Innholdsfortegnelse for January 2019 i Good Food

Tom Kerridge has the right idea. His new BBC Two show, Fresh Start, celebrates the joy of healthier home-cooking for everyone (p82). We’re with you, Tom; now is the perfect time to get busy in the kitchen. Our Healthy Diet Plan makes cooking and eating lighter dishes a real pleasure. This issue, we’re taking every opportunity to experiment with new recipes, tweak old favourites and take pleasure in the fact that, while it may be cold and dark out there, it’s warm inside. Cook our cover star keema pie for the whole family (p22), Tommy Banks’ butter chicken one-pan wonder for friends (p94), and an indulgent katsu curry for four (p42). Let’s be full of the joys of January!…

Plant Kitchen sweetcorn & chickpea burgers Some of the best vegan burgers we’ve tasted in a while, these patties are not only well-seasoned, but pack a punch in flavour with cumin, coriander and smoked paprika. £2.50 (pack of 2), M&S Eaten Alive smoky pink kraut Super crunchy with a sour edge and mild smoky chilli kick, this makes an excellent addition to a hummus and falafel wrap, or roughly chop and stir into soups. £5.99, (375g), planet organic.com Nush chive ‘cheese’ spread Made using almond milk, vegan cheese cultures, British sea salt and chives, this dairy-free spread impressed us with its thick, creamy texture and tangy flavour. £2.75, Whole Foods Market Heck Bollywood Bangers vegan sausages A satisfying blend of cauliflower, lentils and Indian spices, these sausages would be delicious…

Nottingham has a truly amazing food scene. We have fantastic farms, restaurants and produce some of the world’s best cheese. My three favourite dishes on the menu at Restaurant Sat Bains are the ‘Lenton Lane’ (named after the pot-holed road to the restaurant) which is inspired by a classic rocky road and has a hit of tobacco flavour in the chocolate as a nod to the half-demolished John Player factory up the road. ‘From the embers’ is a Restaurant Sat Bains classic – a poached Jersey Royal potato smoked over embers with seaweed butter, kombu, cream cheese and caviar. It’s rustic, nostalgic and completely luxurious, taking the humble spud to a new level. The braised oxtail is another example of championing an underused ingredient. We cook it slowly, roll it…

TOM KERRIDGE’S FRESH START Tom Kerridge, who famously lost 12 stone, is on a mission to inspire viewers. For eight families this means a six-step plan, replacing convenience foods with homemade dishes and upping their fitness levels. Follow their progress on BBC Two this month and turn to page 82 for a healthy taster from Tom. MILLION POUND MENU Budding restaurateurs vie for life-changing investments in food concepts they believe will be the next big culinary hit, in the return of the BBC Two series this month. Britain’s favourite maître d’ Fred Sirieix hosts as the wannabes cook in two pop-up restaurants in Manchester. Kathryn Custance…

Real Kombucha (330ml) £2.29 each, lightdrinks.co.uk Made from tea, kombucha cultures and sugar, these fizzy fermented drinks are not only flavourful but are also full of probiotic bacteria and antioxidants Soupologie Five-a-Day soups (600g pots) £3.60 each, ocado.com Eating your five-a-day just got a whole lot easier – these soups have it all in just one pot Dualit hand blender set £89.99, dualit.com Whether blitzing healthy soups or whizzing up sauces and salsas, this blender set makes it both easy and speedy Pomona pomegranate bowl (23cm) £17, conranshop.co.uk Healthy eating salad spinner with lid £10, Sainsbury’s Pineapple corer, slicer and wedger £9.79, Lakeland GreenPan Venice Pro 28cm frying pan £59.99, Lakeland A…

• Sweet potatoes can retain more liquid than regular potatoes when boiled, which can result in soggy mash. To prevent this, make sure you leave them to steam dry in a colander for at least 10 mins until the edges look flaky. • For super-smooth mash, use a potato ricer – this is like a giant garlic crusher for spuds! Alternatively, push them through a fine sieve with the back of a large metal spoon. This is how The Ivy achieves super smooth fluffy mash on its signature shepherd’s pie. • We’ve used a piping bag with a star nozzle attachment to pipe the mash on the pie. This creates lots of peaks, which become crispy in the oven. You can simply spoon the mash on top if you like, then use a…

Feeding a family with a variety of dietary requirements can be tricky. At home, I have to juggle a fussy toddler with a handful of allergies, and a husband with another set altogether. This is nothing compared to some families I know. Throw in vegan or vegetarian preferences, and ‘he likes rice, she likes potatoes’ scenarios and you’re headed for a four-dish cook-a-thon, which is not ideal after a busy day. If you find yourself in such a situation, this versatile recipe will help you out. It’s naturally gluten-, egg-, dairy- and nut-free, and it can also be made vegan by simply swapping the type of protein, meaning you can all eat together as a family and enjoy what is almost the same dish. the dilemma Different dietary requirements mean…

