Innholdsfortegnelse for June 2017 i Good Food

I love my phone. I find and follow recipes on it, use it to book restaurants and to discover and buy wine. A recent weekend away was spent at a tiny country pub I’d seen on Instagram. Food news and trends arrive via WhatsApp and Twitter every morning. I’m devoted to the app that monitors the exercise I do, the nutritional content of my breakfast, lunch and dinner, and also nudges me to drink enough water. The last takeaway I had arrived just 20 minutes after I’d ordered and paid for it through an app. My phone has opened my eyes to new ingredients and experiences, and my food life is all the richer for it. Columnist Joanna Blythman, on the other hand, says ‘Tech is destroying the joy of…

Elly Pear’s Let’s Eat by Elly Curshen (£20, Harper Thorsons) This will transform your everyday cooking. Elly takes a make-ahead base for a meal – for example, green harissa – then suggests a few innovative ways to eat it, so that you end up with lots of delicious, modern meals. We love the menus at the back too, including a romantic dinner for two and a hangover brunch. Our must-try recipe Lentil, tomato & coconut dhal with wilted greens, lemon & yogurt Hibiscus by Lopè Ariyo (£18.99, Harper Collins) West African food is still relatively unknown in the UK, but this book by 23-year-old rising culinary star Lopè is set to change that. Packed with bold, vibrant flavours, from hibiscus & sumac prawns to okra &…

Breakfast cereal Goodbye bowls of cereal, hello smoothies. Sales of breakfast cereals have drastically declined as we opt for more on-the-go options, like smoothies and cereal bars. Traditional wedding cakes Three-tiered fruitcakes with thick royal icing are a thing of the past as new wedding cake trends take over. See p108 to find out more. Diet fizzy drinks Low-sugar and sugar-free fizzy drinks have been linked to strokes and dementia in recent research.…

Trill Farm Garden (trillfarm.co.uk) grows wonderful organic vegetables, salads, herbs and fruit. They have a Saturday stall outside Town Mill Bakery (townmill bakery.wordpress.com) in Lyme Regis from Easter until autumn. I’ve been making bread with Stoate’s organic stoneground flour (stoates flour.co.uk) for over 15 years. It’s produced at Cann Mills near Shaftesbury in Dorset. We have a fantastic fish and shellfish supplier – West Country Catch (westcountrycatch.com) in Dorchester. I’ve known Dave and Tim since I was young, before they established their brilliant business selling sustainable fish. The organic farm shop in Cirencester (theorganic farmshop.co.uk) is an absolute joy. Much of the produce they sell is grown on the farm. Well worth a visit if you love good locally sourced food. I’ve been going to the Riverside restaurant…

Emma is the winner of the BBC Good Food Fresh Talent Award in partnership with Pink Lady® Food Photographer of the Year. Emma joins us for six months as our ‘house photographer’. As well as working in the Good Food Test Kitchen to document the cooking team’s recipe development, Emma will be making videos for bbcgoodfood.com and photographing new products. As part of her prize she will also photograph a food feature for the magazine. The judges said of Emma’s entry: ‘Emma was the complete package. She was brilliant at food styling, worked really creatively with colour and light, plus her work was fresh and exciting.’ BBC Good Food Editor-in-chief Christine Hayes and chair of the judges Jay Rayner presented Emma with her award at a reception held in London…

Tuna & caper orzo with parsley SERVES 4 PREP 10 mins COOK 15 mins EASY 350g orzo 60ml olive oil, plus a drizzle for the rocket 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 4 tbsp capers, drained 1 small bunch parsley, finely chopped, a few leaves reserved to serve 270g pack cherry tomatoes, halved 200g can sustainably fished tuna in olive oil 1 lemon, juiced rocket, to serve 1 Bring a large pan of salted water to the boil and cook the orzo until al dente (about 1 min less than pack instructions). Drain and set aside, reserving some of the cooking water. 2 Meanwhile, heat the oil in a large pan over a medium heat, add the garlic and chilli, and sizzle for 2 mins.…

