Innholdsfortegnelse for March 2020 i Good Food

Every Friday, we use all the leftover ingredients from recipe development and testing in the Good Food kitchen to make #fridgeraidfriday dishes and ensure nothing is wasted (check out our Instagram for inspiration for your own fridge raids). This month, we launch a new series on sustainability (p105) to explain, explore and encourage eating a greener diet. Do we have all the answers? Sadly not: there is no one-size-fits-all approach to this subject, but we’re committed to reducing our food waste, recycling and reusing packaging. We invite you to join us on our journey to making better choices. We promise to stay up-to-date with current advice and share our learnings with you. We highlight eight principles recommended by The Green Food Project to start. Find out more about eating well…

Cheeky Monkey organic peanut butter puffs (60g), £2, Ocado and planetorganic.com These moreish, crispy snacks are perfect for peanut butter lovers. Chilli flavour is also available, if you like spice. Allinson’s time saver yeast (2 x 11g), 50p, ASDA Long proving time can put people off baking bread and buns, but this special yeast cuts that time in half – our bun dough proved in just half an hour. Gail’s Bakery seeded crackers (200g), £3.20, Ocado Super-crisp and studded with seeds and spices such as sesame, cumin and caraway seeds, these buttermilk crackers are great served with cheese or with dips. Pulse original lentil hummus (150g), £2.25, Ocado Made with green lentils instead of chickpeas, this hummus has a thicker texture, contains 30 per…

Fault line cakes From geode to unicorn, we love a cake trend! The latest to bombard our social media feed is the ‘fault line cake’, where a thick, uneven line of buttercream and sprinkles (or other decorations) breaks up the side of the cake. Pistachio Specialist online grocer Sous Chef (souschef.co.uk) reported that ‘pistachio’ was its second-most searched term in 2019. The little green nut is appearing in more restaurant dishes and recipes than ever before. Eco kitchen cleaning As we become more sustainably savvy, we’re looking for ways to be eco-friendly around the house. We’ve seen a rise in reusable washing-up sponges, as well as chemical-free, refillable washing-up liquids. Rosé gin We’ve spotted a few newly launched pink-hued gins made with rosé wine, including ones from Ginking (ginking. london),…

GIN Gin 1689 After being crowned King of England, Ireland, and later, Scotland, in 1689, Netherlands-born William III liberalised the production of gin (a traditionally Dutch drink) and made it popular among the British. Fast-forward three centuries, and Amsterdam Craft Gin Company founders Alexander Janssens and Patrick van der Peet decided to recreate a 300-year old recipe, dug out from the archives of the British Library. Despite not having the exact quantities, master distiller Herman Jansen helped the pair create a gloriously smooth, slightly sweet gin with prominent aniseed, clove and juniper notes. It’s a great gift for Mother’s Day. 42% ABV, £39.95 (70cl), masterofmalt.com LOW-ALCOHOL SPARKLING MEAD Gosnells of London Mead, the world’s oldest alcoholic drink, is made by fermenting honey with water and yeast. Peckham-based Gosnells has put…

The Pastry School by Julie Jones (£25, Kyle Books) Pastry chef and Instagram sensation Julie Jones shows us how to master the beautiful, ornate bakes she has become known for, at home. This really is a bible for baking that starts with an in-depth section on those all-important basic pastry recipes, techniques and methods (complete with useful step-by-step images), before plunging into an array of awe-inspiring showstoppers. These include sweet and savoury tarts, eclairs, pies and galettes. Definitely one for aspiring star bakers. Must-try recipe Pistachio tart with rhubarb tiles (pictured on the cover, above) The Curry Guy Light by Dan Toombs (£15, Quadrille) Dan Toombs, aka the Curry Guy, is back with a fourth cookbook on his favourite subject. This time, he’s taken the Indian…

READY STEADY COOK It may have a new presenter and competing chefs, but the old Ready Steady Cook spirit lives on. Contestants pair with a chef to make a feast from ingredients worth £10 in just 20 minutes. Watch them win green pepper and red tomato votes weekdays from 2 March on BBC One and BBC iPlayer. GREAT BRITISH MENU With a new host (comedian Susan Calman), format and set, plus more chefs and dishes to create than ever before, Great British Menu is back and at its best. Four chefs will compete in each region for a chance to cook children’s literature-themed plates at the final banquet. Watch this month on BBC Two and BBC iPlayer. Kathryn Custance HAVE YOU GOT THE NEXT BIG FOOD OR DRINK IDEA? Studio…

Jerk-style chicken pilaf SERVES 4 PREP 10 mins COOK 20 mins EASY 1 tbsp rapeseed oil 1 onion, finely sliced 4 boneless, skinless chicken thighs, cut into thick strips 1-2 tbsp jerk seasoning 1 green chilli, deseeded and sliced (optional) 2 large garlic cloves, crushed 2 x 250g pouches microwave basmati rice, cooked 400g can kidney beans, drained and rinsed 1 lime, zested and juiced, plus wedges to serve 3 spring onions, finely sliced ½ small bunch of coriander, finely chopped ■ Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for…

