Innholdsfortegnelse for June 2019 i Good Food

This is an exciting month for BBC Good Food because we get to enjoy some time with many of you. Spend a day with us at this summer’s BBC Good Food Show (13-16 June, see page 84 for details) – we can’t wait to welcome you. See the team cooking and chatting with your favourite chefs (one of the best views of the Good Food Stage is from the Subscriber Lounge), and take a hands-on sushi-making or cake-decorating class at the Skills School Stage. We love sharing our food knowledge, so we’re delighted to launch our NEW online cookery courses. Food editors Barney and Cassie invite you to join them in our live classes with friendly, expert advice and tips you can watch whenever suits you. It’s an opportunity to…

Halo Top peanut butter swirl sticks (pack of 3) Smooth ice cream with a salty-sweet peanut butter swirl, we can’t believe this tasty treat is only 100 cals! £5, Tesco Mighty Fine dark chocolate skinny coated almond dips (75g) Satisfy that afternoon craving with these salty, crunchy almonds lightly coated in dark chocolate. £2.99, mightyfine.co Tim’s Dairy The London Collection rhurbarb & rose yogurt (150g) This delicately fruity, floral yogurt feels luxuriously thick and creamy. £1, ocado.com Dualit compostable coffee bags We love these convenient coffee bags, producing cafetiere-tasting coffee without the hassle. £3 for a box of 10, dualit.com Crosta & Mollica pizzeria piccante wood-fired sourdough pizza (436g) The crisp, chewy sourdough base on this frozen pizza tastes homemade – we’re impressed! £4, Sainsbury’s Navarrico chickpeas with spinach (700g)…

Warm rum pineapple with lime mascarpone This delicious dessert is incredibly simple to make, but the finished result looks rather sophisticated. The perfect pudding to impress! You can prep the pineapple, lemon zest, and gingernut biscuits in advance so most of the fiddly work has been done ahead. SERVES 4 PREP 15 mins COOK 10 mins EASY V 1 pineapple 200g mascarpone 2 tbsp icing sugar 1 lime, zested and juiced, plus extra to serve (optional) 4 gingernut biscuits or shop-bought gingernuts 30g butter 2 tbsp honey pinch of cinnamon 1 tbsp rum 1 Cut the top and bottom off the pineapple, then use a breadknife to cut all the way down the sides to take off the outer skin. Cut it in half down the middle and then into…

CIDER Adnam’s Wild Wave Described as feeling like a ‘splash in the face’, Wild Wave is the first cider fermented by Suffolk brewer Adnams. Made from 100% English apples, it was inspired by the bracing East Coast – and is meant to be served ‘at North Sea temperatures’ – perfect to cool down on a hot summer day. The cider uses a 50-50 blend of bittersweet and dessert apples to give it a fruity, sweet and tangy flavour. £18.99 (12 x 330ml cans), 5% ABV, adnams.co.uk VODKA Fair quinoa vodka Made by Fair, an ethical drinks brand from Paris, this vodka is made from Fairtrade quinoa grown in the Andes mountains and distilled in France. Its aroma is clean and subtle with a hint of very fresh lime juice and…

Avocado, roasted broccoli & sesame rice salad SERVES 2 PREP 15 mins COOK 20 mins EASY V 1 large head broccoli, cut into florets 1 large red onion, peeled and cut into chunky wedges 2 tbsp sesame oil 2 tbsp soy sauce 2 tbsp rice wine vinegar ½ tbsp honey 250g pouch microwavable brown rice, cooked following pack instructions and cooled a little 1 small avocado, stoned, peeled and sliced ½ small bunch coriander, roughly chopped 1 tbsp sesame seeds, toasted 1 red chilli, finely sliced ■ Heat the oven to 220C/ 200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little. ■…

the dilemma I need to make a celebration cake at short notice. the solution A foolproof, showstopping cake using storecupboard ingredients that’s quick to whip up, and bound to be a firm favourite. There have been many occasions where I’ve needed to make a cake last minute – someone’s birthday, an impromptu invitation, a leaving do, or simply a ‘no reason at all’ cake. I always have a jar of caramel in my storecupboard for just this reason. A foolproof recipe, this cake is ready in just over an hour, so you can easily make it midweek. The decoration couldn’t be simpler but it still looks impressive, just drizzle over ready-made caramel, and scatter over some chocolate or toffee pieces – everyone loves classic birthday cake and caramel flavours, so…

Slow cooker chicken korma SERVES 4-6 PREP 15 mins COOK 6 hrs 20 mins EASY * 2 garlic cloves thumb-sized piece ginger, peeled 2 large onions, finely chopped 2 tbsp vegetable oil 6 skinless chicken breasts, cut into large chunks 2 tbsp tomato purée 1 tsp each ground cumin, paprika, turmeric and coriander ¼-½ tsp chilli powder 2 tsp sugar 300ml chicken stock 150ml double cream 6 tbsp ground almonds toasted flaked almonds, coriander, basmati rice and naan breads, to serve (optional) 1 Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan…

