Innholdsfortegnelse for August 2020 i Good Food

One of the silver linings of recent times has been the opportunity to slow down, spend more time in the kitchen, learn new skills, and connect with family. Time we’ve previously taken for granted has become precious, and finding inventive ways to stay in touch has been a priority, whether that’s organising virtual parties and quizzes, or video calls while cooking. So this month, we’re celebrating the bond between grandchildren and grandparents, and the role recipes play in keeping us close. In the first of a new series, Punteha van Terheyden shares her grandmother Mami’s tahchin (p87). In this issue, Good Food also welcomes columnist Melissa Thompson, who will be introducing you to people, foods and projects that may be new to you. On page 118, she explains how this…

brilliant bakes by you Baking is bigger than ever, and these treats are some of our favourites. Tag yours using @bbcgoodfood or #bbcgoodfood what you’ve been cooking You’ve been busy making our recipes – here are some of our favourites. Tag yours using @bbcgoodfood or #bbcgoodfood Become a My Good Food member Join our online community at bbcgoodfood.com/user/login. It’s quick and easy to create an account, then you can save, organise and comment on all recipes. We’ve also created a Facebook community – just search ‘BBC Good Food Together’. You’ll find a space where you can ask our food experts questions, get inspiration for using limited ingredients and share photos and tips on what you’re making. Get advice on the site, too, or our social channels using #askbbcgoodfood. WAYS TO…

Alison Thiru ‘I will never do a big monthly shop again. I’m happy to do click and collect, and will go to a local fruit and veg shop regularly.’ Peter Young ‘I’m more invested in reducing my food waste now. I try to find different ways to use scraps that I would previously bin.’ Kate Wilson ‘I now get a veg box delivery, and find I’m using loads of vegetables I would never think of cooking with normally! I’m becoming a lot more inventive, adapting recipes to avoid going to the shop just for a couple of ingredients. It’s helped me save money and cut down on our food waste.’ Lucie Flint ‘Butchers, not supermarket. I’ve been meaning to switch for years and I’ll never go back now.’ Gemma Black…

A surprising start While you might associate ramen with Japan, it actually originated in China, and was brought to Japan by Chinese immigrants in the mid-nineteenth century. Savour the flavours There are many types of ramen, but the four most common are tonkotsu (made from pork bones), shoyu (soy-sauce based), shio (salt-based) and miso. Regional differences Areas of Japan each produce distinct styles of ramen. Sapporo is the birthplace of miso ramen, for example, and Hakodate is the home of shio ramen. Tonkotsu ramen, on the other hand, is thought to have originated in the Hakata district of Fukuoka city. Make our version of ramen in a slow cooker using the recipe on page 55.…

East London Liquor Co vodka & rhubarb £24 (12 x 250ml cans), eastlondonliquor company.com This cocktail has just the right amount of booze, so you can enjoy it on a hot day. The rhubarb really sings, tasting natural and fresh. Long Shot hard seltzers £33 (12 x 250ml cans), longshotdrinks.co.uk Long Shot’s premixed hard seltzers are made with fruit, alcohol and sparkling water. We like the strawberry and rhubarb best – refreshing, fruity, and not too sweet. Thomas Tipple raspberry bellini £20 (four 250ml cans), thomastipple.com Another well-balanced number, this blend of raspberries and sparkling wine is great for a picnic or brunch in the garden.…

Saturday Kitchen Matt Tebbutt welcomes a great line-up of chefs when Saturday Kitchen returns in August. Tune in on Saturdays at 10am to see Ching-He Huang, Glynn Purnell, Jason Atherton, Andi Oliver, Theo Randall and Shivi Ramoutar cooking live. Catch it from 15 August on BBC One and BBC iPlayer. BBC Sounds This month on The Food Programme, Sheila Dillon speaks to Carolyn Steel about our food future, and Romy Gill revisits the Sikh Welfare and Awareness Team. Plus, hear Melissa Thompson talk about diversity in food on BBC Sounds (turn to p118 to read her new column). Listen live on Sundays at 12.30pm on BBC Radio 4. Kathryn Custance…

Microplane pizza cutter Not only is this super-sharp, it’s also a great shape and height for applying pressure, meaning you can glide through pizza more easily than with a long-handled cutter. Plus, it comes apart for easy cleaning. £14.35, hartsofstur.com Garofalo Bufala mozzarella bocconcino These little mozzarella balls are seriously creamy and melt really well. Perfect for pizza. £4.59, Ocado Lodge pre-seasoned cast iron round frying pan Making a frying pan pizza? For best results, we recommend a cast iron skillet pan like this one. £39.98, Amazon Mutti pizza sauce If you’re going to use a ready-made pizza sauce, we like this one for its fresh, natural and rich tomato taste. £1.99, Tesco KitchenCraft Taylor Pro touchless TARE digital dual kitchen scale Hands covered in dough? No problem. These ‘touchless’…

