Innholdsfortegnelse for April 2021 i Good Food

‘It’s important to build layers of flavour in dishes, but it’s equally important to show restraint and let ingredients sing for themselves,’ says Tom Kerridge, whose five-ingredient recipes bring out the best in fruit and veg and allow British beef and smoked fish to shine (p78). This issue is a celebration of spring, and what better way to welcome the season than to cook with the newest produce, such as asparagus, radishes and watercress, to name three favourites (p90). Eggs also play a starring role, from Diana Henry’s genius ‘jammy’ version (p86) and Ernestina Agyei’s garden eggs (p123), to shakshuka-style full English (p98) and the richest custard tart (p120). And, if you’re looking for sunny baking inspiration, try making Cassie Best’s schooldays sprinkle sponge (p58) or the magnificent snickerdoodles (p66)…

your letters I’ve been absolutely overjoyed with the changes you’ve made as a result of Black Lives Matter. Getting the real recipes by people who have not only visited the place of origin of a dish but actually grown up in a family where it’s eaten is just wonderful. BLM has also made me aware of how white chefs’ adaptations of world recipes means that chefs of other backgrounds get less exposure in food magazines or on TV, meaning they get fewer customers to their restaurants and have a harder time getting cookbooks published and sold. I’m so happy you’ve decided to do something about that, but more importantly, you’re contributing to a better and fairer world. Karin Westling, Stockholm, Sweden Join our Facebook community, BBC Good Food Together Connect…

What is it? Amchoor or amchur is a beige-coloured powder made from dried mangoes. Mostly produced in India and Pakistan, it adds tartness to everything from samosas, pickles and chutneys, to curries. It’s also used in marinades to tenderise meat. It’s made from unripe mangoes that are peeled, sliced and sun-dried before being ground. What does it taste like? It has a fruity, lip-puckering tang with a hint of honey. How should I use it? Zoe Simon, senior brand and innovation development chef at Waitrose & Partners, recommends: 1 Adding to dhal. A pinch brings a lot of flavour and a citric note. 2 Using it in marinades. It works well with paneer. 3 Making gunpowder potatoes using spices such as coriander, fennel, cumin and chilli, then adding amchoor for…

Tracklements feisty pineapple achar (220g) £3.60, tracklements.co.uk A sweet and sour chutney with a good hit of hot punchy chilli, this is very sweet and fruity, a bit like sweet and sour sauce, but with a good, chunky texture. Try it with pork chops and rice, coconut curries or in a cheese toastie. Willy’s organic apple cider vinegar with the mother (100ml) £10.99, Holland & Barrett Apple cider vinegar containing ‘the mother’ is said to have many health benefits. We love this one as it packs a proper punch of acidity but with a prominent apple flavour too. Try mixing with warm water, honey and lemon for a healthy morning drink, or use in salad dressings. Native Snacks salt & vinegar popped lotus seed snacks…

Stewed spinach eggs I quizzed a lot of my Swedish friends and family for their favourite Swedish foods, and this recipe was one I particularly loved for its simplicity and comfort. I often find cooking it for longer and evaporating as much of the water as possible means you don’t need it. If you find that the spinach is very wet, you can whisk 2 tbsp flour into the milk before adding it to the spinach. SERVES 4 PREP 10 mins COOK 20-25 mins EASY V 500g frozen spinach 1 onion, peeled and finely chopped knob of butter 150ml single cream 15ml milk grating of nutmeg ½ tsp white pepper 4 eggs For the herb garnish 1 small fresh red chilli, deseeded and thinly sliced 1 small red onion, peeled…

