, hitting a peak on 20 October recipes RINKU DUTT photographs HANNAH TAYLOR-EDDINGTON

Rinku Dutt is a British-Bengali chef and author whose first cookbook, Kolkata: Recipes from the Heart of Bengal, was published in 2022. She’s collaborated with Asma Khan on a supper club, produced an award-winning chutney and developed recipes for Leon cookbooks. @rinku.dutt1

Niramish kosha manghso

A celebration

Aloo’r

Niramish kosha manghso

Shahi tukra with croissants

Bhel puri with Rice Krispies

Gobi Manchurian

Kolkata has a multicultural community, and this dish unites Indian cuisine with that of the Chinese settlers from the 18th century – it has an Indian way of marinating cauliflower, with a Chinese influence in the form of soy sauce-based gravy. It’s crispy, sweet, sour and tangy. To keep the florets crisp, keep the gravy separate until you want to serve.

SERVES 4 PREP 35 mins plus 30 mins marinating COOK 30 mins EASY V

1 medium cauliflower, cut into medium florets (about 650g)

1 litre rapeseed oil, for deep-frying

For the marinade

3 garlic cloves, finely grated

20g ginger, finely grated

2 tbsp dark soy sauce

1 tbsp lemon juice

½ tsp baking powder

1 green chilli, finely chopped

1 tbsp Shaohsing cooking wine

2 spring onions, finely chopped, plus extra to serve

Aloo’r shingara

These look like samosas, but are made with shortcrust pastry filled with cauliflower or potato cooked with panch phoron (five spices).

MAKES 12-16 PREP 1 hr plus resting COOK 1 hr 40 mins MORE EFFORT V

450g Maris Piper potatoes, unpeeled, cut into 1cm cubes

20g ginger, peeled and roughly chopped

1 green chilli, finely chopped (deseeded, if you prefer less heat)

2 tbsp food grade mustard oil or other neutral oil

50g unsalted peanuts

2 tsp panch phoron (available in Asian supermarkets)

½ tsp asafoetida

½ tsp each ground turmeric, cumin and coriander

1 tsp chaat masala

1 tsp dried fenugreek leaves

1 ½ litres vegetable oil, for frying tamarind chutney, to serve

For the pastry

250g plain flour, plus extra for dusting

¾ tsp caster sugar

small handful of coriander, finely chopped, plus extra to serve

For the coating

5 heaped tbsp cornflour

4 heaped tbsp plain flour

For the gravy

3 tbsp rapeseed oil

6 garlic cloves, finely chopped

3 bird’s eye chillies, sliced lengthways

2 red onions, peeled, halved, then quartered

1 green and 1 red pepper, each cut into 2cm squares

2 tbsp each dark and light soy sauce

3 tbsp tomato ketchup

2 tbsp sweet chilli sauce

1 Cook the florets in a pan of boiling water for 2 mins. Drain well, then put on a baking tray in a single layer. Put the marinade ingredients in a large bowl, mix well, then add the florets Stir to coat, cover and set aside to marinate for 30 mins.

2 Heat the oil in a karai or deep saucepan to 180C. Combine the coating ingredients with 1/2 tsp salt and some black pepper, then slowly

25g cold ghee

1 tsp black nigella seeds

1 Boil the potatoes in salted water for 5-6 mins until tender. Drain well and leave to steam-dry.

2 Meanwhile, roughly crush the ginger and chilli using a pestle and mortar Heat the mustard oil in a wok or large frying pan over a medium heat and fry the peanuts for 2 mins until golden. Remove using a slotted spoon and set aside.

3 Cook the panch phoron in the wok for 30 seconds. Add the ginger and chilli mix and the asafoetida, and cook, stirring, for 1 min. Stir in the dry spices and fenugreek leaves (rub the leaves between your palms briefly first to release the oils), then add the potatoes, stirring to coat. Cook for 4 mins, then stir in 11/2 tsp salt and 100ml warm water. Bring to a simmer, then reduce the heat to medium-low, cover and cook for 10 mins until the potatoes are fully tender Mix in the peanuts, then remove from the heat and cool fully.

4 Meanwhile, put all the pastry ingredients in a food processor with 1/2 tsp salt. Pulse to fine crumbs. Add

add 140ml water to make a smooth batter. Remove the florets from the marinade using a slotted spoon, and toss in the mix until well coated

Carefully lower a few florets into the oil and fry for 3-4 mins until golden brown. Remove to a plate lined with kitchen paper using a slotted spoon to drain. Repeat until all the florets have been fried

3 For the gravy, heat the oil in a pan over a medium heat and stir-fry the garlic for 30 seconds, ensuring it doesn’t burn. Add the chillies and onions, and continue to stir-fry for 1 min. Add the peppers, turn the heat up to high and cook for 2 mins. Add the soy, ketchup and chilli sauce, stir and cook for 1 min more

4 When ready to serve, reheat the gravy over a low heat, then toss in the fried florets to coat. Arrange on a serving dish, then garnish with the extra coriander and spring onion.

GOOD TO KNOW vegan • low fat • folate • fibre • vit c •

3 of 5-a-day

PER SERVING 403 kcals • fat 11g • saturates 1g • carbs 62g • sugars 21g • fibre 9g • protein 10g • salt 4.4g

90-100ml water. Pulse to form a smooth dough. Cover with a damp tea towel. Leave to rest for 30 mins.

5 Line a large baking tray with baking parchment. Roll the dough into 50g balls (about 6-8). Working with one at a time, roll out on a lightly floured surface into a 25 x 17cm oval, keeping the rest of the dough covered to stop it drying out. Cut in half through the middle crosswise Dab water along the cut side of one of the half-ovals, then bring the points of the shortest side up to slightly overlap, creating a cone shape Holding the cone between your finger and thumb, fill with 1 tbsp of the filling. Press the open end together, then fold in half to seal Put on the tray and cover with a damp tea towel. Repeat with the rest of the balls.

6 Half-fill a large, deep pan with oil and heat to 100C. Fry the shingaras in batches for 4-5 mins, then flip over and cook until golden, about 10-12 mins total Drain on kitchen paper. Leave to rest for 15 mins, then serve with tamarind chutney.

PER SERVING (16) 198 kcals fat 13g saturates 2g carbs 17g •

Niramish kosha manghso

This is a special dish prepared during the festival of Kali Puja, and is offered to the goddess Kali as ‘Bhog’, a devotional act that signifies the end of a religious observance. By omitting garlic and onion, the flavours of the other whole spices are highlighted to make a delicious, hearty lamb dish.

SERVES 4-6 PREP 25 mins plus at least 2 hrs marinating COOK 1 hr 30 mins EASY

1kg lamb shoulder, cut into 2cm cubes

500g Maris Piper potatoes, quartered

½ tsp ground turmeric

For the marinade

40g ginger, grated

5 tbsp thick Greek-style yogurt

4 tsp garam masala

2 tbsp food grade mustard oil or vegetable oil

small handful of coriander, finely chopped, plus extra to serve For the base gravy

2 tbsp food grade mustard oil or vegetable oil

1 cinnamon stick

5 green cardamom pods

7 cloves

1 black cardamom pod

1 mace blade

3 bay leaves

1 green chilli, sliced lengthways

40g ginger, grated

250g chopped tomatoes, blended

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

3 tsp dried fenugreek leaves

small handful of coriander, finely chopped steamed rice, parathas, raita and tangy onion salad, to serve

1 Put the lamb pieces in a large bowl along with all the marinade ingredients, stirring well to coat Cover and chill for at least 2 hrs, or up to 24 hrs.

2 Take the lamb out of the fridge at least 30 mins before cooking to come to room temperature. Put the potatoes in a medium bowl, then stir in the turmeric and 1/2 tsp salt

3 Heat half the mustard oil in a large, deep frying pan over a medium heat and cook the potatoes for 5 mins, stirring until slightly browned Remove to a plate and set aside. Drizzle the remaining oil into the pan and fry the cinnamon stick, green cardamom pods, cloves, black cardamom pod, mace blade, bay and green chilli for 2 mins until fragrant, being careful not to burn the spices. Add the ginger, mix well, then stir in the tomatoes. Continue to cook for 6-8 mins until the sauce has reduced slightly and released a little oil.

4 Stir in the marinated lamb and cook for 8-10 mins until lightly browned. Stir in the turmeric, cumin, coriander and garam masala. Crumble in the fenugreek leaves, rubbing them between your fingers first to release the oils. Mix well, then cook for a further 20-25 mins over a medium heat, stirring often to make sure the base doesn’t burn.

5 Once the water has evaporated slightly, add the potatoes and 600ml warm water. Bring to a simmer. Reduce the heat to medium-low, cover and cook for 45-50 mins, stirring occasionally. (Or, do this step in a pressure cooker by cooking for 20 mins.) At this stage, the gravy should be a rich reddishbrown and the potatoes soft. Scatter over some coriander, then serve with steamed rice, parathas, raita and a tangy onion salad

Shahi tukra with croissants

This is slightly different to thick, custard-based British bread & butter pudding – it’s a decadent dessert that harks back to the time of the Mughal empire. Traditionally, white bread slices are halved and deep-fried, then layered with a thick milk mixture called rabri. I’ve adapted the recipe to make it taste more indulgent –but not as heavy – by using croissants, which helps lighten it.

SERVES 6-8 PREP 5 mins plus standing and cooling COOK 35 mins

EASY V

1 tbsp ghee

6 large butter croissants, split lengthways

700ml whole milk

200ml condensed milk

6 cardamom pods, crushed

½ tsp ground nutmeg

5 saffron threads

150g ricotta, drained

2 tbsp raisins

2 tbsp dried cranberries

25g almonds, finely sliced lengthways or slivered

25g pistachios, finely sliced lengthways or slivered

2 tsp dried edible rose petals (optional) blackberries, to serve

1 Melt 1/2 tbsp ghee in a large frying pan over a medium heat and brown 2 of the croissants, cut-side down, for 3-4 mins on each side until golden and crisp. Transfer to a 30 x 20cm ovenproof dish, ensuring they fit snugly against each other. Repeat with the remaining ghee and croissants.

2 Put the milk, condensed milk, cardamom pods and nutmeg in a heavy-based saucepan and bring to

a simmer over a medium-low heat. Cook for 10-15 mins, stirring often to prevent the milk from catching, until the mixture is thickened slightly and reduced. Stir in the saffron and ricotta, and simmer for 8-10 mins more. Once it begins to thicken slightly, switch off the heat and leave to cool slightly. Remove and discard the cardamom pods.

3 Heat the oven to 200C/180C fan/ gas 6. Pour the warm milk mixture over the browned croissants in the dish, then sprinkle over the raisins, cranberries and nuts. Bake for 15 mins until the top starts to brown. Remove from the oven and leave to stand for 10 mins. Scatter over the rose petals, if using, and blackberries, then scoop into dishes to serve

Bhel puri with Rice Krispies

Ever tried Rice Krispies in a savoury dish? This is an easy, quick and popular street-food dish in Mumbai. It’s often shared between friends, or enjoyed as a light snack. Bhel puri falls into the category of chaats – the name literally means ‘licking’. It’s sweet, sour and tangy, and made with two types of chutneys to elevate the flavours. Once it’s all combined, eat it straight away while crisp.

SERVES 6-8 as a starter

PREP 20 mins COOK 9 mins EASY V

1 small potato, cut into small cubes

50g crisped rice cereal, such as Rice Krispies

1 green chilli, finely chopped

40g bombay mix

1 small red onion, finely chopped

¼ cucumber, finely chopped

2 tbsp salted peanuts, roughly chopped small handful of coriander, finely chopped

½ tsp chaat masala

1 tbsp food grade mustard oil (optional)

1 tbsp tamarind chutney, plus 1 tsp

½ lime, juiced For the green chutney large handful of coriander, roughly chopped

10 mint leaves, roughly chopped

3 garlic cloves, roughly chopped

25g ginger, peeled and roughly chopped

3 tbsp lemon juice

2 tsp caster sugar

2 green chillies, roughly chopped

1 tbsp salted peanuts

1 Cook the potato in a small pan of boiling salted water for 7-9 mins until tender. Drain and cool, then finely chop.

2 Blitz the chutney ingredients together with 1 tsp salt and 3 tbsp water in a high-powered blender until you have a smooth paste. Set aside.

3 Combine the cereal, potato, chilli, bombay mix, onion, cucumber, peanuts, coriander, chaat masala, mustard oil (if using), 1 tbsp tamarind chutney and 2 tbsp of the green chutney in a large bowl. Stir well to combine.