Lamb spanakopita Spanakopita is traditionally made with filo pastry, feta and spinach. Here, we’ve added lamb, slow-cooked in stock with cinnamon. The addition makes this richly spiced, comforting pie deliciously moreish. Any leftovers can be reheated the next day, or eaten cold alongside a punchy salad. Esther SERVES 6 PREP 40 mins COOK 2 hrs 55 mins MORE EFFORT 2 tbsp olive oil 800 lamb neck or shoulder g , cut into chunks 500ml lamb or chicken stock 1 cinnamon stick 1 bay leaf 1 tbsp butter 1 onion, finely sliced 2 garlic cloves, crushed 1 tsp ground coriander 1 heaped tbsp ground cumin 1 heaped tsp ground cinnamon 500g spinach 150g feta, crumbled ½ small bunch of mint, leaves picked and finely chopped 2 tbsp pine nuts, toasted 1…

Draw around an 18cm round tin on baking parchment. Dab a few blobs of meringue at the corners, turn and stick the parchment to a baking sheet. 1 Spoon the meringue into the centre of the drawn circle. 2 Spread the meringue to the edges of the circle using a palette knife. Swipe around the edges to create straight, tall sides, then smooth the top. 3 Drag the knife, or a spoon, through the meringue vertically from the base to top around the edge for a crown effect. Leave the spiked peaks, or smooth. The pav will expand as it cooks, giving it a rounded shape.…

1 Which type of beans are used to make baked beans? a) Borlotti b) Haricot c) Cannellini d) Flageolet 2 What does IPA stand for? a) Intensely potent ale b) International Porter Association c) India premium ale d) India pale ale 3 Bobotie is the national dish of which country? a) Nigeria b) Ethiopia c) South Africa d) Kenya 4 In which year did The Great British Bake Off first appear on TV? a) 2009 b) 2010 c) 2011 d) 2012 5 Which of these chocolate bars does not contain nuts in its list of ingredients? a) Snickers b) Double Decker c) Picnic d) Toblerone 6 Which flower does the spice saffron come from? a) Orchid b) Nasturtium c) Crocus d) Poppy 7 Gruyère is a cheese from which country?…

Vegan lemon meringue pie SERVES 6-8 PREP 20 mins plus 2 hrs 30 mins chilling COOK 1 hr 35 mins MORE EFFORT V 100g speculoos biscuits 100g digestive biscuits 100g dairy-free butter, melted 25g coconut oil, melted For the filling 3 lemons, zested, plus 200ml juice 100g caster sugar pinch of ground turmeric 40g cornflour 60ml soya cream 40g dairy-free butter For the meringue 100ml aquafaba (the liquid from a can of chickpeas) ½ tsp xanthan gum 100g caster sugar 1 tsp cream of tartar 1 Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, dairy-free butter and coconut oil in a food processor and blitz to fine crumbs. Tip into the tin, then press into the base and up the…

anna I was vegetarian for about five years, and during that time, I ate a lot of pastry. Nut roasts were out due to an allergy, so pastry cases and parcels of anything cheesy were something of a Sunday lunch tradition. That’s probably where my love of cheese came from! I also became obsessed with anything umami-rich, such as olives, sundried tomatoes, and soy sauce, so I started putting these ingredients in everything. I introduced meat and fish back into my life when I fell in love with the idea of cooking as a career, and started developing a love for anchovies, miso and parmesan. Here, you can take it either way, but the added salty, rich, umami kick that’s injected into the onions makes my quiche an outstanding centrepiece.…

1 BBC Good Food Together Join our fast-growing community on Facebook created with you in mind. facebook.com/groups/ bbcgoodfoodTOGETHER Looking for suggestions on starting your sourdough, in need of some baking inspiration, or want to give the latest bakewell tart craze a go? Join our wonderful community of home cooks that share tips, tricks, advice and even baking fails with each other for a light-hearted escape. 2 Food inspiration direct to your inbox Sign up to our free Good Food newsletter at bbcgoodfood.com/howto/ guide/sign-good-foods-newsletter and get extra recipe inspiration straight to your inbox. Our regular email update gives you a first look at brand-new recipes, plus our take on foodie news and events, and exclusive reader offers and promotions.…

ACTIVITY IDEA “You can make purple, blue and pink dye all from one red cabbage” How to make natural dyes Looking for a fun weekend project with the kids? Try making your own dyes using simple kitchen ingredients. These natural dyes work well for colouring any white fabric such as socks, t-shirts, scrunchies or wool. If you want to achieve a tie-dye effect, wrap elastic bands tightly around your item before you dunk it into the dye and allow it to dry before revealing. Getting ready This is a messy one, so do wear gloves and aprons, and cover your surfaces with a few layers of newspaper before you start, or pop a wipe-clean oilcloth on the table. The dye will work best when the water is still warm, so…

