Innholdsfortegnelse for August 2017 i Good Food

One of the most refreshing things to happen in restaurants in recent years is the demise of the bullying behaviour once considered the norm in highly-pressurised kitchens in favour of a calmer, more collaborative approach. What’s exciting us now is sitting at the counter of an open kitchen, watching chefs at work and chatting to them as they cook. This month we feature recipes from newcomer Neo Bistro, where head chef Alex Harper is supported by his ex-colleague and chef-patron Mark Jarvis of the award-winning restaurant Anglo (p114). The relaxed approach is evident in the laidback décor (exposed brick walls, not a tablecloth is sight) and a short, chalkboard menu of British seasonal dishes. This informal approach is particularly welcome in the warmer months when simple, well-sourced and simply cooked…

IN THE BEGINNING Premium ice-lolly brand Pops launched in the UK in 2014. Set up by two old school friends, the brand’s offering of Champagne popsicles became an instant hit on the food scene and in celebrity circles thanks to the retro packaging and considerable boozy hit. THEN Other artisan brands, including Lic, began to offer their own takes on alcoholic ice lollies, which were sold at Fortnum & Mason. Jude’s Ice Cream hopped on board the gin trend by launching a gin & tonic ice cream made with trendy Sipsmiths gin. MAINSTREAM In spring 2017, Aldi launched its own range of budget-friendly alcoholic ice lollies, complete with popsicle packaging. They’re available in gin & tonic and bellini flavours and measure in at a hefty 4.5% ABV. ENJOY IT YOURSELF…

Grouse sausage rolls I don’t know anyone who doesn’t enjoy a sausage roll. Adding grouse to the filling is a really easy way to make it even better. These can be assembled up to one day before baking, but if you make them ahead don’t brush the surface with the egg wash until just before they go in the oven. SERVES 8 PREP 50 mins COOK 30 mins MORE EFFORT 200g young grouse breasts, skinned and finely chopped 200g good quality sausage meat vegetable oil, for frying 30g wild mushrooms, such as girolles, ceps or oysters, trimmed and wiped 50g Parma ham, finely chopped 2 tbsp finely chopped shallots 2 tbsp finely chopped cooked chestnuts 1 tbsp peeled and finely diced quince or apple 1 tsp thyme leaves 400g puff…

GF HEALTHY MAGAZINE Light, nutritious recipes to help you feel your best this summer. On sale now, £3.90. Meatballs with fennel & balsamic beans & courgette noodles GF SHOWS Discover a BBC Good Food Show near you – find out more on page 120. 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.…

Rosé punch SERVES 6 PREP 5 NO COOK 1 orange 1 lemon 300g punnet strawberries, hulled and halved 1 tbsp honey 750ml rosé wine 250ml dry fino sherry ice Chop the unpeeled orange and lemon into chunks and put them in a very large bowl. Add all of the other ingredients and plenty of ice. Stir really well to mix all of the flavours together. Ladle into glasses.. GOOD TO KNOW gluten free PER SERVING energy 190 kcals • fat none • saturates none • carbs 12g • sugars 11g • fibre 3g • protein 1g • salt none…

This is an elegant, understated summer dessert that takes minutes to assemble – no cooking – and will seriously impress friends and family. Like many of the best summer desserts, it is light on the palate but rich and luscious in texture: its bright, zingy flavour is exactly how I like to end an alfresco lunch or barbecue. The key points of this recipe are that it needs to be made ahead (at least four hours) so it has time to freeze; and it needs to be removed from the freezer and turned out onto a plate a short while before serving, so that the texture is soft and melty by the time you slice and serve it. For me, the ideal accompaniment is a handful of fresh summer fruit.…

Raspberry & ginger fridge cake Icebox cake, or fridge cake, is one of the easiest desserts you can make. When it’s left to chill in the fridge, the biscuits absorb the moisture from the cream and begin to soften, which gives the cake a deliciously fudgy texture. This method suits all kinds of flavour combinations; try peanut biscuits with strawberries, or chocolate or caramel biscuits with layers of chocolate sauce and cream. SERVES 8 PREP 20 mins plus at least 3 hrs chilling NO COOK EASY 600ml double or whipping cream 1 tsp vanilla extract or paste 1 ball preserved ginger in syrup, finely chopped (reserve the syrup) 400g ginger biscuits 250g raspberries 1 Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract…

