Innholdsfortegnelse for April 2018 i Good Food

The evolution of British food is a joy. We delight in our traditions, seasons and regional specialities and nothing makes us prouder than a Sunday roast, new-season asparagus, and sticky toffee pudding. But can you tinker with the classics and win? We say yes. When it comes to favourite ingredients, you can never have too much of a good thing – try adding Marmite and cheddar to a sausage roll and you’ll see what I mean. Our cover recipe (p26) is really good. And while we’re fiercely proud of our porridge, pies and pancakes, we’re also open fluences . In (p62) Chloe Scott-Moncrieff highlights our new obsession with tacos and why our long-held love of curry is so much more imaginative than chicken korma. Please share your own British favourites…

FIG SPIRITS It seems 2018 is the year of the fig, particularly within the drinks industry, where we’ve noticed a recent surge in fig-flavoured liqueurs and spirits. We love Esprit de Figues (£25.15, available at masterofmalt.com) – the world’s first true fig liqueur. SPRING SOUP Heinz soups get a spring makeover in a limited-edition takeover by Cath Kidston to celebrate its 25th birthday. From late April, you’ll find Heinz soup tins in three of Cath Kidston’s iconic designs in supermarkets. COLOUR-CHANGING GIN In case drinking gin isn’t already fun enough, how about drinking gin that changes colour? New to Harvey Nichols from The Old Curiosity Distillery, the gins turn from purple to pink or from blue to pink when tonic is added, depending on the flavour. This follows last year’s…

Taken from inside the hip of a pig or cow – hence the name we've given it – this is actually the unsung spider steak, a nod to the web-like marbling pattern of fat. It is often used in a mince mix, but we’ve got some other ideas. This is just about everything you want from a quick frying cut, with enough fat to render and create the juiciest little steak about. Pan-fry it for couple of mins on each side and serve with a sharp salsa verde to cut through the fat, or stick it in a sandwich loaded with caramelised onions. Thanks to east London butchers-cum-restaurant Hill & Szrok (hillandszrok.co.uk) for sharing their knowledge.…

Tea-steeped chickpeas Chole bhature is one of India’s most common street-food dishes. The tannins in the tea are central to giving a sharp edge to this rich dish. SERVES 4 PREP 15 mins COOK 30 mins EASY V 4 tbsp vegetable oil 1½ tsp cumin seeds 2 bay leaves 2 small onions, finely chopped 5cm piece ginger, peeled and grated 3 garlic cloves, finely chopped 2 tsp each ground cumin, ground coriander and ground cloves 1 tsp ground cinnamon ½ tsp chilli powder ¼ tsp ground turmeric 400g can tomatoes 2 x 400g cans chickpeas, drained and rinsed 4 tbsp strong breakfast tea 1 tsp salt 1 tsp caster or granulated sugar 200g spinach, washed and roughly chopped 1 small bunch of fresh coriander, roughly chopped 1 Put the vegetable…

Dublin has something for everyone, from the best doorstop sandwiches at The Pepper Pot in Powerscourt Centre (powerscourt. ie), to Michelin-star dining at Chapter One (chapteronerestaurant.co.uk). I love how you are made to feel so welcome. My favourite restaurant is Cavistons in Sandycove (cavistons.com) is one of the best fish and seafood restaurants in Dublin. Take the DART (train) along the coast, breathe in that sea air and relax. I love their grilled sardines with lemon. Simple perfection. The best dish I’ve eaten in Dublin is fish and chips. Growing up, we used to have them as a Saturday night treat. The best part is all the crispy bits at the bottom of the bag of chips. My favourite is from Leo Burdock (leoburdock.com) – they've been there over 100…

@madeintw8 Full English porridge?! Jacquie has topped porridge with mushrooms, bacon, avocado and a fried egg. @lilasveganfood Lila has gone for spinach and tomatoes in her porridge, finished with mushrooms and smoked tofu. @nourish_atelier Nina‘s miso broth porridge is topped with egg, avocado, leek, and roasted rhubarb.…

Refreshing, easy to make and incredibly versatile, the Collins is one of those drinks that everyone should have under their belt. The original Tom Collins was probably made with genever (the Dutch precursor to gin) or Old Tom gin, which was a sweeter style of gin that was popular in the 18th and 19th centuries. Both of these would have given the drink a sweeter flavour than modern-day gins, which are much more crisp. But that classic formula of spirit, citrus, sugar and soda is one that works with just about any spirit from dry gin and light rum to tequila and even cognac. SERVES 1 PREP 10 mins COOK 2 mins EASY V 50ml gin 25ml lemon juice 25ml sugar syrup (see recipe, below) 125ml chilled soda water Build…

