Innholdsfortegnelse for July 2019 i Good Food

Glasses of rosé clinking with ice, sizzling garlic prawns, and properly charred peppers – at last, it’s barbecue season. Our genius mix-and-match menu is big on Spanish flavours (p21). A slick of membrillo glaze adds extra tang to halloumi, paprika-spiked marinade gives a delicious smokiness to padron peppers, and manzanilla olives transform a simple spring onion and rice salad. And if our cover feature has given you a taste for Spain, serve José Pizarro’s Andalusian apricot sorbet for dessert (p97). This year, Good Food turns 30. The magazine launched in late 1989 and we’re kicking off the celebrations early with our great-value offer for new subscribers: £30 for 12 issues. Plus, join our first-ever cookery class pop-up (p65) to learn some new skills and recipes with the Good Food team…

Chia seeds • Origins Chia seeds are the tiny black seeds from the salvia hispanica plant, a member of the mint family which comes from Central and South America. • Plant power Chia seeds have the highest content of omega-3 fatty acids of all plants, and even contain more, gram for gram, than salmon. This makes them a great source of omega-3 for vegetarians and vegans. • Usage Soaking then chilling chia seeds gives them a gel-like texture resembling tapioca (see our recipe on p76). Soaked chia seeds can also be used to thicken soups and stews and ground seeds can be used as a vegan egg substitute in baking. You can also dry-toast them to add crunch to salads.…

BEER Defender IPA This new beer from Brooklyn Brewery is perfect for an afternoon in the sunshine while holding court at a BBQ. Hoppy, dry and light, and at 5.5% ABV it packs a full-flavoured punch which means it can hold its own against spicy foods and smoky flavours. Available in Tesco stores nationwide, £2 (300ml), or see brooklynbrewery.com for stockists near you. VODKA Kavka Vodka Jan Woroniecki is well known for his Polish restaurants Baltic and Ognisko. Now he’s created the perfect vodka to drink with Eastern European food – it makes a great tipple with blini. Using traditional distilling methods, it has strength and character (unlike many bland commercial vodkas) and works best as a shot, or in a dry martini. For a lighter drink, mix 50ml Kavka…

African peanut stew My mum spent many summers in Sierra Leone, and this peanut stew was one of her favourite dishes. SERVES 6 PREP 25 mins COOK 50 mins EASY V 1-2 tbsp peanut oil 500g sweet potatoes, peeled and cut into 2cm chunks 400g can black-eyed beans, drained and rinsed ½ fresh red scotch bonnet chilli or red chilli, deseeded and kept whole (optional) 3 tbsp tomato purée 400g can chopped tomatoes 500ml vegan vegetable stock 125g natural smooth peanut butter 200g spinach, chopped 1 tbsp lemon juice handful fresh coriander leaves, roughly chopped 2 spring onions, finely sliced 1 red chilli, deseeded and finely sliced cooked rice, to serve (optional) For the paste 2 onions, roughly chopped 5 garlic cloves, roughly chopped thumb-sized piece ginger, peeled and roughly…

Using egg whites in cocktails Why can’t you shake an egg white cocktail with ice? Shaking with ice allows you to chill and dilute your cocktail so it tastes great – but ‘dry shaking’ your drink beforehand without ice allows you to maximise the effect of emulsification by unravelling the proteins so they can have the most impact in trapping air into the drink. What’s the best way to measure egg whites? Cut through the chalazae (the strands that fix the yolk to the shell) using a sharp knife, or give the egg whites a quick blast with a hand-blender (both just to cut through, not to whip them). It’ll pour cleanly and you’ll be able to measure. Or use one egg white per drink. Ryan Chetiyawardana (aka Mr Lyan)…

Tomato & spinach kitchari SERVES 2 PREP 10 mins COOK 40 mins EASY V * 130g basmati rice 200g split red lentils 3 tbsp olive oil 1 onion, finely sliced 1 thumb-sized piece ginger, finely grated 2 garlic cloves, crushed 2 tsp each turmeric, ground coriander and cumin seeds 1-2 tsp medium chilli powder 1.2 litres vegetable stock 150g cherry tomatoes 200g spinach 1 red chilli, finely chopped chapatis, to serve (optional) ■ Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside. ■ Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric,…

the dilemma I have friends coming over and I’ve had no time to prep anything for dinner. the solution From fridge to table in 40 mins, this impressive dinner party main is a great stand-by staple if you’re rushed for time but still want a showstopping spread. Having no time to prep after a busy day at work leaves me feeling slightly anxious about wowing my dinner guests. If it does for you, too, then fear no longer. This impressive supper uses a few storecupboard staples and some easy-to-find ingredients in clever ways to elevate this dish from a midweek dinner to a midweek winner. A side of salmon is a stress-free way to get dinner on the table in less than an hour, as it cooks in very little…