4 Mix the remaining 1 tsp tamarind chutney with 1 tsp of the green chutney in a small bowl, and season to taste with the lime juice. Mix well. Put the bhel puri in smaller serving bowls, then serve with the tamarind chutney mixture and any leftover green chutney on the side

SHARING MENU

Punjabi egg curry

Palak paneer

Prawn balchao

Punjabi egg curry

This simple, comforting egg curry is a staple in homes and restaurants across North India. It comes together in minutes with just a handful of affordable ingredients, perfect for a quick weeknight supper or lazy weekend brunch. All it needs on the side is some rice or slices of white bread.

SERVES 2-4 PREP 10 mins

COOK 20 mins EASY V

4 eggs, at room temperature

2 tbsp ghee, or vegetable oil

3 green cardamom pods

4 cloves

1 cinnamon stick

1 onion, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tsp kashmiri chilli powder

1/3 tsp ground turmeric

1 tsp ground coriander

1/2 tsp ground cumin

400g can chopped tomatoes (or 3-4 ripe medium tomatoes, chopped)

2 tbsp yogurt (optional)

1/2 tsp garam masala

1 tbsp fresh coriander, plus extra to serve (optional)

1 Bring a pan of water to the boil and cook the eggs for 5-6 mins. Drain, rinse under cold water and peel once cold. These will be soft-boiled eggs, but if you prefer fully set yolks, boil the eggs for 7-8 mins before peeling and adding to the curry.

2 Heat 2 tbsp ghee in a pan over a medium heat. Add the cardamom, cloves, cinnamon stick and cumin, and fry until aromatic, about 30 seconds. Add the onion and cook until golden brown, 5-6 mins. Stir in the ginger and garlic pastes and cook for a further minute. Add the chilli powder, turmeric, coriander and cumin and cook for 30 seconds. Pour in the tomatoes then bring to a simmer, stirring occasionally, until thick and jammy.

3 Remove the pan from the heat. Stir in the yogurt, if using, along with salt to taste, the garam masala and coriander. Stir and cook for a couple of minutes, then taste for seasoning.

4 Add the eggs and toss gently in the curry. Cover and cook for 2 mins over a low heat. Serve immediately, garnished with some coriander leaves, if you like.

Prawn balchao

This versatile Goan prawn dish can be served as either the star of the meal or as a punchy pickle on the side. Traditionally, it was made as a pickle, with vinegar and spices preserving the prawns so they could be eaten over several days without needing refrigeration. These days, it’s a favourite at Goan festivals and special occasions, where it’s served as a main dish. Serve with rice or some crusty white bread.

SERVES 2 PREP 10 mins plus at least 2 hrs soaking COOK 30 mins EASY

3 tbsp neutral oil

10-12 curry leaves

500g onions, finely chopped

1 tsp ginger paste

2 tsp garlic paste

½ tsp ground turmeric

2 green chillies, sliced lengthways

500g prawns, cleaned and deveined

1 tbsp sugar

For the masala paste

6 cloves

2.5cm cinnamon stick

1 tsp black peppercorns

1 tsp cumin seeds

1 tbsp coriander seeds

6-8 Kashmiri red chillies, stems and seeds removed

2 tsp dried shrimp (optional)

150ml apple cider vinegar or white wine vinegar, to taste

1 Start with the masala paste. Heat a small dry pan over a medium heat and toast the cloves, cinnamon, peppercorns, cumin and coriander seeds for 2 mins until fragrant.

2 Transfer the toasted spices, red chillies and dried shrimp (if using) to a bowl. Pour the vinegar over and mix well. Leave to soak for 2 hrs, or ideally overnight, then blend to a fine paste, adding a little water if needed, and set aside.

3 Heat the oil in a pan over a medium heat. Add the curry leaves, followed by the onions and 1/2 tsp salt. Cook for 6-8 mins, until the onions soften and turn light brown.

4 Stir in the ginger, garlic, turmeric, green chillies and 1/2 tsp salt and cook until the aromatics turn deep brown, approximately 6-8 mins, adding a little water from time to time, if required.

5 Add the masala paste to the pan and cook over a low heat for 8-10 mins, until the oil rises to the surface.

6 Add the prawns, mixing well to coat them with the masala, then pour in 150ml water and cook for 4-5 mins. Add the sugar and season to taste, adding more salt or vinegar for your perfect balance.

7 Serve immediately, or keep chilled for up to two days. Like many Goan dishes, this continues to mature with time, and I find it tastes better when reheated the next day.

Palak paneer

This recipe from north India uses spinach (palak) as the main ingredient, and is the version I grew up eating at home the most. It’s one of the simplest recipes in my book, very healthy, and a family favourite – ideal to batch cook.

SERVES 4 PREP 10 mins

COOK 20 mins EASY V

250g paneer, cut into batons

1½ tbsp ghee

1 tsp cumin seeds

120g red onions, finely chopped

1 tsp grated ginger

½ tsp grated garlic

100g fresh ripe tomatoes, finely chopped (or 80g canned chopped tomatoes)

½ tsp kasoori methi (dried fenugreek leaves; optional)

250g spinach leaves

1 green chilli, cut in half lengthways

1 tbsp cream, to serve 5cm ginger, peeled and cut into matchsticks, to serve

1 If using shop-bought paneer, cut and soak it in a bowl of boiling water while you prepare the gravy. Soaking the paneer helps make it softer when cooked. If using homemade paneer, pan-fry it until golden brown before adding to the curry, especially if it’s quite crumbly.

2 Heat the ghee in a pan over a medium heat and add the cumin seeds. Once they crackle, tip in the red onions along with 1/2 tsp salt. When the onions have softened, after about 3 mins, add the ginger and garlic, and cook for 2 mins.

3 Add the tomatoes and kasoori methi (if using) and cook for 3-4 mins, until the tomatoes have reduced by a third, adding a splash of water if required.

4 Wash and add the spinach, then cover the pan. Some cooks boil the spinach then add it, but I prefer adding it fresh and preserving all the juices and nutrients. Cook the spinach until it just wilts in its own steam, about 3 mins. Remove the pan from the heat and blitz everything using a blender, along with 1 tsp salt, the chilli and 100ml water.

5 Once you have a smooth sauce, return it to the pan. Bring it back to a simmer and check the seasoning and consistency, adding water if you like it thinner.

6 Add the paneer and cook for 3-4 mins until warmed through. Add a drizzle of cream and the ginger, if using, then serve

At its best

Shop for mushrooms, pumpkins and pears as autumn sets in and put them centre-stage in warming dishes that serve up to eight people recipes ESTHER

Pumpkin

Synonymous with October, pumpkins appear in pies, soups, stews and roasts at this time of year (not to mention carved into Halloween jack o’lanterns). The plant grows along the ground, trailing over smaller shrubs, and produces fruit in autumn which can vary widely in colour, shape and size.

Curried pumpkin soup

Smooth, slightly sweet and nutty, pumpkin soup is autumn in a bowl. This recipe is comforting and also very easy to make, plus it freezes well, so you can keep some ready for evenings when you don’t have time to cook. Top with coriander and tangy, spiced yogurt.

SERVES 4-6 PREP 15 mins

COOK 35 mins EASY V ❄

2 tbsp neutral-tasting oil, such as vegetable

30g unsalted butter

1 onion, finely chopped

2 garlic cloves, crushed

1 thumb-sized piece of ginger, peeled and finely grated

2 tbsp medium curry powder

1 tsp ground turmeric

1kg pumpkin or squash, peeled, deseeded and cut into 5cm chunks (about 800g prepared weight)

2 tbsp tomato purée

1.1 litres vegetable stock

80ml double cream

To serve

60g unsalted butter

2 tsp cumin seeds

small handful of coriander, finely chopped, or leaves picked thick Greek-style yogurt, to serve

1 Heat the oil and butter in a large, heavy-based pan over low-medium heat and fry the onion with a pinch of salt for 8-10 mins, or until golden brown. Add the garlic and ginger, and cook for 2 mins. Stir in the curry powder and turmeric, and cook for a further minute. Tip in the pumpkin, tomato purée and stock, stir, then bring to a simmer. Cover and cook over a medium heat for 20-25 mins, or until the pumpkin is easily pierced using the tip of a cutlery knife.

2 Remove from the heat and blitz the soup using a hand blender until smooth, then stir through the cream and season with salt. Once cool, will keep frozen for up to three months.

3 For the topping, melt the butter in a pan over a low heat and fry the cumin seeds for 2 mins until fragrant. Season with salt. Ladle the soup into bowls, then drizzle over the cumin butter and top with the coriander and yogurt.

GOOD

Mushrooms

Mushrooms are incredibly eco-friendly as they can be grown on, or in, many different waste products, such as coffee grounds and cardboard, and only require a small amount of water to grow. Have a go at growing your own without the fuss by using a kit, now widely available.

Braised Italian sausages with red wine, porcini mushrooms & creamy polenta

By braising sausages in red wine, you’ll achieve plenty of rich flavour – this is a comforting dinner for cooler evenings, especially when served with mounds of soft polenta. Use good-quality Italian pork sausage if you can – one with added fennel or chilli works nicely. Italian sausages have a coarser, more robust texture than standard British sausages.

SERVES 4 PREP 20 mins

COOK 1 hr 30 mins EASY

25g dried porcini mushrooms

2 tbsp olive oil

8 Italian pork sausages

200g portobellini mushrooms, sliced

1 onion, finely chopped

1 carrot, finely chopped

2 celery sticks, finely chopped

3 garlic cloves, thinly sliced

400g can plum tomatoes

2 rosemary sprigs, leaves picked and finely chopped

2 fresh bay leaves

200ml chianti

1 tsp sugar

steamed greens, peas and chopped parsley, to serve (optional)

For the polenta

375g quick-cook polenta

1.4 litres milk

80g parmesan, finely grated

80g butter

50ml double cream

1 Tip the dried porcini into a heatproof bowl and cover with 150ml boiling water. Set aside. Heat half the oil in a large, shallow flameproof casserole dish over a medium heat and fry the sausages for 3 mins on each side, or until golden brown. Remove to a plate.

2 Heat the rest of the oil in the pan over a medium-high heat and fry the mushrooms for 5-7 mins until they have released most of their liquid. Stir in the veg and garlic, and fry for 5 mins. Add the rehydrated porcini, the tomatoes, herbs, wine and sugar, bring to a simmer and cook for 10 mins. Add the sausages, cover, reduce the heat and cook for 1 hr.

3 Cook the polenta with the milk following pack instructions, then stir in the cheese, butter and cream. Season to taste. Serve the polenta with the sausages alongside some steamed greens, peas and a sprinkling of parsley, if you like.

Pears

Adorned with pretty white blossoms in mid-spring, by autumn, pear trees are producing their sweet fruits, which can range in colour from green and yellow, to red. They’re a welcome addition to jams, puds, pies and cake.

Pear upside-down cake

This light sponge is spiced with cinnamon and baked with a layer of pears and caramelised sugar. Cooking the pears at the base ensures they’re tender and sweet. Use ripe but still firm fruits. Serve as is or with custard.

SERVES 8-10 PREP 30 mins plus cooling COOK 1 hr 10 mins

MORE EFFORT V

3 ripe pears, peeled, cored and quartered

220g unsalted butter, softened

120g golden caster sugar

100g light brown soft sugar

3 eggs

100g soured cream

220g plain flour

1½ tsp baking powder

¼ tsp bicarbonate of soda

2 tsp ground cinnamon

For the caramel

75g caster sugar

75g butter

3 tbsp maple syrup

1 Heat the oven to 180C/160C fan/ gas 4. Line the base of a deep 20cm springform cake tin with a circle of

parchment that goes up the side by about 1cm, to hold the caramel.

2 To make the caramel, sprinkle the sugar into a small frying pan in an even layer, then warm over a low heat until the sugar starts to melt, swirling the pan until it starts to turn golden brown. Once it does, swiftly whisk in the butter, syrup and a pinch of sea salt, then pour into the base of the tin. Arrange the pear quarters on top in a circle.

3 Beat the butter and both sugars together using an electric whisk for 6-8 mins, or until light and fluffy. Add the eggs, one at a time, beating well after each addition, then mix in the soured cream. Add all the dry ingredients and beat for 10 seconds to incorporate. Spoon the cake mixture over the pears, gently smooth the surface, then bake for 1 hr until a skewer inserted into the middle comes out clean. If any wet crumbs cling to the skewer, bake for a further 5-10 mins. Leave to cool completely in the tin, then invert onto a serving plate and remove the parchment before slicing.

