Innholdsfortegnelse for March 2017 i Good Food

My granny was a good and generous home cook, who spoiled her grandchildren rotten. Our Saturday visits included mountains of roast chicken, sausage & mash with real gravy, and chocolate cake. She cooked for us with pride and pleasure, and there was a lot of love on those plates. For many of us, it’s the women in our families who made our meals, then taught us to cook. In the professional world, women got less of a look-in. Happily, things are changing, and in this issue we celebrate women who work in all areas of food. We want food to be a positive force in women’s lives – read our manifesto on page 21. We’re also sharing recipes inspired by our team’s food idols (p60), from Madhur Jaffrey – whose…

Skinted Marcato Atlas 150 pasta machine, £54.06, amazon.co.uk When you think pasta, you think of Italy, so it’s no surprise that this Italian pasta maker comes highly recommended. Built with anodised aluminium alloy rollers to ensure no harmful metals are released onto the dough, the machine is very sturdy, easy to use and durable. Minted Kitchen Aid three-piece pasta attachment set for stand mixers, £154.95, John Lewis Not strictly pasta makers, these are attachments for Kitchen Aid mixers. Along with a pasta roller with eight adjustable thickness settings, there are also two types of cutter for spaghetti and fettucine. No handle-turning is required, as the machine powers the rolling, meaning both your hands are free to work with the pasta.…

Start with breakfast Lower-GI foods can help to keep blood sugars steady. Great options include Weetabix with milk & sliced banana, porridge cooked with fruit, or boiled eggs with wholegrain toast. Up their iron A lack of both iron and zinc can affect kids’ behaviour. Improving zinc levels in children with ADHD has been shown to reduce symptoms of hyperactivity. Get them to eat more dark green, leafy veg, beans, lean red meat and wholegrains. Feed them fish Oily fish contains beneficial fatty acids, which positively influence brain function. If you can, aim for one portion of white fish and one portion of oily fish, like salmon, every week. Cut the additives Some processed foods, like soft drinks, cakes, sweets and ice cream, contain colourings that have been linked to…

Home Cook by Thomasina Miers (£25, Guardian Faber) Thomasina brought authentic Mexican food to the UK – however, her new book moves away from tostadas and tacos (although there are a few Mexican staples). Instead she focuses on fuss-free food with bold flavours, from Sichuan aubergines to Thai green sea bass with galangal, lemongrass & coconut. Every recipe includes an idea for reusing ingredients too. Our must-try recipe Beef rendang with cucumber relish I Love India by Anjum Anand (£20, Quadrille) The BBC chef shares her favourite authentic Indian recipes. The dishes span the whole country, from Punjabi-style paneer in the north to Keralan coconut-based fish curries in the south. Crammed with personal anecdotes, beautiful photographs and a wealth of information on regional Indian cooking, this…

1 Pomora olive tree adoption, £29 per quarter, pomora.com Adopt an olive tree and receive four shipments of flavoured olive oil throughout the year. Flavours include basil, garlic, truffle and rosemary. 2 Norfolk gin (70cl), £40, jarrold.co.uk A uniquely flavoured artisan gin, handcrafted in Norfolk. 3 Stärnächäs Extra Mature, £5.95 per 250g, finecheese. co.uk Voted Supreme Champion at the Continental International Cheese Awards. This smooth, salty cheese is incredibly moreish. 4 Hario copper coffee dripper V60, £60, trouva.com A treat for coffee lovers – the copper not only looks great, it retains heat too. 5 Camerons Gourmet Mini Smoker, £39.95, souschef.…

The pioneer Susie Orbach Psychotherapist, broadcaster, author and campaigner @psychoanalysis Susie’s 1978 book, Fat is a Feminist Issue, was a game-changer. Her ‘anti-diet’ guide scrutinised compulsive eating in a way that set the tone for decades of debate on the female body. ‘I was slightly self-critical about my body image when I wrote the book, but when I compare that to what teenagers are like today, it wasn’t in any way severe,’ says Susie. ‘Today nobody feels comfortable with their body and beauty is the only thing that matters. Social media has built on the fact that we’ve had 40 years of undermining women’s bodies.’ Her work with the campaign group Endangered Bodies goes some way toward safeguarding against this. ‘In 2015, we successfully challenged Facebook to take off…

