Innholdsfortegnelse for May 2017 i Good Food

‘Did you really throw away three whole bags of food every week?’ That was my question to Keith Kendrick, BBC Good Food’s new Head of Magazines, who was one of four writers to take our eco challenge this month. With three kids and a commitment to cooking from scratch, his reply proved the adage that, if you want something done, ask a busy person: ‘I spend weekends peeling veg for the kids’ weekday meals, plus they get through lots of fruit, leaving behind piles of skins and cores. But having challenged myself to cut down on what goes in the bin, we’re down to just two bags of unavoidable food waste – result. And after reading this month’s Test Kitchen tips (p136), I’m inspired to try composting – even though…

Pre-prepared veg While it might save time, it’s more expensive, less nutritious and goes off quicker than unprepared veg – not to mention all the extra packaging! Plastic packaging Down with plastic! Unilever (which owns Knorr, Hellmann’s and more) has vowed to make all its plastic recyclable by 2030. Haddock According to the Marine Conservation Society, haddock is no longer one of the most sustainable fish choices, after numbers in our seas have dwindled. Try pollock or coley instead.…

If the weather’s nice enough for a Bank Holiday picnic, we have the wine for you. This Yarrunga Field Special Reserve 2016, from New South Wales in Australia, is bottled sunshine. It’s a blend of myriad grape varieties, paying tribute to the old ways of winemaking. There’s a tiny bit of oak in there, but mainly it’s all about zingy fresh fruit and, with only a relatively modest 12% alcohol, it’s the perfect picnic wine to enjoy on a hot, sunny day. This wine is part of our great mixed case wine offer on page 100.…

Upcycled White Russian MAKES 4 PREP 20 mins plus 24 hrs steeping EASY Black Cow produces a pure milk vodka that is perfect for this recipe, as it blends seamlessly with the cream. Interestingly, Black Cow’s vodka-making process starts with whole milk, which is separated into curds and whey. The whey is used to make the vodka and the curds to make a cheddar cheese. 3 tbsp used ground coffee (see tip, below) 250ml dark rum 2 tbsp maple syrup ice 1 vanilla pod 150ml double cream 150ml milk vodka (we used Black Cow) 1 Put the coffee grounds in a jar or bowl. Pour over the rum, cover and steep for 24 hrs. Once infused, strain the rum into a jug through a sieve lined with kitchen paper, then…

Traceability Simply being able to trace each leg of the journey that has brought an ingredient to your kitchen or table. Not just a simple country of origin stamp, but knowledge of the region, farm and farmer that grew your produce. Fairtrade A global accreditation body that guarantees Third World farmers are receiving a fair price for their produce. Direct Trade This refers to the importing of coffee directly by a roaster from a farmer, bypassing the importers. The farmer achieves the best possible price for their beans and, critically, the quality of the bean is financially incentivised. Soil Association This organisation certifies organic produce (soilassociation.org). Biodynamic Biodynamic farming is built on the principal of seeing the ecosystem as a whole entity and promoting health and balance throughout it. Biodynamic…

GOOD FOOD’S MEAT COOKBOOK Our brand-new collection of 110 classic recipes features everything from prime steak to perfect pies. On sale now, £6.99. GF SHOWS Discover a BBC Good Food Show near you – find out more on page 116. Readers save 20% on tickets! GOOD FOOD ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. PINTEREST With over 4,000 pins on our profile, visit pinterest.com/ bbcgoodfood for endless recipe inspiration.…

About me As a blogger, I love to eat my way around Glasgow, but I also do a good bit of cooking. I try to be as healthy as possible, and rely on lots of beans, lentils, grains, fruit and vegetables, which usually come in some form of packaging. I also buy a lot of non-dairy milk. I had no idea how I’d go about sourcing all of this minus the packaging. The challenge A quarter of all domestic waste is packaging, which can be difficult or impossible to recycle. Plastic is particularly harmful to the oceans. My challenge was to avoid, when possible, buying packaged food for two weeks. If I did buy any, it had to be recyclable. Getting started I visited a few shops to assess what…

WHERE 225a West George Street, Glasgow G2 2ND 0141 572 0899 gamba.co.uk COST Three-course set menu, £45 BEST DISH Sole meunière VERDICT Forward-thinking and sustainable ‘Fat, crisp, hand-cut Rooster potato chips for dredging through the lemony butter are the perfect side’ Gamba seems to be rather an old-fashioned restaurant. I don’t mean that in a classic or traditional way, just that it comes across as stuck in the aesthetic and restaurant culture of the late ’90s when it first landed on the Glasgow scene. There are its striped velvet banquettes, high-backed chairs, piscine artwork and over-bright lighting. Staff are strictly hierarchical in a very last-century way: the punctilious maître d’ in charge, the smiling young women most emphatically lower down the chain of command. And its formally laid-out, regularly changing…