GUSTO ORGANIC ARRIVES IN THE UAE

Craft, care, and flavour define Gusto Organic’s award-winning beverages, created for today’s conscious consumer

With a founding team that once shaped category-defining brands such as Green & Black’s Chocolate and Whole Earth Foods, Gusto Organic has built a reputation for rethinking what a soft drink can be. The brand’s sparkling organic range reflects a growing appetite for flavour that feels both indulgent and responsible - drinks made for people who care about provenance as much as taste.

Founded by Craig Sams and William Fugard, Gusto Organic emerged in response to a shift away from big-brand sodas. “Customers are put off by chemical ingredients and stories of plastic pollution; the Gusto range turn the big brand proposition on its head with organic ingredients often bought direct from farmers,” he says. The brand’s recipes celebrate craftsmanship. Colas are created with real African kola nut, infused with organic spices and essential oils, and subtly sweetened with Fairtrade agave. A touch of Fairtrade vanilla adds a velvety mouthfeel.

The collection’s standout is the Organic Cherry Cola, the only certified organic cherry cola globally, made with real cherry juice. What began as a world-first innovation has quickly become the brand’s best-selling flavour, driven by consumer demand for drinks that combine nostalgia with authenticity. Citrus varieties highlight Gusto’s approach to sourcing. Organic blood oranges from the foothills of Mount Etna feature in the

sparkling Blood Orange drink, while the Sicilian Lemonade showcases the finest organic lemons from Sicily, lifted with the bright zest of cold-pressed yuzu peel. All drinks are blended with spring water drawn from the Malvern Hills in the UK, forming the foundation of the sparkling range. Every beverage has been awarded a Great Taste Award, with the Fiery Ginger with Jalapeño earning two gold stars.

The brand’s reach currently extends to prestigious destinations such as the Mandarin Oriental, The National Gallery in London, and Jones the Grocer at Heathrow Airport. The UAE is now the latest chapter, with early listings including The Coffee Club and Organic Foods & Café, and further growth expected across premium hotels and restaurants.

As soft drinks continue to evolve, Gusto Organic stands out as a thoughtful alternative—crafted with organic ingredients, rooted in Fairtrade values, and driven by a commitment to flavour above all. Designed for today’s mindful consumer, the range combines ethics and flavour in a manner that feels natural, modern, and refreshingly different.

...but better! British classics

Take a slice of nostalgia and add a pinch of something surprising to make it even more memorable – think bakewell in a cake, spiced fish & chips and seafood scotch eggs

photographs CHELSEA BLOXSOME

Cherry bakewell cake

Bring all the beloved flavours of the classic tart together into a showstopping cake.

Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing for a celebration or afternoon tea. Use fresh cherries while they’re in season, or frozen or glacé at other times of the year. Cassie Best

SERVES 12-15 PREP 45 mins plus cooling and chilling COOK 25 mins

MORE EFFORT V

300g salted butter, softened, plus extra for the tins

300g golden caster sugar

2 tsp almond extract

4 medium eggs, at room temperature (use ‘golden-yolked’ eggs for a richer yellow sponge)

75ml milk

150g self-raising flour

150g ground almonds

1 tsp baking powder

a few flaked toasted almonds

For the buttercream and filling

380g butter, softened

650g icing sugar

½ tsp almond extract

2-3 tbsp milk (optional) drop of pink food colouring

400g cherries, 12 with stalks attached

300g black cherry conserve or jam

1 Butter three 20cm loose-bottomed cake tins and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Weigh the butter, sugar and almond extract into a large bowl or the bowl of a stand mixer, and beat using an electric whisk (or the mixer) for 2-3 mins until light and fluffy.

2 Whisk the eggs and milk together in a jug, and weigh the flour, ground almonds and baking powder into a bowl. With the motor running, add the egg mix to the butter mix, a little at a time, adding a spoonful of the flour mix between each addition to prevent splitting. When everything is incorporated, mix for another minute until you have a smooth batter with no pockets of flour.

3 Divide the batter evenly between the tins. Bake for 25 mins, or until a skewer inserted into the centres comes out clean. If any wet crumbs remain, bake for another 5 mins, then check again. Cool in the tins for 30 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely.

4 For the buttercream, beat the butter, sugar and almond extract in a large bowl using an electric whisk until smooth and fluffy, adding a drop of milk if too stiff – it should be spreadable (or, do this using a stand mixer). Spoon roughly a quarter of the plain buttercream into a piping bag fitted with a large star nozzle. Add a drop of pink food colouring to the rest and beat until it is a uniform shade of pink. Spoon about another quarter of pink buttercream into a piping bag and snip off the tip.

5 Pick out the 12 best cherries with their stalks and set aside. Remove

the stones from the remaining cherries, then quarter them. Mix with the conserve or jam. Set aside.

6 Spread a little pink buttercream onto a serving plate or cake stand (this will hold the cake in place) and put the first sponge on top. Spread a little pink butter cream on top, then pipe a ring of it around the edge (this will prevent the jam from oozing out the side). Spoon half the jam mix into the middle. Repeat with the second sponge, more buttercream and the remaining jam. Sandwich with the final sponge. Chill for at least 20 mins until firm.

7 When the cake is firm, cover the top and sides in a thin layer of pink buttercream, smoothing it using a palette knife or spatula – this is a crumb coat, which traps any crumbs. Chill for 20 mins more.

8 Spread the remaining pink buttercream over the cake. You can warm the palette knife under hot water, then pat dry before sweeping it over the buttercream for a neater finish, if you like. Pipe 10-12 rosettes on top of the cake in a circle around the edge using the plain buttercream, then decorate with the whole cherries and flaked almonds. Will keep in a cake tin for four days.

Masala fish & chips with minty peas

When you have a little more time at the weekend to make something special, this is the best way to treat yourself – the aromatic spices in the crispy batter are a tasty twist on a traditional fish supper. It’s also a great chance for the family to cook together, with each person taking charge of a different part of the meal – someone cutting chips, another mashing the peas... and everyone tucking in at the end! Shahnaz Ahsan

SERVES 4 PREP 20 mins

COOK 50 mins MORE EFFORT

600g firm, sustainably caught white fish fillets (about 4 large fillets)

300ml vegetable oil, for frying

For the marinade

2 garlic cloves, grated

2 tbsp vegetable oil

¼ lemon, juiced, plus extra wedges to serve

1 tsp tandoori masala powder

For the batter

90g chickpea (gram) flour

30g rice flour

1 tsp hot paprika

1 tsp ground turmeric

½ tsp cumin seeds, crushed

½ tsp coriander seeds, crushed

1 green chilli, deseeded and finely chopped (optional)

For the chips

1kg white baking potatoes

3 tbsp olive oil

For the peas

300g frozen peas

60g feta, or use natural yogurt

¼ lemon, juiced

1 garlic clove, grated

10 mint leaves, finely chopped

½ tsp red chilli flakes (optional)

1 For the chips, scrub or peel the potatoes, then cut into 1.5cm-thick chips. Cover with cold salted water, then bring to the boil. Boil for 4-5 mins, then drain well. Tip out onto a clean tea towel and pat dry.

2 Arrange the chips on a baking tray lined with baking parchment, drizzle over the olive oil and season well. Bake at 220C/200C fan/gas 7 for 35 mins, turning halfway through, until golden brown all over.

3 Meanwhile, snip each fillet of fish into two pieces lengthways (this makes it easier to cook evenly). Whisk the marinade ingredients together with 1/4 salt in a small bowl. Brush this over both sides of the fish fillets. Keep chilled until ready to fry.

4 To make the batter, whisk all the ingredients together with 1/4 salt in a large bowl. Gradually add 175ml cold water, whisking continuously, until you have a smooth batter that is the consistency of thick pouring cream. Leave to stand for a few minutes while you make the peas.

5 Cook the peas in a pan of boiling water for 2 mins until just tender. Drain well and transfer to a bowl. Add the rest of the ingredients and blitz using a hand blender, or crush

well using a fork or potato masher – the texture should be fairly coarse.

6 Heat the vegetable oil in a deep frying pan to 180C (when you drop in a little batter, it should float to the top) – it should be about 2cm deep. Coat each fish fillet in the batter, then carefully transfer to the hot oil. Fry for about 3 mins before gently turning and frying for a further 2-3 mins. You can fry a couple of fillets at a time, but do not overcrowd the pan. Drain the fried fish on kitchen paper and repeat until all the fillets are cooked. Serve the fish, chips and peas with lemon wedges to squeeze over and your favourite condiments on the side.

Shahnaz’s tip

Any leftover minty peas can be enjoyed the next day on toast, or stirred through pasta for a light lunch or supper.

Spiced cottage pie

Give dinner a twist with this warmly spiced version of a cottage pie, finished with a chilli-spiked mash and fresh red onion, coriander and more chilli. Ismail Hossain

SERVES 6-8 PREP 15 mins

COOK 1 hr 45 mins MORE EFFORT

100ml vegetable oil

2 large onions, thinly sliced

4 garlic cloves, crushed

4cm piece of ginger, peeled and grated

2 tbsp medium curry powder

5 bay leaves

1 tsp cumin seeds

2 tsp black mustard seeds

1 small cinnamon stick

1 star anise

3 cardamom pods

1 tsp chilli flakes

2 tbsp tomato purée

1kg beef mince

2 medium carrots, cut into 1cm cubes

1 litre beef stock

130g frozen peas

2 limes, juiced

For the spiced mash

1kg potatoes, peeled and quartered

80ml vegetable oil

1 medium white onion, thinly sliced

50g unsalted butter

1 tbsp chilli flakes

To garnish

½ red onion, finely chopped 10g coriander, roughly chopped 1 chilli, deseeded and roughly chopped

1 Heat the oil in a large saucepan over a medium-high heat and fry the sliced onions until golden, about 5-6 mins. Stir in the garlic and ginger, and cook for 5 mins more, stirring often to prevent catching. Add all the spices and continue cooking for 10 mins, adding a splash of water if it starts to stick.

2 Stir in the tomato purée and beef mince. Turn up the heat to high and cook until the meat is browned and the oil begins to separate from the mixture, about 15 mins. Add the carrots and beef stock. Stir well and simmer, uncovered, for 30-40 mins, or until the mixture thickens.

3 Meanwhile, to make the spiced mash, tip the potatoes into a saucepan, cover with cold water and salt well. Bring to the boil and cook for 8-10 mins until tender but still holding their shape. Drain well

and leave to steam-dry for a few minutes. Mash the potatoes until smooth. Heat the oil in a frying pan over a high heat and fry the sliced onion until deep golden brown. Remove from heat, stir in the butter and chilli flakes until melted, then mix into the mash. Season with salt.

4 Season the beef to taste, then stir in the peas and simmer for a further 10 mins. Remove from heat and discard the bay and cinnamon stick. Stir in half the lime juice, adding the rest if needed. Transfer the spiced beef mixture to a deep ovenproof baking dish (about 25 x 18cm), and set aside to cool slightly.

5 Heat the oven to 200C/180C fan/ gas 6. Spoon or pipe the spiced mash over the filling, spreading it evenly to cover. Bake for 20-25 mins until the topping is golden. Top with the red onion, coriander and chopped chilli. Serve hot.

Crab scotch eggs

I developed this for my restaurant, inspired by memories of picnics with my mum. With white crabmeat wrapped around a soft-boiled egg, it is refined yet comforting.

Robbie Lorraine

MAKES 4 PREP 25 mins plus chilling COOK 10 mins MORE EFFORT

150g white fish fillet (such as cod), roughly chopped

7 eggs plus 2 egg whites, at room temperature

100ml double cream

300g white crabmeat

10g chives, chopped

10g dill, chopped

1 lemon, zested

2 litres vegetable oil, for deep-frying

100g plain flour

150g breadcrumbs

1 Tip the fish and 1 tsp fine sea salt into a food processor, and pulse until smooth. Add the egg whites and blitz again until incorporated. Transfer to a bowl. Stir in the cream until the mixture is mousse-like.

2 Mix in the crabmeat, chives, dill and lemon zest, and season well with black pepper and a pinch of salt. Mix well and chill until needed.

3 Bring a pan of salted water to the boil, carefully drop in 4 of the eggs and cook for 7 mins. After 7 mins, immediately scoop out the eggs using a slotted spoon and transfer to a bowl of iced water, cracking the shells a little with the spoon as you do (this makes them easier to peel later). Leave to cool completely,

then peel, pat dry and set aside in the fridge until needed.

4 Put a quarter of the crab mixture on a sheet of baking parchment, fold over the parchment and roll out using a rolling pin to around 1cm thick. Put one of the boiled eggs in the middle and wrap the crab mix around it using the parchment to help you, ensuring it’s completely covered. Repeat with the remaining crab mix and boiled eggs. Transfer to a tray lined with parchment, and chill until firm, up to 1 hr.