Add table salt to the water and ice in an ice bucket to chill drinks quickly (even quicker than putting them in the freezer). Salt lowers the freezing point of water and makes the ice melt quicker. Wrap your drink in a piece of wet kitchen paper and freeze for 15-20 minutes, the kitchen paper will solidify to give a drinks-cooler effect (don’t forget about them). Freeze a tray of water and break the ice into large chunks – more of the liquid will be in contact with ice, and the chunks won’t melt as fast either.…

WATERSIDE CHILL IN LEEDS From the river garden at suburban beer paradise, Kirkstall Bridge Inn ( kirkstallbridge.co.uk), tothe terraceat Francophile city-centre stalwart, Brasserie Forty 4 ( brasserie44.com), therearenumerous places in Leeds where you can relax beside the River Aire or Leeds-Liverpool canal. But, this summer, it is all about the newbies. Off Leeds Dock, North Star Coffee & General Store , a collab between roasters North Star and Noisette Bakehouse (£5.50-£9; northstarroast.com), is newly open for superb coffee, sunny seasonal brunches and bangin’ bread, tarts and scones. If you want to snack on the water’s edge, grab a takeout of Noisette’s signature soured cream batter Morning Cakes. At Water Lane Boathouse , an ex-granary that spills out onto a Canal Wharf terrace, chef Ben Davy - creator of fabled food…

“When my wife has gone out, I’ve been known to make myself up an expedition meal. Out of context, they taste like dog food” Ben Fogle, 43, found fame in 2000 after he took part in the BBC reality show Castaway . Since then he has presented programmes including Crufts , Extreme Dreams and the award-winning Through Hell and High Water . In 2005 he rowed across the Atlantic Ocean with the Olympian James Cracknell in 49 days, setting the British pairs record. Ben took part in a race, on foot, in Antarctica to get to the South Pole in 2009, and in 2013 he and James crossed the Empty Quarter in the Arabian Peninsula on camels.…

Egyptian egg salad This is loosely based on an Egyptian breakfast dish called ful medames. The beans traditionally used are fava beans, which are dried broad beans. Not many supermarkets sell them, so we’ve used borlotti beans instead. You could add a handful of black olives to the salad, too, but not many as they’re high in salt. SERVES 2 PREP 10 mins COOK 5 mins EASY V 2 large eggs 1 lemon, juiced 1 tbsp tahini 1 tbsp rapeseed oil 1 red onion, chopped 3 large garlic cloves, finely chopped 1 tsp ground cumin ½ tsp cumin seeds 400g can borlotti or fava beans, juice reserved 2 Little Gem lettuces, cut into wedges 2 tomatoes, cut into wedges sprinkling of dried chilli flakes and roughly chopped flat-leaf parsley, optional…

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 We tend to think of one-pots as comforting winter stews, but from the tagines of North Africa to the slow-cooked curries of India, they’re also perfectly suited to hotter climates. The advantage of one-pot cooking, as well as less washing-up, is that it locks in all the flavour and nothing goes to waste. Born of having minimal equipment and space, one- pots are the best recipes for easy food for friends – there’s no pan-juggling or last-minute panics. You’re left to enjoy yourself while it cooks and then when it…

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. There are two options. One looks like a block of compressed dates, dark brown with a matt surface. The other is almost frightening, like a small sticky fibrous animal, lying in a hunched curve in a plastic bag – my first encounter with tamarind. It’s 1985 and I’m on one of my excursions to stock up on ‘exotic ingredients’. It seems a strange term now (and a strange thing to do). There was no internet so all the foods I needed for dishes from Asia, Africa or the Middle East had to be tracked down. I would set off with…

The ultimate macaroni cheese Even the most classic of recipes can have many hotly debated and contested versions, open to interpretation by every cook that makes it. In this new series, we look at our top-rated comfort-food classics, re-evaluate and reinvigorate them and show you how to make a new version that will become your favourite – trust us! This month, we tackle macaroni cheese. Turn over to find out how. Essential kit: Homemade ice cream Frozen assets from ice cream man Richard Makin. On test: Portable barbecues For a moveable summer feast. How to eat: Mussels Your step-by-step guide…

