Innholdsfortegnelse for September 2017 i Good Food

Which of these foods from around the world have you tried – masala dosa from South India, Taiwanese bao buns or Laotian duck laab salad? As a Good Food reader, chances are you enjoy experimenting with new ingredients and recipes from other countries. Our Good Food Nation 2017 survey reveals we’re looking further afield for inspiration with Mexican, Thai and Southern Indian being top of the list. Now we can try all these cuisines, along with Syrian, Persian and more, here in Britain. In The food pioneers (p64) we celebrate the diversity of our food culture by highlighting the heroes who’ve introduced us to decent burritos, squeaky halloumi cheese and knödel bread dumplings. For highlights of the Good Food Nation report, our annual survey in which we explore how we…

Giorgio Locatelli may be one of Britain’s top restaurant chefs, but he also loves home cooking, and relishes judging BBC Two’s The Big Family Cooking Showdown with Rosemary Shrager (see page 44). ‘Cooking at home is at the base of healthy family relationships,’ says Giorgio. ‘For Rosemary and me to be given the opportunity to taste people’s family dishes within their home is such an honour.’ This autumn, Giorgio will be back with a new series from Italy, Rome Unpacked on BBC Two, and is also co-judge of the BBC’s Food and Farming Awards on Radio 4. Baci di dama In Italy, we have a tradition of calling little sweet things baci (kisses). I always loved baci di dama (lady’s kisses) which our cousins, the Gnocchis, made at their pastry…

New French Table by Emily & Giselle Roux (£25, Mitchell Beazley) Tired of him stealing the limelight, Michel Roux Jr’s wife and daughter have teamed up in this cookbook to offer a mixture of traditional Southern French home cooking from Giselle, and contemporary, globally-inspired dishes from her daughter Emily – a trained professional chef. Alongside French classics like pissaladière (onion tart), escargots and lapin à la moutarde, there are Japanese salads, Italian risotto and pasta, and a take on Spanish churros made with Oreos. A creative, comprehensive book with everything from family meals to more challenging dinner party dishes and ambitious bakes, this book will help you take your cooking to the next level. Must-try recipe Brioche & butter pudding Orange, Blossom & Honey by John…

Now in its fourth year, BBC Good Food’s annual Good Food Nation report builds a fascinating picture of our eating habits in 2017. It was carried out among a nationally representative survey of 5000 adults – with some surprising results. Take our quiz to see how much you know about the way we eat today. 1 Which of these retro foods have almost half of respondents eaten in the last year: rice pudding, trifle or prawn cocktail? 2 Which of the following on-trend foods has been tried by the most people: seaweed, cauliflower rice or courgetti? 3 How many people sit down to a meal with a partner every day: 31%, 41% or 81%? 4 Which region is most likely to use Amazon’s Alexa to help cook a meal? 5…

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 Slow-cooked marrow with fennel & tomato This dish has a feeling of caponata about it, and also works well as an accompaniment to grilled meats. SERVES 4 PREP 30 mins COOK 1 hr EASY V 1 young marrow (about 1kg) 4 tbsp olive oil, plus a drizzle to serve 1 rosemary sprig, plus extra leaves chopped to serve pinch of fennel seeds 2 red onions, finely sliced pinch of dried chilli 1/2 fennel bulb, sliced 2 garlic cloves, crushed 50ml white wine 500g tomatoes, chopped 1 tbsp red wine vinegar 2 tbsp capers 400g can butter beans, drained 2 large slices of sourdough, to…

Mauritius Cari poulet SERVES 4 PREP 20 mins COOK 30 mins EASY Selina Periampillai is a Mauritian food specialist. She holds supper clubs and runs the website tastemauritius.com . This is her recipe for Mauritian chicken curry, which Selina suggests serving with fresh rotis to scoop up the fragrant curry sauce. 2 tbsp vegetable oil 8 curry leaves, finely chopped 1 medium onion, finely chopped 2 garlic cloves, finely grated 2cm ginger, finely grated 1 cinnamon stick 1 green chilli, finely chopped 1 tbsp thyme leaves 3 tbsp Mauritian curry powder 600g skinless chicken thigh fillets, chopped 2 medium tomatoes, chopped 2 large potatoes, cut into quarters 1/2 red onion, finely sliced, to serve 1 tbsp coriander leaves, to serve basmati rice, sliced cucumber, fresh rotis and Satini pomme…