5 Pour the oil into a large, deep saucepan and set over a mediumhigh heat – you want the oil to reach 170C. Crack the remaining 3 eggs into a shallow bowl and whisk well until combined. Tip the flour into a second shallow bowl and the breadcrumbs into a third. Roll each scotch egg in the flour, then the egg mixture, then coat in the breadcrumbs. Carefully lower into the oil, two at a time, and fry for 4-5 mins, turning occasionally until golden brown all over. Drain on kitchen paper and serve with pickled onions or capers, lemon wedges and hollandaise, if you like. PER SERVING 579 kcals fat 33g saturates 11g carbs 30g sugars 2g fibre 2g protein 40g salt 2.63g

Robbie is executive head chef for Restaurant Associates, and founder of Only Food and Courses, which started as a series of nostalgic pop-ups and is now at a fixed location above The Cheshire Cheese pub in London. Robbie also competed on Great British Menu in 2022 and 2023. @robbie_lorraine

Jam roly poly buns

We’ve taken the classic pudding and transformed it into swirled buns, further elevating it by swapping the suet for tangzhong – a Chinese-style milk and flour paste that yields exceptionally fluffy results. Helena Busiakiewicz

MAKES 12 PREP 1 hr plus overnight proving COOK 25 mins

MORE EFFORT V

400ml whole milk

150g plain flour, plus extra for dusting

2 eggs, beaten

300g strong white bread flour

7g instant yeast

2 tbsp golden caster sugar

1 tbsp custard powder

100g salted butter, cubed and softened vegetable oil, for proving 6-7 tbsp raspberry jam

For the icing

2 tbsp custard powder

5 tbsp icing sugar

1½ tbsp milk

½ tsp vanilla bean paste or extract

1 First, make the tangzhong. Mix

200ml of the milk with 50g of the plain flour in a small heatproof bowl. Microwave for 1-2 mins, stirring every 30 seconds, until you have a gluey, thick paste. Leave to cool for a few minutes while you assemble the rest of the dough.

2 Gently warm the remaining milk in a small pan over a low heat on the hob. Once steaming, remove from the heat and leave to cool to just lukewarm before whisking in half the beaten egg.

3 Sift both the flours into the bowl of a stand mixer fitted with the dough hook. Add the yeast, 1 tsp salt, the golden caster sugar and the custard powder, and whisk briefly to combine.

4 With the mixer on low, add the tangzhong, then slowly add the milk and egg mixture in a continuous stream. Turn the mixer up to medium and mix for 7-8 mins until you have a smooth dough.

5 Add the butter, a cube at a time, waiting until the first cube has been incorporated before adding the next; this should take about 10 mins. It will be a soft dough, so flour your hands and the work surface well before forming the dough into a ball and putting in a large, oiled bowl. Leave to rise in a warm spot for 1 hr, then cover and chill overnight.

6 The next day, roll the dough out into a roughly 40 x 30cm rectangle.

Spread over the jam, then roll the rectangle up tightly from one of the longer sides. Slice into 12 spirals using a sharp, serrated knife, then transfer to a baking tray or tin lined with baking parchment, spacing them slightly apart. Cover and leave to rise for another hour until puffed up and touching at the sides. Brush over the remaining beaten egg.

7 Heat the oven to 200C/180C fan/ gas 6 and bake for 20-25 mins until golden and cooked. Cool for 15 mins. While the buns cool, make the icing. Whisk together the custard powder and icing sugar. Combine the milk and vanilla bean paste, then add this slowly to the dry mix in a steady stream, mixing all the while until you have a thick yellow icing. Transfer to a piping bag.

8 Snip the tip of the piping bag and drizzle the icing over the warm buns before serving. Best eaten the day they’re made, but will keep at room temperature for two days in an airtight container.

Persian feast Serve a

Try these simple but impressive recipes from Sabrina Ghayour with clever shortcuts that leave you more time to spend with guests photographs KRIS KIRKHAM

Fragrant chicken kofta patties

I love making koftas, but I don’t make them with chicken as often as I’d like. Now that there is better availability of both lean (breast) chicken mince and fattier (thigh) chicken mince, there is no better time to embrace them. Thigh meat is fantastic for koftas, as it retains moisture and has so much more flavour than breast meat, making it especially worthy of spicing up.

MAKES 14 PREP 15 mins

COOK 25 mins EASY

Saffron flan, p90

vegetable oil, for frying

warmed flatbreads, steamed rice and thick Greek yogurt, to serve

For the koftas

500g chicken thigh mince

30g fresh coriander, finely chopped

1 lime, zested, reserving the lime to serve

2 tsp ground turmeric

1 tsp ground cumin

1 tsp pul biber chilli flakes

4 spring onions, thinly sliced

2 garlic cloves, finely chopped

1 Put all the kofta ingredients in a bowl with a generous pinch of salt and pepper. Using your hands, work it all together to a smooth paste.

2 Divide the mix into 14 equal portions and roll into balls, then gently press and flatten into patties about 1cm thick.

3 Heat a large frying pan over a medium-high heat, drizzle in some oil and fry the patties in two batches for about 5 mins on each side until firm and cooked through.

4 Serve with warmed flatbreads, steamed rice and thick Greek yogurt. Cut the leftover lime into 4 wedges and serve alongside for squeezing over the koftas.

Pineapple, spiced caramel & thyme tarte tatin

Apples aren’t the only fruits that make a great tatin, pineapple is also fantastic and marries well with my love for spice. This is lovely served warm with whipped cream, custard or ice cream.

SERVES 6 PREP 15 mins

COOK 45 mins EASY V

plain flour, for dusting

500g block of puff pastry

150g caster sugar

½ tsp ground cinnamon

4 thyme sprigs, leaves only 500g fresh pineapple flesh (not canned), thinly sliced

25g unsalted butter, cut into small pieces

1 Heat the oven to 200C/180C fan/ gas 6. Use a large skillet or ovenproof frying pan for your tatin. Dust a clean work surface with a little flour and roll out the puff pastry into a circle slightly larger than your pan.

2 Place your pan over a medium heat, scatter the sugar evenly over the base, then sprinkle over the cinnamon, 1/2 tsp black pepper and thyme leaves. Once the pan heats up, swirl the sugar around in the pan (don’t stir) until it has dissolved and turns a deep caramel colour.

Arrange the pineapple slices carefully in the pan (this will be the top of your tart), then add the butter around the pineapple, turn the heat up a little and cook for a few minutes until the pineapple starts to caramelise on all sides, shaking the pan occasionally to prevent the pineapple from sticking.

3 Remove the pan from the heat and place your pastry circle on top, tucking the edges carefully inside the sides of the pan all around, being careful not to burn your fingers on the hot caramel. Bake on the top shelf of the oven for 25-30 mins until the pastry is puffed up and deeply golden brown.

4 Remove the pan from the oven, then place a serving plate larger than the pan over it and carefully flip the pan and plate over together to turn the tart out on to the plate. GOOD

Smashed crispy potato chaat

For me, texture is everything. Crispy, chewy and soft combinations are all winners. Even better is when you borrow the genius way in which Indian chaat (meaning ‘to lick’) street food of many guises is finished off with multiple garnishes, which really makes for spectacular results. Yogurt, tamarind sauce, raw onion, coriander and crispy sev noodles will elevate even the simplest of dishes, which is why I thought I’d give the humble spud this special treatment and throw in some pomegranate seeds for good measure. If you can find sev, great, but given that cornflakes are found in some Bombay mix snack blends, I felt it was the perfect addition to give this recipe the crunch it needs.

SERVES 4-6 PREP 20 mins COOK 45 mins V

1kg baby or new potatoes olive oil, for drizzling

250g Greek-style yogurt sweet tamarind sauce or pomegranate molasses

1 small red onion, finely chopped ½ small pack fresh coriander, finely chopped 80g pomegranate seeds generous handful of cornflakes

1 Cook the potatoes in a large saucepan of boiling water for 15-20 mins until cooked through. Meanwhile, heat the oven to 240C/220C fan /gas 9.

2 Line your largest baking tray with baking parchment. Drain the potatoes and tip out onto a clean work surface.

3 Using a tumbler or cup with a flat base, gently crush the potatoes until they burst and flatten without breaking up (if they do, reshape them back together by hand).

4 Place the potatoes on the lined tray, drizzle each one generously with olive oil and season with salt and pepper. Roast for 30-35 mins until crispy and browned around the edges. Remove from the oven and arrange on a serving platter. Drizzle over the yogurt, followed by tamarind sauce or pomegranate molasses, then scatter over the onion, coriander, pomegranate seeds and cornflakes. Serve immediately.

Recipes are extracted from Persiana

and not retested by us.

Smoked aubergine salad with pickled chillies & feta

Smoked aubergines are one of the most special dishes from the Middle East and Asia – the kiss of fire really does make things taste better. This salad is finished with creamy feta and the all-important pickled chillies that I absolutely love. Serve on its own or as a side to any meal.

SERVES 6 PREP 20 mins plus cooling COOK 30 mins EASY V

4 large aubergines

100g feta, crumbled

3 garlic cloves, finely chopped

20g fresh coriander, finely chopped, some reserved for garnish

20g dill, finely chopped, some reserved for garnish

150g thick Greek yogurt

1 lemon, zested and juiced

1 heaped tsp ground cumin

1 heaped tsp paprika

1 heaped tsp dried mint

2-3 red pickled chillies, thinly sliced olive oil, for drizzling warmed pittas, to serve

1 Char the aubergines whole over the open flame of a gas hob or on a barbecue using tongs to rotate them until the skin is burnt and blistered and the flesh has collapsed by half. Leave to cool.

2 Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out. Scoop out every little bit of flesh into a sieve and drain off any excess liquid, then finely chop and add to a mixing bowl. Discard the skins.

3 Add half the feta and all the remaining ingredients, except the pickled chillies and olive oil, season generously with salt and pepper and mix everything together well, making sure not to overwork the mixture. Check and adjust the seasoning if desired.

4 Spread the aubergine mixture across a large plate, then scatter over the remaining feta. Sprinkle with the pickled chillies and reserved fresh herbs and add a drizzle of olive oil. Serve with warmed pittas.

Sunday prep =

Spend an hour at the weekend making a few dishes to use for quick but flavour-packed midweek meals

recipes AILSA BURT photographs LIAM DESBOIS

STEP 1 Prep Set aside an hour at the weekend to prepare the short recipes here.

STEP 2 Create With a few simple additions, what you’ve prepared in advance will stretch into three different, time-saving dinners packed with maximum flavour (turn the page for the recipes).

Heat the oven to 200C/180C fan/gas 6. Remove the leaves from 1 large cauliflower and cut into bite-sized florets. Trim any woody bits from the stalk, then cut into bite-sized pieces. Combine 3 tbsp olive oil, 1 tsp paprika, 1 tsp nigella seeds, 1 tsp garlic granules and 1 tsp fine sea salt in a large bowl, then season well with black pepper. Add the cauliflower florets and stalk pieces to the bowl, and toss well to coat. Tip onto a roasting tray and roast for 25 mins, turning halfway through, until crisp, caramelised and tender. Leave to cool completely, then transfer to an airtight container Will keep chilled for up to five days

Heat 2 tbsp olive oil and 20g butter in a wide saucepan over a medium heat and add 2 finely sliced red onions, 2 large thyme sprigs, 2 bay leaves, 1 tsp caster sugar and a pinch of salt. Stir to coat. Pour in just enough boiling water to cover, and bring to the boil. Simmer for 10-15 mins until the water has completely evaporated. Continue to cook for 10-15 mins until the onions start to caramelise and become sticky. Stir in 1 tbsp plain flour and cook for 2 mins before splashing in 1 tbsp balsamic vinegar and 200ml red wine Bubble and reduce until the alcohol has evaporated, then pour in 500ml vegetable stock. Bring to the boil and cook for 8-10 mins until thickened and slightly reduced. Season to taste, then remove from the heat and cool completely. Transfer to an airtight container. Will keep chilled for up to four days or frozen for up to three months

Combine 10g mint, leaves picked and roughly chopped, 25g roughly chopped parsley, 25g roughly chopped basil, 2 tbsp drained capers, 2 tbsp red wine vinegar, 1 roughly chopped garlic clove, 1 tsp Dijon mustard and 150ml olive oil in a food processor. Blitz until finely chopped. Season, then transfer to an airtight container. Will keep chilled for up to four days, or spoon into an ice cube tray and freeze for up to three months

Heat 2 tbsp olive oil and 20g butter in a large, deep frying pan over a medium heat and cook 3 finely sliced leeks with a large pinch of salt for 8-10 mins until softened. Stir in 4 sliced garlic cloves and cook for 1-2 mins more until fragrant. Pour in 150ml white wine and bubble until almost reduced. Tip in 3 x 400g cans cannellini beans, drained and rinsed, along with 350ml vegetable stock. Cook for 15-20 mins, stirring often until the beans are very tender and becoming creamy. Roughly mash at least half the beans against the side of the pan using the back of a wooden spoon or a potato masher to thicken the mixture. Remove from the heat and stir in 40g finely grated parmesan or vegetarian alternative. Season with salt, pepper and the zest and juice of 1/2 lemon. Cool completely, then transfer to an airtight container Will keep chilled for up to four days

Chickpea & spinach gratin with salsa verde

SERVES 4 PREP 5 mins COOK 15 mins EASY V

400g frozen spinach, defrosted

600g creamy beans

700g jar chickpeas, drained and rinsed

5 tbsp crème fraîche

50g parmesan or vegetarian alternative, finely grated 60g salsa verde

1 Heat the oven to 220C/200C fan/ gas 7. Put the frozen spinach in a sieve set over a heatproof bowl, and pour over boiling water to loosen. Reserve the water.

