Top 20 recipes for September

Fancy trying out a new recipe this month? We’ve rounded up the very best of our impressive cakes and bakes, seasonal recipe ideas and quick weeknight dinners for you to make this September.

Has watching The Great British Bake Off got you itching to put on your apron and get baking? We’ve got some beautiful cake recipes to impress friends and family like angel food cake and a brilliant chocolate fingers birthday cake, as well as some classic British bakes from Mary Berry herself. 

When it comes to dinner-time we’ve got some autumn favourites to welcome in the new season, including steak and ale pie and a crumble from the Hairy Bikers. We’ve also got a waistline-friendly recipe from the boys, as well as other quick and healthy ideas for pasta, chicken and side dishes. Make the most of late-summer’s fruit and veg with our ideas for using up courgettes, raspberries and blackberries. 

Whatever you’re up to this month, we’ve got the recipes to make September in the kitchen go with a bang.

So have a look through our top 20 recipes and decide which one to make first…

Send us your cheer-up food & win!

goodtoknow has teamed up with Russell Hobbs to give you the chance to win a full Russell Hobbs Creations set, a fantastic range of kitchen gadgets available exclusively at Argos, every month. Join in with our goodtoknow Cooking Club by sending us pictures of all the food you’ve been making. This month’s theme: cheer-up food!  

 

The start of a new year is often an anti-climax. Christmas is over, the weather is miserable, everyone is skint… However, there is one thing that’s guaranteed to lighten the mood – food!

 

Whether it’s a delicious chocolate cupcake, a home-made curry or a hot apple pie, we all have a favourite recipe that is sure to make us feel better – regardless of the weather.

Why not pass on your slither of sunshine and share it with us? We want to find the top foods that make you smile and to reward you for sharing your culinary delight, we’ll be giving away a full Russell Hobbs Creations range including The Kitchen Machine, Mini Chopper, 3 in 1 Hand Blender and Food Processor.

 

So whatever you’re making this month to put a smile on your face, be it sweet or savoury, all you have to do is send us your pictures, a little description of what you’ve made and why.

 

How to enter

Twitter  – #cheerupfood

Follow us on Twitter @goodtoknow or @GTKrecipes and then tweet us your favourite dish with a photo. You MUST include #cheerupfood in your tweet.

Facebook

Upload your image to the goodtoknow or goodtoknow Recipes Facebook page. 

Email 

Send your picture to goodtoknowrecipes@ipcmedia.com

 

 

 

 

Russell Hobbs is inspiring the nation to get creative with their cooking with the new Creations range. Available in country cream, the Creations range is perfect for helping you conjure up all sorts of tasty treats from the classic Victoria Sponge, to warming homemade soups.

Proud to be at the heart of homes across Britain for over 60 years, the new Russell Hobbs food preparation collection combines heritage style with product innovation. The Kitchen Machine, a must have for any keen cook, looks great, performs brilliantly and is only £199.99. Available exclusively at Argos, the range also includes a stylish Mini Chopper, a 3 in 1 Hand Blender and a powerful Food Processor.

Join the russellhobbsuk facebook page to keep updated with all the latest launches and to see what great deals Russell Hobbs is cooking up.

goodtoknow Cooking Club 

August: summer party food 

 

 

 

 

 

September: summer baking

 

 

 

 

 

October: Halloween 

 

 

 

 

 

November: winter warmers 

 

 

 

 

 

December: Christmas baking 

 

 

 

 

The terms of this competition:

  • The prize is one full Russell Hobbs Creations range including The Kitchen Machine, Mini Chopper, 3 in 1 hand Blender and Food Processor.
  • There is 1 prize to win. Prize subject to availability. In the event of a prize being unavailable, we reserve the right to offer an alternative prize of equal or greater value. 
  • Competition details form part of these terms and conditions.
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  • The winner(s) must be aged 18 or over.
  • The sponsor is IPC Media
  • The closing date is 8th February 2013. 
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Aromatic pork belly hotpot

My husband absolutely loves Chinese food. If you want to make him seriously happy, ring him up and say “Shall we go out for dim sum?” This year for his birthday I am going to make a thing happen that I’ve failed to every year we’ve been together to do, and organise a party at a Chinese restaurant, get one of those tables with a big swirly round glass rotating thing in the middle. It’s all he wants really, ever – to be about to sit down to a big spread of Chinese platefuls.