HEALTH TREND Rosemary, garlic & chilli popcorn SERVES 4 PREP 5 mins plus infusing COOK 15 mins EASY V 2 tbsp rapeseed oil 2 garlic cloves, lightly bashed 1 tsp chipotle or other chilli flakes ½ small bunch of rosemary, finely chopped 150g popcorn kernels 1 Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins. 2 Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway. GOOD TO KNOW vegan • healthy • gluten free PER SERVING 187 kcals • fat 7g • saturates 0.1g •…

Chana masala with pomegranate raita SERVES 2 PREP 10 mins COOK 35 mins EASY V * chana masala only 1 tbsp rapeseed oil 2 onions, halved and thinly sliced 1 tbsp chopped ginger 2 large garlic cloves, finely grated or crushed 1 green chilli, halved, deseeded and thinly sliced ½ tsp each cumin seeds, mustard seeds, garam masala and turmeric 1 tsp ground coriander 400g can chickpeas, undrained 4 small tomatoes (about 160g), cut into wedges 2 tsp vegetable bouillon powder cooked wholegrain rice, to serve (optional) For the pomegranate raita 150ml plain bio yogurt 25g pomegranate seeds 2 tbsp finely chopped coriander, plus extra leaves to serve 1 Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins. 2 Add…

Bake it Chop into chunks. Scatter with sugar, cover and bake in a medium oven for about 15 mins until soft. Poach it Cut into sticks. Scatter with sugar, add a splash of water and simmer gently for 8 mins until soft. Cook longer to soften completely for a purée or compote. Points to remember 1 There are two types of rhubarb Forced, which is grown in the dark, is available from the end of January and is bright pink. Field-grown comes later and tends to be thicker stemmed and brighter red and green in colour. 2 Rhubarb leaves are poisonous The leaves should never be eaten; remove and throw away. 3 Look for firm, snappable, stalks They should have no blemishes or signs of bruising. FLAVOURS…

• Keep sowing vegetable seeds, starting brassicas, leeks, lettuce, peas and parsnips outdoors in mild conditions, and beetroot, carrots, celery, peppers and tomatoes under cover. • Plant out early potatoes and rhubarb. • Hoe off young weed seedlings in dry weather. • Remove dead, damaged and diseased leaves and old runners from strawberry plants, and order and plant new runners. • Continue adding well-rotted organic mulches to the soil – be sure to do this around both fruit and veg plants. • Use cloches to protect young plants from the worst of the season’s weather.…

1 SPREAD THE WORD Inform family, friends and carers as well as teachers to ensure a safe, gluten-free environment for your child. You may need a doctor’s letter to prove this is medically necessary. 2 KIT OUT YOUR KITCHEN It’s important to avoid cross-contamination at home, so it’s a good idea to buy toaster bags or have separate boards and a gluten-free toaster. Always wipe , pots well and use different butter knives to prevent breadcrumbs from getting into condiments. LEARN MORE Joining a support group or charity such as Coeliac UK will help you navigate the challenges. You can find information packs for parents, carers and schools at coeliac.org.uk.…

SERVES 18 PREP 40 mins plus chilling COOK 40 mins EASY V 200g cold unsalted butter, chopped, plus extra for the tin 40g walnut halves 250g plain flour 75g golden caster sugar For the caramel 4 tbsp espresso powder 100g light muscovado sugar 2 x 397g cans condensed milk For the chocolate topping 300g dark chocolate, chopped 50g butter 30g white chocolate, chopped 1 tsp espresso powder 30g chocolate-coated coffee beans 20 walnut halves (about 50g) 1 Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment. 2 To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and1/2 tsp salt and blitz until the mixture…

“When I first saw this cake in the test kitchen back in 2013, I was blown away by it – a simple exterior hides checkerboard battenberg sponges, flavoured with almond and rose” Chicken, squash & pesto lasagne There must be Italian blood hiding in my ancestry because lasagne is one of my all-time favourites. This one has a creamy pesto sauce, shredded chicken and a layer of squash. It’s just as hearty and flavourful as the classic but fresher and more interesting, texturally. I often cook it for Sunday lunch – it’s wonderful with a dressed green salad and some crusty bread. SERVES 6 PREP 20 mins COOK 1 hr 5 mins EASY * 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed 4 skinless chicken breasts 1…

What you can and can’t recycle is a bit of a postcode lottery at the moment – you aren’t in control unless you’re prepared to take everything to recycling centres yourself (find out what’s recyclable in your area at recyclenow.com). While it can feel like recycling is a drop in the ocean and each of us can only make a tiny difference, everyone doing it together makes a much bigger impact. For example, every single drinks can that you recycle could save enough energy to power a TV for three hours, according to Which?. Or, try to cut your use of the packaging highlighted here. 4 PIECES OF FOOD PACKAGING TO AVOID INDIVIDUALLY WRAPPED FRUIT AND VEGETABLES Greenpeace recently highlighted the rise of individually wrapped produce by asking supporters to…

