Innholdsfortegnelse for July 2018 i Good Food

Good Food has over 75 new recipes every issue – more than any other food magazine in Britain – and each one is thoroughly tested so it works first time. This issue, the season sings out of every page, and our cover feature highlights summer dishes with clever twists for barbecues and picnics. Our team and contributing chefs have also created quick and easy midweek meals, smart one-pots and healthy, family-friendly recipes using easy-to-find ingredients, so you can have more time to enjoy the sunshine (with the occasional showstopper for those who like a challenge!). We’ve also added a summer desserts special to create a bumper magazine of 87 recipes. Plus, you’ll find plenty of tips to boost your cooking skills, plus travel inspiration at home and abroad. Welcome, too,…

What are they? Nasturtium are bright flowers, usually orange, yellow or red, with round leaves. Why are we talking about them? Edible flowers are all the rage at the moment (see right), turning up in countless dishes from salads to cakes (see Diana Henry’s recipes on page 78). Why are nasturtiums particularly great? First of all, they look good – their brightly coloured petals add a pretty pop of colour to your plate and can elevate the look of a dish to restaurant standards. They’re also easy to grow and their flowers contain vitamin C. But of course, the most important factor is taste. What do they taste like? You can eat the leaves, seeds, pods and flowers. The flowers are the mildest, with a delicate texture and slight pepperiness,…

Horiatiki A traditional Greek salad. A staple at Milos, this dish is simple, but good quality ingredients are essential. Our tomatoes are flown from Greece then mixed with cucumber, white and red onion, green peppers, Kalamata olives and barrel-aged feta from Kalavrita. It’s dressed with extra virgin olive oil and sea salt, and finished with fresh parsley. Fava A unique bean purée made with Santorini yellow split peas. This accompanies our caramelised grilled octopus served with onion, capers and seasoning. A light yet earthy dish. Scorpena Scorpion fish. Scorpena has a luxurious texture, like a cross between lobster and white fish. We showcase ours as part of ‘ahnisto’ – a delicious stew made with sideritis, a rare Greek wine, basil, tomatoes, courgette and potatoes. Tyrokafteri A…

NADIYA’S FAMILY FAVOURITES It’s great to see former Bake Off champion Nadiya back on our screens. This time, we get to see what Nadiya likes to cook at home from speedy recipes for manic weekdays to relaxed weekend dishes. Nadiya also meets dedicated artisan food producers. Starts in July on BBC Two. Turn to page 60 for her recipes. SATURDAY KITCHEN LIVE If you’re looking for BBQ inspiration, don’t miss Saturday Kitchen on 14 July. Neil Rankin from London’s trendy barbecue restaurant Temper will be in the studio with Andi Oliver. Also cooking to impress Andi’s guest, comedian and actor Sanjeev Bhaskar, will be Will Holland, head chef at Jersey’s Atlantic hotel. Saturdays from 10am on BBC One. Kathryn Custance…

Our food and drink industry produces around 10 million tonnes of food waste per year, according to WRAP (the Waste and Resources Action Programme), accounting for around 20% of our CO2 emissions. To tackle the problem, a number of supermarkets, enterprises and producers have come up with inventive products and campaigns… M&S bread beer This summer, M&S launched three new beers (fittingly named Use Our Loaf), made using leftover bread from their sandwich supplier, which would normally be discarded. Surplus crusts are used to replace some of the malted barley in the brewing process. Not only does this reduce food waste, it also saves around 1.2 tonnes of CO2 emissions as the usual method of making malted barley for beer is energy intense. We tried the Use our Loaf triple…

Rolled ice cream Originally from Thailand, rolled or ‘pan ice cream’ is made by pouring sweetened cream onto a frozen plate, which instantly freezes it into a thin sheet, before being mixed with ingredients like chocolate chips and rolled up. Try it at Pan-n-Ice in Manchester, Birmingham and London (pan-n-ice.co.uk) and Mauds in Belfast (mauds.com). Avocado ice cream If you thought the avocado trend was over, think again. Chefs and ice cream makers are now serving up avocado-based frozen treats. Boozy ice lollies Boozy lollies, ice creams and frozen alcoholic slushies were all the rage last summer and the trend shows no sign of slowing down this year. Both Aldi and Sainsbury’s are selling alcoholic ice pops this summer in flavours including G&T and Bellini. Ice cream sandwiches Extra indulgent…

Coldness is key Keep all your ingredients chilled, and if ice is called for, use lots of it. Your drinks will taste better and stay fizzy for longer. Don’t stint on the citrus A slice of lemon, orange or grapefruit, or a zesty citrus twist is great in virtually any aperitif, so have lots of fresh, ripe fruit on hand for garnishes. Serve with something on the side An aperitif should always be accompanied by a few salty nibbles such as olives, crisps, charcuterie, bruschetta or some crumbled up parmesan.…

