GASMARKSIX 2025 #5 GASMARKSIX.NET
Your 7-day supermarket meal deal plan from £3.77 pp
Exploring Bangkok’s night food markets
WHAT IS A SMART POT? (Find out on p40)
AIR FRYER RECIPES YOU WILL LOVE
with seasonal fresh salad days How to cook perfect pasta Spring into summer
Fennel, red onion, red pepper, caper and tomato salad (p8)
Easy SWEET TREATS
Feasts from the East Let the flames begin Cooking with gochujang Volunteering at a food bank
elcome to the new look fifth issue of GMS. I’ve been busy in the kitchen creating some delicious new recipes. Pasta is a staple in many homes, but cooking it perfectly is a skill. On p4 I share my tips for cooking pasta like a pro every time. Did you know that tomatoes are actually fruits? It’s true! I’ve created some simple spring/summer salad bowls that are packed full of flavour and goodness. As we all adjust to a new way of working, hybrid office days present the age-old lunch dilemma – the rising cost of take-out food has made even meal deals feel expensive. Using store-bought ingredients, I’ve created a 7-day meal plan featuring dishes that are tasty and budget-friendly. With 1.5 million Brits now owning an air fryer (I was a bit late to the party), I am now a proud owner of one! It’s my most-used kitchen gadget, both time and energy saving. I’ve created some family meals that cook in minutes, allowing you to save money without compromising on taste. Let the flames begin! Now is the perfect time to fire up the BBQ. I’ve crafted some delicious cider-based meat, fish, and veggie dishes. Cider is a fantastic base for succulent BBQ recipes. What is a smart pot? On p40 I delve into pressure cooking, which allows fast, simple, and healthy meals in minutes. Ed ʼ s letter W
WHAT’S NOT TO LOVE?
The calmberry rhubarb spritz, a mix of rhubarb and raspberry with a hint of guava, complemented by blackberries and refreshing mint. Now pass me the ice. @CleanCo
Feasts from the East — what’s your flavour? I’ve included four dishes bursting with Eastern flavours. In light of the ongoing cost of living crisis, I share my experience working at The Felix Project Food Bank. For me, food and travel go hand-in- hand. I jetted off to Bangkok and met top chef Pitaya Phanphensophon, the founder of the Mango Tree restaurant chain. We explore a night food market and he shares cooking tips, including his fragrant red Thai curry paste recipe. I hope you enjoy this issue as much as I loved creating it. Feel free to get in touch at mam.setchfield.com or tag me in your posts @gasmarksix
Zyliss kitchen gadgets are my go-to tools for peeling vegetables. With eco-friendly wheat straw handles, these peelers minimise plastic use by up to 50%. @zylissofficial
HexClad pans are perfect for cooking large meals. Whether it’s a family dinner or a brunch with friends, these pans are non-stick and oven safe. Even Gorden Ramsay loves them. @hexclad
Mark Setchfield, Editor and Creative Director
HERE'S SOME (ISSUES) I MADE EARLIER
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4 How to cook perfect pasta Just follow these basic tips. 8 Tomatoes are actually a fruit
It’s the perfect time to fire up the BBQ.
40 What is a smart pot?
62 What is 19 inside GMS_ISSUE_05 66
Taking the pressure out of understanding smart pots.
Low in calories, carbs, and fat.
46 Feasts from the east Indulge in these delicious Asian- inspired dishes.
12 Supermarket meal deals Your 7-day money- saving meal plan. 22 Social media Bringing the foodie community together. 23 Not just hot air A shortlist of the best air fryers. 24 Recipe cards Air fryer recipes you will love. 32 Let the flames begin
50 Community care My journey volunteering at a food bank. 53 Serving suggestions Everyday elegant dinnerware options. 54 Bangkok’s night food markets
gochujang? Understanding a fundamental Korean ingredient. 68 Time for pizza A low–carb pizza alternative. 71 Easy sweet treats 5 simple recipes to satisfy a sweet tooth.
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GMS travels to Thailand
Scan for more delicious recipes
for an ultimate cooking lesson.
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3
Pasta is one of my most popular and versatile store- cupboard staples.
It’s simple, inexpensive, and quick to prepare. No matter the shape or size, just follow my basic principles, and you’ll soon learn how
to cook pasta like a pro every time.
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
A
cheap, convenient ingredient that can be turned into a delicious meal in under 20 minutes.
How to cook perfect pasta
Who doesn’t like a great big bowl of steaming pasta? I certainly do – pasta dishes have been a staple in my food repertoire for years. When I was a design student, it was a cheap and convenient meal. Tins of tuna combined with sweetcorn and pesto were considered a meal worthy of serving to my fellow student guests. In all its shapes and sizes, I pretty much cook pasta on a weekly basis. I now use it in all kinds of recipes. Long gone are the days when we as students would attempt to cook pasta in an electric kettle or fling spaghetti strands on the kitchen wall to see if it was cooked. Yes, that was a tip I was told many years ago; if the pasta sticks to a wall, then it’s cooked. As design students, our pasta art installations were part of our daily creative lives. I now prefer a more refined pasta bowl; nothing is better than homemade pesto spaghetti topped with crisp rocket leaves, shaved Parmesan and toasted pine nuts. It’s a dish I love to prepare for friends. By all means, store-bought pesto is excellent and convenient, but it’ so easy to make fresh.