When my children were tiny, I dreamed of us baking together. There we would be in the sun-drenched kitchen, the little ones standing on chairs to reach the counter, wearing adorable aprons with icing sugar dabbed on their shining faces, laughing as one of their endearingly messy fairy cakes toppled in slow motion onto the floor, where our naughty puppies would lap it up. The reality turned out to be different: I got grumpy as my incompetent toddlers destroyed my well-researched recipes with their inadequate motor skills, dropping most of the contents of each bowl onto the floor, where they remained because, I forgot, we didn’t have any puppies. I did a lot of shouting, and was then astonished when my kids refused to help with the cooking for the…

Menu for 8 One-pot beef brisket & braised celery Domino Dauphinoise Italian kale -------Salted caramel cheesecake Barney, our Food editor- at-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazery One-pot beef brisket & braised celery This dish is based on the Tuscan braise – beef in Barolo wine. However, as Barolo is pricey, I suggest you use any full-bodied red that suits your budget. The marinade is totally optional, but give it a go if you have the time. The beef can also be braised the day before, then reheated in a low oven. SERVES 8 PREP 30 mins plus optional marinating COOK 5 hrs EASY * 2.2kg piece of rolled beef brisket 1 bottle full-bodied red wine…

Aubergine curry Inspired by Madhur Jaffrey My mother, who taught me to cook, also instilled in me a love of cookbooks and recipes. Flicking through the Reader’s Digest Cookery Year – dreaming about food we had no access to during my early childhood in India – switched, on our return to the UK, to cooking Indian food from Madhur Jaffrey recipes. On her arrival in England, Madhur herself had to learn to cook the Indian food of her childhood via letters from her mother – and for this reason, her recipes suited the British kitchens of the 1980s. Tweaked enough to make them accessible, they were still exotic and, most importantly for me, smelled and tasted like a distant, earlier home. Lake Palace aubergine cooked in the pickling style is…

In her new BBC Two series, Mary Berry Everyday, Mary makes some of her favourite family classics, cooking in her kitchen and also travelling to her mother’s native Scotland. ‘The highlight of the series was my time in the Highlands with chef Tom Kitchin,’ she says. ‘The scenery was so marvellous and Tom knows so much about game. The venison he cooked on the barbecue was delicious. ‘What I particularly enjoy about making TV programmes is that I can inspire people to cook. I try to introduce new ingredients, such as the Japanese citrus fruit yuzu, which I use in a recipe for salmon with buttered leeks. ‘One of my family’s favourites is sticky toffee pudding. We all get together on Mothering Sunday. They always say, “Mum, you don’t need…

Most of us want to get more fish into our diet, and with good reason – it’s rich in the omega-3 fatty acids, EPA and DHA. Interestingly, it’s when we are very young that oily fish may be most beneficial for our brains. That’s because it aids the development and function of a child’s brain and nervous system, and has been linked to helping behavioural problems, improving memory and sharpening concentration. We can’t produce these fats in our own bodies, which makes them invaluable in our diet, especially for the young – so teaching them to learn to love fish can only be a good thing. Salmon, mackerel, fresh tuna, trout, sardines and herring are great sources of omega-3 fats, and should be eaten once a week if possible. Serve…

You’re invited to a six-course lunch – with wine pairings for three courses – at Manchester House, including a meet-and-greet with chef-patron Aiden Byrne. Plus, you’ll get a goody bag worth £25 to take home. Aiden opened Manchester House in 2013, returning to his northern roots and embracing the opportunity to create the innovative British menus for which he has become so well known. His dishes are based on classical flavour combinations and seasonal produce, and delivered with great flair and technical skill. The restaurant has won numerous awards since opening, including four AA Rosettes last year. It was 12th in Square Meal UK’s 100 Top Restaurants 2016. DATE 19 April 2017 PLACE Manchester House, 18-22 Bridge Street, Spinningfields, Manchester M3 3BZ TIME 12:30pm-3:30pm PRICE £90 per person TO BOOK…

Jikoni, which means ‘kitchen’ in Swahili, is Ravinder Bhogal’s homage to both her Indian and Persian heritage, and her childhood in Africa. Comfortable, colourful and dotted with personal references, this is a restaurant to settle into and take your time. Bright fabrics make the space cosy when it’s cold, but in the summer, choose a table outside and you can enjoy the sunshine while playing the Indian board game, carrom. Dishes cross national boundaries and make their own unique place in global cuisine. Small plates include sweet potato bhel, as well as a choice of quail Scotch eggs, one of which is prawn toast with banana ketchup. The menu changes seasonally – in colder months you’ll find mutton keema sloppy Joe and crispy pig’s cheek with turnip polenta; in the…