Caramelised oranges & natural yogurt SERVES 2 PREP 5 mins COOK 5 mins EASY V Peel and slice 2 seedless oranges, then put the slices in a bowl. Zest and juice another orange and set aside. Combine 50g golden caster sugar and a pinch of salt in a non-stick frying pan and place it over a medium-low heat. Let the sugar melt without stirring, then carefully (it will spit and bubble) add the zest and juice, then stir with a wooden spoon until you have a caramel. Add 1 tbsp water if it needs thinning (it should be as thin as orange juice). Pour the caramel onto the sliced oranges and allow to sit for 30 mins before serving. Spoon over natural yogurt and top with toasted flaked almonds. GOOD…

Roast cauliflower cheese pizza For a wholesome family meal, serve with plenty of salad. SERVES 4 PREP 5 mins COOK 1 hr 10 mins EASY V 1 tbsp oil 1 garlic clove, crushed 1 large cauliflower, trimmed and broken into small florets, stalk chopped 4 tbsp mascarpone 1 thin 25cm pizza base, or 2 small pizza bases 50g vegetarian hard cheese 1 Heat oven to 200C/180C fan/gas 6. Mix the oil and garlic and toss the cauliflower in it. Tip onto a baking sheet and roast for 30-45 mins until the edges have browned a little and the cauliflower is tender. 2 Spread half the mascarpone on the pizza base (or bases) and season well. Tip on the cauliflower and dot over the remaining mascarpone, then sprinkle with the cheese.…

Chunky Bolognese soup with penne Plenty of lean meat and wholemeal pasta means protein and carbs to aid muscle recovery post exercise. SERVES 4 PREP 10 mins COOK 35 mins EASY 2 tsp rapeseed oil 3 onions, finely chopped 3 large carrots, finely diced 2 celery sticks, finely diced 3 garlic cloves, finely chopped 250g pack 5% fat steak mince 500g carton passata 1 tbsp vegetable bouillon powder 1 tsp smoked paprika 4 thyme sprigs 100g wholemeal penne 45g finely grated parmesan, plus extra to serve 1 Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften. 2 Add the meat and stir well so it…

Miso ramen So many amazing Japanese flavours are breaking through into the foods we eat now, and this one-bowl meal shows them off a treat. It’s a good one to try if you’re not sure about the taste of tofu as it’s fried in a delicious sweet and sticky glaze. SERVES 4 PREP 10 mins COOK 15 mins EASY V 5 tbsp miso paste 2 tbsp soy sauce 2.5cm piece ginger, grated 12 shiitake mushrooms 225g smoked tofu, cut into 4 slices 2 tbsp liquid aminos or tamari 250g soba noodles 16 ears baby corn 1 tbsp vegetable oil 8 baby pak choi 200g ready-to-eat beansprouts (if they’re not labelled ready-to-eat, cook thoroughly until steaming hot throughout) 2 red chillies, finely sliced on an angle 2 spring onions, finely sliced…

“A love of cooking and sharing food brought us together after the Grenfell fire. Swapping recipes and laughter gave us a sense of normality and home” Ricotta-filled pancakes with orange blossom syrup These are a traditional dessert, often served at Ramadan. MAKES 12-15 PREP 15 mins plus rising COOK 35 mins V For the batter 150g fine semolina 75g self-raising flour 3½g fast-action dried yeast ½ tsp baking powder 1 tsp caster sugar 50g butter, for cooking For the syrup 100g caster sugar 2 tbsp orange blossom water For the filling 250g ricotta 3 tbsp syrup (from above) 25g shelled pistachios, crushed 1 Put all the batter ingredients in a large mixing bowl with 375ml warm water and a pinch of salt, and whisk to combine. Cover loosely and leave…

PICK YOUR PROTEIN If you’re adding meat, it should be lean and thinly sliced to ensure it cooks fully. If you’re adding seafood, go for options like prawns or squid rather than chunks of fish that will flake and fall apart when cooked. Meat can be marinated beforehand to add flavour, but should be drained well before cooking. VELVET YOUR MEAT For particularly succulent meat, try the traditional Chinese technique of ‘velveting’. Mix 1 tbsp cornflour, 1 egg white and a dash each of soy sauce and shaohsing rice wine, then toss strips of meat in this thin batter. Briefly fry the coated meat, then remove from the pan and add to your stir-fry. Timing Line up your ingredients in the order of when they need to be added, so…