But as well as dainty dim sum bites, he also likes the scarier aspects of Chinese food; he is completely down with the Chinese love of texture – finding a plateful of cold jellyfish or chicken’s feet as interesteing as a steamed pork bun. Often even more so.

I’ve never had that much success cooking Chinese food. Curries are easy, but I start out trying to make something Chinese and it turns into a Thai stir-fry.

But the other day I stumbled across a recipe for an Aromatic (i.e. Chinese) pork belly hotpot. There is a very famous Singaporean restaurant in North London called Singapore Garden, which does something very similar and I thought I would re-create it for Giles last night.

Because he is a bit down in the dumps, my husband. He is so, so bored. It is dark. We are not in the middle of an exciting boxset. I am grumpy and fat and not interested in anything except lying down and not being spoken to or looked directly in the eye.

Anyway this thing, from Hugh Fearnley-Whittingstall, was absolutely terrific. Really amazing. And very simple, in fact – it only required a few things and the prep was easy.

I had been considering doing a Massaman curry but the list of ingredients was quite bonkers. Reading it and losing more and more heart as the ingredient list went endlessly on brought to mind that thing of when someone suggests a night out and it all sounds great but then they start saying “… the restaurant’s in Putney… then we could all go out dancing….” and you look outside and it’s just started snowing again and you say “Oh actually I think I’ve got a bit of a throat coming on, might give it a miss *Click Brrrr.*”

So if you like the sound of this hotpot, please give it a go because it produces something really quite echt and marvellous. It is, because it is pork belly, quite fatty and glutionous, so if you’ve got a bit of a “thing” about fat, this isn’t for you. I mostly mean you, Becky B.

The only other drawback is that, like a lot of Chinese food, that it makes you thirsty as hell afterwards.

Aromatic Pork Belly Hotpot
Serves 4

1kg pork belly, skin on
8 spring onions
dried chillies
1 fresh red chilli
1 pint chicken stock
100ml light soy sauce (absolutely not dark)
75ml Chinese rice or mirin wine
25ml rice wine vinegar
2 tbsp light brown sugar
3 star anise fruits (fruits??? have always thought that was stupid)
10cm fresh ginger peeled and cut into slim pieces. Yes I know it is hard with a knobbly bit of ginger to achieve this, but just do your best
4 nests of fine egg noodles per person
4 little whatsits of baby bok choi per person

1 Chop up your belly into chunks, leaving the skin on

2 Put it in a pot and cover it with boiling water and simmer for 5 minutes. Scoop off the yukky scum that floats to the top. Try to ignore the slightly nasty porky stench.

3 Drain the pork, give the pan a rinse and then put the meat back in. Chop 5 spring onions in half and chuck these in then add the stock, soy sauce, rice wine, rice vinegar, sugar, star anise, ginger and a good pinch of dried chilli.

4 Now simmer all this for 2 hours with a lid firmly on.

5 After this time, lift the pork out with a slotted spoon and put to one side. If you have a gravy separator, run the remaining liquid through it to get the worst of the grease off. If you don’t, do your best skimming the top off the liquid with a spoon.

6 Now boil the liquid briskly to reduce it a bit. Keep tasting as it boils because what you don’t want is to reduce it too much and just get a far, far too salty thing. Better it still be a bit runny but edible.

7 Put the pork back into the liquid and turn the bok choi in the stew for 5-10 mins to steam.

8 Serve on a bed of noodles with some fresh chilli (no seeds) and spring onions cut on the diagonal over the top.

Eat and try to look on the bright side.

 

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