Summer is here! Even if it hails all week I’m still going to be over the moon because the available produce is starting to get really exciting. For a few beautiful months, we can take a little break from brassicas, and enjoy the more colourful, complex and delicate produce of summer. Yes, you can get strawberries, raspberries and tomatoes all year round, but it really is so worth holding off until now, when they’re truly at their best and full of that distinct taste and aroma that can surely only come from sunshine. This month’s seasonal list includes things that can grow perhaps a little too well, like courgettes and raspberries. If you find yourself loaded with a glut, you can find even more inspiration on our website – just…

5 A DAY Top 5 veg for kids Eating a variety of vegetables is a key part of a balanced diet. We asked an expert dietitian to pick out her top five for growing children 1 Avocado Rich in vitamins C, E and B-6, avocados are a brilliant vegetable to offer your children. They’re bursting with healthy beneficial fats, including omega-3, which is essential for brain development. They are also a good source of folate, which helps break down carbs into energy. Importantly, it’s needed during rapid periods of growth during infancy and adolescence. 2 Carrots Naturally sweet and high in fibre, carrots are a great source of vitamin A and beta-carotene. Vitamin A is vital for vision as it forms part of a protein that absorbs light…

Historic Royal Palaces Food Festivals Hillsborough Castle & Gardens Food Festival, 5-7 July; Hampton Court Palace Food Festival, 24-26 August; Tower of London Food Festival, 12-15 September Enjoy a great day out with live cookery demos from top chefs and experts including Nadiya Hussain and Chris Bavin, street food, kids’ entertainment, plus shopping from artisan producers – all while exploring the stunning venues and grounds. See hrpfoodfestivals.com for tickets. Womad 25-28 July Wiltshire Adult three-day ticket from £185; age 14-17 from £95; under-13s free. The Taste the World stage invites artists to cook their favourite dishes, resulting in an intimate conversation with performers. And the World of Children experience keeps kids entertained with many free activities. womad.co.uk Line-up Ziggy Marley, Macy Gray, Orbital, Salif Keita, Anna Calvi and more. Camp…

Chipotle gazpacho SERVES 4 PREP 25 mins plus 2 hrs chilling NO COOK EASY V 1kg ripe tomatoes, roughly chopped 1 large red pepper, deseeded and roughly chopped ½ cucumber, sliced 4 spring onions, finely sliced 1 small garlic clove, grated 40g blanched almonds, roughly chopped 3 limes, juiced 2 tbsp olive oil 2 tsp chipotle paste 1 large, ripe avocado, cubed 1 small red chilli, deseeded and finely chopped ½ small bunch coriander, finely chopped 1 Put the tomatoes, pepper, cucumber, 2 of the spring onions, garlic, half the almonds, half the lime juice, and all the olive oil and chipotle paste into a blender. Whizz until almost smooth. Pour into a jug and chill for at least 2 hrs. 2 When ready to eat, toss the remaining spring…

‘Summer is a wonderful time of year for chefs. I love winter and all the slow cooked, sticky, braised, comforting dishes it brings, but there’s a new energy to summer; the produce is more colourful and vibrant and, like the nation, a bit happier and more relaxed, and that’s reflected on the plate. Cooking at this time of year should be quick, and it’s the best way to coax the flavours out of summer fruit and vegetables, which is why I’ve put this menu together with that in mind.’ Good Food contributing editor Tom Kerridge is a BBC presenter and chef-owner of The Hand & Flowers, The Coach and The Butcher’s Tap in Marlow, and Kerridge’s Bar & Grill at The Corinthia Hotel, London. Find more of Tom’s recipes on…

If you enjoy making ice cream at home and value smooth-textured scoops, an electric machine is a worthwhile investment. WHAT SHOULD I BUY? Freeze-ahead This style of ice cream maker has a bowl with gel coolant-filled walls and a lid with a motorised paddle that churns the ice cream mix. Freeze-ahead machines are relatively cheap and make excellent smooth-textured ice cream. Built-in freezer A more expensive option, machines with built-in freezers generally only require a 10-minute pre-freeze, which means they can be used to make several batches of ice cream in one day. They can sometimes take a bit longer to freeze the ice cream than the pre-freeze bowls do, but generally the results are smooth and consistent. WHAT WE LOOKED FOR Effective freezing properties We looked for machines that…

Next level kit: chimney starter Barbecuing over coals is the classic method, but it’s easy to see why some of us opt for gas – coals can be a pain to light, and sometimes take ages to heat. But with a chimney starter, coals are glowing and ready for cooking over in just 20 minutes, making barbecuing over coals a viable weeknight supper option this summer. Test Kitchen wisdom Each month our in-house tester, Liberty Mendez, gives a simple piece of cooking advice that makes a big difference. ‘One of my pet peeves in the kitchen is when the wrong type of tray is used for baking. A baking tray should be flat, or at the most have a very short edge (like a swiss roll tin). But a roasting…