2 Combine the spinach, beans, chickpeas and crème fraîche in a flameproof casserole dish. Mix in a little of the boiling water from the bowl, 1 tbsp at a time, until the mixture is creamy.

3 Set the dish over medium heat and bring to a simmer. Remove from the heat and scatter in the parmesan. Bake for 10 mins until golden and bubbling, then drizzle over the salsa verde to serve

Roasted cauliflower cheese toad-in-the-hole with red onion gravy

SERVES 4 PREP 10 mins plus resting COOK 25 mins EASY V

2 tbsp vegetable oil

140g plain flour

3 tsp English mustard

4 eggs

200ml whole milk

500g roasted spiced cauliflower (this is all of the cauliflower)

350g creamy beans

100g mature cheddar, grated

500ml red onion gravy (this is all of the gravy)

1 Heat the oven to 220C/200C fan/ gas 7. Pour the oil into a 20 x 30cm roasting tin, enamel baking dish or shallow cast-iron pan. Put in the oven to heat up for at least 10 mins.

2 Tip the flour into a bowl. Beat the mustard and eggs together in a jug. Pour the egg mixture into the flour, whisking until smooth. Whisk in the milk, a little at a time, until all of it has been incorporated and the batter is lump-free. Season and set aside to rest for 20 mins.

3 Meanwhile, combine the roasted cauliflower and creamy beans in a bowl. Once the oil in the tin or dish is hot, carefully spoon the cauliflower mixture into it and

sprinkle over most of the cheese. Pour over the batter and cook in the oven for 25 mins until golden and puffed up. (Do not open the oven door until the time is up, as this can cause it to deflate.) Sprinkle over the remaining cheese and bake for 5 mins more until golden.

4 Meanwhile, reheat the gravy in a pan over a medium heat. Serve wedges of the toad-in-the-hole with the gravy poured over

cook smart

Creamy bean & kale pasta

SERVES 4 PREP 5 mins COOK 10 mins EASY V

550g creamy beans

300g long pasta (like bucatini)

200g kale or cavolo nero, any tough stalks removed, finely chopped 60g salsa verde

1 Boil the kettle. Tip the creamy beans into a deep, wide frying pan with a splash of water, and set over high heat to warm through. Once the beans are hot and have loosened slightly, tip in the pasta and pour over 750ml boiling water from the kettle. Season well with salt.

2 Boil over a high heat, stirring often for 6-8 mins, or until the pasta is nearly cooked through, topping up with more water if needed. Stir in the kale and cook for 2-3 mins more until the greens have wilted and the pasta is tender but retaining some bite. When ready, the water will have mostly evaporated and the pasta will be creamy. Season to taste, then drizzle over the salsa verde before serving GOOD TO KNOW

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ROAST CHICKEN & GRAVY

Learn the secrets to making the ultimate roast chicken with juicy meat, flavourful gravy and crisp, golden skin guaranteed

recipe BARNEY DESMAZERY

photograph MELISSA REYNOLDS-JAMES

DRY BRINING

Salting the chicken in advance ensures it’s seasoned all the way through and also draws moisture to the surface as it chills. This results in succulent meat and crispy skin.

ON THE RACK

Cooking the chicken on a wire rack means that heat can circulate around it in the oven, so it’s cooking from underneath as well as above.

SHAKE & BAKE

Baking powder also helps bring excess moisture to the surface –any that doesn’t evaporate in the fridge will do so as it roasts to ensure dry, extra-crispy skin.

SPATCHCOCKING

Removing the backbone and flattening the bird enables an even roast, so you can cook at a higher temperature (see below).

TURN UP THE HEAT

A higher temperature means the skin crisps up before the meat overcooks. Because the skin is coated in fat, it basically fries.

USE A THERMOMETER

A digital thermometer helps you be precise. In this recipe, we remove the breast crown at 65C – lower than usual, but totally safe – to ensure juicy meat. As it rests, the residual heat in the outermost parts actually causes the internal temperature to rise slightly, so by the time it’s ready to serve, it will be perfect. The legs need a bit longer, so we roast them until they reach 70C.

GRAVY WITH BACKBONE

Using the roasted backbone to make the gravy creates deeply savoury flavour without the need for extra stock (or roasting a separate carcass).

Next level roast chicken & gravy

The trouble with a traditional roast chicken (or any whole roasted bird) is that the legs and breast have different cooking times, resulting in either an overcooked breast (if you want tender leg meat) or tough leg meat (if you prefer succulent chicken breast). Our version takes this dilemma into consideration, applying techniques to ensure you get the best of both worlds, as well as a crackling crisp skin and no-waste gravy. You may not be able to bring a whole bird to the table, but you’ll be serving the best roast chicken your guests have ever tasted.

SERVES 6 PREP 20 mins plus at least 24 hrs chilling COOK 50 mins MORE EFFORT

1 whole chicken (about 1.5-1.8kg)

1 tbsp sea salt flakes

1 tsp baking powder

1 onion, unpeeled, roughly chopped

1 large or 2 medium carrots, unpeeled, roughly chopped

1 small thyme sprig

2 garlic cloves, bashed pinch of caster sugar

3 tbsp clarified butter, melted, or use sunflower oil

1 heaped tbsp plain flour

100ml white or red wine (optional)

1 tsp soy sauce

400ml hot chicken stock, made using 1 stock cube

1 Up to two days in advance but at least one day ahead, put the chicken on a board, breast-side down, so the backbone is facing you. Cut along both sides of the backbone using kitchen scissors, then remove it, reserving it in the fridge (covered) until needed. Turn the chicken over so it’s breast-side up, and press down firmly on the breastbone to flatten it. Rub the salt evenly all over the the bird – use about 1/2 tsbp on each side – then put the chicken on a wire rack set over a roasting tin or baking tray, skin-side up. Sprinkle over the baking powder, then put in the fridge to chill, uncovered, for at least 24 hrs or up to 48 hrs.

2 Take the chicken out of the fridge at least 1 hr before cooking so it can

return to room temperature. Heat the oven to 240C/220C fan/gas 9. Cut the chicken backbone into three or four smaller pieces. Lift the rack off the tin and scatter the chopped backbone, the onion, carrots, thyme and garlic into the roasting tin. Scatter over the sugar and drizzle over 1 tbsp of the melted butter, then toss to coat everything. Sit the rack with the chicken directly on top of the veg, then brush the rest of the butter all over the bird. Roast for 30-35 mins, or until the skin is golden and the thickest part of the breast registers 65C on a digital thermometer.

3 Lift the chicken onto a board and carefully carve away the legs, leaving the crown and wings intact. Shake the tray or tin to move the veg around, then sit the rack back on top. Return the legs, skin-side up, to the rack and put in the oven for 10-15 mins more, or until the skin on the chicken legs is super-crisp and the thickest part of the leg registers 70-75C. When ready, put the legs, skin-side up, next to the crown on the board to rest while you make the gravy. (If you have them, you can cut the feet away from the drumsticks and add to the tin, too.)

4 If the tin is flameproof, put it on the hob over a medium heat. If not, scrape everything from the tin into a saucepan, using a wooden spatula to scrape up any sticky bits from the base, and set over a medium heat. Scatter in the flour and cook, stirring continuously until the mixture resembles a sandy paste. Splash in the wine, if using, and soy sauce, and bubble for 4-5 mins until you have a sticky paste. Pour in the stock, bring to the boil and cook for 5 mins until you have a thick, amber-coloured gravy. Pour in any resting juices from the chicken, taste for seasoning, then strain into a gravy jug. Divide the crown in two so you have two leg quarters and two breast and wing quarters. Arrange on a serving platter and grind over a little black pepper, if you like, then serve alongside the the gravy and your choice of sides.

What is game? HOW TO ELEVATE YOUR NEW

Game refers to wild animals that haven’t been farmed. That includes feathered game – like partridge, pheasant, wild duck and wood pigeon – and furred game, such as rabbit, hare and venison.

Venison is more available year-round, especially the muntjac, which has no close season due to its high numbers. Wood pigeon is also available all year. Other game birds are seasonal – grouse starts with the Glorious Twelfth (12 August), followed by partridge and duck in September, and pheasant in October. Most bird seasons end by 31 January.

There are so many reasons to eat more game. It’s wild, lean, high in protein and rich in nutrients thanks to the animals’ natural diets and active lifestyles. It’s also incredibly sustainable. Venison, for example, is massively overpopulated in the UK, so we need to cull more – and to do that responsibly, we need people to eat more of it. Game is full of flavour, often very affordable, and deeply connected to nature and place. What’s not to love?

PARTRIDGE VS PHEASANT

Both birds are great entry points for anyone new to game. The main difference is size. Partridge are much smaller –around 300-500g – so they’re perfect for individual portions. Pheasants are bigger, anywhere from 800g to 1.2kg depending on the bird, so better suited to sharing. You can find two types of partridge – the native greylegged (which is rare now) and the more common red-legged partridge, introduced from France. I prefer the smaller pheasants that come later in the season, when they’ve had time to feed on maize and develop a beautiful yellow fat; that richness gives them fantastic depth of flavour. These days, the meat is handled so well – from shoot to dealer – that it’s clean and mellow. You can swap chicken for pheasant or partridge in most home recipes.

Over the next few months we’ll look at what you can do with British game, starting with advice from chef and expert Mark Kempson

HOW TO ROAST GAME BIRDS

Game birds are lean, so the key is to add fat. I often lay bacon over the breasts, which helps keep them moist as it renders. I’d also recommend untrussing the bird so the legs cook more evenly with the breast. A hot oven gives great colour and fast cooking, especially for smaller birds like partridge. Resting is essential – it lets everything relax and stay juicy. And don’t be afraid of a little pink. These birds are wild, naturally raised and perfectly safe to eat with a blush in the centre. It’s all about gentle cooking and confidence.

WHAT’S THE ONE...

..fondest memory you have of eating game?

VENISON 101

Venison is one of the most sustainable meats, as well as being versatile and far cheaper than beef or lamb. You can use it just like beef –steaks, braises, mince. It comes from six species in the UK – red, fallow, sika, roe, muntjac and Chinese water deer. I love muntjac for its small size and sweet flavour, but fallow is my favourite overall for the taste, size and texture. When buying venison, look for deep colour and firm texture. I recently barbecued muntjac haunch muscles at home with a Texan rub, and it was outstanding.

I remember going to Langan’s on a day off to try grouse (the classic dish with bread sauce, game chips and watercress). It was unforgettable. That meal really opened my eyes to how special game can be.

...lesser-known type of game you champion?

I love hare – roast saddle on the bone is a beautiful winter dish, especially with creamy polenta and prunes.

...game bird you love best? Grouse, without a doubt. It marks the start of the season and brings a real sense of anticipation. It’s the most regal of all the game birds – lean, flavourful and very special.

...ingredient you most like to pair with game? Nature gives you the perfect pairings, so autumn fruits.

Think damsons, blackberries, plums – anything tart and sweet. I love preserving them into jellies or ketchups.

...misconception people have about game?

That it’s strong-tasting or difficult to cook. Neither is true. It’s handled so much better now, so you’re tasting the natural flavour of the meat, not something overly ‘gamey’. And cooking it is simple – treat white game like chicken, red game like beef, keep it pink and rested, and you’re good to go.

...best-selling game dish on your menu?

Anything with venison. People come specifically for our game dishes. In October, we have a special game evening on the 9th, then we’ll run a game menu with grouse, partridge, mallard and more. It’s always a highlight of the year.

