Innholdsfortegnelse for August 2018 i Good Food

glorious, we gather our friends and family and eat outside, so senior food editor Cassie Best and team have come up with effortless ideas for cooking on camping trips, picnics in the park, and simple back-garden barbecues, all thoroughly tested so they work for you every time. You’ll also find the recipes you’ve told us you like best: easy one-dish wonders for relaxed entertaining and healthy midweek meals. There’s plenty of inspiration for seasonal ingredients such as aubergines, runner beans, cherries, apricots and luscious blackberries – the crowning glory on our mini cheesecake cover stars. While nothing beats food you’ve grown yourself or sourced locally, we can’t deny there are less worthy objects of our affection. Tony Naylor fesses up to loving 10 not-so-seasonal foods on page 130. It’s not…

Rosemary & cheese crumbed plaice with courgette & basil chutney SERVES 4 PREP 25 mins COOK 40 mins MORE EFFORT 200g stale white bread, crusts removed 50g parmesan, finely grated 2 tsp chopped rosemary 100g plain flour to dust 2 eggs, lightly beaten oil, for deep-frying 600g plaice fillet, or 2 smaller fillets, skinned chargrilled courgettes or salad, to serve For the courgette & basil chutney a little rapeseed oil, for cooking 1 onion, finely chopped 1 tsp mustard seeds 1 tsp onion (nigella) seeds 3 garlic cloves, peeled and chopped 1 tsp saffron strands 1 tsp chopped rosemary 150g ripe tomatoes 150ml cider vinegar 75g brown sugar 350g courgettes, diced 2 Granny Smith apples, peeled and diced 20 basil leaves, sliced 1 First, make the chutney. Heat a large…

Warwickshire diners are a very clued-up foodie bunch, they love to eat at restaurants promoting the region and are always looking for something a little different and special. My three favourite dishes on the menu at Salt ( salt-restaurant.co.uk ) are the carrot cooked in chicken fat – it tastes like the best roast dinner you’ve ever had; our salted chocolate mousse with miso toffee and yogurt sorbet – it’s really indulgent yet light and fresh; and John Dory with dill emulsion, oyster tartare and cucumber – these are four flavours that are meant to go together on a plate. We use the best of British ingredients in our dishes. Fortunately, Warwickshire has some great produce to offer, from asparagus to Berkswell cheese and strawberries. My favourite…

Flowers, seaweed, unicorns – if you can dream it, there’s probably a flavoured gin for it. The sheer volume of varieties resulting from the continued gin craze might have some of us a bit bamboozled at the bar when wanting to order a simple G&T. Perhaps in response to this, we’ve noticed new gin brands popping up or rebranding themselves to cater to classic gin fans. These companies are veering away from the more wacky flavours and focusing instead on the quality and provenance of key ingredients. We visited the HQ of Citadelle Gin in France (citadellegin.com) to find them growing their own juniper berries and experimenting with both new and old technology; from researching heritage recipes to having a giant egg-shaped oak barrel custom-made to mix their gin blends…

Freeze fruit juice in ice cube trays then pop the cubes out into an airtight lunchbox. This will keep the food around the container nice and cool then, once the juice melts, you can pour into cups, top up with soda water and drink it. Leafy salads will wilt before your very eyes, especially in the sun, so ditch the green salads and go for chunky crudités like celery sticks and cucumber wedges instead. Keep sauces and dressings separate where you can to stop things going soggy. Ask all guests to bring a cushion in their own tote bag to sit on. Everyone can sit where they want instead of having to move the blanket every five minutes to please both the shade chasers and sunseekers alike.…

Pick-your-own There are thousands of farms to choose from (many on the outskirts of cities) and they offer a variety of produce, from courgettes to cherries, for a fun day out picking. Create your own cinema experience In bad weather, help the kids whip up some easy banoffee popcorn by stirring crushed banana chips and dulce de leche into popped corn and enjoy with a movie. Get crafty Find out how to make playdough with everyday ingredients using our easy, online recipe and let the kids get creative. Go to bbcgoodfood.com/playdough…

I bought Mark Miller’s Coyote Cafe cookbook, which celebrates the food served at his restaurant in the American southwest, in 1992. For years I’d been an aficionado of Californian cooking, then the flavours of New Mexico came to the fore and they seemed just as vibrant. I made pork with manchamantel (literally ‘tablecloth stainer’) sauce and chocolate and chilli ice cream, and bought a little tortilla press. But it was hard to get all the ingredients I needed. Cactus leaves were impossible to find – I had to ignore the recipes that called for those – but it was difficult to get the right chillies too. One particular chilli was called for again and again – the chipotle. Chipotle chillies are smoked and dried jalapeño chillies (the word ‘chipotle’ means…