I’ve made many wedding cakes for friends and family over the years and the key is to keep everything simple. This cake bakes all at once from one easy base mix, and the decorations are simple but effective. It’s a good idea to take extra decorative items and a sealed piping bag of leftover buttercream with you if you’re setting up the cake yourself, so you can do a little perfecting when it’s in place. Miriam Nice, Deputy food editor Easiest-ever wedding cake SERVES 70 PREP 20 mins COOK 1 hr EASY * sponges only 12 large eggs 750g self-raising flour 750g golden caster sugar 200ml vegetable oil 350g butter, softened, plus extra for the tins 3 tsp baking powder 3 lemons, zested For the buttercream 500g butter, softened 1kg…

Menu for 8-10 White wine sangria Braised & barbecued pork shoulder with cider ketchup Caramelised onion focaccia Apple & radish remoulade Herby potato salad Charred courgette, runner beans & ricotta Eton mess cheesecake White wine sangria SERVES 8-10 PREP 5 mins plus chilling NO COOK 2 bottles white wine 300ml ginger wine (we used Stone’s) 80ml elderflower cordial 4 limes, thinly sliced into rounds 3 peaches, sliced large handful raspberries ice 1 litre sparkling water edible flowers (optional) Put all the ingredients (except the ice, water and flowers) into two large jugs and put in the fridge for at least 1 hr to chill. Just before serving, top up with the ice and water. Pop a few edible flowers in the jug, if you like. GOOD TO KNOW gluten free…

Good Food contributing editor Diana Henry is an award-winning food writer. Every month she creates exclusive recipes using seasonal ingredients. Her tenth book, Simple (£25, Mitchell Beazley), is out now. @DianaHenryFood It’s 11pm and the sky is blue-black, the colour of mussel shells. There are flickerings of northern lights activity, little feathers of light moving gently across the sky. I’m in Norway, cooking fish on the beach, the area lit by candles and the occasional lighter, and having one of those ‘Am I dreaming?’ moments. My job allows me to eat pretty good food, but it’s rarely as intensely pleasurable or as simple as this. King crab, mussels and scallops – caught that day – are being placed on the rack above the hot embers (we haven’t even cleaned the…

A few years ago, when I was in Cambodia filming the BBC’s Far Eastern Odyssey, I watched this being made in the village of Kompong Khleang – a village built on stilts by a lake, near the temples of Siem Reap. It’s a salad of smoked mackerel, mango and lime juice, with a lovely crunchy texture from the addition of roasted peanuts and chilli. In the series, it was cooked by our guide’s aunt, but it’s so good that I’ve put it on the menu at my new restaurant, Rick Stein, Barnes. Spicy green mango salad with smoked fish SERVES 2 as a main course or 4 as a starter PREP 20 mins COOK 5 mins MORE EFFORT 4 smoked mackerel fillets vegetable oil, for deep-frying 1 green mango 1…

DO …turn off auto-locking. It’s a real pain when your screen locks mid-recipe and you’re too covered in food to swipe it back to life. Just don’t forget to change it back again or you’ll run out of battery fast. …organise your apps into esily findable groups – and delete those you don’t use more than a couple of times after downloading them. …switch on location services. Restaurant recommendation and takeaway apps will use your location to find the best food and drink in your area. DON’T …leave your phone on the table. Once you’ve got that winning shot, put it away. Mealtimes are for engaging with your fellow diners. …forget to log in. Some apps block access to certain features until you’ve created an account.…

‘Place names were iced onto doughnuts, and menus were printed on shortbread biscuits’ As the wedding rituals of our grandparents get rewritten by new generations, catering for marriage feasts is also changing. It’s now more playful, experimental and focused on a great party rather than a grand tradition. This month I’ve grilled wedding planners, event companies and scoured #wedding Instagrammers to uncover the new trends in wedding food. They’re bold… DRINKS Wedding cocktails in 2017 are less likely to be Bellinis and more likely to take the form of jelly cubes made from prosecco and peach juice, or exotic floral drinks like the Marriage Mojito, made with vodka, lime juice, dried lavender, raw honey and coconut water, with frozen blueberries instead of ice. Also big are scoops of lemon sorbet…