I am many decades past my child-rearing days, but watching Punteha adapt Iranian recipes with her modern knowledge of children’s nutrition has shown me how to feed a child a balanced diet. She still gives Millie treats and a taste of various goodies we adults enjoy, but her core diet is healthy, balanced and a joy to watch. It means Millie is growing up to be adventurous and open to different flavours, and eats lots of fruit and vegetables without fuss. Because of baby-led weaning, which I’d never seen before, she has become a master of fine-motor control. She also knows when she’s full up and just stops eating – even if it’s an ice cream!…

What is charcoal? Charcoal is a man-made coal, created by heating wood to high temperatures in a controlled environment. This dries it out and removes all of its oxygen, so it becomes a lighter, more efficient fuel. An average bag of charcoal can contain oak, beech and ash charcoal. Look for quality We have an ancient tradition of making charcoal in the UK. Look for sustainably produced charcoal, made from coppiced wood or approved by the Forestry Commission. This lights easily, burns better and won’t taint the flavour of the food, unlike charcoals containing accelerants. Cooking with wood Cooking with wood gives you flames, aroma, smoke and beautiful embers, but not all wood is suitable and fresh. ‘Green’ wood won’t burn properly; wood should be seasoned and dried before cooking…

PUT A LID ON IT I know we get fish and cottage pie, but a real pie’s got to have a pastry lid. The types of pastry you can use are hot water, suet, short, sweet, filo... there are so many variants. WHAT’S INSIDE COUNTS Pies can be cheap and cheerful at a football match, or served in top-end restaurants, but either way the ingredients have to be lovely; they’ve still got to be treated with love and respect. Someone could make a chicken tikka pie with a lot of care, heart, and soul and make it delicious, and someone could make a really bad steak and ale pie – which one is going to be best? The one that’s been looked after and loved. That’s the one I’d rather…

Blackberry gin fizz This is a soft, mellow, fruity formula. You could also use sloe gin or blackcurrant vodka, if you like. SERVES 1 PREP 5 mins EASY V 50ml blackberry gin (see tip) 25ml lemon juice, plus lemon slices to serve 2 tsp sugar syrup 1 small egg white ice sparkling water 1 blackberry or thyme sprig, to garnish 1 Tip the gin, lemon juice, sugar syrup and egg white into a cocktail shaker. Shake well until frothy, then add a large handful of ice and shake again until the outside of the shaker feels cold. 2 Double-strain into a tall glass filled with some more ice, then top up with the sparkling water. Thread a blackberry onto a cocktail stick to use as a garnish, or top with…

@JoannaBlythman I was ever so grateful for online shopping during the lockdown. What a relief it was to avoid those socially-distanced queues. And the opportunity to support small producers was an added bonus. Restaurants closed almost overnight, plunging their suppliers into crisis. Cheesemakers, for instance, reported a terrifying 80-90 per cent slump in sales. Fish merchants lost the chefs who normally snapped up most of their catch. It made me happy to think that ordinary retail customers, like me, could help them survive the crisis – especially my favourite self-employed chocolatier. Never before has scoffing chocolate felt like a social service. There were other benefits. I sent boxes of cheese, chicken, and charcuterie to family as a way of saying that I was thinking of them, even if we couldn’t…

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We have begun work on a comprehensive plan to create and drive authentic change.…

With recent restrictions easing, you told us about positive changes that have come about in the last few months. They include living life at a slower pace (60 per cent), spending more time with family (47 per cent) and cooking more (46 per cent). Time spent on exercise, hobbies, home improvements and well-being also ranked. Cooking and eating habits have changed for 90 per cent of you, with 35 per cent saying your diet has improved, and 59 per cent ordering fewer takeaways. So, which habits will stick? Spending more time with family is now a top priority for 73 per cent, and for 65 per cent, friends, too. Supporting local food businesses has a vote of 52 per cent, and while many of you are concerned about social distancing,…

Full-on flavour beef burger £4 (pack of two), M&S These really are packed full of flavour. The thick beef patties are deeply savoury and almost umami, thanks to the addition of aged beef alongside standard mince. Mister Free’d blue maize tortilla chips £1.99 (135g), Waitrose & Partners Add a pop of colour to your next nacho night with these crisp salted tortilla chips, made from a mix of blue and yellow corn. Little Moons cookie dough ice cream bites £4.50 (pack of six, 192g), Tesco The perfect size for a sweet snack, these vanilla ice cream balls are studded with choc chips and coated in a layer of cookie dough. No.1 Santo Domingo chocolate ice cream £3.69 (480ml), Waitrose & Partners Made with Santo Domingo chocolate and West Country cream,…