Tomato & lovage bruschetta MAKES 6 PREP 20 mins COOK 2 mins EASY V Roughly chop 350g tomatoes (vine or cherry tomatoes) and toss with 1/2 tsp sea salt,1/2 tbsp red wine vinegar, a handful of finely chopped lovage (or a mix of celery leaf and basil, or parsley), a pinch of sugar and 1 tbsp of olive oil. Toast or char 6 slices of good-quality baguette and rub them with halved garlic cloves. Drizzle with a little olive oil and season with sea salt. Spoon the tomato and lovage mixture over the toast and garnish with crumbled feta. GOOD TO KNOW 1 of 5-a-day PER SERVING 210 kcals • fat 9g • saturates 4g • carbs 24g • sugars 3g • fibre 2g • protein 8g • salt 1.5g…

Pick & mix pesto pasta salad bar One for the fussy eaters – put out all the ingredients for classic pasta salad with pesto dressing and let the kids pick whatever they like to stir in. Once they’ve made their choices, simply mix the rest of the ingredients together into a big salad for the not-so-fussy guests. SERVES 6 PREP 10 mins COOK 15 mins EASY 400g of your favourite pasta (shells or butterflies work well) 3 tbsp olive oil 3 tbsp pesto 100g frozen peas, defrosted 100g sweetcorn from a can, drained (or use defrosted frozen sweetcorn) 290g pack baby mozzarella 100g cherry tomatoes, halved 50g pitted black olives, halved 3 spring onions, trimmed and chopped 1 Cook the pasta following pack instructions, then drain and toss in 1…

Beautiful platters of bite-sized fish, veg and rice certainly look nutritious, but is sushi as good for you as it seems? It certainly can be – but it all depends on the variety you order. Try these top tips to help you make the healthiest choices. • Enjoy sashimi-style salmon and tuna, rich in omega-3 fatty acid and vitamins B12 and D. • Choose miso soup, which provides beneficial probiotics. • Order unsalted edamame beans for protein and fibre. • Try nori (dried seaweed) for extra iodine, iron and calcium. • Eat a moderate portion of sushi rice – vinegar, salt and sugar are used to make it ‘sticky’. • Use soy sauce sparingly to keep salt intake down. • Go easy on deep-fried or mayonnaise-heavy dishes. • Keep an…

BBQ chicken drummers with green goddess salad SERVES 2 PREP 20 mins COOK 30 mins EASY 2 tsp tomato purée 2 tsp balsamic vinegar 1/4 tsp smoked paprika 1 pitted medjool date 1 tsp rapeseed oil 1 large garlic clove, chopped 4 large skinless chicken drumsticks 1 romaine lettuce, shredded 2 handfuls watercress 2 chunks cucumber, halved and sliced 2 jacket potatoes, to serve For the dressing 1 small avocado, halved and stoned 2 tbsp bio yogurt 1 tbsp lemon juice 4 spring onions, chopped ½ tsp dried tarragon 1/4 tsp English mustard powder 1 Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat oven to 200C/180Cfan/gas 6, then roast for 30…

It is highly unlikely that I will ever go to Mauritius, the collection of volcanic islands in the Indian Ocean, 6,300 miles from the UK. Which is a shame, because I’m sure I’d rather enjoy the powdery white beaches, azure lagoons, teeming waterfalls and lush, green mountains a great deal. However, a mortgage and three kids render such a dream dead as the dodo that roamed its forests in the 17th century. But I can enjoy the glorious food, thanks to Selina Periampillai’s beautiful new cookbook, The Island Kitchen. Selina is a British-born Mauritian food pioneer, self-taught chef and food blogger who launched the Taste Mauritius brand and hosts supper clubs at her home in London. So what is Mauritian cuisine? Selina says, ‘The caramel smell of molasses is…

Cornish Yarg Dating from the 1700s, this peasants’ cheese was matured in nettles as cloth was too expensive. Now the green leaf coat makes savoury, sweet Yarg one of the most distinctive cheeses in the UK. Appleby’s Cheshire Made on the salty, rocky Cheshire Basin, this cheese – which has come back into fashion – has fewer dairy notes and more minerality and savouriness than other crumblies. Kirkham’s Lancashire Graham Kirkham uses old-style methods to create his tangy, buttery, bright cheese. It’s a lens into the past. Cheese provided by paxtonandwhitfield.co.uk…

Bill Granger has been credited with bringing smashed avocados on toast to the world – he first put them on the menu of his Sydney café in 1993. The fabulously popular, self-taught Australian restaurateur, TV chef and style-setter watched me cook one of his signature breakfast dishes, as we discussed his childhood, love of lighting, and feeling awkward in fashionable restaurants. Emma Was food a big part of your childhood? Bill No – sadly. My family were shopkeepers. When I grew up we only used to eat out on birthdays. I didn’t travel abroad until I was 21 and was blown away by the glamour of restaurants. E Why didn’t you train as a chef? B I studied architecture but then took a job as a waiter in my second…

It was the salted caramel shampoo that finally did it. I was showering in a hip hotel, lathering my scalp – in, hang on, salted caramel? – when suddenly, my blood ran cold. Here I was, four floors above shops and bars selling everything from salted caramel martinis to salted caramel tea, in a bedroom so on-trend it came not with free biscuits, but a packet of gourmet salted caramel popcorn – and now I was washing in the stuff. As in a disaster movie, this minor tremor in my world view immediately conjured a terrifying vision of the future – a future that featured a Biblical salted caramel flood that, rather than simply perking up porridge pots or boosting brownies, would soon engulf us all, shrouding buildings in sticky…

Alfie & Co Coffee Roasters, Glasgow Paul Equi and Abbie-Louise McMillan, of Alfie & Co, blend and roast a range of drum-roasted coffees that are ground to suit different coffee-making machines and processes. The business was inspired by Paul’s great-grandmother who ran a hotel at the turn of the 1900s where she served a unique coffee blend created with a local roaster. Paul says, ‘We use the latest technology in clean air roasting to make our coffee natural and never bitter. Our passion is for coffee that is creamy, smooth and rich.’ They source fresh green beans from ethical plantations in South America, Africa, Vietnam and India to create ‘unique flavour profiles’ in their roasts, ‘from light and delicate to rich and very fullbodied’. alfiecoffee.co.uk @alfiecoffeeco Miod Raw Honey Co,…

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…

Rustic chicken & apricot pie SERVES 10 PREP 1 hr COOK 1 hr 30 mins A CHALLENGE 450g pack boneless, skinless chicken thighs, chopped 1 medium onion, quartered 2 tsp coriander seeds, toasted ½ tsp ground coriander ¼ tsp ground cumin ¼ freshly grated nutmeg 454g pack pork sausages, meat squeezed from the skins 200g pack bacon lardons 2 tbsp chopped parsley 12 ready-to-eat dried apricots 340g pack mini chicken breast fillets For the hot water pastry 100g lard, plus extra for the tin 450g plain flour, plus extra for dusting 3 tbsp milk 1 egg, beaten, to seal and glaze 1 Heat oven to 200C/180C fan/ gas 6. Brush a 23cm springform tin with a little melted lard and dust with a little flour. 2 Blitz the chopped chicken…

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 bucket of water nearby as well, and to keep kids and pets away. Use long-handled tongs and barbecue equipment with insulated handles, or you may burn yourself. 2 Buy good-quality charcoal Look for good-quality, sustainably produced charcoal – made from coppiced wood or a type approved by the Forestry Commission. This will light easily, burn better and won’t taint the flavour of your food, unlike charcoal containing accelerants. 3 Use a chimney starter You can light the coals inside one of these tubular starters, with just a few sheets of newspaper. They…

This month’s food news, trends, Rachel Ama’s plant-based peanut stew and what’s on the BBC this month First on the list to try at any new restaurant serving cuisine from the Indian subcontinent is the dhal, and as the list of new openings grows longer, this is a trend that will run and run. Simple to cook, requiring time but no tricky skills, a dhal is comfort food of the highest order. It’s the dish we try to reproduce back at home, the ingredients and techniques we argue about in the office, and the recipe we each infinitely refine. Whether a rich kaali (black) dhal at Kutir (kutir.co.uk) – the stalwart and kick-starter to our obsession – Dishoom’s house dhal (dishoom. com), a soupy yellow khatti dhal from new Pakistani…

New ways with ice cream sandwiches Forget cookies – every summer, we’re spotting inventive new ways to make delicious ice cream sandwiches, including using macarons, brownies, brioche buns and even baklava. See bbcgoodfood.com for Tom Kerridge’s recipe for these ice cream sandwiches made with choux pastry buns. Wine in a can Ever found yourself the only wine drinker at a picnic? With the rise of canned wines, you’ll never have to waste a bottle (never mind having to lug it around) again! Canned wines have grown in popularity in the past few years – see page 124 to find out more. Flavoured scotch eggs What’s a summer picnic without a scotch egg? We’re noticing a step away from tradition this year, seeing supermarket scotch eggs in flavours like salt &…

TIME TO EAT WITH NADIYA Nadiya Hussain shares kitchen hacks and speedy recipes with busy households struggling to find time to cook, and visits food producers who make the shortcut ingredients she loves to cook with. Starts in July on BBC Two. Look out for Nadiya’s recipes from Time to Eat in next month’s issue. THE KITCHEN CABINET Packed with quirky culinary facts, Jay Rayner’s panel show is always a pleasure. Starting in Cornwall on 29 June, the new series travels to London’s Kew Gardens, Dudley, Southend-on-Sea and Cardiff before reaching Macclesfield on 3 August. Saturdays, 10.30am on BBC Radio 4. Kathryn Custance.…

choose your kebabs 1 Sticky chicken & chorizo skewers The winning combo of chicken and chorizo gets even better with a sticky garlic, honey and thyme glaze, while padron peppers cut through the richness of it all. Thread the skewers and make the flatbreads ahead of time, then simply add to the barbecue as people arrive. SERVES 8 (with 16 flatbreads) PREP 40 mins plus 2 hrs marinating and 1 hr proving COOK 40 mins EASY For the skewers 100ml olive oil 75ml sherry vinegar ½ small bunch thyme, leaves picked 1½ tbsp smoked paprika 4 garlic cloves, crushed 3 tbsp honey 4-5 chicken breasts (about 650g), cut into bite-sized chunks 200g chorizo ring, sliced into thick coins 250g padron peppers, or 3 green peppers cut into pieces charred…

Pyrex Expert Touch non-stick 28cm grill pan Prepare grilled dishes and meats with the help of the Pyrex Expert Touch grill pan Made from premium quality stainless steel, this pan delivers even heat distribution, and it has an ultra-resistant and non-stick surface. The Y-shaped soft-touch handle provides a sturdy and comfortable grip. It can be used on all hob types including induction. Exclusive price for BBC Good Food readers How to order Visit mahahome. com/goodfood and enter code Expert07 at the checkout. Just £29.99 (usually £35.99) plus £2.50 p&p*…

Lamb chops with hummus & roasted tomatoes SERVES 4 PREP 35 mins plus marinating and resting COOK 15 mins EASY 3 tbsp olive oil, plus extra for drizzling 4 garlic cloves, crushed 8 lamb chops 200g mixed cherry tomatoes on the vine 40g pine nuts handful watercress 12 black olives, pitted and halved 50g feta, crumbled handful fresh mint, finely chopped, to serve 2 flatbreads, warmed, to serve For the hummus 400g can chickpeas, drained and rinsed ½ lemon, juiced 1 small garlic clove, roughly chopped 1½ tsp tahini 1 tbsp olive oil 1 Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7. 2 Put the tomatoes on a baking tray, then drizzle…

July is a great time to rest and recharge. We can’t all afford to go away on long holidays, but taking some time out for a lazy picnic in the park, a quick paddle in the sea or just a potter in the garden can be enough to feel revitalised. Gathering and prepping the fruit and vegetables that are around right now can also be a great avenue for contemplation. Got a punnet of cherries to stone, runner beans to slice, blueberries to pick, or samphire to forage? Take the time to enjoy the quiet monotony of these tasks in the sunshine, then reap the rewards of your gentle effort. Much of the season’s produce is so simple to serve and enjoy, just as it is, especially when freshly picked,…

LITTLE CHEFS Tips for cooking with kids Helping children get creative in the kitchen can be a fantastic way to boost their confidence and keep them happy during the holidays. Start them off with small tasks, and you might be surprised by how much fun it is. Take your time Expect everything to take longer than it usually would and set aside extra time for cooking. Be aware that for children, the journey is as much fun as the destination! Prepare for mess Cooking with children does tend to be a bit of a messy business. Exercise some damage control by putting a plastic tablecloth down on the floor or a tray underneath their work station. But you’ll all have more fun if you just let the mess happen and…

Beetroot latkes SERVES 2 PREP 25 mins COOK 20 mins EASY V 1 tbsp rapeseed oil 4 tbsp fat-free Greek yogurt 1/2 small bunch mint leaves, finely chopped 150g mixed rocket salad leaves 130g cherry tomatoes, halved For the latkes 400g raw beetroot, peeled, trimmed and coarsely grated 1 large egg, beaten 1 tbsp plain flour 1 large garlic clove, grated 1 tsp caraway seeds 1/2 tsp ground cumin 1 lemon, zested 1 Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients. 2 Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins. 3 Combine the yogurt and…

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’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 CASA DE VILA VERDE Wine type Portuguese Vinho Verde Characteristics Lean, fresh, green apple, slightly sparkling Goes well with Mild curries, grilled langoustines, oysters, fish and chips Tastes similar to Muscadet TRY IT WITH Fiery prawn & pepper skewers, p24 A wine for every dish Ever wondered what white wine will match your pasta dish, or the best reds for steak…

1 Lift the pastry with a rolling pin, then drape it over the tin so it hangs over the sides. Using a ball of pastry scraps, push it into the corners of the tin, then chill for at least 30 mins. 2 Lightly prick the base of the pastry with a fork, then line the tin with a large circle of baking parchment or foil. Fill the base with baking beans or dried pulses. 3 Bake for 20 mins, then remove the paper and beans and continue to bake for 10 mins until golden. Trim the edges with a small serrated knife either before or after filling and baking.…

SOME RECIPES ARE MADE FOR AL FRESCO EATING • Cold pies When you’re serving pie at a picnic, not much more is required. Cold pies can be transported in their tins – sturdy hot water pastry can take a few bumps. • Chicken drumsticks Chicken is even more flavourful when served cold, and it’s easy to eat a drumstick without cutlery. Go for a plain roasted drummer, or try a marinade that’s as spicy and sticky as you want. • Traybakes If you need something sweet, a cake baked in a tray couldn’t be easier to transport and portion. KEEP SAFE Cold food shouldn’t be kept above 8C for more than four hours. Keep the food in a cool box and dip in when you want it, instead of leaving…

1 Paella fried rice Heat pouches of cooked rice in a wok or frying pan with frozen peas, a splash of chicken or vegetable stock and a sprinkling of turmeric. Stir through cooked chicken, chorizo & peppers from p22. Cook until piping hot, adding some chopped parsley at the end, if you like. Serve with any leftover sauces from p28. 2 Sticky banana & pecan pancakes Scoop leftover barbecued bananas (p64) out of their skins with their juices and any pecan pieces, then roughly mash. Mix with American pancake batter (find a recipe at bbcgoodfood. com) and cook as normal. Scatter with extra chopped pecans and drizzle with maple syrup. 3 Chicken sloppy joes Heat a little oil in a frying pan and gently fry some chopped…

1 If I had to pick one gadget every home cook should have in their kitchen, I would say Kitchen Aid’s 1.7-litre food processor. It’s affordable and easy to use but still professional, and you can control the speed and how thick you want your ingredients chopped, sliced or shredded. 2 A simple ingredient change that makes a huge impact is a different type of salt. Use ones that are better quality than just regular table salt, for example, sel gris salt when cooking and finish with sea salt. 3 My quick, four-ingredient recipe would be pan-fried white fish served with brown butter sauce and some lovely seasonal veg. At the moment, I would use Jersey Royal potatoes and asparagus. 4 My guilty pleasure is hot sauce. As I travel…

If you feel like a swig of pale rosé or bubbly English wine while on a hike, at a muddy festival, or sitting on the train down to Penzance this summer, don’t be surprised if you find yourself reaching for a can. Yes, wine in a can is now a thing: sales have grown by 263% over the last three years and they are set to get much bigger as a new generation of wine cans becomes more widely available. Once, cans were the anti-glamour: receptacles for bunker food like baked beans, Spam and cheap beer. The new wine cans are a different beast. Sometimes beautiful to look at and often filled with wine you’d happily order by the glass in a swish bar or at home, wine cans also…

10 quick trips No-fly foodie escapes Avoid anxiety-inducing airport check-ins and a costly carbon footprint, and opt for a no-fly holiday. High-speed trains and comfy overnight sailings make travel to Europe and across the UK a breeze eat out or eat in: Vintry Kitchen Find top-notch Asian dishes at this hidden gem in the heart of the City of London…

The Spirit of Exmoor Launched in autumn 2015, Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended in small batches on Exmoor. Our goal has always been to remain artisan and produce a gin that is different. We do this with a fun and striking brand and a flavoursome gin, including the more unusual botanicals of cardamom, lemongrass, kaffir lime and hibiscus. 01598 741357 wickedwolfgin.com Trug Makers For a handmade Sussex Trug. An historic and treasured accessory for both chefs and kitchen gardeners to harvest their produce in the traditional way. Our No.5 or No.6 (£38.80) are perfect as a kitchen receptacle for fruit, herbs, eggs or edible flowers etc. The No.7 or No.8 are both ideal for bringing home the veg. In…

Summer roast chicken traybake SERVES 4-6 PREP 10 mins plus resting COOK 1 hr 20 mins EASY 1.5kg whole chicken 4 tbsp olive oil 600g frozen mixed roasted veg 2 x 400g cans cannellini beans, drained and rinsed 145g fresh pesto 400g cherry tomatoes on the vine 1 Heat the oven to 190C/170C fan/ gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered. 2 Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for…

What are they? You may have heard of poblano peppers; mild green chilli peppers that originate in Mexico, used widely in Mexican cuisine. Well, ancho chillies are the dried version of ripe (red) poblano peppers, which, as a result of the drying process, are black-red and wrinkled. What do they taste like? Dried ancho chillies are fairly mild, sweet and smoky with a fruity, raisin-like flavour and chocolaty notes. They have a deep chilli flavour and a mild heat. What should I do with them? Common in Mexican cooking, rehydrated ancho chillies can be used in sauces for enchiladas, chilli con carne and mole. They can also be blitzed up and used in sauces, salsas and marinades, or even used to spice up a bloody mary. To rehydrate the whole…

Coffee machines that use capsules or pods have risen in popularity in the last few years. In fact, research by The Grocer showed that nearly a third of Brits own one. While they are a neat, speedy way to make coffee at home, these machines have been criticised for their impact on the environment. Many of the most common capsules on the market are difficult, if not impossible, to recycle so often end up in landfill. However, we’ve noticed a change in the last couple of years, with more compostable, biodegradable capsules on the market, including Halo (halo.coffee), Eden Project (edenproject.com), and Lost Sheep Coffee (lostsheepcoffee. com) that go one step further with airtight capsules. Stuart Wilson, founder of Lost Sheep Coffee explains, ‘Until recently, compostable capsules would lose their…

Disposable EazyBBQ Unlike standard disposable barbecues, this one is raised to prevent damage to the surface you’re using it on. It also comes in an easy-to-carry recycled cardboard box. £8.99, Homebase Ekobo bambino cups set of 4 Kids will love these. Made from recycled bamboo fibre, they’re lightweight and durable. £21, uniqueandunity.co.uk 20-litre insulated cool bag This large fold-away bag ticks all the boxes. £29.99, Lakeland Klevering Anouk bamboo plates These pretty plates are made from bamboo so are a robust but lightweight option, perfect for picnics. £5.50 each, printerandtailor.com Sunny Life picnic blanket Islabomba We love that this blanket can be folded up into a tote bag. £55, uk.sunnylife.com Drop beets snack boxes We love these cute, veg-themed boxes – perfect for crudités, fruit, nuts or other snacks. £8,…

Clover club Named after a Philadelphia men’s club before the Prohibition Era, this is a real classic. The fine bubbled foam on top is made by shaking egg whites into the drink before the ice is added. Get top tips from celebrated barman Ryan Chetiyawardana (see below). SERVES 1 PREP 5 mins EASY V 50ml gin 1 tbsp dry vermouth 5 fresh raspberries 25ml raspberry cordial (see tip, right) 25ml lemon juice 1 tbsp egg white handful ice For the garnish 3 raspberries and a mint sprig skewered on a cocktail stick 1 Put all of the ingredients except the ice in a cocktail shaker. Shake hard for 1-2 mins to froth up the egg white. 2 Add the ice, then shake again until the outside of the shaker feels…

QUICK COOKING Lighting an even layer of coal is equivalent to cooking on the highest heat in the hottest pan. Although this direct method might be needed for thin cuts of meat that cook quickly (such as burgers and thin-cut steaks), it will cremate anything that needs more time to cook through. LOW & SLOW Push the coals to one side of the barbecue, making the other side a source of indirect heat for low, slow cooking. This also enables you to cook on one half and keep food warm on the other. Alternatively, nestle an old roasting tin in a stack of coals, then cook on a grill over the tin, covered by the lid. The heat circulates giving you a hot-smoked/spit-roast effect, ideal for larger joints, meat on…

Slow cooker pulled chicken SERVES 8-10 PREP 5 mins COOK 6 hrs 15 mins EASY * cooked chicken only 2 tbsp vegetable or rapeseed oil 10-12 boneless, skinless chicken thighs 2 red onions, halved and sliced 2 garlic cloves, crushed 2 tsp paprika 2 tbsp chipotle paste 250ml passata 100g barbecue sauce 1 tbsp light brown soft sugar 1 lime, juiced burger buns, taco shells, jacket potatoes or rice; coriander leaves; deseeded and sliced chillies, and guacamole, to serve (optional) 1 Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in…

Honestly, where would we be without tomatoes? My storecupboard would feel unnervingly sparse without at least a couple of tins of tomatoes on standby, such is my reliance on their sweet, fleshy tang for so many wonderful home-cooked dishes, from lasagnes, pastas and pizzas to curries, braises and sauces. But now is the moment to buy them in all their fresh, aromatic, ripe-to-bursting glory, and use them at every opportunity. Look out for heritage varieties – bulbous, differently coloured and variegated specimens with gnarlylooking scar lines, different shapes and sizes – which are easier to come by now than ever before. Keep an eye out at farmers’ markets and greengrocers, too. Even some supermarkets are wising up now and stocking more interesting varieties and colours. I love the Black Krim…

National Picnic Month 1-31 July. See this month’s supplement, or the website, for amazing picnic recipe ideas like chicken & apricot pie. World Chocolate Day 7 July. Visit bbcgoodfood.com and search ‘chocolate review’ for our guides to the best on the market – reviews like best vegan chocolate and best dark chocolate are new to the site. National Ice Cream Day 17 July. Find José Pizarro’s apricot sorbet recipe on page 97. National Wine & Cheese Day 25 July. For this month’s cheese favourites go to page 108 for our cheese inspector’s top picks and find out which wines Victoria Moore recommends for July (p124). Great British Pea Week 8-14 July. Pick your own from June until October, then browse our pea recipe collection at bbcgoodfood.com.…

TREND RECIPE Chilli tempeh stir-fry With more people going vegan, tempeh (made from fermented soya beans) is becoming a popular substitute for meat. SERVES 2 PREP 10 mins COOK 15 mins EASY V 300g long-stem broccoli 1/2 tbsp toasted sesame oil 150g tempeh, sliced and cut into 2cm cubes 2 garlic cloves, thinly sliced 1 thumb-sized piece ginger, peeled and finely grated 1/2 small red chilli, deseeded and finely chopped 1/2 tbsp gochujang paste 1 tsp sesame seeds steamed brown rice, to serve (optional) 1 Boil the broccoli for 1 min 30 secs. Drain. 2 Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss. 3 Mix…

breakfast Apricot & seed overnight chia pudding The berries provide a dose of antioxidants called anthocyanins that help to support healthy skin. SERVES 4 PREP 10 mins plus overnight soaking COOK 25 mins EASY V 8 tbsp chia seeds 350ml unsweetened almond milk 3 tbsp mixed seeds 8 fresh apricots, halved and stoned 1 tsp vanilla bean paste 100g blueberries ½ lemon, zested and juiced honey, to serve (optional) 1 Put the chia seeds, milk and half the mixed seeds in a medium bowl and stir. Cover and transfer to the fridge to soak overnight. 2 Heat oven to 180C/160C fan/ gas 4. Spread the apricots out over a baking sheet and toss with the vanilla bean paste. Roast for 15-20 mins until soft and just caramelised. Tip the blueberries…

José Pizarro owns three tapas restaurants in London and a pub in Esher, is a regular on BBC One’s Saturday Kitchen and is author of five books on Spanish cooking. Take part in José’s masterclasses at the Tower of London Food Festival, 12-15 Sept. For tickets, see hrpfoodfestivals.com José’s mum’s pork ribs My mother, Isabel, knows how much I love her ribs recipe, and she always wants to cook them for me when I go home to visit her. SERVES 4-6 PREP 10 mins COOK 1 hr plus 8 hrs marinating EASY 100ml extra virgin olive oil 200ml white wine 2 tbsp dried oregano 3 garlic cloves, finely chopped 1 lemon, juiced 1.3kg rack Ibérico pork ribs, or spare ribs, cut individually (ask your butcher to do this for you)…

BEST HIGH-END NAME Napoleon Rogue® 365 Gas Grill PRICE £439.99 napoleon.com BURGER COUNT approx 30 ASSEMBLY TIME 1 hr 35 mins A wonderful all-rounder, this passed every cooking challenge with ease and surpassed its rival in terms of quality, providing ultra-fast preheating and the best overall heat retention – a vital tool when feeding a crowd or slow cooking large cuts. BEST FOR AN EXPERT NAME Weber Genesis® II LX S-240 GBS Gas Grill PRICE £799 weber.com BURGER COUNT approx 30 ASSEMBLY TIME 1 hr 15 mins This gas model is versatile and consistent when cooking fast or slow. It comes almost prebuilt, meaning you can grill straightaway, and you can choose to add tools (like a meat thermometer system). For the true BBQ geek. STAR BUY NAME Wilko 2-burner…

Picture this: it’s a hot summer’s day and you’ve been invited to a barbecue or picnic but have no time to make something from scratch. So, you head to the local supermarket – but how do you know what’s worth buying? Our panel of BBC Good Food judges blind-tasted over 110 products to bring you the best buys available in shops this season. The Summer Taste Awards involved 10 of the UK’s top supermarkets, who were asked to enter their tastiest products across 18 categories. Our experts then spent three days identifying their favourites. How we did it All food was prepared, cooked and presented by independent home economists. Products in the barbecue categories were cooked entirely on a barbecue, apart from larger ‘barbecue joints’, which were started in the…

The term ‘grass-fed’, which of late is popping up on meat, milk, butter, cream, yogurt and cheese, is potentially a very significant piece of information. It should help us distinguish between foods that come from factory-farmed animals reared indoors and fed on cereals, and those from their more naturally reared counterparts found in fields, chomping on pasture. ‘Grass-fed’ has become a major selling point for several reasons. Dairy products from pasture-fed animals contain higher levels of omega-3 and omega-6 fatty acids and conjugated linoleic acid than those from grain-fed animals. From a welfare perspective, people like to know that the animals supplying their food led a nice, natural life outdoors. There are environmental benefits, too. Grass-fed livestock is increasingly seen as an essential part of ‘regenerative agriculture’. By fertilising the…

Garlick Hill is the aptly named street on which you’ll find the new Vintry Kitchen within the Vintry & Mercer hotel. Tucked away from the bustle of the City of London, this is an oasis of relaxed, comfortable dining. Executive chef Chris Golding is a master of many cuisines, honing his Thai skills at Nahm under David Thompson and his Japanese know-how at Zuma and Nobu before launching Mediterranean Apero at The Ampersand. There are several dining options here; you can eat Asian sharing plates at Vintry Kitchen, British dishes on the Mercer roof terrace or drink cocktails off three different menus, including the louche Do Not Disturb speakeasy bar. On the Vintry Kitchen menu you’ll find teriyaki beef steamed buns, tempura shrimp sandos and sweet-soy braised beef ribs (see…

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 daily…

Cheat’s ginger beer SERVES 6 PREP 10 mins EASY 100g ginger, scrubbed and roughly chopped 1 lemon, chopped 100g light muscovado sugar 1-litre bottle chilled lemonade or sparkling water, to serve 1 Put the ginger and lemon in a bowl, pour over 300ml water and blitz with a hand blender until very smooth. Strain through a sieve into a bowl, then press the pulp to remove as much liquid as you can. Add the sugar and blitz again. 2 Decant into a bottle. Chill until ready to use. Top up with the lemonade or sparkling water to dilute before serving. PER SERVING 113 kcals • fat none • saturates none • carbs 27g • sugars 27g • fibre none • protein none • salt none 4 ENTERTAIN IN THE SUNSHINE…

Hot & spicy wings with maple-chipotle hot sauce SERVES 6 PREP 10 mins COOK 1 hr EASY * 1kg chicken wings, halved at the joint, wing tips removed (freeze for stock) For the spice rub 1 tsp each cayenne pepper, garlic granules, celery salt, golden caster sugar and mustard powder 1 tbsp vegetable oil For the hot sauce 2 tbsp cider vinegar 2 tsp smoked paprika 1 tbsp Worcestershire sauce 3 tbsp hot chilli sauce 2 tbsp maple syrup 1 tbsp chipotle paste 1 Heat oven to 200C/180C fan/gas 6. In a small bowl, mix the ingredients for the spice rub together. Put the chicken wings in a large bowl and mix with the spice rub and a good amount of seasoning. Spread out in a single layer on a…