1 BEST BLOWOUT BARBIE Cobb® Premier charcoal grill £109.99, lakeland.co.uk This is one serious piece of al fresco kit – not only does it barbecue food, it’s also suitable for smoking, roasting and pizza-making. The design is sleek and futuristic, bordering on UFO-like, it requires minimal charcoal and the Teflon cooking plate is really easy to clean. It’s worth pointing out that as it doesn’t have traditional griddle grooves, our sausages rolled around and got a bit unruly. The padded shoulder bag is a welcome touch if you might have a long walk to the beach or park. 2 BEST FOR IMPATIENT COOKS Lotus Standard Grill £145, lotusgrilluk.com If the worst part of barbecuing is waiting for your food, then this is the one for you. The LotusGrill has an…

Potato & turmeric focaccia SERVES 12 PREP 20 mins plus overnight proving and resting COOK 30 mins MORE EFFORT V 1 tsp fresh yeast, or ½ tsp fast-action dried yeast 2 tbsp olive oil 450g organic strong white flour For the topping 3 medium waxy potatoes, thinly sliced 2 tbsp olive oil, plus extra to serve 1 tsp turmeric 1 rosemary sprig, leaves picked and chopped, to serve 1 In a large bowl, dissolve the yeast in 350ml cold water and add the oil. Add the flour and 1 tsp salt and mix thoroughly with your hands to make a dough. Cover and leave in the fridge or a cool place overnight. 2 The next day, turn your dough out onto an oiled tray approx 30cm x 20cm. Using your…

Nanaimo bars SERVES 16 PREP 25 mins plus 2 hrs 20 mins chilling COOK 5 mins EASY V For the biscuit base 125g softened butter 50g caster sugar 5 tbsp cocoa powder 1 egg, beaten 200g digestive biscuits, blitzed to crumbs 100g desiccated coconut 50g chopped almonds (optional) For the custard icing 100g butter, softened 4 tbsp double cream 3 tbsp custard powder 250g icing sugar For the chocolate topping 150g dark chocolate 50g butter 1 Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds…

Like the birth of a child or surviving a near-death experience, the first time you muster up the courage to order a second starter, instead of dessert, is – well, for we foodists at least – life-changing. I vividly remember the first time I crossed that Rubicon, at the Old Bore near Halifax, a pub sadly no longer with us (note: falling pudding sales were not a factor in its closure). My request for welsh rarebit rather than panna cotta was met with surprised, murmuring satisfaction by stafi. They got . own mind. He would not be fobbed off with the frivolous razzle-dazzle of pudding. It felt liberating. A new maturity pulsed through my veins. I refuse to accept the bourgeois convention that I must order a dessert after my…

Goth ice cream The coolest new trend sweeping social media this summer is black ice cream. Nicknamed ‘goth ice cream’, its jet-black colour can be achieved using coconut ash or black sesame. Glow-in-the-dark food Yes, you read that right – apparently it’s not just for Halloween! Disney recently started selling glow-in-the-dark candyfloss at its theme parks around the world, while Black Star Pastry in Australia is now selling ‘glonuts’ (glow-in-the-dark doughnuts). Coffee in everything but a cup Earlier this year, we saw coffee served in an ice cream cone. Now people are putting it in avocado shells (the ‘avolatte’) and even in hollowed-out carrots. Come on, hasn’t this gone too far? Gin & tonic with a twist The G&T is being given makeovers left, right and centre. We’ve seen gin…

SKINTED Andrew James ice cream maker, £24.99, andrewjamesworldwide.com This 1.5-litre ice cream maker is a freeze-first model, meaning you need to freeze the bowl in advance. Once that’s done, just add your ingredients and press a button to make ice cream, sorbet or frozen yogurt in just 20-30 mins. It’s very simple to use and clean, and its compact size is great for those with limited kitchen surfaces. MINTED Cuisinart gelato and ice cream professional maker, £249.99, John Lewis There’s no need to freeze your bowl with this maker: simply add your ingredients, set the timer and press start. There are two paddles – one for ice cream and one for gelato – but you can also make sorbet and frozen yogurt. It’s very quick, making professional quality…

