Innholdsfortegnelse for August 2019 i Good Food

Sunny weather lends itself to a more casual approach to entertaining. Tony Naylor’s barbecue advice is to set up a burger station where friends can help themselves to buns, salads and pickles, and everyone will feel more relaxed, whether you’re a guest or host. This month, we’re enjoying laid-back, street food-inspired recipes in the sunshine, such as Tom Kerridge’s sloppy joe dogs, Rosie Birkett’s smoky aubergine tacos, Esther Clark’s salmon & cucumber noodles and Ainsley Harriott’s jerk chicken – all perfect for sharing. Showstopper desserts, such as our cover star peach galette and watermelon & prosecco sorbet slushies, don’t need to be labour-intensive either – find our chilled-out, easy recipes on p19. This year, Good Food turns 30. The magazine launched in late 1989 and we’re kicking off the celebrations…

Eaten Alive smoked sriracha £5.49, planetorganic.com Smoky, garlicky, sweet and spicy – all the best parts of sriracha and BBQ sauce combined. Great on a burger. Pots & Co summer berry pot (65g), £1.08, Waitrose & Partners Smooth and creamy with plenty of fruit flavour, these are great little summery dessert pots. 4 fried onion brioche burger buns (290g), £1.90, M&S The sweet caramelised onions in these fluffy burger buns makes them a great partner to salty or cheesy burgers. Higgidy mature cheddar & pesto swirls (140g), £3, Sainsbury’s Great for last-minute picnics, or even better warmed through. Linda McCartney’s vegetarian Lincolnshire sausages £2, Tesco This is the first Linda McCartney sausage to use pea protein rather than soy, but they still have the same distinctive taste (reminiscent of…

• What it is Biltong is a cured, dried meat. It’s typically made from beef, but other meats, such as game and ostrich, are used too. • The difference between biltong and jerky Beef biltong and jerky are both types of dried beef, but while jerky is seasoned, sliced and dehydrated by heat (through smoking or slow-cooking), biltong is cured with salt, vinegar and spices (usually coriander seed and pepper) and air-dried. This means jerky has a drier texture and smokier flavour. • Health benefits A 25g serving can provide half your daily protein requirement – that’s because air-drying beef removes all the excess water, meaning the protein to weight ratio is high. It’s also low in fat, with around 3% fat per 25g. Cook with biltong on page 84.…

THE CHEF’S BRIGADE With a string of successful restaurants, Jason Atherton knows how to build a first-class team of chefs. In his new six-part series, his skills are put to the test as he takes a brigade of 10 ambitious young chefs across Europe to compete against top restaurants. On BBC Two this August. CELEBRITY MASTERCHEF Twenty familiar faces are out to impress John Torode and Gregg Wallace in the MasterChef kitchen with a mixed menu of disastrous dishes and culinary triumphs. Celebs this year include EastEnders Adam Woodyatt and Olympian Greg Rutherford. On BBC One this August. Kathryn Custance…

California: Living & Eating by Eleanor Maidment (£22, Hardie Grant) From Sonoma to San Francisco and LA, California is a hugely varied state with an abundance of sunshine and a focus on locally grown, healthy food. There are egg dishes, pancakes and omelettes for relaxed brunches, Californian salads and rice bowls for lunch and veg-packed mains for dinner including tacos, barbecued fish and noodles, and some lovely fruity desserts and bakes. A great book for light summer cooking. Must-try recipe Sesame chocolate chunk cookies The Pig by Robin Hutson (£30, Mitchell Beazley) The Pig country hotels are havens of relaxation dotted around England, but it’s the food that really matters – each has their own kitchen garden and anything they don’t grow or rear, they source…

Watermelon prosecco sorbet slushies What better way to end a garden party than with a cocktail/sorbet combo. It’s fruity and refreshing, with a little kick from the prosecco. SERVES 6 PREP 20 mins plus 4 hrs freezing NO COOK EASY V * 1 watermelon (about 2kg) 200ml prosecco, plus a little extra 3 mint sprigs, plus extra to serve 1/2 lemon, zest pared 50g sugar 1 Cut the watermelon into quarters and remove the pips using a teaspoon. If you’re serving the same day or next day, keep six wedges or slices back for decorating and chill. Cut the flesh into 3cm cubes (you should have about 1kg fruit, with the rind discarded) and sit in a baking parchment-lined container where the cubes fit snugly. Pour the prosecco over the…

Blueberry crush Swap the raspberries for blueberries, simmering them in the vanilla and limoncello until bursting, then leave to cool before spooning over the sponge. Layer with more fresh blueberries. Blackberry & hazelnut Use blackberries instead of raspberries and swap limoncello for a berry liqueur (such as cassis). Scatter with toasted hazelnuts and a few mint leaves. Peach melba trifles Use half the amount of raspberries and make up with chopped peach or nectarine. Use peach conserve instead of lemon curd.…