“The pace of life is so fast now that quite often I feel choked on a Friday night” Are our children becoming unhealthier? I think we can only really answer that about our own children, using our own experiences. So, here goes: in my best mama voice, ‘When I was a little girl, we never sat in front of the television, we played out after school and all weekend. We never had organised play, we never got bored.’ And I can tell you I moved a lot more than my kids do now. They do move but it’s systematic and coordinated: swimming lessons, Zumba, basketball, bike riding, walks in the woods together. We never ate takeaways, I didn’t have one until I discovered freedom at 18. My kids can tell…

We Brits have taken to Instagram with enthusiasm, from posting our own home-cooking to restaurant dishes. Our feed @ bbcgoodfood is stuffed with seasonal recipes, but we also like to regram feeds we love. Here are eight accounts that champion the food we grow, make and eat in the UK. @yorkshiregourmet Yorkshire ingredients and campfire cooking feature heavily in this blog run by food writer, stylist and photographer Paul Robinson. His feed features foraging, cooking over fire and plenty of a hearty pies. @claremcqq Belfast-based Clare posts pictures of what she eats and where she goes, and we are nothing but envious of her food life. We love her riffs on breakfast using all sorts of ingredients – she’s a big fan of ferments and pickles. @immikeybell…

“Breakfast in LA was great fun when the cook would yell, ‘here’s your eggs, sunny side up’” Call the Midwife star Jenny Agutter, 65, was born in Somerset and rose to fame when she was 14, playing Roberta in the TV adaptation of The Railway Children and, when she was 17, starring in the 1970 film. Her other movies include Walkabout, Logan’s Run, The Eagle Has Landed, An American Werewolf in London and Equus , for which she won a BAFTA. Since 2012, the mum-of-one has starred as Sister Julienne in the BBC’s Call the Midwife , now in its eighth series. I lived in Singapore from the age of three to six. My…

Breakfast Green eggs SERVES 2 PREP 5 mins COOK 15 mins EASY V 1 ½ tbsp rapeseed oil, plus a splash extra 2 trimmed leeks, sliced 2 garlic cloves, sliced ½ tsp coriander seeds ½ tsp fennel seeds pinch of chilli flakes, plus extra to serve 200g spinach 2 large eggs 2 tbsp Greek yogurt squeeze of lemon 1 Heat the oil in a large frying pan. Add the leeks and a pinch of salt, then cook until soft. Add the garlic, coriander, fennel and chilli flakes. Once the seeds begin to crackle, tip in the spinach and turn down the heat. Stir everything together until the spinach has wilted and reduced, then scrape it over to one side of the pan. Pour a little oil into the pan, then…

RUNNING Fuel your fitness With the Virgin Money London Marathon on Sunday 22 April, our elite performance nutritionist, James Collins, explains why protein is key to runners’ recovery ‘Ensuring you have enough protein in your diet is essential for muscle repair and growth, helping you to recover stronger and faster. Aim for 15-25g protein (depending on your size) in any post-workout meal. The sooner you eat after a workout, the better – ideally within 30 minutes – as your body needs the nutrients to kick-start the healing process, which can last for over 24 hours after a hard training session. For recovery, remember the four Rs: Rest. Get a good night’s sleep – this is when most of your muscle repair will occur. Rehydrate. Replace fluid losses by drinking at…

Good Food contributing editor Tom Kerridge is a BBC presenter and chef-owner of The Hand & Flowers, The Coach and The Butcher’s Tap – all in Marlow, Buckinghamshire. His latest book, Lose Weight for Good (£22, Absolute Press), is out now. Join Tom for a Chefs’ Supper Club presented by Lexus at Rudding Park, Harrogate on 27 April. Find out more at chefssupperclub.com @ChefTomKerridge The gastro pub has been a British food revolution. It’s like our version of French bistros – somewhere serving really great food that’s accessible to everyone and offers value for money without the formality and (let’s face it) intimidation of fine dining. This is at the heart of what I’ve always tried to do with my three pubs. Yes, some of my dishes push the envelope, but…

