Innholdsfortegnelse for September 2015 i Good Food

One thing we British do very well is borrow food influences from around the world to create our own dishes. From fabulous fruit pies to exciting new ways with homegrown veg, this issue is all about recipes that combine the best of British with a flavour, texture or topping you might not expect. Our cover pie, for example, is filled with an aromatic mix of Fig, raspberry & cardamom (page 14), for a Middle Eastern twist. If you’ve grown your own produce this summer, this is the time to pot, preserve or pickle it. Food writer Jane Hornby tells us why she enjoys this late summer ritual, and shares her new recipes (page 33). Want to add some va-va-voom to your veg? Banish memories of bland, watery marrow with our…

With so much glorious fruit around, there’s no better time to create your perfect fruit pie. Use my fail-safe pastry for the crust, then choose one of my three new filling ideas. I’ve given options for making individual, medium or large pies. To create the wow factor, spend a little time crafting a pretty lid (page 17). Or keep it simple and just decorate the edge – turn to page 18 for ideas. FIRST, MAKE YOUR PASTRY Short & sweet pastry Buttery and crumbly, with just enough sweetness, this is my most reliable sweet shortcrust pastry recipe. Tear it out and stick it on your fridge – it’ll become your new go-to as well. MAKES enough for 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in (each…

This has been the year that the Seventies really came back – those button-through denim skirts, big shades, the pickles… The pickles? Yes, pickling and preserving is enjoying the biggest resurgence since the days when we all watched The Good Life and wore flares. This new wave of boiling and brining first appeared in restaurants and pop-ups a few years ago – homemade pickles were de rigueur with a dirty burger, and fermentation has got a look-in thanks to the popularity of Korean cuisine and hot dog joints. Get cracking now with the Pickled cabbage recipe on page 36, and you’ll be serving the hippest hot dogs on Bonfire Night. Whatever your reasons for preserving – whether you need to use up your allotment produce or market stall bargains, or…

Cheat’s chicken ramen SERVES 4 PREP 10 mins COOK 15-20 mins 1.2 litres/2 pints good-qualitychicken stocksmall pack coriander, stalks andleaves separated1 red chilli (deseeded if you don’tlike it too hot), sliced2 tbsp light soy sauce100g/4oz grey oyster mushrooms,sliced100g pack baby pak choi2 skinless cooked chicken breasts,sliced100g/4oz egg noodles50g/2oz sliced bamboo shoots 1 Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli. 2 Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles…

Lunch has always been something of a secondary meal. The main event has always been dinner – the meal you invite people to, the meal you lavish time on, the focal point of the day. The timing of dinner has changed through history. A Tudor, who rose early, would have eaten it at about 10am. By 1700, the court was dining at 2pm. During the 18th century, dinner moved later and, by 1800, the upper classes were dining as late as 7pm. That late hour, with breakfast before 9am, left a gap. This was partly filled with tea and bread or cake (which would evolve into afternoon tea), but at the beginning of the 19th century, a new meal was introduced. Known as nuncheon, noonshine, nooning or luncheon – as…

The BBC Good Food Bakes & Cakes Show is back in a new home as part of the BBC Good Food Show London at Olympia. It’s the only baking show in the UK to be joined by both Mary Berry and Paul Hollywood; don’t miss your chance to see your favourite baking live in the Supertheatre! Enjoy more live demos from the best bakers in the business on the Bakes & Cakes Stage sponsored by Magimix with stars including Mich Turner and John Whaite, or learn new skills by taking part in masterclasses and hands-on tutorial sessions around the Show for no extra cost.…

THE BIG LUNCH Curried pulled lambIndian oven chips,spiced salt & curry sauceCucumber & mint relishTomato kachumber Like a winning team studying their opposition, coming up with recipe ideas and menu combinations is easiest when the boundaries are set, and you know what you’re up against. When friends come over to watch a sporting event, they’re going to be focused on the screen, so what’s needed are dishes that can be grazed on, revisited at half-time, and piled into a sandwich or wrap for those that are standing. Above all, keep it casual – you don’t want your own sporting challenge of trying to watch the game while cooking at the same time. Barney Desmazery Indian oven chips For super-crisp oven chips or wedges, boil them the day before, then roast…

After a long day at work, you may come home feeling tired, but dinner still needs to be made – especially when you have other mouths to feed. Emily Leary, the food, lifestyle and parenting guru behind the blog A Mummy Too, knows this experience all too well and her handy hints have helped bridge the gap between professional and domestic life. She says: ‘When you work, it can be hard to get quality time with your children. I started thinking about how you can spend time together and prepare the evening meal.’ ‘Busy parents need meals to be healthy, fun, quick and easy, but you still want that special experience. Get the children to help you make this simple Italian recipe. The Galbani Mozzarella provides a flavour that stands…