We have teamed up with the inspiring Romy Gill for an exclusive BBC Good Food restaurant event in July. Romy’s style of cooking is modern Indian – she updates well-known classics, and takes them up a notch with her fresh spicing and skilful use of the tandoor oven. Join us at this exciting evening, where you will meet Romy and enjoy a feast of contemporary Indian dishes, including a surprise course. Also, wine expert Shane Holland will pair specially chosen wines with every course. Spaces are limited for this unique event, so book your place now! DATE Thursday 27 July PLACE Romy’s Kitchen, 2 Castle Street, Thornbury, Bristol BS35 1HB TIME 7-11pm PRICE £50 per person, £45 for magazine subscribers (see below) – includes a goody bag worth £25 BOOK…

Bundobust If you’re looking for a venue that encapsulates the city’s contemporary dining scene, Bundobust has a street-food vibe, DIY decor and craft beer. A collaboration between Marko Husak (of Bradford beer bar The Sparrow) and chef Mayur Patel (whose family run West Yorkshire’s Gujarati restaurant, Prashad), Bundobust originally sold itself, modestly, as a bar that happened to serve vegetarian Indian small plates. It remains steadfastly no frills – you order at the bar and food is served in little waxy tubs – but Bundobust’s bhel puri, massala dosa, tarka dhal and bhajis are all exceptional in their freshness, depth and adept spicing. It also carries beers from global scene-leaders such as Mikkeller, Two Roads and Burning Sky. Plates £3.50-£6. bundobust.com CE, CD The Reliance Well into its second decade, this…

BEST INNOVATION AnySharp Pro, £17.45, anysharp.com This diminutive gadget is a smart invention. The smallest sharpener we tried, it takes up barely any kitchen space, and the lever secures the suction base to the surface incredibly firmly – so much so that you could sharpen one-handed. It feels safe, intuitive to use and – after three pulls – our blunt knife was very sharp. BEST FOR OVERALL SHARPENING ProCook twin wheel knife sharpener, £27, procook.co.uk This sharpened our knife beautifully and was probably the best sharpening stone of all. The handle places your hand a safe distance away from the blade area, and the tip of adding water to lubricate the wheels worked a treat. BEST ERGONOMICS Robert Welch Signature hand-held knife sharpener, £22,…

Buttermilk scones Once you have mastered a basic scone recipe, you can knock out a batch in half an hour – and then you can start getting fancy with the flavourings. Try these three twists (right) for teatime. MAKES 6 PREP 20 mins COOK 12-14 mins EASY 225g self-raising flour, plus extra for dusting ¼ tsp salt 50g butter, very cold, diced 150ml buttermilk (or milk) 1 Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers). Stir in flavourings at this point. 2 Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough – stop…

Rick Stein The BBC chef shares an Asian-inspired recipe for spicy green mango salad with smoked fish from his Far Eastern Odyssey series (p94). ‘It was cooked by our guide’s aunt, and it’s so good I’ve put it on the menu at my new restaurant,’ says Rick. @rick_stein Rhodri Marsden He was so in at the beginning of social media that he’s known, simply, as @rhodri. Find this technology journalist’s pick of life-changing food apps on page 101. Miriam Nice The genius behind the animations, videos and many illustrations you’ll see across @bbcgoodfood Facebook and Instagram. You can also follow her @miriamjnice.…

Skinted Kenwood mini chopper food processor, £19.99, John Lewis With a 300W motor, sharp stainless-steel blades and two speed settings, this dinky food processor makes light work of chopping ingredients, hard or soft. The 350ml-capacity bowl has an oil drip lid, meaning it’s great for making mayonnaise and other sauces. Super- easy to use and clean, it’s a great bargain buy for students and those with a small kitchen. Minted Magimix Le Mini Plus food processor, £149.99, Selfridges This powerful but surprisingly quiet food processor comes with all the attachments you’ll ever need – a sharp cutting blade, blending attachment, egg whisk, slicing and grating discs, citrus press, and a mini blade and bowl for smaller quantities like dips and baby food. All blades and bowls are dishwasher safe and…