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Meals In Minutes
serves 2
prep 15 mins
cook 10-12 mins
Basil pesto and pea linguini
serves 2
prep 15 mins
cook 10-12 mins
Wild leaf garlic pesto, mini scallops and spaghetti
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Meals in minutes
Top tips for perfect pasta
boil over. If the water becomes too low, adding cold water brings down the temperature, increasing the cooking time, which will make the pasta soggy. ≈ Don’t add the pasta to the water too soon; the water should be gently boiling. Adding pasta to hot, but not boiling, water will make it sticky and gloopy. ≈ Do stir that pasta. Give it a minute after adding it to water, then stir to break it up. This ensures all the pasta is exposed to the heat from the water. Add half the peas to a deep pan, using a potato masher, crush the peas to break the skin. Then add the remainder of the peas. Turn on the heat to low, then add the pasta and 2-3 tablespoons of pesto. Toss the pasta with the pesto to combine, and about 2 tablespoons of pasta water to loosen the pasta. Season to taste. Serve in deep bowls and serve with parmesan and olive oil. Wild leaf garlic pesto, mini scallops and spaghetti INGREDIENTS FOR THE PESTO 150g wild garlic leaves (this is seasonal, but you can buy dried garlic leaves online) 50g parmesan 1 garlic clove finely chopped ½ lemon zested, plus a few squeezes of juice 50g pine nuts toasted 150ml olive oil METHOD Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to
≈ Store the pasta in the original packaging, it may look great displayed in storage jars on the counter but cooking times vary from brand to brand.
≈ Always add salt to the water before cooking. A low-sodium diet as we all know is far healthier; however, the pasta doesn’t soak up that much salt during the cooking process. Salt also helps keep the texture of the pasta rough and not slimy, so the sauce sticks when served.
≈ Don’t mix pasta; they all have different cooking times.
≈ Pasta fans will be very familiar with the spaghetti spoons, which usually have a hole in the middle. That hole does help with draining, but it’s also a measuring guide for the perfect spaghetti portion for one. Fill the hole and you’re good to go.
≈ Cook the pasta in a deep pan with plenty of water. When the pasta expands, it may
Basil pesto and pea linguine
a rough paste in a food processor. Season, and with the processor running, slowly add the oil. Taste, season and add a few squeezes of lemon juice.
INGREDIENTS FOR THE PESTO 50g pine nuts 80g fresh basil 50g Parmesan 150ml olive oil 2 garlic cloves METHOD Heat a small frying pan over a low heat. Toast the pine nuts until golden, shaking occasionally. Next, place the pine nuts into a food processor with the basil, parmesan, olive oil and garlic. Blitz until smooth, and season to taste.
FOR THE PASTA 200g of spaghetti 150g Patagonian scallops
2tsp of unsalted butter Grated parmesan cheese To serve: spinach leaves, balsamic gel METHOD Bring a pan of salted water to a boil, and cook the pasta a per pack instructions. When cooked, drain the pasta, retaining the water. In a deep pan, over a medium heat, melt the butter. Add the scallops and cook for 2-3 minutes on each side, the scallops should feel soft and spongy. Next, remove the scallops from the pan and set aside. Keep the pan on low heat, and add the pasta and 2-3 tablespoons of pesto. Stir in the pesto, and add a little pasta water to loosen the pasta. Allow the pasta to warm through, then add the scallops. Cover the pan for a few minutes, season to taste. Serve in deep bowls and top with Parmesan and spinach salad.
FOR THE PASTA 200g linguine 350g frozen peas 2-3 tbsp of fresh pesto 5 tbsp finely grated Parmesan Dried chilli flakes, to serve
METHOD Cook the peas in boiling water for 2-3 minutes until just tender, then drain, rinse in cold water and set aside. Cook the linguine as per pack instructions. Once cooked, drain, reserving the pasta water.
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Did you know?
Tomatoes are actually a fruit
Tomatoes are low in calories, carbohydrates and fat, yet they are rich in essential micronutrients. They are packed with powerful plant compounds, including carotenoids, which are a type of antioxidant. Adding these little gems to your meals and snacks can help you incorporate important nutrients into your diet.
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
serves 2 prep 10 mins Fennel, red onion, red pepper, caper and tomato salad
INGREDIENTS 300gvine-ripenedtomatoes 250g baby plum tomatoes 1 tsp rock salt 4 tsp red wine vinegar 1 red onion, thinly sliced ½ fennel bulb, thinly slice 1 red pepper, thinly sliced 15-20 capers 1 ½ tsp dried thym e
METHOD Thinly slice the vine and plum tomatoes, place in a bowl, and sprinkle with rock salt, then mix well. Add the sliced red onion and drizzle with red wine vinegar. Using a mandolin or a sharp knife, finely slice the fennel.
Add the fennel and red pepper to the bowl along with the capers, and mix thoroughly. Chill for 15-20 minutes to allow the ingredients to soften. Finally, to with capers and sprinkle with thyme.
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Super fresh
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Crispy chilli tomato salad serves 2 prep 10 mins
INGREDIENTS 8 large vine tomatoes 10 baby plum tomatoes 10 cherry tomatoes ½ tsp rock salt 4 tsp crispy chilli in oil 1 tbsp red wine vinegar
METHOD Cut the vine tomatoes into quarters, removing the stems, and place them in a bowl. Cut the baby plum and cherry tomatoes in half, add them to the bowl. Sprinkle the tomatoes with rock salt and leave them
to stand for 15 minutes. Drain any excess liquid. Drizzle the tomatoes with red wine vinegar and mix to combine. Add the crispy chilli and stir well to coat the tomatoes. Taste and adjust seasoning if necessary, then serve.
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Super fresh
Tomato, blood orange and mozzarella salad serves 2 prep 15 mins
INGREDIENTS 10 large vine tomatoes 250g baby plum tomatoes 2 blood oranges, peeled
FOR THE DRESSING 3 tbsp olive oil 3 tbsp red wine vinegar 2 tsp caster sugar 2 tsp wholegrain mustard 1 tsp mustard seeds 1 tsp poppy seeds METHOD Finely zest one of the blood oranges and mix it with the
dressing ingredients, and season to taste.
carefully remove the peel and pith.
Thinly slice the oranges and scatter them in the centre of the platter. Add the mozzarella ball and drizzle with balsamic gel. Finally, drizzle the dressing over the entire salad, top with dill sprigs, and serve with warm crusty bread.
