Waitrose & Partners Weekend Issue 584

13 J ANUARY 202 2 14 To make delicious and nutritious choices, look for our Good Health label FOOD&DRINK Egg recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems. For information on nutrition and health, visit waitrose.com/nutrition. V vegetarian. Healthy Every Day One of my favourite foodie traditions is making marmalade, and it comes at just the right time of year. It might be cold and grey outside, but I can spend a cosy afternoon in my kitchen, with the radio on and the pans bubbling away, älling the house with the most delicious citrussy smells. And at the end of it, there’s the satisfaction of seeing rows of jars lined up – some I’ll save for my breakfast toast, but I also have a long list of friends and family who put their orders in every year. If you’ve never tried making your own, I recommend having a go – it’s simple and very satisfying. Head to waitrose.com for a simple step-bystep recipe. ALISON OAKERVEE Partner & food and drink editor Spelt spaghetti with caramelised cauliflower & shallots Serves 2 Prepare 10 minutes Cook 20 minutes 1 tbsp olive oil 2 tsp unsalted butter 1 large echalion shallot, änely sliced 2 cloves garlic, änely chopped ½ large cauliåower, tough core removed 1½ tsp capers, drained and roughly chopped ½ lemon, juice Pinch dried chilli åakes 160g wholegrain spelt spaghetti 20g Parmigiano Reggiano, änely grated, plus optional extra to serve ¼ x 25g pack åat leaf parsley, roughly chopped 1 Heat the oil and butter over a high heat in a large sauté or frying pan with a lid. When foaming, fry the shallot and garlic for 2 minutes. Meanwhile, änely slice the cauliåower (don’t worry if it breaks up), then add it to the pan with the capers. Season, then stir to coat in the butter and oil. Cover and cook for 10 minutes, stirring occasionally. 2 Remove the lid from the cauliåower pan, squeeze in the lemon juice and add the chilli åakes. Cook for another 8 minutes, stirring regularly, until golden and caramelised. Cook the spaghetti according to pack instructions. 3 Scoop a mugful of cooking water out of the pasta pan, then drain the spaghetti. Tip it into the cauliåower pan with the Parmigiano Reggiano, parsley and enough cooking water to loosen. Toss, season with black pepper and serve immediately with extra grated cheese, if liked. V Per serving 2025kJ/482kcals/16g fat/5.9g saturated fat/63g carbs/8.7g sugars/9.9g äbre/20g protein/1.3g salt/ 1 of your 5 a day Source of äbre Swedish-style turkey meatballs with root mash Serves 4 Prepare 10 minutes Cook 20 minutes 500g pack British turkey thigh mince 1 onion, coarsely grated ½ tsp ground allspice 1 tbsp chopped dill, plus extra sprigs to garnish 2 tbsp olive oil 350g sweet potatoes, peeled and cut into 2cm dice 350g swede or parsnips, peeled and cut into 2cm dice 250g green beans 2 tsp plain åour 300ml Cooks’ Ingredients Chicken Stock 1-2 tbsp single cream 1 Mix the turkey mince, onion, allspice, and chopped dill. Season, then shape into 20 evenly sized meatballs. Heat 1 tbsp oil in a large frying pan over a high heat. Fry the meatballs for about 8 minutes, turning regularly, until browned all over. 2 Bring 2 large pans of water to the boil. Add the root vegetables to the ärst pan and simmer for 12 minutes, until completely tender. Drain thoroughly, leave to steam dry for a couple of minutes, then add 1 tbsp oil, mash, season and set aside. Cook the green beans for 3-4 minutes in the other pan, then drain and keep warm. 3 Scoop the meatballs out of the pan, leaving behind any fat. Turn the heat to medium, stir in the åour to blend with the fat and cook for 1 minute. Add the stock a little at a time, stirring constantly, then simmer for 2 minutes. Return the meatballs to the pan and simmer for another 2-3 minutes, until cooked through with no pink meat and the juices run clear. Stir in the cream then scatter with dill and serve with the mash and green beans. Per serving 1772kJ/421kcals/12g fat/ 4g saturated fat/30g carbs/14g sugars/ 8.6g äbre/45g protein/1g salt/high in protein 3 of your 5 a day Cook’s tip Spelt is an ancient grain that is high in äbre and adds a nutty åavour to dishes. Wholegrains are a great way to include more äbre in our diets – try including a variety of äbre-providing foods regularly, such as wholemeal bread, brown pasta or rice, fruit, vegetables, beans, nuts, seeds and potatoes with their skins on. Cook’s tip Save time by heating a pack or two of our pre-prepared Carrot, Swede & Potato Mash rather than making your own from scratch.

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