Henry Ford famously said that customers could buy a motor car in ‘any colour... so long as it is black’. If Ford were running a supermarket wine and spirits department now, he’d be well advised to change his colour preference to pink. It’s impossible to avoid shades cherry ,raspberry , which are turning up in unexpected places. Majestic has just bought its first-ever pink gin, Terres de Mistral Provence. It’s made in the south of France, the traditional home of pale pink wine, and smells of dried herbs and a light sea breeze. ‘Pink is a huge trend,’ says Tesco’s Charlotte Lemoine. ‘Anything – I mean anything – pink that we put in a bottle just flies: pink wine, pink fizz, pink gin, pink tequila rose strawberry liqueur.’ Wowsers.…

Arrange your coals so that you have a section of the barbecue that doesn’t contain any. Use this area to keep food warm while other things finish cooking. Split each salad you make into two or even three bowls. Serve one and keep the rest in the fridge until the first runs out – that way it won’t all get too warm or wilted in the sunshine. Make a herby dressing and marinade in one then keep it in a big jar or jug. Pour half over uncooked fish or chicken and leave for 1-2 hours before barbecuing then use the other half to liven up a salad, or as a dip or sauce for cooked beef or lamb. Search ‘chicken marinade’ at bbcgoodfood.com to find my recipe – ideal…

Cheese & chorizo or prosciutto skewers These skewers are useful for staving off hunger while you unpack your picnic. SERVES 6 PREP 20 mins COOK 5 mins EASY 150g manchego 12 slices chorizo 6 red grapes, halved 12 mini mozzarella balls 12 small basil leaves (optional) 6 slices prosciutto, halved 1 Heat oven to 180C/160C fan/gas 4. Cut the manchego into 12 cubes or oblongs. Fold a slice of chorizo around each piece of cheese and push a cocktail stick through the middle to secure it. Push half a grape on to one side, then transfer skewers to a baking tray and cook for 5 mins. Cool. 2 Wrap each mozzarella ball in basil, top with half a slice of prosciutto and push a skewer through. To serve young children,…

To me, the most enchanting thing about cooking seasonally is how the produce reflects the way we want to cook. With the hazy heat of summer – which surely gives us licence to be lazier cooks – comes produce so ripe and full of flavour that we needn’t do too much with it. Instead, we can let the simple deliciousness of a slow-roasted courgette or the sweet flesh of a grilled nectarine topped with cured ham speak for themselves, giving us more time for dining in the sunshine. Tomato, burrata & broad bean salad This is one of my favourite salads or starters for entertaining in summer. It’s as easy as can be – simply chop up juicy tomatoes and toss with salt to bring out their flavour, then top…

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. Château Terrebonne rosé 2017 Making rosé is a fine balancing act – you want some of the flavour and colour from the skin of the red grapes, but not too much. This Provençal example ticks those boxes with strawberry fruit, herbs and a creamy texture that will have you reaching for another glass. Lovely with a salad, it would be perfect with the tomato,…

Cereal milk MAKES 6 PREP 5 mins plus 1 hr soaking and at least 4 hrs freezing NO COOK V G Pour 600ml whole milk and 150ml 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. PER LOLLY 125 kcals • fat 11g • saturates 7g • carbs 4g • sugars 3g • fibre none • protein 2g • salt 0.1g Raspberry tea Look for raspberry…

‘There’s more to bees than honey and the sting!’ 1 WHY KEEP BEES? The EU has voted for a ban on pesticides that harm bees and have been linked to falling bee populations. Bees are essential for crop pollination, and beekeeping ensures that bee numbers remain high and helps to prevent disease in the hive. Bees can be kept both rurally and in urban spaces, and beekeepers can enjoy any surplus beeswax and honey. 2 WHERE TO START? The Bee Book (£16.99, DK Publishing) is beautifully designed with great illustrations and pictures. Written by experts, the book covers the history of bees, how we can help them, beekeeping seasons and even the creation of beauty and health products from surplus beeswax and honey. We recommend joining your local beekeepers’ association…

“Cucumbers don’t need to be swaddled in cling film” On 11 February this year it was announced that, following a conversation between the Queen and Sir David Attenborough, the royal households would no longer be using plastic water bottles or plastic straws. We had reached the tipping point: the days for single-use plastic are finally numbered, and not before time. Last year, our supermarkets sold 2.1 billion disposable plastic bags – that’s 25 per person in the UK, and every single one takes 200 years to break down in a landfill. Planet Earth also got through 480 billion plastic bottles – roughly a million per minute – and they each take 450 years to biodegrade (they can be recycled, but billions aren’t and end up in landfill). The clear message…

How pushy the lute players were in 14th-century Italian trattorias I don’t know, but were Dante writing his Inferno today he would surely include a tenth circle of hell for restaurants that play loud music. Don’t get me wrong: I love music. That’s why I object to its ubiquity in restaurants. The wrong song can spoil my main, and this unnecessary noise is getting louder. From burger bars booming bad hip-hop to street-food markets plagued by twee acoustic acts, it’s now hard to eat anywhere in serene conversational peace. Here’s why music in restaurants so often strikes the wrong note. Consensus or cacophony? There’s a core of bland popular music (syrupy folk-rock à la Ed Sheeran, neutered soul in the vein of the Lighthouse Family, jazz that could be described…