Pea, broad bean & rocket risotto with chicken We’re always looking for ways to waste less food, which is how we came up with this month’s cover star. It has bags more flavour than the average risotto, as it’s cleverly made from a tasty stock of the pea pods, woody asparagus ends, and parsley stalks, which normally get thrown away. SERVES 4 PREP 20 mins COOK 50 mins EASY 1 litre vegetable stock 250g fresh peas in their pods, podded and pods reserved 200g bunch asparagus, trimmed (woody ends reserved) and sliced small pack parsley (25g), leaves picked and roughly chopped, stalks reserved 3 tbsp olive oil 50g butter 1 onion, finely chopped 300g risotto rice small glass of white wine 100g podded, blanched broad beans (peeled if you like)…

Rhubarb plants can be pretty ugly. I don’t mean the candy-pink rhubarb grown in the dark in forcing sheds (and harvested in flickering candlelight). With their slender stalks and pale green leaves, these are the debutantes of the rhubarb world, tended with the utmost care until they’re ready to be launched into the world. Forced rhubarb is delicately flavoured and fetches a high price. It arrives in the middle of winter, just when we need brightness and sharpness. In May we are on to main crop rhubarb, grown outside. It’s coarser – it can be stringy – and the colour varies from deep red to khaki green. I love an underdog and it irks me that main crop rhubarb is regarded as some kind of ‘also-ran’. If you can find…

Coconut & banana pancakes Use coconut milk in a pancake instead of egg and milk, and you’ve instantly made it vegan. MAKES 8-10 PREP 10 mins COOK 15 mins EASY V 150g plain flour 2 tsp baking powder 3 tbsp golden caster sugar 400ml can coconut milk, shaken well vegetable oil, for frying 1-2 bananas, thinly sliced 2 passion fruits, flesh scooped out 1 Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender. 2 Heat…

Wine expert Henry Jeffreys, along with the BBC Good Food team, tasted his way through over 100 wines to choose our Wine Club selection. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. His first book, Empire of Booze, is out now. Find Henry’s tasting notes, including food pairings, for all the selected wines at bbcgoodfood.com/wine-club. Riversong Riesling 2016 Germany’s greatest grape does magical things when transported to Chile, and this wine is a perfect example. It’s made by one of the country’s most prestigious wineries, Luis Felipe Edwards, in a cool part of the Maule valley, not far from Santiago. It is intense and concentrated: tangy and smoky, with zingy limes and honey. Those bright flavours would work beautifully with spicy (but not…

Healthy mac ’n’ cheese SERVES 2 PREP 10 mins COOK 25 mins EASY V 85g wholewheat penne ½ tbsp rapeseed oil 2 leeks, washed and sliced 50g spelt flour 2 tsp English mustard powder 200ml semi-skimmed milk 80g baby spinach 50g extra-mature cheddar, finely grated 2 tomatoes, quartered if large 1 Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened. 2 Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will…

The recipe I grew up with I was brought up by a metrosexual father and a mother who worked. My dad can cook, hang pictures and arrange flowers. He loved Anglo-Indian curries and would curry anything. My dad taught me to cook eggs when I was quite young, long before my mum got cancer when I was 17. He took scrambled eggs incredibly seriously – there was none of this milk malarkey, just a little melted butter in the pan. I like to put a garlic clove on the fork that you use to muddle the eggs before you put them in the pan. You could never say, oh these eggs have garlic in them, but it gives a tiny hint. I like scrambled eggs with roasted tomatoes and spinach…

The Little Fish Market Tucked away in a side street just off Hove seafront, former Fat Duck chef Duncan Ray is cooking (single-handedly) some of the best modern seafood dishes in the country. The £50 five-course tasting menu showcases the day’s local catch, transformed into precisely cooked, elegant dishes, such as turbot with chicken wing, morel mushroom & sherry sauce. Desserts such as nougat glacé with mango sorbet & chocolate sauce are every bit as delicious and refined as the savoury courses. thelittlefishmarket.co.uk SO 64 Degrees Book in advance to bag a stool at the counter overlooking the open kitchen of this hugely popular but tiny restaurant, to watch chef Michael Bremner and his team cook modern small plates from a short, daily-changing menu. You’ll recognise Michael from his stint on…