@kitchenw8 and @markkempsonchef

Stop the rot

Don’t buy costly treats — use up fruit and veg that might otherwise go to waste in recipes that’ll make the kids drool recipes JULIET SEAR photographs CHELSEA BLOXSOME

Tombstone banana bread

It’s no secret that banana bread is a great way to use up overripe fruit, but it can also be transformed into a seasonal centrepiece with a few clever decorations.

CUTS INTO 12 slices PREP 20 mins plus cooling and setting COOK 1 hr EASY V

200g unsalted butter, softened, plus extra for the tin

160g light brown soft sugar

1 tsp vanilla extract

4 medium eggs

1 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

275g self-raising flour

3-4 large overripe bananas, peeled and mashed (about 225-250g prepared weight)

For the topping

125g dark chocolate

6 plain rectangular biscuits, broken in half (we used malted milk)

100g butter, softened

175g icing sugar

2 tbsp milk

1 tsp vanilla extract

1 tsp cocoa powder

jelly worms or Halloween sweets and sprinkles, to decorate

1 Heat the oven to 180C/160C fan/ gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment Beat the butter, brown sugar and vanilla together for 2-3 mins until light and fluffy. Add the eggs, one at a time, beating after each addition to incorporate

2 Combine the baking powder, cinnamon, ginger, flour and 1/4 tsp fine sea salt in a bowl. Fold the dry ingredients into the wet, then add the mashed banana. Scrape into the tin and bake for 45 mins-1 hr until dark golden and a skewer inserted into the middle comes out clean. If it browns too quickly, turn the oven down to 160C/140C fan/gas 3 towards the end of the bake time

Leave to cool in the tin for 10 mins, then put on a wire rack to cool fully Best made a day in advance. Store in an airtight container

3 When ready to decorate, melt the chocolate in a heatproof bowl in short bursts in the microwave, or over a pan of simmering water ensuring sure the bowl isn’t touching the water. Cool until thickened slightly, about 5-10 mins.

4 Spoon a little melted chocolate into a piping bag, snip off the end and pipe spooky phrases over 6 of the biscuit halves. Leave to set.

5 Beat the butter and icing sugar together until creamy. Beat in the rest of the cooled chocolate, then add the milk and vanilla until you have a soft, spreadable buttercream

6 Crush the remaining biscuit halves using the end of a rolling pin, then stir in the cocoa to make ‘dirt’. Spread the buttercream over the loaf, sprinkle over the ‘dirt’ and top with the biscuit ‘gravestones’ and sweets Will keep in an airtight container for up to three days

UNEARTH NATURAL TREATS

Make the most of seasonal produce for a more cost-effective Halloween this year that’s also kinder to the planet. Use that leftover pumpkin (see our ideas overleaf) as well as any leftover biscuits and sweets the way we’ve done here to decorate a cake. Encourage the kids to be less fearful of those greens wilting in the back of the fridge, too, by cooking up a cauldron of soup. Adding those scary finishing touches is half the fun!

Pumpkin spice sandwich cookies

If you have some leftover pumpkin purée (or even a partially used can), these soft, cake-like cookies are the best way to use it.

MAKES 20-24 cookies PREP 15 mins plus at least 2 hrs chilling COOK 15 mins EASY V ❄ dough only

100g homemade or canned pumpkin purée

250g self-raising flour

175g unsalted butter, softened

175g light brown soft sugar

1 medium egg

2 tsp vanilla extract

50g caster sugar

For the pumpkin spice mix

1 tbsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground allspice

1/4 tsp ground cloves

For the filling

60g unsalted butter, at room temperature

40g full-fat soft cheese, at room temperature

120g icing sugar

1 Combine the ingredients for the pumpkin spice mix in a large bowl. Tip the pumpkin purée onto a sheet of kitchen paper or muslin cloth and spread out slightly. Put another towel on top and set aside to soak up the excess moisture.

2 Tip 1 tbsp of the spice mix into the flour along with 1/2 tsp fine salt and combine. Beat the butter and brown sugar together in another bowl using an electric whisk

for 2-3 mins until light and fluffy. Mix in the egg. Beat in the pumpkin purée and vanilla, then fold in the flour mix until just combined into a soft dough. Chill for 1-2 hrs to firm up slightly

3 Line a large baking tray with baking parchment. Roll about 30g of the dough into a ball using damp hands, then flatten slightly into a disc. Put on the tray, then repeat with the rest of the dough (you should get 10-12). Chill for at least 1 hr, or freeze overnight.

4 Heat the oven to 200C/180C fan/ gas 6. Line two or three large baking trays with baking parchment. Mix the caster sugar with most of the remaining spice mix, reserving 1/2 tsp. Flatten the dough discs a little more between your palms, then push both sides and the edge into the spiced sugar mix to coat Transfer to the trays, spacing them well apart. Bake for 12-14 mins, flipping the trays around halfway through, until the middles are puffy and the edges just golden. Cool on the trays for 10 mins, then put on a wire rack to cool fully Will keep in an airtight container for three days

5 For the filling, beat the butter and soft cheese until smooth. Beat in the icing sugar and the rest of the spice mix until pale and fluffy. Spread the filling over the flat sides of half the cookies, then sandwich with the other cookies Will keep chilled in an airtight container for a few days

Halloween soup with spooky garlic croutons

Make the most of any broccoli lurking at the back of the fridge.

SERVES 4 as a main PREP 10 mins COOK 30 mins EASY V

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, crushed

1 litre vegetable stock

1 broccoli (about 350g), florets roughly chopped, stalk finely chopped

150g frozen peas

150g baby spinach

large handful of parsley, finely chopped

1 lemon, juiced double cream, for drizzling

For the spooky croutons

175g stale bread

1 tbsp olive oil

1 garlic clove, halved

1 Heat the olive oil in a large, deep saucepan over a medium heat and fry the onion for 7-8 mins until soft and translucent, but not coloured Add the garlic and fry for 1 min. Add the stock, broccoli florets and stalks, and bring to a simmer. Cook until the broccoli is tender, about 8-10 mins.

2 Meanwhile, for the croutons, heat the oven to 200C/180C fan/gas 6 or air fryer to 180C. Stamp out Halloween shapes from the bread using biscuit cutters or scissors. Brush the oil over both sides. Bake or air-fry for 6-8 mins until crisp and just golden. Rub with the cut sides of the garlic clove. Set aside.

3 Add the frozen peas to the soup and cook for 2-3 mins more, then remove from the heat. Stir in 100g of the spinach and the parsley to wilt. Season, then cool slightly.

4 Tip the soup mixture into a food processor or blender (or use a hand blender) along with the remaining spinach, and blitz until smooth. Season to taste with salt, pepper and the lemon juice. Will keep chilled for three days. When ready to serve, reheat on the hob until piping hot. Drizzle over a little cream in a spiral, then drag a skewer through the cream to create a spiderweb effect. Scatter over the croutons to serve.

Reach pies for the

Spend a little more time in the kitchen as the weather cools and make your own pastry for a golden crowd-pleaser

recipes ESTHER CLARK & HELENA BUSIAKIEWICZ photographs EMMA GUSCOTT

Mushroom pie with thyme pastry

A good mushroom pie should have rich flavour and perfectly buttery pastry. For the flakiest crust, freeze the butter and grate it into the dry ingredients. A variety of fresh mushrooms makes the filling more interesting, while dried mushrooms, brandy, cream and tarragon create deep flavour and an indulgent texture.

SERVES 6-8 PREP 40 mins plus a few hours freezing, chilling and cooling

COOK 1 hr 10 mins MORE EFFORT V

200g unsalted butter

400g plain flour

1 tbsp thyme leaves

2 eggs

130ml cold whole milk, plus a splash

For the filling

25g dried mixed mushrooms

750g chestnut mushrooms

500g portobello mushrooms

200g button mushrooms

3 tbsp olive oil, plus a drizzle if needed

50g butter

1 onion, thinly sliced

50g plain flour

1 tsp white wine vinegar

3 tbsp brandy

500ml mushroom or veg stock

1 tsp Marmite

150ml double cream

½ small bunch of tarragon, leaves picked and finely chopped

1 Wrap the butter in baking parchment or use its own wrapper and freeze for a few hours until solid, or overnight.

2 Tip the flour into a large bowl. Stir in the thyme and 1/2 tsp fine salt, then coarsely grate in the frozen butter, dipping the end in a little of the flour occasionally to stop it from clumping. Whisk 1 egg and the milk together, then pour

this into the flour mixture and swiftly mix using a cutlery knife. Bring together using your hands and knead briefly, about 1 min, to form into a ball. Wrap and chill for 1 hr. Meanwhile, prepare the filling. Tip the dried mushrooms into a heatproof bowl and cover with 150ml boiling water. Set aside.

3 Chop half each of the chestnut and portobello mushrooms into 2cm pieces. Halve the rest, and keep the button mushrooms whole. Heat the oil in a large non-stick frying pan over a high heat and fry half the mushrooms for 10 mins, stirring until they start to turn golden brown. Transfer to a plate and repeat with the rest of the mushrooms, adding another drizzle of oil, if needed.

4 Melt the butter in the same pan over a low heat and fry the onion with a pinch of salt for 10-15 mins until soft and turning golden brown. Add the flour and cook for 2 mins more. Add the vinegar and brandy, and cook for 1-2 mins until almost reduced. Mix in the stock, a little at a time, and bring to a simmer. Add the Marmite, cream, 1/4 tsp black pepper and a little salt. Fold in the fried mushrooms and drained rehydrated mushrooms. Transfer to a bowl and leave to cool completely, then fold in the tarragon. Will keep chilled for up to two days

5 Spoon the cooled filling into a 28cm fluted ceramic pie dish. Roll the pastry out into a 1cm-thick round, and cut several 1cm x 2cm strips from the edge. Lay the strips around the rim of the dish, pressing lightly into place. Reroll the remaining pastry, if needed, until large enough to cover the filling. Drape over the pie. Crimp the edge to seal, then trim any excess. Beat the remaining egg with a splash of milk and brush over the pie. Score the pastry lightly using a sharp knife. Cut out shapes using the pastry scraps and decorate the top, if you like, then brush with more egg wash. Chill for 30 mins, then brush over any remaining egg wash.

6 Heat the oven to 200C/180C fan/ gas 6 and bake for 40-45 mins until golden brown. Rest for 15 mins. Serve with mash, greens and peas.

GOOD TO KNOW folate 2 of 5-a-day PER SERVING (8) 665 kcals • fat 43g • saturates 24g • carbs 49g • sugars 5g • fibre 5g • protein 14g • salt 0.82g

Egg & bacon pie

For flaky pastry with a tender and slightly tangy crust, add buttermilk to the mix. You can also add cheese, roasted veg or other herbs to the filling mixture in step 6.

SERVES 6 PREP 1 hr plus a few hours freezing COOK 1 hr EASY

150g salted butter

300g plain flour, plus extra for dusting

6-7 tbsp buttermilk

For the filling

6 smoked bacon rashers, chopped into small pieces

1 tsp salted butter

1 onion, finely chopped

2 garlic cloves, grated

4 eggs, beaten, plus 1 egg beaten separately for glazing

1 tbsp Dijon mustard

100ml crème fraîche

½ whole nutmeg, grated

10g chives, finely chopped

1 Wrap the butter in baking parchment or use its own wrapper

Caramel apple pie

It’s well worth making your own flaky shortcrust pastry for this dessert, but let the pie cool for two hours for the best result.

SERVES 6 PREP 2 hrs plus 2 hrs chilling and 2 hrs cooling COOK 1 hr MORE EFFORT V

300g plain flour, plus extra for dusting

3 tbsp caster sugar

200g cold salted butter, cut into cubes

1 tsp white wine vinegar

1 egg, beaten, for brushing

For the filling

1kg Granny Smith apples, peeled and cut into ½ cm-thick slices

1 lemon, zested and juiced

15g ginger, peeled and grated

1/8 tsp ground cloves

1 tsp ground cinnamon

1 tsp mixed spice

2 tbsp cornflour

For the caramel

200g caster sugar

100g salted butter, cut into cubes

30ml double cream

and freeze for a few hours until solid, or leave overnight.

2 Tip the flour into a large bowl, then coarsely grate in the frozen butter, dipping the end in a little of the flour occasionally to prevent clumping. Pour in the buttermilk and swiftly combine using a cutlery knife. Turn out onto a work surface and use a bench scraper to bring it together into a dough. Cut away a third, then shape both portions into discs. Wrap and keep chilled while you make the filling.