4 classic chicken skewers I used a whole chicken for these skewers, which I jointed according to the instructions in the video at bbcgoodfood.com/videos/ techniques/how-joint-raw-chicken. For each skewer, dip the chicken in tare (see recipe, left) and thread onto wooden skewers that have been soaked in water. Grill over hot coals for a few mins, turning a couple of times until cooked through (7-8 mins), then spoon over a couple more teaspoons of tare. Season with salt. 1 Negima (thighs with leek/spring onion) Cut 2 boneless and skinless chicken thighs into 2cm pieces. Thread the pieces onto skewers, layer with 2cm pieces of leek/ spring onion and trim the edges to neaten. Makes 6 skewers. 2 Tebasaki (wings) Take 8 skin-on chicken wings. With the underside of the…

1 My favourite cooking cheat is to reheat cans of cooked pulses such as chickpeas, flageolet or borlotti beans. Rinse and drain them well, then heat gently with olive oil before finishing them with fresh herbs and maybe a squeeze of lemon. No one will know you didn’t cook them from scratch yourself. 2 Get yourself a microplane grater. I have them in every shape and size. Finer ones are good for hard cheese, garlic and ginger. I use the slicing ones like a mandoline for finely slicing and ribboning vegetables. 3 Use extra virgin olive oil as a seasoning. Finishing a dish with olive oil adds a peppery flavour and richness to the meal, and it brings all the other ingredients together. 4 A great four-ingredient recipe is fettunta…

I used to go along with the conventional wisdom that you should only use a neutral pure vegetable oil for frying. I had just accepted the idea that other fats would be harmfully compromised by high temperatures and that only this cooking oil was suitable for the job. Now, having belatedly researched this bland oil, I simply won’t have it in my kitchen. The whole vegetable tag is misleading. It doesn’t come from vegetables – with all their healthy associations – but oil seeds, a different proposition entirely. Some of this cooking oil is single-crop, like sunflower or groundnut, but most is an anonymous blend made from rapeseed, corn, safflower, soya and cotton seed. These bulk oils are known in the trade as RBD, short for ‘refined, bleached and deodorised’,…

Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. Where possible, we use humanely reared British meats, high welfare chicken and eggs produced under the British Lion Code of Practice, and sustainably sourced fish. We avoid waste by using full packs, or suggesting how to use leftovers. If egg size is important, we’ll state it in the recipe. Helping you to eat well Our BANT registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official amount an adult should consume daily: Energy 2,000 cals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for total fat, saturates, sugar and salt are the maximum…

your 7-day veggie diet plan (serves 2) Apple & penne slaw with walnuts SERVES 4 PREP 15 mins COOK 12 mins EASY V 200g wholemeal penne 2 x 150g pots bio yogurt 4 tsp sherry vinegar 2 tsp English mustard powder 4 spring onions, finely chopped 6 celery sticks (320g), finely chopped 400g and 210g cans chickpeas, drained 30g raisins 2 apples 12 walnut halves (35g), broken up 8 crisp lettuce leaves from an Iceberg lettuce 1 Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions. 2 Add the celery, penne, chickpeas and raisins to the dressing and stir until everything is well coated. If you’re eating it now, chop 1 apple and add to…

This month’s food news, trends, Chris Bavin’s tropical dessert and what’s on the BBC this month Finishing a dish with a twist of black pepper is second nature to most home cooks, but restaurant chefs are using a range of pepper varieties, many of which are not true peppers but spices that give a ‘hot’ flavour similar to black or white pepper. Anne-Sophie Pic is a huge fan of different pepper varieties, using several at her restaurant La Dame de Pic (ladamedepic london.co.uk ), including Madagascan voatsiperifery, Tasmanian pepper berry and red Kampot (from Kampot, Cambodia). You can buy different peppers online (see our best buys, opposite), and in most supermarkets. If you want to try it at home, start by changing the variety of your black peppercorns, then move…

• A unique potato The Jersey Royal has been grown on the island of Jersey since the late 1800s and is the only vegetable in the British Isles to have EU Protected Destination of Origin (PDO) status. • How it’s grown It is Jersey’s microclimate, soil and environment that produce this unique potato. Steep, south-facing, coastal slopes mean the soil is light and well drained. In the early days, farmers used local seaweed (vraic) as a natural fertiliser and some still do. • Production & availability The island produces 30-40,000 tonnes of Jersey Royals per year and during peak production (May), up to 1,500 tonnes of potatoes are exported every day to Britain, which is the only place outside Jersey where you can buy them.…