THE JOURNEY FROM WAR-TORN SYRIA TO FOOD GLORY IN YORKSHIRE Razan escaped from the chaos of Damascus, she had never worked in food. Five years on, her deep love for halloumi has made Yorkshire Dama Cheese one of the region’s hottest cheesemakers. The factional fighting and militia checkpoints had already made daily life in Damascus terrifying, but when an explosion rocked her husband’s office in 2012, Razan knew it was time to leave. ‘We were just numbers there,’ she says. ‘Nobody cared if we lived or died.’ Luckily, Razan and her young family had visas for travel to Britain, where they were later granted permanent residency. Given this dramatic back story, the poor quality of halloumi in UK supermarkets may seem . But for Razan, newly arrived in Huddersfield, it…

In Scotland in 1990 most people thought being a vegetarian was just a phase and you’d soon eat a sausage. My phase lasted 20 years! Ashley Jensen, 48, found fame on television as Maggie Jacobs in Ricky Gervais’s award-winning comedy Extras . She went on to be cast in the American series Ugly Betty and moved to LA with the actor and writer Terence Beesley who she married in 2007. More recently she appeared in the hit comedy Catastrophe and as the detective Agatha Raisin in the eponymous series. Jensen’s film work includes the BAFTA-nominated The Lobster , Nativity and Robert Carlyle’s directorial debut, Barney Thomson . Now back in…

When you’re having people over, the dessert course makes the grand final impression. That doesn’t mean desserts have to be complicated or plated ‘restaurant style’ – you want things that are easy or can be made ahead so there’s no last-minute stress. Whether you want something fruity, chocolatey, nostalgic or comforting, there’s something here for you 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 Blackberry baba with spiced cream If you love a fruity sponge cake, then this takes it to the next level. There is a sense of generosity about a large baba, overflowing with fruit (which…

Sweet lobster rolls, oysters Rockefeller, fried buttermilk chicken – whisper these words in my ear and I’ll be checking flights to the Big Apple (and planning side trips to Boston and Nashville). I’m an unrepentant lover of American food. But there are dishes I don’t get. Cheesecake? Rich, sickly, sweet – you can keep it. Carrot cake? Give it to rabbits. Peanut butter & jelly sandwiches? Not for me. I tried to like PB&Js because, as a child, they were my link to the States, the country in which so many of my picture books were set, the country of the movies. But I could never get used to the dryness of a PB&J, to the way it stuck to the roof of my mouth. My own children love them.…

Blackberry & star anise friands These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim. They’ll lose their slightly chewy edge after the first day or so, but still taste great. Blueberries or raspberries can be used instead of the blackberries. Don’t use strawberries, though: they are too watery. MAKES 12 PREP 45 mins COOK 30 mins MORE EFFORT V * un-iced 180g unsalted butter, plus 10g, melted, for brushing 60g plain flour 200g icing sugar 120g ground almonds 1½ tsp ground star anise (or 3 whole star anise, blitzed in a spice grinder and passed through a fine-mesh sieve) 150g egg whites (4 large eggs) 1 small orange, zested 18…

Ingredients in-depth Pickled cucumbers Cornichons The French word for a cocktail gherkin, these miniature cucumbers are normally served with cheeses, cold meats and charcuterie, adding a sour-sharp crunch. Gherkins The chip-shop favourite. Named after the medium sized variety of knobbly cucumber used, these are pickled and used whole or chopped in sauces, such as tartare. Dill pickles Large and Eastern European, these are pickled with dill and garlic. They’re associated with New York-style Jewish delis and pastrami sandwiches (they often come whole on your plate). Bread and butter pickles These are pre-sliced and often pickled alongside slices of onion in a sweeter solution than other pickles. Best for burgers with their sweet, sour tang. Quick fix Always hand-whisk in a figure of eight. It is twice as effective at incorporating…