Even if you aren’t from the Emerald Isle, St Patrick’s Day is one of the events of the year for gathering with friends, sinking a few pints of the black stuff and tucking in to some hearty grub. Few nations do comfort food as well as the Irish. Its dishes are the stuff of legend; creamy, cabbagey colcannon; the full Irish fry-up; boxty (that super-satisfying potato pancake dish); scrumptious soda bread; and, of course, traditional Irish stew. Chef and restaurateur JP McMahon, based in the city of Galway, says, ‘Lamb stew, or Irish stew, as it’s come to be called around the world, is probably one of the best-known dishes that people associate with Ireland.’ Explaining its origins, he says, ‘If a sheep was killed at the landlord’s house, the…

The ancient – manchego From La Mancha, this iconic cheese is sweet, nutty and savoury with hints of dry grass or dried fruits. The renaissance – berkswell Created at the beginning of the 80s’ British cheese renaissance, this is made by draining the curd between two colanders. It has a spaceship-like shape with bobbles on the rind from the holes. Cutting edge craft – Little She This is a mould-ripened sheep milk cheese. The curd under the rind breaks down into a clean, sweet milk-like gooeyness, clear of the butter or leaf mould of typical bries and camemberts. Thanks to academyofcheese.org and paxtonandwhitfield.co.uk…

Guinness martini Celebrate St Patrick’s Day in style. SERVES 2 PREP 5 mins EASY V Pour 50ml dark rum into a jug with a handful of ice, 25ml cold espresso, 25ml vodka, 25ml crème de cacao and 100ml Guinness. Stir until the outside of the jug feels cold, then strain into two martini glasses. Cucumber, apple & spinach juice A refreshing and vibrant drink. SERVES 1 PREP 5 mins EASY V Put a 5cm piece of cucumber, 1 thick celery stick and a large handful of spinach in a bowl with 150ml unsweetened apple juice and the juice of 1 lime. Blitz with a hand blender (or in a jug blender or food processor) until smooth. Pour into a glass and serve, or first dilute with coconut water to taste.…

“It’s crucial that we have the widest food gene pool to protect our future” Food shopping is dull. Just think about the increasing homogeneity and uniformity of what’s on offer. Pick up a mango, for instance, and it’s likely to be the Tommy Atkins variety. All of our bananas come from a sole cultivar, the Cavendish. Look at the grapes displayed in the supermarket and odds-on they’ll be Thompson seedless. This problem extends far beyond our fruit bowls. The Food and Agriculture Organisation of the United Nations reports that, out of more than 6,000 plant species potentially cultivated for food, only nine account for 66 per cent of total crop production. It’s the same story with animal-based foods. Around 90 per cent of our milk, for example, comes from one…

Creative Caribbean Food At AllSpice Kitchen we believe anyone can make tasty Caribbean dishes with a little bit of help! If you love the taste of traditional food, why not experience it with a modern twist? Created for busy people, fuelled by fun, join us and play with your food! 07949 149436 allspicekitchen.com Butler’s Pies An award winning small family run business est. 2017 making homemade pies, pasties and sausage rolls. Supplying to local business, fish and chip shops, football clubs and individual customers from their shop based in Brackley. The pies and pasties are filled to the brim, and all pastry is handmade. As a small company they like to keep things personal, and aim for the highest standard. Deliveries are currently made to surrounding towns including many villages…

star letter I’ve just read Tony Naylor’s ‘unsavoury reality of breakfast in bed’ (Feb) and it made me chuckle. Like many living fast and furious lives, I am in search of moments to take a breath and slow down, even for 10 minutes. The prospect of breakfast in bed brings a smile to my face, and it’s something I look forward to. To be able to say I ate without leaving my bed feels like a triumph! Tony describes all the horrors that eating breakfast in bed might bring, but to those of us who enjoy it, I can tell you that most of those go unnoticed – instead I just indulge in a moment’s peace! Kirsty Saundercock, Devon Kirsty wins 12 bottles of Ermita de San Lorenzo Gran Selección…

NOW WE’RE EATING Savoury pain perdu Chefs are adding exciting new toppings to traditionally sweet French toast. Why not try this one for brunch Pain perdu, or French toast, is traditionally a sweet dish, often served with fruit, syrup or cream. Recently, we’ve been seeing savoury versions popping up on restaurant menus and in cookbooks alike. One of London’s newest restaurants, Allegra, offers a Japanese-inspired pain perdu, served with mushrooms, daikon radish, miso and egg yolk. Nadiya Hussain, on the other hand, opts for a comforting ham and cheese take on the trend. We’ve topped our version, right, with confit baby leeks, salty parmesan and a soft poached egg. It’s equally good served for brunch or a special lunch. Pain perdu with confit leeks SERVES 2 PREP 5 mins COOK…

Once dairy cows are ‘retired’ (or no longer producing enough milk), they’re sent to the slaughterhouse, where their meat is often used to make low-value processed foods or pet food. But there’s been a rise in producers championing this oft-wasted meat. The cured beef from Tempus Charcuterie is made exclusively from retired dairy cows, and its pork products from retired breeding sows. Founder and winner of MasterChef 2010 Dhruv Baker explains, ‘We have a responsibility to use animals that would otherwise have gone to waste. It minimises our impact on the environment, and, in our opinion, older animals are better. They have more flavour, better fat and incredible texture.’ We agree. Tempus’s cured beef has a silky texture and rich, long-lasting, savoury flavour. tempusfoods.com…