FLAVOURED SPIRIT Spirit of Aloha 65 Created at a beach bar in Florida in the 90s, Aloha 65 is a naturally flavoured spirit infused with fresh pineapple, lemon, ginger, scotch bonnet chillies and a blend of herbs and spices. It’s a real taste of summer, with sweet pineapple balanced by savoury notes and warmth from the chilli and ginger. At just 27% ABV, it can be drunk on its own, over ice, or with soda water and lemon. For a longer drink, try it with ginger ale and mint. £26 (70cl), Amazon FLAVOURED GIN Cotswolds No 1 wildflower gin This latest offering from the Cotswolds Distillery has been designed with spritzes in mind. Taking inspiration from the distillery’s beautiful surroundings (and the wildflowers that grow there), it’s made by blending…

One of the food world’s most respected bodies, the Guild of Food Writers, has named BBC Good Food the Magazine of the Year, 2020, while the Professional Publishers Association Awards, established in the print industry for over a century, has named it the Special Interest Magazine Brand of the Year. The awards were each presented in June at online ceremonies. Guild judges said that Good Food ‘appeals to all levels of expertise, and it is particularly impressive that the magazine, now in its 31st year, continues to be fresh and innovative.’ The magazine ‘pulls you in with wonderful design and photography’, and provides ‘a really good read from beginner to experienced cook.’ Judges commented on the useful index, nutritional information, seasonal and budget-focused recipes. Another said, ‘It’s a publication that’s…

Rising Hope (£20, HQ Publishing, 20 August) Luminary Bakery is a London-based social enterprise that supports disadvantaged women, including those who have been homeless or experienced abuse, by offering courses, employment and work experience in its bakeries. Its first book combines inspiring stories from some of these women, alongside beautifully illustrated sweet and savoury recipes. Must-try recipe Honeycomb cheesecake blondies Brunch the Sunday Way by Alan Turner and Terence Williamson (£14.99, Frances Lincoln) The duo behind the hugely popular London brunch spot Sunday Café shares over 70 of the café’s best dishes, proving that brunch can be more than just eggs on toast (although there’s plenty of that, too). It features epic waffles, fritters, pancakes, cakes, jams and drinks. Don’t miss the smoked haddock rarebit and…

Spanakopita is one of the Mediterranean’s most famous dishes. Meaning ‘spinach pie’, it originates from ancient Greece, and was eaten as far back as 400 years ago. The most famous versions of the pie come from the north-west region of Epirus. Traditionally, the pie is made using cooked spinach, feta cheese, onions and filo pastry. Occasionally, fresh herbs were also added, such as parsley, mint or dill. It is similar to a Turkish börek and filo-wrapped pies eaten in other Mediterranean countries. Now, you’ll find spanakopita in most regions of Greece, sold in restaurants but most commonly in bakeries, served slightly cooled or at room temperature.…

Heritage tomatoes (also known as heirloom tomatoes) are an open-pollinated, non-hybrid cultivar. Known for their distinct, colourfully patterned skins and knobbly, varying shapes, they often have a much more pronounced flavour than standard supermarket tomatoes, and can range from sweet to fragrant or slightly acidic. If you can’t find them locally, try online. We used The Tomato Stall (£22.50 for 3kg, thetomatostall.co.uk) , a company based on the Isle of Wight that focuses on sustainability and delivers various types of tomatoes. Once you’ve tasted the different varieties on offer, it’ll be hard to go back to supermarket ones.…

Caribbean food expert Riaz Phillips has gathered comfort food recipes from chefs, home cooks, Instragram influencers and restaurateurs from a large pool of the UK’s diverse food talent to share in a new book, to raise awareness and funds for the Majonzi Covid-19 Bereavement Fund in collaboration with the Ubele Initiative (ubele.org). Drawing inspiration from as far and wide as Uganda to the Philippines, Riaz has recruited some names you may recognise, such as Bake Off star Ruby Tandoh, the Cinnamon Club’s Vivek Singh and Great British Menu champion James Cochran (read our interview with him on page 111), as well as pastry chef Ravneet Gill and Filipino food champion Mary San Pablo, whose arroz caldo is featured overleaf. With many of the book’s contributors born and bred in the…

Quiche makes a great summertime lunch or dinner, and the classic ham and cheese filling has always been a firm favourite in my family. We always ate it with baked beans – delicious in my opinion and filled with nostalgia. Since training as a pastry chef, I now make my own quiches, and love to adapt that traditional filling. Wanting to elevate what I’d grown up with and add more mature flavours, I decided to create this manchego and chorizo quiche. I particularly love the pastry here, as the spicy, smoky fat that’s released from the chorizo is mixed through the dough, making it crumbly and moreish. That, along with silky crème fraîche in the filling and the tang of the manchego, makes this far more than a standard ham…