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 Milder than goat’s cheese, goat’s curd is a fantastic ingredient to use with vegetables – but it’s surprisingly difficult to buy in shops. So why not make your own? Goat’s curd Once ready, the curd can be rolled into balls and coated in chopped herbs or cracked pepper. MAKES 200g PREP 5 mins COOK 15 mins MORE EFFORT V 1 litre organic full-fat goat’s milk 3 tbsp organic apple cider vinegar 1 Pour the milk into a saucepan, keeping 1 tbsp back. Heat the milk until it reaches 90C – use a digital cooking thermometer to measure it. Turn off the heat, stir in the vinegar, then…

Pani puri is a popular street food in India (in the north of the country, it’s known as golgappa). It consists of round, crisp, hollow puff of dough called a puri, filled with tangy flavours and contrasting textures. SERVES 4-6 PREP 1 hr 10 mins plus at least 2 hrs chilling and 1 hr resting COOK 40 mins A CHALLENGE V For the pani water 25g pack mint 50g pack coriander 5g ginger 2 green chillies 2 tbsp tamarind pulp 1 tsp ground cumin 2 tsp red chilli flakes 1/4 tsp asafoetida For the filling 400g can chickpeas, drained 2 large potatoes, diced into small cubes 1/4 tsp asafoetida 1 tsp ground cumin 1 medium red onion, finely chopped small pack coriander, stalks left on, finely chopped 1/2 lemon, juiced…

Joe Wicks Our fitness guru’s Cajun chicken is quick and easy to make, packs a spicy punch and is loaded with muscle-building protein (p102). Joe is cooking live at the BBC Good Food Show Summer at Birmingham NEC (15-18 June); see p116 for details. John Torode This month, the BBC MasterChef judge works wonders with leftover chicken and rice, adding prawns and chorizo to create a special Friday night treat (p66). Lulu Grimes Our Hub director says: ‘Our Test Kitchen is as green as possible. We recycle, compost and use every scrap we can – all the recipes we test are devoured, and any leftover ingredients are used up by the team.’…

Skinted OXO Good Grips compost bin, £11.93, amazon.co.uk With a 2.8-litre capacity, this is ideal for smaller households and will fit neatly on a worktop. The removable lid makes emptying easier and the bin itself is dishwasher safe. There’s also a handle for carrying. Minted Joseph Joseph Stack 4 Food Waste Caddy, £30, josephjoseph.com This food waste caddy features an odour filter that allows air to enter and circulate inside, reducing moisture and, in turn, eliminating odours. It’s easy to clean and carry, and with a 4-litre capacity, you won’t need to empty it every day.…

We all know a square or two of dark chocolate is good for us, and now, if you switch to raw chocolate, you can have double the satisfaction. Why it’s on-trend Raw chocolate ticks all the boxes. It is higher in vitamins and antioxidants than normal chocolate, as the cacao beans are left unroasted. It’s made with no artificial sugar, is environmentally friendly (it requires less energy to produce), and is often organic and Fairtrade. And wait, there are more reasons – it’s dark, decadent and delicious! Where to find it? Visit the Raw Chocolate Company (therawchocolatecompany.com) and Ombar (ombar.co.uk) for more flavours than you can shake a stick at. Whole Foods also has a great selection of raw chocolate, as do most health stores. Or why not make your…

The Midlife Kitchen by Mimi Spencer & Sam Rice (£25, Mitchell Beazley) In your forties and fifties, health becomes more of a priority as your body changes – the perfect time to overhaul your diet to maintain a healthy heart, bones, skin and brain. In this book, rather than focusing on fads or fasting, the vibrant recipes champion a balanced diet with less sugar, better fat and good carbs. Our must-try recipe Crispy trout with Asian salsa. On the Side by Ed Smith (£20, Bloomsbury) Sides are often an afterthought, but food blogger Ed gives them star billing. Forget overcooked broccoli, here are 140 inspiring recipes for greens, vegetables, roots and pulses – think garlic oil pea shoots and spinach & preserved lemon freekeh. There’s a…

Omega-3 fats are beneficial for heart health, and the best source is oily fish. These are rich in long-chain fats, known as EPA and DHA, which have the most direct health benefits. But what can vegetarians eat to ensure they get sufficient omega-3 fats? Plant-based sources include flaxseed (linseed), rapeseed oil and nuts like walnuts, pecans and hazelnuts, as well as soya and leafy green veg. Try including them in your daily diet and look out for foods that have omega-3 added to them, such as omega-3-rich bread, eggs and some spreads. If you still think your diet falls short, ask your doctor about taking a supplement. gf GREEN BUY Stainless-steel water bottles, £14 each, creative-tops.com Say no to plastic bottles with this stylish alternative – double…