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 for all the selected wines at bbcgoodfood.com/wine-club. Cabalié Blanc 2016 This wine is full of the heat of the south of France. It’s a harmonious blend of three grapes: the Viognier provides peachy fruit and body, the Muscat orange blossom and the Colombard whips it all into line with some grapefruit acidity. Try it with the cacio e pepe on…

“This soup uses a mixture of foraged leaves but could easily be made with just one variety if that’s all you can find, or shop-bought watercress” Foraged soup After a long winter, the prospect of something green is appealing and early foraged leaves are all punchy in flavour. Wild garlic, Jack-by-the-hedge (aka garlic mustard) and nettles are bitter eaten raw but when cooked, their flavour mellows. My grandma used to tell me how she had to eat nettle soup during the war and how disgusting it was. But she was converted by this rich, green soup which I made for her regularly. For more on foraged leaves, including where to find them, turn to page 121. SERVES 4 PREP 20 mins COOK 20 mins EASY 50g Jack-by-the-hedge 200g wild garlic…

Ingredients in-depth: Foraged leaves It’s peak season for foraging edible greens, and Tommy Banks’s nettle soup recipe on p110 uses the three most abundant and easy to find. Remember to use a respected guide book to identify them, and only eat leaves you’re sure about. Stinging nettles Considering how identifiable they are, nettles are massively underused. Gather between February and June, wear gloves when handling, and only pick young shoots or the smaller leaves. Wash and strip the leaves from the stalks and cook before eating – they can then be used as you would spinach. Find our nettle spanakopita on bbcgoodfood.com. Wild garlic Also called ramsons, this wild leaf is abundant in woodland areas from early March to June. The whole of the garlic-flavoured plant can be eaten raw…

Griddle pans are the only way to get that smoky char of the barbecue indoors BEST NON-STICK 1 GreenPan Venice Pro ceramic non-stick round grill pan, 28cm £44 johnlewis.com We’d suggest shunning cast iron in favour of a non-stick pan like the Venice Pro. The halloumi we cooked flipped like a dream, and pan cleaning couldn’t have been easier. GreenPan have the added bonus of good eco and health credentials, avoiding toxic materials in the production of their pans. BEST SPACE-SAVER 2 Typhoon folding handle square cast-iron chargriller, 24cm £22 amazon.co.uk If you’re short of room or want a griddle pan you can tuck away for occasional use, this chargriller is the perfect choice. The straight sides and folding handle pack away neatly. You also get…

1 Café de la Plage, Sainte-Hilairede-Riez. This step-back-in-time stands at the tip of the promenade facing the sea. Cosy inside if it’s cool and with outside tables for sunny days, you’ll find moules, lobster gratin, oysters, crêpes and profiteroles. It’s all fabulously old-school, so stick to the obvious choices. (1 Promenade de la Mer, +33 2 51 54 51 76) 2 Le Casier, St-Gilles-Croix-de-vie. Near the church in the centre of the old port you’ll find Le Casier. Outside tables allow you to dine with a sea view or you can sit inside if it's hot. There's an excellent soupe de poisson (£7.60), oysters start at £8 for six, and you should try Croix de Vie sardines with potatoes and butter (£10.90) to follow. There’s an under12s menu of fish…

Brew Cavern Tiny, magical bottle shop – stacked with hoppy wonders including beers from local rising stars Black Iris. brewcavern.co.uk Small Food Bakery Local foodies rave about SF’s exceptional, super-slow fermented breads. Open Fri/ Sat. smallfoodbakery.com Hockley Arts Club Hidden down an alley off Carlton Street, this cool three-storey venue has all your late-night cocktail needs covered. thehockleyartsclub.com Outpost Coffee Painstakingly sourced, small-batch roasted, single-origin beans power Outpost’s superlative pour-over, cold brew coffees. It serves a knockout flat white, too. outpost.coffee Nottingham Street Food Club Open Friday-Sunday, NSFC is home to Homeboys and Smoqued, joined each week by the finest pop-ups such as Taste of Korea and Smiffy’s Smoke Shack. Upstairs in the Victoria Centre. streetfoodclub.co.uk…

1 Dine with locals Emiratis are famously private people, but as part of an initiative for outsiders to understand more about the local way of life, HH Sheikh Mohammed, the ruler of Dubai, set up a cultural understanding programme which offers travellers the opportunity to dine with an Emirati family. cultures.ae 2 Alcohol restrictions As a general rule, only restaurants inside hotels can legally serve alcohol in Dubai. Alcohol is on sale at the city’s hidden-away liquor stores, but only expat residents with a liquor license (stating that they are not Muslim), can shop there. Up to four litres of beer, wine or spirits can be bought by tourists landing at Dubai International Airport, at the duty-free shop in the luggage collection hall. 3 Check religious dates Check the Islamic…