Vermouth Drink it on tap at Sabor, in cocktails at Mark’s bar and in the basement of Mele e Pere. English sparkling wine Push aside prosecco and choose English fizz, NV Digby Rosé Brut at 28-50, Gusbourne Brut Reserve at Cellar.sw4, Bubble Dogs and Hambledon, Classic Cuvée at Noble Rot. Gin Forgive Mr Foggs the décor and go for the extensive range of gin. Try a gin tasting menu at the London Gin Club or dial it all down with a pizza and some gin made on site at The East London Liquor Company. Craft cider Drink it at Hawkes on the Bermondsey beer mile where it’s brewed on site, at Crate Brewery with pizza or at Mother Kelly’s taproom. Also on many wine lists. Whisky Fancy a whisky? Try…

Tropical tart Design your geometric topping, get a sharp knife so you can execute those straight edges, and lay out the fruit slices on a board – or you could print out your design – before transferring them to top the tart. SERVES 8 PREP 1 hr plus at least 2 hrs chilling NO COOK MORE EFFORT V 100g mascarpone 140g cream cheese 30g icing sugar 1/4 tsp vanilla extract 1/4 tsp coconut extract (optional) 50ml coconut cream from a can, shaken first (save the rest for another recipe) 1 sweet pastry case tropical fruit of your choice, sliced, then each slice cut into triangles or the shapes required for your design (we used mangoes, kiwis, pineapple and dragon fruit) 1 Using an electric whisk, beat the mascarpone, cream cheese,…

Imad Alarnab The first in our new #gfcelebrates series focuses on Imad’s Syrian Kitchen supper clubs. Turn to page 94 for his menu. Alice Lascelles Our drinks expert shares her top refreshing aperitifs for summer on page 22. You can also find more of Alice’s cocktail recipes online at bbcgoodfood.com/alicelascelles. John Torode John returns to our screens as a judge on BBC One’s Celebrity MasterChef this summer. Turn to page 15 to make his authentic Thai fish cakes from his new book, Sydney to Seoul.…

Products using food waste As issues surrounding food waste become more apparent, we’re seeing more food and drink products being made from food that would normally go to waste, including Waste Not juices (on sale in Tesco) made from wonky fruit and veg (see page 17 for more). Apple cider vinegar Waitrose recently reported that its sales of apple cider vinegar are up by 60% and we’ve noticed it crop up in more products – you’ll find it in dressings, snacks and new fermented soft drinks. Pink drinks From rosé wine to rhubarb, strawberry and raspberry flavoured gins, pink drinks are seriously in right now. Turn to page 36 for Victoria Moore’s favourite rosés. Seaweed Seaweed has been trending for years now, thanks in part to the rise in popularity…

Lemon gin & tonic sundaes Gin & tonic desserts are bang on trend right now. Make this one in minutes with the new gin & tonic lemon drizzle sauce from M&S. SERVES 2 PREP 5 mins NO COOK EASY V Divide the lemon sorbet between two sundae glasses, then add a squirt of whipped cream, some crushed meringue and a drizzle of lemon gin & tonic sauce to each. Repeat until you reach the top of the glass. Finish with more crushed meringue and a drizzle of the sauce. Serve immediately. GOOD TO KNOW gluten free PER SERVING 269kcals • fat 6g • saturates 4g • carbs 52g • sugars 47g • fibre 1g • protein 2g • salt 0.1g…

BEER GOGGLES Crabbie’s Ginger IPA Quench your thirst with fire! Yes, really. This new blend of ginger beer and IPA from Crabbie’s is super-refreshing with a fiery kick – perfect for a sunny evening in a pub garden. The 4.7% ABV brew is a collaboration between Crabbie’s and Black Country craft brewer, Sadler’s, combining spicy fresh ginger root with the citrus, passion fruit and mango notes from American and Australian hops. Perfect with salty snacks. Keith Kendrick GIN O'CLOCK Tarquin’s Cornwall in a bottle: Charlie Stein (Rick’s son) has teamed up with Southwestern Distillery to produce a limited edition gin featuring coastal botanicals. Tarquin’s dry gin with fennel & wild chamomile has ‘floral, citrus notes and a slight tropical pineapple aroma while the fennel gives that typical aniseed flavour’ says…

Sometimes I think I might be pregnant, such is my craving for all things peanut butter. It started last summer when I made Diana Henry’s sensational stuffed jollof chicken with hot peanut & tomato sauce (find it on bbcgoodfood.com). Since then, I’ve been using it for everything from spreading on toast to making countless variations on satay sauces, scraping out jars to find PB nirvana. Well, the search is over: Jack Stein’s peanut butter & chocolate cheesecake with salted caramel popcorn is heaven on a plate – and amazingly, it was created by accident. Jack says, ‘We were prepping to photograph the desserts for my book in London and I had slightly miscalculated the number of desserts – we were one short. I knew that the ingredients I had in…