Rainbow spaghetti Try making this as a sensory activity for babies and toddlers, or as a fun lunch. Serve with their favourite dressing and a salad. SERVES 4 PREP 20 mins COOK 12 mins EASY V 200g spaghetti a mix of food colourings (we used red, yellow, green and blue) To serve (optional) salad dressing or melted butter 50g cheddar, grated mixed salad leaves and veg 1 Cook the spaghetti following pack instructions. Drain, then divide between bowls, based on the number of colours you’d like to use (we made five colours). Add a drop of food colouring to each bowl, or combine two colours (such as red and yellow to make orange). Mix well, adding a splash of water to help the colour disperse, if needed. Leave for 5…

CHILL OUT Is fresh best? Dried, frozen and canned fruit and veg are budget-friendly, but how do they compare to fresh when it comes to vitamins and minerals? Nutritionist Nicola Shubrook explains. Frozen produce Nutritionally, frozen is almost like-for-like compared to fresh, and 80g counts as one of your five-a-day. Produce is usually flash-frozen within a few hours of harvesting, so the nutrients are preserved. Opt for 100 per cent fruit or veg, with no added sugar, salt, flavourings or preservatives. Canned produce In terms of macronutrients – protein, carbs and fats – canned produce is similar to fresh. Some may be slightly lower in vitamins and minerals, but it’s still a good source. Plus, 80g counts towards your five-a-day. Choose cans with no added salt or sugar, and fruit…

Despite the renaissance in preserving (who hasn’t tried to make their own kimchi or kept gently fizzing cucumbers under the stairs?), jam is much less popular than it used to be. Sales are falling, though marmalade, which was also on the decline, is slowly climbing back up (this is, apparently, the Paddington effect. I’m not kidding). Its demise is to do with health, of course. Traditional jam – the kind of jam that doesn’t need to be kept in the fridge after opening – is made with equal amounts of fruit and sugar. That’s a lot or sugar. These jams are also very sweet. When I wrote a book on preserving, Salt, Sugar, Smoke, I started to reduce the sugar; not for health reasons, but because jams with less sugar…

Bread & butter pickles This month, I’ve tried food writer Jennifer Joyce’s recipe for bread & butter pickles. Their name apparently comes from the American Great Depression, a time when gherkins were so cheap, people ate them as a sandwich filling with bread and butter. They really do have bags of flavour, so they make a great addition to a sarnie. For me, a fish finger sandwich is nothing without some gherkins, and these have the ideal balance of sweetness, sharpness and gentle spice. They pair well with burgers, hot dogs and barbecue dishes, so they make a great summertime project. Prepare them a day ahead. MAKES 500ml PREP 15 mins plus at least 4 hrs draining and chilling COOK 5 mins EASY V 400g small cucumbers (Lebanese or Kirby…

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. Fief du Temple Chenin 2019 Wine type Loire Chenin Blanc Characteristics Bright with lemon, apple and tropical fruit, rounded with a mineral freshness Try it with Antipasti salmon (p24) Escudo de Oro Muscat 2018 Wine type Spanish Muscat Characteristics Ripe and dry, with aromas of fresh grape, peach and…

WHAT IS A RUB? Rubs are flavoured seasonings made from dried herbs, spices, sugar and salt. They might contain just a few ingredients, or be made from a complex cocktail of different elements, all harmoniously coming together to create a new taste. Rubs are used a lot on barbecued foods, but also work with roasted meats and pan-seared items. HOW TO USE A RUB There are two main ways: • Apply a rub several hours or days before cooking. This way, it becomes more of a marinade, and really penetrates the food. This method will give you deep layers of flavour and tenderise cuts of meat, so it’s great for large bits of meat and poultry. But, it doesn’t work with delicate fish or veg. To apply the rub, gently…

1 If you love baking, it’s worth getting a tabletop mixer. There are some things you can do by hand, but for more involved baking, such as brioche, bun dough or Italian meringue, you’ll get the best results with a mixer. 2 Jerk seasoning is a lot more versatile than people think. It’s only associated with chicken, but I add it to fish dishes, season cooked new potatoes, whisk it into mayonnaise, toss into vegetables before roasting, or season a yogurt or buttermilk brine. It has so much depth of flavour that it can lift most ingredients. 3 For the best fish pie use a stock made from milk, fish bones and seafood shells to make the sauce. I grew up in Whitstable in Kent, which is famous for its…

Zingy blackberry lemonade SERVES 4 PREP 10 mins EASY V * Quarter 2 lemons and remove any pips. Put in a food processor with a few mint leaves, 150g blackberries, 50g icing sugar and 200ml water. Blitz until finely chopped – it will be juicy. Strain through a fine sieve, then bottle and chill until ready to drink. Will keep in the fridge for up to a week. Top with an equal measure of soda water or prosecco. GOOD TO KNOW vegan • gluten free PER SERVING 70 kcals • fat none • saturates none • carbs 16g • sugars 14g • Spiced apple snaps fizz SERVES 2 PREP 10 mins EASY V Put 50ml aquavit in a cocktail shaker with a squeeze of lemon juice, 4 tbsp cloudy apple…