Here at Good Food HQ, we re always trying weird and wonderful new food products, unusual drinks and interesting seasonal ingredients. This month, we shine the spotlight on a unique condiment… What is it? A sweet-savoury ketchup made from bananas, vinegar, chilli, ginger & turmeric. Bananas in a ketchup?! Who’s behind this sorcery? Rubies in the Rubble, a gourmet condiment company that uses fruit & veg that would otherwise be wasted. In this bottle alone, two bananas are saved (a whopping 1.5 million bananas are discarded every day in the UK). That’s all well and good, but how does it taste? Unsurprisingly, it tastes a lot like bananas! It’s sweet and fruity, but balanced by the sharp vinegar and fiery hints of ginger and chilli. So how would I use…

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 Crab & chive filo parcels These crispy fried filo parcels are an indulgent treat inspired by the Tunisian dish, brik. Look for Cornish, Devon or Jersey crab for the sweetest, nuttiest flavour. You can buy whole cooked crab and pick the meat yourself, or buy it dressed at the fishmonger, or in packs by Seafood & Eat It from supermarkets. SERVES 4 PREP 40 mins COOK 15 mins MORE EFFORT For the crab filling 400g crabmeat mix, 3/4 white,1/4 brown 1 spring onion, finely chopped 1 bunch of chives, finely chopped 2 tbsp chopped tarragon 4 tbsp chopped parsley 1 tbsp chopped dill 1…

Chana masala SERVES 6-8 PREP 15 mins COOK 35 mins * V EASY 800g canned chickpeas or 720g jar giant chickpeas 3 onions, quartered 3 garlic cloves 5cm piece of ginger 2-3 green chillies, roughly chopped (see p39) 11/2 tbsp ghee 1/2 tsp each ground coriander, ground cumin, chilli powder (Kashmiri if possible) 1 tsp each turmeric and garam masala 11/2 tsp amchoor powder (see p39, optional) 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes 1 lemon, juiced 1/2 small pack coriander leaves.to serve 1 Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water. 2 Blitz the onions with the garlic,…

Cereal milk MAKES 6 PREP 5 mins plus 1 hr soaking and 4 hrs freezing NO COOK V * Pour 600ml whole milk double cream over 120g honey nut cornflakes and leave to sit for 1 hr until the cornflakes are completely soggy and the milk has a cereal flavour. Pour the liquid through a sieve into a jug, leaving behind the cornflakes (you should get about 350ml liquid – don’t force the cornflakes through otherwise your lollipops will be cloudy). Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight. • fat 11g • PER SERVING 125 saturates 7g • carbs 4g • sugars 3 • fibre none • protein 2g • salt 0.1g Ra  Look for list hibiscus ingredients. flavour MAKES 6 freezing…

1 Green Café, Shropshire Serious food best eaten on the weir-side terrace. thegreencafe.co.uk 2 Inn At Whitewell, Lancashire Remote 14th century riverside pub; sound locally-sourced grub. innatwhitewell.com 3 Nancarrow Farm, Cornwall Monthly River Cottage-style, wood-grilled feasting. nancarrowfarm.co.uk 4 The Crabtree, Sussex Pub with sharp food and rural views. crabtreesussex.co.uk 5 The Kitchen Garden, Pembrokeshire A special summer-only dining room that spills out into a secret garden. llysmeddyg.com 6 Burnt Trufile, Cheshire Overachieving ‘bistro’ with, when the sun appears over the Wirral (it does happen), a busy terrace. burnttruffle.net 7 Read’s, Kent Michelin-starred fine dining in a Georgian manor house whose grounds include a walled kitchen garden. reads.com 8 Wyken Cafe, Suflolk Cut-above café food from eggs Benedict to steak sandwiches at Wyken vineyard (famous for its dry, white Bacchus). wykenvineyards.co.uk…

“In Britain, there’s an assumption that children naturally go for sweet, bland flavours” I’m exasperated with the increasingly uncontested notion that feeding children is dificult. While in mainland Europe people seem to feed their children eflortlessly, the UK seems to be a nation of ‘picky eaters’. Scientific explanations are advanced for this phenomenon, positing everything from a genetic predisposition to dislike certain tastes and textures to an imbalance in gut bacteria. A procession of plausible expert commentators ofler ‘solutions’: blind tasting sessions in schools, turning mealtimes into games and sensory food workshops. Most worryingly, narratives on feeding children often segue into the territory of eating disorders. We’ve even coined terms for this: ‘restrictive food intake disorder’ and ‘selective eating disorder’. So a parent who says to a child, ‘Try another…