The Curry Guy Thai by Dan Toombs (£15, Quadrille) With a collection of best-selling Indian cookbooks under his belt, this is The Curry Guy’s first book on Thai cooking. Learn to recreate your favourite Thai takeaway dishes at home, from the perfect green curry to pad Thai and spicy duck jungle curry. With chapters on starters, noodles, curries, stir-fries, grills and desserts, you’re sure to find some new favourites. Must-try recipe Thai holy basil & chilli chicken stir-fry Wild Sweetness by Thalia Ho (£25, HarperCollins) Award-winning blogger Thalia explores the theme of nature in baking, with beautiful results. Split into seasonal chapters, she uses herbs and citrus in spring, fruits in summer, stone fruits in autumn and smoky flavours of coffee and nuts in winter. You’ll…

• We’ve used wholemeal flour in the pastry, but you can use just plain flour, or swap the wholemeal for rye or spelt flour for an even nuttier flavour. • This pie is a great way of using up odds and ends of cheese – there isn’t a cheese out there that couldn’t be grated or crumbled through the filling mixture. • Though not traditional, you could add more veg to the pie. Wilted spinach (squeezed of excess liquid), chopped watercress, or fried mushrooms would all go well.…

Easter rocky road cheesecake bars Here’s a good way to use up some of those mini Easter eggs – if you’ve got any left, that is. CUTS INTO 16 squares PREP 30 mins plus at least 2 hrs chilling and cooling COOK 10 mins EASY 175g butter 200g dark chocolate, broken into chunks 3 tbsp golden syrup 250g plain biscuits (such as digestive or rich tea) 50g dried fruit (such as raisins, dried apricots or dried cranberries) 25g mixed nuts, chopped (optional; you could use popcorn or extra biscuits, if you like) 50g mini marshmallows 2 gelatine leaves 50ml double cream 350g soft cheese 100g caster sugar 100g mini chocolate eggs 1 Line a 20 x 20cm tin with baking parchment and set aside. Put the butter, 175g of the…

If you can’t find black beans, red kidney beans are the next best choice. Choose canned beans in water, rather than brine 1 Vegan kebabs with avocado dressing SERVES 4 PREP 30 mins COOK 10 mins EASY V Mix 3 tbsp olive oil with 2 garlic cloves, crushed, 1 tsp chilli flakes and 3 rosemary sprigs, finely chopped. Cut 4 portobello mushrooms into quarters, then stone 4 peaches and cut these into quarters too. Cut 2 red onions into eight wedges each, and cut 2 large courgettes into eight chunks each. Thread alternate pieces of the veg and fruit onto eight metal skewers – you should be able to get two pieces of everything on each. Brush the kebabs with the flavoured oil and season, then set aside. The…

There was a time in Britain, though it’s hard to believe, before roasted Mediterranean vegetables. Pre-1980s we were unfamiliar with the olive-oil-rich flesh of meaty roasted aubergines, or the charred smokiness of wedges of red onion. I first ate them in Bertorelli’s in London in 1984, and soon after spotted a recipe for them that I pounced on. The mixture was just so good, the way the vegetables sucked up the oil, garlic and herbs with which they’d been cooked. It’s not surprising they’ve become such a mainstay. They’re colourful, healthy and even looking at a platter will get your juices flowing. I’m not keen on solo dining but I used to eat in Carluccio’s Caffè on my own – long ago, before the chain was sold – just so…

Carrots are one of the most common vegetables sold on supermarket shelves or included in our veg boxes. I often buy them to add to the base of a ragu or soup, then I’m left with an excess at the end of the week. When roasted, carrots will caramelise and develop a deep, sweet flavour (especially the baby variety). Roasted carrots also pair beautifully with warming spices such as coriander or Aleppo chilli, which is why I’ve used the method in my recipe on page 97, where roasted carrots are served on a deliciously creamy, cool bed of thick labneh. You could also toss roasted carrots into a salad or with some mixed grains, lemon juice and olive oil. I also like to whizz cooked carrots into soups with punchy…