@how_to_drink @planetvictoria If you’re longing for a change of pace after a summer full of crisp, icy whites and pale pinks, but don’t want to feel that summer is over by going full bear-hug-red, there is a refreshing alternative: the chilled red wine. Some types of wine are particularly suited to being drunk with a cool tingle, but actually you might want to think about putting any red wine you drink on a hot day in the fridge. Warm sun is no kinder to red wine than it is to chocolate or fresh fruit: it makes the flavours sag and ooze so you end up with a kind of red wine stew. Just 20 minutes in the fridge before opening can pep and perk a bottle up no end. But…

Biggestandbest We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipesforeveryone There are at least 70 new recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our regular easiest-ever recipes. Testedandtrusted All our recipes are triple-tested – once by the writer or chef, once…

TRENDS How we’ve changed Following tumultuous change in our lifestyles, we identify new habits in food and drink that could be here to stay New ways to eat and drink As more of us venture back out to pubs and restaurants, we tot up the 10 biggest food and drink trends that have emerged during the last few months spent at home, and how they may be shaping our future 1 Home happy hour No bars and pubs, no problem. Their closure didn’t stop us from getting our booze fix – a huge number of us turned our hands to mixology, and even home-brewing. Online searches for cocktail recipes rocketed by up to 5000 per cent, helped by a glorious bout of sunshine. STAYING POWER While they’re no longer ‘quarantinis’,…

As the country went into lockdown in March, frozen food sales soared, and we noticed one product in particular getting a lot of love: fish fingers. Yes, this breadcrumbed childhood favourite has had a real renaissance, with sales up by 21 per cent in the first three months of the year. Sarah Koppens, marketing director at Birds Eye, explains: ‘During unsettling times, consumers turn to brands and products they really know and love, and Birds Eye fish fingers is one of those special brands.’ This got us thinking about other nostalgic foods we missed. We asked the BBC Good Food Together Facebook group which nostalgic foods they’re making, and what they miss the most… • ‘Mini kievs. You can still buy them, but that’s my nostalgic food. My sister and…

With the flavour of kimchi and the pourability of a sauce, this is an ideal combo. We’ve noticed a few kimchi hot sauces on the market recently, including ones from The Urban Fermentery (theurbanfermentery.com) and Kimchi with Everything (kimchiwitheverything.com). The latest, from London-based Eaten Alive (eatenalive.co.uk), is our new favourite. It’s a balance of salty, spicy and acidic, with a slight (but not overpowering) fermented funk. Use it on cheese or eggs on toast, fried rice, ramen or barbecued meats. Raw kimchi fermented hot sauce, £3.99 (150ml).…

Olive & rosemary bread Similar to the Italian focaccia, this is the perfect bread to accompany soups, or dishes that require their delicious sauce to be mopped up. It’s very easy to make, requires few ingredients and goes a long way. When working with yeast, the water used to dissolve it should not be too hot, as this will kill the bacteria in the yeast. The pinch of sugar is not needed for flavour, but as a ‘feeding’ agent for the yeast. SERVES 8-10 PREP 25 mins plus at least 1 hr 45 mins proving COOK 40 mins EASY V 2 tsp fast-action dried yeast pinch of caster sugar 500g strong white bread flour, plus extra for dusting (optional) 100ml extra virgin olive oil, plus extra for proving and drizzling…

Nadiya manages the magazine and website queries we get in our inbox, and asks the food team for advice to ensure you get the right answer, whether that question is about baking the ultimate sourdough loaf or rescuing a recipe gone wrong. ‘I love talking to people every day and sharing everyone’s passion for food. Every time I get a food question I can’t answer, I speak to our cookery team and learn along with you.’ If you’ve listened to the BBC Good Food Favourite Recipes Podcast, you’ve heard her quizzing our food team about how to perfect your dishes, from dhal to drizzle cakes. To support the restaurant business, so hard hit by recent restrictions, Nadiya wants to hear from chefs and restaurateurs, from any background, across the UK.…

Vegetarian Summer magazine Find lots of new meat-free and vegan ideas, including great bakes, to enjoy the best of the season. On sale now, £5.99. 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. Tune in for lively chats with the Good Food team, Tom Kerridge and Britain’s best and brightest in food. Available at bbcgoodfood.com/ podcast…

Orecchiette is a slightly bigger pasta that looks like little ears (this is what the name means in Italian). It’s perfect in salads with a punchy dressing, and it has a lovely bite so it holds well for a few days. Freekeh is a grain made from young durum wheat that’s then roasted or smoked. It’s quick to cook and has a delicious nuttiness that works well in salads. Spelt is an ancient member of the wheat family, and a hybrid of emmer wheat and goat grass. It has a distinctive bite, and is best cooked and cooled. It makes a hearty addition to a salad. Giant couscous is an enlarged, round, bouncy grain of pasta. It’s a great substitution in any pasta salad, and can easily be scooped with…

