Remember a short while back I mentioned I went to the BBC Good Food Show at Bluewater? A new venue for them and one that proved highly popular as it avoided travelling into London. The next show they’re putting on is in Birmingham from 13 – 17 June. It’s a grand affair and has been running 21 years. There’s going to be a fabulous array of exhibitors, some great chefs such as James Martin and the Hairy Bikers and you can watch the MasterChef Experience and see recipes put together in 30 minutes. A fantastic day out
They’ve offered me three pairs of tickets worth £39.50 for the Sunday BBC Good Food Show Summer and it’s very simple to enter but first I want to showcase a couple of their recipes, they sent me 8 to choose from and I struggled to whittle it down but finally decided on
Indian spices pack a punch and bring warming flavours to this simple one-pot super dish
Preparation time – 1 hour 25 minutes
- small chunk ginger , peeled and chopped
- 2 garlic cloves , chopped
- 2 onions , roughly chopped
- 2 green chillies , sliced
- 1 tbsp oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 600g lamb neck fillet
- 4 tomatoes , chopped
- 1 tbsp tomato purée
- 100g bag spinach , chopped
- Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chilli and 1/2 tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour.
- Add the spinach then cook for another 15 minutes. Serve with rice or indian breads.
A subtle and delicious combination – your guests will be left guessing what those familiar flavours are
Ready in 25 minutes + an hour in the fridge
- 284ml pot single cream
- 1 large bunch basil , leaves and stalks torn, plus extra leaves to serve
- 300g good-quality white chocolate , chopped
- 50g golden caster sugar
- 2 tbsp balsamic vinegar
- 250g strawberries , hulled and halved
- Pour the cream into a saucepan, then add the torn basil leaves and stalks. Bring to a simmer over a medium heat, then remove from the heat and leaveto infuse for 5 mins. Discard the basil and re-heat the cream to a simmer.
- Remove the cream from the heat and immediately tip in the chocolate. Leave for a few mins to melt, then stir until smooth. Pour the mixture into four serving glasses and chill for at least 1 hr until firm. (This can be done up to a day ahead.)
- In a small saucepan, mix the caster sugar and balsamic vinegar with 2 tbsp water and cook over a medium heat, stirring continuously, until the sugar has dissolved and the mixture has reduced by half to a sticky syrup (about 5 mins). Cool before pouring over the strawberries and allow to soak for at least 1 hr.
- Spoon the balsamic strawberries over the creams and decorate with basil.
606 kcalories, protein 9g, carbohydrate 64g, fat 37 g, saturated fat 22g, fibre 1g, sugar 49g, salt 0.3 g