Home hog roast with chilli pig sauce Enjoy the contrast between fork-tender pork and crunchy crackling – see our tips, right. We’ve made our own roasted chilli sauce to go with the hog, but you can also buy one. SERVES 10 PREP 40 mins COOK 4 hrs A CHALLENGE * 3kg piece of boneless, skin-on pork belly, skin well scored, see tip 2 tbsp sea salt 4 garlic cloves small bunch thyme, leaves chopped 8 bay leaves 1 tbsp sunflower oil soft bread rolls, to serve For the roasted chilli pig sauce 2 red peppers, deseeded and roughly chopped 4 red chillies, deseeded if you don’t like it very hot, tops removed 2 banana shallots, roughly chopped 4 garlic cloves, peeled but left whole 1 ripe tomato, quartered 3 tbsp…

Sweet potato salad SERVES 6 PREP 15 mins COOK 35 mins EASY V Roast 1kg sweet potato, peeled and cut into chunks for 35 mins at 200C/180C fan/gas 6 until tender and golden, then set aside to cool. Make a dressing by whisking 5 tbsp sherry vinegar, 2 tbsp olive oil and 2 tbsp honey with some seasoning. Add 2 finely chopped shallots, 4 finely sliced spring onions, and a bunch of finely chopped chives. Toss the potato in the dressing and serve. GOOD TO KNOW low fat • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 221 kcals • fat 4g • saturates 1g • carbs 40g • sugars 15g • fibre 6g • protein 3g • salt 0.2g Pearled wild rice salad SERVES…

One-pan cod, chorizo & chickpeas SERVES 4 PREP 15 mins COOK 15 mins EASY 13cm piece chorizo, halved lengthways and sliced into thick half-moons 2 garlic cloves, crushed a good pinch of dried oregano 1 tsp rose harissa paste, plus a little extra for serving 400g can chickpeas, drained and rinsed 400g can chopped tomatoes ½ tsp sugar 4 x fillets of cod (total weight approximately 550g) olive oil 100g samphire (optional) To serve yogurt bread, for mopping up the sauce 1 Cook the chorizo in a frying pan (preferably one with a lid) for 2-3 mins over a medium heat until the oil begins to run. Add the garlic and oregano and stir for 1 min. Add the harissa paste, chickpeas, tomatoes and sugar, and season well. Bring to…

What inspired you to become a chef? My older brother was a chef and I weirdly envied the antisocial lifestyle. He’d tell me stories from work and it was inspiring. I started washing up at 15 and, as inevitably happens, somebody didn’t come to work and I started helping out the chefs. At that point, I just knew it was the career for me. What kind of recipes can we expect from you every month? Interesting, seasonal recipes that are great for sharing. Brunch is so lovely and I’d much rather make it myself at home than go out. You’re a judge on Britain’s Best Home Cook , do you enjoy doing TV work? It was a huge honour to be a part of the show. It…

Don’t get me wrong, I love cooking for loads of people. But, like all those tables of two I serve in my restaurants, sometimes you just want to have a quiet dinner with someone special. I read somewhere – it might actually have been a chef’s tattoo – that ‘to feed is to love’. I know it’s cheesy, but there’s a lot to be said for showing someone how much you care by cooking for them. This menu is all about doing just that. I’ve designed it so that there’s lots of sharing involved, from the make-ahead starter through to the giant sundae for you to enjoy together at the end of the meal. Potted crab A perfect sharing starter that’s totally make ahead, so the cook has time to…

Ever since he was a child, Imad Alarnab wanted a career in cooking, but his parents weren’t quite as keen. It turns out that he was exceptionally good at it, and built up a successful restaurant business in Damascus. However, it was destroyed in the war. Imad made his way from Lebanon through Europe to the UK, sharing his cooking skills along the way – after all, food is what binds communities, wherever they are. Once a restaurateur, always a restaurateur. When Imad arrived in the UK, he got back in the kitchen as soon as he could. He launched a month-long pop-up in 2017, hosted UNICEF’s ambassadors’ dinner and worked at several #CookForSyria events. This year, his second pop-up on Columbia Road is back, serving the kind of Syrian…

Banana & tahini porridge Oats and tahini both promote digestion regularity, and bananas contain the fibre inulin, which acts as a prebiotic to help maintain good gut bacteria. SERVES 2 PREP 5 mins COOK 5 mins EASY V 1 tbsp tahini 150ml milk of your choice, plus 1 tbsp 100g porridge oats 2 small bananas, sliced seeds from 2 cardamom pods, crushed 1 tbsp toasted sesame seeds 1 Mix the tahini with 1 tbsp milk and 1 tbsp water. Put the oats, 1 sliced banana, cardamom, 100ml milk and 300ml water in a pan with a pinch of salt. Cook over a medium heat for 5 mins, stirring, until creamy and hot. 2 Divide between two bowls. Pour over the remaining milk, then top with the remaining sliced banana. Drizzle…