Add a contemporary twist to your dining table with this pair of salt and pepper mills from Cooks Professional. They are designed in a choice of three contemporary colours: stainless steel, copper and graphite. Both mills are fully adjustable and can be used for coarse and fine grinding. To alter the grade, turn the adjustment dial on the base. Simple to use, the mills automatically grind the salt or pepper and are activated with an innovative one-touch system, allowing them to be used one-handed. HOW TO ORDER To order, call 0844 493 5654 quoting 102515 or visit clifford-james.co.uk/102515…

the dilemma We’re stuck in a sandwich rut–it’stuna ham mayo, salad and cheese & pickle on rotation. the solution Instead of reaching for that loaf of bread, get the kids involved and make something fun together. These rolls are simple and quick to make, and are packed with vegetables. Now’s the time to think outside the box. It’s true that sandwiches are quick, easy and convenient, but life’s too short to eat the same thing every day, especially when the options for exciting lunches are limitless. Noodles make a great afternoon meal, served hot or cold in soups, salads, stir-fries, or these colourful rice paper wraps. Inspired by Vietnamese veg rolls, our version is packed with good stuff, easy to make, and healthy, too. You may have to order the…

SERVES 4 PREP 25 mins COOK 8 hrs 40 mins MORE EFFORT * broth only 6 garlic cloves 8 chicken wings 1 onion, quartered ½ carrot, thickly sliced 1 thumb-sized piece of ginger, peeled and roughly chopped 500g pork belly (rolled is best) 6 tbsp white miso paste 10g dried shiitake mushrooms To serve 250g dried or frozen ramen noodles 4 baby pak choi, halved 4 large eggs 4 spring onions, sliced 1 sheet dried seaweed, sliced sesame seeds 2 tbsp chilli oil 1 tbsp sesame oil 1 Set the slow cooker to low and heat the oven to 220C/ 200C fan/gas 8. Peel the garlic, then put in a roasting tin with the chicken wings, onion, carrot and ginger. Roast for 30-35 mins, or until the chicken is golden.…

• Set toy dinosaurs or small figures in jelly and help kids ‘excavate’ them with a spoon. Make sure young children always do this under adult supervision to prevent choking risks. • Make pasta necklaces and bracelets together to develop kids’ fine motor skills. • Use different vegetables to make prints with poster paints, then turn them into homemade cards or wrapping paper. • Practise washing the dishes. Fill a large container with water and washing-up liquid, and fill it with plastic plates or food boxes and coloured sponges. Stick it in the garden, and let them have fun with it.…

Sweet potato jackets with stir-fried beef & beans This supper is an ideal pick-me-up after excerise and supplies iron along with vitamin C to support the body’s absorption of this important mineral. Sweet potatoes are rich in antioxidants, too. SERVES 2 PREP 15 mins COOK 50 mins EASY 2 sweet potatoes (about 175g each) 1 lean sirloin steak, trimmed of all fat (200g after trimming), thinly sliced 2 garlic cloves, finely grated 2 tsp smoked paprika 1 tsp cold-pressed rapeseed oil 1 green pepper, halved, deseeded and sliced 1 tsp cumin seeds 2 tomatoes, cut into wedges 400g can black beans, drained and rinsed 1 tsp vegetable bouillon powder handful of coriander, chopped, plus extra whole leaves to serve 1 small avocado, stoned, peeled, halved and chopped or mashed 1…

During lockdown, my parents self-isolated in Watford, while my husband Andy, our three-year-old daughter Millie and I did the same in Market Harborough. No more big family meals at mum’s on Saturday afternoons, or weekends spent eating and laughing together at my new house. Instead, I’d FaceTime them and wait impatiently for my mum, Ellie, to answer. I’d been gate-crashing their dinners via video, calling when I knew they’d be eating. Mum would answer and hold her chunk of tah dig (crispy ‘bottom of the pan’ Persian rice) to the camera and laugh. ‘Mikhori?’ she’d say in Farsi, asking if I’d eat some. When I groaned with the need for the food, she’d instantly feel guilty, wiping away tears, and so would I, the longing to see each other acute.…

Campfire smoky bean brekkie SERVES 8-10 PREP 10 mins COOK 30 mins EASY Heat 4 tbsp olive oil in a large frying pan, and sizzle 4 rosemary sprigs for 1 min. Remove and discard. Brown 6 chipolatas in the oil, then push to the side. Add 12 small cooking chorizo, halved, and 6 chopped hot dogs. Cook for 3-4 mins, then push everything to one side. Add 2 chopped onions and fry for 8 mins more, or until softened. Add 500ml passata, 300g barbecue sauce, 2 x 400g cans haricot beans, drained, and 2 x 400g cans borlotti beans, drained. Mix and bring to a simmer. Make eight to 10 gaps in the mixture using a spoon, then crack an egg into each. Cover with foil and cook for 10…