FOR THE SALAD Thinly slice the large vine
and thinly sliced 1 mozzarella ball Balsamic gel Fresh dill sprigs
tomatoes and arrange them around the edge of a flat plate, slightly overlapping as you work towards the centre. Cut the top and bottom off each blood orange. Using a sharp knife,
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ET S MARK MEAL DEAL SUPER-
We all love a meal deal, smart shopping has become for many a new way of life, checking the aisles for discounts and offers. With these seven store-bought combos, you'll be whipping up five-star worthy meals in minutes
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
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Cashback
Minted lamb chops, red pepper dip on Lavash bread (p19)
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Cashback
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As a freelance Creative Director, I frequently work in a company office, where affordable lunch options are hard to come by. A basic takeout chicken Caesar salad from a supermarket can cost around £5, and they often fail to be satisfying. While browsing through delivery apps, I discovered that the most expensive option was a staggering £15.95, not including delivery fees. Unwilling to spend that much money, I decided to prepare two chicken Caesar salads at a cost of £4.27 each. I substituted croutons with dried onions, as I'm not a fan.
£4.27 Per Person
serves 2 prep 10 mins Grilled chicken Caesar salad INGREDIENTS
HOW TO Cut the stems off the lettuce, cut lengthways from top to bottom, then in half again. Place on flat serving plates. Drizzle with a small amount of dressing. Divide the chicken between the two plates. Add more dressing, season the top with Parmigiana, and onions, serve and enjoy.
2 romaine lettuce hearts 160g flame-grilled chicken 100 g Parmigiana Reggiano, finely grated 260ml Caesar dressing Fried crispy onions
STORE CUPBOARD Rock salt, black pepper
TOTAL £8.54
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I love the presentation of this recipe; it looks much more difficult than it really is. I like to add more greens to the dish – pan-fried green beans work well, tossed in some oil with garlic flakes. Perfection!
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£3.77 Per Person
serves 2 cook 35-40 mins Teriyaki chicken with broccoli and egg noodles INGREDIENTS 300g skinless chicken breasts 2 tbsp teriyaki sauce 2 tbsp of oil 200g tenderstem broccoli, trimmed and cut lengthways 410g egg noodles 2 tbsp of dried onions, to serve prep 15 mins HOW TO Use a knife to make shallow 1cm cuts along the length of the chicken breast, 1cm apart.
Place the chicken in a bowl and coat it with teriyaki sauce. Heat 1 tablespoon of oil in a pan and cook the chicken for 3-4 minutes on each side until it looks blackened. Then, turn off the heat and let it stand. In a wok, heat the remaining oil.
Add the broccoli and stir for 3-4 minutes. After 3 minutes, add a splash of water.
STORE CUPBOARD Vegetable oil, rock salt and black pepper
Then, remove the broccoli from the wok and set it aside. In the same wok, add the noodles and cook for 2 minutes, stirring continuously. To serve: Place the noodles into deep bowls, add the broccoli, then the chicken, pour over the excess sauce from the pan, top with fried onions and serve.
TOTAL £7.54
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Cashback
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£6.07 Per Person
serves 2 prep 10 mins Chilli salmon bistro salad INGREDIENTS
This is a salad recipe you'll return to repeatedly. It's substantial, filling, super-tasty and easy on the budget. Look at the fish chunks.
HOW TO Divide the bistro salad between two deep-serving dishes. Halve the tomatoes and add them to the bowls. Then, add the beetroot. Use a fork to hold the beetroot while cutting it into quarters (this stops you getting stained fingers) then add to the bowls. Remove the skin from the salmon and break each piece over the bowls. Next, slice the sun-dried tomatoes into strips. The oil makes a great dressing. Add the sun-dried tomatoes to the bowls, season, and drizzle with olive oil.
150g bistro salad bag 330g cherry tomatoes 200g sweet chilli beetroot 180g sweet chilli salmon 140g marinated sundried tomatoes Salt & pepper 1 tbsp extra virgin olive oil STORE CUPBOARD Rock salt and black pepper
TOTAL £12.14
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Meal Deals
I have been making this recipe for years. It's my most requested recipe — it's incredibly simple to prepare. It's perfect for a buffet, lunch, or picnic.
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£1.54 Per Person
serves 6 cook 25-30 mins Cherry tomato and caramelised onion tart METHOD Preheat the oven to 180°C. Heat the oil in a shallow pan over medium heat then add the onion and season. Once the onions soften, add the brown sugar, garlic, and balsamic vinegar. Keep stirring, then add a splash of water to dissolve the sugar. When the onions are caramelised, remove the pan from the heat and let it cool. Grease a baking sheet and roll out the pastry. prep 10 mins INGREDIENTS 1 tbsp olive oil 150g sliced red onions Salt & black pepper 1 tbsp of brown sugar 2 cloves of garlic, chopped 1 tbsp of balsamic vinegar 1 sheet of puff pastry 1 beaten free-range egg, to glaze 990g cherry
tomatoes, halved Fresh anchovies Basil leaves thinly sliced STORE CUPBOARD Vegetable oil, brown sugar, garlic, rock salt and black pepper
Use a sharp knife to make cuts, 4cm in from each edge. Brush the outside of the pastry with egg and sprinkle with sea salt. Spread the onions in the middle of the pastry, leaving a 4cm border all around. Top with the cherry tomatoes and bake for 20-25 minutes until the pastry is crisp and golden around the edges. Finally, top with anchovies and basil, serve and enjoy.
TOTAL £9.24
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Indulge yourself in a five-star meal at home! These creamy white wine and blue cheese mussels taste restaurant-quality without the hefty price tag. With just a few simple store-bought ingredients, you can create this stunning dish in minutes.
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£6.00 Per Person
serves 2 cook 15 mins Spaghetti, mussels in white wine and blue cheese sauce INGREDIENTS 250g spaghetti 1 tbsp olive oil prep 10 mins
METHOD Cook the spaghetti as per pack instructions. When cooked, drain and set aside. Heat the oil in a deep pan, add shallots and cook until softened. Snip the corner of the mussels pack and pour in the white wine sauce. Season and bring to a simmer, then turn down to a medium heat Next, crumble in the cheese and stir until it’s melted. Add the mussels, stir and cover the pan, simmer for 3-4 minutes. Now, add the cooked pasta and stir into the sauce. Add the tomatoes and cover the pan. Turn off the heat – the residual heat will soften the tomatoes. Now serve in deep bowls, topped with coriander and chillies. Serve with some fresh bread to soak up the sauce, and enjoy.