How it’s made Popular in Japanese cooking, miso is made by fermenting steamed soy beans with salt, the fungus aspergillus oryzae (koji), and sometimes rice, barley or other grains. Types of miso The most common types of miso available in the UK are white and red. White (or shiro) miso is mild and sweet thanks to its shorter fermentation time, while red (or aka) miso is fermented for longer, and has a deeper, richer, saltier taste as a result. Health benefits Not only is miso paste rich in protein, the fermentation process means it’s also packed with probiotics. It’s a good source of multiple B vitamins, vitamins E and K plus folic acid. & Keen to cook with miso? Turn to page 92 to make Tim Anderson’s vegan Japanese recipes.…

Husband-and-wife team Niall and Vicky let their personalities shine through in their range of fun chilli sauces. Based near Durham, Screaming Chimp (screamingchimp.com) offers a variety of sauces from mild to seriously spicy, all balanced with great flavour – plus, they’re vegan and gluten-free. The Vic’s Ol’ Smokey sauce is named for Vicky, ‘the Chimp Wimp of the family’, and is mild enough for those ‘starting their chilli journey’. At the other end of the scale is The Stinger: a sweet, fruity sauce with ‘a sting in its tail’ thanks to homegrown chillies. Niall fondly refers to their fans as ‘Chimpions’, and says they eagerly await limited-edition sauces like the Mon-Key Lime (made with habaneros and lime juice) or Howler, a fiery sauce made with a blend of ominously-named chillies…

Healthy magazine Get in shape with Good Food’s Healthy, packed with 90 simple, nutritious recipes and advice to help you feel good. On sale now, £4.99. On your tablet Download our interactive app at the Apple App Store. Good Food how-to videos Sharpen your cookery skills with our videos. Find over 200 at bbcgoodfood.com/ feature/videos. 18-21 June, Birmingham NEC See some of the UK’s top chefs, including Mary Berry, Nadiya Hussain and Michel Roux Jr cooking live. See p62 for details.…

Our podcast is back for a new series, this time with our cookery team sharing expert tips on the nation’s favourite dishes. Hosted by Miriam Nice, each episode delves into a new recipe with pro techniques to learn, our funniest foodie stories and trade secrets on how to fix kitchen disasters. We’ll be hearing from Barney, Cassie, Anna, Keith, Esther, Lulu and Liberty – plus, we answer your burning questions as posted on our social media channels. Get more info and links to every episode at bbcgoodfood.com/feature/podcasts Tom Kerridge will be back for a brand-new series at the end of March. Subscribe now. THE BIG TALKING POINTS IN THIS SERIES INCLUDE: • toad-in-the-hole• healthy katsu curry• pancakes• benedict eggs• dhal• sourdough• lemon drizzle cake• chilli con carne Search ‘BBC Good…

Soup maker with glass jug Create delicious soup from scratch in less than half an hour. You’ll have homemade soup with no mess and almost no effort with this 1100W Cooks Professional soup maker with glass jug. The soup maker has a manual pulse function so you can also use it as a blender to make smoothies, shakes and juices. Simply add the fresh ingredients of your choice to the glass jug, close the lid, select your preference of chunky or smooth soup and sit back – the soup maker will do the rest for ! you To order, call 0844 493 5654** quoting 98542 or visit clifford-james.co.uk/98542 JUST £45.99 (was £49.99) plus £4.95 p&p *…

the dilemma I need a no-fuss, make-ahead dessert that’s comforting and great for serving after Sunday lunch. the solution Freeze-ahead sponges can be kept on standby, so there’s little when very prep you want a pud. Cook from frozen while the main is in the oven for a perfect dessert time. every A frozen dessert comes in handy on many occasions, whether you have last-minute guests, limited ingredients, or a lack of time (or motivation!). We tend to think of iced desserts when we look to the freezer as ice creams and terrines, for example, but after Sunday lunch on a cold March afternoon, most of us are craving something that’ll stick to our ribs, preferably with custard. Steamed sponges are a personal favourite – they remind me of school…

With this bright green juice popping up all over Instagram, we asked nutritionist Nicola Shubrook if the health claims add up. Celery is 95% water, low in calories, and provides some vitamins and minerals. It’s a healthy food to include in a balanced diet, but there is not enough evidence to support some of the claims that have been made (especially on social media), including those touting celery juice as a cure for a range of conditions from eczema to ulcers. If you enjoy celery juice, there’s nothing wrong with drinking it, but juicing does remove valuable fibre, so in some ways just eating raw celery can be better for you. As always, if you have health concerns, speak to your GP or other healthcare provider. Discover more at bbcgoodfood.…

“Embrace rhubarb for its colour, taste and nutrients” British forced rhubarb is one of the seasonal specialities I look forward to the most. Available from mid-January to March (after which it’s replaced by field-grown varieties), it’s the life and soul of the party, announcing itself flamboyantly with its fuschia trunks and mouth-puckering sourness. It simply begs to be poached in syrup or roasted with sugar, citrus and ginger until tender but still shapely, willing you to smother it in cream, custard or yogurt. Emerging in winter, this dazzling vegetable is a gateway to spring and a sign of good things to come, but it’s also a reminder to enjoy what we have right now. The irony, though, is that it’s not seasonal at all; rather, it’s grown in a way…