Help small hands show papa the love this Father’s Day (18 June) with our fun and imaginative projects for kids. Medal cookies Every hero deserves an iced medal cookie. Simply pierce your biscuit dough with a pencil before baking, ice in bright colours and add edible glitter and ribbons. Personalise it Take Dad’s favourite treat to a whole new level – whether it’s Twix cookies, a loaded brownie cake or a homemade pie with his name in pastry. Big breakfast ideas When it comes to Father’s Day, you should never forget the lie-in. Keep the kids (quietly) busy with some special breakfast preparations, from baked dippy eggs to blueberry & lemon pancakes. You’ll find all the recipes mentioned above, and many more, in our Father’s Day for kids collection: bbcgoodfood.com/recipes/collection/fathers-day-kids.…

Northern Bloc hazelnut & tonka bean ice cream, £4.50 (500ml), Co-op Imagine the inside of a smooth praline-filled chocolate, but in ice cream form. It’s delicious on its own, or serve with a slice of chocolate tart for an elegant dessert. Manomasa tortillas with Serrano chilli & Yucatan honey, £2, Waitrose Hexagon-shaped for easy topping, these corn tortilla chips are studded with green lentils and flavoured with fiery chilli, a hint of honey and coriander. Try dunking in cool tzatziki. The Coconut Collaborative Little Lemon Temptations, £2.50 (pack of four), Tesco These tiny pots pack a real punch. They’re thick and creamy with an intense lemon flavour, a bit like lemon posset. The difference? They’re dairy free. Conker Spirit cold brew coffee liqueur, £30 (70cl), boroughwines.…

3 JUNE Taste Of Grampian, Aberdeen tasteofgrampian.co.uk • 9›11 JUNE Cheltenham Food & Drink Festival garden-events.com • 10›11 JUNE York Food & Drink Festival Market yorkfoodfestival.com • 10›11 JUNE The Cheese & Chilli Festival, Christchurch cheeseandchillifestival.com • 17 JUNE Reading Chilli Festival readingchillifest.co.uk • 24›25 JUNE Colchester Food & Drink Festival foodanddrinkfestivalsuk.co.uk • 24›25 JUNE Shrewsbury Food Festival shrewsburyfoodfestival.co.uk…

‘Grieves is channelling the Italian ethos that flavour trumps looks and fine produce must be treated with humility’ Patricia, darling, you had me at sizzling beef fat. It’s the first thing I smell as I open this bistro’s door and, well, is there any greater welcome than a sweet, smoky backdraft of hot triglycerides? It is the olfactory equivalent of a hug from an old friend. Come in, it says. Relax. Let’s have a good night. The Patricia staff help in this greeting (just two waiting-on; this is an intimate space). They radiate easy self-confidence. There’s no flash of panic in the eyes, no pestering, when I say that I want to take my time, kick back and order (lots) at a leisurely pace. First, I needed a beer (Blonde…

Dried shrimp These provide both texture and flavour to dishes – they need to be soaked before you use them. Galangal root Galangal has a sharper, more citrussy flavour than ginger, which will really transform Thai dishes made at home. Thai basil With a sweet basil flavour and a hint of aniseed, this herb will also give your dishes a classic Thai aroma. Grow a pot on the windowsill if you cook Thai often. Palm sugar Made from the sap of coconut trees, this sugar has a signature caramel flavour, which works with the salty, spicy and umami elements of Thai cooking to perfectly balance the seasoning. BEST BUYS Tilda fragrant jasmine rice Easy to cook, and provides the perfect fragrant side to any Thai curry. Por Kwan tamarind paste…

Good Food contributing editor Joe Wicks, a fitness coach, has become an Instagram phenomenon with 1.8 million followers and his #Leanin15 videos, which focus on quick, easy cooking. His 90-Day SSS (Shift, Shape and Sustain) Plan has inspired men and women nationwide to sign up to his programme of healthy recipes and workouts. thebodycoach.co.uk @thebodycoach Joe’s book, Lean in 15: The Sustain Plan, and his DVD, Joe Wicks: The Body Coach Workout, are out now. This mega Spanish omelette needs about 20 minutes of your time, but it tastes great, hot or cold. It’s perfect for carrying to work in a lunchbox with some fresh salad. If you don’t want the fuss of making the omelette, try turning it into a tasty scrambled egg dish, or poach the eggs and serve…