As a busy mum with two children, I’m always juggling work and family. So I have learned how to rustle up meals that everyone will love – but that are still well balanced. These recipes are nutritious, delicious, easy to shop for and cook, and they’ll help you feel less guilty next time you see a runner and feel bad you’ve not done any exercise for a week or so (or given in to that bag of crisps). I’m 100% positive that you’ll find something here to satisfy all those times when you’re in the mood for being healthy. ALSO IN THIS SECTION Lighter aubergine parmigiana How to read food labels Three healthy slaws Gluten-free products on test Roast carrot & feta salad with tahini dressing Carrots are rich in…

Traditionally, Italian cooks use up the last of their summer vegetable bounty by making this dish, known as Parmigiana di melanzane. In a classic version of this meat-free dish, the salted and fried aubergines (melanzane), a rich tomato sauce and cheese are layered up, creating a satisfying combination – but one that’s high in fat and salt. These days there’s no need to salt aubergines (originally done to remove their bitter juices) as newer varieties don’t require it, so I eliminated that process, and added plenty of oregano and basil to boost the flavour. Frying the aubergines in lots of olive oil gives them a wonderfully soft, creamy texture, but it uses a lot of fat! By slicing them lengthways, brushing them with a mixture of lemon juice and rapeseed…

Although Caroline has suffered from symptoms of coeliac disease for most of her adult life, she wasn’t aware that gluten was to blame and was not officially diagnosed until earlier this year. She is now patron of the charity Coeliac UK. ‘Some people think that coeliac disease is a synonym for fussy eater,’ says Caroline, ‘but it isn’t – it’s an autoimmune disease. ‘A tiny amount of gluten the size of a grain of rice makes me terribly unwell, so accidental “poisoning” in restaurants or at work can be a nightmare. We’ve adapted to an entirely gluten-free kitchen at home to avoid any cross-contamination. My husband Sam and I share the cooking. We love fish and seafood, and I grow all our own vegetables at our home in Devon. ‘Over…

Katie Ready, 24, a project manager, lives in south-west London with her boyfriend, Alex. She loves cooking for her family, especially her mum Rachel, who inspired her to get in the kitchen. Katie’s allotment cake SERVES 16 PREP 40 mins COOK 20-25 mins FOR THE CARROT LAYERS 200g/7oz light brown soft sugar2 eggs, beaten200ml/7fl oz sunflower oil200g/7oz spelt flour3/4 tsp bicarbonate of soda3/4 tsp baking powder3/4 tsp cinnamon1/2 tsp ground ginger200g/7oz carrots, grated1/4 tsp vanilla extract FOR THE COURGETTE LAYERS 100g/4oz golden caster sugar2 eggs, beaten125ml/4fl oz sunflower oil225g/8oz spelt four3/4 tsp bicarbonate of soda3/4 tsp baking powder3/4 tsp mixed spice250g/9oz courgettes, grated FOR THE FROSTING 50g/2oz butter, softened250g/9oz cream cheese600g/1lb 5oz icing sugar 1 Heat oven to 180C/160C fan/gas 4. Line 4 x 20cm cake tins with baking parchment…

BAKE IT BETTER The new edition of Bakes & Cakes is in store now. We’ve created a collection of more than 100 of Good Food’s best recipes, from showstoppers and cookies to breakfast breads and proper pies. Pick up your copy for just £3.80. Why not ask your newsagent to order a copy for you – or download the digital edition from the Apple App Store. FRESH START No student should begin the new term without taking a lesson or two from bbcgoodfood.com. Find your perfect portable lunch kit with our reviews, then fill your lunchbox with our deliciously satisfying healthy bites. If you’re leaving for university, our survival guides for eating, cooking and stocking a student kitchen will set you up for the year ahead. A GREAT DAY OUT…

STAMPED DESIGN Roll out the pastry on a well-floured sheet of baking parchment . Use a small biscuit cutter to stamp out shapes (we’ve used a heart cutter for our Fig, raspberry & cardamom pie, and circles here, but diamonds or flower shapes look pretty too). Brush the pie edge with egg, then slide the pastry lid on top. Trim the edge with scissors and decorate the rim as you like (see p18). PATCHWORK Roll out the pastry, then stamp out your chosen shape, or simply cut the pastry into odd-shaped pieces. Cover the top of the pie with the pieces of pastry, leaving gaps for the fruit to bubble through. We used a flower and leaf cutter for the pie below, adding balls of pastry to the centre of…