STAR BUY Russell Hobbs three-tier food steamer £49.99 uk.russellhobbs.com This easy-to-use machine generates steam quickly, meaning that it cooks food eficiently. It is straightforward to assemble, as the three baskets have handles for easy lifting and are clearly labelled to show the order they are stacked in. The semi-transparent base means the water level can be seen while cooking. BEST DESIGN Morphy Richards Compact Intellisteam Food Steamer £79.99 morphyrichards.co.uk Ideal for two people, this has one basket that can be divided into two compartments with a removable wall. We liked that separate timers can be set for the two compartments. The steamer automatically delays the start for the shorter cooking time so that both compartments finish steaming together. BEST BUDGET  Tesco three-tier steamer £18.00 tesco.com This…

THE MAGDALEN ARMS On a Saturday night, it feels like all of Oxford has made a beeline for this rustic-yet-chic gastropub to feast on generous platters of whole shoulder of lamb. Sister pub to The Anchor & Hope in London, The Magdalen Arms takes an equally gutsy approach to modern cooking, with starters such as whole globe artichoke stuffed with goat’s cheese and herb crumb, and mains like chunky slices of tender, slow-cooked pork with braised rainbow chard and mash, which easily feeds two. The wine list offers plenty of choices around £25, and they make a mean mojito. In good weather, ask for a table on the back terrace. Mains from £14. magdalenarms.co.uk CD OLI’S THAI Plan ahead to sample Laddawan Thurston’s Thai food. With just a few tables, this…

One of the most stunning wine regions in the world, the Douro Valley in Northern Portugal is also one of the oldest, formalised in 1756. Row upon row of grapes snake over the steeply sloping hillsides, resulting in juicy, complex wines and fantastic ports. Here you can visit the rural quintas (wineries) to see and experience winemaking first-hand, and taste some of the best ports in the country. But it’s not just the vines that make this region worth visiting. Designated a Unesco World Heritage site in 2001, the Douro is incredibly beautiful with winding scenic roads and dramatic views at every twist and turn. The region is increasingly home to fresh, modern restaurants but for a more authentic experience, make a beeline for the small local tascas and tabernas…

With nearly a decade at the stoves of The Fat Duck, Gidleigh Park, The Hand and Flowers and Hull’s 1884 Dock Street Kitchen under his belt, chef Chris Harrison appeared to have a secure future as a successful restaurateur. Instead, he decided that great food belonged not in smart restaurants – but on the street. So Chris, now based in Hull, set up a street food business called Shoot The Bull. ‘The street food revolution was just too tempting, so I had to get involved and take the restaurant to the street,’ he says. Chris runs gastro pop-ups at markets, festivals, parties, weddings, even private homes. His regular gigs include Hull Street Food Nights and Shefield’s Peddler night market (peddlermarket.co.uk). ‘We bring gourmet food to places traditional restaurants can’t reach,’…

star letter A thousand thank yous for your article Insider: Leeds (June). What a relief it was to see somewhere in the North featured in a food magazine. There is often a perception that all the best restaurants are in the South – but they aren’t! Leeds has some excellent foodie places, and I hope your article encourages readers to have a fine weekend away up North… I promise they wont regret it! Joanna Wilkinson, Sheffield Joanna wins 12 bottles of Villa Maria Private Bin Shiraz 2014 (£13.50, Wine Rack). This elegant wine tastes of bramble fruits and white pepper, and pairs brilliantly with red meat, casseroles and strong cheeses. I thoroughly enjoyed your 300th issue (July), especially the hilarious article by Emma Freud, What if…

Thai mussels SERVES 2 PREP 10 mins COOK 10 mins EASY 1 red chilli, chopped small pack coriander, leaves and stalks separated 2 garlic cloves 1 thumb-sized piece ginger, peeled 1 x 400ml can coconut milk 1 lemongrass stalk 200g raw king prawns 500g mussels, cleaned 1 lime, cut into wedges crusty bread, to serve 1 Blitz half the red chilli, the coriander stalks, garlic, ginger and coconut milk in a blender. 2 Pour the coconut milk mixture into a saucepan, add the lemongrass and cook over a medium heat for 5 mins. Turn up the heat, add the prawns and mussels, then cover and cook for 4 mins – the prawns should be pink and the mussel shells should be open (discard any that have not opened). Remove the…