Quick butter chicken biryani Shred any leftover butter roasted chicken from p94 and tip into a shallow pan with any leftover sauce. Mix with a pouch of cooked basmati rice and reheat until piping hot, stirring regularly. Serve scattered with pomegranate seeds, flaked almonds and chopped mint or coriander, if you like. Beef stroganoff stew Reheat any leftover beef stew from p85 and season to taste with smoked paprika. Stir through enough soured cream to make the sauce creamy, then reheat very gently. Serve with buttered tagliatelle or pappardelle and scatter with chopped parsley or chives, if you have any. Easy cheesy cauliflower gratin Mix any leftover roasted cauliflower from p84 with crème fraîche, grated cheddar, grated parmesan and a grating of nutmeg, mashing the cauliflower into the crème fraîche…

Hot countries & cool cuisines Restaurants such as London’s Hoppers (hopperslondon.com), mini chain The Coconut Tree (thecoconut-tree.com) and the success of the M&S Taste Asia range have put Sri Lankan food – hoppers (bowl-shaped rice flour pancakes), kottu roti dishes and pol sambol coconut relish – on the brink of a breakthrough. ‘Before, Sri Lankan was lumped in with Indian cuisine but now, we’re not having an “Indian” anymore, we’re having a Keralan curry. It’s recognised in its own right,’ says Emma Weinbren, food trends editor at retail magazine The Grocer. Elsewhere, analysts are tipping Burmese food – check out London’s Lahpet (lahpet.co.uk) and the @RangoonSisters supper club – along with West African food as ones-to-watch. In London, Ikoyi (ikoyilondon.com) is putting a modern, fine-dining spin on West African cooking.…

Abstinence (of any sort) isn’t in my DNA, so when everyone else is making resolutions to stop this or cut down on that, I’m always busy thinking about new things I might try next – hence this column being devoted to wine from unexpected places. If you’re taking part in Dry January, you can try them next month. Greece The throaty reds and crisp island whites of Greece are sorely undervalued. For reds, look out for xinomavro, which makes wine that smells of wild strawberries and is slightly reminiscent of barolo. For whites, I love malagousia (think ripe pears and subtle mango); bracing, grapefruity assyrtiko from Santorini; and the refreshing, herb-scented whites from Lyrarakis Winery in Crete. Try Lyrarakis Vóila assyrtiko 2017 Crete (£11.99, Majestic Wine). “The valley is home…

Seasonal In a world where shops stock the same things all year round, anything truly seasonal, British asparagus in May, for instance, is a treat. Artisan Whether you’re talking chocolate, coffee, or cheese, any product made with a high level of craft or skill counts as special. Slow Foods farmed, made or grown patiently using slow, traditional methods, such as matured cheese, grass-reared meat, traditionally cured salami, pickled and fermented foods. Homemade Homemade tastes better and shows the love and effort of the person who made it for you.…

HOT TREND: KATSU SANDOS Every cuisine has its equivalent of the chip butty, something fried until golden and stuffed between slices of squidgy white bread, a dish of convenience and comfort. In Japan, it is the katsu sando, thin slices of pork or chicken (or prawns, beef, cheese, minced meat, ham etc), breadcrumbed with panko and fried, served with finely shredded cabbage, tonkatsu sauce and mayo between slices of soft white milk bread with the crusts removed. In Japan, you’ll find katsu sando in every kind of establishment from specialist joints to the corner shop. In the UK (and Australia and the USA) the sando has become a growing trend, jumping from classics at Japanese specialists Nanban Express in Brixton (nanban.co.uk) to reinventions such as Chase Lovecky’s sardine katsu complete…

Pho (prono-unced ‘fuh’ not ‘foe’) Vietnam’s national dish. A noodle soup served with beansprouts and a range of herbs, pho is traditionally made with a stock of beef bones, star anise, ginger, onion, cloves and cinnamon, slowly simmered for at least four hours. It’s topped with slices of beef brisket and rare fillet, and served with condiments like fish sauce, chillies and limes. Bún cho A cold vermicelli noodle dish, bun cha is usually topped with grilled pork patties, plenty of herbs and a nuoc cham (see below). Nuoc cham Sweet, salty, sour and hot, this is an essential dipping sauce that accompanies pretty much everything you eat. Made with limes, chilies, garlic, fish sauce and sugar. Bánh mì Nothing demonstrates the French influence on Vietnam…