3 Put the bacon in a cold frying pan and set over medium heat. Fry until crisp, golden and the fat is released, about 5-6 mins. Remove to a medium bowl using a slotted spoon.

4 Melt the butter in the pan over a medium-low heat and cook the onion for 8-10 mins until softened and golden. Turn the heat up slightly, add the garlic and cook for 2-3 mins more until fragrant. Transfer to the bowl with the bacon and leave to cool for 10 mins.

5 Meanwhile heat the oven to 220C/200C fan/gas 8 with a large

1 Tip the flour and sugar into a large bowl. Toss with the butter, then mix in the butter using two forks until you have medium clumps. Add the vinegar, then slowly add 120ml ice-cold water, 1 tbsp at a time, mixing into a shaggy dough.

2 Turn out onto your work surface and fold onto itself a few times – it should be pliable with streaks of butter throughout. If it’s dry, fold a few more times with damp hands. If it’s sticky, sprinkle over a little flour. When it comes together, divide in two and flatten into discs. Wrap. Chill for 2 hrs, or overnight.

3 Put the apples in a large bowl, squeeze over the lemon and add the zest. Tip in the spices and cornflour. Mix well with a spatula and set aside.

4 For the caramel, put the sugar in a medium saucepan over a low heat. Gently swirl to start to melt it. Once it has dissolved, turn up the heat and cook until it is a deep amber caramel making sure it doesn’t burn.

5 Once the caramel is amber, stir in the butter until it has melted, then remove from the heat. Stir in the cream and sprinkle in a large pinch of salt. Cool for 10 mins, then pour it over the apples. Mix using a spatula.

baking tray inside. Roll the larger pastry disc out on a lightly floured surface until it’s roughly 30cm in diameter, or large enough to line a 23cm pie dish. Lift it into the dish and smooth out gently. Roll the smaller disc out until it’s also about 30cm in diameter, and set aside.

6 Pour the beaten eggs into the bowl with the onion and bacon, whisking to combine, then stir in the mustard, crème fraîche, nutmeg and chives. Season with plenty of black pepper and a little salt. Pour the mixture into the pastry case. Dampen the edge of the pastry using a little water, then lift the other pastry disc over the top. Press a fork around or crimp the edge to seal. Cut a small cross into the centre to allow steam to escape, then brush the remaining beaten egg all over the top of the pie. Bake for 40-45 mins until golden.

7 Leave to cool completely before serving with cornichons and more mustard, if you like.

6 Heat the oven to 200C/180C fan/ gas 6. Roll one of the chilled dough discs into a 30cm circle and use it to line a 23cm pie dish. Line the pastry with a large scrunched-up sheet of baking parchment and fill with baking beans. Bake until golden and sandy, about 30 mins.

7 Roll out the remaining dough in the same way, then cut into 12 x 2.5cm-wide strips. Arrange six strips vertically parallel to each other, leaving a gap between each. Fold back alternate strips to where you want to lay your first horizontal one, working from the top. Lay that strip up against the folds of the vertical strips, then flip those over the horizontal one. Repeat the process working your way down.

8 Pour the filling into the pastry case, then lay the lattice on top. Brush over the beaten egg, then bake for 1 hr until golden. Leave to cool for at least 2 hrs (it will be very hot and the filling will time to firm up as it cools) before serving with ice cream or cold cream.

GOOD TO KNOW 1 of 5-a-day PER SERVING (8) 626 kcals • fat 34g • saturates 21g • carbs 74g • sugars 41g • fibre 4g • protein 4g • salt 0.72g

Can beans boost mentalyourhealth?

What to eat for joint health

Maximise your mobility and ease arthritis symptoms with expert dietary advice from Dr Chintal Patel, plus a recipe to get you started

Our joints are essential for keeping us moving, whether that’s getting out for a walk, carrying home the shopping, or simply staying active day to day. As we age, natural wear and tear, inflammation and joint changes can lead to stiffness, discomfort or conditions like osteoarthritis. The good news? What we eat and how we live can make a real difference.

Nutrients like omega-3 fatty acids, antioxidants and vitamin D can help reduce inflammation and support joint structure and function. Diets rich in colourful, plant-based foods — such as the Mediterranean diet — are linked to a lower risk of inflammatory joint conditions. In addition, simple lifestyle habits like regular movement, maintaining a healthy weight and supporting gut health all play a part in protecting our joints.

Here, we’ll explore the key foods and nutrients to prioritise, what to limit, and how to make everyday choices that will help to keep your joints healthy for the long term.

Eat more of these foods

• Omega-3 Oily fish like salmon, mackerel and sardines are rich in omega-3 fatty acids (EPA and DHA), which have been shown to reduce joint pain and stiffness in people with rheumatoid arthritis and other inflammatory conditions. If you’re plant-based, flaxseeds, chia seeds and walnuts can help. Aim for one or two portions of oily fish a week.

• Colourful fruit & veg especially berries and leafy greens, are loaded with antioxidants such as vitamin C, flavonoids and polyphenols. These compounds help to reduce oxidative stress in our bodies, a key driver of joint damage and inflammation. Aim to “eat a rainbow” of fruit and veg daily, and include cruciferous vegetables and berries regularly.

• Vitamin D & calcium Calcium, which is in leafy greens, dairy, fortified plant milks and tofu, works together with vitamin D to keep bones strong and keep joints well-supported. Spending time outdoors and incorporating oily fish, eggs and fortified foods can help boost vitamin D levels naturally.

• Wholegrains, such as oats, brown rice and quinoa, provide fibre and B vitamins. They help reduce chronic inflammation by supporting a healthy gut microbiome and steady blood sugar levels.

• Extra virgin olive oil is rich in polyphenols, which have natural anti-inflammatory effects. Regular consumption has been associated with improved arthritis symptoms and joint function.

Foods to limit

Ready meals are often low in fibre and essential nutrients and high in refined carbs, unhealthy fats, and salt – all of which can trigger inflammation and are linked to weight gain, adding pressure to joints.

Excess sugar has been linked to higher levels of joint pain in people with arthritis. Swap sugary drinks for herbal tea or water and try a handful of nuts or seeds instead of sugary snacks.

Red and processed meats can raise levels of inflammation in the body. Swap them for plantbased proteins like tofu or tempeh, or oily fish like salmon and sardines, in your meals.

What else can I do?

• Regular exercise Research shows that regular aerobic exercise helps to reduce joint pain and stiffness while improving mobility. Strength training twice a week is also recommended to build muscle around the joints, supporting stability and reducing inflammation. Aim for 30 minutes of moderate exercise, most days, to keep joints healthy.

• Maintain a healthy weight Carrying excess weight puts extra stress on joints, increasing pain and the risk of joint conditions. Keeping a healthy weight through a balanced diet and activity helps protect your joints over time.

• Vitamin D supplementation The guidance is that most adults and children over the age of one should take a daily supplement of vitamin D, particularly during autumn and winter to support bones and joints. Some people may benefit from taking it year round, check with your GP.

5-a-day gnocchi bake

Enjoy all of your five-a-day in one delicious, easy traybake designed for supporting joint health. For best results, use two large trays so the vegetables can roast evenly in a single layer. Roasting garlic in its skin adds more flavour, too.

SERVES 4 PREP 20 mins

COOK 40 mins EASY V

2 peppers (1 red, 1 yellow), chopped

2 medium courgettes, chopped

2 small red onions, chopped

1 aubergine, chopped

200g cherry tomatoes

12 garlic cloves, unpeeled

2 tbsp extra virgin olive oil

160g baby spinach

500g gnocchi

basil leaves, to serve (optional) For walnut pesto

1 tbsp olive oil

35g walnuts

30g sundried tomatoes

20g parmesan or vegetarian Italian-style hard cheese, grated

1 tbsp tomato purée

1 Heat the oven to 200C/180C fan/ gas 6. Tip the peppers, courgettes, red onions, aubergine, tomatoes and garlic across two large baking trays. Drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Roast for about 30 mins, mixing halfway through, until softened and golden.

2 Meanwhile, blend all pesto ingredients in a food processor with 1-2 tbsp water until smooth, then set aside.

3 Tip the spinach and gnocchi onto the baking trays, mixing gently with the veg. Return to the oven for 10 mins, until the gnocchi is heated through. Squeeze the garlic out of the skins and mix into the pesto.

4 Drizzle the walnut pesto over the baked veg and scatter over some basil, if you like, then serve.

Peppers

High in vitamin C and E, as well as beta-carotene, which are all anti-inflammatory antioxidants

Courgette

Contains anti-inflammatory antioxidants, plus potassium and manganese for joint health

Walnuts

Plant-based source of omega-3, which supports joint lubrication

10+ plant points Contains 5 of 5-a-day

Parmesan

Good source of calcium and vitamin K2, both important for bone health. Source of protein for building muscles

High in fibre and omega-3

Garlic

Anti-inflammatory and immunemodulating effects reduce the risk of osteoarthritis

Gut health

Garlic contains prebiotic fibre, which helps support gut microbiome

Spinach

Good source of magnesium, vitamin K, and carotenoids, which support joint and bone health

health benefits

Can beans boost

your mental health?

Deputy health editor Isabella Keeling explains the advantages of eating beans for your body and mind

Whether it’s kidney beans, black beans, cannellini, butter beans or haricot, there’s no better way to bulk out a meal and give your body the nutrients it needs to thrive. Beans are an excellent source of plant-based protein, so always a popular choice for vegetarians and vegans, but all of us can benefit by simply adding to a stew or curry instead of meat, or to make meat stretch further. Beans are high in fibre, which supports your digestive health so you feel fuller for longer

and this also has a surprising knock-on effect for your mental and emotional wellbeing according to recent studies. Additionally, they’re packed with vitamins and minerals such as iron, magnesium and folate to combat fatigue and keep energy high, and because they’re low in fat and free from cholesterol, beans can also help maintain healthy heart function and balance blood sugar levels, too. We’ve picked out the nutritional highlights below.

5 REASONS TO EAT BEANS

Packed with fibre

Beans are a source of soluble and insoluble fibre, which can help to lower cholesterol, regulate blood sugar levels and support a healthy gut, as well as reduce the risk of heart disease.

Rich in minerals

Beans are rich in B vitamins, such as folate, which supports energy as well as minerals like iron that prevents tiredness. The zinc in beans supports the immune system and magnesium contributes to healthy bones.

Complex carbohydrates

Beans are complex carbohydrates and have a low glycaemic index, meaning they provide slow-release energy, preventing blood sugar levels from spiking, all of which helps to keep you on an even keel throughout the day.

Rich source of plant protein

Protein helps our bodies build and repair tissues, supports our immune system and keeps us feeling full and energised. Including beans in your diet is an easy way to ensure you’re getting enough protein, especially if you’re vegan or vegetarian.

Increases the feel-good chemical

Beans are excellent for gut health as they’re high in fibre and when gut bacteria are happily fed, they produce the right neurotransmitters for better mental health, too. They are also rich in a compound that helps increase dopamine, the brain’s feel-good chemical. Research conducted at Cambridge University has thrown the spotlight on broad beans in particular for lifting mood and emotions.