HOT TREND VEGAN JUNK FOOD Plant-based food has gone dirty with big burgers, fried ‘chicken’ and kebabs Mac and cheese, towering burgers and fried chicken are all being given a vegan makeover, and are featuring on trend reports and Instagram feeds worldwide. Why? Well, more and more people are going vegan, so a demand for vegan food that still packs the punch of its meaty junk food alternatives has massively increased – everyone has guilty pleasures, after all Not convinced? Don’t knock it ’till you’ve tried it! In London, Hackney's Temple of Seitan (templeofseitan,co.uk), which serves up fillets of fried seitan that could easily be mistaken for crispy fried chicken, often has queues out the door. Mildreds (mildreds.co.uk), in Soho, has just released a ‘bleeding’ burger by Moving Mountains made…

TREAT YOURSELF TO AN OYSTER MASTERCLASS AND TASTING Book now to attend this exclusive subscriber event at Wright Brothers, Battersea, on 24 April. Tickets are £70. To book, visit seetickets.com/go/oyster or call 0871 231 0847 (calls cost 13p per minute). This is an exclusive event for subscribers. Upon booking, please reference the email address or postcode registered with your account. Not a subscriber? Turn to page 58. ‘It’s one of the most sought-after cheeses of the year’ You may already be familiar with Cornish Yarg, a creamy hard cheese from Cornwall, but have you tried Cornish Kern? Produced by the same dairy as Yarg (Lynher Dairies Cheese Co), Cornish Kern was recently crowned the winner of The World Cheese Awards and is now one of the most sought-after cheeses of…

BRITAIN’S BEST COOK Will the BBC’s latest cookery competition prove as successful as Bake Off? The ingredients look promising. Ten skilled home cooks, the nation’s favourite dishes; Mary Berry as head judge and two new co-judges – chef Dan Doherty and former market trader Chris Bavin to add to the mix. Starts in April on BBC One. MASTERCHEF FINAL We’re on the home straight. The final four return to the MasterChef kitchen to cook a dish inspired by historic British gastronomy for two-Michelin-star chef Ashley Palmer-Watts, before the last three create the finest menu of their lives. Don’t miss the final on Friday 13 April on BBC One. Kathryn Custance…

‘It was time to conquer my phobia: Keith’s quiche quest, so to speak’ When I was a teenager many moons ago, I read a book called Real Men Don’t Eat Quiche, a satire on ideas of masculinity. Growing up on a Manchester council estate, it struck a chord with me. I hated quiche: the wobble from those set eggs and cream made me shudder. No, I didn’t eat the quiche my mum packed into my lunchbox for school trips. That made me a real man, right? For several decades (don’t ask!), I avoided quiche like the proverbial plague. But if this monthly column exists for one reason, it’s to challenge myself. It was time to conquer my childhood phobia: Keith’s quiche quest, so to speak. After poring over several cookbooks,…

Food writer and mum-of-two Emily is teaching her kids to cook – and love – real food (modernfamilyfood.co.uk). She is a Jamie Oliver Food Revolution Ambassador and posts daily kitchen hacks and simple fresh family food ideas on Instagram. @modernfamilyfood Herbs in a snip Herb scissors, £7.50, M&S These multi-blade scissors chop herbs in seconds. I use mine to shred baby spinach leaves too – my kids like spinach and soft herbs shredded into chicken and couscous salads. Roll-and-go biscuits NoStik silicone pastry mat, £12.99, johnlewis.com Save time greasing and lining baking sheets by using one of these (see p49 for our kids baking recipes). Splatter-free bakes Allehanda mixing bowl with lid, £8, ikea.com The thought of flour all over…

The food we buy, the restaurants we visit, even how we photograph our meals has become a national obsession. We’re shouting about it, celebrating it, and executing it with passion. From the ingredients defined by our land and seasons, to Britain's multicultural heritage, nowadays, the best chefs are busy reinvigorating British classics and creating hybrids, piled with influences from Sri Lanka to Singapore. What all our ‘hall of fame’ ingredients and dishes have in common is their timelessness, their potential when done well. Whether it’s fish with crisp batter, the old school pud weeping with cream, or an unpretentious packet of crisps, here we celebrate our love affair with all things British. Nostalgic puds Throwback drinks such as Blue Nun and Babycham will, we hope, never make a comeback. School-dinner…