5 small shallots, finely chopped 2 packs of mussels in a white wine sauce Salt & pepper 150g creamy blue cheese 10-12 cherry tomatoes, halved
TO SERVE Coriander sprigs 1 red chilli, finely chopped STORE CUPBOARD Rock salt and black pepper
TOTAL £12.00
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Meal Deals Cashback
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Rekindle those Mediterranean holiday memories with this recipe. The fresh mint and the fiery red pepper dip creates a perfect combination.
£8.05 per person
serves 2 cook 20 mins Minted lamb chops, red pepper dip on Lavash bread METHOD Place the lamb in a shallow bowl, season and brush both sides generously with mint sauce. Cover and refrigerate for two hours, or ideally overnight. prep 15 mins
INGREDIENTS 8 thin-cut lamb chops 150ml mint sauce 2 tsp olive oil 4 x Lavash bread
For the Lavash bread: Heat a flat pan over medium-high heat. One at a time, heat each bread until crispy (watch over them as they burn easily). Set them aside to cool. For the lamb: Heat the oil in a shallow pan, add the lamb and pour over any extra sauce. Cook evenly on both sides (about 6-8 minutes), and adjust the cooking time depending on preference. Turn off the heat and allow the lamb to cool in the pan. Time to plate: Layer the bread on flat serving plates. Using the back of a large spoon, add a layer of hummus, then to taste, add the red pepper dip. Add a handful of watercress, place the lamb on top, pour over any extra sauce, top with more watercress, and finally add the mixed chillis. Serve and enjoy!
TO SERVE Hummus Fire-roasted red pepper dip Watercress Mixed whole chillies STORE CUPBOARD Vegetable oil, rock salt and black pepper
TOTAL £16.10
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Cashback
Who doesn't love pizza? You'll enjoy this recipe at just £5 per person. Stop scrolling and get these ingredients in your basket; you'll thank me later!
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£5.09 per person
serves 2 cook 30-40 mins King prawn and tomato pizza METHOD Preheat the oven to 180°C. Line two baking sheets and place a bread on each. Spread over a layer of tomato purée. Add red onion, mozzarella, mushrooms and oregano. prep 10 mins INGREDIENTS 2 Lebanese style flatbreads
4 tbsp tomato purée 150g sliced red onion 200g grated mozzarella 125g sliced mushrooms 2 tsp oregano 350g king prawns 140g sundried tomatoes
Top with king prawns and sundried tomatoes. Season with black pepper and drizzle of olive oil Place in the oven for 25-30 minutes, or until the cheese has melted. Top with chopped parsley, serve and enjoy.
TO SERVE Chopped parsley
TOTAL £10.18
For more money-saving supermarket meal deals, go to gasmarksix.net
STORE CUPBOARD Vegetable oil, rock salt and black pepper
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MA R K S E T C H - F I E L D . C OM
+44 07448 836660
creative director food stylist food photographer content creator
@marksetchfield.design
Social media
Instagram Instagram is my favourite place to share my food images. I feel a real sense of community among food lovers there and I follow chefs and keen cooks from all over the world. When it comes to my own Instagram account, no dish served at home or in cafés or restaurants misses the Insta treatment, before being pushed onto my fork and tasted. Come and find me @gasmarksix next time you’re hungry!
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Kitchen essentials
Ed's Choice
Dualit, £129.99 Touch screen display, oil-free cooking, energy-efficient, seven preset programs, and dishwasher-safe .
Nutricook 2, £99.99 Digital control panel display with 10 preset programs and a built-in preheat function. 5.5L tray capacity, brushed stainless steel finish.
Tower Vortx Digital, £79.99 Vortx 3L, 1300W air fryer with a colour digital display, digital control panel, and 7 one-touch presets; stainless steel finish.
Sleek Design
Tefal Easy Fry Mega, £139.99 This device features an extra-large capacity of 7.5 litres, offers 8 preset programs, and has a compact size.
Bodum, £129.99 Great for baking, roasting, and grilling. digital control panel and timer alarms. Detachable drawer and tray for easy access and cleaning.
Philips 2000 Series, £99.99 Air fry, bake, grill, or roast. Set the time and temperature, or use the preset functions for reheating and defrosting.
Air fryers are the most popular kitchen gadget in the UK, with about 12.5 million households owning one. Despite their different shapes and sizes, most units share similar designs and functions. I've found my top recommendations online. Not just hot air
Best Value
Cosori, £80.07 1700 watts, 5.5L capacity, energy and time saver, 11 presets with a 100-recipes cookbook, non-stick, dishwasher-safe basket.
Ninja Max Pro, £99.99 Uses no oil, with a large square drawer; you can roast, bake, or air fry. It's non-stick, dishwasher-safe, and includes silicone tongs.
Moncook Digital, £59.99 6.5L oil-free non-stick fryer with a recipe cookbook, 12 pre-set programs, LED display, and a 60-minute timer.
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serves 4
prep 15 mins
cook 40-50 mins
Air fryer Mexican rice and halloumi taco bowls
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
Preparing delicious meals for the family doesn’t have to be time- consuming. Packed with taste, these Mexican halloumi taco bowls are sure to add excitement to your meals, thanks to the smoked paprika and Cajun seasoning, plus, you can eat the bowl too!