Every month, chef and Good Food contributing editor John Torode reinvents one of the most popular recipes on our website. John has been a judge on BBC One’s MasterChef for 12 years. The new series begins at the end of March. @JohnTorode1 If there’s one pie that’s king, it’s the crowd-pleasing chicken & mushroom. Making over this popular Good Food pie was certainly a challenge, but I think I have it in the bag. To keep the chicken succulent, I used a mix of good-quality thighs and breast. Then, rather than simply cooking the chicken in the sauce, I poached it gently first, and made a sauce using the poaching stock. I also added leeks, which go so well with poached chicken. Pies are one of my guilty pleasures. I…

Foraging for clams Join Jim Conohan to learn how to forage clams and oysters from the Boughton River, PEI, at low tide, eating as you go (£55 adults, £15 children; experiencepei.ca/beach combersclamboil). Whale watching Fundy Tide Runners in Saint Andrews will kit you out in flotation suits, give you a wildlife briefing and speed out to the whale feeding grounds in a Zodiac. You are almost guaranteed to find whales – we saw minkes and finbacks (£37 adults, £27 children; fundytiderunners.com). Walking on the sea bed Hopewell Rocks has one of the planet’s highest tides (ranging from 10-14 metres). Ask guides for information, and if you spot Kevin Snair he’ll show you flora and fauna as well as video clips of the tide rising (£6 adults, £4 children; thehopewellrocks.ca). Tidal bore…

The island of Capri is a short but bumpy ferry ride from Naples port, best visited out of season – before June or after September (the summer months are impossibly hot and crowded). Reaching its centre involves a trip up a funicular, or a winding taxi ride, and – if staying at one of the island’s most picturesque hotels, such as Punta Tragara (hoteltragara.com) – a five-minute walk through the pedestrianised lanes. Our suggestion? Fortify yourself with a glass of falanghina at Piccolo in the Piazetti. Yes, it’s touristy, but it’s two minutes from the laneways leading to butchers and grocers serving the locals, and the bustling heart of Capri. Both in Capri and in neighbouring Sorrento – easily visited together on one holiday – the Campanian staples are ubiquitous:…

Ask how fish is priced When buying fish in restaurants, check if it is being sold by weight or per fish – otherwise, you might get a shock when the bill arrives. Local fish include mormora (sea bream), pagello fragolino (snapper), octopus and cuttlefish. Order pizza Napoli Across the water from Naples – home of pizza – you’ll find unpretentious, great-value Da Giorgio (ristorantedagiorgio.com) on Capri, with great views over the bay. The clientele is a successful mix of locals and tourists, young and old. Get there before 1pm if you want to be seated immediately. Pizzas are substantial, service is quick and no-nonsense. Drink falanghina, aglianico and franciacorta Campania’s ubiquitous white grape is falanghina (fa-lan-ghee-nah), which goes well with seafood. On Capri, Scala Fenicia’s Capri Bianco is a white…

INTRODUCING Whey This protein-rich by-product of cheesemaking and yogurt straining is having a moment. Whey has a milky consistency that adds a delicious richness to dishes, such as in this indulgent chocolate mousse – see recipe overleaf. Why we’re eating it now In the drive to use up leftovers, cooking with whey is the ideal solution to reducing the waste from cheese and yogurt making. It’s also nutritional gold – as well as being very high in protein, it contains all nine essential amino acids. Where to find it Many restaurants are putting whey on their menus. Silo in Brighton (silobrighton.co.uk) serves a whey caramel dessert, while Lyle’s, in London’s Shoreditch (lyleslondon.com), recently featured a whey ice cream. Make your own Heat 1 litre full-fat milk and a pinch of…

Watermelon juice Beyoncé has been drinking watermelon, so now we all are. Set to be a big trend this year, you can buy Mello watermelon juice at Waitrose (£2.49). Divine women’s bar For International Women’s Day (8 March), Divine has launched a limited-edition chocolate bar featuring an illustration of a Ghanaian cocoa farmer, to celebrate the female farmers who co-own Divine. Food by bike From meal delivery services like Deliveroo and Uber Eats, to groceries from Amazon Fresh and now Sainsbury’s (in London only), more and more food is being delivered by bicycle. Phones at the table Last month, Kaspar’s restaurant at The Savoy, London, asked Valentine’s Day guests to hand in their mobile phones, making them look at their date, rather than their screen. Great idea. Cod Could your…

ONE POTS MAGAZINE Fill your freezer with no-fuss, delicious everyday meals from Good Food’s new One Pots magazine. On sale now, £3.90. GF SHOWS Discover a BBC Good Food Show near you – find out more on page 98. Readers save 20% on tickets! GOOD FOOD ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. HOW-TO VIDEOS Sharpen your skills with our cookery videos. Find over 200 recipes and techniques at bbcgood food.com/feature/videos.…

Our first women’s issue celebrates the people who first inspired us to cook, eat and enjoy food – and those who still do. We want to flag the progress made in professional kitchens, and stimulate debate about where we can do better in our wider food culture. Women have been the cornerstone of home cooking for centuries. We want to keep these traditions alive while celebrating the huge, often less trumpeted, effort it takes to run a household. As a team made up of men and women, we endorse equality, fairness and inclusivity, and want to celebrate everyone’s achievements, while shining the spotlight on the women we look up to. We believe in… Gender equality in professional kitchens We’d like to see more women working in professional kitchens, and teams…

‘Women in Ghana enjoy working conditions many Western women would envy’ People often ask me if they should trust and support Fairtrade. My answer is always an unequivocal yes. Admittedly, when it first emerged as an alternative model for sourcing food from far afield, this certification scheme met scepticism from some consumers who, while prepared to pay a premium for a more ethical product, found the range of food limited and not necessarily top quality. Now things have changed. I’m addicted to its products, such as Equal Exchange’s luscious cashew nut butter, made by small farmers in El Salvador. Nowadays, I wouldn’t dream of buying a banana without the familiar black and blue logo. I have met many Fairtrade growers who have left me in no doubt about the tangible…

Sausage, kale & chilli pasta SERVES 4 PREP 10 mins COOK 25 mins EASY 3 tbsp olive oil 250g pork sausages, skins removed, broken into pieces 2 tsp fennel seeds 3 garlic cloves, thinly sliced 1 large red chilli, sliced 1 lemon, zested and juiced 150g cherry tomatoes 400g short pasta, such as orecchiette, farfalle or conchiglie 150g chopped curly kale 75g grated parmesan 1 Bring a large saucepan of water to the boil. Meanwhile, heat 1 tsp oil in a large frying pan. Brown the sausage with the fennel seeds on a medium heat for 6-7 mins until golden, then set aside. 2 Heat the remaining oil in the same pan, add the garlic and chilli, and cook on a medium heat for 2 mins or until golden. Add…

Spicy tamarind prawns Here’s another way to cook with the tamarind paste from the leek seeni sambol recipe on page 76 . SERVES 2 PREP 10 mins COOK 5 mins EASY For the lime mayonnaise ½ lime, juiced, plus wedges to serve 50g mayonnaise For the prawns 2 tbsp vegetable oil 1 garlic clove, crushed thumb-sized piece ginger, grated 1/2 red chilli, finely chopped 1 tbsp tamarind paste 180g raw jumbo king prawns (or tiger prawns) toasted sesame seeds, sliced spring onions and cooked rice, to serve 1 Mix the lime juice with the mayonnaise and set aside. 2 Heat the oil in a large, non-stick frying pan over a medium heat and add the garlic, ginger and chilli. Lightly fry for 2 mins until…

Since winning Bake Off in 2015, Nadiya Hussain has made a cake for the Queen’s 90th birthday, written two cookbooks and a novel, and presented her own food and travel show. She’s widely regarded as a positive role model for young women, and has talked openly about being a Muslim and her personal experience of racism. She is married to Abdal, and they have three children, Musa, Dawud and Maryam. The recipe I grew up with – Mum’s Bangladeshi korma This is a chicken korma made with whole boiled eggs (recipe overleaf). It’s a rich dish, so mum only cooked it twice a year for Eid, to celebrate the end of Ramadan. I do the same for my kids, and every time I make it, they do exactly what I…

Every year, I buy a bottle of Theakston’s Old Peculier to soak the fruit for my Christmas pudding. And every year I wonder why I don’t cook with beer more often. What it does to dried fruit – adding spice, warmth and complexity – is remarkable. I’ve also dragged my favourite childhood cake into adulthood by making it with dark brown sugar and stout, producing the most intense chocolate cake I’ve ever tasted. When it comes to wine, there’s a huge range of grape varieties, but in recipes you won’t go wrong if you just use the right colour. With beer, it’s more complicated. There’s the dark, sweet-bitter flavour of stout (good in coffee and chocolate dishes) and the citrussy flavour of a Belgian witbier, which I use to cook…

These durable ceramic frying pans distribute heat evenly for efficient cooking, and the non-stick coating lets you cook without using oil or fat, to create lighter, healthier meals. The set includes a 20cm pan, a 24cm pan and a 28cm pan with a glass lid. Available in orange (shown), cream, charcoal, red or black, this frying pan set will look great in any kitchen. Exclusive price for BBC Good Food readers: only £22.99 (was £29.99), plus £4.95 p&p. To order, call 0844 493 5654 quoting 69579 or visit clifford-james.co.uk/69579.…

Salmon pasta salad with lemon & capers Use frozen, skinless wild salmon fillets – much cheaper than fresh. SERVES 2 PREP 10 mins COOK 20 mins EASY 85g wholewheat penne 1 tbsp rapeseed oil 1 large red pepper, roughly chopped 2 frozen, skinless wild salmon fillets (about 120g each) 1 lemon, zested and juiced 2 garlic cloves, finely grated 1 shallot, very finely chopped 2 tbsp capers 6 pitted Kalamata olives, sliced 1 tsp extra virgin olive oil 2 handfuls rocket 1 Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and…

“I’m excited for my first ever BBC Good Food Show and can’t wait tomeet you all!”Joe Wicks Join us this June for the ultimate day out for food lovers as the BBC Good Food Show returns to Birmingham, with an all new line-up of the UK’s top chefs, bakers and experts. Enjoy brand-new live cooking features and take part in more hands-on experiences and masterclasses than ever before. Taste, shop, learn, and be inspired by the best in the business. NEW for this year, we are excited to announce that bestselling author and health and fitness expert Joe Wicks, will be joining our stellar line-up of chefs and experts cooking LIVE in our exclusive Supertheatre. Don’t miss Joe’s first appearance at a BBC Good Food Show, where he’ll be cooking…

Good Food contributing editor Tom Kerridge is chef-owner of The Hand & Flowers and The Coach – both in Marlow, Buckinghamshire. His latest book, Tom Kerridge’s Dopamine Diet (£20, Absolute Press), is out now. Each month Tom creates exclusive recipes for us. @ChefTomKerridge Poaching transfers heat quickly and easily, whether you’re using water, stock or sugar syrup as the poaching liquid. It’s ideal for lean cuts of meat like chicken and turkey, and tender fillets of fish that benefit from gentle treatment. It isn’t designed for tougher cuts of meat, which need a long, slow braise. If you’re cooking a whole bird or fish, they need to be immersed in cold liquid, brought briefly to the boil to destroy surface bacteria, then barely simmered at a lower temperature (70-80C). For…

‘I first became interested in food watching my mother cook,’ says Bill Williamson, who is originally from California but now lives in Surbiton. ‘She had no fear in the kitchen. My parents lived in Japan after the war, and I have adapted one of my mother’s Japanese-inspired recipes here.’ Bill’s recipes and cooking have in turn inspired his sons, Pete and Leo, and they now run a food blog together called whatdadcooked.com . Easy mackerel bowls SERVES 4 PREP 20 mins COOK 15 mins EASY 200ml sake 60ml mirin 3 tbsp white miso 3 tbsp palm sugar 60ml dark soy sauce thumb-sized piece ginger, peeled and sliced into matchsticks 4 skinless mackerel fillets, bones removed, cut into thick slices 2 x 250g pouches mixed grains 80g frozen petit pois 1…

Baba al limoncello at I Giardini di Cataldo (igiardinidicataldo.it). Wander through the lemon groves, and taste gelato and jams made from this heritage brand of limoncello, which attributes its superior quality to the volcanic soil, hand-peeling and no chemicals. You can sample and buy jars of mini baba (like rum baba but soaked in limoncello) to take home. Negroni sbagliato and canapés Pronounced ‘spa-lee-ah-toe’ (AKA a ‘wrong negroni’, as it mixes prosecco or franciacorta with Campari and vermouth instead of gin), this is the perfect sundowner on the terrace of Grand Hotel Excelsior Vittoria (exvitt.it), Sorrento. Tiny sandwiches and pastries whet your appetite for dinner. At the hotel’s restaurant, Terrazza Bosquet, chef Antonino Montefusco’s menu shows both his skill and playful approach. Order ‘La Dolce Vita’, a starter of seafood…