Cooks Professional spice grinder Quickly prep spices, nuts, coffee and more This compact machine uses a powerful 200W motor to grind up to 75g of whole spices like peppercorns, seeds, nuts and even coffee beans. Simply pop your chosen ingredients into the grinder, hold down the on/off switch and your prep work will be done in as little as 30 seconds. Exclusive price for BBC Good Food readers How to order Call 0844 493 5654 and quote 93245 or visit cliffordjames.co.uk/93245 Just £12.99 (usually £14.99) plus £4.95 p&p…

the dilemma You’ve just come back from your summer holiday and the fridge is bare. the solution Throw together a few storecupboard saviours to rescue dinner and make a comforting curry from scratch, just with a few secret ingredients. When I get home after being on holiday, it’s tempting to head out for dinner, but actually, after a long journey home, all I want to do is lock the door and catch up on the washing. Still, there’s nothing more disheartening than having a holiday filled with delicious food and coming back to an empty fridge. That’s why I keep tins of pulses, coconut milk, and plenty of spices in my cupboard, and a back-up of frozen veg in my freezer for those times where making a meal out of…

During the warmer months, when there’s an abundance of seasonal produce, a good fridge freezer really comes into its own. You want all your ingredients to stay as cool and fresh as possible, so you can get the very best out of them. After all, the fresher the food, the fuller the flavours and more satisfying the textures. Thanks to Hotpoint’s clever fridge freezer technologies, it’s easy to keep your food fresh for longer and cut down on food waste. Your fridge will no doubt have a good mix of everything from fish and meat to fruit and vegetables, and Hotpoint’s fridge freezers will care for all of it by creating the right environment for each and every item. The new Hotpoint Active four-door fridge offers a large 591-litre capacity…

One of my favourite American food writers, the late Laurie Colwin, says in Home Cooking: A Writer in the Kitchen (£12.99, Fig Tree) that if you have an ‘eggplant’ in the house, you’ve got a meal in the making. They were her go-to base for so many dishes. ‘I lived on eggplant, the stovetop cook’s strongest ally. I fried it and stewed it, ate it crisp and sludgy, hot and cold. It was cheap and filling and delicious in all manner of strange combinations. If any was left over, I ate it cold the next day on bread.’ She was so right. Aubergines are versatile, and, once cooked, almost meaty, making them ideal for filling veggie meals. Depending how much oil is used, they can feel virtuous or indulgent, and…

International Beer Day 2 August Afternoon Tea Week 12-18 August Head to page 61 for an easy DIY afternoon tea menu. National Allotment Week 12-18 August World Plant Milk Day 22 August Find recipes and guides for making dairy-free milk at home, or our reviews of the best milk alternatives you can buy, at bbcgoodfood.com. Bank Holiday 26 August National Burger Day 22 August Make Tom Kerridge’s sriracha chicken burger on page 80. Eat Outside Day 31 August Turn to page 48 for some wonderful ideas for picnic treats using puff pastry. The August issue of BBC Gardeners’ World magazine is on sale now. For more seasonal recipes, visit bbcgoodfood.com/ summer…

DISCOVER Am I drinking enough water? As the weather warms up, we asked Kerry Torrens for her top hydration tips. Drinking little and often is the best way to avoid dehydration. In climates like ours the NHS recommends that we drink 6-8 glasses (about 1.2 litres) of liquid per day, with more required in hot weather, or if exercising. Water, milk, sugar-free drinks, tea and coffee all count, but remember that caffeinated drinks can act as diuretics. Fruit juice and smoothies also count, but because they contain ‘free’ sugars (the type we are encouraged to cut back on), you should limit these to 150ml per day. Many foods can also contribute to our fluid intake – for example, dishes like soup or porridge, as well as fruit and veg with…

Cooking for friends isn’t just about sit-down meals. It can be grab and go – and street food provides great inspiration. If there’s one big food revolution that’s happened in the UK in the past 10 years, street food is it. When I was a kid, it just meant a dubious-looking burger van but now it reflects our cultural diversity and gives people a chance to try incredible dishes outside the confines of a restaurant. I love the concept so much, I launched my own festival (pubintheparkuk.com) – here are some of the dishes we make there for you to try at home. Sriracha-glazed chicken burger & pickled cabbage Hot and spicy is my go-to flavour combo when it comes to chicken burgers. When we’re making these at festivals, we…