EXTRAORDINARY PLACES TO EAT Maître d’ Fred Siriex visits gastronomic hotspots with four top chefs. Travelling to Paris with Michel Roux Jr, San Sebastián with Nish Katona, Edinburgh with Tom Kerridge and Venice with Angela Hartnett, Fred eats at their favourite restaurants for the ultimate insider’s guide. Starts soon on BBC Two. BBC FOOD AND FARMING AWARDS From Cornish duck to Highland malt whisky, the Food and Farming Awards celebrate the best of British produce. Listen to this year’s awards hosted by Sheila Dillon, Angela Hartnett, and Hugh Fearnley-Whittingstall on 16 June at 12.30pm and 17 June at 3.30pm on BBC Radio 4. Kathryn Custance…

Triple-layered berry cheesecake The perfect showstopping dessert for summer. Top with strawberries or a mix of fresh berries, if you like. Lemon extract cuts through the intense sweetness of white chocolate, but leave it out if you prefer. SERVES 10-12 PREP 30 mins plus at least 4 hrs chilling COOK 4 mins EASY 100g butter, melted, plus extra for the tin 200g digestive biscuits 2 gelatine leaves 50g raspberries 50g caster sugar, plus 2 tbsp 350g strawberries 500g full-fat soft cheese 250ml double cream few drops red or pink food colouring 1 tbsp vanilla bean paste 50g white chocolate, melted few drops lemon extract (optional) 1 Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs,…

This stylish four-piece set includes essential kitchen utensils. Suitable for use with non-stick cookware, they are all heat resistant up to 200C. Each utensil has a tool rest and a weighted handle which means when it’s placed down, the head of the tool does not touch the worktop, reducing mess. To order visit mahahome. com/goodfood add the item to the basket and enter Elevate05 at the checkout. Offer ends 31 June 2019 or until stocks lasts.…

Peas please me. They always have. As a child, I’d crouch beside my dad as he tended his veg patch, swiping handfuls of fresh pods that I’d pop open with a satisfying squeeze before emptying the little green balls into my greedy mouth like sweets. He’d be lucky if he got a panful after I’d had my fun, and would get fairly irritated by my pea bothering. Now, as an adult attempting to grow my own peas in the face of unpredictable weather (it hailed just as the first fragile tendrils were poking their way up around their sticks) and the unrelenting interest of persistent birds, I understand his chagrin. I’m a huge fan of frozen peas, too, and always have a bag in my freezer to break out for…

The Big Lunch 1-2 June. Try our cakes on page 46, 70 and 98 if you’re after a snazzy bake to take to your street party. National Fish & Chip Day 7 June World Gin Day 8 June BBC Good Food Show Summer Learn a new skill from our team from 13-16 June at the NEC in Birmingham. See page 84 for more information. Father’s Day 16 June. Make brunch for dad with our pastrami hash on page 154, or see page 18 for our foodie Father’s Day gifts. National Picnic Week 21-30 June. Up your picnic game with Diana Henry’s lamb harissa sausage rolls on page 96. National Cream Tea Day 28 June…

My first taste of harissa, the chilli paste used in Morocco, Tunisia and Algeria, wasn’t in North Africa but in France. During a year au pairing in Bordeaux, I soon discovered the small square – at one end of the Rue Sainte-Catherine – that was home to North African cafés and restaurants. The air there was full of the smell of cigarettes, mint tea, cumin and griddled lamb, and you could buy North African groceries. I fell in love with the packaging for harissa, sold in tubes or tins as colourful as Moroccan tiles. Harissa isn’t considered a wildly exotic ingredient these days, and supermarkets sell their own-brand versions, but I still buy the tubes, or tins, made by Le Phare Bon, always emblazoned with a picture of a bright,…

Spice Islands tuna In the Spice Islands of Eastern Indonesia, simple preparations triumph over complex spice pastes. Here, tuna is marinated in the soft tangy pulp of the tamarind fruit. In the heat of the pan, it caramelises to a gentle sweetness. Choose tuna steaks with visible streaks of fat which will keep the tuna succulent as it cooks. SERVES 4 PREP 5 mins plus 1 hr marinating COOK 2 mins EASY 4 tbsp tamarind paste 2 tbsp soy sauce 4 x 125g tuna steaks, skin removed and sliced 3cm thick vegetable oil, for frying 1 Mix the tamarind and soy sauce and coat the tuna fillets in the sauce. Cover and leave to marinate at room temperature for up to 1 hr. Discard any excess marinade before cooking. 2…

THE QUESTION Does sticking anything into a bun make it a burger, or is the puck-shaped patty a burger regardless of the bun? We’re going with the latter – this page is all about the patty and how to perfect it. What you sandwich it between and how you top it is a personal choice! Need inspo? Turn to p48 for more ideas. THE BASICS The basic burger recipe is simple: use 100g (or about a quarter of a pound) of freshly ground mince per patty, then season and sear to form a crust on the outside while keeping the middle juicy. The internal temperature should reach about 65C before it’s ready to eat. The fat factor Fat helps keep burgers juicy, but it also melts, which can cause burger…