Halo Three Mountain coffee, £10 (for 10 capsules), halo.coffee Did you know that 75% of coffee capsules produced globally are sent to landfill? On a mission to change this, Halo has produced the first fully compostable coffee capsule, filled with fresh coffee made from a blend from three of the world’s tallest mountains. Quello sparkling wine, from £3.50 for a 200ml can (visit quellosparkling  wine.com for stockists) Quello is naturally fermented from Trebbiano and Pagadebit grapes. This semi-sparkling wine is sold in recyclable aluminium cans. Less weight and less waste. Spare Fruit apple crisps, £1.25, Selfridges and sparefruit.com These are made from 100% ‘rescued apples’ – those deemed too ugly or misshapen to be sold in supermarkets. Whole Kentish apples, pips…

About me As a dad and a foodie, I’m used to cooking family meals. I batch-cook the kids’ meals, but prefer to cook on a whim for my wife and me. We normally throw out three small caddy-sacks of food waste a week. The challenge WRAP (the Waste & Resources Action Programme) classifies food waste as avoidable or unavoidable. Avoidable waste means food that could have been eaten. WRAP says 7.3 million tonnes of household food waste was thrown away needlessly in 2015. My challenge was to not add to that mountain! Getting started My strategy was two-fold: planning meals and creative use of leftovers. Week one I wrote out two plans for the week – one for kids, one for adults – and ordered lots of ingredients. At the…

About me My partner and I rely heavily on meat for all meals. I’m also a cheese addict, so was keen to find out if I could manage without it. The challenge Meat production has quadrupled worldwide since the Sixties, with major environmental implications. Following a plant-based diet helps to reduce our carbon footprint. I wanted to do my bit by not eating foods that contain animal products, including meat, fish, shellfish, dairy, eggs and honey. Getting started The first hurdle was telling friends and family – the words ‘bland’ and ‘lack of protein’ were thrown about, and I worried that socialising might be hard. After some research, I concluded that protein wasn’t a problem – there’s enough in veg, beans, nuts and seeds. It’s harder to get omega-3 (it’s…

‘Have you tried roasting a chicken that has an opened can of beer rammed up its bottom?’ If I were to apply for Mastermind, Cooking with Alcohol would be my special subject. I studied it for this magazine when I lived in New York with all the passion of an over-keen undergraduate. Now back at home, I have altruistically investigated the way liquor is used in food in the UK, and I can confidently assure you we are whupping the Americans hands down. Last year, a brilliantly innovative bar popped up in London called Eat Your Drink – imagine the magic of Charlie and the Chocolate Factory, only with more alcohol. They sold candy floss that had been infused with martinis, spritzed the air with daiquiri-flavoured perfumes, then showered it…

Saturday brunch Teatime treat Dinner for 4 Relaxed Sunday lunch How it works We’ve created a series of dishes for you to cook from just one trip to the shops. Use our list to stock up, then follow our recipes and suggestions for leftovers to see you through until Sunday night. The only things you’ll have to throw away are those unavoidable items. Your compost caddy will think you’ve gone away for the weekend! You will need to buy Fruit & veg • 1 large cauliflower• 1 butternut squash• 2 limes• 1 red chilli (2 if you make the pickle)• pot of growing rosemary• 1 small, ripe pineapple• 3 passion fruits• 1kg Maris Pipers• pot of growing thyme• 2 bunches salad onions• 50g bag watercress• 270g pack mixed small tomatoes• 400g carrots (500g if you make the pickle)• broad beans• small pack flat-leaf parsley• 1 lemon…

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 series continues on BBC One until Friday 12 May. @JohnTorode1 So this month I’m doing one of my favourite things: transforming leftovers – namely chicken and rice – into something amazing. As my inspiration, I’m taking Good Food’s popular recipe for Monday night rice and making it a bit more special. I’ve added some prawns and chorizo as I think they inject a bit of sparkle, then I’ve completely mixed it up and seasoned it with chicken soup for flavour. I love the original recipe, but as its name suggests, it’s very ‘weeknight’, while I think my…