Ravioli lasagne SERVES 2 adults, 2 children PREP 15 mins plus cooling COOK 1 hr 10 mins EASY * oil, for frying 6 sausages (we used Italian sausages with herbs and fennel) 2 x 400g cans chopped tomatoes with garlic & basil 200g baby spinach 500g spinach & ricotta ravioli (or any flavour you like) 75g mixture of grated cheddar and mozzarella 1 Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins. 2 Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of…

Spicy sesame, aubergine & courgette ramen This ramen defies ramen logic by being very delicious despite also being many things that ramen is not supposed to be: fast, simple, vegan, and based on a broth that’s nothing special. This is achieved through copious amounts of fat, particularly in the oil used to cook the veg and the tahini used to enrich the broth. It’s the perfect recipe to make if you need to convince anybody that not all Japanese food, nor all vegan food, is light and healthy. SERVES 4 PREP 15 mins COOK 30 mins MORE EFFORT V 3 courgettes 3 tbsp vinegar 1 tsp caster or granulated sugar ½-1 tbsp chilli flakes, plus a pinch 1 large aubergine 4 tbsp vegetable oil 4 tbsp sesame oil 1½ tsp…

OUR PROMISE We all need to eat, but our food choices shouldn’t literally cost the earth. The production, packaging, cooking and waste management of food has a huge environmental impact. In the last year, an overwhelming amount of information about the impact our food choices have on the planet has started to flood out via news outlets, websites, commercial channels and social media. We want to cut through the noise and bring clarity to the issues that directly relate to what and how you eat and drink, so that you can understand them more easily and make your own informed choices. We are committed to being transparent and finding realistic solutions to these issues, as we face the same ones ourselves at BBC Good Food in our test kitchen, at…

1 Roast beef tagliata Finely slice any leftover roast sirloin from p24 and lay on a platter. Scatter over rocket leaves and parmesan shavings, drizzle with olive oil and squeeze over lemon juice. Scatter over some sea salt and serve. 2 Ham & cauliflower cheese rarebit Shred any leftover ham from p28 and mix it with any leftover cauliflower cheese and some mustard. Pile onto a slice of toast, top with extra grated cheese and grill until bubbling and golden. 3 Chicken & roast garlic aïoli dressing Squeeze the garlic from p32 from its skin and mash to a paste. Mix with mayonnaise and some lemon juice. Use for drizzling over any leftover roast chicken. 4 Spring vegetable frittata Tip any leftover vegetables and pan juices…

THE RIGHT VESSEL Using an electric deep-fat fryer is the easiest and safest option, but if you don’t have one, the best pan to use for deep-frying at home, hands-down, is a wok. It is the deep-frying vessel of choice for any street-food stall without a deep-fat fryer and that’s for good reason. The shape of a wok means that it’s safer, quicker, easier and more economical for the depth of oil needed compared to any type of saucepan. THE RIGHT OIL Oils with a neutral flavour like sunflower, vegetable or groundnut are the best to use because they have a high smoke point (220C) – that’s the temperature they can be heated to before smoking and burning. You’ll never need to deep-fry above 190C, so as long as you…

Tom says, ‘Roast beef and Yorkshire pudding is famous the world over, like fish and chips. Our beef is some of the best in the world, if not the best in the world. Roasting it properly, serving it with Yorkshire puddings, and making the right gravy to go with it – that’s iconic. Because it’s quite easy to do and the veg garnishes are quite simple, it’s all about the produce and allowing it to sing.’ BEEF DO choose rib-eye It’s my favourite. It has that beautiful top cap of fat and a little eye of fat that runs through it. As you slice, it’s like a rib-eye steak but a whole joint of it. DON’T overcook it With a great cut of meat, you’ve got to look after it.…

1 Every kitchen should have a metal skewer for testing meat and fish. It doesn’t matter how beautiful your ingredients are if you’re under or over-cooking things. Insert the skewer into the food, leave for a moment, remove it, and touch it just under your lip where it’s quite sensitive. In time and with some practice, you’ll learn what “done” feels like for just about everything. 2 To add depth to your food, use umami flavours. Start working with ingredients like bonito flakes, kombu and miso, and watch the depth and richness of your cooking grow exponentially. These ingredients last a very long time in your pantry, too. 3 My go-to quick, four-ingredient meal is spaghetti tossed with olive oil and lemon juice, topped with shaved pecorino. The success of…

I was watching Swinton Lions RLFC when it happened. You will think I’m making that peak-northern detail up, but no, we were at a rugby league game when Mrs N turned to me, holding a potato ‘n’ meat pie, and said, grimly, ‘Pff! Potato pie, more like. Where’s the meat?’ Reader, in 28 years together, never have I felt more distant from her. I try to be understanding. She is posher than me (not hard) and southern (okay, East Midlands). She grew up around Melton Mowbray pork pies and what, to northerners, seem like impossibly decadent puff-pastry Pukkas. We are from different worlds. Even so, this betrayed a startling lack of interest in regional pie culture. I’m not saying I’m the better person (not out loud, anyway). But where I…