Wine Atlas Catarratto 2014, Sicily, Italy, 12.5%, £4.97, Asda Asda’s Wine Atlas series has fun period labels and a range of styles at very friendly prices. This Italian white has notes of lime and fresh herbs – perfect for salads and fish. Also try the bold Bobal (£4.97) and Marzemino (£5.97) reds. Kalander Red 2013, Swartland, South Africa, £7.99, Morrisons Winemaker Adi Badenhorst, has blended Shiraz, Mourvèdre and Cinsault grapes to produce this bold red with smoky aromas and ripe red cherry fruit. This is the wine for barbecues, roasted veg, and hard cheese. Also try the Kalander white (a blend of four varieties), for the same price. Lamberhurst Estate Bacchus Reserve 2014, 10.5%, Kent, £13, Marks & Spencer Marks & Spencer is expanding its range of English and Welsh…

CENTRAL REGION Jason Hodnett , Head chef at The Raven Hotel & Restaurant (ravenhotel.com), Shropshire Best restaurant ever El Molino Blanco in Tenerife (molino-blanco.com), a rustic Spanish restaurant (below). We’ve returned time and again as a family on holiday. I always have their three-year cured Ibérico ham – the best ham you’ll ever taste. On a night off I like eating at The Golden Cross in Shrewsbury (goldencrosshotel.co. uk). My go-to dish is the belly pork; cooked for hours, it melts in the mouth. Great local produce On Fridays and Saturdays, we run a fresh produce stall, called The Marketplace, at the hotel. It stocks fish, fruit and veg, and baked goods produced in the restaurant kitchen. We have a great relationship with suppliers and get to hand-pick some of…

Meet our family Nadine and Darren Batstone live in St Albans with their daughters, Estelle, Darcey and Amelie. Nadine, who works in a health-food shop, is studying for a diploma in nutrition. Her mornings are busy, as she gets the girls ready for school, so she often takes breakfast to work to eat in her break. She avoids dairy and tries to eat healthily. Darren, a barber, is on his feet all day, and feels really hungry when he takes his break around 2pm. Estelle needs something filling to get her through afternoon classes, while Darcey and Amelie like to eat bite-sized food in their lunch break. Nadine says: ‘Darren and I make lunchboxes for all of us most days, but we have different requirements, so it’s tricky to think…

MENU Chilli & lime squid saladBarbecued fillet of beef &mustardy soured cream sauceFoil-wrapped baby potatoesCharred spring onionsHerby corn off the cobs inbrown butter sauceChargrilled pineapple colada Chilli & lime squid salad This salad is so simple to make and packed with flavour. You can leave the squid to marinate in the fridge overnight, then toss it on the barbecue or in a hot griddle pan three minutes before serving, making this an easy go-to starter when entertaining guests. SERVES 6 PREP 15 mins plus 1 hr marinating COOK about 3 mins 3 red chillies, halved, deseeded andfinely diced2 tbsp garlic-infused olive oil, plus extrato serve2 whole squid tubes about 400g/14oz,cleaned and prepared (see tip, right)2 large ripe avocados, stoned, peeledand sliced100g/4oz rocket3 limes, halved3 tbsp crispy onions (I used FreshGourmet…

Hotpoint Dual Flow Oven The Hotpoint Luce Oven is a clever appliance with lots of features to help you ace your performance in the kitchen. The Dual Flow System maintains an even temperature across the entire oven, meaning your bakes will come out perfect, every time.…

LUIS TROYANO 2014 finalist Very berry loaf cake My simple sponge is lemon and honey-flavoured, and the outside of the cake turns dark, giving it a wonderful caramelised flavour. The cake is drizzled with lemon and honey icing, then decorated with blackberries, raspberries and a few mint leaves. A final drizzle of honey over the fruit finishes it off perfectly. SERVES 6-8 PREP 50 mins COOK 40 mins 225g soft unsalted butter 185g golden caster sugar 4 medium eggs 225g self-raising flour finely grated zest of 2 unwaxed lemons and juice of 1 40g clear honey, plus 1 tbsp for icing 150g blackberries 150g raspberries 100g icing sugar a few sprigs of fresh mint 1 Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin (mine measures…