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 CARRAVACAS DE PRIMICIA RIOJA Wine type Oak-aged Spanish Tempranillo Characteristics Cooked blackcurrants, vanilla, leathery tannins Goes well with Roast leg of lamb, rib of beef, slow-cooked shoulder of pork Tastes similar to Coonawarra Cabernet Sauvignon A wine for every dish Ever wondered which white wine to match with your pasta? Or curious as to the best reds for steak night? Get clued-up…

Ainsley Harriott became a household name after presenting Ready, Steady, Cook on BBC Two for 10 years, and gained a cult following online, with dozens of memes created in his honour. He fronted several of his own cooking shows including BBC One’s Ainsley’s Meals in Minutes and BBC Two’s Ainsley’s Barbecue Bible and Ainsley’s Big Cook Out, and his cookbooks have sold two million worldwide. @AinsleyFoods Tamarind rainbow trout with ginger & spring onions Tamarind is a fruit both sweet and sour in taste, which is used in a variety of ways in Caribbean cooking. Here, it adds a delicious tang to this fish dish. It also works great with snapper or salmon fillets. As you’ve got the oven on, why not make some sweet potato wedges to accompany the…

CHOOSE YOUR FUEL • Seasoned wood is wood that’s been dried so it burns evenly. Wood embers impart the best flavour to your food, but wood burns very quickly, so it’s best to use a mix of wood and charcoal. • Hardwood charcoal Sometimes called ‘lump charcoal’, this is our fuel of choice – it lights quickly and gives off an aromatic smoke that flavours food. Look out for specific woods that describe the flavour of the smoke, and sustainably sourced charcoal that’s been approved by the Forestry Commission. The downside is that different-sized pieces burn unevenly. • Charcoal briquettes These burn more evenly than hardwood charcoal and hold a steady temperature for longer, making them ideal for slow barbecuing. But, they’re also made with binders like clay, limestone or…

Balachaung MAKES 300ml PREP 5 mins COOK 25 mins EASY 75g dried shrimp 6 tbsp groundnut oil 1 tbsp paprika 1/2 tsp ground turmeric 1 tsp mild chilli powder 3 tbsp tamarind paste 1 tbsp shrimp paste 1 tsp sugar 4 tbsp fried garlic, shop-bought 3 tbsp fried onions, shop-bought 1 Blitz the dried shrimp to floss in a blender. Set aside. 2 Heat the oil in a frying pan over a high heat. Add the paprika, turmeric and chilli powder, and allow to sizzle for a few seconds. Now turn the heat down to medium, add the shrimp floss, toss and fry for 1-2 mins. Add the tamarind paste, shrimp paste and sugar, and stir-fry for another 5 mins. The shrimp floss should turn dark brown at this point.…

Quicke’s Vintage Matured in cloth to give it a firmer texture, its flavour is traditional in that it’s less sweet and has a pronounced savouriness as well as salty notes. Barbers 1833 Called 1833 because that’s when the family started making cheese, this is a mix of ancient and modern, producing a strong, distinct flavour with more complexity than your average cheddar. Godminster Vintage This small producer has introduced new starter cultures and modern techniques for a softer cheese with strong sweetness. Cheeses provided by paxtonandwhitfield.co.uk and barbers.co.uk…

1 Wagyu (‘ wagyou’ ) is a breed of cattle native to Japan. The word literally means Japanese beef – ‘wa’ means Japanese and ‘gyu’ means beef. 2 The beef is renowned for being highly marbled. Which is what gives wagyu its unique tender and buttery flavour. 3 Kobe beef is wagyu beef from the Tajima or Tajiri bloodlines. Like champagne in France, wagyu beef is only called Kobe when it has been born, raised and slaughtered in that particular region. 4 The cattle are fed for 600 days after weaning. That’s more than double the time for other breeds. 5 The beef doesn’t need to be hung. Highland wagyu is slaughtered, then packaged days later and sent directly to chefs or consumers.…

The hunt for a crisp, breezy white wine very often ends in sauvignon blanc. But what if it didn’t? What if your gleaming, empty wine glass was happy to receive a cold stream of something else? I’d like to propose a bottle of verdejo (the grape is Spanish, so that ‘j’ is pronounced as a breathy ‘h’). It’s citrussy, with a smooth mouthfeel, and is often hailed as Iberia’s answer to sauvignon blanc – but it has a bit more going for it than that. Where sauvignon can be screechy and attention-seeking, verdejo is calm and unruffled – just the thing you need at the end of the day. Verdejo tastes a bit of lemon, green melons, citrus blossom, almonds, herbs, grapefruit and unripe peaches, but it’s grass that I…