Long before I knew that I would end up living in Sweden, Swedish culture had made its mark on my life. I grew up watching Pippi Longstocking; my parents bought Ikea flat-pack furniture; Abba songs played on our radio; and Skype – another Swedish export – revolutionised my life, as I lived abroad a lot. And now I find myself in my new little kitchen in the heart of Stockholm. My love affair with Sweden was sparked, quite literally, by love. When I met my future husband seven years ago I began to discover what would become my new adopted home country. I soon realised that Sweden has more to offer than flat-pack furniture and fika (coffee and cake breaks). Their approach to life is all about finding balance and…

Pork souvlaki with Greek salad & rice A low-fat cut of pork tenderloin is perfect for these, but take care not to overcook it. We’ve paired this with a rice dish, but if cooking on the barbecue, you might prefer a baked potato instead. SERVES 2 PREP 15 mins COOK 35 mins EASY 1 garlic clove, finely grated 4 tsp olive oil ½ lemon, zested and juiced ¾ tsp dried oregano 250g lean pork tenderloin, cut into chunks 2 onions, 1 white, finely chopped, 1 red, halved and thinly sliced 85g brown basmati rice ½ tsp dried mint 1 tsp vegetable bouillon powder 2 tbsp chopped fresh dill 3 tomatoes, chopped 10cm chunk of cucumber, chopped 4 Kalamata olives, halved 1 tsp red wine vinegar 25g feta, crumbled 1 Mix…

Acidity Cornichons, silverskin onions, pickled vegetables, chillies, olives, caper berries, balsamic vinegar, brined artichokes Crunch Grissini or bread sticks, crisp breads, crackers, salted crisps, celery sticks, baguette, nuts, radishes Sweetness Melon, figs, grapes, peaches, honey, quince paste, dried fruit, sliced pear or apple Creaminess Artisan butter, slivers or chunks of cheese, olive oil…

The master chefs TEMPUS FOODS Since competing in BBC’s MasterChef, Tom Whitaker and the 2010 winner, Dhruv Baker, have been hard at the hob, cooking. But, since becoming dads, they have been keen to swap chefs’ hours for a work-life balance, and have been slowly fermenting a new project: Tempus Foods. What started as tinkering at Tom’s Wandsworth production kitchen has, three years later (after much experimenting with pig breeds and time studying in Italy with the culatello king, Massimo Spigaroli), turned into a charcuterie business with several USPs. Born in Mexico and raised in India, Dhruv’s spice know-how has given their recipes an original edge, one which befits their unusual use of older, fatter Large Black pigs from three specialist farms – one an open-prison in Lincolnshire. ‘Large Blacks…

“Neneh and I used to dance to the Jackson 5 while cooking” Chef Andi Oliver, 54, is a host on Saturday Kitchen Live and a judge on Great British Menu and BBC Radio 4's Food and Farming Awards . She has a restaurant, Andi’s, in London and is a regular on Radio 4’s Kitchen Cabinet . Previously she cooked with friend, singer-songwriter Neneh Cherry in Neneh and Andi Dish It Up. She lives in London with partner Garfield Hackett. Her daughter Miquita is also a presenter. We were an RAF family and, when I was five, we moved to Cyprus where I was hit by an explosion of…

1 Put 150g almonds or cashews in a large bowl and cover with water. Leave to soak for at least 4 hrs. 2 Drain and rinse. Tip into a blender with 750ml cold water and whizz until smooth. 3 Pour into a muslin-lined sieve set over a jug and allow the liquid to drip through. 4 When most of the liquid is in the jug, gather the sides of the muslin and squeeze it out. 5 Stir in some maple syrup or cinnamon to enhance the flavour, if you like. month next Why wonky veg isn’t second best…

1 Cavalieri This open-air restaurant set under pine trees offers a substantial buffet. There’s a wood-fired oven at one end used to roast local lamb and veal, and a grill for fish (tuna is sourced off the coast of Sardinia). No need to book. 2 Le Dune Seafood is the speciality under chef Stefano Mei. Dishes range from elegant red prawns, Arborea mussels and sea urchins to a very robust beef tagliata for two. Booking essential. 3 Belvedere Chef Antonello Arrus serves dishes like octopus with smoked potato, and fregola in scorpion fish broth with clams. Booking essential. 4 Pizzeria The most popular lunch venue, serving wood-fired pizzas with pillowy blistered crusts. The expensive but generous salad bowl will easily serve 3-4 people. No need to book. 5 Sardinian restaurant…