Kin Dee Combining two of Berlin’s biggest trends, fine dining and Thai food, Kin Dee might just be the city’s best restaurant. Chef Dalad Khambu takes flavours from her native Bangkok and locally sourced ingredients to create striking modern Thai dishes that pack a punch. Highlights from the menu include clams with house-made chilli paste and a sweet green curry with beef and aubergine. Tasting menu £47 per person. kindeeberlin.com Nobelhart & Schmutzig This is Billy Wagner’s love letter to Berlin, with dishes made exclusively with produce from the capital and its surrounding areas – you’ll find no tuna, lemon, or even pepper on the menu here. Seated around a kitchen counter, the 10-course tasting menu is served directly by the chefs, and features crisp potato latkes with apple sauce,…

Peter Sanchez-Iglesias’ Decimo, on the 10th floor of The Standard hotel, has views across London and 70s-inspired décor (think rattan and yucca). It’s a glamorous spot to eat. Sanchez-Iglesias also runs Michelin-starred Casamia and Paco Tapas in Bristol, but Decimo is his first London venue. The menu is Spanish with Mexican influences; small plates include croquetas, aguachile, quesadillas and tacos (p142), as well as mains such as quail with mole glaze, plenty of fish options and the very beautiful mushroom bomba rice (p142, and pictured right). Open for dinner Tuesdays to Saturdays from 6pm. decimo.london MENU De la frontera cocktail Mushroom bomba rice Baja fish tacos Beetroot with red wine vinegar dressing De la frontera MAKES 1 PREP 5 mins EASY Pour 20ml amontillado sherry, 15ml Campari and 20ml Dubonnet…

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 kcals, 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…

Rubies in the Rubble ketchup (300g), £3.50, rubiesintherubble. com This tastes like classic ketchup, but is sweetened with ‘rescued’ pears – that would have otherwise gone to waste – instead of traditional sugar (but you’d never know). Spare Snacks scrapples (12g), 60p, sparesnacks.com These super-crispy, fruity snacks are made by air-drying ‘wonky’ apples. A pack counts as one of your five-a-day – great for kids’ lunchboxes. Discarded sweet cascara vermouth (50cl), £17.95, thewhiskey exchange.com This sweet vermouth is made using cascara, or coffee bean husks. They’re a by-product of the coffee-making process and normally discarded, but lend a fruity note here.…

Pistachio & clotted cream biscuits Light, crumbly biscuits studded with nuts. £12.95 (250g), Fortnum & Mason Giant gin glass Because all gin lovers need a gin goblet in their life! £15, Oliver Bonas Reusable bamboo cup Pretty, practical and sustainable, this patterned coffee cup makes a great gift. £7.99, Sourced by Oxfam Colour pop enamel roasting and serving dish (26cm) Not only do these speckled dishes look great on the table, you can also use them on the hob and in the oven. £29.50, souschef.co.uk Forman & Field smoke & bubbles box Treat mum with this gift box that includes Forman & Field’s famous, grade one London cure smoked salmon and a bottle of bubbly. £56.95, formanandfield.com Double oven glove Add a pop of colour to mum’s kitchen with this…

How the nation decided Ask anyone for their favourite comfort food and you can be pretty sure that pie will figure high in their heart’s desires. But which pie? That’s the question we posed in our BBC Good Food pie poll to determine, once and for all, the nation’s most coveted lidded lovely. We began with eight categories, nominating two popular recipes on bbcgoodfood.com, to begin voting. Then, using a random generator, we pitted the category winners against each other on Instagram. The tension in our o›ice was ‘pie-pable’ as the tournament reached its conclusion. Then, to celebrate? You guessed it: we ate all the pies!…

Eggs kejriwal This is more or less a variation of Bombay’s famous chilli cheese toast, and is sold in more places now than the creator could ever have envisaged. You will notice that it is served with ketchup – most Indians love to be served ketchup with omelettes and other kinds of egg, including fried eggs. Don’t ask me where that love came from, but it’s there. SERVES 2 PREP 5 mins plus cooling COOK 15 mins EASY V 1 tsp salted butter, plus 1 heaped tbsp for spreading 1 small onion, finely chopped 2 thick slices bread 100g mature cheddar, grated 2 tsp English mustard ½ small bunch of coriander, finely chopped 1-2 green finger chillies, deseeded and finely chopped 3 large eggs 1 tbsp oil tomato ketchup, to…

Roast beef sirloin & béarnaise dauphinoise An intensely flavoursome, peppered sirloin joint is roasted with seasonal baby carrots. Serve alongside potatoes dauphinoise, enriched with tarragon, shallots and gruyère for a roast that will wow your guests without oodles of fiddly side dishes – and that means less washing-up as well. Esther Clark SERVES 10 PREP 45 mins plus resting and infusing COOK 1 hr 35 mins MORE EFFORT 2kg boneless beef sirloin, tied 2 tbsp olive oil ½ tbsp black peppercorns ½ tbsp sea salt 1 large garlic bulb 450g baby carrots, halved 200g watercress For the dressing 5 tbsp olive oil 2 tbsp cider vinegar 1 tbsp Dijon mustard ½ tsp caster sugar For the dauphinoise 40g unsalted butter, plus extra for the dish 3 banana shallots, finely chopped…