INGREDIENTS Olive oil 4 large flour tortilla wraps 1 red onion 1 red pepper, cubed ½ tin of chickpeas, rinsed and drained
METHOD Rub oil over the outside of a small oven-safe bowl, making sure it’s oily. Turn it upside down, place a tortilla over it, press tightly around the bowl, and wrap it in foil. Repeat with the remaining tortillas. Place in an air fryer at 200°C for 10 minutes. Remove the foil, gently lift the tortillas off the bowls and place them on a rack to cool. Next, place the pepper, red onion and chickpeas onto a lined baking sheet. Sprinkle with half the paprika and Cajun seasoning, season with salt and pepper,
drizzle with oil and mix to coat. Place in an air fryer at 200°C for
20 minutes, remove and allow to cool. Next, slice the halloumi and sprinkle with the remaining paprika and a little oil, then place it in an air fryer until golden on both sides, approx 10-12 minutes. Heat the rice as per pack instructions. Add the rice, vegetables and tomatoes to the tortilla bowls. Top with the halloumi. Finally, add the spring onion, sliced red onion, chickpeas and drizzle with hot sauce if you like it spicy.
1 tbsp smoked paprika 1 tbsp Cajun seasoning
Salt & pepper 225g halloumi 2 packs of pre-cooked Mexican rice
TO SERVE 100g cherry tomatoes Sliced red onion Hot sauce, optional
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Fast food
25
serves 2
prep 5 mins
cook 10-15 mins
Air fryer Gotta love a cheeky Nando’s ‘fakeaway’
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
This simple recipe offers a budget-friendly way to indulge in your favourite takeaway. With the rising cost of living, it’s never been as important to make the most of store deals, bag some bargains, and save money. This DIY ‘Nando’s’ feast costs just £7.36 for two.
INGREDIENTS 1 kg chicken wings 1 tbsp vegetable oil Salt & pepper
METHOD This is more of a how-to than a method. First, dry the wings with paper towels and place them in a mixing bowl. Coat the wings with a tablespoon of oil and season. Next, place the wings in the air frying basket, ensuring they are evenly spaced, air fry at 180°C for 12-15 minutes, shaking the basket halfway through. Remove the tray from the basket, pour the Peri Peri sauce over the wings,
and stir to coat the wings. Preheat the oven to 150°C. Cook the wings for 4-6 minutes until the chicken starts to char and crisp. Then place the wings on a baking sheet, cover them with foil, and place in the oven. While the chicken is in the oven, sprinkle the fries with paprika and cook as per pack instructions. To serve, divide the chicken and fries, add the coleslaw, and top with chopped chives.
Nando’s Peri Peri sauce Pinch of smoky paprika 900g French fries 180g Coleslaw Fresh chives
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Fast food
27
serves 4
prep 10 mins
cook 25-30 mins
Air fryer Pork loins, mini roasties and green beans
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
Tinned potatoes cooked in an air fryer can create delicious mini roasties. They become golden and crisp, making them an excellent value and a super convenient option – perfect for keeping in your store cupboard. This tasty family meal costs just over £2 per person, making it a winning choice for dinner at an unbeatable price.
INGREDIENTS 2 tbsp olive oil 4 x 550g tins of new potatoes 4 tsp of dried thyme 4 garlic cloves 4 pork loin steaks 4 tsp of all-purpose seasoning 2 x 180g packs of fine beans Salt & pepper METHOD For the potatoes: Preheat the air fryer to 180˚C. Drain the potatoes and place them
in a shallow dish. Season and drizzle over 2 tbsp of olive oil, shake the dish to coat them. Sprinkle with thyme and shake, add four garlic cloves, then place in the air fryer. Set the timer for 15 minutes, shaking occasionally. Preheat the oven to 150˚C and place the potatoes in while the loins cook. For the pork loins: Remove them from the packaging and place on a flat dish. Drizzle with oil, sprinkle with all purpose seasoning, and give the loins a good rub to coat.
Cook in the air fryer for 12-15 minutes at 180˚C, turning halfway. For the beans: Rinse the beans in cold water, drain, then cut them in half. Heat some oil in a deep pan on a high heat, add the beans and toss in the oil until tender. To serve: Transfer the loins to a chopping board. With a sharp knife, cut them into equal 2cm strips. Plate the beans and potatoes, add the loins serve and enjoy.
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Fast Food
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makes 12
prep 10 mins
cook 30 mins
Air fryer Puff pastry jerk chicken sausage rolls
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
This recipe is incredibly popular; whether for a get-together or a summer picnic, these jerk sausage rolls are crowd-pleasers. While chicken isn't a traditional filling option, I enjoy the lighter texture it provides compared to heavier meats.
INGREDIENTS 500g minced chicken 1 shallot, finely chopped 2 garlic cloves, chopped 3 tbsp breadcrumbs 1 free-range egg 2 tsp dry jerk seasoning 1 tsp cayenne pepper Salt and pepper, to taste
METHOD In a bowl or food processor, combine the chicken, jerk seasoning, cayenne pepper, chopped shallot, garlic, breadcrumbs, chopped coriander, and the egg. Season with salt and pepper, then mix until well combined. On a floured surface, cut the puff pastry sheet in half lengthwise. Brush egg along the top edge of each pastry sheet. Divide the chicken mixture in half and place it along the center of each pastry sheet. Wrap the pastry around the chicken mixture, rolling it up and overlapping to seal.
Turn the roll so that the seam is on the bottom. Use a sharp knife to cut each roll into six pieces and make three cuts along the top. Preheat the air fryer for three minutes at 180°C. Brush each roll with egg wash and sprinkle with black sesame seeds. Place four sausage rolls in the air fryer tray and cook for 30-35 minutes, or until golden brown. Repeat for the remaining rolls. Once cooked, serve with the spicy mayonnaise mixture.