Andi Oliver, broadcaster and chef; Sheila Dillon, presenter of The Food Programme; Mitch Tonks, restauranteur; Jaega Wise, drinks writer; Tom Parker Bowles, food writer; Nigel Barden, broadcaster and chef; Romy Gill, chef and writer; Kathleen Kerridge, writer for The Guardian; Mike Stones, food writer; John Vincent, co-founder of Leon restaurants; Tim Hayward, food writer and broadcaster; Fiona Beckett, food and drinks writer; Adam Henson, farmer and broadcaster; Charlotte Smith, presenter of Farming Today; Stephen Terry, chef; Rachel McCormack, presenter of The Kitchen Cabinet; Paula McIntyre, chef.…

HOT TREND Savoury crumpets Seafood-topped crumpets might sound unusual, but the trend is really taking off. Trust us, it’s delicious! HOT TREND Crumpets are having a savoury moment, and we are not just talking cheese and Marmite: seafood is the newest topping to add to your crumpet. Ondine (ondinerestaurant.co.uk) in Edinburgh has dressed brown crab which comes accompanied by teeny weeny crumpets. There are mini versions topped with crab at The Wigmore (the-wigmore.co.uk) but it’s this fabulous crumpet (pictured) piled with potted shrimp, kohlrabi and gherkin served by Tom Brown at Cornerstone (cornerstonehackney.com) that has really set our hearts racing. Cornerstone’s potted shrimp crumpets If making your own crumpets isn’t for you, then you could cheat this recipe by warming a potted shrimp and tipping it onto a good quality…

GREAT BRITISH MENU After a summer of celebrations marking 70 years of the NHS, the competing chefs create their own tributes to the staff who keep the service going with a banquet at London’s St Bartholomew’s hospital. Starts this month on BBC Two. THE BIG BRITISH ASIAN SUMMER While Gardeners World meets allotmenteers growing exotic ingredients, restaurateur Nisha Katona reveals the secrets of homemade curries in Recipes That Made Me, and Gregg Wallace makes a 3000kg batch of curry in Inside The Factory! On BBC Two this month. Kathryn Custance…

Me and oysters go back a long way. I had my first when I was a little boy on our annual holiday to Blackpool, where my mum would wolf down pints (yes, they came in pints!) of the slimy beasts, doused in vinegar. When my wife and I go to Paris for our annual away-from-the-kids pilgrimage, the first place we head for is an al fresco oyster restaurant to gorge on decadence. And for the last four years, we’ve been going to Ile de Ré, off the west coast of France, where we cycle to off-the-beaten path oyster shacks, indulging our pleasure while the kids look on in disgust (oysters, let’s face it, are the Marmite of the seafood world). And earlier this year, I had the ultimate oyster treat,…

Root & Leaf by Rich Harris (£19.99, Kyle Books) Vegetables are the star of the show, and chef Rich takes them to new levels by using exciting cooking techniques like smoking, fermenting and pickling. Textures and flavours are cleverly layered in dishes from butternut squash laksa to smoky aubergine curry. Must-try recipe Spinach & blue cheese polenta with roasted tomatoes Cheeky Treats by Liam Charles (£20, Hodder & Stoughton) Bake Off contestant-turned-presenter Liam’s debut book is refreshingly different. You won’t find any recipes for lemon drizzle cake here – instead there are creative, trendy bakes like chai latte swirls, and savoury treats including his nan’s curried goat pie. Must-try recipe Custard stamps Zaitoun by Yasmin Khan (£26, Bloomsbury Publishing) More than just a cookbook,…

Edible flowers, £13.50 for a seasonal selection, maddocksfarmorganics. co.uk Edible flowers are on trend in cake decorating but it’s really important to use organic varieties so they are totally food safe. Maddocks Farm Organics will advise you what is in season. Berylune melamine cake stand, £20.95, notonthehighstreet.com Afternoon tea is all about a lovely table display. I love this pink melamine cake stand as it’s not only striking, but great value too. Aynsley China Archive Rose pastry set, £25, Debenhams If you want to add extra sophistication, a cake fork and server is a must. I love this range. Cupcake corer, £4.99, Lakeland Delight your guests with a hidden cupcake filling by using a cupcake corer – it easily removes the centre…

“Startby serving people, butdon’t beabove encouraging themtomix theirown astheparty wearson” Drinks for garden parties and other outdoor gatherings need to be simple. I was going to say that no one wants to spend the night watching their host finicking over a Boston shaker or sweating over the barbecue, but I’ve realised this isn’t true. I can’t think of anything more relaxing than sitting down, nursing a cocktail that took someone else 10 minutes to put together, and staring into the middle distance while they gallop around getting the meat à point and conjuring salads out of the kitchen. (This sounds bad. Is it just me?) However, for my purposes, my wish for you is simple drinks prep and plenty of time to talk to your friends. My current favourite summer…