Leek, pea & watercress soup SERVES 4 PREP 10 mins COOK 22 mins EASY V * 1 tbsp olive oil, plus a drizzle to serve 2 leeks, finely sliced 4 small garlic cloves, crushed 650-800ml hot vegetable stock 80g watercress 400g frozen peas 1 small lemon, zested and juiced small bunch of parsley, finely chopped dairy-free crème fraîche and crusty bread, to serve (optional) 1 Heat the oil in a large saucepan over a medium heat and fry the leeks and garlic for 7-10 mins, or until softened and translucent. 2 Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves, then the peas, and cook for 5 mins until the watercress has wilted. Use a hand blender or processor and whizz…

Spring veg stew with cheddar dumplings SERVES 6 PREP 20 mins COOK 6 hrs EASY V * 2 tbsp olive oil 200g baby carrots, scrubbed, trimmed and halved if large 3 leeks, cut into thick slices 3 garlic cloves, crushed 3 tbsp plain flour 400ml vegetable stock 2 courgettes, cut into large chunks 2 x 400g cans butter or cannellini beans, drained 1 bay leaf 4 thyme, rosemary or tarragon sprigs 200ml crème fraîche 1 tbsp wholegrain mustard 200g broad beans or peas 200g spinach ½ small bunch of parsley, finely chopped, plus extra to serve For the dumplings 100g self-raising flour 50g vegetarian suet or cold butter, grated 100g mature cheddar ½ small bunch of parsley, finely chopped 1 Set the slow cooker to low. Heat 1 tbsp of…

Rhubarb, pistachio & rosewater compote Great with yogurt or porridge, or spread on French toast with ricotta. SERVES 1 PREP 5 mins plus cooling COOK 8 mins EASY V Chop 150g rhubarb into 4cm lengths. Put in a stainless steel saucepan with 15g caster sugar, 15g honey, a pinch of salt and1/2 tbsp water. Warm over a medium heat, stirring often, for 5-8 mins, until the rhubarb has collapsed and is tender. Taste, and, if you like it a little sweeter, add another spoonful of honey. Stir in1/2-1 tsp rosewater to taste and 2 tbsp chopped pistachios. Leave to cool, then serve as you like. GOOD TO KNOW fibre • 1 of 5-a-day • gluten free PER SERVING 294 kcals • fat 14 • saturates 2 • carbs 32 •…

St David’s Day 1 March For a cosy family dinner, try the slow cooker spring veg stew with cheddar dumplings on page 50, or celebrate in style with a savoury pain perdu with confit leeks on page 12. British Pie Week 2-8 March There’s a lovely ham, cheese & potato pie on page 70 that’s perfect for celebrating this delicious occasion with the family. National Butcher’s Week 9-15 March Get the best from our roasts special (p23) by visiting your local butcher. Sport Relief 9-13 March Need something for your charity bake sale? Head to page 90 for Esther Clark’s coffee & walnut millionaire’s shortbread. St Patrick’s Day 17 March Try a fabulous twist on an old fashioned made with Irish whiskey in our new drinks feature on page 120.…

NEED TO KNOW Coeliac disease in children One in 100 children in the UK are affected by coeliac disease, making it a real concern for parents. Dietitian Dr Frankie Phillips reveals how to spot the symptoms and what parents can do if they suspect their child has the condition. What is coeliac disease? It is an autoimmune disease which means the body’s immune system attacks its own tissues when gluten is consumed. The immune system mistakes the substances that make up gluten for something harmful, and releases antibodies that lead to inflammation and the intestine being unable to absorb nutrients. How is it different to gluten intolerance? It is important to note, coeliac disease is not an intolerance. The symptoms of gluten intolerance may be similar to those experienced by…

Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His book, The Home Bar (£25, Jacqui Small), is out now. Henry’s tasting notes and recipe pairings for other wines can be found at bbcgoodfood.com/ wine-club. Fili Prosecco A light Prosecco that is elegant and moreish Characteristics Creamy, steady and extra dry, with subtle apricot and lemon flavours Goes well with Sweet flavours Try it with Raspberry & coconut steamed sponge (p48) Ca’Bolani Prosecco Edizione Limitata An award-winning, refreshing Prosecco with a smooth taste Characteristics…

All the foods we choose to eat have some sort of impact on the planet. ‘Green eating’ or a ‘green diet’ is defined as a healthy, sustainable diet that’s good for you as well as the planet – and it’s easier to follow than you might think DEFINITION GREEN DIET.  The Food and Agriculture Organisation of the UN defines sustainable eating as ‘the diets with low environmental impacts, which contribute to food and nutrition security, and to healthy life for present and future generations’. In other words, a healthy diet today is a healthy diet for the future. WHY DO WE NEED A GREEN DIET? Most of our food isn’t produced in a sustainable way. Food systems as a whole generate 20›30 per cent of global greenhouse gases (GHG), with…

