FOOD NEWS AND VIEWS
Cookthe books
The Batch Lady: Cooking on a Budget, by Suzanne Mulholland
Ready to really get on top of meal planning in 2023? This new bible from The Batch Lady will be your guiding light: it’s full of tips, tricks and 100 clever recipes to help you shop once, cook once, and save money in the process. There’s a focus on getting maximum flavour but with minimal waste and cost – look out for the special ‘10 Meals in 1 Hour’ section, which showcases ingenious ways to stretch one key ingredient into multiple meals across busy weeks.
HQ HarperCollins, £22
WHIP IT GOOD
Rich and creamy with a whipped texture, these new flavourpacked Philadelphia spreads are ideal for topping toasts. Choose from Garlic & Herbs and Herbes De Provence. £2.25, 140g.
RECIPE: SARAH AKHURST.
FOOD STYLING: KIM MORPHEW. PROP STYLING: TONY HUTCHINSON
TAKE 3… GLOBAL SNACKS
Snack your way around the world with these flavoursome nibbles
Grace Exotic Chips 75g, £1.60 Three new Caribbean snack bags: Cassava Chips, Purple Sweet Potato and Tostones (fried plantain).
Kabuto Fusions 65g, £1.85 Speedy noodle pots in two flavours: Mexican Taco or Indian Masala.
Moorish Snacks 3 x51g pots, £2.90 Dinky pots of classic or smoked houmous with tortilla chips.
TAKE 5 INGREDIENTS
Serve up a stack of these oh-so-fluffy American-style pancakes for Pancake Day on 21 February.
Combine 175g plain flour with 1 tbsp baking powder in a bowl and make a well. In a jug, mix 1 medium egg, 150g condensed milk and 150ml water. Slowly whisk this into the dry ingredients until you have a smooth batter, then stir in 100g blueberries. Add a little oil to a non-stick frying pan over a medium heat. Add 3 or 4 separate heaped spoonfuls of mixture to the pan. Cook until bubbles start to appear and burst on the surface, then flip over and continue to cook until the underside has browned. Keep warm; repeat to make 16 pancakes. Serve in stacks, with a drizzle of condensed milk and extra blueberries.
SERVES 4 VHANDS-ON TIME 15 mins TOTAL TIME 30 mins
3 ways with… Savoy cabbage
Senior food producer Tamsin Burnett-Hall shares three ways to use this in-season veg.
1. FRENCH-STYLE Melt a knob of butter in a pan, add shredded cabbage, seasoning and a good glug of cream. Grate in some nutmeg and cook, covered, for 5 minutes or until wilted.
2. FRIED WITH BACON Fry chopped