Handful of chopped coriander 1 sheets ready-made puff pastry 1 egg, beaten for glazing Black sesame seeds
TO SERVE 3 tsp mayonnaise, mixed with 1 tbsp Sriracha sauce
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Fast food
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The tops of the mushrooms, sautéd in butter
Cider and wholegrain mustard pork steaks
Creamy potato salad with fresh chives
There’s nothing like the smell of a grill to evoke nostalgia; it’s the perfect time to fire up the BBQ and try these cider-based recipes Let the flames begin
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
Chicory and blood orange salad
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Thrill of the grill
Garlic, lemon and cider fish parcels
Tangy fennel pickle
Garlic rack salt
Teriyaki oyster mushroom skewers
Pan-fried pandron peppers
Garlic and herb butter mini roast potatoes
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Thatchers Gold, which has a medium- dry taste is crafted from a blend of Dabinett, Porters Perfection and Harry Masters Jersey apples, making it the best ingredient to carry sweet and spicy flavours. Think smoked paprika or citrus-honey combinations, lifting the sweetness and naturalising the levels of spice. Also, the sugar in honey helps create those sticky, crispy edges. Using cider in a reduction concentrates the taste, which holds flavours well, such as garlic, fresh herbs and citrus fruits. Adding lemon zest with a little sugar gives a marinade a crisp bite without being overpowering, which is delicious for flaky fish. Soy sauce gives a salty flavour but works a treat with pork or chicken when mixed with wholegrain mustard. Cider in a reduction concentrates the taste, which holds flavours, such as garlic, fresh herbs and citrus fruits. Want to make pork chops extra juicy? Thatchers cider is also a great way to brine meat. Mixed with a little salt, soaking pork in cider (a tried and tested combo) helps to tenderise the meat, injecting flavour and creating those gorgeous caramelised crusts. The key to a good marinade is time, so always leave it overnight as this gives the flavours time to infuse and will pack a punch with minimum fuss. Ideally, six to eight hours works well, but if you’re pressed for time, even an hour will make a noticeable difference. So, what are you waiting for? These three mouth-watering cider-infused recipes are real BBQ crowd-pleasers made with simple store cupboard ingredients – so let the fun begin.
A
s Brits we love to grill, enjoying al fresco dining with friends and family until the sun goes down.
Preparing the perfect get-together requires pre-planning and one top tip and time-saver is a good marinade, which works well for both meat and veggie options. As plant-based alternatives are becoming ever-more popular, it’s time to say goodbye to charred corn on the cobs and say hello to some exciting new ingredients, like oyster mushrooms and cauliflower skewers. A simple marinade can elevate the taste of any dish and jazz up cheaper cuts while keeping meat and vegetables tender and juicy. Plus, it’s a great way of preventing charring and burning. Drink pairings are an excellent way to bring flavours together, with classics such as pork and apple cider or citrus notes with fish, which works especially well. Thatchers Gold cider pairs well with a variety of dishes, as well as being a versatile base for BBQ marinades. Growing 25 varieties of apples, over 500 acres on the slopes of Mendip Hill, the sunny, and occasional rainy climate provides the ideal location for apple orchards. Every small detail is considered and it’s the five-star treatment all year round. Since William John Thatcher created his first cider in 1904, the award-winning Thatcher family has been perfecting the ‘magic’ that turns apples into cider. Matured in 150-year- old English oak vats undoubtedly gives the cider a unique taste. So why is cider such a great ingredient for BBQ marinades?
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Thrill of the grill
serves 2-4
prep 10 mins
cook 4-5 mins, plus marination time
Cider and wholegrain mustard pork steaks INGREDIENTS 8 pork loin steaks 500ml Thatchers Gold cider 2 tsp salt
FOR THE MARINADE 2 tbsp extra-virgin olive oil 1 tsp smoked paprika 1 tbsp balsamic vinegar 2 tbsp wholegrain mustard 1 tbsp fresh rosemary, coarsely chopped
Zest of a lemon Salt & pepper 100ml Thatchers Gold cider
METHOD Pour the cider into a deep dish and add the salt. Place the pork steaks in the cider, ensuring they are submerged. Cover and leave to stand for 1-2 hours. In a bowl, combine the ingredients for the marinade into a paste. Remove the pork steaks from the cider and cut away any loose fatty bits. Discard the liquid and thoroughly rinse the tray. Place the pork steaks back in the tray and pour over the marinade, coating all sides. Cover and chill for 2-3 hours. Make sure the steaks have a good coating of the marinade, place on the grill over a medium-high heat, and cook on each side for 4-5 minutes, brushing with marinade.
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and set them aside. Pour the excess marinade into a pan and simmer for 10-15 minutes until the liquid reduces (the marinade will thicken as it cools). Place the skewers on the grill on medium- high heat, and cook on all sides for 5-6 minutes, brushing with marinade. Place the skewers on a serving dish, pour over the remainder of the marinade and serve. Pour the Thatcher's Gold cider into a pan and bring to a boil. Trim off the mushroom tops, then slice the stems lengthways, into ½ cm strips. Place in a deep dish, cover with the hot cider and stand for 1 hour. In a bowl, combine the ingredients for the marinade into a smooth paste. Now drain the mushrooms, retaining the liquid. Add ¼ of the liquid to the spice mix, stir and set aside. For the skewers, fold the mushroom strips in half and slide them onto the skewers, alternating with the spring onion. Place the skewers back in the dish and pour over the marinade. Leave for 6-8 hours or best overnight, turning a few times so all sides absorb the marinade. Remove the skewers from the marinade and set them aside. Pour the excess marinade into a pan and simmer for 10-15 minutes until the liquid reduces (the marinade will thicken as it cools). Place the skewers on the grill on medium- high heat, and cook on all sides for 5-6 mins, brushing with marinade. Place the skewers on a serving dish, pour over the remainder of the marinade and serve. TIP: Keep the mushroom tops, chop them and sauté in butter – great served on top of a salad
Teriyaki oyster mushroom skewers