SKINTED Granite pestle & mortar set, £7, Dunelm This stylish pestle & mortar is made from robust granite, making it durable and suitable for all kinds of herbs and spices. Its heavy weight means it stays stable when using and the 16cm diameter bowl has ample space for ingredients. Try using it to grind a garam masala spice mix (find a recipe on bbcgoodfood.com), to make an authentic Indian curry. MINTED Cole & Mason granite pestle & mortar, £30, John Lewis Made from high quality black granite, this weighty pestle & mortar looks and feels incredibly sleek. The deep bowl ensures ingredients don’t fly out, slightly rough inside makes it suitable for both wet and dry mixes. The dark polished granite not only means it’s easy to wipe clean but…

GF’S HOMEMADE CHRISTMAS Plan ahead for the festive season with our new guide to edible crafts, easiest-ever turkey recipes and showstopper desserts. On sale now, £4.99. Chocolate nut butter cups GF SHOWS Discover a BBC Good Food Show near you – find out more on page 89. 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.…

MARY BERRY’S COUNTRY HOUSE SECRETS Mary takes over the kitchens of iconic stately homes in her new four-part series. Having met the staff running Downton Abbey’s Highclere Castle in Hampshire, Glorious Goodwood in Sussex, Powderham Castle in Devon and the regal Scone Palace in Perthshire, Mary creates dishes that celebrate these extraordinary homes. Starting soon on BBC One. THE BBC FOOD AND FARMING AWARDS Traditional pies, gastro pop ups, artisan loaves, hydroponically grown micro greens, farm shops and community kitchens – this year’s Food and Farming Awards finalists represent the best of Britain’s diverse food culture. Find out the winners in two special programmes on BBC Radio 4 on 24 September at 12.30pm and 25 September at 3.30pm. Kathryn Custance…

I’d only ever thought of G&T as a pre-dinner drink. But a research session with Gin Mare introduced me to the concept of the postprandial G&T. A cold, refreshing drink makes a lot of sense after a rich, full-flavoured meal. Speaking of cold, it really is all about the ice – and lots of it. The more ice in your glass, the longer the cubes stay cold, which means they won’t melt and dilute your drink. I’ve created five twists on G&Ts – perfect before or after a meal. Bitter grapefruit SERVES 1 PREP 5 mins NO COOK V Fill a large glass with ice, add 50ml citrus-heavy gin and top with 100ml full-flavoured tonic. Garnish with a wedge of grapefruit and a few drops of angostura bitters if you…

After a long day at work, you want a meal that will really satisfy your hunger, so let Arla skyr (pronounced skee-er) come to the rescue. Luxuriously thick and available in a selection of flavours, Arla skyr is perfect when enjoyed by itself as a filling snack, but also versatile enough to be incorporated into a range of sweet and savoury dishes. Try it in this easy salad (right) for dinner tonight and discover just how good it is. As it’s fat-free with reduced sugar and high protein*, Arla skyr is a yogurt that gives you the natural sustained energy you need to banish any late-night hunger or cravings. Plus, it’s made to an Icelandic-style recipe, so you can enjoy knowing you’re following in the footsteps of the wise Icelanders,…

Squash & spinach fusilli with pecans Keep the butternut quite small, about the size of a dice, so that it cooks quickly. SERVES 2 PREP 10 mins COOK 40 mins EASY V 160g butternut squash, diced 3 large garlic cloves, sliced 1 tbsp chopped sage leaves 2 tsp rapeseed oil 1 large courgette, halved and sliced 6 pecan halves 115g wholemeal fusilli 125g bag baby spinach 1 Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables…

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 rom all the comments on the original recipe on bbcgoodfood.com, pasta bake seems popular. I’ve never been a fan myself, with one exception – mac and cheese. So, inspired by my favourite truffle mac and cheese recipe, I replaced the canned tuna in the original pasta bake with a smoky hit of haddock – the end result blew me away. Truffled macaroni & smoked haddock bake This can be assembled in advance and finished in the oven the next day or even a couple of days later. SERVES 4 PREP 25 mins COOK 1 hr EASY * for…