@5oclockapron Claire Thompson has had her finger in many Bristol foodie pies. She’s a huge fan of using local ingredients with spices, and we love her recipes so much we’ve featured some before! @jamesvsburger Everything you want to know about the best burgers in Glasgow. We met James when we were looking for someone to write our Glasgow guide. Though he hangs his hat on burgers, he has a serious brunch habit and is no stranger to vegetables. @eastcoastavocet Mike Warner is a total fish and seafood geek, and what he doesn’t know about the subject isn’t worth knowing. Based in Suffolk, his special subjects are sustainability, eating more shellfish, and lobster. @theybfs The YBFs champion innovation, creativity and craftsmanship in UK food and drink – from food writing to…

“I was served khaki green sludge as ‘coriander salsa’. It could have been boil-in-the-bag for all the flavour it had” I’ve begun a personal boycott of chain restaurants. I’m so dismayed to see how they’re taking over our urban centres, killing off any sense of place, any feeling of uniqueness. It’s becoming a big problem in the UK. High streets increasingly look cloned, with the same brands popping up everywhere. Chains with 40, 50, 60, or more branches are not unusual. Yet they offer nothing local or different, just a nationwide, frequently global offer cooked up by hedge fund managers in distant boardrooms. Worse still, they drive out independents by pushing up rents to unaffordable levels. Cash-strapped councils, thinking short-term, embrace these chains. They even brag about attracting them to…

1 Satay tofu skewers with garlic & ginger pak choi SERVES 2 PREP 15 mins COOK 10 mins EASY V 3 tbsp smooth peanut butter 1 tsp light soy sauce pinch of chilli flakes 1 lime, ½ juiced, ½ cut into wedges 200g firm tofu (see tip, below), cut into chunks 1 tbsp rapeseed oil 1 garlic clove, sliced small piece of ginger, sliced 200g pak choi, leaves separated 1 tbsp roasted peanuts You will need 4 skewers (soak in cold water for 20 mins if they’re wooden) 1 Mix the peanut butter, soy, chilli and lime juice together with 50ml water. Pour half into a roasting tin, add the chunks of tofu and stir to coat. Leave to marinate for 30 mins if you have time, then thread onto…

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 And here we are; spring. Sing it from the rooftops! It’s good news for home cooks as the season bestows on us its brightest, freshest, most pristine ingredients – the first flushes of asparagus and wild garlic. As the days start to get longer, we’re looking for delicious recipes that can be put together relatively quickly, giving us more time to spend outdoors. With that in mind, my perky spatchcocked spring chicken is quick-roasted on a bed of bay, lemon and chickpeas, a delicious and complete meal when paired with thick, wild garlic-licked labneh and perhaps some bread to mop up the juices. Watercress…

With warmer months just around the corner, start planning the ultimate food-filled day out at Birmingham’s NEC, 14-17 June. Secure a seat in the Big Kitchen and choose from our stellar line-up of chefs and experts cooking LIVE on stage including Show favourites James Martin and Mary Berry, the entertaining Hairy Bikers, and Michelin masters Tom Kerridge, Michel Roux Jr and Raymond Blanc. Don’t forget, your ticket includes entry to BBC Gardeners’ World Live too! Readers save 20% *  on tickets – quote GFR5 when prompted Show highlights BBC Good Food Stage See the magazine come to life and enjoy live interviews, hosted by food editor-at-large Barney Desmazery. Don’t miss cookery demos from the Lakeland team and book signing sessions with your favourite chefs. Sample and shop From artisan…

‘Much has been written about Venetian classics found in the city’s handful of excellent restaurants. Fewer column inches, however, have been devoted to the home cooking of Venice. The difference between home cooking and restaurant food is often just a question of attitude. The former is heartfelt and generous, born of love, warmth, tradition and a sense of abundance. The latter counts precision, consistency and expertise among its virtues. Not being a professional chef myself, I have always had a preference for home cooking.’ MENU FOR 4 Broccoli & anchovy crostini Cacio e pepe Seabass in crazy water Olive oil cake Cacio e pepe This Roman impostor is very popular in Venice and has had something of a revival in London and New York of late, too. I can understand…