Every cat owner knows the feeling of having their furry friend turn their back on a lovingly prepared meal. It can be frustrating, but it’s easy to find out where you’re going wrong – and what your cat is actually looking for. The first thing to understand is the difference between how humans and cats assess their meals. When we’re served dinner, we tend to judge it primarily on its look and taste. Cats assess their food differently. For them, smell is generally the most important element, followed by texture and a nutrient profile that will help them feel full after eating. All this means humans are often pretty terrible at judging what their feline companions will enjoy. Thankfully, Royal Canin has done the hard work for you by developing…

Tuna mayo wraps The ‘mayo’ is actually smooth avocado beaten with mustard and vinegar. It makes a fantastic alternative to the real thing in these tasty little wraps that are ideal for a speedy weekend lunch. Fresh tuna contains omega-3, while canned tuna doesn’t, so if you want to substitute a no-cook, cheaper option, go for canned wild salmon. SERVES 2 PREP 15 mins COOK 2 mins EASY 2 drops rapeseed oil, for brushing 2 x 140g fresh tuna fillets, defrosted 1 ripe avocado ½ tsp English mustard powder 1 tsp cider vinegar 1 tbsp capers 8 romaine lettuce leaves 16 cherry tomatoes, preferably on the vine, halved 1 Brush the tuna with a little oil. Heat a non-stick pan, add the tuna and cook for 1 min each side,…

We’ve teamed up with Michelin-star chef Shaun Rankin to plan a special tasting menu at his restaurant, Ormer Mayfair. The menu is impeccably paired with wines by the restaurant’s award-winning sommelier, Andreas Rosendal. Bringing the shores of Jersey to the heart of London, Rankin will showcase the very best in seasonal, sustainably sourced and locally foraged produce. What better way to enjoy Rankin’s cooking than in the restaurant’s unique private dining room (seats 20), with its understated glamour and elegant artwork. Starting with an elite tasting by Champagne Devaux, the restaurant’s house Champagne, Rankin will also reveal a few extra surprises to guarantee a truly unforgettable experience showcasing the best of British and Jersey fare. DATE 26 September PLACE Ormer Mayfair, 7-12 Half Moon Street, London W1J 7BH TIME 7pm…

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 month. @JohnTorode1 It’s great to get retro in the kitchen and the popularity of the original recipe I was asked to make-over proves that. I haven’t deviated too much from the Good Food favourite (if it ain’t broke...) but I’ve cranked up the flavour and added spinach and mushrooms, keeping it in line with classic dinner-party combinations. It’s great to try new things and push yourself in the kitchen – but when you’re after a proper hit, you can’t beat a bit of nostalgic cooking. Cheese, spinach & mushroom stuffed chicken SERVES 4 PREP 15 mins COOK 30 mins…

HOW EASY IT IS TO PUT TOGETHER Convenience is key here. We looked for models that can be assembled in minutes. PORTABILITY AND STORAGE How easily the barbecue can be carried and how heavy it is, plus how well it can be stored in the long term. DESIGN We’re suckers for nifty aesthetic flashes. HOW QUICKLY IT COOLS DOWN Because we don’t want to be trapped in the park, sat around burning cinders until dawn. DURABILITY AND ACCESSORIES The quality of the metal and whether it comes with added extras.…

star letter I read Joanna’s recent article Tech is destroying the joy of food (June) with great interest. I’m not averse to taking the odd foodie photo, but draw the line there. I never photograph my food when eating out and as a mother of two small children, I have a rule of no electronics or TV while eating. In a world that seems to be lived and shared on-screen, it was refreshing to read that my ideas are not as old-school as I’d thought! Leoni Murrell, Swindon Leoni wins 12 bottles of Cune Barrel Fermented Blanco 2015 (£10.15, Waitrose). This is a white Rioja with fresh citrus flavours and a toasty richness. It makes the perfect partner to summer salads and picnics. GOOD FOOD EATS OUT Every month, we…