Halloumi burgers SERVES 4 PREP 10 mins COOK 10 mins EASY V 250g block halloumi cheese, cut into 8 thick slices 1 tbsp olive oil 4 brioche buns 4 tbsp hummus 1 large ripe tomato, thinly sliced 4 Butterhead lettuce leaves 4 tbsp fresh tomato salsa (most supermarkets stock a version) 1 Heat a barbecue until the coals are glowing white hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden. 2 Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and…

In our house, August is a time of impromptu barbecues and late outdoor suppers as we try and soak up the last moments of summer with the help of some of the season’s ripest ingredients. To that end, I’ve included a smoky salad of luscious aubergine and red pepper that’s best made with the glowing embers of your outdoor grill; some moreish runner bean bhajis to enjoy with ice cold beers; and an almond-laced galette with baked and fresh cherries on a bed of buttery spelt pastry. Red mullet, one of my all-time favourite fish, is roasted whole to max out its flavour, and eaten with crunchy courgette fries, and a dollop of saffron-spiked aïoli. Roast red mullet with courgette fries & saffron aïoli Red mullet is such an underused…

“My restaurant, The Black Swan, is now known for its creative tasting menus but, back in the 70s, The Black Swan pub enjoyed a prestigious reputation for its chicken Kiev in a basket! So here’s my take on the classic, minus the basket” Chicken Kievs very means it’s overcooked it can go dry, but by brining it like I have here, it stays wonderfully juicy and is perfectly seasoned throughout. SERVES 4 PREP 30 mins COOK 30 mins plus at least 5 hrs brining, chilling and resting MORE EFFORT 4 large, skinless, chicken breasts vegetable oil, for frying For the brine 30g salt a handful of parsley, plus chervil and lemon verbena, if you have it 4 garlic cloves For the butter 2 garlic cloves large handful mixed soft herbs…

Welshman Tomos Parry has married his heritage with recent learnings from his travels in the Basque country at his new restaurant in Shoreditch, east London. This upstairs venue has a laid-back air; a brick room snugly packed with tables with a long counter for walk-ins and the full drama of the kitchen on view. Cooking mostly happens on the flickering wood-fired grill which adds a lick of its breath to everything from fresh pea pods to whole fish and cheesecake. The name Brat is an old English term for turbot and this is a star turn, cooked slowly so the collagen breaks down and adds to the sauce that is served with it. The dishes that make up our menu include grilled fresh peas, duck and puffs of flatbread topped…

Roast chicken with Mediterranean veg SERVES 6 (feeds 2 people over 3 days in the lunchboxes, right) PREP 10 mins COOK 1 hr EASY 1 lemon, halved 1.4kg chicken 2 tbsp olive oil 1 aubergine, chopped into large chunks 2 mixed peppers, cut into large chunks 4 garlic cloves 2 red onions, cut into wedges 1 Heat oven to 240C/220C fan/ gas 8. Push the lemon halves inside the chicken. Rub 11/2 tbsp oil all over the chicken and season well. Place in a large roasting tin, put in the oven and immediately turn down the temperature to 200C/180C fan/gas 6. 2 Roast for 20 mins, then add the vegetables in their separate piles and the garlic, then toss in the remaining olive oil and chicken juices then roast for…

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. Chevalier De Caylus Cabernet Sauvignon 2015 Smell this and you might think you’re in Bordeaux – there’s cassis and leafy notes, but on the palate there’s a ripeness and generosity that’s distinctly southern. No surprise then that it’s produced near Beziers in the Languedoc by Montepellier graduate Guillaume Bonzoms. Great with red meat, try it with the chipotle & honey braised spare ribs on…

1 To make the pastry, tip the flour, butter and parmesan into a food processor with the cayenne and pulse until the mixture resembles breadcrumbs. Add 2 tbsp cold water and the nigella seeds, then bring everything together using your hands. Roll into a ball and use straight away or chill for up to two days. Can be frozen for up to one month. 2 Roll the pastry out on a lightly floured surface, about 5cm larger than a 23cm fluted metal tart tin. Use your rolling pin to lift it up, then drape over the tart case so there’s an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge for 30 mins,…

Keep cool and carry on with our expert pick of the best cool boxes on the market – perfect if you’re planning a camping trip (p57), picnic (p76) or barbecue (p36) this summer. STAR BUY 1 Outwell Ecocool slate grey cool box (24L) £53.59 gooutdoors.co.uk Its well-considered design incoroporates a rectangular water bottle that doubles as an ice pack and slots handily in the box as a divider. It can be powered both to heat and cool, either in the car or with a mains plug, giving the ultimate temperature versatility. BEST BUDGET 2 Campos cool box (29L) £12.96 amazon.co.uk This lightweight cooler holds a capacious 29 litres, so you can really load up. It’s possible to stand six 1.5-litre bottles in the base – which…