“Our beers use flavours been that have seen rarely since pre-industrial times” When it comes to brewing great beer, the guys running The Wild Beer Company believe the best way is to go wild – literally. Unlike many breweries, the Somerset-based company uses wild yeasts, including those growing on apples harvested from a neighbouring cider orchard, to ferment its beers. Most beers are then fermented in oak barrels to develop complex flavours. Wild Beer was established by Andrew Cooper (left, above) and Brett Ellis in 2012. Andrew’s interest in craft beers began while running a pub in Herefordshire. He met Brett, a Californian chef, in 2010 when both were working at another brewery. ‘Wild yeast is a magic ingredient,’ says Andrew. ‘When combined with bacteria it creates acidity and really…

While lots of beers are vegan-friendly, some brewers add finings in the final stages of production. Finings are used to clarify liquids, and some can include animal-derived products like isinglass (made from the dried swim bladders of fish) and gelatine so are unsuitable for vegans. Here are three of our favourite vegan-friendly beers: Wild Beer Co Fresh Pale Ale £2.59 (330ml can), available at honestbrew.co.uk TASTING NOTES Citrusy with big hits of grapefruit. OUR VERDICT Very hoppy and very quaffable. A treat with a zingy salad. Beaver Town Brewery 8 Ball £2.60 (330ml can), beavertownbrewery.co.uk TASTING NOTES Tropical with spicy aromas and a sweet malt aftertaste. OUR VERDICT Spicy and earthy, 8 Ball goes perfectly with our dirty vegan burger (left). Brewdog Elvis Juice £2.50 (330ml can), brewdog.com TASTING NOTES Vibrant…

Pitch organic chocolate black tea This is really good as an after-dinner drink – organic black tea with a hint of dark chocolate, it stops me actually eating chocolate! £8.50 (80g), tealab.co.uk Jake’s London salted butter set honey  This incredibly smooth honey has the perfect balance of salty and sweet. We couldn’t get enough! Try it simply spread on toast or croissants. £4.75 (195g), harveynichols.com Aquafaba mayonnaise Smooth and creamy, we were seriously impressed with this vegan mayo, made using aquafaba (chickpea water) instead of eggs. Try it in our vegan burger, p12. £3.50 (190g), rubiesintherubble.com Pork, butternut squash, quinoa & kale sausages The great British banger has been given a health-conscious makeover – packed with veg and quinoa, these are not only better for you than the…

Well Seasoned by Russell Brown & Jonathan Haley (£25, Anima) This doesn’t just encourage you to cook with seasonal British produce, it’ll also inspire you to get outside, whether it’s to go foraging for elderflowers in May or wild swimming in July. Smart recipes such as beer-braised beef cheeks make this perfect for weekend cooking. Must-try recipe Pappardelle with wild boar ragout Cook Share Eat Vegan by Áine Carlin (£20, Mitchell Beazley) The cookbook market has been flooded with vegan books this year as plant-based diets become the fastest growing food trend, but this is one of the best so far. Packed with zingy flavours and nutritious, colourful recipes that don’t require an endless shopping list, Áine’s recipes tick all the boxes. Must-try recipe…

Samyukta Nair, founder of the Indian restaurant Bombay Bustle ( bombaybustle.com ) in London’s Mayfair guides us through some of the dishes traditionally transported in tiffin tins – tiered lunch boxes – that are delivered by tiffin tin carriers in Mumbai. Dosas A dosa is a type of pancake made from a fermented rice and black gram batter. Although its origins lie in south India, dosas are now popular all over the country. Pav A slightly sweet bread roll that originally comes from the state of Maharashtra but can be found as an accompaniment to much of Mumbai’s street food. Misal pav is a popular breakfast dish from the Maharashtrian region of India. It’s a fiery mix of fresh spices, sprouted beans and…

GIN O’ CLOCK Slingsby’s rhubarb Gin The epitome of Britishness, Slingsby’s Rhubarb Gin (£39.99) uses Harrogate spring water and rhubarb grown within the Yorkshire Triangle to create this sweet-tart gin with a gentle citrus tang. No fewer than 24 botanicals, including rosehip and grapefruit, add to its uniqueness. Drink with elderflower tonic and drop in a couple of raspberries. It’s worth a visit to Harrogate to take the Gin Experience – a little gin history, mixing masterclasses and, of course, tasting at the quirky Slingsby store. wslingsby.co.uk A RUM DO Dark Matter We predict you’ll be sipping a greater variety of rums in 2018 than ever before. Sales of this wonderful spiced spirit topped over £1 billion in 2017, so prepare to stock your drinks cabinet with a taste of…

Skrei is the new fish on the block. A type of migratory Atlantic cod (the name means ‘wanderer’ in Norse), it’s only available for a limited time, caught off the coast of Norway between January and April as it migrates from the Barents sea to the warmer waters around the Lofoten islands to spawn. In February, Good Food flew to northern Norway to join a fishing trip and try skrei for ourselves. In Norway, every part of the fish, from the liver to the stomach, is traditionally eaten in a dish called mølje, the ‘tongue’ (or throat) of the cod is also a delicacy as are the cheeks, which are sold as separate cuts. Skrei are lean and much of their fat is stored in their liver, which is cooked…

GOOD FOOD’S ONE POTS MAG Fill your freezer with over 100 glorious everyday meals, from slow cooker casseroles to glorious one-dish puddings. On sale now, £3.90. VISIT THE BBC GOOD FOOD SHOW Discover a BBC Good Food Show near you – find out more on page 99. Readers save 20% on tickets! GOOD FOOD ON YOUR 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…

“The English wine industry is populated by people with as much grit as an RAF pilot in a tight spot” Never ask Ian Kellett about his spreadsheets. The founder and managing director of Hambledon Vineyard in Hampshire is a former market analyst and before he put a single vine in the ground, he created a spreadsheet. ‘Each page has 150 columns and there Is this why the English wine industry is populated by people with as much grit as an RAF pilot who finds himself in a tight spot? You can take that figure of speech literally. Bob Lindo, who planted vines at Camel Valley in 1989, is a former RAF pilot who broke his spine in an aviation accident, so early on Cornish farm. He was still in pretty…

“Those melty, cheesy, deep-fried dishes are clickbait” On an otherwise unassuming day in November last year, Delia Smith shocked the culinary world by declaring that the cookbook is dead and she will not be writing another. ‘Printed recipes are pointless now that we can browse the web , she said. Delia is right about virtually everything in life, but despite competition from every quarter, the cookbook is still going strong. Last year, we spent over £90 million on food and drink books – our highest total ever. We’re still devoted to cookbooks – and, of course, cookery magazines, like your very own Good Food, which is still Britain’s best-selling food magazine. However, our search for recipes is expanding into additional platforms where video is king. On Facebook, Instagram, YouTube and…

It was the hummus that finally did it: a faint smear of chickpea in the bottom of a tub otherwise wiped surgically clean, and returned to the fridge. ‘What the [expletive deleted] am I meant to do with that?’ I found myself ranting, pointlessly. I was at home, alone. But there I was, a grown man shouting to himself about traces of tahini in a tub. That is what a lifetime of kitchen infractions does to you. Eventually, you snap. This, my top 10 kitchen crimes, is an attempt to write that frustration away. You may find it therapeutic. Breathe, relax, let’s begin. 1 The empties Returning a millimetre of milk, an irretrievable sliver of mayo or the last pathetic fart of Tommy K to the fridge is awesomely selfish.…

All-in–one chicken with wilted spinach This is served with a speedy spinach dish that adds to your 5-a-day and contributes to the iron content, which helps to transport oxygen throughout the body and maintain healthy cells, skin and nails. SERVES 2 PREP 20 mins COOK 1 hr EASY 2 beetroot, peeled and cut into small chunks 300g celeriac, cut into small chunks 2 red onions, quartered 8 garlic cloves, 4 crushed, the rest left whole, but peeled 1 tbsp rapeseed oil 11/2 tbsp fresh thyme leaves, plus extra to serve 1 lemon, zested and juiced 1 tsp fennel seeds 1 tsp English mustard powder 1 tsp smoked paprika 4 tbsp bio yogurt 4 bone-in chicken thighs, skin removed 260g bag spinach 1 Heat oven to 200C/180C fan/gas 6. Tip the…

Our senior content planner Miriam Nice is a published author and illustrator. She has written over 300 recipes for BBC Good Food. @miriamjsnice “At the age of 80, my grandma bought her first computer. She quickly coined a new catchphrase that would be directed at the five grandchildren for over a decade – ‘I do so wish I could keep one of you under the floorboards’. Taken out of context, this sounds a bit menacing, but what she meant was that she wished we could pop up now and again when she got stuck; reinstate the address bar on her internet browser, provide calming advice, and then turn the whole thing off and on again before miraculously vanishing back to our day jobs (but only after a sherry and a…