Barney, our Food editor- at-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazery PICK THE PERFECT... Masher The ideal masher is metal so that it has weight. A perforated plate crushes what you are mashing up as it is forced through the holes and a lengthy handle makes light work of a deep pan of potatoes. This one (left) has all the essentials, plus the clever addition of a side scraper – great for making guacamole in a rounded bowl. Jamie Oliver masher with silicone scraper, £12.77, amazon.co.uk GADGET REVIEW Himalayan salt block These dusky pink slabs of ancient salt are the hot new kitchen gadget. You can cure, chill, freeze, cook and heat up food on them. The…

star letter I like the whole family to sit down to a meal together every evening, but this can be challenging as I cook for three generations, aged from two to 67. Luckily I enjoy cooking and experimenting, and Good Food constantly gives me new ideas. Now every Sunday my children, aged two and five, are allowed to pick a recipe they like from your magazine for me to cook the following week. This has been a game-changer and led to some really fun meals, and often things I would never have considered for children. Granddad’s been loving it too and suggested he should get to choose one dessert a week. Lou Henderson, Alton, Hampshire I am a keen cook but often find myself making the same things. Inspired by…

MASTERCHEF Seven weeks of invention tests, professional kitchen traumas and, of course, some sublime cooking. Judges John Torode and Gregg Wallace return for a new series of MasterChef, putting 64 amateur cooks to the test. Starting this month on BBC One. BACK TO THE LAND Kate Humble and Geetie Singh meet rural entrepreneurs who are reinvigorating farming communities, producing everything from traditional honey to Japanese beef. This three-part series starts this month on BBC Two. RED NOSE DAY Baking to raise funds for Red Nose Day? You can order a free Bake Sale Kit at rednoseday.com/bakekit, featuring recipes and tips from Kirsty Allsopp, plus bunting, cake labels and more. Catch Comic Relief night on BBC One on Friday 24 March. Kathryn Custance…

Henrietta Lovell, founder of the Rare Tea Co and the Rare Tea Charity, shows us that good-quality leaf tea makes a fine cocktail, not just a great cuppa. @raretealady Earl Grey martini MAKES 700ml bottle PREP 5 mins NO COOK This delicious twist on a martini is made with just three ingredients, and takes minutes to put together. The bergamot oil in the Earl Grey gives a beautiful citrus hit, but make sure it’s a quality tea. It has to be real leaf and real bergamot oil or it will be rather bitter and nasty. If you’d rather make just two martinis, stir 120ml gin with 3g tea (about 1 /2 tsp) for 20-30 seconds, then fine-strain over ice. 1 tbsp good loose-leaf Earl Grey 700ml…

Artificial sweeteners may help cut calories, but the sweet taste still encourages sugar cravings and dependence. Sweeteners have also been linked to higher rates of infertility in women, as well as weight gain. In addition, experts believe that sweeteners aren’t very satisfying because our bodies are wired to seek calories over taste, so no matter how much we consume, we still crave energy. The answer? Gradually reduce your intake of sugar and sweeteners, allowing time for your palate to adjust. If you absolutely must have a sweet taste, opt for a naturally sweet food like a banana or a baked sweet potato.…

5 MARCH South West Vegan Festival, Bristol southwestveganfestival.com • 8›10 MARCH London Drinker Beer and Cider Festival northlondon.camra.org.uk • 8›10 MARCH British Pie Awards, Melton Mowbray britishpieawards.co.uk/event-info • 11›12 MARCH VegFestUK brighton.vegfest.co.uk • 17›19 MARCH Cake International Show, Birmingham cakeinternational.co.uk • 18›19 MARCH Marmalade Festival, Cumbria dalemain.com/marmalade-festival • 19›22 MARCH The International Food & Drink Event, London ife.co.uk • 25 MARCH LABL Vegan Fair, Liverpool labl.org.uk • 25 MARCH Oxford Vegan Festival oxfordveganfestival.com • 25 MARCH Delicious Dart Trail, Devon visitsouthdevon.co.uk/whats-on…

WHERE 60 Chandos Place London WC2N 4HG 020 3740 4748 laocafe.co.uk COST Dinner for two about £50 BEST DISH Duck laab VERDICT Funky interior, punchy food – but no bugs, thanks ‘Every dish packs a pleasurable punch. Even seemingly innocent salads have Scud missiles of heat’ The winged ones are good,’ says the pal, ‘but not sure about the maggoty things.’ This curious conversation takes place over ‘malang tod’, a little bowl of Laotian beer snacks: fried crickets and bamboo bugs, marinated in aromatics and deep-fried. I’m pathetically entomophobic at the best of times – I almost faint at finding a creepy-crawly in my wardrobe, let alone my mouth – so it takes a lot of convincing before I’ll even put my fingers into the rustling pile. The crickets are…