OKay, so ice probably doesn't sound like a flavour, but the changes it makes to the drinks or dishes it's added to are certainly as dramatic as any other ingredient. We all know sweet drinks loaded with ice taste much better than those without, but it’s also worth considering how much ice you add. One small cube will melt faster than a whole handful, so if you’re worried about things becoming too watery, then actually adding more ice is the right way to go, if a little counterintuitive. Ice doesn’t have to be just water either: by adding additional ingredients you’ll find that their aroma and tastes are released in stages, giving you a gradual transformation from one set of flavours to another. Two drinks in one! Not only what…

Kaukasis The Cookbook by Olia Hercules (£25, Mitchell Beazley) Ukranian chef and food writer Olia introduces us to the food and culinary heritage of the Caucasus – the region that bridges Europe and Asia and incorporates Georgia, Armenia, Russia and beyond. European and Middle Eastern ingredients are combined in flavour packed dishes like badrijani nigvzit (stufled aubergines), kada lobiani (flatbreads stufled with a kidney bean & caramelised onion paste) and dyushbara (meat dumplings). Each recipe has a story, making this a fascinating read as well as a stunning cookbook. Our must-try recipe Khingal (homemade pasta with spiced lamb, yogurt and herbs) Veggie Desserts & Cakes by Kate Hackworthy (£14.99, Pavilion) Vegetables add vibrant colour, moisture and texture to bakes and desserts and, best of all, their…

Each month, we explore a new restaurant trend – key ingredients, dishes and drinks to go with them. This month, Adam Abdullah, owner of Malaysian-Chinese restaurant Zheng in London’s Chelsea, explains what you need to know ( zhengchelsea.co.uk ). Nasi Lemak is Malaysia’s national dish, which combines many ingredients essential to Malaysian cuisine. Rice is steamed in coconut milk then served with sambal belacan (a popular relish, made of shrimp paste blended with chillies, shalots and lime juice), egg, cucumber, ikan bilis (dried anchovies – we get them directly from Malaysia but you can buy them here in Asian supermarkets) and peanuts. Nasi Lemak is popular at any time of the day, even for breakfast. At Zheng we serve it with rendang Chicken (slow-cooked chicken with…

“Red wine that is too warm becomes soupy and feels shapeless– like clothes that don’t fit you” The day is hot and the wine is too warm. I ask the barman for some ice and plop! plop! plop! three cubes are in my drink. The day is still hot but the wine is cool enough – and my friends are staring at me as though I just went up to a Caravaggio in the Uffizi and defaced it with a Sharpie because the shadows weren’t in the right place. I see point. Putting your isn’t the perfect solution – who wants to dilute their drink? – but it’s a lot kinder to the wine than drinking it when it’s too warm. White or rosé wine that isn’t cold enough loses…

1 Harry’s Shack, Northern Ireland Portstewart beach stunner. Food overseen by Derek Creagh, ex-Fat Duck/ Chez Bruce. @Harrys_Shack 2 The Fish Shed, Devon True, it s slightly set back from Exe estuary in Topsham but, arguably, Britain’s best chippy. darts farm.co.uk 3 Crab Hut, Norfolk Day-boat fresh crab and lobster baguettes, seasonally on Brancaster Staithes’ harbour. letzersseafood.co.uk 4 West Mersea Oyster Bar, Essex Eat Colchester Natives by the marshy Mersea Island waters in which they thrive. westmersea oysterbar.co.uk 5 Wheeler’s Crab Shed, Isle of Wight Seasonal Steephill Cove café famous for crab pasties and lobster salads. facebook.com/ crabshed 6 Seafood Temple, South Shields A new seafront restaurant, cocktail and oyster bar from legendary chip shop Colman’s. colmansfish andchips.co.uk 7 Rocksalt, Kent Mark Sargeant’s sleek restaurant. The terrace, which overhangs Folkestone harbour,…

