Cook - Good Food: 30-Minute Suppers

Contents

Delicious, speedy recipes from weeknight suppers to perfect puds

FOOLPROOF RECIPES
Triple-tested by the trusted team at Good Food

COOK WITH CONFIDENCE
Step-by-step recipes and simple ingredients

EAT WELL
Full nutritional breakdown of each dish

After graduating from Leiths School of Food and Wine in July 2006, Sarah joined the Good Food team as their cookery assistant. Spending much of her time in the kitchen, her tweaking and re-testing of new ideas helped ensure that every recipe had the perfect outcome for the readers. Now as cookery writer she regularly contributes her own features to the magazine, as well as working closely with many of Good Food's celebrity chefs.

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.

Version 1.0

Epub ISBN 9781448142798

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First published in 2011 by BBC Books, an imprint of Ebury Publishing
A Random House Group company. This revised edition published 2014.

Photographs BBC Worldwide 2011
Recipes BBC Worldwide 2011
Book design Woodlands Books Ltd 2014
All recipes contained in this book first appeared in BBC Good Food magazine.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.

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Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk

A CIP catalogue record for this book is available from the British Library

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Edited by Barney Desmazery
Commissioning Editor: Lizzy Gray
Project Editor: Lizzy Gaisford
Designers: Interstate Creative Partners Ltd
Design Manager: Kathryn Gammon
Production: Alex Goddard
Picture Researcher: Gabby Harrington

ISBN: 9781849908702

PICTURE CREDITS

BBC Good Food magazine and BBC Books would like to thank the following people for providing photos. While every effort has been made to trace and acknowledge all photographers, we should like to apologise should there be any errors or omissions.

Will Heap .

Adrian Lawrence .

Gareth Morgans .

David Munns .

Myles New .

Lis Parsons .

Howard Shooter .

Sam Stowell .

Rob Streeter .

Yuki Sugiura .

Philip Webb .

All the recipes in this book were created by the editorial team at Good Food and by regular contributors to BBC Magazines.

Good food doesnt have to take ages to prepare and cook. Sometimes the best dishes are the quickest and easiest to prepare. Revised and updated with fresh new recipes and a brand new look, this edition proves that quick and easy can also mean hearty and delicious.

Think you cant eat healthily and quickly? Youre wrong, and weve got lots of superhealthy ideas to prove it. Plus meat-free options to keep vegetarians happy, and plenty of curries, stir-frys and pizzas that take less time to knock up than it would take you to pick up a takeaway. Weve also added a few puddings, to satisfy a sweet tooth when time is tight, so whether youre a busy mum with hungry mouths to feed, want something on the table quick, or are looking to impress guests with little effort, youll find something to suit you in this collection of 101 recipes.

Even better, these are all favourites from the team at Good Food magazine, so you can rest assured theyll work first time and every time. And by including a few of our trademark tricks and some clever uses of ingredients, we make the most of the time youve got to spend in the kitchen, however short that is.

So put down that ready meal, drop the takeaway menu and set the clock because in 30 minutes or less youll have dinner on the table.

Sarah Cook

BBC Good Food Magazine

Eggs are large in the UK and Australia and extra large in America unless stated.

Wash fresh produce before preparation.

Recipes contain nutritional analyses for sugar, which means the total sugar content including all natural sugars in the ingredients, unless otherwise stated.

All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.

Cup measurements, which are used in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.

Good Food is concerned about sustainable sourcing and animal welfare. Where possible, humanely reared meats, sustainably caught fish (see fishonline.org for further information from the Marine Conservation Society) and free-range chickens and eggs are used when recipes are originally tested.

Spoon measurements are level unless otherwise specified.

1 teaspoon (tsp) = 5ml

1 tablespoon (tbsp) = 15ml

1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)