In my fantasy house there is just one cupboard for glasses, and it is kept in perfect order. This is the same fantasy house in which the banisters are never festooned with laundry and you can look underneath the beds without feeling you’re disappearing into a small shanty town. In this fantasy house there aren’t 25 different types of glass (but only one of each), there is a cupboard containing neat rows of heavy, thick-bottomed tumblers for G&Ts and spirits; fine martini glasses; water glasses; the new-style fat (bowed) champagne flutes and a good wine glass that can be used for any type of wine. But which wine glass? Because it does matter. My glass maths theory is that if you’re buying wine at £6-10 a bottle, you could improve…

Coconut curry noodle bowl This creamy noodle dish is topped with crunchy cashew nuts for lots of flavour and texture. SERVES 4 PREP 10 mins COOK 25 mins EASY V For the sauce 1 tbsp vegetable oil 2 garlic cloves, crushed 1/2 red chilli, finely chopped (optional) small piece ginger, grated 1 tbsp mild curry powder 1 tbsp soy sauce 1 tbsp sriracha (or another 1 tbsp soy sauce if you don’t want the sauce hot) 400g can coconut milk For the nuts 80g cashew nuts 1 tsp soy sauce 1 tsp maple syrup For the stir-fry 1 tsp sesame oil 2 heads pak choi, halved 200g green beans, trimmed and halved 2 carrots, peeled into long ribbons 3 x 150g packs fresh udon noodles large handful coriander, chopped, to…

Flower power Use pretty faux flowers to bring the countryside into your kitchen. Spring colours Bring pastels to life with delicate watercolour floral motifs. Pride of place Display your baking masterpieces on an elegant cake stand. Sweet treats go hand-in-hand with Easter, so it’s a great excuse for getting your loved ones over for an indulgent afternoon tea. For even more of a sense of occasion, give your kitchen and dining table a bit of a refresh too. Little touches such as lovely new plates, cake stands and other decorative accents will make your tea feel really special. Let Dunelm help you – with a wide selection of quality homeware including cooking and baking equipment and tableware, at great prices. Its timeless new Secret Garden collection is the perfect way…

Good Food contributing editor Rosie Birkett is a food writer and stylist. Each month she creates modern recipes for us. Her book, A Lot on her Plate, is out now (£25, Hardie Grant). @rosiefoodie Hoppers We’re still just lifting the lid on Sri Lankan cuisine in the UK, but judging by the success of London restaurants like Hoppers, and pop-ups like Weligama and Kothu Kothu, this is one love affair with longevity. I certainly can’t get enough of these coconut-laced, rice flour pancakes, which are filled with curry and topped with the sweet-spicy sambol and my chutney. They also tap into the increasing demand for vegan options. SERVES 4-6 PREP 20 mins COOK 30 mins plus 2 hrs resting MORE OF A CHALLENGE V 1 tsp fast-action dried yeast 200g…

Campanula Pinot Grigio 2015 Pinot grigio is something of a chameleon grape. In the north of Italy, it makes very light, floral wines, ideal for knocking back on a warm spring day. In Alsace, it’s known as pinot gris, where it makes rich wine, with flavours of honey and ginger, which beautifully matches the cooking of the region. However, this pinot grigio is from neither of those places – perhaps surprisingly, it’s from Hungary. The taste Weighty and full-fruited with ginger and cinnamon notes, this wine is much closer to a pinot gris from Alsace. That spicy quality and full texture make it just the thing to pair with the spicy tamarind prawns on p56. Patronus ‘Batch 2’ Barossa 2011 The Barossa valley in South Australia is blessed with large…

Burgers make me happy – everyone loves a naughty burger, and this one won’t disappoint. However, using turkey mince rather than beef keeps the fat content down. I like to serve my burger with some healthy sweet potato wedges – plus, going bunless helps to keep carbs down. Lean turkey burger with sweet potato wedges An extra-lean, fat-fighting machine of a burger, served with a side of vibrant greens. SERVES 2 PREP 15 mins COOK 25 mins EASY * uncooked burgers only 1 large sweet potato (about 190g), cut into wedges 260g turkey breast mince (under 5% fat) 1 small red onion, diced 1 garlic clove, grated 1 large egg, beaten 1 apple (about 70g), peeled and grated 2 tsp dried oregano 1 tsp paprika 15g coconut oil 135g green…

