Barney Desmazery

London

Food Editor at BBC Good Food

Journalist at The Daily Mirror

The dude from BBC Good Food. Audiobook, How to Make Bread, available to preorder now 👇🏼

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Articles

Next level baked strawberry cheesecake

3 weeks ago | bbcgoodfood.com | Barney Desmazery

kcal541fat34gsaturates20gcarbs49gsugars35gfibre2gprotein8gsalt0.85gHeat the oven to 160C/140C fan/gas 3. Butter a 20cm springform cake tin and line the base with baking parchment. Blitz the biscuits to fine crumbs in a food processor, or put in a food bag and bash with a rolling pin. Tip into a bowl. Stir in the butter and the sugar until the mixture resembles damp sand.
Stuffed courgette flowers with olive dressing

3 weeks ago | bbcgoodfood.com | Barney Desmazery

small handful of green olives pitted and chopped2 ripe tomatoes deseeded and diced1 tbsp white wine vinegar3 tbsp extra virgin olive oilsmall bunch of basil thinly sliced100g plain flour100g cornflour200ml cold sparkling water2 x 150g balls mozzarella12 courgette flowerssunflower oil for deep-fryingkcal555fat17gsaturates12gcarbs4gsugars2gfibre2gprotein17gsalt1.16gFor the dressing, combine the olives, tomatoes and vinegar with seasoning, and enough of the oil to bind.
Gooseberry & almond clafoutis

1 month ago | bbcgoodfood.com | Barney Desmazery

Heat the oven to 200C/180C fan/gas 6. Butter a 23cm round flan dish and scatter over 2 tbsp of the caster sugar. Tip in the gooseberries and gently shake the dish to coat the berries in the sugar. Set aside. Tip the remaining sugar, the eggs, flour, ground almonds, vanilla extract, lemon zest and a small pinch of salt into a bowl, and whisk until smooth. Slowly whisk in the cream until it’s been fully incorporated and the batter is completely smooth.
Broad bean pasta with bacon, cream & mint

1 month ago | bbcgoodfood.com | Barney Desmazery

300g podded broad beans (about 600g whole broad beans) 1 tbsp olive oil 150g smoked diced pancetta or bacon lardons 1 small garlic clove lightly bashed but left whole 150ml double cream 50g parmesan finely grated, plus the rind, if available 400g pappardelle or other flat pasta small handful of mint leaves picked and finely shredded ½ lemon zested crusty bread to serve kcal769 fat36g saturates18g carbs77g sugars4g fibre11g protein28g salt1.3g Cook the beans in a large pan of boiling salted...
Smashed roast new potatoes with smoked mackerel pâté

1 month ago | bbcgoodfood.com | Barney Desmazery

750g new potatoes3 tbsp olive oil½ tsp smoked paprika (optional)200g smoked mackerel fillets skins and any bones removed160g soft cheese2 tsp Dijon mustard½ lemon zested and juiced2 tbsp capers drained and chopped1 small shallot finely choppedsmall handful of dill plus extra to servekcal459fat31gsaturates10gcarbs28gsugars4gfibre4gprotein17gsalt1.76gTo make the pâté, put the smoked mackerel in a bowl.
Rhubarb crumble

1 month ago | bbcgoodfood.com | Barney Desmazery

To make the crumble topping, tip the flour, custard powder and butter into a large bowl, then rub together using your fingertips until the mixture resembles coarse breadcrumbs. Stir in both sugars. The crumble topping can be prepared ahead and chilled for up to three days or frozen for up to three months. Roughly break up with your hands before using.
Maple & mustard glazed spatchcock chicken

2 months ago | bbcgoodfood.com | Barney Desmazery

To spatchcock the chicken, place the chicken breast-side down on a chopping board. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken over, and press down firmly on the breastbone to flatten it. Mix the oil, paprika, garlic, lemon zest and lemon juice with some salt and pepper, then rub all over the chicken. Cover and chill for at least 30 mins, or overnight if you can.
Charred asparagus & broccoli with blistered chilli dressing

2 months ago | bbcgoodfood.com | Barney Desmazery

Bring a large pan of salted water to the boil. Drop in the asparagus and broccoli, boil for 1 min, then drain well, leave to cool and pat dry. When the barbecue is hot, drizzle a little oil over the chilli and cook for 2-3 mins until charred and softened. Remove from the BBQ, leave to cool a little, then finely chop, and mix with the maple syrup, olive oil, lemon zest and juice. Season to taste and set aside.
Smoky new potatoes with charred spring onions

2 months ago | bbcgoodfood.com | Barney Desmazery

kcal277fat16gsaturates7gcarbs28gsugars2gfibre4gprotein4gsalt0.02gTip the potatoes into a pan, cover with cold salted water, bring to the boil, then simmer for 10-12 mins until just tender. Drain well and leave to cool. Will keep chilled for 24 hours. When your barbecue is hot, toss the spring onions in the olive oil and season. Place directly on the barbecue over a high heat and cook for 2-3 mins, turning until softened and charred. Leave until cool enough to handle, then finely chop and set aside.
Next level triple chocolate brownies

2 months ago | bbcgoodfood.com | Barney Desmazery

Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm baking tin with baking parchment, leaving some overhang. Put the dark chocolate, butter and coffee in a heatproof bowl and set over a saucepan of barely simmering water ensuring the bowl doesn’t touch the water. Stir until smooth, then set aside to cool slightly. This can also be done in short bursts in the microwave, stirring between each burst. In a separate bowl, mix together the rye flour, cocoa powder and ½ tsp sea salt.