Your food heaven? Parrillada And hell? I’m a bit allergic to tomatoes, so for me, tomato soup is disgusting and I can’t abide a Bloody Mary! Favourite celebrity chef? I am a massive fan of Rick Stein. He’s one of the most accomplished, feted chefs in the world but still travels with his notebook. He reminds me that we are on an endless journey to learn. Describe yourself in three words: Talkative, nosy, cook. Your ideal weekend? Staying in a house with a wrap-around porch on a beach in Southeast Asia with all my family and friends, and a barbecue. It would be a big cook-out, everyone laughing and joyful, with Neneh and me in the middle of it all. Dream dinner party guest?…

Big Food gets a bad rap, often deservedly so. Like you, I read Joanna Blythman’s broadside against processed food in the May issue (also at bbcgoodfood.com) with interest and in some agreement. But if the way we eat and shop needs reforming, let’s not throw the refined-sugar baby out with the artificially-flavoured bathwater. Not only have our largest food manufacturers and supermarkets been a hugely liberating force, socially (by making a wealth of foods widely available, affordably), but the ingenuity of the industrial food giants has also given us many flavour sensations. Right now, there are people beavering away in laboratories creating magical products that will offer us an intensity of experience (hence Heston Blumenthal’s fascination with the work of industrial food scientists) that would have been unimaginable 50 years…

Campsite, Campeggio la Mariposa Pitch your tent or book a bungalow, cabin or air-conditioned mobile home in a pine forest on the beach near Alghero. There’s a bar, minimart, deli, a wood-burning oven and barbecue area. lamariposa.it Bungalow, Geremeas This air-conditioned bungalow is set in a private garden with a luxurious outdoor shower. Inside, the kitchen is stocked with fresh bread, local jams, fruit and even flowers. A short stroll through woods leads you to a sandy beach with crystal-clear water. From £124 per night, Maracalagonis, Cagliari, Italy. homeaway.co.uk/p641117 Luxury villa, Arzachena Thirty minutes from Olbia airport, this very special villa has a pool, barbecue, well-equipped kitchen and gorgeous outdoor eating space. There are four double rooms plus one bedroom with two single beds. Nearby is San Pantaleo, a village…

Harina A type of maize flour available in white (blanca) or yellow (amarilla). The most famous brand is P.A.N. It is used for masarepa, the basic dough for making arepas. Plantains These look like bananas but need cooking. They can be bought at different stages of ripeness from green through to black and they get sweeter as they ripen. They can be steamed, baked or fried in sweet or savoury dishes. Cassava The third biggest staple food crop in the world, this starchy root must be thoroughly cooked before it is eaten and never eaten raw. In Venezuela, it is boiled or fried as chips – in the same way we use potatoes. Papelón Raw sugar made from sugar cane and formed into lumps. It is used widely in Venezuelan…

‘I’ve always enjoyed cooking, and seeing how people react to what I’ve made makes me smile. This recipe evolved because I exercise frequently and I wanted a snack between meals that wouldn’t be too unhealthy. My two children love it, too.’ What is My Good Food? Save, organise and 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.…

In response to Joanna s article (June), I believe eating breakfast at your desk is acceptable when you start work at 7.30am, like I do. I’ve tried to get up earlier but it gives me nausea all day, so a mid-morning ‘desk-fast’ suits me. Joanna assumes that people who eat breakfast in the office have carb-heavy pastries and drink overpriced coffees, and that it’s an ‘unhealthy and a miserable existence’ – on the contrary! It’s a great existence. I get to work and eat, sometimes with my colleagues, and have porridge (hardly unhealthy) and make my own coffee, so very limited expense there. Get over it – desk-fasting is around, thank goodness! Leonie Lyttle, Somerset Leonie wins 12 bottles of Cune Barrel Fermented Blanco 2017 (£10.15, Waitrose). This white wine…

@rachiefriz Rachel made our summer fruit & mascarpone tart (July) for a post-BBQ dessert. It looks stunning in the sunshine! @amy_in_wonderland Amy made Diana Henry’s spaghetti with fennel, anchovies, currants, pine nuts & capers (June). @bowlofjoats We love the colours in Jo’s Korean chilli, sesame & honey chicken (July) with crunchy rice and Asian slaw. @pippacurrie Check out Pippa’s beautiful cherry coconut & pistachio Pavlova from our July issue’s desserts supplement. #bbcgoodfood…