Courgette & caramelised red onion tart Save the core of the courgette: you can freeze it to add to the base of a soup later. For an extra kick, top the tart with salami. SERVES 4 PREP 20 mins COOK 35 mins EASY V plain flour, for dusting 375g block puff pastry 1 egg, beaten 50g butter 3 large red onions, thinly sliced 2 tbsp balsamic vinegar 1 large courgette, cut into long ribbons with a vegetable peeler 100g goat’s cheese mixed green salad, to serve 1 Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden. 2 Meanwhile, melt…

Romilly Newman started her blog, Little Girl in the Kitchen, aged 11 and now works full time in food. Her recipes have been featured in The New Yorker and Teen Vogue. romillynewman.com @romillynewman @foodbyromilly Moroccan chickpea, squash & kale stew This tastes as if it has simmered all day, but in fact it’s quite quick and easy to prepare. I like to serve it over short-grain brown rice or quinoa. If you’re not keen on coriander, use flat-leaf parsley instead. SERVES 4 PREP 35 mins COOK 50 mins EASY V 4 tomatoes, halved 5 tbsp olive oil 250g butternut squash, peeled and chopped into large chunks 1 tbsp thyme leaves 1 garlic clove, crushed 1 onion, sliced 2 x 400g cans chickpeas, drained 1 bay leaf 1 tbsp ground cumin 1…

Good Food contributing editor Joe Wicks, a former personal trainer, is an Instagram phenomenon with 1.7 million followers. His #Leanin15 videos focus on quick, easy cooking – visit thebodycoach.co.uk for your own personalised 90 Day Shift, Shape and Sustain Plan. @thebodycoach Gone are the days when quinoa was an obscure health food – now it’s available in supermarkets everywhere. You can even buy it ready-cooked in packets, so you don’t have to wait 20 minutes for it to cook. If you can’t get hold of the ready-cooked stuff, just use 100g raw quinoa and boil it following pack instructions. Raw quinoa is available in black, white and red, or a mixture. The high protein content of all quinoa makes this a great meal for building lean muscle. Cajun spiced chicken…

Grabbing a sandwich at lunchtime can be convenient, but some are not as healthy as they might seem. Chutneys loaded with sugar, and high-fat cheeses and dressings make some high-street sandwiches as calorific as burgers. It doesn’t have to take long to make your own lunch, and it’s an easy way to add nutrients to your diet, especially from veg, which will help you with your 5-a-day. Our healthy sandwiches keep the bread to a minimum but are packed with good things like slow-release energy from lean protein, fish rich in omega-3 and beans, which will keep you full until supper. There are worries that shop-bought bread is high in salt, so keep an eye on portion size. Always go for a fibre-rich loaf rather than refined white bread, which…

‘Every year I bake a birthday cake for my daughter, Faye, and I love getting creative,’ says Belinda from Reigate in Surrey. ‘Over the years, they have ranged from princess fairy castles to a Mexican skull cake. This year, for her 24th, Faye asked for a salted caramel cake, so I thought, how can I make it different? I took inspiration from an American cupcake book and came up with this recipe – you poke holes in the sponge and pour in a caramel sauce to get extra flavour into every bite. She loved it and Instagrammed it straight away!’ Salted caramel poke cake SERVES 12 PREP 40mins COOK 30 mins MORE EFFORT 110g unsalted butter, softened at room temperature 225g golden caster sugar 150g dark brown soft sugar 3…

Amsterdam is famous for many things, but a thriving restaurant scene has never been one of them. That’s all beginning to change, however, as the city looks to move beyond its hippy image and, led by a new wave of creative young Dutch chefs, establish itself among the great foodie capitals of Europe. The past few years have seen a boom in new openings, with everything from fine dining and pop-ups to vegetarian caf é s and street-food markets. While the variety of food on offer is truly global, a common factor to this foodie revolution has been a strong focus on local and seasonal produce. Many restaurants champion Dutch spirits and wines, and a number of chefs even grow their own vegetables. This approach is perhaps not surprising, as…

Street Diner Sample some of the city’s best street-food vendors, including Dead Good Burrito, at this Friday pop-up al fresco market. streetdiner.co.uk Bluebird Tea Co ‘Tea mixologists’ create unique blends, including maple bacon pancake-flavoured rooibos, at this fun, friendly shop and tea bar. bluebirdteaco.com The Flour Pot Bakery Enjoy the fabulous homemade cakes and Caravan coffee at this stylish North Laine café, then take home a loaf of sourdough. flour-pot.co.uk Ten Green Bottles Try a glass before you take a bottle home at this chic wine shop and bar. It offers a constantly changing and exciting selection. tengreenbottles.com Twin Pines Hip retro-style coffee bar, serving its own blend made with an imported, handmade American espresso machine, served in beautiful bespoke pottery cups. twinpinescoffee.com For 10 more places to eat in…