London-based Niomi, a blogger and YouTube sensation, has more than 1.6 million subscribers to her lifestyle channel. Her book, Eat Smart, is packed with everyday healthy eating ideas. @niomismart Vegetable tagine with apricot quinoa As ingredients like pomegranates and preserved lemons are more readily available now, I wanted to show how simple it is to incorporate their punchy flavours into dishes at home. This vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! SERVES 4 PREP 30 mins COOK 45 mins EASY V For the tagine 1 tsp coconut oil or olive oil 1 red onion, chopped 2 garlic cloves, crushed 1/2 butternut squash (500g), deseeded, peeled and chopped 1 large aubergine (500g), chopped into large chunks 2 red peppers, chopped 400g can…

Ham hock colcannon SERVES 4 PREP 20 mins COOK 20 mins EASY 800g floury potatoes (such as Maris Piper or King Edward) 50g butter 3 garlic cloves, chopped 1 small Savoy cabbage, shredded 8 spring onions, sliced on a diagonal 100ml double cream 2 tbsp wholegrain mustard 180g ready-cooked ham hock 4 eggs 1 Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily. 2 Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set…

Nova Scotia, New Brunswick and Prince Edward Island (PEI) may ring more of bell than the catch-all moniker of Atlantic Canada, particularly if you’re a Titanic buff or spent your childhood reading Anne of Green Gables. Whether you’ve any prior knowledge or not, Atlantic Canada makes a fabulous foodie family holiday. Miles of coastline with sparklingly clear, cold water are home to lobsters, mussels, oysters, clams, scallops and, of course, fish. PEI, with its rolling picturesque farmland, is a mass producer of potatoes, and there are orchards and vineyards in Nova Scotia. As well as eating, there are adventure sports to be tried, extraordinary natural phenomenon to watch (such as the tidal bore wave in the Bay of Fundy), and wildlife to be spotted everywhere, from whales and bald eagles…

Bath Farmers’ Market One of the best in the South-west, this Saturday morning market has a great range of produce (don’t miss smoked fish from Felce Foods). bathfarmersmarket.co.uk The Fine Cheese Co Bath has two top-notch cheese shops (the other is Paxton & Whitfield), but Fine Cheese has a more wide-ranging selection, along with fabulous condiments and prepared plates. finecheese.co.uk Bertinet Bakery Lately downsized from a café to a tiny bakery, Bertinet still remains the place to buy sourdough. bertinet.com The Foodie Bugle Shop A beautifully styled small shop and tea room, packed with gorgeous buys: preserves, chocolates, antique cutlery and beeswax candles. thefoodiebugle.com Comins Tea House A cool, contemporary tea shop offering an astonishing range of authentic Chinese, Japanese and Taiwanese teas. Enjoy dumplings at lunchtime and cakes in…

SERVES 2-3 PREP 30 mins plus standing COOK 1 hr 10 mins V For the tomato sauce 2 garlic cloves, thinly sliced 3 tbsp olive oil 400g passata small pack basil, leaves only, roughly torn For the gnocchi 300g potatoes 180g plain flour 1 egg 50g parmesan, grated, plus extra to serve 75g mozzarella, torn 1 First, make the gnocchi. Peel the potatoes, boil for about 30 mins, then mash and leave to cool. Tip the mash into a mixing bowl, add the remaining gnocchi ingredients and mix with a wooden spoon. Once combined, knead with your hands until you get a smooth dough – tip it out onto your work surface if you need to. Cover and leave the dough to stand for 30 mins. 2 Meanwhile, make the…

Food writer and stylist Olia, who was born in Ukraine, trained as a chef at Leiths School of Food and Wine before working at Ottolenghi. Her best-selling book Mamushka is a celebration of her culinary heritage, and she is now working on a book about the food of Georgia. Olia is also running a food photography gastro-break in France this June ( biginfrance.com ). @oliahercules @OliasGastronomy Pierogi Variations on these dumplings are found all over Eastern Europe, with the fillings sometimes being a simple cheese curd or potato. They’re mostly vegetarian, but that doesn’t mean that meat isn’t involved – often the dumplings are filled with the leftover vegetables that have been slow-cooked with meat. They can also be sweet. One of my favourite…

Loaf cake SERVES 8 PREP 15 mins COOK 50 mins EASY 175g unsalted butter, softened, plus extra for the tin 150g golden caster sugar 2 large eggs 225g self-raising flour 50g natural yogurt 1 Heat oven to 190C/170C fan/gas 5. Butter and line the base of a 450g loaf tin. Using an electric whisk or stand mixer, combine all the ingredients with a pinch of salt. Spoon into the tin and bake for 50 mins until a skewer inserted into the centre comes out mostly clean, with a few dry crumbs attached. 2 Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely. Will keep for three days in an airtight container. PER SERVING 367 kcals • fat 20g • saturates 12g…