Salmon noodle salad Flake any leftover salmon and halve any green beans from p65. Toss together with cold cooked rice noodles, steamed peas and mangetout. Drizzle over the juice of 1/2 orange, then toss to combine and serve topped with the rest of the orange, cut into pieces. Teriyaki chicken lettuce wraps Shred any leftover teriyaki chicken from p44, then wrap in Baby Gem or iceberg lettuce leaves with sliced red onion, chopped cucumber, any leftover slaw and finely chopped red chilli (if you like). Spiced baba ganoush Scrape out any leftover aubergine flesh, plus the yogurt and harissa, from p97, then tip into a food processor and finely chop or pulse. Transfer to a bowl and stir in some olive oil and lemon juice. Serve as a chunky dip…

loads of simple, vegetable-based side dishes and even more ice-cold beer.’ And despite their exotic-sounding names, the dishes looked so simple: negima (chicken thighs with leek/spring onion); kawa (crispy skin chicken); tebasaki (chicken wings); toriniku (chicken breast); asuparagasu (grilled asparagus); uzura no tamago (grilled quails’ eggs); shishito (grilled chillies). Plus there were only a handful of unfamiliar ingredients, such as shichimi togarashi (a Japanese spice mix); kewpie mayonnaise (an umami-packed Japanese mayo); bonito flakes (dried fish) and tare (a homemade yakitori sauce) – see recipe, right. But – and it’s a big but – all, bar a few, need a piece of kit called a Japanese table grill that costs, at the low end, £200-plus. Now THAT’S commitment, but not one, as a dad-of-three, I’m able to afford on a…

At Blacklock, we use the grass-fed meat from Cornish farmer and butcher, Philip Warren. Our beef is dry-aged for 35 days, the lamb 28 days and the pork for 21 days. This gives the meat a greater depth of flavour, a fuller texture and tenderness. These are some of the cuts we use – a few you may not have come across before. Rump cap A top corner of the rump of a cow, typified by a large cap of creamy fat, gives our rump steaks great flavour. They’re dry-aged for 55 days to add even more depth, and they have a tender, almost fillet texture when cooked. Grill to medium rare and rest for 10 minutes. Porterhouse Perhaps the daddy of all sharing steaks, a T-bone steak with fillet…

Do phones have a place on our dining tables? I have been mulling that over ever since I attended an event at The Chester Grosvenor hotel. This bastion of old-school luxury had assembled an expert panel (and me!) for a live debate on restaurant etiquette and, not for the first time that day, this question cast me – yes, the grey, grizzly bear above – as the panel’s hip, young gunslinger. In that, I am pretty relaxed about phones (and I was not wearing a tie). To me, this is a fait accompli. Phones are everywhere. Resist their use in restaurants and many establishments will go bust. People are so attached to their phones that, as a 2018 YouGov survey found, 55% of us check them during dinner. And why…

Aioli You’ll find this garlicky mayonnaise served with bread at the start of many meals. Paella Best eaten beachside, this saffron-scented rice is usually packed with local seafood. It’s so popular that there’s even a paella home delivery service on the island. Sofrit pagès Chicken, lamb, butifarra and sobrasada sausages cooked with potatoes and garlic – a typical Ibizan dish. Flaó Ibiza’s version of a baked cheesecake. Drier in texture and a little more like a pie, it’s usually flavoured with mint and mild aniseed. Greixonera Leftover ensaïmadas are made into a lemon and cinnamon-scented dessert similar to a bread and butter pudding. Hierbas ibicencas For the adults, this is an aniseedy alcoholic drink served over ice or as a shot. Try frigola, a liqueur distilled with wild thyme, too.…

Tucked away at the side of Borough Market in London, Casa do Frango, brainchild of co-owners Marco Mendes and Jake Kasumov, serves a menu of Algarvian dishes and charcoal-grilled chicken. The room is huge, filled with light and decorated with greenery; the grill is visible in the open kitchen, but it’s the chicken, brushed with lemon and garlic, piri-piri or oregano glaze (p142) that’s the main attraction. All of Casa do Frango’s other dishes are designed to share, from grilled chorizo with black olive mayo to bacalhau and chickpea fritters, chargrilled cauliflower (p143) to octopus rice. Head chef Lucien Green oversees the menu and grill line, and sources local free-range chickens that are evenly sized and small enough to cook in about 25 minutes (it will take a bit longer…

IMMEDIATE MEDIA CO Managing director, food Chris Kerwin Editor-in-chief Christine Hayes Digital director Alex White Head of digital content Hannah Williams Group advertising director Jason Elson Publishing director Simon Carrington CONTENT Magazines editor Keith Kendrick Hub director Lulu Grimes Senior food editor Cassie Best Acting senior food editor Anna Glover Food editor-at-large Barney Desmazery Senior content planner Miriam Nice Deputy food editor Esther Clark Cookery assistant Liberty Mendez Editorial assistant Anna Lawson SUBS Content & production manager Stella Papamichael Deputy content & production manager Fiona Forman Senior sub-editor Marianne Voyle Sub-editor Sarah Nittinger DIGITAL Associate publisher Hannah Eaton Acting product manager Charlotte Edwards Product manager Mariana Bettio Data analyst Seren Thomas Head of partnerships Marc Humby Brand manager Natasha Gandotra CONTRIBUTING EDITORS Rosie Birkett Joanna Blythman Tommy Banks Kathryn Custance…

