The stars of BBC Good Food Show introduce their essential November recipes.

Recipes from the stars for the November holidays.

There’s no denying it - autumn is here! We’ve all noticed the darker, longer nights and the bitter chill that causes us to fasten the top button on our coats we had long forgotten about. Well, there’s only one way to counteract it and that’s to turn up the heating in our houses and get cooking some warm winter foods. And who better to provide some delicious recipes for us than the celebrity chefs we all know and love?

Here’s what you should get cooking in your kitchen this November, according to the professionals.

Luis Troyano
Fig & Pecan Parkin

Luis says “Parkin is a rich cake that has many versions from all over the north of England. Thought to originate from the early 1700s, it’s one of those great cakes that get better in the days after you bake it. My version is a little different. I use lots of treacle for a deep rich flavour, and figs and pecan nuts to add an amazing crunch.”

Perfect for: Bonfire Night 5th November

RECIPE (MAKES 16 SLICES)

INGREDIENTS

300ml of your favourite ale or beer
200g black treacle
250g golden syrup
225g plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
85g cold unsalted butter, cut into 1cm cubes
85g cold lard, cut into 1cm cubes
100g dried figs, coarsely chopped
100g pecan nuts, coarsely chopped
225g medium oatmeal
1 large egg, beaten
50g rolled oats for the topping 4 tbsp

METHOD

  • Preheat the oven to 140°C fan/160°C/285°F/gas 3.
  • ​Place the ale, treacle and golden syrup in a large saucepan over a low heat and gently stir until the treacle has dissolved. Remove from the heat and set aside.
  • Place the flour, bicarbonate of soda, ginger, butter and lard in a food processor and pulse until it resembles breadcrumbs or rub them together using your fingers. Place them in a large bowl, mixing with the figs, nuts, oatmeal and egg to a stiff mixture.
  • Add the beer mixture to create a smooth consistency. Pour into a prepared tin and level the top with a spatula. Sprinkle the rolled oats evenly over the top.
  • Bake for 40–45 minutes. After 40 minutes, test the parkin with a skewer inserted into the centre: the skewer should come out completely clean and the cake should have shrunk away from the sides of the tin slightly.
  • Leave to cool for 10 minutes before placing on a wire rack to cool completely.
  • Cut into slices when cool. The slices will keep for up to 7 days in an airtight container.

Mary Berry
Butternut Squash & Lentil Samb

Mary says “Inspired by the South Indian Sambar, or lentil-based vegetable stew, this colourful dish is lovely served warm with chops or fish, or on its own with bread, It can also be eaten cold as a salad.” Her top tip is “do not season the lentils before they are cooked as this will make the outer skins tough.”

Perfect for: Diwali 11th November

RECIPE: SERVES 6 OR 12 AS SIDE DISH

INGREDIENTS:
4 tbsp olive oil
2 large onions, chopped
1 leek, sliced
5 garlic cloves crushed
1 red pepper deseeded and diced
250g (9oz) dried Puy lentils, rinsed
100ml (3½ fl oz) white wine
600ml (1 pint) chicken or vegetable stock
1 large butternut squash (about 800g) peeled, deseeded and cut into 2cm chunks
1 tbsp Dijon mustard
3 tbsp chopped parsley
Salt and freshly ground black pepper

  • Preheat the oven to 220°C fan/Gas 7.
  • Heat 2 tablespoons of oil in a deep frying pan, add the onions, leek, garlic and red pepper and fry over a medium heat for 5 minutes until starting to soften. Stir in the lentils, pour in the white wine and stock and bring to the boil, stirring. Cover with a lid, lower the heat and simmer for 40-45 minutes or until the lentils are tender. Remove the lid for the last 5-10 minutes, if there is still a lot of liquid.
  • Meanwhile pour the remaining oil into a large roasting tin, add the squash, tossing to coat in the oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until golden and tender.
  • Add the squash to the lentils, season with salt and pepper, stir in the mustard and parsley and serve hot.

Tom Kitchin
Cullen Skink & Hake

Tom’s method is to “sweat the onion and leek slowly on a low heat for 6 – 8 minutes. Add potatoes and milk and cook potatoes until soft. Once cooked add haddock and cook for a further two to three minutes. Meanwhile heat a non-stick frying pan and add oil. Place the hake skin side down in the pan and cook for two to three minutes. Then turn and cook for a further three to four minutes depending on size. In the serving bowl flake the haddock and spoon in potatoes and leek along with the cooking liquor from the milk and serve hake on top.”

Perfect for: St Andrew’s Day 30th November

RECIPE: SERVES 4

INGREDIENTS:

1 onion, finely sliced
2 potatoes, diced
1 chopped leek
400-500mls milk
Fillet of smoked haddock
2 portions hake

So now your kitchen smells like sweet, sweet culinary success, it’s likely you might want to say a small thank you to the chefs or, if something went wrong, find out what happened? Well, you actually can! Pop along to the BBC’s few remaining Good Food Shows of the year and catch the likes of Mary Berry, Tom Kerridge, Paul Hollywood, Michel Roux Jnr, plus many more famous faces. They will be taking to the Super Theatre stage and answering all your questions in London, Birmingham and Glasgow this month. Every foodie needs to attend a BBC Food Show at least once.

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