Pulled chicken & black bean chilli

Heat 2 tbsp sunflower oil in a shallow pan or casserole dish that has a lid. Tip in 2 sliced onions and cook over a medium-low heat for 5 mins until soft. Add 4 boneless, skinless chicken thighs and turn up the heat to medium. Stir in 3 finely chopped garlic cloves, a pinch of sugar, 1 tbsp oregano, 1 tsp cumin seeds and some seasoning. Cook for a couple of minutes, then add 1 tsp chipotle paste and cook for a few minutes more. Add 350g passata, 1/2 chicken stock cube, 100ml water and season. Bring to a simmer, cover with a lid and cook for 40-50 mins, stirring

Simple bean recipes

occasionally, until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through a 400g can drained black beans. Simmer for 5 mins, then turn off the heat. Squeeze in the juice of 1/2 lime. Serve with cooked rice or tortilla wraps, coriander, feta, lime wedges and chopped red onion, if you like. Serves 4

Greek-style beans

Heat 2 tbsp olive oil in a deep frying pan over a medium-high heat. Add 1 finely chopped large red onion with a pinch of salt and cook for 5 mins, until beginning to soften and the edges are turning golden. Mix in 3 finely chopped garlic cloves, 11/2 tsp dried oregano and 2 tbsp tomato purée. Reduce the heat to medium and cook for 3-4 mins, stirring, until the purée turns dark red. Mix in 400g can chopped tomatoes, 300ml low-salt vegetable stock and 1/2 tsp caster sugar. Drain and rinse 2 x 400g cans butter beans, swill out the cans with a splash of water, then pour into the pan as well. Simmer for 10-12 mins over a low-medium heat, then mix in the beans. Stir well, then simmer for 2-3 mins before seasoning to taste with salt, pepper and juice of 1/2 lemon. Serve with 50g feta crumbled over and scatter a small handful of finely chopped dill on top, and toasted sourdough on the side for mopping up Serves 4

Kidney bean curry

Heat 1 tbsp vegetable oil in a large frying pan over a low-medium heat. Add 1 finely chopped onion and a pinch of salt, and cook slowly, stirring occasionally, until softened and just starting to colour. Add 2 finely chopped garlic cloves, finely chopped thumb-sized piece of peeled ginger and finely chopped coriander stalks, and cook for 2 mins until fragrant. Add 1 tsp ground cumin and paprika, and 2 tsp garam masala then cook for 1 min until aromatic. Tip in 400g can chopped tomatoes and 400g can kidney beans along with their water, then bring to the boil. Turn down the heat and simmer for 15 mins until the curry is thick. Season to taste, then serve with basmati rice and roughly chopped coriander leaves Serves 2

A Weekend in Monaco

Monte Carlo holds the spotlight effortlessly, with the glamour of the Casino de Monte-Carlo, the roar of the Grand Prix, superyachts gracing the harbour, and dining and hospitality experiences as refined as the Riviera itself

Words by Nicola Monteath

Monaco has long held its place as one of Europe’s most exclusive escapes, a jewel of a principality carved into the Riviera, where the Mediterranean shimmers against a backdrop of Belle Époque grandeur. Though a sliver of land, Monte Carlo has long been synonymous with glamour, with its Michelinstarred dining rooms, storied hotels, couture-lined boulevards and a yacht-strewn harbour that sparkles like a stage set, all framed by the Formula 1 Grand Prix, which punctuates the calendar. It remains, without doubt, the world’s most refined playground.

Returning to the principality, the thrill was just as palpable as on my first visit. I was eager to dive in and soak up that heady mix of decadence and Riviera panache that makes a weekend in Monte Carlo feel like a sumptuous retreat.

Your Belle Époque Escape

On Square Beaumarchais, at the heart of Monaco, stands the Hôtel Hermitage Monte-Carlo, a five-star landmark blending old-world character with comfort. Set high above the city, it looks out across the harbour and the palace beyond. Dating back to the 19th century, the hotel embodies Belle Époque grace, with marble-lined corridors and mirrored galleries leading to the iconic glass dome.

The rooms balance French elegance with soft Mediterranean tones, while suites open onto sweeping views of the marina and city. Breakfast on the terrace or afternoon tea as the light drifts across the Old Town create a rhythm that slows your pace, at least until

gourmet lifestyle travel

you step outside again. Subtle details such as Acqua di Parma amenities, attentive butler service, and turndown chocolates draw you into the Monte-Carlo Société des Bains de Mer world.

We were keen to drop off our bags and head out for lunch, but not before a visit to the acclaimed Thermes Marins Monte-Carlo wellness complex. The heated seawater pool beckons, while the hammam and sauna provide a soothing retreat. Outside, the jacuzzi overlooks the Port and the Rock. This space is restorative yet unmistakably Riviera in its sunlit setting. Guests at Hôtel Hermitage Monte-Carlo enjoy a host of exclusive privileges, including seamless shuttles to sister properties within the Monte-Carlo Société des Bains de Mer collection, access to Monte-Carlo Beach Club with its private beach, and complimentary entry to the Casino de Monte-Carlo. Other benefits include preferential rates at the Monte-Carlo Country Club and family-friendly advantages such as reduced rates on second rooms for children.

Room rates from €415 (approximately AED1,700) per night with the “Endless Summer My Monte-Carlo” offer, which includes a 15% discount on your hotel room and exclusive benefits with the My Monte-Carlo loyalty program. For more information, visit montecarlosbm.com/en/hotel-monaco/hotel-hermitagemonte-carlo

Savour Monte Carlo

The ultimate destinations for a perfect two-day escape

Breakfast:

Hôtel Hermitage Monte-Carlo

Begin your day beneath the breathtaking glass dome designed by Gustave Eiffel, a true masterpiece of 19th-century engineering and artistry. Ornate moldings, gilded accents, and elegant chandeliers frame the dome, transporting guests to an era when craftsmanship and style were celebrated in every detail. Sunlight filters through the intricate iron framework and delicate glass panels, filling the breakfast room with a warm glow. The breakfast menu offers an enticing selection of freshly baked pastries, fine cheeses, seasonal fruits, and hot egg dishes, alongside favourites such as pancakes, waffles, and freshly squeezed juice. Historic surroundings and a carefully curated breakfast come together to make slow mornings at the Hôtel Hermitage Monte-Carlo truly unforgettable.

Lunch with a view: Café de Paris

This chic restaurant and café on the Place du Casino is as much a scene as it is a spot to dine. With its brasserie ambience and inviting setting, it draws both locals and visitors alike. Step out onto the stunning terrace to watch the world go by and supercars glide past. This is the very square you’ve likely spotted all over Instagram and TikTok.

Peruse the comprehensive menu while sipping crafted concoctions at the glamorous bar that boasts Belle Époque grandeur with Art Nouveau influences. Beneath the glass dome, the polished zinc counter, burgundy leather stools, and golden accents create a stunning focal point, complemented by restored stained-glass screens and green marble columns.

I recall the Escargots de Bourgogne being an absolute showstopper. The dish remains a highlight, arriving piping hot, bathed in a buttery parsley sauce.

Other standout appetizers showcase a rich foie gras paired with brioche and fruit chutney, and a classic shrimp cocktail elevated with avocado and grapefruit. For mains, the Poulpe de Roche is a must, featuring tender octopus with a luscious chimichurri, alongside classic steak tartare and crisp truffle fries. There’s no better end to this meal than the Tarte Tropézienne, with light, airy cream sandwiched between brioche layers, delicately perfumed with orange blossom

Michelin-starred dining: Pavyllon by Yannick Alléno

At the heart of Hôtel Hermitage Monte-Carlo, celebrated chef Yannick Alléno transforms the finest local produce into artful, visually captivating dishes. The interiors feature a soothing palette of soft neutrals, warm golds, and deep ocean-inspired blues, accented by natural wood and subtle metallic touches, creating a serene setting that perfectly frames each plate. The restaurant’s terrace, widely regarded as one of the French Riviera’s most breathtaking vantage points, offers panoramic views of the stunning harbour and the historic charm of Monaco’s Old Town. Drawing inspiration from the vivid colours, fragrant herbs, and sun-kissed flavours of the South of France, the menu celebrates seasonal freshness and contrasting textures, evolving throughout the year to surprise and delight at every visit.

DAY 2

Morning & Afternoon:

Monte-Carlo Beach Club and Le Deck

Nestled in a quiet cove along Monaco’s coastline, the Monte-Carlo Beach Club is a sun-drenched sanctuary. Striped cabanas line the private beach, while an Olympic-size pool stretches invitingly for leisurely dips. Time seems to slow down here, each hour drifting by in unhurried luxury as you cool off in the pool, sunbathe, watch jellyfish glide along the shore, or swim laps in the turquoise embrace of the enclosed sea. For a touch of retail therapy, nearby boutiques tempt with designer finds.

When hunger inevitably calls, Le Deck, the poolside restaurant, is the place to answer it. Sharing plates celebrate local flavours with a light, assured touch seen in the delicate Barbajuans Monégasques stuffed with Swiss chard, Salmon ceviche kissed by bright notes of passion fruit, and crunchy Frito Misto of red prawns and squid. The Pissaladière d’Aqui combines caramelised onions with anchovies in a masterful

layering, delivering sweet and salty notes. For a main that lingers in memory, the Gragano spaghetti with sea urchin and bottarga is an unequivocal standout. Each strand is enveloped in a velvety, briny sauce, the richness of sea urchin balanced by the salty bite of bottarga. Meals here pair beautifully with refreshing concoctions featuring a tropical touch - think passion fruit, mint, and lime notes.

Dinner with Live Entertainment: Amazonico

Stepping into Amazonico Monte Carlo is like entering a verdant jungle, where the Mediterranean coast meets South American flair. Palm fronds sway with the breeze, tropical murals envelop the walls, and the energy hums between a luxe supper club and exotic garden party.

Menu highlights feature juicy Fried frog legs with a spiced mango dressing, Hamachi Tiradito (Thinly sliced yellowtail) - the tartness of the passion fruit teasing the buttery fish. A feast for seafood lovers, the Arroz features tiger prawns, Chilean sea bass, and mussels, cooked to perfection, while the dry-aged Retinta beef fillet, grilled over charcoal, is a comforting bite. Done at the perfect temperature, the meat is packed with umami.

Beverages at Amazonico are a performance in their own right. The Peacock Spritz is a sparkling marriage of maracuja and lemon, while the Guaico with cardamom, watermelon and guava shrub, lemon, and jasmine soda, deliver an exotic complexity. Live entertainment will have you swaying to beats and singing along. Immerse yourself in the ambience as you await the pièce de résistance, grilled pineapple, theatrically displayed at the centre of the venue before being served tableside.

Late-Night Jazz: Le Bar Américain

You’re instantly transported to a world of timeless glamour as you enter Le Bar Américain. Amber-hued light glints off polished wood, velvet armchairs beckon you to settle in, and history lingers in every nook and cranny. Since the 1930s, icons from Frank Sinatra to Edith Piaf have graced its doors, leaving their mark on a bar that feels both legendary and intimate. Live jazz, blues, or soul drifts from the stage, accompanying expertly crafted signature beverages. It’s the perfect way to conclude a weekend in Monaco in one remarkable setting.

For more information on all venues, visit montecarlosbm.com

Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs

WIN A DINNER FOR TWO AT THE GOURMET YARD, EMBASSY SUITES BY HILTON DUBAI BUSINESS BAY, WORTH AED500

Treat yourself and a guest to a three-course dinner at The Gourmet Yard. From smoky grilled specials to fragrant wok creations, hearty tandoor dishes, and oven-baked favourites, there’s something to excite every palate. With a warm atmosphere and a menu celebrating four unique cooking styles, it’s an evening of great food and flavours you won’t forget.

WIN A BREAKFAST FOR FOUR AT LADY NARA, WORTH AED800

Step aboard Lady Nara, Dubai’s first luxury bistro-style dhow cruise, and enjoy a breakfast for four with stunning views of the city’s skyline. Glide past Dubai’s famous landmarks while savouring freshly baked pastries and carefully prepared Mediterranean-inspired dishes. Lady Nara offers the perfect setting to relax, connect, and make your morning truly special. Enter now for the chance to win this unforgettable breakfast experience for four.

WIN A BREAKFAST DINING VOUCHER FOR TWO AT THE BIG CHILL CAFÉ, WORTH AED500

From tiramisu pancakes to perfectly poached eggs, mornings at The Big Chill Café, Dubai Hills Mall, are a treat. Whether you fancy a Full English, a spicy Shakshuka, or a stack of waffles, it’s a breakfast worth getting out of bed for. Pair it with fresh juices, creamy lattes, and the café’s cosy atmosphere, and you’ve got a morning to remember.

WIN A DINING VOUCHER AT IKKA, WORTH AED500

Experience IKKA, where art, music, and culinary creativity collide. This voucher gives you access to a cinematic dining journey, featuring bold Peruvian–Japanese flavours, inventive concoctions, and a unique atmosphere. From the city’s freshest ceviche to dishes crafted to surprise, every bite draws you deeper into the world of IKKA.

WIN A DINING VOUCHER FOR TWO AT INDI 16, AED500

Indi 16 is Dubai’s first contemporary Indian tapas bar and shisha lounge, perched on the 16th floor of Citymax Hotel Business Bay. The venue combines traditional Indian flavours with international dishes, all served in a sophisticated, globally inspired setting. Guests can enjoy panoramic city views from the outdoor terrace, sip on Indian-infused beverages, and soak in the chic ambience.

WIN A BREAKFAST FOR FOUR AT PEET’S COFFEE, WORTH AED500

We’re giving one lucky winner breakfast for four at any Peet’s Coffee store that serves food. Picture freshly brewed coffee, warm pastries straight from the oven, and wholesome bites to share around the table. It’s the perfect excuse to bring your favourite people together, whether for a family treat, a catch-up with friends, or simply an easy-going start to the day. Enter now for your chance to win and make your mornings feel a little more special with Peet’s Coffee.

To be in with a chance of winning these prizes, visit our competitions page on bbcgoodfoodme.com, or simply scan this QR code with your mobile to directly to the website.

*Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.

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