Chia & almond overnight oats with raspberries & blueberries Start the day with energising, cholesterol-busting oats, while incorporating chia seeds for a dose of omega-3. We’ve also made the recipe vegan and dairy-free by using almond milk and yogurt. Of course, you can use cow’s milk and yogurt, if you like. You’ll have enough to make breakfast for two people over two days. MAKES 4 PREP 10 mins plus soaking NO COOK EASY V 200g porridge oats 50g chia seeds 600ml unsweetened almond milk, plus 8 tbsp 2 tsp vanilla extract 125g punnet raspberries 100g almond yogurt 250g punnet blueberries 20g flaked almonds, toasted 1 Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb…

Subscription boxes The world of foodie subscription boxes has exploded. It’s not just recipe boxes, you can now get just about any food or drink you want delivered each month, from whisky (whisky-me.com) and craft beer (beer52.com) to spices (thespicery.com), cheese (see p18) or even chocolate brownies (brownieheaven.co.uk). New ways with your coffee machine It’s no longer just coffee capsules that are useable in your pod coffee machine – you can now find pods containing tea (tea-direct.co.uk), CBD-infused coffee (rokitpods.com) and Horlicks (available at garraways.co.uk). Beetroot-based snacks Forget beige picnic spreads, we’ve been tasting our way through supermarket summer foods recently and have noticed a lot of pink creeping in, with beetroot being used in everything from Scotch eggs to veggie sausages. Wine gin Just when we thought we’d seen…

According to a 2018 report by food waste app Too Good to Go (toogoodtogo.co.uk), nearly 900,000 unsold meals are thrown away from cafés and restaurants across the UK every day – a shocking 320 million meals discarded a year. What’s more, these are mostly surplus meals that are leftover at the end of the day, meaning they are perfectly edible. On a mission to reduce this wastage, friends Chris Wilson and Jamie Crummie founded the Too Good to Go app in 2016. The app partners with cafés and restaurants around the country which, instead of throwing away unsold food, offer it at a discounted rate on the app. Anyone with a smart phone can download the app for free and, once logged in, can browse partnering restaurants in their local…

Indian spice tin with nine spices £24.95, spicekitchenuk.com Royal Doulton coffee studio mug £11, nordicnest.com Victorinox santoku 17cm knife with rosewood handle Good quality chef’s knives needn’t break the bank. We love this Japanese-style knife. £32.90, farrar-tanner.co.uk 13-16 June 2019, Birmingham NEC Find more great gifts for dad at the Show – turn to p84 or visit bbcgoodfoodshow.com. Sea salt, almond & rosemary organic milk chocolate bar £5.95, rococochocolates.com Crispiz pizza stone Make perfect pizza at home with this pizza stone – it can also be used on the barbecue! £33, formahouse.co.uk Complete pasta making kit Making your own pasta is all the rage right now and this kit includes everything you need. £95, souschef.co.uk Joule sous vide by ChefSteps One for the gadget geeks, this tool makes sous vide…

Strawberries have been enjoyed since the Roman times. Native to many parts of the world, hundreds of varieties of strawberries exist due to crossbreeding techniques. In 1714, a French engineer on an assignment in Chile and Peru observed that the strawberry native to those regions was much larger than those found in Europe. He decided to bring back a sample of this strawberry to cultivate in France. The end result was a large, juicy, sweet hybrid (the modern garden strawberry) that became extremely popular in Europe.…

Mix & match seafood tacos SERVES 4 PREP 15 mins COOK 5 mins EASY 8 crispy corn taco shells For the salmon 2 sushi-grade skinless salmon fillets (about 250g), cut into 1cm cubes (ask your fishmonger) 2 tbsp soy sauce 2 tbsp yuzu juice or lime juice 1 tsp sesame oil 1 avocado, stoned, peeled and cubed nori seaweed, sliced, to serve For the prawns 1 tsp olive oil 1 tsp crushed garlic 1 tsp crushed ginger 3 spring onions, sliced, plus extra to serve ½ tsp finely chopped red chilli 250g raw king prawns, roughly chopped 1 lime, zested and juiced, plus wedges to serve ½ small bunch coriander, leaves picked 1 For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix…

Warm chickpea, spring onion & pea salad with feta SERVES 2 PREP 5 mins COOK 5 mins EASY V Heat 1 tbsp olive oil and a knob of butter in a non-stick frying pan and fry a bunch of sliced spring onions with some seasoning. Meanwhile, cook 200g peas with 1 mint sprig in a pan of boiling water for 2-3 mins until tender. Drain and tip into the pan with the spring onions. Toss to coat, then add the zest and juice of1/2 lemon and 400g can chickpeas, drained and rinsed, and warm for a couple of mins, then spoon into bowls. Top with some crumbled feta, toasted pumpkin seeds, chopped mint and a drizzle of olive oil, to serve. GOOD TO KNOW calcium • fibre • vit c…