3 tbsp olive oil 10 large tiger prawns in their shells, heads removed and kept small bunch parsley, leaves and stalks separated, leaves roughly chopped 100ml dry sherry or white wine 500g mussels large pinch saffron strands 150g cooking chorizo, cut into chunks 1 onion, finely chopped 3 garlic cloves, finely chopped 1 medium squid (about 300g), cleaned and cut into rings with tentacles intact 2 ripe tomatoes, roughly chopped 250g paella rice 100g frozen podded broad beans or peas (or a mixture of the two), defrosted 1 lemon, finely zested then cut into wedges smoked sea salt (optional)…

Honey is a lot sweeter than sugar, so you’ll only need about half the amount Honey is 20% water, so adjust the liquid in a recipe If you bake with honey, you may need to use a pinch more raising agent Lower the oven temperature by 5C as honey burns quicker than sugar Honey needs more mixing than sugar…

“Evidence now shows that synthetic sweeteners don’t actually help to control weight” The government’s recently-introduced tax on sugary drinks is good news. It underscores that sugar is bad for your health. It remains to be seen if higher prices reduce sales or whether manufacturers will find artful new packaging formats to keep us glugging it down. But I’m dismayed by how sugar-free ‘diet’ drinks made with chemical sweeteners are still presented as healthier alternatives. Synthetic sweeteners do indeed deliver a sweet hit minus the calories, and the assumption has been that excess calories make you fat, irrespective of source. By this thinking, however, the calories in an avocado can be just as bad for you as those in confectionery. I find this notion preposterous. But the alarm bells around artificial…

Nigerian-born Ade Adepitan moved with his family to the UK when he was three. He began to play wheelchair basketball at the age of 12, and went on to become a Paralympian, winning bronze in Athens in 2004. As a presenter, Ade has been all over the world with programmes such as the BBC’s Travel Show and Channel 4’s Dispatches and Unreported World . He has also hosted countless sporting events and co-presented the BAFTA award-winning coverage of the 2012 Paralympics alongside Clare Balding. This year, he published his first children’s book. My first food memory is making beans on toast for my younger brother and sister. When we were growing up, my parents both had two jobs and…

The French Riviera has long been one of the world’s most desirable destinations, famed for its limitless sunshine, stunning scenery, miles of golden beaches and, of course, fantastic food. However, with the super yachts of Cannes and the glamour of St Tropez, the Côte d’Azur has also garnered a reputation for being the preserve of the rich and famous, so it’s unlikely to be in most travellers’ minds when considering a budget seaside break. But while the international glitterati descend on these well-known centres, French holidaymakers have long been in on a secret – Hyères. In this picturesque seaside town just east of Toulon, you can find beaches, sunshine and seafood at a fraction of the price of its famous neighbours. Catering primarily to a domestic market, Hyères is not…

Huevos rancheros SERVES 4 PREP 10 mins COOK 15 mins EASY V 2 tbsp olive oil 1 small onion, diced 2 garlic cloves, crushed 400g can red kidney beans, drained and rinsed 1 tsp ground cumin 1/4 tsp chilli powder 1/2 tsp dried oregano 4 eggs 4 small flour tortillas, warmed 1 large tomato, diced handful pickled jalapeños, roughly chopped 30g cheddar, grated 1 avocado, peeled, de-stoned and diced 1 lime, half juiced, half cut into wedges, to serve chopped coriander, to serve 1 Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more. 2 Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water.…

Joanna Blythman thinks we should treat processed foods like cigarettes (May) and lots of you agreed... Tom Johnston @TomJohnston52A I’m not always 100% with Joanna, but right behind her on this one. What ARE these things on the ingredients lists? Why would you want to eat something when you don’t know what it is? Nicky Kyle Gardening @nickykylegarden We’ve let the obesity-causing junk food giants sponsor top sporting events, even the Olympics… far from bringing purveyors of cleverly marketed junk food to heel, ministers apparently want to appease them! Cian Foley @wellboy I think it’s the over-consumption and reliance on processed food that’s the major issue, there’s nothing wrong with a treat, but when you’re having a soda with crisps and chocolate every day… and sugary cereals…

HOT TREND Pea desserts Breathe new life into the humble pea by giving them the sweet treatment in puddings and bakes HOT TREND Fresh from the pod or straight from the freezer, the sweetness of peas lends itself to desserts very well, and the slightly earthy undertone works brilliantly with vanilla, lemon or mint. This trend is coming through on restaurant menus and in home baking – we’ve seen a pea sorbet served with chocolate ganache, pea crumbs with yogurt and lime ice cream, pea and mint ice cream, and Instagram-favourite green pea cakes with lemon frosting. Topping the list was a divine concoction of a pea mousse with a ‘pebble’ of sorrel parfait and some lemon jelly hidden inside, devised by Greg Marchand, executive chef Austin Johnson and pastry…

Thai fish cakes This is one of the easiest Thai snacks, but it is also one of the most misunderstood. The texture of the fish cakes should be slightly rubbery, with a textured outer coating. They should contain a good amount of spice and lots of lime leaves. I have done my utmost to keep this recipe authentic. SERVES 4-6 PREP 25 mins COOK 15 mins MORE EFFORT * For the fish cakes 100g skinless salmon fillet 100g skinless cod fillet 150g prepared squid (or cuttlefish) 30g red curry paste 8 lime leaves, very finely shredded (see tip, right) 2 snake (yard long) beans or green beans, chopped 1 tbsp fish sauce 1 large egg white 1 tbsp oyster sauce 200ml vegetable oil, for deep-frying To serve handful of fresh…

Edinburgh’s dining scene is evolving rapidly. We’ve seen massive growth, with big London chains opening but we’ve always been known for our fantastic independents – I’m particularly excited to try The Little Chartroom (@littlechartroom), a new neighbourhood restaurant in Leith. My three favourite sweet treats at The Balmoral are the palet d'or (a dark chocolate and hazelnut financier with a liquid hazelnut and praline centre); Breton sablé with yuzu mousse & coriander pesto and my signature chocolate range. Scottish ingredients are hugely important to us. We use Scottish cream, butter and eggs in our pastries and serve a Scottish tea. In summer we buy Blairgowrie strawberries and raspberries. I like to use local producers for heritage fruits and herbs, such as The Secret Herb Garden, and we make honey from…

Manfood wasabi mayonnaise This miso and horseradish-based mayo adds a fiery punch to burgers and salt beef sandwiches. It’s part of a range of additive-free pickles and sauces created by Andre Dang, a former buyer for Harrods and Selfridges. (250g) £3.95, souschef.co.uk Farmison BBQ box Try this BBQ box from Farmison, which was recently named Online Butcher for the second year running. It features BBQ favourites, including burgers and koftas. £37.95, farmison.com Tracklements hot mustard ketchup All the fire of a good English mustard with the sweetness of ketchup; this is my new summer condiment of choice. The perfect partner for hotdogs and burgers. (230ml), £3.20, tracklements.co.uk Vegetarian roasted beetroot & caramelised onion ‘Not Dogs’ Vegetarians needn t miss out – these are packed with earthy, sweet…

Aperitifs take many forms, but they all started life with the same purpose, which was to kick-start the digestion before a meal (the word comes from the Latin for ‘to open’, aperire). Bitter-sweet, herbal, often sparkling, and usually a bit lighter than a normal cocktail, aperitifs are meant to be refreshing – they should really get your senses on their toes. The Italians are the masters of the aperitif (or ‘aperitivo’), but Spain, France and Portugal all have strong traditions too. Campari and Aperol are two well-known aperitif ingredients, but each country has its own specialities, from the Cap Corse Mattei quinquina wines of Corsica and the vermouths of Spain, to Lillet, a fruity aperitif from Bordeaux. Every time I travel I discover a new one. I love aperitifs because…

CRACKING CRACKLING The better the pork, the better the crackling. Intensively-reared pork can be injected with water to increase the weight, which is released as it cooks and stops the skin from crackling. Get your butcher to deep-score the skin – this will give it lots of exposed edges which helps the crackling blister. Salt the pork skin as soon as you can, up to 48 hours ahead. Salting draws out the moisture from the pork and moisture is the enemy of crackling. Roasting pork low then finishing it high gives great results – just watch it closely as there’s only a few minutes between perfect and burnt.…

“Barbecued food tastes brilliant. That combination of caramelised flavours, fresh air and sunshine washed down with cold beer is always a treat. But barbecues can be stressful – will the sausages fall through the grill bars? Will they be cooked enough? What salads and condiments should I serve? And what about the vegetarians? Well this year I think I’ve cracked it with a great veggie staple, easy marinades and tricks to stop sausages ending up on the patio – or in the dog’s mouth. Plus, just as hurtling towards my mid-thirties has drawn me to louder clothes, I no longer feel guilty about making some things and buying others to round out an al fresco spread. There will always be hitches like tablecloths blowing away, or seagulls swooping in so…

“My family are the people who have supported me and have been my inspiration” Being a mother is by far one of the hardest jobs in the world. No paid holidays, no on-call allowance, no company car, no pension. All mothers know it’s a job and a half: tough, but the most satisfying. Before the madness, I was at home looking after the children and that was my job – a housewife, a home maker and, most importantly, a mum to my three children. So, of course, life has changed at a tremendous pace. Now I have to do all of the above as well as being an author, cook and presenter. The first few years were the toughest juggling act I had ever experienced. It wouldn’t have been possible…