Busy, buzzing and modern, London Grind is the third restaurant in entrepreneur’s David Abrahamovitch (above) and Kaz James’ ever-expanding coffee and cocktail business. Set in an old bank building right on the edge of the south side of London Bridge, the sleek industrial restaurant is ideally located to serve both the city and visitors to nearby Borough Market with a concise menu made up of dishes that suit all day eating (arrive before 12 if you want breakfast). Small plates include date ‘meatballs’, their flavour elevated with house-made chorizo, while mains straddle the brunch-lunch gap with dishes such as sweet potato harissa cakes, and there’s flat iron chicken with baby potatoes, a mean burger, or steak with Béarnaise, if you prefer. The coffee at Grind is excellent, as it should…

Through the 1970s and 1980s, the British curry house was a defining UK institution. We couldn’t have enough of stale, brittle poppadums and painfully hot vindaloos, washed down with dismal lagers. But in 2017 we’re mired in a (copyright everyone) ‘curry crisis’. According to industry bodies, under current immigration rules, recruiting chefs from the Indian subcontinent is prohibitively expensive (they must earn at least £29,570). There is now a dire shortage of skilled curry chefs, two restaurants are closing every week and, reportedly, a third of our estimated 12,000 curry houses are in jeopardy. Earlier this year, The Guardian asked: ‘Who killed the great British curry house?’ It’s a good question because, for me, this is about more than recruitment. From Glasgow’s Babu Bombay Street Kitchen to London’s swanky Gymkhana,…

IN THE BEGINNING Native to Southeast Asia, this bright yellow spice, part of the ginger family, has long been used in Indian cooking, particularly curries. Thanks to its antioxidant properties, it was also used in home remedies for various illnesses. THEN Mainly used in the UK for Indian cooking, turmeric experienced a sudden rise in popularity as its health benefits became more apparent. In 2016, Google’s Food Trends report named it the ‘breakout star’ ingredient of the year and searches for the spice increased by 56%. In the same year, the turmeric latte (a drink made from turmeric, milk and honey) became an Instagram sensation. Health food aficionados championed the drink as a healthier, non-caffeinated alternative to a latte, not to mention for its highly Instagrammable golden appearance. NOW No…

Each month we explore a new restaurant trend and the key ingredients, dishes and drinks to go with them. Nick Taylor from Dinings restaurant in Chelsea, London, explains what you need to know about izakaya-inspired cuisine, based on the food served in Japanese ‘pubs’ or izaleayas. At Dinings, izakaya-style recipes are melded with European cuisine to create more of a fusion style. dinings.co.uk @dinings_sw3 Usuzukuri A Japenese term which means thinly sliced, used to describe our seabass carpaccio which comes served with a truffle salsa and ponzu jelly. Ponzu A punchy citrus-based sauce, ponzu combines yuzu, soy sauce and rice vinegar. Bekko tamago This is an egg yolk marinated in miso so it is semi preserved. We serve it with British asparagus & yuzu hollandaise, which adds depth of flavour and…

1-3 SEPTEMBER Meatopia, London meatopia.co.uk  • 4-10 SEPTEMBER Manchester Loves Cocktails lovescocktails.co.uk • 8-10 SEPTEMBER Ludlow Food Festival foodfestival.co.uk • 16-17 SEPTEMBER Abergavenny Food Festival abergavennyfoodfestival.com • 22-24 SEPTEMBER BBC Good Food’s Feast at the Tower of London bbcgoodfoodshow.com/feast-tower A The way we eat today answers: 1 Trifle (44%) 2 Seaweed (21%) 3 31% 4 Northern Ireland 5 Cookbooks 6 Gordon Ramsay 7 Mozzarella 8 20% 9 Dinner and drinks 10 15%…

Mint julep Cocktails don’t come much more refreshing than a mint julep. Served over mounds of crushed ice and topped with freshly picked garden mint, it’s the ultimate way to enjoy whisky as the temperatures rises. SERVES 1 PREP 5 mins NO COOK EASY V 65ml bourbon 10 mint leaves 12.5ml 2:1 sugar syrup (see tip, below) ice, cubes and crushed For the garnish a big mint sprig and a straw Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve. GOOD TO KNOW vegan • gluten free PER SERVING 187kcals • fat none • saturates none • carbs 9g • sugars…