Sausage, sweet potato & sweetcorn bake Use any sausages you like for this, and for a meat-free version, use veggie sausages and a vegetarian alternative to parmesan. SERVES 4 PREP 5 mins COOK 50 mins EASY 2 tbsp rapeseed oil 300g sweet potatoes, peeled and cut into wedges 2 corn on the cob, each cut into 3 pinch chilli or barbecue spices (use more if you all like spice) 12 chipolata sausages 1 tbsp grated parmesan barbecue sauce, to serve 1 Heat oven to 200C/180C fan/ gas 6. Put 1 tbsp oil in a bowl, tip in the wedges and toss them in the oil along with some seasoning. Arrange them in the centre of a large baking tray. Tip the corn into the bowl with the remaining oil and…

A large cake to slice (or sell whole) makes a great centrepiece for a stall, and carrot cake is always a favourite. This one contains nuts so label it for allergens or leave them out entirely (or see tip, right). Unicorns are still on trend with kids, so the cupcakes are bound to be a hit, too. Lollies are a must on hot days and our frozen banana pops, as well as containing fruit, will stay frozen for a good amount of time. Easy carrot cake SERVES 10-12 PREP 35 mins COOK 25-30 mins plus cooling EASY V * un-iced 235ml vegetable oil, plus extra for the tin 100g natural yogurt 4 large eggs 1½ tsp vanilla extract ½ orange, zested 265g self-raising flour 2½ tsp ground cinnamon 335g light…

FITNESS Get up and go Staying active is key to good health, and the NHS recommends that we do at least 150 minutes of moderate aerobic activity, plus strength exercises on two days each week. We asked nutritionist Kerry Torrens to share her top tips to fuel your fitness. 1 Find an exercise you enjoy The more you like the activity you choose, the more likely you are to stick with it – and if you choose to exercise with others, the social element will keep you going too. There’s so much to choose from: cycling, team sports, dance classes… the possibilities are endless. 2 Protein and carbs are key To boost recovery, base your post-exercise meals on starchy carbs and lean protein to replenish fuel stores and aid…

Miso sesame eggs VEGGIE LOW CAL PROTEIN SERVES 2 PREP 5 mins COOK 10 mins EASY V 2 large eggs 1 tsp white miso 2 tsp toasted sesame seeds pinch smoked paprika 1 Boil the eggs for 10 mins, then cool under cold running water. When cool enough to handle, carefully remove the shells. 2 Halve the eggs and scoop out the yolks into a small bowl. Add the miso and mash together with a dash of water to create a creamy consistency. Spoon back into the eggs and scatter over the sesame seeds, then sprinkle over the paprika. Can be kept in the fridge for up to two days. GOOD TO KNOW low cal PER SERVING 121 kcals • fat 8g • saturates 2g • carbs 1g • sugars…

SERVES 10-12 PREP 30 mins plus cooling COOK 45 mins EASY V * un-iced sponges only 225ml vegetable oil, plus extra for the tins 300g self-raising flour ½ tsp baking powder 300g golden caster sugar 1 tsp ground cinnamon 2 cardamom pods, cracked open and seeds finely crushed whole nutmeg, for grating 2 very ripe bananas, mashed 3 medium eggs, beaten 150g pineapple chunks, from a can, drained and chopped 80g pecans, finely chopped For the icing 200g full-fat soft cheese 150g softened, unsalted butter 80g runny honey 80g icing sugar 1 large orange, zested edible flowers and dried pineapple rings, to decorate (optional) 1 Heat the oven to 180C/160C fan/ gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment. 2…

HOW TO Spatchcock a chicken Spatchcock chicken when you want to get tons of flavour into it before cooking. It also works with poussin, guinea fowl or quail 1 Lay the chicken breast-side down, with the legs towards you. 2 Using sturdy kitchen scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. 3 Open out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. 4 For chickens, use two skewers to secure the legs and keep the bird flat. Run them diagonally through the breast and thigh meat. For our spatchcock piri-piri chicken recipe, visit bbcgoodfood.com This month Make our next level…

Star buy Cuisinart Gelato & Ice Cream Professional £250 cuisinart.co.uk Less flash than some integrated freezer machines, the Cuisinart is instinctively easy to use. It comes with two paddles – one for ice cream and the other for gelato. The gelato paddle is designed to beat in less air for a traditionally denser scoop. Best compact ice cream maker Kenwood Ice Cream Maker £29.99 amazon.co.uk With a 1.1 litre-capacity bowl, this compact design takes up less space than most. It took a little longer than some to freeze the ice cream mix, but once frozen, the ice cream was smooth and easy to scoop. The paddle felt sturdy and there was very little build-up on the base and sides of the bowl. Best blowout Sage Smart Scoop Ice Cream Machine…

