BBC Good Food Magazine Jan-23

Urvashi Roe’s story is an inspiring one to start the year. Born in Tanzania (her Gujarati family left East Africa in the 1970s), Urvashi is a languages graduate who saw how food brought international students together while studying in Europe. A former contestant on The Great British Bake Off, she ran a community café in London, and now works part time as a recipe developer, tutor and writer. She has recently published her first book, Biting Biting, about traditional snacking foods, such as samosas and kachori from the Gujarati region, collectively known as farsan. Her recipe for spiced rotli soup (p108) is the perfect antidote to January’s chilly days, and takes just 30 minutes from prep to bowl. We have more fast, feel-good meals, like our cover star green shakshuka…

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipes for everyone There are at least 70 recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for you. We put our gadgets through a…

SERVES 2-4 PREP 10 mins COOK 20 mins EASY V 4 tbsp olive oil2 shallots, thinly sliced1 large onion, finely chopped2 leeks, sliced3 garlic cloves, crushed2 tsp cumin seeds1 preserved lemon, rind only, finely chopped250g leafy greens (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped150g frozen peas large bunch of coriander, mint or dill (or use a mixture), chopped4-6 eggs½ lemon, zested and juiced2 tbsp harissa100g feta, crumbled (vegetarian, if needed) toast or warmed flatbreads, to serve100g natural yogurt 1 Heat 3 tbsp oil in a deep frying pan over a medium heat and fry the shallots for 5 mins, stirring occasionally until crisp. Scoop out using a slotted spoon and set aside on a plate lined with kitchen paper. Season with a little salt. 2 Reduce the…

SERVES 2-4 (makes 6 fishcakes) PREP 5 mins COOK 20 mins EASY 2 medium potatoes, cut into chunks1 fresh or frozen flaky white fish fillet, (about 200g; we used cod loin)4 spring onions, sliced2 tsp curry powder (gluten-free, if needed)2 crushed poppadums, or a handful of breadcrumbs (gluten-free, if needed)2 tbsp vegetable oil salad, mango chutney and lemon wedges, to serve 1 Cook the potatoes in a pan of boiling water until tender, about 15 mins. Add the fish fillet to the pan for the final few minutes of the cooking time. Drain and leave to steam-dry for a few minutes, then tip the potatoes and fish into a bowl along with the spring onions. Roughly crush the mixture together using a fork. Season, mix in the curry powder, then shape the mixture…

SERVES 1 PREP 5 mins COOK 10 mins EASY V 1 tsp sesame oil75-100g mixed mushrooms1 garlic clove, sliced pinch of chilli flakes400ml fresh vegetable or chicken stock or ½ stock cube (see tip, opposite)100g-150g ready-to-eat udon noodles½ pak choi large splash of soy sauce squeeze of lime juice1 tsp crispy chilli in oil 1 Heat the sesame oil in a large, deep saucepan over a medium heat and fry the mushrooms for 3-4 mins until evenly coloured. Add the garlic and chilli flakes, and cook for another minute. 2 Add the stock (or crumble in the stock cube and add 400ml water), and bring to the boil. Tip in the noodles and pak choi, reduce the heat and simmer for 3-4 mins until the noodles are warmed through. Ladle the soup into a…

SERVES 2-3 PREP 15 mins COOK 15 mins EASY V 600g butternut squash, peeled, deseeded and cut into small chunks (450g prepared weight)1 tbsp olive oil, plus a drizzle (for optional air-frying)2 garlic cloves, crushed160g baby leaf spinach250g mascarpone grating of nutmeg30g parmesan, grated500g gnocchi3 tbsp fresh or dried breadcrumbs 1 Put the squash in a heatproof bowl with a splash of water and pinch of seasoning, then cover and microwave on high for 5 mins. Or, toss the squash in a drizzle of oil and some seasoning, and cook for 12 mins at 200C in an air fryer until soft and caramelised. It can also be roasted in the oven for 25 mins. 2 Meanwhile, heat 2 tsp of the oil in a large ovenproof frying pan over a medium heat and fry…