The Essential Guide To...

The Essential Guide To... The Essential Guide To…Store Cupboard

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

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United Kingdom
Eye to Eye Media
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10 Numeri

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3 min
take a tin of… chickpeas

Houmous & herbs on toast Vg Make your own houmous in a matter of minutes and use it to top toasted sourdough Serves 4 Prep time 15 mins • 400g tin chickpeas, drained and rinsed• 50g tahini paste• Juice of 1½ lemons• 1 garlic clove• 50ml olive oil, plus 1 tsp• 50ml cold water• 1 tsp sumac• 1 tsp pomegranate molasses• ½ large pack each of fresh parsley, mint and dill• 75g sliced radishes• 100g deseeded, diced cucumber• 4 sourdough slices, toasted 1 Whizz the chickpeas, tahini paste, the juice of 1 lemon, the garlic and 50ml olive oil in a food processor until smooth. Add 50ml cold water and whizz again. Season with salt. 2 Whisk 1 tsp olive oil, the sumac, pomegranate molasses and the remaining lemon juice, then toss with the parsley,…

16 min
how to make bread

STEP BY STEP Basic white rustic loaf V DF This easy loaf is a cinch to make. It’s best eaten on the same day or used for toast the next Makes 750g loaf (10 slices) Prep time 15 mins Cooking time 20-25 mins, plus proving • 500g strong white bread flour, plus extra for dusting• 1 tsp fine salt• 7g sachet fast-action dried yeast• 1 tbsp olive oil, plus extra for greasing Per serving 188kcals, 1.7g fat (0.3g saturated), 5.9g protein, 39.6g carbs (0.2g sugars), 0.49g salt, 1.6g fibre 1 Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together. If it seems dry, add a dash more water. 2 Tip the dough…

12 min
stock up on pasta

Bucatini is similar to spaghetti but thicker, with a hole running through the centre. The name comes from the Italian ‘buco’, meaning hole. If you can’t find it, use spaghetti instead. Baked bucatini pasta with peas, broad beans & fresh herbs You can make this a day ahead, but don’t add the breadcrumbs or pesto until ready to serve Serves 6 Prep time 45 mins Cooking time 20 mins You’ll need… 6 small gratin dishes or ramekins (about 250ml each) • 1 shallot, finely chopped• Knob of butter, plus extra, melted, for drizzling• 100g peas (fresh or frozen), blanched• 100g broad beans (fresh or frozen), blanched• 350g bucatini pasta• Small handful fresh parsley, chopped• Small handful fresh chives, chopped• Small handful fresh marjoram, leaves picked and chopped• Fresh mint leaves, chopped• 80g baby leaf…

4 min
what’s in your storecupboard?

CUPBOARD CLASSICS • Rice and grains Not just great accompaniments in dishes where something else is the star, these can be the basis of so many delicious recipes, from pilafs and biryanis to risottos and salads. • Pulses A source of low-fat protein and iron, lentils and beans are a great alternative to fish and meat. The bean family alone includes butter, cannellini, kidney, pinto and borlotti, which are versatile in everything from traditional chilli (with or without meat) to stews, casseroles, soups and salads. • Pasta and noodles Dry pasta is quick, versatile and a speedy supper saviour, but spaghetti can also be snapped into small shards for soup, and deep-fried farfalle (pasta bows) makes fun crispy chips. And noodles can turn cooked meat and need-to-use veg into an instant,…

7 min
from the freezer

PEAS Chilled pea soup V GF Delicately sweet, this cooling soup makes a smart starter, topped with sliced heritage tomatoes or cooked crayfish Serves 4 Prep time 15 mins, plus chilling Cooking time 15 mins • Olive oil for frying and drizzling• Bunch of spring onions, chopped• 1 garlic clove, crushed• 300g frozen petits pois• 750ml good-quality vegetable or chicken stock, hot• Large handful fresh basil• 60g bag mixed watercress, rocket and spinach salad leaves• 150ml yogurt 1 Heat a glug of oil in a large saucepan over a medium heat. Add the spring onion and cook for 8 mins, then add the garlic and cook for 2 mins more. Stir in the peas, then pour over the hot stock, season and simmer for 5 mins. 2 Meanwhile, roughly chop most of the basil and most…

3 min
take a tin of… tuna

Quinoa, tenderstem broccoli, avocado & tuna salad GF DF If you’re looking for a healthy, tasty and super speedy meal, this is it. Ready in just 15 mins and full of protein, this vibrant salad makes a great lunch or light supper Serves 2 Prep time 5 mins Cooking time 10 mins • 2 medium free-range eggs• 150g tenderstem broccoli• 2 tbsp mixed seeds• Olive oil• 1 tsp honey• 1 tbsp tamari sauce• 250g pack of ready-cooked red and white quinoa• 158g tin tuna, drained and flaked• 1 small avocado, sliced• 2 tbsp extra-virgin olive oil• 2 tsp Dijon mustard• 2 tsp white wine vinegar 1 Boil the eggs in a saucepan for 5-6 mins for soft boiled. Drain and run under cold water to stop them cooking more. Peel, leaving whole. 2 Meanwhile, cook…