If you think chicken breasts are a bit, well, boring, try this brilliant fix, which has the toothsome crunch and rich flavour of a chicken Kiev, but with a fraction of the preparation. Best of all, you simply bake it in the oven. This is my go-to chicken dish, whether I’m cooking supper for two, or friends are coming round. Everyone thinks something rather clever is going on, whereas in fact it’s a simple dip-and-crumb job. I hope it will become a favourite for you too. Crunchy garlic chicken Egg and breadcrumb operations are inevitably messy, so get everything you need lined up. If convenient, you can get the chicken ready on its baking tray, and keep it in the fridge uncovered for an hour or two before baking. The…

“If you really want to feel that burn, chilli freaks, go for a spiky Chianti Classico, a brooding shiraz” The dish was the hottest curry in the world (allegedly). My great friend and wine expert Joe Wadsack was surrounded by waiters, preparing to eat it all while being filmed. He made it, and then, ‘AAAAAAAAGH MUUUUUUUM.’ ‘Would you like a drink, Sir? asked the waiters, politely. Yes, get me an AAAAAGH lassi AAAAAAGH.’ ‘What flavour would you like, Sir? We’ve got mango, lime…’ At which point Joe bolted to the fridge, grabbed a pot of yogurt and tipped it into his burning mouth. If you’re picking a drink to go with curry, the first question is: what do you want the drink to do? yogurt- can that chilli lights in…

 The craziness of supermarket fruit and vegetable sourcing stopped me in my tracks when I picked up a bag of sugar snap peas and noticed that they came from China. This was back in June, when British gardens and allotments produce an abundance of this sweet, summery crop. With all its fine words about supporting British farmers, I had dared to hope that the chain in question would be stocking UK-grown sugar snaps, but I should have known better. Thanks to the global sourcing of all the big retailers, the UK is now the largest produce importer in Europe. We grow only 58% of the vegetables we eat, and just 11% of the fruit, which is bad news for our economy. This reliance on faraway places also makes us worryingly…

Fruit boost Did you know that antioxidants can help you recover faster after exercise? Performance nutritionist, James Collins, explains, ‘Heavy training sessions can cause an increase in Exercise Induced Muscle Damage (EIMD), which can cause soreness in the days to come. To minimise the impact, eat a recovery meal containing carbs (to refuel) and protein (to repair), as well as healing antioxidants such as blueberries, pomegranates and cherries, which research has shown are beneficial.’ Discover more at bbcgoodfood.com/  sports-nutrition-worth-trying Low FODMAP diet An incredible 76% of irritable bowel syndrome (IBS) sufferers have reported an improvement in symptoms after following a low FODMAP diet. Dietitian Emer Delaney explains, ‘FODMAPs are particular carbohydrates found in foods such as garlic, apples and milk. Under the supervision of a dietitian, high FODMAP…

Asian prawn noodles Instead of prawns, you could use left-over 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 fresh coriander, leaves and stalks separated and chopped 1/2-1 red chilli, thinly sliced and seeds removed 1 tbsp tamari 4 spring onions, sliced at an angle 2 handfuls sugar snap peas (about 125g) 4 handfuls beansprouts (about 160g) 100g Atlantic prawns 1 lime, zested and juiced small handful mint leaves (optional) sesame oil, to serve (optional) 1 Boil a full kettle of water. Put the noodles in a bowl, cover with boiling water, soak for 5 mins, then drain. 2…

Wine expert Henry Jeffreys, along with the BBC Good Food team, tasted his way through more than 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. The Huguenot Cabernet Sauvignon 2016 Franschhoek is not only one of the most beautiful places in the Cape but it also produces some of South Africa’s most graceful wines. This is one to try on the relative who turns her nose up at anything that isn’t French. It’s perfumed…

1 A SPICE TIN If you want to give Indian street food a go, first of all you need a spice tin. Known as a masala dabba, it usually has seven small bowls in a tin with the basic spices which are needed in most of the recipes. This makes cooking simple and fast, which is why it is something you will find in most Indian kitchens. You can get really good spice tins and spices from Spice Mountain. spicemountain.co.uk 2 THE RIGHT PAN Once you have the spices sorted, you need a good pan. What you are looking for is a nice, deep skillet that is multifunctional and good for stir-frying, deep-frying and slow simmering. I seem to use the Circulon pan I have in my kitchen almost every…