Simit poğaça ‘I love this recipe, which my mother often made for me and my sister growing up. Now I make them for my son. The dough can be used for savoury or sweet buns, so it’s a good option when you want both. The typical Turkish breakfast is a bounty of delicious components: bread, olives, cheeses, and herbs, among many other things. These combine all my favorite elements into a delicious parcel to enjoy with a cup of tea.’ MAKES 20-22 PREP 1 hr plus at least 1 hr 30 mins proving and chilling COOK 30 mins MORE EFFORT V 350ml whole milk 7g sachet fast-action dried yeast 2 tsp caster sugar 2 egg yolks (freeze the whites for another recipe) 500g strong white bread flour, plus extra for…

• The right fish For this, you’ll need boneless fillets of fish with a layer of scaled skin. Salmon, seatrout, trout, seabass, cod, hake, pollack, bream and mullet fillets are ideal. Meatier fish like tuna and monkfish can also be skinned and pan-fried. Make sure your fish is dry and season with a little sea salt, especially on the skin, just before cooking. • The right pan A trusted non-stick frying pan is a must. If it’s not, the fish will likely stick to the pan and flake off – fish is a lot more delicate and less forgiving than a piece of meat when it comes to frying. • Heat factor Whether you’re cooking the fish in oil or butter, or a mix of the two, the pan should…

As the seasons change, we’re reminded again of new beginnings. Perhaps one of the best promises we can make ourselves when it comes to pastures new is to eat meat more responsibly. This month, I’m here to help with some breeds and cuts to look out for if you’d like to be a more ethical meat eater. Turn to page 126 for more on eating meat sustainably. Ex-dairy beef Once dairy cattle are spent for milking, the majority aren’t utilised for anything else. Not only does ex-dairy beef have a stunning depth of flavour, but the cattle are usually put out to pasture for longer – living up to eight or nine years in total. The resulting meat is fatty and rich, and what’s more, you’ll be consuming meat that…

Pink negroni SERVES 1 PREP 5 mins EASY V Combine 35ml pink gin, 25ml rosé vermouth and 15ml Aperol in a tumbler with a small handful of ice. Stir together until the outside of the glass feels cold, then garnish with a pink grapefruit wedge and a basil leaf, if you like. GOOD TO KNOW vegan • gluten free PER SERVING 140 kcals • fat none • saturates none • carbs 9g • sugars 8g • fibre 0.2g • protein 0.1g • salt 0.02g Sidecar mocktail SERVES 1 PREP 10 mins EASY V Put a coupe glass in the fridge. Put 50ml cold lapsang souchong tea, 50ml lemon juice and 1 tsp marmalade in a cocktail shaker and stir until the marmalade starts to dissolve. Stir in 1 tsp honey…

“These are good bottles toshare, or send to those you wish you could see” @how_to_drink @planetvictoria At this time of year, I’m usually thinking about wines to drink with friends and family. After all, even those who don’t celebrate Easter still have a long bank holiday weekend to enjoy. This year, I’m instead looking at bottles to share with those around you at home that might also be easy to send to those you wish you could see. One of the barriers to sending wine as a gift is the cost involved – either in delivery charges or minimum order price. So, I thought I’d start with a trio of wines from Tesco, all of which can be ordered as part of an online grocery order (providing a slot is…

Mizithra Fresh goat’s curd cheese. There’s a drier, cured version, but I’m talking about soft, creamy, slightly grainy, lightly acidic mizithra. It’s used in salads and to top barley rusk dakos (a bit like bruschetta) and makes amazing pies. Cretan thyme honey I use this a lot at Morito. Inhale and it feels like I’m in the mountains at home. Its flavour is herbaceous. Malotira Wild mountain herbal tea made from fluffy sideritis plants. It’s used as a therapeutic drink, but, in winter, everyone drinks it. It’s delicious, particularly sweetened with thyme honey. I also season pork or lamb with it. Tsakistes olives Meaning ‘bashed’. People pick bitter, unripe olives, then gently break the flesh with stones and cure them in salted lemony water. They’re used in cooking and make…