Good Food contributing editor Tom Kerridge is a regular BBC presenter and 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. @ChefTomKerridge Ican’t think of a better subject than homemade pastry to kick-start my new series on weekend cooking, when you have more time in the kitchen. Pastry isn’t difficult, but it is a staggered process. For the best results, you need time for it to chill, to roll it out, chill again, plus time in the oven and then to cool completely. It’s definitely a weekend job! As it’s summer, pastry to me means pies, pasties, quiches and tarts – all make-ahead, hearty, filling and, should we be blessed with a…

Tandoor Chop House is a mash-up between a North Indian dhaba (diner) and an old-school (think 19th-century) British chop house. From the same stable as Breddos Tacos and Eggbreak, and steered by Ennismore restaurants director Graham Hall, the kitchen work is overseen by chef-director Ross Clarke with Kapil Jogdand wielding the skewers. The front window showcases the menu, fine cuts and quality naans, and this is exactly what you’ll get – no curries, no messing about. Three brass tandoor ovens, one fired by coal and two by gas, face the room, mercifully hidden behind glass, which keeps the heat at bay. Out of these come skewer after skewer of roasted meat and veg, and piles of blistered naans. The interior is a comfortable mix of red banquette and rattan chairs.…

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. He is also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. 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. Saveur du Soleil Blanc 2015 This is a classic Languedoc blend where the three grapes work together in perfect harmony. The viognier provides peachy fruit, the vermentino (also known in this part of the world as rolle) brings lemons and thyme, and the grenache blanc gives it weight and a…

‘I favour sitting down at a table and being mindful about what’s on your plate’ Like many people, I spend more time in front of a computer than is good for me. It’s inevitable in my line of work, but my smartphone habit is even more of a problem. I can easily justify why I need to have it by me: my work is unpredictable, and people expect a swift reply these days. Yet, if I’m honest, I check my social media accounts and emails more frequently than I need to. Recently, when I read an article by a woman who had deleted all the social media apps from her phone because ‘they were turning me into an idiot’, I smugly thought, ‘Well, I’m not that bad – yet’. But…

The recipe I grew up with Spaghetti Bolognese reminds me of my childhood because it was the first time I got involved in chopping and stirring, and understanding how flavours combined. Everyone does their spag Bol a different way. My stepmum always put a lot of vegetables into hers – she used courgettes, carrots and peppers – but my mum (former Blue Peter presenter Janet Ellis) went with tomato, beef and lots of garlic. So the dish also reminds me of the two houses I grew up in after my parents split up when I was four. My mum’s house is in Ravenscourt Park, west London, and my dad lived in St Margarets, a 20-minute drive away. I wouldn’t say it was the ideal childhood, but my parents were both…

‘I’ve always had a bit of a sweet tooth, and I’ve got a few recipes that I usually treat friends and family with,’ says Candy, a nurse from Cheshire. ‘My go-to recipe tends to be a lemon drizzle cake, but these make a lovely summer alternative.’ Cherry & coconut flapjacks MAKES 12 PREP 10 mins COOK 35 mins EASY 250g butter 250g soft brown sugar 175g golden syrup 425g oats 200g cherries, pitted and halved 50g coconut flakes 1 Heat oven to 180C/160C fan/ gas 4 and line a 20 x 30cm baking tin with parchment. Melt the butter, sugar and syrup in a large pan over a medium heat. Once melted, stir in the oats, coating them well. 2 Tip3/4 of the mix into the tin and scatter the…

One of the world’s great gastronomic cities, Hong Kong draws chefs and gourmets from across the globe. From top French restaurants to Cantonese fine dining, there’s nothing you can’t eat here – including, most notoriously, snake, and shark’s fin soup. People tend to dine out as working hours are long, locals’ flats are small, and restaurants are cheap. ‘We eat out a lot, especially compared to the UK,’ says local blogger Chris Dwye ( finefooddude.com). ‘Prices are reasonable, especially at many Chinese and Asian restaurants – certainly cheaper than trying to cook the same thing at home. There’s a real culture of dining out, while the number of new restaurant openings can be mind-boggling.’ 3must-eats Food and cocktail pairing Cocktails are hugely popular with Hong Kongers who love to experiment…

INTRODUCING Miso caramel If you love salted caramel as much as we do, let us introduce you to our latest obsession, miso caramel. Bolder and sassier than its older sister, when added to caramel, a spoonful of the fermented soybean paste provides the ultimate salty-sweet hit that we just can’t get enough of. Why it’s on-trend Quite simply, miso – a traditional Japanese ingredient – has become more readily available. As the world food aisles in our supermarkets broaden, so too does our culinary curiosity. Miso’s deeply savoury umami taste (comparable to the satisfaction you get from eating things like parmesan and Marmite) adds depth of flavour to dishes. Where to find it Newcastle’s The Patricia (the-patricia.com, read our review on p17) serves dark chocolate ganache in a pool of…

GREAT BRITISH MENU Gone are the days when a Lancashire hotpot or custard tart would get you on the Great British Menu banquet menu – now it’s a battle of foams, crumbs, gels and spherification. The Taste of Summer brief may be simple, but the dishes are far from it. Wimbledon royalty Sue Barker (above), and Tim Henman, former No 1 British tennis champion Annabel Croft, and Paralympic wheelchair tennis gold medalist Gordon Reid join the judging panel for finals week, which ends with a grand banquet at Wimbledon on Friday 30 June on BBC Two to mark the start of the 140th championship. SATURDAY KITCHEN LIVE Matt Tebbutt and Michel Roux Jr present the live show this month. Matt’s guest chefs include Tony Singh and The Modern Pantry’s Anna…

We’ve seen a growing trend over the past few summers for frozen booze, be it frosé (frozen rosé) or prosecco ice lolly pops from Fortnum & Mason. Freezing your drink definitely makes it extra fun. However, with long, lazy summer evenings, who wants to be freezing things ahead or pushing their blender to the max to crush ice? A scoop of lemon sorbet gives you all the icy chill you need, with the perfectly balanced zing and sweetness of a good lemonade. So put the ice crusher back in the cupboard and spend more time outside. Cheers! Pimm’s slushie A quick supermarket sweep and you’ve got everything you need for the ultimate last-minute summer drink. MAKES 4 PREP 10 mins NO COOK 200ml Pimm’s 4 large (or 8 small) strawberries,…

Olive drinks No longer just a garnish, olives and olive oil are being used to flavour drinks this summer. M&S has recently introduced olive vodka to its stores (£14) – great in a Bloody Mary. The plastic challenge With a worrying amount of plastic in our seas, The Marine Conservation Society (MCS) is urging people to give up plastic for June. Get involved at mscuk.org/plasticchallenge. Coffee bags Forget instant, the latest quick coffee fix comes in a bag, just like tea. Find Lyons coffee bags in supermarkets or Raw Bean coffee bags at rawbean.co.uk.…

Chef and TV presenter Matt Tebbutt trained under Marco Pierre White before running his own restaurant, The Foxhunter, in Monmouthshire for 13 years. Author of books Guilty Pleasures and Cooks Country, Matt now heads modern British restaurant Schpoons & Forx in Bournemouth and is a lead presenter on BBC One’s Saturday Kitchen. chef_tebbutt Bistro braised beef with onion sauce SERVES 4 PREP 10 mins COOK 5 hrs 5 mins EASY 2 onions, sliced 4 short ribs (about 2kg) 1/2 pack thyme 1 garlic bulb, halved a few bay leaves 300ml white wine 50ml red wine vinegar 100ml chicken stock chips and salad, to serve 1 Heat oven to 160C/140C fan/gas 3. Scatter the onions over the base of an ovenproof heavy-based saucepan with a tight-fitting lid. Add the ribs, thyme,…

Portugal is on a roll – if you haven’t tried their high-quality (especially red) wines, you’re missing out. This multi-award-winning example is made by Diogo Sepulveda, a winemaker who has worked in Pomerol and Napa, yet has come up with something distinctively Portuguese. One sniff of his Valcatrina 2014 and the heady fragrance of rosemary and fennel will transport you to southern Portugal. Take a sip and the dark fruit and savoury edge will have you booking your ticket! This bottle is included in our red wine case this month – turn to page 98 for more details.…

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 Beetroot-cured cod with fennel & kohlrabi slaw This dish is a bit of a talking point, thanks to the pretty pink hue the beets give the white fish. Kohlrabi has a gorgeous crunch that works very well in a slaw, especially with sharp green apple. SERVES 6 as a starter PREP 45 mins plus 1-2 days curing NO COOK 150g grated raw beetroot 1 lemon, zested 25ml gin 1 tbsp sea salt 1 tbsp golden caster sugar 2 tbsp roughly chopped dill fronds 1 fresh skinless fillet of cod, about 240g For the slaw 100g kohlrabi, peeled and very finely sliced (preferably with a…

Fiesta menu Watermelon lemonade Chicken fajitas Guacamole salsa Bacon nachos with cheese sauce Ice cream sundae bar Watermelon lemonade SERVES 8 PREP 35 mins NO COOK 1 large or 2 small watermelons 250ml lemon juice (from a bottle or squeeze your own) 100g golden caster sugar 1-litre bottle soda water 1 lime, cut into slices small handful mint crushed ice 1 Cut the top off the watermelon and hollow it out using a large spoon, fishing out any pips along the way. Mash the flesh through a sieve into a bowl. Put the flesh in a blender (or use a tall jug and hand blender) with the lemon juice and sugar, whizz to a purée, then stir in the soda. 2 Heap some ice into the hollowed-out watermelon and fill it…

Asian prawn noodles Instead of prawns, you could use leftover chicken or lean meat from a roast. Just add at the end and heat through. SERVES 2 PREP 20 mins COOK 5 mins EASY 2 nests wholewheat noodles 3 garlic cloves, finely grated 1 tbsp finely grated ginger handful coriander, leaves and stalks chopped but kept separate ½-1 red chilli, thinly sliced and deseeded if you don’t like it too hot 1 tbsp tamari 4 spring onions, sliced at an angle 125g sugar snap peas 160g beansprouts, well rinsed 100g cooked prawns 1 lime, zested and juiced small pack mint leaves (optional) sesame oil, to serve (optional) 1 Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.…

Every month, chef and Good Food contributing editor John Torode reinvents a popular recipe from our website. He’ll be back with a new series of Celebrity MasterChef on BBC One this summer. His new series, John Torode’s Korean Food Tour, starts Monday 17 July on the Good Food Channel. @JohnTorode1 The original recipe cuts the lamb shoulder into chunks, but I’ve left it as a whole piece and slow-cooked it. It was low on prep time before, but my version is even shorter, because all the work is done for you in the oven. The idea of cooking it like this is so that the meat breaks down and literally falls apart, which allows the flavours from the herbs and garlic to be absorbed into it. Slow-cooked Greek lamb The…

67% of respondents have used either a laptop, desktop computer, tablet or smartphone while cooking From looking up a recipe (on bbcgoodfood.com, of course) and timing your baking, to booking a table, ordering half a lamb or herbs direct from the fields, or even counting calories, smartphone apps have become a gateway to valuable information. They also let you share your own culinary adventures, whether it’s your dinner, your friend’s dinner, something you’ve ordered in a restaurant or just pondered buying in a market. Nothing has ever made food snaps look quite as mouth-watering as an Instagram filter, but that’s just one of many practical ways that the latest apps can boost your foodie credentials, or even transform your relationship with food completely. GET SMART IN THE KITCHEN We know…