I’ve been working in film production for most of my adult life, but it’s only recently I’ve begun to actually consume the movies. The first time was an eat-along screening of Mamma Mia four years ago in a village hall. Dressed in Meryl Streep-style dungarees, teamed with lurex platform boots (classic pairing), I was given a small tray containing a variety of Greek food, each item relevant to a different moment in the film. When Stellan Skarsgård tucked into his lamb kufti, so did the audience. When Pierce Brosnan sang SOS, we ate a slice of ham. And when Colin Firth downed a shot of ouzo, we kept him company. In hindsight, possibly a little too much company. You need know no more than that the screening was the last…

Train low to burn fat  Exercising before breakfast can help you burn fat more effectively. ‘Training low’ means working out when your muscle stores of glycogen (glucose) are low, which encourages the body to tap into fat stores for energy. Research has also shown that exercising twice a day or following a low-carb diet will have a similar effect. This technique increases strain on muscles and reduces the training quality of harder sessions, so ask your GP if ‘training low’ is right for you. Discover more at bbcgoodfood.com / sports-nutrition-worth-trying Hot hack Combining high GI foods (foods that affect your blood sugar quickly) with foods high in fibre, protein and fat helps to slow the release of sugars into the bloodstream. So next time you eat a…

Banana & date cake We all deserve a treat, but why not make it a little more wholesome? Joe’s banana bread uses wholemeal flour and mostly natural sugars from fruit, so you get one of your five-a-day in the most delicious way possible. SERVES 6-8 PREP 20 mins COOK 1 hr EASY 150g pitted dates, roughly chopped into small pieces 75g butter, cubed 25g light brown soft sugar 3 bananas, peeled and roughly chopped (about 250g) 3 eggs 200g strong wholemeal flour 2 tsp baking powder 1/4 tsp bicarbonate of soda 1 Heat oven to 180C/160C fan/gas 4 and line a 2lb loaf tin with baking parchment. Put the chopped dates, butter, sugar and 75ml boiling water into a heatproof bowl, give the ingredients a little stir and leave them…

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. Le Citronnier 2016 One whiff of this and you will see why it’s called Le Citronnier. It’s positively jam-packed full of the tangiest lemons imaginable. Those crisp flavours come from a blend of Colombard, a traditional Gascon grape, and Sauvignon Blanc. With only 11.5% alcohol it’s the perfect wine…

There’s something reassuring about a chalkboard menu – it speaks of honest, relaxed food. Ditto an open kitchen where chefs are happy to discuss with diners what they’re making while they cook. Neo Bistro has both, and despite the French-sounding name (inspired by the Parisian movement where classically-trained chefs are opening more casual places, serving top-quality, simpler food) chef Alex Harper’s short menu consists of British seasonal dishes, including charcuterie cured in-house. The concise wine list starts at just £4.50 per glass and includes some natural wines as well as glamorous rosé from Provence’s Château La Coste. The energetic Nadine Carius (above with Alex) acts as sommelier and general manager. Alex recognises the importance of good provenance and has carefully selected suppliers Flying Fish Seafoods from Cornwall for crab and…

1 GREAT DAIRY Always use whole milk and double cream. Look for dairy with a naturally high protein content – Guernsey and Jersey are top notch. We get ours from The Estate Dairy, which you can buy at Selfridges. theestatedairy.com. 2 A GOOD ICE CREAM MACHINE When it comes to churning ice cream, a hefty price tag doesn’t always equal great ice cream. Our favourite counter-top machine is from Buffalo – it’s robust, reliable and about half the price of the big domestic brands. Buffalo 1.5-litre ice cream maker, £179.99, nisbets.co.uk. Or turn to p13 for our high street buys. 3 PROPER VANILLA The price of Madagascan vanilla pods has risen by 500% in the last two years, so now may be a good time to experiment with other countries…

When Czech-born Pavlina van Rooyen, who runs The Earth’s Crust Bakery with her husband, Tom, first settled in Dumfries and Galloway in Scotland, she was taken aback by the state of the nation’s bread. ‘Back home, every community bakes its own sourdough bread from scratch,’ she says, ‘so it was quite a shock to see people buying factory-made stuff in the supermarkets.’ Pavlina and Tom met while studying in Denmark. After returning to live in his native Scotland, Tom worked as a cook for a local events centre and found the job he most enjoyed was baking bread. So in 2012 the couple decided to set up a bakery, making the same sort of bread Pavlina had been raised on at home. That meant ‘real’, slow-fermented bread, made by hand…