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.…

1 RETRO BIRTHDAY CAKES Feeling nostalgic? We are, because we’ve spotted the latest 80s-style trends in celebration cakes. Think hundreds and thousands, candles in primary colours (Dr Oetker), swags of intricate piping punctuated by glacé cherries (Lily Vanilli) or your favourite dinosaur depicted in icing (Waitrose & Partners). Give the retro-look a try at home with our sprinkle sponge recipe on page 58. 2 MORE CHEESE PLEASE! Creamy, salty feta has always been popular with our readers (you’ll find our recipe collection on bbcgoodfood.com), but recently a viral online recipe video has seen sales of the tangy Greek cheese booming in supermarkets. The recipe is simple – just bake a block of feta in a dish along with cherry tomatoes, garlic, basil and plenty of olive…

Often overlook trout in favour of salmon? Although it’s similar, fresh trout is firmer, meatier and more robust than salmon, which means it holds its shape well when grilled or fried. It also has a milder, more delicate flavour than salmon, so it’s great in spring salads, or ceviche (turn to page 93 for our trout & radish ceviche). Both salmon and trout are rich in protein, vitamin B12 and omega-3 fatty acids, and one of the few foods to be rich in vitamin D, which is vital to help maintain a strong immune system. You can find both fresh and smoked trout in your local supermarket or fishmonger, or visit chalkstreamfoods.co.uk to sample their rich & creamy smoked trout paté.…

NON-ALCOHOLIC APERITIFS Everleaf Forest & Everleaf Mountain Using sustainable ingredients and inspired by nature, Everleaf has recently expanded its range of alcohol-free aperitifs. Their Forest expression is the original formula (previously known simply as Everleaf) and has the pronounced taste of saffron, plus sweet, slightly smoky cassia, as well as quince notes, making it a great complex alternative to a standard soft drink. Serve as a spritz with soda water, tonic or sparkling grape juice and lots of ice. We also like their new Mountain expression, which is evocative of spring blossom and fruity pink gin, with a background hint of rhubarb and custard. £18, everleafdrinks.com BEER Voodoo Ranger Hazy IPA Springtime calls for a drink that’s as refreshing as a wild-water swim, and this new-to-our-shores brew from cult Colorado…

Competitive cooking This month sees the climax of three of the BBC’s most popular cookery competitions. On BBC One, MasterChef finalists may miss the opportunity to fly to a culinary hotspot, but they do get to cook at Le Gavroche for The Chef’s Table. Great British Menu’s contenders still produce the most extraordinary food on BBC Two, and the speedy Ready Steady Cook chefs on BBC One conjure up miraculous doable dishes from the simplest of ingredients. You can watch them all on BBC iPlayer. Get growing! Monty Don and the Gardeners’ World team are back every Friday at 8.30pm on BBC Two and BBC iPlayer with an hour’s worth of inspiration and advice. If you’re planning to grow your own veg, follow Sue Kent as she transforms her allotment…

Ripe Figs by Yasmin Khan (£26, Bloomsbury Publishing) Food writer Yasmin travels through Greece, Cyprus and Turkey, sharing recipes and stories from her eye-opening journey. Her recipes are influenced by the migrant communities she meets along the way, so alongside her versions of traditional Greek and Turkish dishes like spanakopita, Turkish kebabs and moussaka, there’s Afghan-spiced pumpkin, chana masala and Iranian aubergine & kashk dip. A book of hope, sunshine and beautiful food, it also shines a light on the plight of refugees in this diverse region. Must try recipe Halloumi saganaki (above)…

In our home, it’s a balancing act cooking food that everyone – adults and children – want to eat. These dishes are ideal for that: flavourful without being overpowering and nutritious but not so wholesome that  they put younger ones off. The chicken meatballs (p44) are an absolute delight – ricotta makes them light and the lemon zing is a real treat. Pepper steak (p48) is a regular for us – it’s quick and tasty. I love the crunch of the vegetables, too. I’m really proud of the harissa fish pie (p48), a take on a classic. The smokiness of the harissa and creaminess of the sauce goes brilliantly with the sweet potato mash on top. Chicken, lemon & ricotta meatballs with linguine SERVES 4 PREP 20 mins COOK 20…

cassie I like a robust stew with a bit of punch, and when chicken is on the menu, smoked paprika is my spice of choice. It adds smoky depth, which is balanced perfectly here with the sweet tomatoes. Beans bolster the dish, making a meal of what could otherwise be a soup, plus greens pack in some nutrients. A hearty bowl of chicken stew should always come with something starchy for soaking up the juices. My carb of choice here is a wedge of bread – if it’s slathered in garlic butter, all the better. Cassie Best, food director esther Chicken casserole is a childhood throwback for me, conjuring up memories of winter nights at my nan’s dining room table with saucy bowls of stew and fat dumplings to soak…

FROM THIS ISSUE Speedy smoked salmon quiche Whisk any leftover smoked salmon pâté from p24 through an egg and cream mixture with some extra chopped dill and a good pinch of seasoning, before pouring it into a shortcrust pastry case and baking until just set. Chimichurri-style pasta Make a quick, punchy pasta supper by stirring any leftover chimichurri-style sauce from p56 through cooked pasta. Finish with a grating of parmesan and a drizzle of olive oil. Simit salad Tear up any leftover simit poğaça buns from p111, drizzle with olive oil, bake until crisp, then toss through chopped tomatoes, cucumber and parsley leaves. Dress with more olive oil and lemon juice. Kraut slaw You’ll be left with some sauerkraut from the pastrami-style steak recipe on p80. Turn it into a…

FUN WITH FOOD Easter holiday activities Keep children entertained during the school holidays with these egg-cellent Easter-inspired ideas • Egg and spoon race Hard-boil some eggs (you can eat them afterwards), grab your spoons and go! Create a mini obstacle course for a bigger challenge – have kids crawl through tunnels or jump over cones. • Bake some cookies Even the smallest children can help make a batch of our easy Easter egg cookies (find the recipe at bbcgoodfood.com). • Make your own egg cups Cut a toilet roll into 5cm rings and stick onto cardboard bases. Let the kids cover the egg cups with papier-mâché before decorating, or simply paint them. The cups won’t last forever, but will add a special touch to Easter breakfast. ON TEST Kids’ meal…

Vanilla & cinnamon breakfast rice SERVES 4 PREP 10 mins COOK 35 mins EASY V 200g wholemeal basmati rice 200ml whole milk 2 tsp vanilla extract 3 bay leaves 1 cinnamon stick 12 dried apricots split in half widthways (so they still look whole) 4 x 100ml pots bio yogurt 12 walnut halves, broken into pieces 1 Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn’t boil dry towards the end of its cooking time. 2 Meanwhile, tip the apricots into a small pan with 300ml water and cook over a…

April sees the start of spring with longer, warmer days that require lighter dishes. Asparagus is the vegetable that, to me, marks the beginning of spring. I like it steamed and dipped in melted butter or dressed in lemon juice and good extra virgin olive oil. It works well simply with a good, succulent roast chicken. I’ve done a recipe for a riff on just that but with all the flavours of a classic caesar salad (opposite) – crunchy croutons, a rich and creamy dressing and shaved parmesan – this dish is easy and simple enough to still let the asparagus shine. Look for the chunkier, seasonal bunches of asparagus as apposed to its spindly sister variety. It has a good bite to it and needs no more than 2-3…

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 Guyendac 2019 Wine type Bergerac sec Characteristics Zingy with bright citrus flavours Try it with Crispy coconut prawn & mango salad, p146 Moonstruck Chardonnay Marsanne Viognier Wine type Chardonnay Characteristics Peach, pineapple and apricot with citrus Try it with Curried butter-baked cod with cauliflower & chickpeas, p26 A wine…

Of all the food experiences I have missed in the last year, one stands out: my regular trip to a falafel stall on the edge of London’s Shepherd’s Bush Market. It sold the greatest falafels I’ve ever tasted: crisp and crunchy on the outside, succumbing to a fluffy interior, bright green with parsley and coriander. Fresh from the fryer, I had them wrapped in flatbreads, bulging with hummus, onions, pickles and sauces. Several times, during lockdowns, I tried to recreate the experience at home – and failed, my efforts crumbling to mush in the oil. And then Sumac, the gorgeous new cookbook from Anas Atassi, came to my attention. Anas shares recipes (his mother’s) and stories from his homeland in Syria. Dishes include a take on the famous kibbeh hamoud…

ALL ABOUT VERMOUTH Beer and wine expert James Banks explains all you need to know about vermouth 1 WHAT IS VERMOUTH? A fortified wine with the addition of a neutral alcohol (such as brandy), herbs and bitter botanicals. It’s usually dry or sweet, and was traditionally a way of using up lower-quality grapes. 2 IS SWEET VERMOUTH ALWAYS RED? IS DRY ALWAYS WHITE? Generally, dry vermouth is white, more herbaceous and savoury. Sweet vermouth is usually red, more robust and sweet. But, blanc vermouth is a semi-sweet option that’s not as sugary as a sweet vermouth, with a light flavour and rich undertones. There’s also vermouth made with red and white grapes for a rosé style. 3 CAN YOU MAKE IT YOURSELF? You can make your own vermouth using wine,…

1 GOAT MEAT Cabrito has a one-sentence mission statement: to put all billy goats born into the dairy industry into the meat industry. Its founder, James Whetlor, explains, ‘the kid goats we rear for meat are male billies. Previously, these animals were a “waste product” born into the dairy industry with no purpose, as they don’t produce milk. Culling billies is an ethical car crash that we felt, in a time of dwindling global resources, was unacceptable. The UK has been slow to realise how delicious, easy to cook and highly nutritious goat meat is. In many cultures, goat meat is highly prized, from Mexican goat barbacoa piled onto tacos to Indian goat bhuna. You don’t have to eat goat at every sitting – just occasionally replace lamb with goat.…

Crispy coconut prawn & mango salad SERVES 2 PREP 20 mins COOK 15 mins EASY 160g raw king prawns, peeled 200ml coconut milk 1 large lime, ½ juiced, ½ cut into wedges to serve 2 tsp sesame oil ½ tsp caster sugar or honey 2 large handfuls of watercress or baby spinach (or use a mixture) ½ mango, stoned, peeled and sliced or cut into chunks 1 small avocado, stoned, peeled and sliced ½ small red onion, halved and thinly sliced ½ small bunch of mint, leaves picked 1 large red chilli, deseeded and thinly sliced vegetable oil, for frying 2 tbsp desiccated coconut 2 tbsp cornflour 1 Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the…

Olia Hercules Expand your recipe repertoire with Olia’s Ukrainian dishes (p104), and hear her talk about borscht on the Rookie and Nice Podcast, out every Wednesday. Ernestina Agyei Learn about Ghanaian cuisine (including what a ‘garden egg’ is) with an excerpt from Ernestina’s episode of our World in Your Kitchen video series (p123). Melissa Thompson Cook Melissa’s favourite family midweek meals for nutritious, satisfying dinners that kids and adults alike will love (p42). Jeremy Pang Learn to make a traditional Thai green curry with the help of the School of Wok chef and owner Jeremy Pang on page 116. WE ARE BBC good food…

Food can bring us together in even the most unusual circumstances, and after a shout-out on our Good Food Together Facebook group, we wanted to highlight someone who’s bringing joy to the community by documenting his meals on-the-go. Member Kirsty wrote to us about truck driver Robert Booth from Dover, who has been reading Good Food magazine for 15 years. ‘He posts about his adventures and shares the culinary delights he conjures up in his cab. He keeps us all laughing,’ she told us. Although Robert spends five days a week away from home, working long hours and often sleeping in his truck, he’s become something of a celebrity on the page by posting daily pictures of what he’s cooking alongside uplifting stories about his life on the road. ‘In…

Equinox River Cottage kombucha – garden (275ml) £1.75, Waitrose & Partners This fresh-tasting kombucha is well-balanced and not too sweet. It has a chamomile tea base, zing from pink rhubarb and herbaceous notes. Blighty Booch organic ginger kombucha (12 x 33ml) £38, blightybooch.com Brewed in Wales with black tea from Hunan in China, this is refreshingly tangy with a good balance of sweetness and warming notes of ginger. LA Brewery sparkling English rose (750ml) £10, labrewery.co.uk For a booze-free alternative to fizz, try this champagne-inspired kombucha. It has gentle floral notes of rose and elderflower, zesty acidity and a hint of background funk.…

Each month, we introduce you to the experts who create content for your favourite food brand Nicola is a qualified nutritionist registered with the British Association for Nutrition and Lifestyle Medicine (BANT), with over 12 years of experience. She is also a member of the Institute for Functional Medicine, and has trained with the National Centre for Eating Disorders. Along with running her private clinic, Nicola writes for the BBC Good Food website, sharing her knowledge on everything from the health benefits of sourdough and kimchi, to whether coconut oil is good for you. When she’s not writing or helping her clients, Nicola loves to unwind by cooking, especially using produce from her allotment or garden, going for walks in nearby Epping Forest or relaxing with needlepoint and a boxset.…

Wacaco Minipresso GR espresso maker £36.90, wacaco.com No pods or power needed! This hand-sized gadget has an integrated manual pump, and produces delicious espresso with silky crema. Awarded the best portable espresso maker when tested by the Good Food team. Black Bee spring honey £6.50, blackbeehoney.com British honey gathered from a single source in Somerset, where bees feast on hawthorn and plum blossom. Uashmama wine bag £22, uashmama.com Made from sustainably sourced and reconditioned raw materials, this Uashmama wine caddy is treated with natural vegetable waxes. Great for picnics. Lowlander Cool Earth Lager (330ml) £2, Sainsbury’s Brewed with lemongrass for extra zing, this refreshing pilsner has eco credentials. For each can sold, Lowlander adds to an ongoing seagrass meadow planting effort, which helps reduce carbon and protect sealife. Notabag £22,…

sharing lunch Smoked salmon pâté with tear & share brioche buns ‘This pâté has all the creamy, rich flavour of a smoked salmon bagel with soft cheese and capers. Paired with golden, butter-laden tear-and-share brioche, this makes for a tasty and indulgent spring lunch.’ Esther Clark SERVES 4-6 PREP 1 hr plus at least 3 hrs 20 mins proving, chilling and cooling COOK 30 mins MORE EFFORT 200g smoked salmon 200g full-fat soft cheese ½ tsp Dijon mustard 1 tbsp capers, drained small handful of dill, chopped, plus extra to serve 1 small lemon, zested and juiced olive oil, for drizzling For the brioche buns 450g strong white bread flour, plus extra for dusting ½ small bunch of chives, finely chopped 1 ½ tsp fine sea salt 30g caster sugar…

1 Asparagus ends Blitzed and sieved, the woody ends make a great soup or stock base for a risotto. 2 Cabbage cores Crunchy and pleasantly bitter, cabbage cores can be finely sliced and eaten raw or shredded to add to a remoulade or slaw. 3 Carrot tops Blitz into an earthy pesto or dressing to drizzle over a salad or soup. 4 Broccoli stalks Arguably the best bit – peel off the outer skin then you are left with a tender, crunchy core that can be chopped and cooked with the florets or diced and fried. 5 Cauliflower stalks The leaves and stalks can be chopped and incorporated into whatever dish you’re using the florets for. 6 Fennel fronds Always keep the beautiful micro…

DISCOVER Top 10 probiotic foods to try Probiotics are bacteria that support gut health, digestion and the immune system. It’s important to include probiotic-rich foods regularly in your diet, such as: 1 Yogurt 2 Kefir 3 Tempeh 4 Kimchi 5 Kombucha 6 Miso paste 7 Nattō 8 Sauerkraut 9 Soft and aged cheeses 10 Green olives For more information, go to: bbcgoodfood.com/howto/guide/ top-probiotic-foods HEALTH BENEFITS OF CHOCOLATE Choose dark chocolate (with at least 70-80% cocoa solids) for a treat that offers a range of nutritious benefits Good source of magnesium Rich in iron Wide variety of antioxidants Dietary fibre HEALTH TREND Double chocolate squares These better-for-you brownies contain minimal sugar, but they’re just as moreish and chocolatey. MAKES 16 PREP 10 mins plus setting COOK 35 mins EASY V 250g…

Emma Crawforth is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. This month, she answers questions on growing your own radishes... RADISHES What do I look for to tell when a radish is ready? Harvest summer radishes as soon as they are large enough. If left too long, they can become woolly. Timing for winter radishes is less crucial, but they can be damaged by frost if left in the ground during very cold weather. What time of year are they grown? By sowing a selection of winter and summer radishes, you can eat radishes almost all year round. It’s best to keep sowing small batches of radishes from spring to autumn for steady harvesting. Are there different varieties?…

Jeremy Pang, chef and owner of The School of Wok cookery school, shares his secrets to creating a perfect green curry. JEREMY’S TOP TIPS • A pestle and mortar is the most important piece of equipment to extract the oils out of herbs and spices. • Homemade paste makes the best curry. You can buy authentic Thai curry pastes, but when you make it from scratch it’s completely different, and will have more flavour. • Make a big batch of paste and freeze whatever you don’t use – it lasts for around six months. You can freeze the paste in ice cube trays, ready to drop into your pan. Thai green curry SERVES 2 PREP 20 mins COOK 25 mins EASY 1 tbsp vegetable oil 200g chicken thighs, skinned, deboned…

Ghanaian cookery uses a lot of plantain because it’s so versatile. Plantain is like the banana’s cousin – you can boil it, fry it, mash it. There are loads of different types of plantain. There’s a green plantain, which we used to boil, and then you have the yellow plantain that is quite sweet. One of the most popular dishes in Ghana is called fufu, where we use plantain and cassava pounded together. We serve it with soups like peanut soup or fish soup. Garden egg stew with boiled green plantain is a traditional dish. Whenever I visit Ghana, it’s one that my aunties make for me. Garden eggs are actually a type of aubergine indigenous to West Africa. You mainly find it in tropical countries like West Africa, sub-Saharan…

It used to be that when you ordered pink gin, you’d get dry gin with a hefty splash of Angostura bitters – a classic, bracing naval drink. Now, pink gin is a fruity, sweet, aromatic drink designed to be enjoyed with plenty of tonic or other mixers, and it’s often flavoured with fruits such as rhubarb, red berries or grapefruit. Purists may resent the change of definition, but, when done well, today’s pink gin is a great addition to the range of gins available. For some of the best pink gins available, go to: bbcgoodfood.com/review/best-pink-gin…

“Scrape the surface of most shop selections, and though they look different, they’re often similar” @joannablythman Is it just me being indecisive, or is there too much food choice these days? Take the supermarket yogurt section: all these tubs of white stuff make my head spin. Should I pick up zero-fat or 10 per cent fat? Or, there’s high-protein, set, Greek-style, true Greek, French, German, organic, light, free, thick and creamy, super-thick, bio, live (as opposed to dead, I presume) and that’s before you even get to the flavoured yogurts and skyr. Just a minute’s lapse in concentration, and I’ll get home only to find I’ve bought the wrong thing. It’s worse than buying light bulbs. Or, I’ll pick up the yogurt I always buy because I’m baffled and it’s…