CUCUMBERS Pick a sheltered spot and train your plant to climb a support, only pinching out the tip when it reaches the top. Never let it dry out, and use a liquid fertiliser if the leaves become pale. Cut cucumbers from the plant as soon as their sides are parallel, and before they turn yellow. FENNEL Fennel can run to seed quickly, so water it frequently and mulch to conserve moisture. Grow it in free-draining, fertile soil and encourage a sweeter bulb by pulling the soil halfway over it when the stems swell. To harvest, cut the bulbs at ground level. Do this quickly if you see them starting to elongate. RASPBERRIES Pick raspberries every three days, selecting ripe, well-coloured ones that are firm but pull away from the core…

HOW TO Grill burgers Learn to make the perfect burger patties for the barbecue 1 Roll the mixture into balls, each about the size of a tennis ball. Put in the palm of your hand and gently squeeze down to flatten into patties until about 3cm thick. Cover and leave in the fridge to firm up for at least 30 mins. 2 Heat the barbecue. Cook the burgers for 5 mins until lightly charred (don’t move them around too much as they can stick), then turn over and top with cheese, if you like. Cook for 4 mins for pink, 5 mins for medium, or 6 mins for well-done. 3 Take the burgers off the barbecue. leave to rest on a plate so all the juices can settle. Slice…

WHY BUY? Portable barbecues make life easier for those of us who are short on space or without a garden. They also offer an economical alternative to wasteful disposable barbecues that can scorch grass, and are, ironically, difficult to dispose of. Provided you have the appropriate means to transport them – some of our choices would need to be taken by car rather than carried by hand – portable barbecues can be used on campsites, beaches and potentially parks, though you should check your local council website before using one in a public space. HOW WE TESTED How easy it is to put together: convenience is key here. We looked for models that can be assembled in minutes. Portability and storage: how easily the barbecue can be carried and how…

During a recent clear-out of the back of my kitchen cupboards, I came across my old pasta machine. I’d used it for about a week before I could no longer move in the kitchen for strands of spaghetti hanging from drying racks. But now I’ve found another use for it, thanks to Pippa’s new book. The cancer research scientist fell in love with Chinese food after her granddad started taking her to a dim sum restaurant. This eventually led her to a cookery school in Lanzhou, China, where she learned to hand-pull noodles in the traditional way, using flour, water, salt and hours of manual labour. Her videos on Instagram (@pippyeats) demonstrating her incredible technique are utterly mesmerising. But is making your own noodles worth the effort, compared to buying…

EXPERT ADVICE FORAGED COCKTAILS We asked writer John Wright about using seasonal and foraged ingredients in our homemade cocktails. 1 OTHER THAN SLOE BERRIES FOR GIN, WHAT FORAGED INGREDIENTS CAN BE USED? Raspberry vodka is very easy to make, and will be ready in just three months. It’s also superb, and a first-class cocktail base if you like things fruity and sweet. Rose petals, such as those of rosa rugosa, the Japanese rose, can be steeped in a decent vodka for three days, and are also great in a cocktail. You can even put it in a spray bottle and mist it over a drink to give your cocktail a perfumed top note. 2 AT WHAT TEMPERATURE SHOULD HOMEMADE LIQUEURS BE SERVED? Body temperature. 3 WHAT ARE THE BEST INGREDIENTS…

1 Keshia Thomas-Jeffers Keshia is on a one-woman mission to challenge the perception of Caribbean food in Britain, and show there’s more to it than jerk chicken. She shares mouth-watering recipes online, some of which feature on the menu of her south London restaurant Caribe’ (caribeuk. com). From perfect pholourie (fried dough balls made with gram flour) to Haitian griots (boiled pork that’s then fried), Keshia reveals hidden food gems and fascinating facts about the islands and their culinary history. @caribe_uk 2 Zoe Adjonyoh Zoe started by serving her peanut butter stew at a festival in east London a decade ago. Its popularity eventually led to Zoe’s Ghana Kitchen (zoesghanakitchen.co.uk). She’s since showcased Ghanaian and West African food in supper clubs, a long-term pop-up in Brixton, and her 2017…

Cumin (zeera) In Urdu, this is known as ‘simple spice’, and it’s used in veg and rice dishes, biscuits and lassis. Black cardamom Quintessential Pakistani cooking layers spices on different levels of a dish, and at different points, to create haunting flavours. You see black cardamom used in rice dishes like pilau and biryani. Coriander We use mint in fresh chutneys, and dill with vegetables, dhal or raita. But coriander is used in almost all dishes, and as a common garnish. We use it in barbecue marinades, on fish, and even as a base for green curry. Mutton Good cuts are prized on big occasions, such as weddings and at Eid. Palla Cooked with spices and dried pomegranate seeds, this fish of the Indus River is revered in Sindh. It’s…