Reverse vending machines This summer, Co-op launched ‘reverse vending machines’ at music festivals. Plastic bottles at pop-up stores have a deposit added to the price, which consumers get back in the form of a voucher if they return them to the reverse vending machine. The bottles collected will be then recycled to create bottles for Co-op’s own-brand water. Similar machines are also currently being trialled in some branches of Iceland. Frozen food According to a recent report, frozen food sales are up for the first time in five years. The rise is thought to be thanks in part to millennials, who buy more frozen food than other age groups. Plant-based meat alternatives Last year, the American Impossible Burger’, a vegan burger designed to look and taste like meat, took the…

BEER GOGGLES And Union Neu black lager With so many new – and exceptional – beers on the market, it’s hard to stand out from the crowd, yet this beauty caught our attention. Nothing clever, nothing fancy, just ‘black’ to basics! But there’s nothing gloomy about what’s inside: a light and refreshing brew that’s perfect for barbecues. And Union believe in the quality of small batches so their 5% ABV beer – made with Hallertau hops – is unfiltered to create a fuller, richer taste and smoother mouthfeel. A rich, toasty and complex dark lager. Available from Waitrose, £2.19. WHISKY GALORE Method and Madness Irish whiskey is on the up, with 18 distilleries in operation and even more set to open. It’s no surprise with ever more innovative tipples such…

Higgidy ‘Gutsy & Gorgeous’ vintage cheddar veggie rolls Delicious hot or cold, these rolls really live up to their ‘gutsy & gorgeous’ description, with strong tangy cheddar and buttery, flaky pastry that crisps up beautifully in the oven. (160g), £2.12, Waitrose Switchle turmeric, ginger & peach drink Making a refreshing change from sugary soft drinks, the organic fermented drinks from Switchle are made with sparkling water and apple cider vinegar. We love this one – flavoured with honey, peach, ginger & turmeric. £1.79, ocado.com Made for Drink duck fritons Crunchy and indulgent, these duck fritons are similar to pork scratchings but made from crisped-up free-range British duck skin and sea salt. Our new favourite bar snack, they go perfectly with a cold IPA. (30g), £2.79, madefor drink.com Lime &…

There’s only one thing more delicious on a hot summer’s day than a Margarita and that’s a frozen Margarita – whatever the purists might say. Tongue-tingly sweet and sour, and frosted with ice, this drink is a wake-up call for the senses. SERVES 1 PREP 5 mins NO COOK EASY V 50ml tequila 25ml triple sec (we used Cointreau) 25ml lime juice 15ml sugar syrup large handful of ice wedge of lime, to garnish Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, Margarita or rocks glass, garnish and serve. GOOD TO KNOW vegan • gluten free PER SERVING 232 kcals • fat none • saturates none • carbs 16g • sugars 16g • fibre none • protein none •…

HOW TO LIGHT A BBQ 1 Set up in an open space Fire up your barbecue in an open space, clear of fences or trees. It’s a good idea to have a fire extinguisher or a bucket of water nearby as well, and keep kids and pets well away. Use long-handled tongs and proper barbecue equipment with insulated handles, or you may burn yourself. 2 Buy good-quality charcoal Look for good-quality, sustainably produced charcoal – a type made from coppiced wood or one that’s approved by the Forestry Commission. This lights easily, burns better and won’t taint the flavour of the food, unlike charcoals containing accelerants. 3 Use a chimney starter You can light the coals inside one of these tubular starters, just with a few sheets of newspaper. They…

Cooks Professional copper wok Constructed from press aluminium for strength and durability with a two-layer copper ceramic non-stick coating, this wok is perfect for large stir-fry dishes when cooking for the whole family. It features a stainless-steel handle and is suitable for use on all hobs, including induction. Available without lid (G2712) for £18.99 or with a glass lid (G2711) for £23.99. Exclusive price – just £18.99 or £23.99 plus £4.95 p&p To order Call 0844 493 5654** quoting 84017 or visit clifford-james.co.uk/84017…

“I’m convinced that food tastes better at a picnic. I’m not sure if that’s down to the open air or simply the effect of sitting on a tartan blanket, because I’ve had many super picnics inside, too. My mate Helen and I packed one for a jubilee celebration once, then due to the persistent drizzle, ended up having our cucumber sandwiches and Pimm’s on the floor of her flat instead. Conversely, if the sun is out, I’ve been known to dish up dinner onto picnic plates and insist we eat it down the road, on the green. For me, that still counts as a picnic even if it’s a Tuesday and we’re having spag bol. Here are my favourite tips and ideas for picnic success, whatever the weather. The main…

“We plan a menu together and spend hours cooking it” Summer holidays can be a really expensive time for families. I feel so lucky if we can go away just once a year, whatever the trip, wherever the trip. Our first family holiday happened once we’d had all three of our kids. It was the kind of trip where we needed buggies, nappies and an extra hotel room that we never used. The one thing I was never told about having a third child was that finding a room for five is near impossible. Not that I would change my third baby for the world, she is definitely worth the price of an overpriced room we never use! The actual holiday itself is the best bit; we save all year…

I’m all for making things as easy as possible for the home cook but with a bit of planning, there is no reason why the food you take on a picnic should be any less tasty than the food you make for friends at home. There are rules to picnic food though that often get overlooked; it may seem obvious but the food needs to be easily transportable and robust – you don’t want it to wilt or go soggy. So, here’s my summer offering of a pie and Bakewell that you bring in their baking tins and two salads which can be easily assembled in the field. Ploughman’s pork & cheese picnic pie I’ve taken all the best bits of a ploughman’s lunch and stuffed it into a pork…

Potato röstis with peperonata & poached eggs Peperonata (braised Italian peppers) is a brilliant thing to have in the fridge; it’s so versatile. Whether spread on a slice of grilled sourdough or added to baked eggs, it has so much flavour which actually gets better if you make it a day or two ahead. I’ve given a you double batch of peperonata because I never make it in smaller quantities. If you only want enough for this dish, simply halve the recipe. SERVES 4 PREP 30 mins COOK 50 mins EASY V 4 eggs (the fresher the better) small splash of white wine vinegar 8-10 basil leaves, to serve For the peperonata 100ml olive oil, plus extra for serving 6 red peppers, deseeded and sliced 2 red onions, finely sliced…

Spiced halloumi & pineapple burger with zingy slaw SERVES 2 PREP 20 mins COOK 5 mins EASY V ½ red cabbage, grated 2 carrots, grated 100g radishes, sliced 1 small pack coriander, chopped 2 limes, juiced 1 tbsp cold-pressed rapeseed oil big pinch chilli flakes 1 tbsp chipotle paste 60g halloumi, cut into 4 slices 2 small slices of fresh pineapple 1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional) 1 Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add1/2 tbsp oil, the chilli flakes and season with salt and pepper. Give everything a good mix with your hands. Can be done a few hours before and kept…

DISCOVER How much meat is safe to eat? Meat is an excellent source of protein and provides many important vitamins and minerals, and, eaten in moderation, can form part of a healthy diet. But how much is too much? After research suggested a link between high intakes of red or processed meat and negative health effects, the NHS now advises that those who eat more than 90g per day should aim to cut down to 70g, which is roughly two rashers of bacon, 5 tbsp cooked mince or half a large burger patty. Keen to reduce your daily intake? Try dietitian Emer Delaney’s top tips for cutting down… • Build meals around vegetables and add a little meat in, rather than the other way around. For example, reduce the amount…

Barbecued meats and salad dressings just wouldn’t be the same without this classic condiment, but which dishes do you use each one for? English The most fiery, it’s available ready-to-serve or as a powder, which works well in barbecue rubs. Its horseradish flavour is traditionally paired with beef, but it’s great with all cold cuts or anything pork, pastry and picnic related. Dijon Not to be confused with general French mustard, Dijion works well in sauces, dressings and mayonnaises. As a standalone condiment, it’s hot but not too fiery, and has a nice balance of acidity as it’s made with white wine and vinegar. American Best for a barbecue, this sweet, turmeric-yellow mustard is the one you want to zig-zag over your hotdog or burger bun. This is the mildest…

‘I want people to realise that producing home-cured meats doesn’t have to be daunting. The first step is making bacon; can you imagine a better first step towards anything? With a few essential tools, home-curing can be easy, fun, satisfying and very delicious!’ 1 BEST BOOK Charcutería by chef Jeffrey Weiss (£28.99, amazon.co.uk) is the definitive tome on Spanish charcuterie and their relationship with pork. It contains a huge range of recipes for cured meat cuts and also ways they are used in traditional dishes. Start with the chorizos and morcillas (Spanish black pudding) and build up to making your own showstopping, home-cured jamon. 2 DRY CURE INGREDIENTS The most important element of charcuterie production, apart from the meat itself, is the cure. The cure is predominantly made up of…

ean Cannon is a man with a plan, a dynamo determined to establish British charcuterie on a world stage. But, for once, he is floundering. ‘I used to know every producer by name but now I haven’t the foggiest,’ admits the man whose distribution company, Cannon & Cannon, has been pivotal to the rise of the British cured meat scene. In 2010, there were perhaps 19 UK producers of continental-style air-dried hams and fermented salamis. Today, there are around 140. Add in the hundreds of artisan producers taking a renewed pride in traditional British forms of meat-curing, such as bacon or Bath chaps, not to mention the ‘out of control’ market for British-made biltong, and as Sean puts it. ‘New producers are springing-up daily.’ When fellow pork pioneer James Swift…