I have a scent addiction. Some of the friendships I’ve made on social media – especially with those living in other countries – have been built on this shared passion. I stumbled into a network of perfume lovers one day – in that strange rabbit-down-a-hole way that is Twitter – and, as this network expanded, I realised that nearly everyone was also into food. That scent and food lovers overlap shouldn’t surprise: smell and taste are great sensual pleasures, and if you’re tuned into one, chances are you’ll be tuned into the other. I was intrigued by the idea of using flowers in cooking when I was young. At a school fête, I became intoxicated with a cake covered in ivory-coloured icing and showered with crystallised rose petals. This cake…

BBQ steak with blue cheese hollandaise Bavette or flank is a delicious and cheap cut of beef. It makes a great steak, cooked quickly and served rare. When it comes to steak accompaniments, I can never decide between a blue cheese sauce or a hollandaise, so I’ve combined them here. You can’t have steak without potatoes, but rather than getting the chip pan out, I’ve opted for some duck fat potatoes. There’s a bit of pan juggling with this recipe, but the sauce will hold and the potatoes will sit happily in a low oven while you cook the steak. SERVES 4 PREP 15 mins plus overnight marinating COOK 45 mins MORE EFFORT 3 garlic cloves, crushed 1 tbsp honey 1 tbsp dark soy sauce 1 tbsp red wine vinegar…

This gorgeous collection of our best-ever summer desserts. Many of these have featured on my own table over the years, and have become much-loved favourites. The blueberry cheesecake (p108) is the best make-ahead pud I know – I make it throughout the year, varying the fruit depending on the season; and I keep a stash of the frozen berry & ginger nut pops (p112) in the freezer throughout the summer. My cherry, rose & pistachio Pavlova (p104) is a great showstopper dessert, I even made a three-layered version for a friend’s wedding. However you want to enjoy these stunning sweet treats, you won’t be disappointed. Cassie Best, Senior food editor Rainbow rippled meringues meringues a range of flavours, including lavender, pistachio and blueberry. Pick your three favourites, then serve with…

FITNESS Tour de France Arguably the toughest challenge any cyclist will face, the Tour de France requires training, dedication, stamina and, well, food. Discover what makes up a Grand Tour rider’s training and diet, in numbers… 8,000 The average number of kcals a rider will consume during the toughest stages of the race. With tight schedules and not much rest time, it can be difficult for competitors to pack in all the nutrients they need. Team chefs ensure that meals are varied enough to prevent meal fatigue, while being nutritionally balanced. 3,351 The route’s total distance in kilometres – the equivalent of cycling from England to Cairo! 2 The number of rest days during the entire tour, making a robust recovery strategy, key to ease aching muscles. Competitors will eat…

Summer beans add greenery and crunch to salads and are great sides, but which beans work best for which dishes? Runner beans When cooking with runner beans, you should remove their stringy fibres by running a potato peeler down each side a couple of times. The beans can be finely sliced or cut into wider strips. These are best served buttered, preserved in a pickle or chutney, or in quiche or frittata. Visit bbcgoodfood.com for our recipe for runner beans with shallot butter. Green beans These are also known as French beans, fine beans, dwarf beans and Bobby beans. You should nip the tops off; people often also remove the tails even though they’re perfectly edible. Green beans are best for stir-fries, salads or coconut curries. See bbcgoodfood.com for our…

1 Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook. Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a bowl containing the saffron. Let the saffron steep in the stock – you will need 700ml in total, so top up…

Inspired by Emma Freud’s feature on going plastic-free on p142, maybe it’s time to wake up, smell the coffee and reduce your plastic waste. Here are our favourite non-disposable coffee cups STAR BUY 1 Nespresso Touch travel mug £18 Nespresso We were impressed by how robust the Nespresso mug was. Its tight lid made it one of the best protected against leaks, and its insulating materials ensured that the coffee stayed piping hot throughout our testing. Meanwhile, no heat transferred to the cup’s outer surface, which means you won’t burn your hands carrying it. Quite simply a solid purchase. BEST LEAK-PROOF DESIGN 2 Frank Green SmartCup (12oz) £20.99 Frank Green SmartCup has been engineered to avoid any leakage from the lip section, where we found most leaks occurred.…

1 Offer free tap water in public places like schools to help kids stay hydrated and alert. 2 Add slices of lemon, orange or mint leaves to water to coax those who don’t like it plain. 3 Try kombucha. The sugar used to make it is used up by fermentation, and it’s good for the gut. 4 Make your own drinks, so you know how much sugar is in them. Try to cut it down progressively. 5 Dilute fruit juice so the drink is at least 50% tap water. Do you agree with Joanna? us on FacebookandTwitter #bbcgfopinion month next non-really good for you?…