TARE (YAKITORI SAUCE) Heat the oven to maximum temperature. Put the bones from a chicken carcass in an ovenproof dish and bake for 20 mins, or until the bones have turned dark. Pour 500ml mirin, 400ml soy sauce and 300ml sake or white wine into a pan together with the bones. Add a bunch of spring onions, sliced, 5 sliced garlic cloves, and 100g sliced ginger. Bring to the boil, then simmer until half of the liquid remains, about 1 hr. Strain, pour into a clean jar with a tight-fitting lid and chill. Will keep for three days. PREPARE the skewers before the guests arrive. Dip in tare, put back on the grill and let the sauce caramelise for a few seconds before serving, drizzled with a teaspoon of tare.…

Selles-sur-Cher One of the five great Loire goat’s cheeses. The skin should be almost falling off with the cheese cream layer just underneath and a firm white mushroomy mousse centre. Ragstone A modern British classic, Ragstone has a fresh, more floral, clean savoury cream flavour with a lemony lactic bite. Great for salads and canapés. Pave Cobble A sheep’s milk version of a classic goat’s cheese style. Moister, lighter and nuttier, but still with geotrichum and ash rind for mushroom and texture. Expert guidance from Charlie Turnbull of the Academy of Cheese For more information, go to academyofcheese.org. Cheeses supplied by paxtonandwhitfield.co.uk.…

Getting a fried egg super-crispy around the edges, but with a runny yolk is easy. Use plenty of oil, keep the heat high and just baste, baste and baste the egg white until crispy. This dish is also great made with leftover brown rice if you have some to use up or simply don’t fancy the mixed grains. SERVES 2 PREP 10 mins COOK 10 mins EASY V 2 tbsp flavourless oil 2 eggs 2 spring onions, sliced, white and green parts separated 1 carrot, cut into thin ribbons with a vegetable peeler 2 heaped tbsp kimchi 250g pouch pre-cooked mixed grains or a small bowl of leftover home-cooked mixed grains 1 tbsp dark soy sauce 2 tsp toasted sesame oil 1 toasted nori sheet, crumbled togarashi, furikake or nori…

The rise of malbec from Argentina has been unstoppable over the last decade. With its luscious boom of blueberries and licorice, scent of violets, smooth taste, and sometimes also the suggestion of chocolate, it’s easy to see why it has become the red stalwart of supermarket shelves and gastropub wine lists alike. Bold and joyful, you could say that Argentinian malbec is the red equivalent of sauvignon blanc from New Zealand. Not everyone is ecstatic about it. I’ve seen a fair few sommeliers roll their eyes in despair when they’re asked to pour it – but then somms do have low boredom thresholds, always keen to move on to the next thing, the more offbeat the better. Well, the next thing is here and, bad news somms, it’s malbec. Though…

Pastrami hash SERVES 2 PREP 10 mins COOK 25 mins EASY 2 tbsp vegetable oil 430g Maris Piper potatoes, cut into 2cm cubes 40g pastrami, torn 30g emmental, grated 2 medium eggs sliced gherkins, to serve American mustard, to serve (optional) 1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a medium-sized ovenproof frying or skillet pan. Add the potatoes and fry over a medium-high heat for 15 mins or until golden brown and crisp. Season to taste. 2 Nestle bundles of the pastrami into the pan, sprinkle over the emmental, then make two indentations in the potatoes and gently crack the eggs into each one. Transfer the pan to the oven and cook for 8-10 mins or until the egg whites have just set with…

Crab & lemon spaghetti with peas Using a small pot of crabmeat, you can make a quick yet special and fresh-tasting lunch. It’s also a good, low-fat source of energising carbs. SERVES 2 PREP 7 mins COOK 12 mins EASY 150g wholemeal spaghetti 1 tbsp rapeseed oil 2 leeks (220g), cut into lengths then long thin strips 1 red chilli, deseeded and finely chopped 1 garlic clove, finely grated 160g frozen peas 1 lemon, zested and 1/2 juiced 100g fresh white and brown crabmeat (not dressed) 1 Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook…

Miso salmon with ginger noodles Salmon is an oily fish that supplies omega-3 fatty acids, the beneficial kind that may help alleviate inflammatory conditions, reduce the risk of heart problems and keep skin healthy. SERVES 2 PREP 10 mins COOK 12 mins EASY 2 nests wholemeal noodles (100g) 1 ½ tsp brown miso 2 tsp balsamic vinegar ½ tsp smoked paprika 2 skinless wild salmon fillets (230g) 1 tbsp rapeseed oil 30g ginger, cut into matchsticks 1 green pepper, deseeded and cut into strips 2 leeks (165g), thinly sliced 3 large garlic cloves, finely grated 160g baby spinach 1 Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix…