Innholdsfortegnelse for July 2015 i Good Food

We planned our party issue much as you might plan the event itself. Plenty of food, lots of variety and a nicely chilled atmosphere. For the host who wants to keep it casual, you won’t go wrong with a sizzling, on-trend American BBQ – cheeseburgers, crisp chicken wings and sticky, smoky ribs (p86). Looking for make-ahead recipes to feed a crowd? We’ve created modern versions of garden party favourites, from Smoked haddock & cheddar fishcakes to a bumper pork pie and a summer vegetable tart (p72). Finally, don’t let the kids have all the fun – our grown-up ice lollies (p30) are a cool way to round off an afternoon in the garden, or an evening at your table. See you next month. EXCLUSIVE SUBSCRIBER OFFERS Turn to page 52…

Be good to your guests 1 A warm welcome is everything. Within five minutes of arriving, every guest should be liberated from their coat, have a drink in their hand and have been introduced to other guests. If you can’t do this yourself, delegate ‘arrivals’ to your partner or a friend. 2 Keep it fresh. At a drinks party, change the music and bring out a new drink or canapé every 30 minutes or so. At a dinner party, that old trick of getting every second person to move around with each course keeps everyone lively. 3 Flow is important. Make sure drinks and food tables aren’t right by the entrances to rooms – and, ideally, not next to each other, or you’ll create bottlenecks. 4 Sort out your music…

Pale green-white with an aniseed punch, fennel is a vegetable that really makes its presence felt. A relative of parsley and celery, fennel (full name: Florence fennel) can be found in shops for most of the year, although the peak season for British fennel is in the summer. As a Mediterranean native, it naturally pairs up with other ingredients from that region. Tossed with plenty of lemon juice and Parmesan, or simmered with garlic and tomatoes in a robust fish stew, this bittersweet guest is worth inviting round more often. I love it raw in big healthy salads, slaws and remoulades, or baked into luscious submission with olive oil, cream or cheese. Whatever recipe I’m making, I prefer the rounder, swollen fennel bulbs over the flatter ones, as I find…

nourishingjessica.co.uk Follow: For beautifully shot clean eating Winner of the National UK Blog Awards 2015, Jessica Simmons’ blog is filled with gorgeous healthy food and nutrition ideas – we love it! cupcakejemma.com Follow: For fun, colourful and imaginative bakes Owner of Crumbs & Doilies bakery, Jemma Wilson’s YouTube channel has a loyal following of bakers. tinnedtomatoes.com Follow: For family-friendly veggie meals Vegetarian and vegan recipes created by mum Jacqueline Meldrum. cheesenbiscuits. blogspot.com Follow: For no-frills reviews Chris Pople’s down-to-earth restaurant reviews, mainly in London, with a few trips elsewhere in the UK. theskintfoodie.com Follow: For budget-conscious ideas Having lost his job, family and home due to alcoholism, Tony started his blog about living on a tight budget in 2009 while on the road to recovery.…

Best-ever chocolate sponge I’ve eaten (and baked) a lot of chocolate cakes in my time, and I think I’ve finally cracked the perfect recipe. This cake is so easy to make, and is guaranteed to be moist and intensely chocolatey every time. The recipe makes one 20cm cake, so if you need to feed more people, simply double, triple or quadruple the quantities and stack your sponges up. The sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can freeze them for up to two months. MAKES 1 sponge SERVES 5-6 PREP 20 mins COOK 25 mins 75ml/2 1 /2fl oz vegetable oil, plus extra for greasing 100g/4oz plain flour 4 tbsp cocoa powder 1 tsp baking…

In the States, as in the UK, opinion is divided between charcoal and gas barbecues. Personally, I have both. I use charcoal for flavour, but switch to gas if it’s pouring with rain and guests have been promised one of my famous all-American barbecues. CHARCOAL FOR FLAVOUR Nothing gives a better smoky flavour, as both briquettes and lump charcoal burn at a higher temperature than gas, giving your steak or burger a good char. Lighting and preparing the coals is part of the fun, but it can be hard work in rain or wind. In the States, chimney starters (metal cylinders that you pack with newspaper or a firelighter and a small amount of charcoal) have taken off. They work brilliantly and are now widely available in the UK. Another…

‘My mother was from a remote village in the Andes and my father was from England. I was born in Lima and spent the first 11 years of my life in Peru before moving to the UK. But, wherever we were, my family always made sure there was plenty of good food to eat. My great aunts, Carmela and Ortilia, made it their business to teach me everything they knew, and I was cooking on a regular basis by the time I was 10. As a child, I spent as much time as possible on Makaha beach in Lima, learning to surf. However, the Pacific Ocean was not all about the surf for me – I relished eating all the delicious fish and seafood that came from it. My tuna…

TV presenter Keith Chegwin, choreographer Arlene Phillips, actor Scott Maslen and broadcaster Samira Ahmed are among the 20 celebrities hoping to follow in the footsteps of Sophie Thompson in the 10th series of Celebrity MasterChef. This year’s semi-final challenges include: cooking up a Victorian feast for the workers and volunteers at Blists Hill Victorian Town in Shropshire, and creating a Mad Hatter’s Tea Party to celebrate the 150th anniversary of Lewis Carroll’s classic novel, Alice’s Adventures in Wonderland. The sixth and final week sees the remaining cooks face John Torode’s tricky palate test and the notorious restaurant critics. The three finalists will then cater for an all-female Chefs’ Table hosted by Michelin-starred Angela Hartnett, before the final three-course cook-off. The other contestants are: actors Tish (Patricia) Potter, Craig Gazey, Amanda…

Breadless BLT SERVES 4 PREP 10 mins COOK 10-15 mins 2 tbsp half-fat mayonnaise 2 tsp Dijon mustard 1 tbsp lemon juice pinch of golden caster sugar 198g can sweetcorn, drained 55g pack of cooked crispy bacon, broken into pieces (reserve 4 whole rashers) – or grill your own rashers 1 iceberg lettuce, shredded 3 large ripe tomatoes, cut into wedges 1 Heat oven to 200C/180C fan/gas 6. Make the dressing in a small bowl – mix the mayo, mustard, lemon juice, sugar and some seasoning. Tip the sweetcorn onto a non-stick baking tray and roast in the oven for 10-15 mins until crispy and golden. Set aside to cool. 2 Meanwhile, combine the bacon bits with the lettuce and tomatoes in a large bowl. Add the sweetcorn and coat…

Our skin, which is our largest organ, is at the mercy of numerous influences, from diet and lifestyle to dehydration and sun exposure. Luckily, there are several complexion-saving steps we can take to stave off premature ageing, boost elasticity and stay protected from UV damage. Base your diet on low-GI foods, healthier fats and plenty of brightly coloured fruit and veg, and you’ll be giving your skin all the nourishment it needs. Lemon & marjoram sardines with walnut & pepper dressing SERVES 2 PREP 25 mins plus optional overnight soaking COOK 5 mins 6 walnut halves juce and zest 1 lemon 2 garlic cloves 6 butterflied sardines (turn to p128 for how to butterfly sardines), thawed if frozen 2 tsp marjoram or oregano, plus a few extra leaves for sprinkling…

These durable pans make low-fat cooking easy. Their ceramic non-stick coating means that you can cook without using oil or fat, while the stainless steel base distributes heat evenly so that you can cook your food efficiently. Available in five great colours, these sets will look good in any kitchen. Both sets are suitable for all hobs, including induction. Frying pan set £24.99* This set contains one of each of the following • 20cm pan • 24cm pan • 28cm pan with glass lid Order codes • Orange D6567• Cream D6568• Charcoal D6569• Red D6570• Black D6571 The 20cm saucepan features a specially-designed infusion lid, making it easy for you to pour wine, stock or oil through the lid handle. Saucepan set £34.99* This set contains one of each of the following • 16cm saucepan…

‘Preparing a crab yourself works out much cheaper than buying ready-picked meat, plus the flesh is tastier and you know just how fresh it is’ You will need • 1 large cooked crab or 1 large live crab (see Buying a crab, below)• 2 bowls• A large knife• A lobster pick or skewer• A hammer, kitchen mallet, knife sharpening steel or heavy rolling pin Crab & melon salad SERVES 4 PREP 20 mins COOK 6 mins 100g/4oz picked white crabmeat, see steps, right 1/2 red chilli, finely chopped 6 drops of Tabasco juice 1 lime 1 tbsp snipped chives 1 small fennel bulb with fronds 1/2 small loaf of rustic wholemeal bread, unsliced 2 tbsp extra virgin olive oil, plus extra for drizzling 1 very ripe avocado large knob of butter 175g/6oz watermelon, cut into…

RECIPES TO GO Our interactive digital edition makes cooking with BBC Good Food even easier. As well as brand-new recipes, the app has step-by-step exclusive videos from our cookery team, plus added features like bookmarking and landscape view. Visit the Apple App Store to download our award-winning app today. FESTIVAL TIME The BBC Good Food Festival returns to the grounds of Hampton Court Palace from 29-31 August. A glorious occasion for all the family, the Festival features: • Live cooking demonstrations in the new 400-seat Summer Kitchen theatre from Michel Roux Jr, John Whaite, Jo Wheatley and the Hemsley sisters • Hundreds of artisan producers and companies • Live music from the bandstand • Fine food from the Bingham Pop-Up Bar & Restaurant • Fun and games for the children…

BBQ FAVOURITE The Co-op Argentine Malbec 2014, Cuyo, 12.5%, £4.99 Every summer BBQ needs a ripe, juicy red. Malbec is always reliable, and this light number is still rich and intense, and delivers baskets of ripe plum and berry fruit. On a really hot day, cool it down for half an hour in the fridge. Also pick up The Co-op’s Truly Irresistible Viognier 2014, 13.5%, £6.99 – a white wine full of peaches and a hint of lime. FOR PICNICS AND TEAS Harry Brompton’s Raspberry & Cucumber Alcoholic Ice Tea, 4%, £2/275ml, Waitrose I’ve always found iced teas sweet and tasteless, but not this. The ethically sourced Kenyan black tea, the craft-distilled vodka, the juicy raspberries and cranberries, and the crisp cucumber make this a really refreshing choice. All you…

Raspberry religieuse My version of this French choux bun patisserie classic (which means ‘nun’, as it is said to resemble a nun in her habit) is far from sombre, with its glamourous decoration. Filled with fluffy vanilla cream and fresh raspberries, the vibrant pink icing comes from the fruit juice alone, without the need for food colouring. Miriam Nice, Assistant food editor MAKES 4 PREP 1 hr COOK 30-35 mins FOR THE CHOUX PASTRY  flavourless oil for greasing, such as sunflower oil 50g/2oz butter 75g/21/2oz strong white flour 1 tsp golden caster sugar 2 large eggs, beaten FOR THE FILLING  150ml/ 1/4 pt double cream 75g/21/2oz icing sugar 1 tsp vanilla extract or vanilla bean paste 100g/4oz crème fraîche 200g/7oz raspberries FOR THE ICING  50g/2oz raspberries 100g/4oz icing sugar FOR…

Veg box challenge Apricots From the same family as peaches, nectarines, plums and cherries, apricots are fragrant with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there’s a large kernel that will fall out easily if the flesh is ripe. Steer clear of very pale varieties, and always avoid wrinkled or blemished skins. The flesh should feel moderately firm with some give. Baked apricots with ginger nuts Bake apricot halves with a small drizzle of vanilla bean paste and a splash of dessert wine, such as Sauternes or Vin Santo, until tender but not falling apart. Serve with crumbled ginger nut biscuits and dollops of crème fraîche. Apricot & cardamom compote Chop apricots and simmer with a splash of water, some golden caster sugar and…

Rising to the challenge! While I was watching the Bake Off at home, three years ago, I decided to tackle some of the technical challenges myself. The results were pretty good – so, encouraged, I filled in the application for the next series, and I told absolutely everybody. I got down to the final 50 applicants that year – but no further. I decided to try again the following year, but this time without telling anyone. Only my husband, Tim, knew. I got through to the first audition, but had already planned a dinner party for that date. So I went to Manchester on the train with my bakes in the morning, got home late in the afternoon and still managed to produce a three-course meal for 10 people without…

Halloumi & pea salad SERVES 4 PREP 10 mins COOK 30 mins 750g pack new potatoes, halved 200g/7oz frozen peas 250g pack halloumi, thickly sliced juice 1 lemon 2 tbsp olive oil small pack mint, chopped 75g pack pea shoots 1 Cook the potatoes in a pan of boiling water for 15-20 mins or until tender, then add the frozen peas for the final 2 mins, drain and tip into a large serving bowl. 2 In a large, non-stick frying pan over a high heat, sear the halloumi until golden on both sides, then set aside. 3 Meanwhile, pour the lemon juice into a small bowl, whisk in the olive oil and mint, and pour over the peas and potatoes. Mix everything together, season, then fold in the pea shoots…

It’s hard to beat a glass of crisp sparkling water. Satisfyingly thirst-quenching, it feels more refined than normal tap water. It gives a simple drink a sense of occasion, so it’s as perfect for a mid-afternoon pick-me-up as it is served to guests when you’re entertaining. Best of all, with SodaStream, sparkling water really couldn’t be any easier or more convenient to make at home. You may not have realised that you can make sparkling water with SodaStream, but all you have to do is simply fill a bottle with tap water and add sparkle with the sparkling water maker. Making your own at home means you’re saving on plastic bottles – an estimated 1,000 a year, in fact – as well as having to lug them back from the…

Cooking with polenta Polenta is such a versatile ingredient and a great storecupboard standby. Look for finely ground polenta (or cornmeal), not the blocks of pre-cooked polenta in solid slabs. Add a splash more liquid than we’ve used in this recipe to make a loose polenta to serve instead of mash. Or cook as above, leave to cool, then slice and griddle to use as the base for canapés. You can also use polenta as a crispy coating for fish or chicken, or make cornbread (visit bbcgoodfood.com for a recipe.) Used as the base of a tart, it will drastically cut the amount of fat compared to a traditional pastry tart, too. Crusted polenta tart with pesto, courgette & Gruyère A beautiful, gluten-free tart made without a tart tin in…

Migrants from Spain, Italy, Africa, China and Japan have all made their mark on Peruvian cuisine over the past 500 years, creating a cuisine that is one of the most diverse in the world. Ceviche, raw fish marinated in citrus juice and served with fresh herbs and spices, was popular in coastal regions before the Japanese immigrants arrived. Now, however, it’s often served in a different style due to their influence – these dishes are called Nikkei. Further inland, you’ll find dishes closer to the indigenous diet, rich in tubers such as potatoes, beans and legumes, and grains such as quinoa. In the Andes, grilled meat and vegetable dishes called pachamanca are cooked over hot stones, with beef, guinea pig and alpaca meat reserved for special occasions. No Peruvian meal…

Aged just 26, Tim Anderson was the youngest ever winner of the BBC MasterChef title, and he has gone on to establish himself as an expert in Japanese food, scientific cooking and craft beers. His book and pop-up restaurant, both called Nanban, focus on the punchy flavours and hearty dishes of Japan. Tim lives in south London with his wife Laura. How did you become interested in Japanese food? Growing up in Wisconsin, I used to watch this awesome show, Iron Chef, which was a Japanese cook-off based on different ingredients. Then I studied Japanese at college and spent a month out there researching regional food museums. The more I understood about the culture, the more interesting I found it – I got hooked! What did you discover? Japan is…

Slow-roasted tomato & harissa tart Ready-made puff pastry is a nifty standby ingredient. Most food writers will implore readers to use all-butter pastry, but that’s no use for those of us avoiding dairy. Luckily, most stores also sell puff pastry made with vegetable oil. SERVES 4–6 PREP 15 mins COOK 1 hr 550g/5lb 2oz ripe but firm vine tomatoes, a mixture of red and yellow, cut into 1cm slices 1 tsp ground cumin 1 tsp ground coriander 1 tbsp olive oil pinch of sea salt 320g sheet of ready-made puff pastry (not the all-butter kind) 4 tbsp passata 2 tsp harissa baby spinach leaves, to serve new potatoes and salad, to serve (optional) 1 Heat oven to 140C/120C fan/gas 1. Mix together the tomatoes, cumin and coriander in a large…

In the last 10 years, we’ve been engulfed by a rising tide of bottled water. We now drink 2.6 billion litres each year – and that’s just the plain stuff. Now we’re seeing bottled water with added ingredients claiming to deliver ‘optimum hydration’. Since the 1960s, sports drinks containing electrolytes (minerals, including sodium) and carbohydrates have been aimed at the sports market, but do we all need to drink water with added extras on a daily basis? Professor Tom Sanders, a nutrition adviser to the Natural Hydration Council, doesn’t think so: ‘Unless you’re expending high amounts of energy, are in a hot climate or are at high altitude, your body doesn’t need a helping hand to take on water.’ In fact, staying hydrated is nowhere near as complicated as the…

Honey-roasted beetroot & carrots SERVES 2 PREP 5 mins plus cooling COOK 30 mins 4 medium carrots, diced 1 tbsp balsamic vinegar 2 tbsp clear honey 1 tbsp olive oil 4 pre-cooked beetroots (not in vinegar), quartered 25g/1oz pumpkin seeds handful fresh herbs, such as parsley or basil, to serve 1 Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins. 2 Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs. PER SERVING energy 326 kcals • fat 12g • saturates…

Bradley Taylor, 31, an actor from London, also loves cooking. He runs a pop-up catering company with his best friend from drama school, delivering food around the country. This duck salad is always a hit with his friends and family. Summer duck salad SERVES 2 PREP 15 mins COOK 25 mins 2 tsp Chinese five-spice powder 1 duck breast, skin on and scored 1 tbsp olive oil 2 shallots, finely chopped 4 tbsp plum sauce 4 tbsp dark soy sauce 4 tbsp Sherry vinegar 1 tsp sesame oil 110g pack pomegranate seeds 1 Little Gem lettuce, quartered lengthways 2 medium carrots, julienned or coarsely grated 1/2 cucumber, julienned or coarsely grated 1/2 ripe avocado, stoned, peeled and quartered 1 Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the…

All the recipes in Good Food magazine are tested thoroughly before publication, so they’ll work first time for you at home. Most are developed in our Test Kitchen by our cookery team, with additional recipes from food writers, TV chefs or cookery books. However, no matter who writes the original recipe, each one is tested rigorously before being included in the magazine. Your time and money are precious, so we want to guarantee you a great result every time. Developing and testing Good Food recipes • We aim to make recipes practical, keeping ingredients lists to a minimum and avoiding lengthy preparation. • We help you to avoid waste by using full packs, cans and jars where possible. When it’s not possible, we try to include…

If you loved salted caramel… YOU’LL WANT PEANUT BUTTER & JELLY The savoury/sweet update this summer is an all-American classic. We’re seeing the peanut butter & jelly combo in cupcakes, cookies and ice cream; the flavour pairing has even inspired a wave of craft beers in America, where raspberries are used in the brewing process and the beer is aged over peanuts. Closer to home, Thornbridge Brewery in Derbyshire has a peanut butter brown ale made using organic peanut butter and whole peanuts. Charlie Brown Ale, 6.2%, £30.25 for 12, thornbridgebrewery.com If you loved coconut water… YOU’LL WANT ARTICHOKE WATER Last year, coconut water heralded a new dawn of ‘good hydration’. We’ve since seen birch sap, aloe vera juice and charcoal-filtered water. This year, artichoke water is…

Sea spaghetti 80g, £5.95 Harvested on the south coast, this long, dark seaweed can be steamed, fried or tossed into salads. Steam for 20 minutes until tender and stir through pasta for a simple, umami- packed meal. High in vitamins and minerals such as calcium and magnesium, this is the first fresh seaweed to be widely available in health stores (atlantickitchen.co.uk). Shony blend 30g tin, £5.99  (maraseaweed.com) This sweet and salty seasoning, named after the ancient Hebridean sea god, combines four seaweeds from the seas around Scotland. Edinburgh-based Mara Seaweed, which harvests them, was a finalist in this year’s BBC Food and Farming Awards. Original sea pepper 40g, £2.95  (cornishseasalt.co.uk) This mix contains wakeme and sea lettuce seaweeds, combined with black and pink peppercorns and Cornish sea salt flakes –…

Roasted summer vegetable casserole This is so deliciously healthy – low calorie, packed with vitamins and minerals plus it provides 5 of your 5-a-day! SERVES 2-3 PREP 15 mins COOK 1 hr 3 tbsp olive oil 1 garlic bulb, halved through the middle 2 large courgettes, thickly sliced 1 large red onion, sliced 1 aubergine, halved and sliced on the diagonal 2 large tomatoes, quartered 200g/7oz new potatoes, scrubbed and halved 1 red pepper, deseeded and cut into chunky pieces 400g can chopped tomatoes 1/2 small pack parsley, chopped 1 Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.…

SUMMER MENU FOR 10 DRINKS & NIBBLES Pomegranate Pimm’s Radishes with whipped goat’s butter & celery salt Chilled cucumber & prawn skewers TO FOLLOW Chopped allotment salad Heirloom tomato, beet & red onion salad Summer vegetable & quail’s egg tart Smoked haddock & cheddar fishcakes with watercress sauce Pork & rabbit pie TO FINISH Lemon meringue cheesecake Here’s how to get ahead Two days before Make the pork pie. One day before Finish the pork pie. Bake the cheesecake. Make and fry the fishcakes. On the morning of the party Start the tart. Finish the cheesecake with the meringue. Assemble the prawn & cucumber skewers. Whip the goat’s butter and cheese for the radishes. Mix the Pimm’s base and prepare the glasses. Start the salads. Just before your guests arrive…

Barbecue is a deep-rooted American tradition, celebrated in every state – it’s all about gutsy meat, ribs and big bowls of salad to share with friends. It’s now a firm favourite in the UK, as few of us can resist the charms of charcoal-infused meats, sweet pickles and spicy barbecue sauce. Traditionally in America, fattier meats like ribs and brisket are slow-cooked on massive barbecue pits or smokers, but you can acheive delicious results in your oven at home. Jennifer Joyce Cheeseburgers Burgers fall into two camps in America: the Neanderthal type, with thick chopped steak, or sliders, a slimmer patty with melted cheese and all the fixings. The latter are usually served as miniature burgers, but I’ve kept mine diner-style. MAKES 4 PREP 10 mins COOK 10 mins 450g/1lb…

Entertaining is so much easier at this time of year. Everyone’s happier when the sun’s out, they’ve got a chilled glass of white in their hand, and someone else is doing the cooking. I always focus on using ingredients at their best, such as ripe tomatoes and cherries, as I have to do very little to accentuate their natural flavour and sweetness. Mint leaves also play a special role in this menu – I guarantee they’ll be a talking point. My kitchen mantra for now is ‘Summertime, and the cooking is easy.’ TOM’S MENU FOR 6 Chilled pea soup with frozen mint & malt vinegar Thyme roast cod & panzanella salad Chocolate & cherry Eton mess WANT TO GET AHEAD? TWO DAYS BEFORE • Make the ice cubes• Make the meringue layer…

As a working mother of two teenage boys, food blogger Becky Wiggins, aka English Mum, knows the importance of family cooking – and how tricky it can be. That’s why she’s such a big fan of Italian food. “I love it because it’s sumptuous,” she says. “Italians really love their food and that’s reflected in their recipes. All sorts of mother’s love goes into every recipe, and I like that.” And she makes sure she uses Galbani cheese for “that bit of extra authenticity” that makes all the difference to the final result. That quality has made Galbani Italy’s favourite cheesemaker for over a century. With a reputation built on superior quality and freshness, there’s no better cheese to cook with – so give it a go and try this…

A fresh fruit Pavlova is one of summer’s best-loved desserts. But it relies on piles of whipped cream, and lots of sugar to create the crisp meringue, so it’s not the healthiest way to end a meal. You may think that the fruit is its saving grace, but a portion of classic Pavlova wouldn’t include enough to provide 1 of your 5-a-day – so my first aim was to increase the fruit without the topping looking overloaded. I also needed to find an alternative for the filling that would taste as indulgent as double cream. Finally, I wanted to see how much sugar I could lose from the meringue and still maintain its foamy, light interior and crisp crust. Not wanting to resort to artificial sweeteners, I found that I…

GET PICKLED On the lookout for new ideas for the barbecue season, our Cookery assistant, Chelsie Collins, has started pickling. ‘What started me off was testing Bread & butter pickles for our American barbecue feature on page 86. I couldn’t believe how easy it was.’ After buying a few Kilner jars and making some pickling liquor, Chelsie’s storecupboard is now gleaming with jars of pickled red cabbage, radishes and onions. ‘With each batch, I varied the spices to make them subtly different. I’ll be serving them with barbecued hot dogs and burgers, and scattered over salad platters.’ • You can find lots of pickle recipes at bbcgoodfood.com DISHWASHER DOs AND DON’Ts Do you have disagreements in your house about how to stack the dishwasher? Here are some proven tips: Do…

How long will cream keep? Use cream as quickly as possible after buying, and always follow the use-by date. Crème fraîche has a much longer fridge life because it is fermented, like soured cream, and it’s a good choice if you need to buy ahead. Once opened, use all creams within 3 days. Double and whipping cream can be frozen – others cannot, unless they are part of a cooked dish. If freezing in cartons, pour away a little cream so that expansion doesn’t crack the plastic; the cream may be a little granular on defrosting, but should become smooth when whipped. Adding up the fat Creams vary drastically in fat content. Here are the minimums for the common types, but be warned that they can be higher, depending on…

Each month we talk to one of our Instagram followers about their cooking. Get involved at @bbcgoodfood and use #bbcgoodfood when you cook one of our recipes and post a photo. Laura Williams, 27, from Liverpool, is currently teaching English in Hong Kong. Follow her at @mylittlehong kongkitchen – she has more than 1,300 followers. When did you start? I set up an account at the beginning of this year for My Little Hong Kong Kitchen. I’d had a personal account for a while and got lots of good feedback about my photos and food. Describe your style Simple! I don’t cook a particular cuisine, but create meals inspired by flavours I’ve experienced on my travels. I use…

Anjum Anand, who grew up in London, studied in Geneva, Paris, Madrid and London before becoming a TV chef, food writer and entrepreneur. Her many cookbooks have been inspired by her belief that modern Indian food can be fresh, healthy and simple to make at home. She lives in London with her husband, son and daughter. Ariana and I met while students at the European Business School in London. I remember thinking she was very cool, sassy and pretty. She just seemed one of those girls who was on top of things. We lost touch for a while, but we reconnected when she lived in Los Angeles. I was on holiday; she was head pastry chef at the Mondrian Hotel. I’d been trying to publish my first book for a…