With plastic waste constantly in the news, several products have come under scrutiny for their eco credentials, or lack thereof. We’ve shunned plastic bags and bottles but the latest in the line of fire is crisp packets. The realisation that most are non-recyclable came to light last summer, and a protest against Walkers (which makes up to 11 million plastic-lined crisp packets every day) began. Enter Two Farmers (twofarmers.co.uk ), a refreshing new company producing hand-cooked crisps sustainably. Three years ago, Herefordshire-based potato farmers Mark Green and Sean Mason decided they wanted to diversify and start a sustainable crisp business. The pair grow their own potatoes, use farm waste to power production and source ingredients from as close to the farm as possible – even the salt is from nearby…

‘Now let me get this straight,’ said my bemused wife. ‘Vegan bacon. Bacon. That’s vegan? But bacon comes from pigs.’ Yes, to some of us omnivores, a vegan lifestyle choice can be confusing. Why call food made from 100% animal-free products after food that traditionally comes from animals, the pinnacle of which must be the famous ‘bleeding’ burgers? But let’s not allow this dichotomy to get in the way of a cookbook recipe challenge, in this case Lucy Watson’s coconut bacon & hazelnut Caesar salad. It is Veganuary after all, and more and more people are going completely meat-free. According to our new BBC Good Food survey, 18% of 18-24-year-olds do not eat meat (compared to just 3% of over 65-year-olds). And 44% of respondents said they eat less meat…

It’s hard to keep up with the headlines about alcohol. A study in The Lancet in August came to the conclusion that there’s no safe limit – and yet, many studies have shown that moderate amounts of alcohol can help prevent heart disease. First, the good news: low-alcohol and non-alcoholic beers have improved dramatically in recent years and, while not identical to their full-strength cousins, many are delicious drinks in their own right. With wine, however, things don’t look so rosy: very few passed the ‘second glass’ test. The aperitifs category was a mixed bag, with some excellent (if sweet) adult soft drinks alongside some less convincing non-alcoholic botanical beverages. BEER Some of these really impressed me. Alcohol doesn’t just affect us physically, it’s also a vehicle for flavour and…

Speedy sausage stroganoff tagliatelle SERVES 4 PREP 5 mins COOK 15 mins EASY 20g unsalted butter olive oil, for drizzling 6 pork sausages 350g chestnut mushrooms, sliced 1 tsp sweet smoked paprika 300ml soured cream ½ tbsp wholegrain mustard 150ml beef stock 400g dried tagliatelle small bunch parsley, chopped • Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste. • Meanwhile,…

Make a batch Katsu curry is a wonderful batch cook recipe. Double the quantities for the curry sauce and katsu chicken or tofu and freeze separately for up to two months. Defrost the protein overnight in the fridge before cooking, and either defrost the sauce in the microwave or fridge before warming through. Keep some packets of cooked rice in the cupboard and you’ll have dinner on standby whenever you need it. Cooking for little tums? This is a great dish for babies and toddlers who are getting used to solids. Use mild curry powder and reduce the amount to 1 tsp. Chop the chicken or tofu into little nuggets and serve the carrot and cucumber in slim batons. Easy way to 5-a-day Swap the tofu for thin slices of…

We’ve teamed up with Raymond Blanc to plan a special lunch at his beautiful hotel and restaurant, Belmond Le Manoir aux Quat’Saisons. Originally a crumbling Oxfordshire manor house, chef-patron Raymond – the only chef to be awarded both an OBE from the Queen and the equivalent of a knighthood from France – transformed it into one of the UK’s top restaurants and a luxury hotel complete with a cookery school, orchard and kitchen gardens. On arrival, we’ll start with a Laurent-Perrier champagne reception hosted by Raymond, where he will answer any culinary questions, followed by his delicious four-course lunch menu (see sample menu, right). Each dish will be accompanied with carefully selected wines. At the end of the afternoon, you’ll receive a copy of Raymond’s book, A Taste of My…

If January was a place, I think it would be the Hamburg Fish Market. That might sound odd, but hear me out. The German market starts early in the morning (we’re talking 5am on a Sunday kind of early) and closes for the day by 9:30am. Because of its opening hours, it has a fascinating juxtaposition of customers. Side by side you get the early birds – starting their Sunday by stocking up on fish for the week ahead, perhaps selecting a bunch of fresh flowers – and the all-nighters; party animals in search of coffee, food and some live music on their way home from a Saturday night on the town. January is much the same: it’s a month of resolutions, fresh starts and campaigns such as Veganuary (see…

gf healthy diet plan Whether you want to kick-start your healthy eating habits or continue the good work, our new seven-day Healthy Diet Plan, which includes alternative recipes for vegetarians, is full of ideas to help you look and feel fantastic. Our flavourful, nutritious recipes are exclusively developed by food writer Sara Buenfeld and nutritionist Kerry Torrens*. For more recipes, tips and inspiration, sign up at bbcgoodfood.com/winter-diet-2019. in association with Every recipe you need for a week of filling, healthy meals – from breakfasts to suppers Lose weight without feeling hungry Look out for recipes to support your exercise goals how to use the plan Our aim is to create delicious meals that are packed with healthy fats, lean protein and slow-release carbs, as well as a rainbow of fruit…

Rosemary balsamic lamb with veg mash The combination of lamb and veg makes this dish a source of energising vitamin C and iron, needed for healthy nails and hair. It’s also a good source of protein for muscle recovery. SERVES 4 PREP 15 mins COOK 35 mins EASY 320g each celeriac, swede and potato, peeled and diced 1 tbsp rapeseed oil 3 red onions, thinly sliced 550g lean, trimmed lamb steak, diced 1 tsp finely chopped rosemary 1 tbsp vegetable bouillon powder 2 tbsp balsamic vinegar 1 tbsp chopped parsley 320g spinach, to serve 320g frozen peas, to serve 1 Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened. 2 Meanwhile, heat the oil in a large non-stick frying pan and fry…

1 Set the bird on a chopping board and remove any string. Open it out, then use scissors to cut off the ends of the wing tips. Use a sharp knife to trim the drumsticks at the knuckle. 2 Turn the chicken over so that it’s laying breast-side down. Use scissors to cut all the way along each side of the backbone, then remove the bone from the bird. 3 Open up the chicken, then lay it flat on the board, breast-side up. Use scissors to cut the bird in half along the centre of the breast. 4 Slide knife between your the leg joint and the breast of one chicken half, then cut to remove the leg. Repeat with the other half of the chicken. 5 Press on the…

Best traditional School of Wok 33cm rounded base wok £18.99 lakeland.co.uk Made from carbon steel with a comfortable bamboo handle, this was the best traditional wok we tested. It needs to be ‘seasoned’ before use to help it develop a naturally non-stick surface (instructions and videos are available). It’s reasonably priced and feels balanced and light. Suitable for gas hobs only. Best for families Circulon Ultimum 36cm high-density forged aluminium wok £125 johnlewis.com This large wok is ideal for feeding a crowd, but the handles do get hot so keep your oven gloves close to hand. Circulon’s signature ridged surface, together with a hard-wearing non-stick coating, means ingredients easily glide around the pan. The lid makes it handy for steaming and poaching and its flat base…

Varieties of orange Navel Sweet and very juicy, this is the most common variety found in the shops. Jaffa Confusingly, this is both a brand and a variety. The brand sells different types, including navel and blood oranges, and the variety is a sweet, juicy fruit ideal for cooking. Blood orange The red-tinged flesh and juice have a sharper and slightly more bitter flavour, which works well in winter salads or paired with fish. Seville So bitter it has to be cooked, this is the classic marmalade orange. Its flavours also work well with game. Zesting methods Pair or peel When infusing fruit in a recipe, simply pare a strip of the zest using a knife or peeler. For best results, remove the bitter white pith layer as well. Strip…

The dish of 2019 ‘It started at Noma (noma.dk), now Ottolenghi’s Rovi (ottolenghi.co.uk/rovi) is doing it – vegan celeriac shawarma could be the dish of 2019,’ says Stefan Chomka. ‘It’s delicious and looks amazing, just like the lamb shawarma you see rotating in kebab shops. It’s Instagram gold.’ Spirit guide Rum is coming up fast. Millenials are particularly partial to barrel-aged, small-batch craft rums, fine rums from traditional Caribbean makers and now, British rums from, for instance, Essex’s English Spirit (englishspirit.uk). ‘Whether you like it strong or sweet, prefer the harshness of white spirit, or dark rum sipped neat with ice, or a golden rum and coke, it’s one of the most accessible spirits,’ says Nicholas Robinson, food and drink editor at bar magazine, Morning Advertiser. Food hall phenomenon Fittingly,…

Every January, we food writers get all Nostradamus about noodles as we attempt to predict which hot new chefs, ingredients and cuisines will define how we eat in 2019. You can read how I and other trends analysts think the year will pan out on page 118. But this got me thinking: we talk a lot about food must-dos each Jan, far less about food must-don’ts. Why? Surely they are just as important? In that spirit, here are 10 frequently awful food experiences which I am determined to avoid this year. Join me! 1. Hotel buffet breakfasts Bad food does not in itself make me angry if it is cheap and honest about its functionality. Being treated like an idiot, however, really boils my potatoes. Despite their belly-busting vastness, 97.6%…

Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s 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. THIS MONTH’S FAVOURITE Groote Kaap 2017 A dark, dense, velvety red that really satisfies, and is best served with hearty food Wine type Cabernet Sauvignon Characteristics Ripe blackcurrant, prunes and subtle oak spice Goes well with roast lamb, beef, sausages and casseroles Try it with Steak & blue cheese pie, p29 A wine for every dish Ever wondered which white wine to match with your pasta?…

Rice is the mainstay of most Taiwanese meals, acting as a canvas for the accompanying flavours. Glutinous or sticky rice is a short-grain variety that is very sticky when cooked. This is used for special occasions or for recipes like the bah-tzang. Bamboo leaves impart a fragrant flavour to the ingredients they wrap, and they are used for bah-tzang, also known as zongzi in Mandarin. Sometimes lotus or banana leaves are used instead. You don’t eat the leaves. Sweet potato is one of the most popular vegetables eaten in Taiwan – and local people sometimes say the shape of the country is like a sweet potato. They are sold roasted on the street, added to soups and stews, ground to a flour and made into crisps. Peanut powder is made…

star letter After reading Keith Kendrick’s article (Sept) about making bacon at home, I tried it and now I’m hooked! Results have been mixed; the first batch used pork belly, but after curing and drying, the texture of the rind wasn’t quite right. My next attempt  used pork loin and was more of a success – it produced lots of bacon for a fraction of supermarket prices, too. I’m about to finish the cure stage of my third batch, and I’m experimenting with other herb and spice infusions. Thank you for showing just how easy it is to make. Michael Knox, Somerset Michael wins three bottles of Taittinger Prestige Rosé NV Champagne (£50, John Lewis & Partners). Just the thing for next month’s Valentine’s Day celebrations, this pink champagne has…

For more katsu sando inspiration, check out some of the best on Instagram right now #katsusando @flofongsg Beef fans will love this wagyu katsu sando from Wagyumafia in Tokyo. @palateconnect palat Check out the perfect layers in this crisp Ibérico pork katsu sando at Ferris restaurant in New York. @nathanleong Nathan has been at London restaurant Two Lights for their sardine katsu sandwich. @urban.seoul We love the look of this jam-packed chicken version by Californian restaurant Urban Seoul.…

Shrubs We’re not talking gardening here, but one of this year’s hottest drinks trends. A shrub is a drinking vinegar, usually made by preserving fruit syrup with vinegar, and we’re seeing new ones on the market, including Soupologie’s Viva la Vinegar range (£1.95, Sainsbury’s) and Nonsuch shrubs (£3.75, planetorganic.com). Plastic-free tea After many teabag manufacturers hit the headlines last year for using polypropelene (a type of sealing plastic) in their teabags, several companies, are now making the move towards plastic-free teabags. Clipper Teas has just launched bags made from natural, plant-based materials. Someone get the kettle on! Kefir As we continue to appreciate the importance of gut health, probiotic and fermented foods are becoming increasingly popular. Kefir is a cultured, fermented milk drink and it’s hit the mainstream, with new…

BBC Good Food: Vegan Meals (£12.99, BBC Books) This collection of easy, delicious recipes proves plant-based cooking doesn’t have to be complicated or time-consuming. You’ll find recipes for everything you need, from breakfasts all the way through to desserts, plus they’re all triple-tested so you know they’ll work every time. The midweek meals chapter is particularly useful if you’re cooking for the whole family, as there are lots of healthy meals, all on the table in under an hour. Must-try recipe Coconut curry noodle bowl Jackfruit & Blue Ginger by Sasha Gill (£18.99, Murdoch Books) Originally from Singapore, when Oxford medical student Sasha moved to the UK and went vegan, she adapted her favourite Asian dishes to make them plant-based. From ‘butter chicken’ made with…

Lamb keema shepherd’s pie Shepherd’s pie is one of our favourite national dishes, but being a lover of exotic spices, I couldn’t help but give it a makeover. I’ve taken inspiration from lamb keema, or keema matar, which is a rich mince and pea curry. I’ve kept the spicing quite mild, making it suitable for the whole family, but you can increase the quantity of curry powder or fresh chilli if you like it spicy. The poppadum topping is optional, but it adds a crunchy texture. SERVES 6 PREP 20 mins COOK 1 hr 50 mins EASY * 2 tbsp rapeseed oil, plus extra for drizzling 2 onions, chopped 500g lamb mince thumb-sized piece ginger, peeled and grated 3 garlic cloves, crushed ½ tsp ground cinnamon 1 tsp turmeric 2…

Use this versatile set to cook, store and reheat meals. Can be used in the oven up to 300C and in the microwave. They’re also dishwasher- and freezer-safe. Contains three rectangular dishes (20x15cm, 24x18cm, 30x23cm) two square dishes (16x16cm and 21x21cm), and two round dishes (0.7 litre and 1.6 litre). All come with airtight lids. To order, visit mahahome.com/goodfood and enter PYREX1 at the checkout. Offer ends 31 Jan. Just £45.99 (usually £84.99) including delivery…

Rich & creamy Cauliflower cheese soup with crispy sage & hazelnuts SERVES 4-6 PREP 10 mins COOK 30 mins EASY V * without toppings Heat 2 tbsp rapeseed oil in a large pan and cook 1 chopped onion until starting to caramelise. Add 1 vegetable stock cube, 1 large chopped head of cauliflower and a drained 400g can butter beans. Stir, then pour in 400ml milk and 800ml water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add 2 tsp Dijon mustard, 50g extra mature cheddar and 100ml double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the…

The vivid glow of a plump-skinned orange in winter is a joyful thing – a happy reminder that while we’re months away from the soft fruits we took for granted in summer, there is brightness; vital acid and oodles of flavour lurking in citrus. Oranges are so familiar to us these days they’re in danger of seeming somewhat prosaic, and while foodies fawn over the delights of pink, blush and blood oranges when their season comes, we mustn’t overlook the potential of regular varieties. In fact, a standard orange, harvested from warmer climes after months and months of sunshine, is anything but dull when bang in season. It brings a wonderfully balanced sharpness and sweetness to both desserts and savoury dishes throughout the winter, helping to cut through the richness…

Dry January Henry Jeffreys shares the best grown-up soft drinks on page 18. Twelfth Night Also known as Little Christmas, 5-6 January marks the end of the festive season. Find our recipe for galette des rois, a French tart traditionally eaten on Twelfth Night on bbcgoodfood.com. Shortbread Day 6 January is the day to bake – and eat – shortbread. Visit bbcgoodfood.com for recipes. Burns Night Celebrate the life and works of poet Robert Burns with haggis, neeps and tatties. Head to bbcgoodfood.com/burns-night for recipes to try on 25 January.…

Peanut butter & date oat pots If you like to plan ahead, make these on Monday night so you have three quick and easy breakfasts in the bag for a speedy getaway the rest of the week. MAKES 6 PREP 10 mins NO COOK EASY V 180g porridge oats 75g crunchy peanut butter (we used Meridian 100% nuts) 40g stoned medjool dates, chopped 2 tsp vanilla extract 5 x 120g plain bio yogurts (or 600g from a large pot) ground cinnamon, for dusting 1 Tip the oats into a large bowl and pour over 600ml boiling water. Add the peanut butter, dates and vanilla and stir well. Cool, then stir through 240g of the yogurt. Dilute with a small amount of water if the consistency is a little stiff. 2…

Feta & clementine lunch bowl Nuts, cheese and pulses make this a protein-rich lunch, perfect if you’re exercising. It’s also packed with vitamin C from the citrus and pepper. SERVES 2 PREP 15 mins COOK 15 mins EASY V 1 red onion, halved and thinly sliced 1 lemon, zested and juiced 2 clementines, 1 zested, flesh sliced 2 garlic cloves, chopped 400g can green lentils, drained 1 tbsp balsamic vinegar 1½ tbsp rapeseed oil 1 red pepper, quartered and sliced 60g feta, crumbled small handful mint, chopped 4 walnut halves, broken into pieces 1 Mix the onion with the lemon juice, zests and garlic. 2 Tip the lentils into two bowls or lunchboxes and drizzle over the balsamic and 1 tbsp oil. Heat the remaining oil in a large non-stick…

Food myth has it that the popular rich and mildly spiced curry, butter chicken, was invented when an Indian chef dipped some leftover chicken into some spiced tomatoey roasting juices. Whether this story is true or not, it’s what inspired me to come up with this twist on the roast chicken, and one of the best sauces that’s ever been poured over it. One-pan roast butter chicken I love to serve this with onion bhajis (see bbcgoodfood.com for a recipe), but it’s up to you whether you treat the chicken as a curry and serve it with rice and naan bread, or go for a delicious culture clash and serve it as a roast with your favourite Sunday lunch sides. SERVES 4 PREP 30 mins COOK 1 hr 10 mins…

WHAT WE LOOKED FOR IN A WOK We looked for woks that could be easily lifted by the handle without drastic tilting. Handles We looked for handles that were comfortable and safe to hold. Longer handles are well suited to tossing stir-frys without having to worry about keeping your hand away from the heat. Short handles either side of the wok are more convenient for storage and can be used for tossing, but they do get very hot. Shape We wanted woks with deep, curved sides. Sticking Whether seasoned carbon steel or non-stick coated, we looked for ease of movement in the wok. Woks are subject to vigorous activity so non-stick coatings need to be hard-wearing and scratch-resistant. WHAT WOK TO BUY? Round or flat? If your hob is gas,…

Jargon buster: ribs Short ribs These are meaty beef ribs and are generally served as a single-boned portion. Baby back These are the most tender of the pork ribs. They’re squatter than spare ribs and normally come as a rack or as more than a single-boned portion. Spare ribs Cut from the bones attached to the pork belly. You’ll normally have a rack of these as one portion. Next level blowtorch kit Wanting to char, brûlée or caramelise ingredients? A professional chef’s kitchen is more likely to feature a builder’s blowtorch than a kitchen blowtorch. They’re about five times as powerful as the kitchen variety but priced the same. Beware, though – they don’t come with the same safety features. Test Kitchen wisdom We ask a top chef for a…

Jack Monroe is an accidental, unqualified and unprofessional food writer (those are Jack’s words, not mine, but they’re true). She’s rarely out of the public eye – talking about food, or food politics, in books, articles, on Question Time, or in court when she went into battle with Katie Hopkins – and unexpectedly won. She’s had a tougher start, a harder ride, a feistier journey and a bloodier battle than any food writer I can think of – and is only 30. Emma What a story this is. Seven years ago you were working for the fire brigade, earning a really good salary – and then you had a baby. Jack Yes, I became a single mum and the benefits department deemed that I left my job voluntarily, so for…

Have you eaten anything ‘sinful’ today? What’s your dirty little food secret, the bad food you reward yourself with when you’ve dutifully eaten the foods that are meant to be good for you? Or are you holding yourself in check, eating miserably, but obediently, while looking forward to a food binge at the weekend in line with the ‘I’ve been good, so I can be a little bit bad’ principle? I hope this warped language that frames so much of the public discussion around food in Britain bothers you as much as it does me. Almost without noticing it, we’ve allowed our modern food vocabulary to become dangerously skewed by a ‘saints and sinners’ dialogue that’s ruthlessly exploited by the processed food industry, big retailers and slimming organisations. You don’t…

Our pick of the best spa breaks in the UK and Europe with fabulous food, plus discover a Taiwanese speciality to try at home Renaissance Tuscany Il Ciocco Resort & Spa Best for Italian cookery, Turkish baths and Tuscan hills With its rolling hills, fabulous food and wine (this is the home of chianti, prosciutto and pecorino, among other Italian greats), and slow pace of life, it would be hard to be anything but relaxed in Tuscany. But at Renaissance Tuscany II Ciocco Resort & Spa, relaxation is taken to a new level. Set in the hills above the pretty town of Barga with its impressive duomo and pink and yellow-hued houses, the Renaissance has spectacular views from its huge terrace and sparkling aquamarine pool – the perfect place to…

Ground Breaking Dinner Plate Cook what you love to eat, lose 1kg a week with the Diet Plate®. Made from fine English earthenware, microwave and dishwasher safe. Meals are automatically calorie counted and nutritionally balanced. Clinically proven, 6 times more likely to lose weight and 3 times more likely to control Type 2 Diabetes. All Diet Plates, Male, Female and Children’s versions cost £19.99 and calorie bowls £14.99 each, plus p&p. Comes with an instruction booklet and further support. 0800 644 0166 thedietplate.com The Knife Sharpener Guy The Knife Sharpener Guy sells the World’s BEST knife sharpener and customers love the exciting new range of colours. These became available for the first time in November 2017. Copper, Brass and Wolfram made their debut alongside the ever-popular stainless steel version. Check…

Raspberry honey flapjacks MAKES 9-12 PREP 10 mins COOK 25 mins EASY V * 150g butter 150g light brown soft sugar 4 tbsp honey (we used heather honey) 300g porridge oats 100g frozen raspberries 1 Heat oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with parchment. Melt the butter, sugar, honey and a pinch of salt in a pan. Once the mixture is bubbling and combined, stir in the oats. 2 Tip the oat mixture into the lined baking tin and press down with your fingers or the back of a spoon. Scatter over the raspberries, then lightly press them into the oat mixture. Bake for 25-30 mins until golden brown. Leave to cool, then cut into 9 or 12 flapjacks. PER FLAPJACK (12) 265…