“Makeyour owninstant grassy Twister board” o culinary genre is as controversial as the barbecue. It should be the most relaxed of gatherings, but as a nation it seems we don’t have the temperament, weather, skillset or cultural history to do it without controversy. Not to mention the way it brings out the worst aspects of the patriarchy. Actually, let’s mention it: it brings out the worst aspects of the patriarchy. I asked Twitter how they felt about this controversial subject, and recieved a BARRAGE of complaints… ‘It’s in the DNA of men to need to start fires even in an era of gas hobs. Every barbecue I’ve been to, the man insists on holding the tongs even if he hasn’t cooked a meal all year.’ ‘Trying to cook while small…

“Low-priced plant milks typically contain gums and cheap commodity oils to give them that satiny feel” Non-dairy ‘milks’ occupy a serious amount of supermarket shelf space these days. Likewise, the menu of ‘milk’ options in cafés has begun to rival the coffee selection, as baristas reel off a litany of non-cow possibilities that generally add a 40-50 pence premium to the price of a coffee. It strikes me as a costly way to purchase ultra-processed water. Plant milks contain surprisingly small quantities of the often-imported titular ingredient (soy, oats, nuts, rice, hemp, coconut), along with thickeners, additives, and a sprinkling of man-made vitamins and minerals. Take almond milk drinks. I haven’t come across one that actually contains more than 3% almonds. Even oat milks are generally only 10% oats. Low-priced…

If you are looking for a family holiday that entails a few days of never having to plan the next meal, yet still eating fantastic food and enjoying fabulous surroundings, then Forte Village in Sardinia may be just the thing. Wekeptbumping people described their stay as ‘a holiday of a lifetime’, and while the price tag isn’t cheap, we met others who came back year after year, because what the resort offers is a perfect blend of ‘all-inclusive’ and choice – and the food really is good. The setting is nothing short of gorgeous; a huge team of gardeners tend acres of mature greenery dotted with lantana, pomegranate trees and hibiscus that hide the low-level accommodation from the paths, affording privacy to villas and rooms. Though there’s a high degree…

Pesto egg muffin bites You can prepare these bites for breakfast, an afternoon snack, or as part of a picnic hamper. Kids will love them! MAKES 12 PREP 10 mins COOK 20 mins EASY V low-cal cooking spray, for the tin 18 cherry tomatoes, quartered 80g feta or goat’s cheese, crumbled 6 medium eggs 30ml milk 2 tbsp pesto (check the label if you’re vegetarian) 1 Heat oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat’s cheese. 2 Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole. 3 Bake…

Joanna’s article (above) sparked a lot of debate. Here’s what else you had to say about it... Izabella Natrins @isabelnatrins Eating breakfast at your desk is the best way to ensure you won’t digest it and to start the ball rolling for all kinds of health issues. Sarah Poole @minijaffa13 I leave for work at 6.50am and sometimes I’m not home until after 10pm, so there’s no chance of me getting up even earlier to have breakfast, especially because I don’t feel like eating until 10am anyway. I’m lucky to have a great kitchen in work although my desk is sanitised every day. Sarah Hollier @map_geek_mum When you have to get two kids under two up and out of the door by 7am, the only place to have breakfast is…

Lottie McNair Scott recommends the Boscastle Farm Shop in Cornwall. boscastlefarmshop.co.uk Set against the dramatic backdrop of the North Cornish coastline, the Boscastle Farm Shop is the perfect destination to enjoy a laid-back lunch before stocking up on some of the finest local produce. The traditional quiche is a must, as is the selection of showstopping desserts. Just make sure you go hungry – the portion sizes are not for the faint hearted. Know a great place to eat? Let us know on Facebook and Twitter using # gfeatsout…

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…

Millionaire’s shortbread To ensure the caramel layer sets, boil the ingredients until they turn deeper in colour and thicken. MAKES 20 pieces PREP 25 mins plus cooling COOK 35 mins EASY V 175g butter, softened, plus extra for the tin 250g plain flour 75g caster sugar For the caramel 100g butter or margarine 100g light muscovado sugar 2 x 397g cans condensed milk For the topping 200g plain or milk chocolate, broken into pieces 1 Heat oven to 180C/160C fan/gas 4. Lightly butter a 33 x 23cm Swiss roll tin with a lip of at least 3cm. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then…