“At school, I was the only disabled person, so I was a novelty!” Your food heaven? Any dessert. And hell? Brussels sprouts. Favourite celebrity chef? Heston Blumenthal and Gordon Ramsay. Describe yourself in three words: Inquisitive, determined and mischievous. Your ideal weekend? Lake Como with Elle. We got engaged there two years ago. We stayed at the Villa d’Este – it cost me an arm and a leg – and the food was beautiful. When I was younger I found Italian food too rich – I was used to east London chips and beans, but now I love lasagne, gnocchi and risotto. Dream dinner party guests? Nelson Mandela, James Brown, Oprah Winfrey and Albert Einstein. What did you have for breakfast today? Scrambled…

Les Petits Plats This fantastic deli on Porquerolles is the perfect place to stock up on picnic items to take to the beach for a relaxed lunch or a dinner. Choose from a range of pâtés, olives, salads and breads. lespetitsplats.com Domaine Perzinsky Vineyard Once you’ve got your picnic ready, head over to Domaine Perzinsky, one of Porquerolles’ winemakers, where you can try before you buy. A chilled bottle of the fruity rosé is hard to beat on a hot summer’s day. Chemin de la Pépinière Hyères, Porquerolles, 83400 La Cave Massillon This charming wine bar in the centre of Hyères is the perfect spot for a casual dinner of local charcuterie and cheese, plus a few glasses of Provençal wine. It draws a local crowd and has live music…

Mutton The meat from sheep over two-years-old and forage-fed, this has a stronger flavour than lamb and chefs love to use it. Find it with black barley at Scully (scullyrestaurant.com) and in a crumbed smoked mutton roll at Temper City.(temperrestaurant.com) Octopus London loves tentacles Galician-style at Sabor (saborrestaurants.co.uk), with pasta at Sood Family (soodfamily.net) in Spitalfields, at Scully, Temper, Andina (andinalondon.com) and Copita (copita.co.uk). Barbecue Open grills, hot coals and flames are in. Eat ox cheek at Smokestak (smokestak.co.uk), barbecued goat at Smoking Goat (smokinggoatbar.com) and visit meat festival Meatopia (meatopia.co.uk) at the end of August for the full-on smoke and fire experience. Vegan junk food For pies, Young Vegans (youngvegans.co.uk), for pizza, Picky Wops (pickywops.com), for burgers Biff’s Jack Shak (biffsjackshak.com), for everything else VX (vx-london.com). Tacos London is…

Niamh Hempenstall ‘I love Mexican food as it’s so full of flavour. I tend to update or change recipes to make them easier if I’ve had a long day at work. When I m pressed for time, I sometimes use canned refried beans instead of making my own, whereas if I have more time, I like to add smoked bacon lardons.’ What is My Good Food? , comment on all your favourite recipes. To share your own recipe, visit bbcgoodfood.com/user/login  to create an account or sign in, and add your recipe in the My Good Food area.…

Following Tony Naylor’s article on food waste (May), here are some of my ideas for what to do with food that is typically wasted… FRESH HERBS: finely chop and put in ice cube trays with a splash of oil. These herby cubes can be added to meals when required. BANANAS: slice, place on baking parchment, sprinkle with cinnamon and bake for 35-40 mins to make delicious banana chips. YOGURTS: freeze and add to smoothies MARMITE: you can never get the last of it out of the jar! Pour boiling water into the jar, put the lid on and shake well – this can then be added to gravy or casseroles for extra flavour. Lou Frances, London Thanks Lou, we love your waste-eliminating ideas! Lou wins 12 bottles of Robert Oatley…

This month, Grace Martin chooses The Burger Joint in Bristol theburgerjoint.co.uk The Burger Joint, with its ‘build a burger’ menu, amazing customer service and great atmosphere, puts the rest of its kind to shame. As a vegan, a good burger can be hard to find but this crisp, deep-fried couscous and butternut squash patty really hit the spot. Even my meat-loving friend agreed. Whichever burger you have, make sure you add peanut butter – you’ll never look back! Know a great place to eat? Let us know on Facebook and Twitter using # gfeatsout Can you beat this Good Food collection? We always love to hear that our subscribers are enjoying the magazine and we particularly loved seeing all @sweettoothsusanna’s back issues…

Llangoed Hall Llangoed Hall is a true country house hotel, providing an idyllic location for weddings, lunches, afternoon teas and special occasions. Head Chef Nick Brodie’s award-winning cuisine has flair and imagination and only the finest local produce is used to create outstanding gourmet dishes. Following Nick’s appearance on The Great British Menu, pop in to sample one of his delicious creations. eventsmanager@llangoedhall.com llangoedhall.com • 01874 754525 Gourmet picnics, delivered PIQUE is revolutionising alfresco dining by bringing gourmet picnics to you. Packaged neatly in biodegradable materials, their runny-yolked scotch eggs and other gourmet goods will have the rest of the punters ogling. Simply order online and pick your delivery date, time and location and let the Piquey Girls do the rest of the work. Heading to an outdoor event…