What do the most delicious and affordable white wines look like this season? We’ve done picpoul, finished with pinot grigio, and had years of ‘sav-alanche’, as the Aussies crossly call the global thirst for sauvignon blanc – crossly because if anyone’s buying Antipodean sav they always want it to be from neighbouring New Zealand. Now it’s good to see other grapes and regions breaking out of their niches and finidng their way into our glasses. Amidst the rolling green hills of Gascony, in south-west France, you find sleepy old villages, excellent duck confit and ancient armagnac. This is also the land of d’Artagnan and home to some of the best cheap whites I have seen this summer. The names to look for are Gers, Côtes de Gascogne and Saint-Mont. The…

Cheshire cheese, Britain’s oldest named regional cheese, has a long heritage, as has the Bourne family that has been handmaking it continuously since 1750. Since 1930, they’ve been crafting their award- winning cheeses at their farmhouse in Malpas, near the Welsh border. The milk comes from their herd of Friesian cows, while the region’s salt springs, which run under much of its pasture, give the crumbly cheese its salty tang. John Bourne and his family, who were finalists in last year’s BBC Food and Farming Awards, sell their cheeses at farmers’ markets and through supermarkets. They include a mature clothbound that uses both pasteurised and unpasteurised milk, an oak-smoked, and a classic blue Cheshire, which also follows in a long tradition. The round cheeses are matured for four to six…

It’s been years since I’ve been able to get back to Lisbon. In the meantime, the city has been hit hard with the foodie stick. When I first went, local superstar José Avillez was a mere twinkle on the culinary firmament: now he has seven restaurants in the city, with an eighth on the horizon. Many of the city’s other celebrated chefs – Henrique Sá Pessoa of Alma, Susana Felicidade of Pharmácia and more – have concessions in the newish Time Out Mercado da Ribeira (more of which, later). Messieurs Michelin have paid due attention. But how to get a sense of the city’s less obvious gems? Hello, Culinary Backstreets (culinaryback streets.com). I’m not usually a fan of food tours, but make an exception for this lot. Their star Lisbon guide…

PICK THE PERFECT… Utensil holder The criteria for the perfect holder reads a like a 1950s manual for well-mannered children – upright and sturdy, attractive enough for guests to see and easy to clean. I’ve had this heavy stone pot close to hand for years. It’s never toppled and when it needs a scrub, it goes straight in the dishwasher. Le Creuset stoneware utensil jar, available in 10 colours, £28, lecreuset.co.uk  . BAKER’S BLUFF Chickpea water (aquafaba) Aquafaba is a no-waste vegan baking ingredient. It’s actually the liquid from a can of chickpeas, which is usually thrown away. While not immediately appetising, when whisked with electric beaters it transforms into a thick, fluffy consistency that traps air in the same way that beaten eggs do. Try…

Pork momos (Nepalese dumplings) Momos are a version of the Chinese steamed dumpling, influenced from neighbouring Tibet. I grew up in Burnpur, where Nepalese people moved to work in the steel plant. My first momos experience was at my Nepalese friend’s house – his mum made them different ways; sometimes she used to cook the meat or use raw mince. I now do the same and make many varieties. Like Chinese dim sum, they also come fried – but, for me, they are best steamed. SERVES 4-6 PREP 1 hr COOK 20 mins A CHALLENGE For the dough 200g plain flour, plus extra for dusting 5 tsp sunflower oil For the filling 150g lean pork mince 2 garlic cloves, finely chopped 1 small onion, finely chopped 2 spring onions, finely…

gf star letter Thank you, Joanna Blythman, for your article about plastic packaging (April). I may be nearly 90 but I care deeply for the environment. I fear for my children, grandchildren and great-grandchildren. We stopped buying plastic-wrapped meat many years ago and get everything from a butcher. It’s cheaper, plus we know where it comes from and that it’s cut and prepared on site. We are also lucky to have an excellent farm shop where we buy our vegetables, in brown paper bags. Joyce Midlane, Carmarthenshire My two-year-old niece, Evelyn, has recently shown an interest in helping in the kitchen, so we made the salted caramel poke cake (May). It was wonderful! We had great fun, got a little messy and thoroughly enjoyed eating it. I will definitely make…