1 Arrange the fruit in the pan in a neat, snug circle around the outer edge. All the fruit should be going in the same direction. 2 Gently push the rest of the fruit into the middle, being careful not to break the circle. Press down gently so all the fruit lies flat. 3 Use your fingers to carefully tuck the pastry into the sides of the pan so that it ‘hugs’ the fruit. 4 Prick a couple of holes in the pastry using a sharp knife to allow steam to escape during baking. Find a recipe for apple tarte tatin at bbcgoodfood.com THIS MONTH Next level chocolate chip cookies, p112 Deep-fry with confidence, p114 A simple recipe for Irish stew, p116 A guide to whiskies, p120 & Get pro…

BEST BUDGET NAME Lakeland large roasting tin with pouring lip PRICE £12.99 For a budget model this tin has many features to recommend it, including its generous capacity, easy-to-clean, non-stick surface and a pouring lip that’s ideal for pouring off cooking juices. The only minus is that it’s not hob-friendly, so you’ll need to finish sauces, like gravy, in another pan. BEST BLOWOUT NAME Staub 1303018 PRICE about £80 Staub produce beautiful oven-to-table kitchenware and this roasting tin is no exception. Our roast looked all the more appetising against the stark black cast iron. The surface is not nonstick but becomes less adherent over time. Cleaning requires a bit more effort but you get plenty of those sticky, caramelised bits for tasty gravy and it’s worth the effort for long-term…

QUICK GUIDE TO WHISKY WHAT’S A BLENDED WHISKY? A blended whisky is a combination of different types of whisky. In Scotland, a blended whisky is a mixture of single malt and grain whiskies, while in Ireland, it’s a mixture of either pot still, malt and/or grain whiskies. WHAT DOES ‘SINGLE MALT’ MEAN? Single malt is a malt whisky that’s the produce of a single distillery. This means the whisky is made from 100 per cent malted barley and aged for at least three years. In Scotland, the whisky is generally double-distilled, but in Ireland it can be triple-distilled. WHISKIES EXPLAINED SCOTCH WHISKY To be called Scotch, the whisky needs to be produced in Scotland and aged for at least three years in oak barrels. Other rules apply for…

The brightness of the sunlight falling on the narrow valley looked severe, and it was. As he drove us up the dusty road, away from the Pacific coast, our host told us that, in Elqui, employers are required by law to provide sunscreen for outdoor workers. We passed sprawling vineyards filled with grapes destined to be dried for raisins or used to make pisco, and on we went, further in and up, until we reached a winery that only a visionary could have built. This was six years ago. The Elqui Valley was then Chile’s most northerly vineyard region, and also a magnet for stargazers. Now, Chile’s vineyards stretch farther north still, as winemakers questing for territory have ended up in Atacama – home to the driest desert on earth…

The Pig at Bridge Place, Canterbury “Checking in feels like slipping on a cosy cashmere jumper” Local fizz, seasonal pies and plenty of cosy nooks in which to curl up – a stay at The Pig is sure to make you feel at home. Checking in feels like slipping on a cosy cashmere jumper. Rooms in the main house – a smartly converted grade II-listed Jacobean red-brick building just outside Canterbury – are decorated in a colour palette of soothing sage, ivory and burnt orange, with wooden floors and brickwork softened by linen and velvet fabrics. There are also luxe lodges set in the surrounding 10-acre parkland, which come equipped with kitchens, squashy sofas and wood-burning stoves. The Hop Pickers’ Huts, neat retreats for two, sit on stilts over the…

1st And the winner is... Liberty Kitchen Saying street food can change lives seems like a bold statement, but in the case of Liberty Kitchen, which teaches prisoners new skills through cooking, it rings true. Based in HMP Pentonville and founded by Janet Boston, Liberty Kitchen’s ‘Ball No Chain’ menu sees prisoners making a range of meat and fish ball recipes, as well as vegetarian and vegan options. These are prepared in the staff canteen, then sold at street food venues around London. The ingredients are locally sourced. Awards judge Genevieve Taylor explains what impressed her: ‘It’s a really neat system and Liberty Kitchen has shown that the guys that have gone through it are leaving prison with skills, so it’s a very important social enterprise. But most importantly, the…

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 Customer engagement director Sabine Bullmore CONTENT Magazines editor Keith Kendrick Managing editor Lulu Grimes Senior food editor Cassie Best Food editor, video Anna 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 Acting deputy content & production manager Marianne Voyle Acting senior sub-editor Sarah Nittinger Sub-editor Rose Clark COMMERCIAL Digital publisher Anna Priest Acting digital publisher Gareth Mugford Head of partnerships Marc Humby INNOVATION Lead content strategist Roxanne Fisher E-commerce & reviews…

PB&J flapjacks MAKES 9 PREP 15 mins plus cooling COOK 30 mins EASY V 5 tbsp salted butter, plus extra for the tin 250g crunchy peanut butter 8 tbsp strawberry or raspberry jam 80g light brown soft sugar 200g rolled oats 1 Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square cake tin with baking parchment. 2 Put 3 tbsp each of the peanut butter and jam in separate small bowls and set aside. Tip the remaining peanut butter, the rest of the jam and the butter and sugar into a pan set over a medium heat and stir until everything has melted together. Quickly stir in the oats, then leave to cool for 5 mins. 3 Spoon the mixture…