1 Kitchen caddy Collect kitchen waste (all fruit and veg, no meat) in a caddy ready to carry outside to the bin (see p8 for our best buys). Compost ingredients are heavy, so avoid a large caddy. Make sure it’s airtight to prevent smells. You need to be able to wash it frequently too. 2 Biodegradable bin liners These bags make composting a doddle because you just transfer from the caddy straight to the bin. I’ve tried emptying ordinary bags and they’re liable to drip disgusting compost juice onto your clothing! These are available in most supermarkets, or can be bought in bulk online. 3 Green materials Kitchen waste, grass clippings and weeds provide food for the organisms that process the compost. But don’t add too much green material without…

We have become a nation of chorizo lovers, and now there’s an easy way to make your own. Spicetech’s kit comes with a mincing machine, filling tubes, sausage casings, butcher’s twine and a curing mix, so all you need is pork, pancetta and red wine. Once you’ve made your sausages, find a cool, dark place to hang them. Baste with vinegar a couple of times, and a few days later your rustic-looking chorizo loops are ready. Our moreish test sausages were nicely spiced, with a subtle kick of paprika and chilli that went down a storm. They came out firmer, drier and darker-coloured than the bright-red, soft cooking chorizo you find in supermarkets, and could be eaten uncooked (perfect as tapas or to snack on with a cold Spanish beer).…

1 Carefully tap a small hole in the middle of the puri shell with your finger, or with a teaspoon, as if you are eating a soft-boiled egg. You only want a hole in one side. 2 Spoon in the dry accompaniments, such as potato and chickpeas, and any thicker sauces, such as tamarind chutney. 3 Carefully pour in the chilled mint water so that the shell is about half full. 4 The only thing left now is to eat the whole thing in one go (taking a half bite will result in a messy disaster!). Your mouth will be filled with the tantalising combination of textures and zesty, tangy flavours that make this delicious snack so unique.…

• Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. • Where possible, we use humanely reared British meats, free-range chicken and eggs, and sustainably sourced fish. • We help you to avoid waste by using full packs, or suggesting how to use leftovers. • If egg size is important, we’ll state it in the recipe. Helping you to eat well Our nutritional therapist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official amount an adult should consume daily: Energy 2,000 cals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g,Salt 6g (please note, RIs for saturates, sugar and salt are maximum daily amounts). How we label our recipes…

star letter I have one word for your March issue – wonderful! Two of my favourite things combined: inspiring women and delicious food. I devoured the whole thing in one sitting. Such positivity oozing from the pages was a real treat. It made me realise that cooking is worth more thought than I currently give it. Now, I’ve got a whole list of books to buy, based on the food idols of your team and guests. There are too many names to mention, but I cant wait to get stuck in! Sarah Garstang, Lake District I just couldn’t wait until Easter to try the golden egg baked chocolate tart (April). The shortbread base made a nice change, and I brushed the chocolate shards with gold to match the eggs. It…

EAT WELL FOR LESS Spring in a jar In the new series of Eat Well for Less on BBC One, Gregg Wallace and Chris Bavin want to come up with a quick and easy gluten-free lunch option, so they challenged the Allison family to create a healthy noodle dish in a jar. The end result is ideal for taking to work, as all you need to do is add boiling water. It’s packed with fresh, seasonal ingredients – courgettes, carrots, petit pois and spinach – zinged up by the addition of Asian flavourings, such as soy sauce, ginger, chilli and lime. It’s a perfect, healthy solo lunch for when you’re on the go. Homemade noodle pot Ready in just 15 minutes, this no-fuss meal for one will become a solo…

Zero-waste menus Chef Skye Gyngell is running a three-course menu designed to combat food waste at her restaurant, Spring (17-21 May). Drinks in a can More widely recycled than plastic bottles, drinks firms are using aluminium cans instead. CanO Water (canowater.com) has proved popular. Community fridges Last year, a community fridge was launched in Somerset so that waste food could go to those in need. Now The People’s Fridge (facebook.com/peoplesfridge) has been set up in Brixton, London.…