INGREDIENTS 500ml Thatchers Gold cider 400g King oyster mushrooms (approx 12) 3 large spring onions, cut into 3cm pieces 4 wooden skewers, soaked in water for 20 minutes FOR THE MARINADE 2 tsp soy sauce 1 tsp sesame oil 1 tsp blood orange zest 3 tbsp honey 1 tsp grated fresh ginger ½ tsp smoked paprika Salt and pepper
METHOD Pour the Thatchers Gold cider into a pan and bring to the boil. Trim off the mushroom tops, then slice the stems lengthways, into ½ cm strips. Place in a deep dish, cover with the hot cider and stand for 1 hour. TIP: Keep the mushroom tops, finely chop them and sauté in butter – great served on top of a salad. In a bowl, combine the ingredients for the marinade into a smooth paste. Now drain the mushrooms, retaining the liquid. Add a ¼ of the liquid to the spice mix, stir and set aside. For the skewers, fold the mushroom strips in half and slide them on to the skewers, alternating with the spring onion. Place the skewers back in the dish and pour over the marinade. Leave for 6-8 hours or best overnight, turning a few times so all sides absorb the marinade. Remove the skewers from the marinade
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Thrill of the grill
makes 4
prep 10 mins
cook 6 mins, plus marination time
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serves 4
prep 15 mins
cook 15 mins, plus marination time
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Thrill of the grill
Garlic, lemon and cider fish parcels
Chicory and blood orange salad
INGREDIENTS 250ml Thatchers Gold cider 2 tbsp of extra-virgin olive oil 1 tbsp of apple cider vinegar 3 garlic cloves, finely chopped Zest of a lemon Juice of ½ a lemon ½ tsp rock salt 1 cup chopped flat-leaf parsley 4 cod fillets (you can use any white fish) 2 x 20cm square of baking parchment to make the parcels
INGREDIENTS 1 white Chicory
10 baby plum tomatoes 1 Lebanese cucumber A handful of pomegranate seeds 1 blood orange, sliced and peel removed Mint leaves
FOR THE DRESSING 1 tbsp extra-virgin olive oil Juice & zest of a blood orange Salt & pepper
METHOD In a pan, bring Thatchers Gold to the boil, then reduce the heat to a simmer for 20 minutes, reducing the liquid by half. Remove from heat and allow to cool. In a bowl, combine the olive oil, vinegar, garlic, lemon zest and juice, salt and parsley. When cooled, add the cider reduction to the marinade. Place the fish fillets in a dish and pour over the marinade. Ensuring all the fish is coated, cover and chill for 2-3 hours. Scrunch the baking parchment into a ball and run under cold water (this will prevent the paper from burning). Shake off the excess water and lay out the sheets on a flat surface. Place two fillets in the centre of each sheet. Bring the edges of the paper together, and fold the edges down 2cm from the fish to create a pocket. Twist each end to seal (like a Christmas cracker), then fold each end under. Place the pockets on the grill on low-medium heat for approximately 15 minutes. Remove from the grill and allow to cool slightly (opening the pockets immediately could cause scalding). Once you open the parcels, spoon over the fish juices and serve immediately.
METHOD Prepare the chicory, separate the leaves, rinse and dry. Cut the cucumber in half lengthways, then cut diagonally into ½cm pieces. Slice the tomatoes in half, now place all the ingredients in a serving bowl. Add the juice and orange zest, drizzle with olive oil and season. Mix the ingredients together and serve.
serves 2
prep 15 mins
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RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
They are user-friendly and can quickly create delicious meals, but the question is... What is a smart pot?
PRESSURE COOKER TYPES EXPLAINED Electric pressure cooker appliances are similar to multicookers or slow cookers. They automate the cooking process. You simply select the pressure level or cooking function you want and press go, and an integrated timer will let you know when to release the pressure. This makes them a good option for people who are new to multicookers, or those who don’t want to watch over their appliance. They take longer to cook than stove-top pressure cookers, though. Much like a slow cooker, a multicooker can save you money by taking cheap ingredients and
transforming them into bulk-cooking tasty meals.
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Smart pots
HOW DO THEY WORK?
Modern electric multicookers/ smart pots come in various shapes and sizes. Electric pressure cookers operate on the same principle as older stove top models. They seal tightly, allowing high-pressure steam to build up during cooking. This build-up of steam pressure raises the temperature above the boiling point, forcing liquid into the food and cooking it more quickly.
ARE SMART POTS EFFICIENT? One of the main advantages of multicooker is their speed, making them excellent appliances for reducing cooking times. For instance, large potatoes can be perfectly cooked in as little as eight minutes. This efficiency makes pressure cookers a more energy-saving option compared to other cooking methods. ARE SMART POTS HEALTHY? Multicooker cooking is also a great way to retain nutrients in food, making it an ideal choice for those who prioritise healthy eating. Since pressure cooking uses less liquid than methods like boiling,
serves 4
prep 10 mins cook 8 mins
Minty pea risotto
INGREDIENTS 2 tbsp of unsalted butter 2 shallots, diced
minutes until softened. Next, the garlic and rice, stir for a minute. Add one cup of stock: stir for 3 minutes until the rice absorbs it, then add the remaining stock and season. Place the lid and lock with the pressure valve closed. Select manual and set to 8 minutes. When the programme is complete, remove the lid and stir in the lime zest, mint, and peas. Leave the pot on warm for a few minutes until peas are heated. Spoon the risotto into deep bowls, top with grated lime zest and parmesan shavings and serve.
fewer nutrients are extracted and discarded with the cooking water.
ARE SMART POTS DANGEROUS?
2 cloves garlic, minced 1 ½ cups Arborio rice 4 cups of vegetable stock ½ tsp salt ¼ tsp black pepper 1 tsp lime zest ¾ cup chopped fresh mint leaves 1 cup of fresh peas Parmesan shavings to serve METHOD Using the sauté function on the Nutricook heat the pot. Add butter and heat until melted. Add shallots and sauté for five
Pressure cookers have received negative attention in the past. However, modern models come equipped with built-in safety features to ensure a safe cooking experience. For example, safety-locking lids prevent the cooker from being opened until it is safe to do so.
