Ask Good Food - answers
Put your cookery queries to the panel of experienced chefs and members of the Good Food team. Use the blue search box to check through the question and answer archive.
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On the 13th of January, 2007, Moira asked:
I've been given 4 ice cream tubs of stewed apples out of kindness from a relative. What can I do with it? I have four children who will eat everyting but apart from putting it with custard I am at a loss! -
The things you can do with stewed apple are only limited by your imagination! Try it in an apple crumble, atop your breakfast cereal, mixed into an apple cake, served beside roast pork or served over ice cream. Alternatively, freeze it and use it in your future cooking!
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On the 15th of January, 2007, Gary asked:
What's the best method for cooking asparagus? I can never seem to get it right. -
Try roasting asparagus tossed in olive oil in a fan oven at 170C for 12 minutes. Alternatively you can steam it for 10 minutes, or boil it for 4 minutes and then plunge it in ice cold water. It's best to err on the side of caution and not overcook asparagus.
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On the 3rd of May 2006, Pete French asked:
What's the best way to prepare a chicken for barbecuing so that the breast and legs cook evenly? -
A really good way is to spatchcock your bird. This is what you do. Turn the chicken over, and, holding the breast in your left hand (if you're right-handed), make an incision on each side of the parson's nose with a pair of poultry scissors. Follow the outline of the backbone all the way through on both sides. That takes the backbone out. Then you turn the fowl over onto a board and press its breastplate down to open it up. With a sharp knife, score the legs, thighs and wings down to the bone, but don't do anything to the breast. As the meat is still on the bone it keeps the moisture in. I like to make a rub for the chicken - a jar of pesto and a bit of olive oil works well. Leave on for a couple of hours, or overnight if you can, and then away you go. Grill, breastbone facing down, for 30-35 mins.
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