1 P&O Britannia: Britannia is renowned for food – both free and fee options – and its roster of famous chefs. A 14-night cruise (departs Southampton, August 2018) takes in Alicante Barcelona, Monte Carlo, Pisa, Florence, Civitavecchia, Cartagena and Gibraltar (from £1,599pp for an inside cabin, including kids’ clubs and full-board meals). pocruises.com 2 Royal Caribbean Harmony of the Seas: The world’s largest ship has water slides and climbing walls. Free dining includes Sorrento’s pizza; fee restaurants like 1950s diner Johnny Rockets are worth a look. A seven-night Eastern Caribbean cruise (departs Florida, August 2018) takes in Sint Maarten, Puerto Rico and Haiti (from £3,736 for four sharing two rooms; excludes flights). royalcaribbean.co.uk 3 Disney Magic: This ship offers great entertainment and excellent dining, plus adult-only restaurants. The Animator’s Palate…

Covered market Open daily, this 18th-century market is the place to come for everything from fresh meat and fish to Korean food. Don’t miss the Oxford Cheese Shop’s jaw-dropping display. oxford-coveredmarket.co.uk Bitten Street Monthly street-food events in Oxford’s Castle Quarter, including local traders such as Souvlaki Brothers and Goujon Monkey (fish and chips served from a vintage Citroën van). bittenoxford.co.uk/bitten-street Jericho Cheese Company The look might be cool, but the welcome is warm at this specialist in British and Irish cheeses. Look out for local Rollright, a soft cow’s milk cheese. jerichocheese.co.uk North Parade Market Two Saturdays a month, North Parade Avenue transforms into an artisan and organic market, with fresh produce and street food from local traders. northparademarket.com Gatineau This patisserie is run by Hervé Gatineau, a former head…

WHITE PORT & TONIC Made from white grapes, white port is more summery and herbal than its dark, sweet counterpart, making it a refreshing aperitif with lots of ice and tonic. Try one on the terrace at Six Senses’ Vale de Abraão restaurant as the sun goes down. KID GOAT Vastly overlooked in the UK, kid goat is very popular in the Mediterranean. The meat is delicate and tender, and usually slow-cooked in stews, or roasted. PASTÉIS DE NATA A buttery pastry case encases creamy egg custard. Dreamy. You’ll find them on most hotel breakfast menus in the Douro. BACALHAU À BRÁS A comforting cod hash made with salt cod, eggs, black olives & fried potatoes. ALHEIRA SAUSAGE This pork-free sausage was originally invented by Portuguese Jews during the Inquisition.…

SERVES 6-8 PREP 30 mins plus overnight chilling COOK 6 hr 10 mins MORE EFFORT for the pork belly 1.6kg boneless pork belly 6 black peppercorns ½ small bunch thyme 1 bay leaf 1 tsp fennel seeds 500ml bottle dry cider for the watermelon salsa ½ watermelon (around 800g), flesh finely chopped 1 red onion, finely chopped 1 red chilli, deseeded and finely chopped 1 granny smith apple, finely chopped 2 limes, zest and juice ¼ small bunch coriander, roughly chopped to serve BBQ sauce 6-8 flatbreads 1 Heat oven to 140C/120C fan/gas 2. Season the pork belly all over with salt then put it, the peppercorns, thyme, bay and fennel seeds in a deep roasting tin. Pour over the cider, then top up with water until the pork is…

The Bear is a cosy gastro pub serving up seasonal British dishes made by a team of talented chefs, including 2012 MasterChef finalist Karl Byron. Favourites include the bangers and mash made with local, award-winning sausages. There’s also a dedicated G&T menu and a delicious array of desserts. If you’re lucky, you might spot a footballer or two while enjoying your Sunday roast! thebearoxshott.co.uk Know somewhere good in your area? A restaurant, a market, a great deli? Tell us what makes it stand out – we’ll publish a recommendation in every issue. Let us know on Facebook and Twitter with the hashtag #gfeatsout. Write to BBC Good Food , BBC Worldwide, Television Centre, 101 Wood Lane, White City, London W12 7FA Email us at…