The second London restaurant from the Big Mama group, Circolo Popolare serves the same over-the-top Italian food in a truly bonkers setting, echoing the original, Gloria, in London’s East End. Circolo, in Fitzrovia, is a bigger venue, however, with two distinct spaces and an outdoor terrace. Lined with more bottles of booze than you’ll have ever seen in one place at the front and a fabulous collection of glass and ceramics at the back, subtlety is not the aim here, so go with the big-hearted sunshine vibe. Dishes include signature pizzas a metre long, big bowls of pasta, salads and indulgent desserts. Many dishes are Sicilian in origin; spaghetti with crab and bottarga, grilled calamari, sfoglia norma with ‘silk handkerchief’ pasta (p143) and a caprese (the classic tricolore of mozzarella,…

Managing director, food Chris Kerwin Group editor- in-chief Christine Hayes Commercial director Alex White Innovation director Hannah Williams Group advertising director Jason Elson Publishing director Simon Carrington CONTENT Magazines editor Keith Kendrick Managing editor Lulu Grimes Senior food editor Cassie Best Acting senior food editorAnna Glover Skills & shows editor Barney Desmazery Projects editor Miriam Nice Deputy food editor Esther Clark Food & reviews writer Anna Lawson Cookery assistant Liberty Mendez SUBS Content & production manager Stella Papamichael Deputy content & production manager Fiona Forman Senior sub-editor Marianne Voyle Sub-editor Sarah Nittinger COMMERCIAL Associate publisher Hannah Eaton Head of partnerships Marc Humby Brand manager Natasha Gandotra INNOVATION Lead content strategist Roxanne Fisher E-commerce & reviews editor Natalie Hardwick Senior product manager Mariana Bettio Product manager Charlotte Edwards Insights & optimisations…

Coffee ice cream terrine SERVES 10 PREP 20 mins plus at least 2 hrs freezing COOK 5 mins EASY V * 300g coffee ice cream 300g vanilla ice cream 1 tbsp vegetable oil, for the tin 300g dark chocolate, roughly chopped 50g coconut oil 50g honeycomb or Maltesers, crushed 1 Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool. 2 Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter…

This month’s food news, trends, Gregg Wallace’s Mediterranean starter, and what’s on the BBC compiled by KEITH KENDRICK and ANNA LAWSON It’s barbecue season, and charring veg over fire in one form or another is on most menus at the moment. We’ve spotted dishes like charred purple sprouting broccoli with almonds and shallots at Hispi in Manchester (hispi.net) and charred spring greens with lemon and aïoli on the menu at Ducksoup Soho (ducksoupsoho.co.uk). Charring vegetables is a great way to cook them as it creates a contrast between the sweetness in the greens and smoky bitterness from the scorching. It also creates interesting textures, instead of simply steaming them. We’ve even seen books dedicated to the cause, like Genevieve Taylor’s Charred (£16.99, Quadrille) where veggie barbecue recipes take the spotlight.…

If you haven’t heard by now that plastic straws are bad news, then where have you been? The realisation that this kind of single-use plastic is detrimental to the environment has even led to a government ban on plastic straws, which will come into force in April 2020. So, whether at home or in a restaurant, pub or bar, we’re starting to see more eco-friendly alternatives to plastic straws, from paper to metal, but here’s a new one that piqued our interest: pasta straws. Yes, straws made out of pasta, also known as ‘stroodles’ (stroodles.co.uk) are the latest to grace our glasses. It might sound a bizarre concept, but they really do have their pros – they’re more durable than paper, lasting for hours in drinks rather than minutes, they…

Watermelon wedges with rose & pistachio butter Arrange watermelon wedges on a large platter. Spoon over some pistachio butter and dollops of softly whipped cream scented with a dash of rosewater. Scatter over chopped pistachios and dried rose petals. Grilled watermelon pizza Cut 1cm-thick cross sections of the watermelon and griddle for a few mins on each side on a BBQ or griddle pan until lightly charred. Transfer to a plate and spoon over some coconut yogurt, granola, and a drizzle of melted chocolate. Watermelon fruit salad Toss watermelon cubes in lime juice, shredded mint and a little honey or maple syrup. Top with toasted coconut flakes and serve with lime wedges for squeezing over.…

Raspberries are part of the rose family, which means they pair well with floral flavours, as well as creamy and nutty desserts. There are a few varieties such as Heritage and Malling Jewel that are the most popular, but also look out for yellow, golden and black varieties. When buying them, avoid punnets where they still have hulls – this could mean they’ve been picked before they’re ripe. Also avoid buying them piled into containers as they’re likely to get crushed being packed in this way. Store in the fridge in a single layer and bring up to temperature an hour before serving.…

Orzotto with pancetta & peas SERVES 6 PREP 15 mins COOK 20 mins EASY 150g diced pancetta 1 red onion, finely chopped 4 garlic cloves, crushed 500g orzo 1.5 litres chicken stock 500g frozen petit pois or peas 1/2 lemon, zested and juiced small bunch basil, leaves picked and shredded 75g parmesan, grated, plus extra to serve 1 Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins. 2 Increase the heat and…

Slow cooker mac ’n’ cheese SERVES 4 PREP 15 mins COOK 1 hr 30 mins EASY V 350g macaroni pasta 600ml whole milk 50g butter, cubed 50g soft cheese 100g mature cheddar, grated, plus extra to serve 20g parmesan or vegetarian alternative, plus extra to serve 1 Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni. 2 Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk – this will depend on the…

With mango and blueberries – and just a little honey to slightly sweeten them, these lollies are a refreshing treat for the summer holidays. MAKES 6 a PREP 5 mins plus 5 hrs freezing a COOK 5 mins a EASY V 300g frozen mango 24 blueberries 3 tbsp honey 150g Greek yogurt 1 Take the frozen mango out of the freezer to soften 10 mins before you’re ready to make your ice lollies. Heat the blueberries in a small pan with 1 tbsp of the honey and 1 tbsp of water for 5 mins until the blueberry skins start to burst. Mash them with a fork and set aside to cool. 2 Add the frozen mango, yogurt and remaining honey to a food processor bowl, then blend until thick and…

Double-dipped shortbread cookies MAKES 15 PREP 20 mins COOK 30 mins EASY V * unbaked 200g salted butter, softened 100g icing sugar 1 tsp vanilla extract 250g plain flour 1 tbsp milk, plus extra if needed 50g each white chocolate and milk chocolate, chopped 1 Heat the oven to 180C/160C fan/ gas 4. Beat the butter with the icing sugar using an electric whisk until the mixture is light and fluffy. Beat in the vanilla and flour (the mixture will stiffen and look like crumble as the flour is added). Add the milk and keep beating until the mixture softens and sticks together (add some more milk if needed). 2 Scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings onto a baking…

Jerk sea bass & pineapple salsa SERVES 4 PREP 20 mins plus 1 hr marinating COOK 15 mins EASY 1 tbsp jerk seasoning 2 garlic cloves, finely grated thumb-sized piece ginger, finely grated 1 lime, zested 2 tbsp rapeseed oil 4 small or 2 large whole sea bass, gutted and scaled For the salsa 100g pineapple, finely chopped 1/2 cucumber, finely chopped 1/4 small red onion, finely chopped 3 large tomatoes, finely chopped 1/2 small bunch coriander, finely chopped, plus extra to serve 2 limes, juiced and zested, plus extra charred wedges, to serve 1 Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray…

After rising to fame as the winner of The Great British Bake Off in 2015, Nadiya Hussain has become one of the nation’s favourite food personalities, appearing on several BBC cooking shows including Nadiya’s Family Favourites and The Big Family Cooking Showdown. In her latest cookbook Time to Eat, the mum-of-three shares her time-saving tips and nutritious recipes for busy families. When my children were young, I was always in the kitchen cooking, and as much as I love doing it, I felt like I had no time to spend with them. So, I started cooking differently and that’s why I decided to write the book – it’s about cooking in a way that means you have time to eat and time to enjoy your family, too. The main thing…

1 Lay the leg of lamb with the meatier side facing down. Locate the central bone, then use a sharp knife to cut from one end to the other until you hit the bone. 2 Cut underneath the bone and around the hip joint until you are able to lift it out. You can now open the leg to resemble a pair of butterfly wings. 3 Make slashes through the thicker parts of the meat to open the leg out further. This will allow the meat to cook evenly. Remove any tendons or large pieces of fat. 4 Bash the meat with a rolling pin to flatten it slightly and ensure that it’s an even thickness throughout. The lamb is now ready to cook. Find our barbecued Greek lamb with…

BEST COMPACT NAME Coleman FyreStorm PCS camping stove PRICE £75 gooutdoors.co.uk Weighing only 486g, this stove has everything you need – and the gas canister (not included) can be popped inside the main body for easy transport. It includes a lidded 1.3-litre pot snugly wrapped in an insulated sleeve with a handle that doubles as a carry case. There’s also an effective screw-on windshield. Water boils in an impressive six minutes. BEST BUDGET NAME Halfords portable gas stove PRICE £20 halfords.com This stove couldn’t be easier to use, with a canister that slots into the body, a simple temperature dial and automatic ignition (it lights the gas with an electrical spark). There’s wind protection close enough to the flame to be really effective, and it easily tackles boiling and frying…

GOOD FOOD & SUSTAINABILITY At BBC Good Food we seek realistic solutions to the problem of food waste and packaging in our test kitchen, and adhere to the three ‘R’s: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage and containers. To find out more, go to bbcgoodfood.com/ reduce-reuse-recycle 1 Biltong beef burritos Spoon any leftover chilli, jalapeños, puffed rice and coriander leaves from p84 over a tortilla topped with rice. Scatter over some sliced red onion and shredded lettuce, then roll up into a tight wrap. 2 Curried chickpea soup Reheat any leftover curry from p42 with enough veg stock to loosen it. Season with garam masala, then blend until smooth. Gently heat, then serve with a scattering of pumpkin seeds if you like. 3…

1 Season with fermented yellow bean sauce. It gives dishes a really rich, savoury flavour. Plus, it’s not expensive and keeps for ages. I use it on seasonal stir-fried greens – just fry some garlic and chilli, add the greens and some water, then a bit of yellow bean sauce to finish. 2 A pestle and mortar makes the best Thai curry pastes. Mini choppers and food processors may be quick but they chop rather than pulverise. A pestle and mortar bruises the ingredients and releases their oils, which is where you get all of the flavour. 3 Use deep-fried garlic in oil. It’s great sprinkled over soups, broths, relishes and salads, and is also an essential ingredient in sour chilli sauce. 4 Don’t forget to taste. It’s so important…

Matt Tebbutt worked as a chef in top restaurants before opening his own, The Foxhunter, with his wife Lisa. He took over from James Martin as the host of BBC One’s Saturday Kitchen in 2017. This month he came to my kitchen where we chatted about 96-hour weeks, being sacked by Marco Pierre White, and how he got the best job in TV. “I body-swerved Marco [Pierre White] in service, he dropped a plate of food and sacked me”MATT TEBBUTT Emma You’re not like the other chefs I’ve talked to in this series. Matt Oh no, why? E With everyone else, being a chef was almost a vocation – they knew from a young age that all the signs were pointing to a life in the kitchen. But you came…

Put it down to my nationality if you like: we Scots, like the Irish and French, take potatoes very seriously. That’s why it pains me so much to see this splendidly versatile vegetable being treated as an anonymous bolt-on to a dish, an anodyne starch of irrelevant pedigree. From triple-cooked chips and roasties through to gratin dauphinoise, it’s not the recipe itself that bugs me, it’s the fact that the type of potato used is utterly nondescript. Too many spuds are duds. In my evening job reviewing restaurants, I’m regularly served ambitiously priced, competently cooked main courses in the £16-25 bracket, but so often the potato element lets them down. Typically, you’re given specimens of similar sizes, with a humid consistency, and a yawning vacuum where flavour should be. Those…

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 1969 I was awarded Master Craftsman status and sign and date every Trug. Featured on TV’s MasterChef and will be a perfect and treasured gift for your favourite chef. 01323 440452 trugmakers.co.uk Add a splash of YELLOW to your day Farrington’s Mellow Yellow cold pressed rapeseed oil is produced on our family farm in Northamptonshire to environmentally sustainable LEAF Marque standards. We also produce a range of additive-free and gluten-free salad dressings…

Nuii ice creams (3-pack), £3.85, Asda These new luxury ice cream sticks went down really well with the team, in flavours like salted caramel & macadamia, and chocolate & Nordic berry. Remeo gelato dark chocolate (462ml), £5.50, Sainsbury’s We can’t get enough of this insanely smooth, super chocolatey Italian gelato. Lickalix ice lollies (3-pack), £3.99, ocado.com 100% organic fruit and plastic-free frozen treats. They come in fun, fruity flavours like strawberry lemonade.…

Peperoni arrostiti (roasted peppers) it difficult to walk past an Italian shop of frutta and vedura without taking a good look. Peppers tend to be huge, elongated and irregular: the colours are sunshine on a plate. SERVES 2-4 PREP 25 mins plus at least 5 hrs chilling COOK 1 hr MORE EFFORT 2 large red peppers 2 large yellow peppers 5 tbsp extra virgin olive oil 1-2 garlic cloves, crushed 3 canned anchovies (optional) crusty bread, to serve (optional) 1 Heat the oven to 220C/200C fan/ gas 7. Put the peppers on their side on a baking sheet and drizzle with the olive oil. Roast for 45 mins-1 hr, turning them halfway through, until the skin is blackened and blistered. 2 Transfer the peppers to a plastic bag, seal tightly…

Lowlander yuzu & grapefruit Beer flavours are becoming more exotic – and they’re getting lower in alcohol to meet the demands of health-conscious consumers. This brew from Lowlander combines the sharp-sour citrus notes of yuzu and pink grapefruit with bergamot oil-infused Earl Grey tea, and it’s just 2.5% ABV. A more exciting twist on afternoon tea! £2.49 (33cl). beerwulf.com Braybrooke keller lager German lager from a farm in Market Harborough, Leicestershire? Yep. This, say the three friends who created it, is the real deal – lager made the traditional way, bottom-fermented, cold stored and matured over a few weeks (i.e. neither pasteurised nor filtered), creating a specific type of lager called kellerbier, which is famous in Franconia. At 4.8% ABV, sip it slowly and savour – it’s smooth and satisfying.…

El Vermut sangria This sangria is based on the recipe Macarena and her friends used to make in Murcia. It’s now served at London bar El Vermut during the summer, and is made with Vermut Arlini. It comes from Jumilla, Murcia, and while it’s sweeter than other vermouths, it balances this recipe, creating a refreshing sangria. SERVES 8 PREP 5 mins NO COOK EASY V 1 banana, sliced 1 orange, sliced 1 pear, sliced 1 lemon, sliced 420g can peaches in syrup, cut into thin slices 200ml Vermut Arlini (or any sweet red vermouth) 750ml bottle red wine large handful ice 200ml bitter lemon or lemonade extra lemon and orange slices, to garnish (optional) 1 Put the banana, orange, pear, lemon and peaches in a large pitcher with the syrup…

We may be most familiar with the large green mangoes we find in our local supermarkets, but they come in many exotic varieties, grown mainly in India and Pakistan. Here are a few of our favourites: Alphonso mango Alphonsos are often said to be the ‘king of the mangos’. They have a mustard yellow skin and a bright orange flesh. Grown mainly in the west of India, they have a deeply fragrant flavour and rich, creamy texture. Chaunsa These are longer than most with a thinner skin and golden yellow colour. They have a rich, sweet flavour and almost fibreless texture. They are available between late June amd September and can be bought online or in boxes from Asian supermarkets. Sindhri The Sindhri mango is known as Pakistan’s national fruit.…

To celebrate our 30th birthday, we’re inviting you to join us at our first ever cookery class pop-up event. Choose a half-day course hosted by Good Food experts Barney, Esther, Miriam or Anna and enjoy a light lunch or dinner plus wine provided by Laithwaite’s and a gin, whisky or prosecco tasting all for £150. Book now for these hands-on courses – there’s a maximum of just 20 people per class, so don’t miss out! HOW TO BOOK 1 CHOOSE YOUR COURSE • Knife skills & curry spice mixes with wine, plus a Gin Mare and Compass Box whisky tasting • Healthy comfort food: lighter versions of your favourite dishes with wine and a Nonsuch Shrubs non-alcoholic aperitif tasting • Pastry skills & working with chocolate with wine plus a Laithwaite’s Prosecco tasting…

Pesto minestrone SERVES 4 PREP 10 mins COOK 25 mins EASY Fry 1 finely chopped onion and 2 finely chopped celery sticks in 2 tbsp of olive oil over a medium-low heat for 8 mins. Add 1.4 litres hot vegetable stock, the zest and juice of 2 lemons and 170g orzo pasta. Simmer for 5 mins then add 120g frozen peas and 250g frozen spinach and cook for a further 5 mins. Swirl through 50g pesto and season to taste. Ladle the soup into bowls and top with 60g grated parmesan. Serve with flatbreads. GOOD TO KNOW low cal • calcium • 2 of 5-a-day PER SERVING 334 kcals • fat 17g • saturates 5g • carbs 24g • sugars 9g • fibre 8g • protein 19g • salt 1.4g…

garden tasks for August • Sow seeds of winter salad leaves, radishes and spring cabbages. • Keep harvesting summer veg, always looking out for crops that are ready. • Snip off and use the tops of herb shoots frequently, to keep them bushy. • Prune trained apples, pears and cherries. Cut out the old canes of summer-fruiting raspberries when you’ve finished harvesting them. • Prune plums after fruiting. • Lift onions with a fork and leave on top of the soil to dry out for a few days in dry weather.…

DENTAL CARE Keeping kids’ teeth healthy With dental decay in baby teeth a rising problem in the UK, and so much conflicting information around what children should and shouldn’t be eating and drinking, we sat down with the British Dental Association for their advice on keeping children’s teeth in top shape. Why are children’s teeth particularly vulnerable? British Dental Association: Children’s primary (or baby) teeth have thinner enamel than adult teeth. It doesn’t provide as much protection from the bacteria that, with sugar, can cause tooth decay. Which seemingly healthy snacks should we watch out for? BDA: Honey, dried fruit (such as dates, raisins and apricots), grapes and figs are ‘healthy’ foods that have high cariogenic – or tooth decay – potential. Keep an eye on the frequency of their…

Moroccan chicken with fennel & olives SERVES 2 PREP 10 mins COOK 45 mins EASY 1/2 lemon 1 tbsp rapeseed oil 1 large onion, finely chopped 1 fennel bulb, halved and thinly sliced, fronds reserved thumb-sized piece ginger, finely chopped 2 large garlic cloves, chopped 4 skinless chicken thigh fillets, halved and any fat trimmed 1/2 tsp each ground cinnamon and turmeric 1 tsp each ground cumin and coriander 400ml hot vegetable stock, made with 2 tsp bouillon powder 2 tomatoes, cut into wedges 6 Kalamata or green olives, pitted and halved generous handful coriander, chopped, plus extra to serve 70g wholewheat couscous 400g can chickpeas, drained and rinsed 1 Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from…

Harissa bean pizza This is one of those spur-of-the-moment breakfasts for when you are unprepared and there’s not much in the freezer or fridge. But for those very occasional days, this is easy, delicious and pretty quick. It’s a really good way of jazzing up the humble baked bean. I’m using naan as my base, but you can use whatever you have at home. SERVES 4 PREP 15 mins COOK 10 mins EASY V 2 large naan breads (or 4 pittas, or leftover bread) 2 x 400g cans baked beans 4 tsp rose harissa handful of baby spinach or 2 cubes frozen spinach 4 medium eggs 4 spring onions 1 Heat the grill to medium high. Put the naans on a baking tray. Open the cans of beans and spoon…

For decades, British food lovers have enjoyed the aromatic delights of dishes from the Far East. Indian, Chinese and Thai have long been favourites, both in restaurants and our own kitchens. Now, it’s Myanmar’s turn. As MiMi says, ‘Burmese food is a little like Thai food and a little like Indian food and a little like Chinese food. But the cuisine takes these elements and combines them with local techniques, ingredients and flavours to make something delicious and unique, as well as having a fair few curveballs of its own.’ I recently ate at Lahpet in London’s Shoreditch and was bowled over by its sweet, sour, hot and spicy dishes. But cooking them at home eluded me because of the lack of books to teach me the basics about ingredients…

It was during a visit to Australia nearly 10 years ago that husband and wife Mohsin Altajir and Martine Chapman first fell in love with wagyu beef after tasting a ‘mind-blowing’ steak. Like anyone interested in fine food, they’d read about wagyu cattle reared in Kobe, Japan, being fed beer and massaged to the rhythms of soothing music. This pampering, it was claimed, helped produce the cobweb of intramuscular omega-3-rich fat that runs throughout the meat. ‘Only partly true,’ said Mohsin, when I visited the couple’s 25,000-acre Blackford Farm in Perthshire. Their herd grazes there, 40 minutes north of Edinburgh in the gateway to the Scottish Highlands. ‘It’s all about genetics.’ That wagyu steak, bred Down Under, was the best they’d ever tasted – ‘so tender, so juicy, with incredible…

SERVES 2 PREP 1 hr plus resting COOK 10 mins MORE EFFORT 1 tbsp extra virgin olive oil 1 red chilli, finely chopped 1 garlic clove, crushed 100g picked white crabmeat 2 tarragon sprigs, leaves picked and roughly chopped 50g broad beans, briefly blanched and double podded For the sauce ½ tbsp olive oil 1 shallot, finely chopped 1 tarragon sprig 200g broad beans, frozen 200-250ml light chicken or vegetable stock For the pasta 300g semolina flour, plus extra for dusting 1 Make the pasta dough by mixing the flour with 150-160ml water and 1 tsp fine salt until it comes together. Knead to a smooth dough on a lightly floured work surface, about 10 mins. Wrap and chill in the fridge for 30 mins. 2 To make the sauce,…

What would the British summer be without barbecues? Better, arguably. As a nation, we have an expensive grill habit (the average Brit spends £210 on a new barbecue, according to a 2016 Idealo survey), but that does not mean we’re good at it. Too many British barbecues are chaotic, last-minute affairs where toasted hosts serve cremated chicken to sunburned guests. And, sorry, but could you eat that burger in a hot dog bun? It’s all we’ve got left. Surely we can do better? Here are 10 ways to improve barbecue season. 1. Ban men There are dense academic texts which, sociologically, seek to explain how masculinity intersects with incinerated pork products. Suffice to say, those least capable of producing good food (men who otherwise never cook), can regularly be found…

Gara Rock For a chic and quiet beach retreat If reversing on narrow country lanes to find a passing place breaks you out in a sweat, the approach to Gara Rock will be challenging. But be brave – you’ll be rewarded with one of South Devon’s most spectacular sea views (and a stiff Salcombe G&T, if necessary). The hotel’s remote location at East Portlemouth means the only passing traffic is on foot, so peace and quiet is guaranteed. The vibe is distinctly chilled with no formal check-in desk; instead, you’ll be directed to a squishy sofa and offered a welcome drink. The huge open-plan lobby is replete with cosy places to curl up and leads into the bar and restaurant, with floor-to-ceiling windows overlooking the sea. Soothing natural textures –…

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…