CRÈME DE LA CRÈME Even if you know your dacquoise from your sfogliatelle, you can but marvel at these ever more baffling bakes. Host Angus Deayton and judges Benoit Blin and Cherish Finden continue to challenge teams of outstanding patissiers. Tuesdays at 8pm until 30 May on BBC Two. MASTERCHEF We’re on the home straight – this month the final five cook a VIP dinner under the guidance of Michelin-starred Paul Ainsworth, travel to South Africa to experience the country’s vibrant food culture, then back to Blighty for one last challenge before the final cook-off. Weekdays on BBC One until 12 May.…

In the beginning We’ve been eating insects (a practice known as ‘entomophagy’) since hunter-gatherer times. They are commonly eaten in Asia, Africa and South America, but consumption waned in Western society with the rise of agriculture and insects being seen as pests. Then Thanks to maverick thinking in the restaurant world, insects made their way onto European menus. In 2012, live ants were served at Noma, René Redzepi’s Copenhagen restaurant. Now Insects have become more widely available due to their potential as a sustainable source of protein. Thomasina Miers’ restaurant chain Wahaca has put grasshoppers (or ‘chapulines’) on the menu in London. The inside scoop Neil Whippey, co-founder of Eat Grub (eatgrub.co.uk), says: ‘There are a number of ways people can enjoy insects, from cooking with insect flour to energy…

5-7 MAY BBC Good Food Show Spring, Harrogate bbcgoodfoodshow.com/harrogate-hic • 6-20 MAY Devizes Food & Drink Festival, Wiltshire devizesfoodanddrinkfestival.info • 11-28 MAY Leeds Indie Food Festival leedsindiefood.co.uk • 13-14 MAY Essex Fine Food Show, Chelmsford City Racecourse 2017essexfinefoodshow.apteventspro.co.uk • 20-21 MAY Monmouthshire Food Festival monmouthshirefoodfestival.co.uk • 27-28 MAY Malton Food Lovers Festival maltonyorkshire.co.uk • 27›29 MAY River Cottage Spring Food Fair, Axminster rivercottage.net/dining-and-events/spring-food-fair…

About me I live in Teddington, south-west London, and cook for my boyfriend and me. I plan meals ahead and do a weekly shop on ocado.com. We mainly cook fish and vegetables, and only eat meat once a week – we buy organic and high-welfare, which is expensive. The challenge More than half of our food now comes from abroad, mainly the EU, South America and South-East Asia. The further food travels, the greater the carbon footprint. The Campaign to Protect Rural England defines ‘local’ as within 30 miles of where you live. In this challenge, I had to buy all meat, fish, bread, dairy, fruit and veg locally. Week one As I live inside the M25, I knew this wouldn’t be easy – there’s not much pasture or agriculture.…

‘Concerns about chemicals in food packaging resonate with me, so I don’t use cling film. I prefer the old plate-on-top-of-the-bowl trick’ I don’t have a dream kitchen. It’s a galley, so we can’t eat in it – but I like to think it’s a green kitchen. I always wanted to make my kitchen habits as ecological as possible, and I was deeply influenced by my grandmother’s wartime frugality. She wouldn’t throw out anything that was still serviceable, be it a jam jar or brown paper. Later, when I was hard up with a young family, I discovered that economising often dovetails with saving the planet. I’d ask myself, ‘Do I really need to buy this?’, and often conclude that I didn’t. Instead, over the years I have honed my eco-kitchen…

More eco-friendly than a bottle – and it tastes good too! It takes 4kWh of energy – enough to power a television for a month – to make just one recycled wine bottle, a sobering thought even if you haven’t seen the size of my weekly trash mountain. This statistic was provided to me by new bag-in-box specialist When In Rome. ‘The melting point of glass is more than 1,000C – higher than that of aluminium or steel, which is why so much energy is needed,’ explains CEO Rob Malin. And don’t even think about dumping them in landfill – a glass wine bottle takes about a million years to decompose! The huge energy wastage associated with single-use glass bottles is the main driving force behind a new growth in…

Good Food contributing editor Tom Kerridge is a regular BBC presenter and chef-owner & Flowers and The Coach – both in Marlow, Buckinghamshire. His latest book, Tom Kerridge’s Dopamine Diet (£20, Absolute Press), is out now. @ChefTomKerridge Chicken is, without a doubt, the nation’s favourite meat. Since my childhood it has become a lot more convenient to buy and cook and certainly isn’t restricted to the once-a-week, whole bird you only ate on Sunday. It’s easy to see why – it’s so versatile, with the different cuts taking on different roles in a recipe. Breast meat, a prime cut of lean protein, when cooked quickly and well can’t be beaten. The dark meat on the legs, which has loads more flavour than the breast needs longer cooking to make it…