Skills School Sharpen up your culinary skills with help from the experts in NEW hands-on workshops led by the Good Food cookery team. Master the art of sushi making, try your hand at naked cake decorating or learn how to make the perfect sourdough. Lindt Excellence NEW for 2018, add a little taste of luxury to your coffee break and learn the art of pairing beans from across the globe with your favourite Lindt Excellence chocolate, guided by expert Tom Forrest. Botanical Gin Infusions Get garden party ready and learn how to create the perfect summery gin infusions in this brand NEW masterclass from the experts at The Gin Lounge. Design your own blend to bottle and take home! BBC Good Food Wine Club Get a palate MOT and check…

It’s hard to think of an ingredient – except for nuts – that seems more autumnal than maple syrup. It’s the colour of turning leaves, it flows languidly (suggesting comfort and lazy afternoons on the sofa), it tastes of pecans and brown sugar. But maple syrup is a product of the cusp between winter and spring. Maple sap flows when the temperature is above freezing during the day but below freezing at night. If you’ve ever heard the phrase ‘sugar snow’ in New England or Quebec that’s what they mean, a snow which gives the right conditions for ‘sugaring’. The real experts can even smell it in the air. Mom-and-pop operations still tap the sap by drilling holes in the maple trees and hanging buckets into which it can drip.…

The Kensington outpost of Dishoom is the sixth in co-founders Shamil and Kavi Thakrar’s restaurant stable. Each are individual in style and look, but all, under the watchful eye of Naved Nasir (right), stay true to the concept of serving quality, reasonably priced dishes based on the old Irani cafés of Bombay (Mumbai). Dishoom Kensington is the newest and most glamorous of the venues, with its art-deco style, green and red banquets and marble tables. Known for its famous bacon naan at breakfast and the must-order black dhal and spicy lamb chops, there’s a new house special at the Kensington branch – mutton pepper fry. As for the okra fries, they’re so moreish it’s likely you’ll need to order more than one portion. dishoom.com MENU FOR FOUR East India gimlet…

‘Pie making is an obsession for me. It’s such an important part of our food culture and history in the UK. These tools will help you create your own pie masterpieces.’ 1 NON-STICK SPRINGFORM CAKE TIN If you want a raised pie with a top, bottom and sides, then this tin is key. Line it with a sheet of pastry and freeze until hard, then fill with your chosen filling and top with the pastry lid – you’re half way to pie glory. lakeland.co.uk 2 LONG ROLLING PIN Trying to roll a large sheet of pastry to line a pie base isn’t easy with a small rolling pin, so invest in one that gives you an even, uniform thickness. Weak spots in pastry will burst under pressure during cooking and…

Western France’s Vendée coast is blessed with more than 90 miles of white sandy beaches. They’re quiet by European standards (even in July when we went), and with a backdrop of fragrant pine trees and the Atlantic Ocean, it’s a glorious setting for a family holiday. Dotted along this lovely stretch of coast are villages built around harbours, oyster beds and islands, and bike paths that run from Noirmoutier to Bourgenay. The area has a rich food culture, from the oyster trade in the Bay of Bourgneuf and sardines from St-Gilles-Croix-de-Vie, to brioche (‘better than Paris!’, you’ll be told), charcuterie and glistening white salt. Local Noirmoutier potatoes are used to make posh bags of crisps. The seaside towns, which are largely dependent on tourism, come alive in the summer. While…

Beef & chorizo empanadas Think of an empanada as a kind of South American pasty. They can be baked or fried and are delicious served with guacamole and sour cream. MAKES 16 PREP 40 mins COOK 30 mins MORE EFFORT * For the pastry 375g plain flour 220g chilled butter, chopped 2 eggs, beaten For the filling 100g cooking chorizo sausage 300g beef mince 1 onion, chopped ½ small pack coriander, finely chopped ½ small pack parsley, finely chopped 2 tsp smoked paprika 2 tsp ground cumin 1 tsp chilli flakes 2 tbsp tomato purée 1 Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to…

If you’ve never made a citrus curd before, give this one a go – it’s so simple. You can replace the lemon with any citrus juice and zest – a mixture of grapefruit and orange is delicious and perfect for breakfast. It won’t keep for as long as shop-bought varieties, so use it within a couple of weeks. Chances are it’ll be gone after a few days… MAKES 200g PREP 10 mins COOK 15 mins EASY V 2 lemons, zested and juiced 100g caster sugar 50g butter 2 eggs, beaten 1 Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a whisk, stir in the beaten egg. Keep gently whisking the mixture…