Featured product, Nutricook Smart Pot 2, 8 litre, pressure cooker, £119.99, Amazon
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Smart pots
INGREDIENTS 1 tbsp orange zest 8 oranges juiced 4 cloves garlic grated 3 tbsp soy sauce 2 tbsp granulated sugar 3 tbsp brown sugar 3 tbsp rice wine vinegar 2 tbsp grated fresh ginger 2 tsp of Sriracha sauce 2 tbsp sesame oil 4 chicken breasts cubed Spicy orange and ginger chicken
2 tbsp cornflour 2 tbsp cold water
TO SERVE Lime wedges Chopped spring onions Sesame seeds Steamed basmati rice
METHOD In a medium bowl, combine the orange juice, zest, garlic, soy sauce, granulated and brown sugar, vinegar, ginger, chilli sauce and set to one side. Select the sauté function, add the oil to the pot. When the oil shimmers add the chicken. Cook for about 4 minutes; stirring frequently. When browned turn off the pot. Add the marinade and stir, close the lid and seal the valve. Select the pressure function on high pressure for 5 minutes. Meanwhile, combine the cornflour and cold water. When the time is up, release the pressure manually, remove the lid and gradually stir in the cornflour paste until the sauce thickens. Finally, serve with steamed rice, lime wedges and top with chopped spring onion.
serves 4
prep 10 mins
cook 8 mins
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serves 4
prep 10 mins
cook 8 mins
Spaghetti Bolognese
INGREDIENTS 1 tbsp of olive oil
when it shimmers add the onion. Sauté the onions until soft then add the garlic and season. Stir for a minute then add the mince, stir until the meat browns. Add the Worcestershire sauce, balsamic gel and HP brown sauce and combine the ingredients, next add the chopped tomatoes and purée and stir. Pour in the vegetable stock, break the spaghetti in half and add to the pot, top with basil leaves. Add the lid and close the valve, set the manual function for seven minutes at high pressure. Once cooked, release the pressure, remove the lid and stir thoroughly to break up the spaghetti, serve topped with parmesan and basil leaves.
2 red onions, chopped 2 garlic cloves, chopped Salt & pepper 500g of minced beef 2 tbsp of Worcestershire sauce 1 tbsp of balsamic gel 1 tbsp of HP brown sauce 1 can of chopped tomatoes 2 tbsp of tomato purée 500ml of vegetable stock 300g spaghetti A handful of fresh basil leaves, (keeping some aside to serve) Fresh parmesan to serve METHOD Select the sauté function, add the oil
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serves 4
prep 10 mins
cook 5 mins
FOR THE SPICE MIX 2 tsp of rock salt 1 tsp garlic powder 1 tbsp oregano 2 tsp cumin seeds 1 ½ tsp chilli powder 1 tsp of cayenne pepper FOR THE CHILLI 2 tbsp of olive oil 2 onions, chopped 2 garlic cloves, chopped 1 green pepper, diced 1 tin of fire-roasted tomatoes 3 roasted red peppers, chopped 2 tbsp of tomato purée 1 tin of kidney beans (rinsed and drained) 1 tin of black beans (rinsed and drained) 500ml of hot vegetable stock ¾ cup of tinned lentils (rinsed and drained) Vegan chilli and nachos
TO SERVE Vegan nachos Vegan sour cream Vegan shredded cheese Hot sauce Coriander sprigs Lime wedges
METHOD Crush the dry spices in a pestle and mortar, then set to one side. Select the sauté function on the Nutricook pot, pour in the olive oil, when the oil shimmers add the onion and garlic, stir until the onion softens. Next, add the green pepper, add the spices and stir to coat. Add the fire-roasted tomatoes, tomato purée, roasted peppers, kidney and black beans and the vegetable stock. (Add the lentils after cooking).
Bring the pot to a simmer then turn off the heat, close the lid and seal the valve, set the pot to low-pressure for five minutes. Manually release the pressure, remove the lid, stir in the lentils, season more if desired, add hot sauce to taste. Spoon the chilli into deep bowls, serve topped with vegan sour cream.
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Smart pots
serves 4
prep 10 mins
cook 10 mins
Lamb Korma
INGREDIENTS 1 cup plain yoghurt 6 cloves of garlic chopped 2 tbsp ginger minced 2 tbsp amchur powder
Add the lamb to the yoghurt mixture and evenly coat. Cover the bowl and refrigerate for at least one hour, or ideally overnight. Using the sauté function, select high, heat the oil for about a minute, until shimmering. Add the cardamom and cinnamon sticks; cook for a minute, until fragrant. Next, add the lamb to the pot and stir, pour in the beef stock. Secure the lid pressure valve; cook on high pressure for 20 minutes. Once cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Season to taste, serve with steamed basmati rice, top with some coriander leaves and chill strips.
1 tbsp ground cumin ½ tsp ground cloves 2 tsp red & black pepper 2 tsp of salt 2 tsp Kashmiri chili powder 1kg of lamb cut into 4cm pieces 2 tbsp vegetable oil 8 cardamom pods cracked
3 cinnamon sticks 1 cup of beef stock
METHOD Mix the yoghurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chili powder in a large bowl.
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Asian-inspired
Thai basil chicken
INGREDIENTS 2 tbsp vegetable oil 500g ground chicken or turkey 2 thinly sliced shallots 2 tsp minced garlic 2 tsp sugar 3-4 green chillis, cut into 1cm pieces 10 green beans, trimmed and cut into 3cm pieces 3 tbsp oyster sauce 2 tsp fish sauce 1 tsp Thai seasoning sauce 1 cup basil leaves TO SERVE Steamed jasmine rice 4 crispy fried free-range eggs METHOD Heat the oil in a wok over a medium-high heat. When the oil begins to shimmer, add the shallots and chicken. Using a spatula, break the chicken into small pieces, and cook for about 6 minutes. Next, stir in the garlic, sugar and chilli. Add the beans, oyster and fish sauce, and Thai seasoning. Stir constantly until the chicken has fully cooked and most of the liquid evaporates. By now the green beans should be crisp and tender. Remove the wok from heat, add the basil then toss to combine. Serve the rice in deep bowls, add the chicken, and then top with crispy fried eggs.
serves 2
prep 15 mins
cook 35-40 mins
What’s your flavour? Indulge in these delicious Asian-inspired dishes! RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD Feasts from the East
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