Carousel is more than a neighbourhood restaurant, although it’s laid-back vibe and comfortable-but-pared-back interior give it exactly that feel. By night, guest chefs take up residence, bringing new techniques and ingredients to the kitchen. So if you are a chef, it’s one of the most exciting places in the UK to work. This constant stream of information and innovation also gives head chef and co-owner Ollie Templeton (above) plenty of food for thought. Along with his own ethos about ingredients and a playful enjoyment of making great dishes, the lunch menus, under his sole charge, are a seasonal parade of delights. It’s affordable too, with snacks from £3.50, small plates and puddings from £5. Expect foraged ingredients, such as the sea herbs used in the starter here; cross-cultural cuisine, as…

Beetroot & chilli salsa SERVES 4 PREP 10 mins NO COOK V 2 whole cooked beetroots 2 tomatoes 1 red chilli, deseeded 1 orange, peeled 1/4 cucumber small pack coriander, finely chopped 1 lime, juiced To serve tortilla chips or crisps Cut the beetroot, tomatoes, chilli, orange and cucumber into small chunks, then mix them all together with the coriander and lime juice. Season and serve with tortilla chips or crisps. GOOD TO KNOW vegan • low fat • folate • vit c • 1 of 5-a-day • gluten free PER SERVING 47 kcals • fat none • saturates none • carbs 8g • sugars 8g • fibre 2g • protein 2g • salt 0.1g gf tip If you end up with a homegrown glut of beetroot this summer, why…

Goan pulled pork Cooked long and slow, the spices and vinegar mellow to create tender, full-flavoured pork, which you can then shred and wrap up with salad and raita in chapatis. SERVES 6 PREP 15 mins COOK 8 hrs 15 mins EASY * 2 tbsp olive oil 1 large onion, halved and sliced 1 garlic bulb, cloves peeled thumb-sized piece ginger, shredded into very thin matchsticks 1 tbsp ground cumin 2 tbsp each smoked paprika and ground coriander ½-1 tsp cayenne pepper (depending on how hot you like it) 225ml cider vinegar 2kg boneless pork leg or shoulder For the salad 3 carrots, shredded with a julienne peeler or coarsely grated 1 red onion, finely chopped 3 tomatoes, chopped generous handful fresh coriander 1 lemon, juiced 1 tbsp olive oil…

Good Food contributing editor Rosie Birkett is a food writer and stylist. Her cookbook, A Lot on Her Plate, is out now (£25, Hardie Grant). @rosiefoodie Chances are you’ve been eating fermented foods your whole life, maybe without even realising it. So many of the everyday staples we take for granted – like wine, tea, cheese, bread and chocolate – are made using different fermentation processes. And while products like kimchi and kombucha have only become trendy in the UK in more recent years, people have been harnessing the natural process of fermentation all over the world for thousands of years. Personally, I’m nuts about fermentation. I love the funky, interesting flavour profiles that fermented foods bring to my cooking, as well as the probiotic and digestive benefits from the…

Battersea, London ( cooksrilankan.co.uk  ) This year, food lovers will delve ever deeper into global cuisines. And right now, Sri Lankan food is hot (literally!). The success of Sri Lankan street-food restaurant Hoppers, in London’s Soho, has sent foodies hopper mad. These delicious coconutty, crisp pancakes are a Sri Lankan staple. But you don’t have to jump on a plane – or wait in a queue – to try them, thanks to the passionate Numi, whose cookery class uses exotic, little-known spices and ingredients to create delicious, healthy and fiery dishes. From the five menus on offer, I chose isso devilled (mouth-tingling prawns – the ‘devil ‘ being the abundance of chillies), ala kirata (a creamy, aromatic potato curry), katta sambola (a zingy onion and dry…

BEST ALL-ROUNDER Prestige Hard Anodized Non-Stick Smartplus 6-litre pressure cooker, £79.99, prestige.co.uk The durable non-stick surface on this pan makes it very versatile, and we cooked a surprisingly good risotto. It was easy to clean too. Prestige gets top marks for thorough explanations, providing a broad understanding of how different foods work in the cooker so you don’t need to stick slavishly to a recipe. We liked the simplicity and sleekness of the design, and its lightweight feel. Suitable for all hobs, it’s also available in stainless steel. BEST FOR SPACE-SAVING Lakeland microwave pressure cooker, £37.99, lakeland.co.uk Despite its diminutive size, this microwave pressure cooker can still make more than enough food for three-to-four people. It’s very easy to use, with detailed instructions to…