This blender is designed to extract nutrients and vitamins from fruits, vegetables, nuts and seeds at the flick of a button. It can chop and grind entire fruits and vegetables to ensure that all the goodness remains within the juice. Includes a recipe book and tumblers. 10-PIECE SET Order code D8459, £44.99 (was £99.99) • NutriBlend power base• Large tumbler (700ml)• Two small tumblers (350ml)• Blender blade• Grinder blade• Two tumbler handles• Two stay-fresh lids 15-PIECE SET Order code D8471, £54.99 (was £129.99) • NutriBlend power base• Three large tumblers (700ml)• Two small tumblers (350ml)• Blender blade• Grinder blade• Two travel lids• Two tumbler handles• Three stay-fresh lids *Please add £3.95 to your order total for p&p Also available: Easy Smoothies and Juices recipe book Enjoy delicious juices and smoothies all year round with this brilliant book. It includes over 100…

Easy creamy coleslaw SERVES 4 PREP 20 mins NO COOK 1/2 white cabbage, shredded 2 carrots, grated 4 spring onions, chopped 2 tbsp sultanas 3 tbsp low-fat mayonnaise 1 tbsp wholegrain mustard 1 Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine. 2 Mix the mayonnaise with the mustard in another small bowl and drizzle over the veg. Fold everything together to coat in the creamy sauce, then season to taste. PER SERVING energy 151 kcals • fat 5g • saturates 1g • carbs 20g • sugars 14g • fibre 5g • protein 3g • salt 0.7g Goes well with Turkey, bacon & avocado mini bagels on page 54 Spicy mango citrus slaw SERVES 4 PREP 25 mins NO COOK 1/2 mooli…

We tested more than 70 popular foods that normally contain gluten, including breads, pastries, cereals and sausages. We were looking for an appealing texture and appearance, as well as value for money and, of course, a great taste. Here’s what we discovered… Made Without Wheat brown seeded loaf, £3, Marks & Spencer A lovely natural ‘toasted’ flavour from the added seeds. Caroline: ‘This loaf has got a very nice bounce to it.’ BFree multigrain wraps, £2.80 for 6, Asda These wraps are thin, but don’t tear. They’re made from potato and corn starch, as well as rice, quinoa, millet, teff and buckwheat flours. Tortellini with Parma ham and Parmesan cheese, £3.95/250g, coori.co.uk These little parcels are full of flavour and quick to cook. The pasta itself is…

What’s all the fuss about? A sourdough loaf has become a popular addition to many a breakfast table (poached eggs and avocado anyone?), but what is it about this loaf that we love so much? Chris Young, from the Real Bread Campaign, explains what sets sourdough apart. ‘The lactic acid bacteria and naturally occurring yeasts in the starter help to develop the distinctly sour flavour and waxy structure of the loaf. They also change the dough, reducing the bread’s Glycaemic Index (GI), so it doesn’t cause spikes in insulin.’ Read more about Sourdough September at realbreadcampaign.org. It starts with a starter Sourdough is made with a starter – sometimes called a mother – which is a fermented mixture made from flour and water. Additional ingredients (such as grapes, raisins or…

Prue Leith’s career as a restaurateur, caterer, broadcaster, food writer and campaigner has spanned more than 50 years. She was born in South Africa and has played a key role in revolutionising Britain’s eating habits since arriving in the Sixties. Prue founded her eponymous cook school 40 years ago, before selling her interest in 1993. She has also written 20 books. I first met Valentine a few years ago at a dinner for an enterprise called Root Camp (rootcamp.co.uk). They teach kids about food and how to cook. He was barbecuing away, I got talking to him and thought, ‘Well this is an interesting fellow.’ I know lots of lovely chefs and they’re terrific, but they can only talk about food, the kitchen and other chefs – they don’t have…

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…

Create a classic look by pressing down on the top sheet of pastry with a fork. Squeeze the pastry edge around the top of your index finger, using your thumb and other index finger. Work your way along the pastry edge to give a professionally fluted finish. Plait together three thin strips of pastry and place around the edge. This can be fiddly, so do it in four or five sections and then join them up on the pie. Use stamped out leaves for a pretty autumnal design. Sprinkle the edge with granulated sugar to add sparkle once baked. Press the back of a teaspoon into the pastry to create depressions. THE GREAT DAIRY DEBATE… Every lovingly made fruit pie deserves a dairy accompaniment – go to town with thick…

Roasted beetroot with za’atar, chickpeas & harissa yogurt This light coating of Middle Eastern spice adds traditional flavour to a modern favourite, roasted beetroot. Za’atar is a blend that includes sesame seeds, dried oregano and marjoram. You’ll find both za’atar and sumac, a lemony flavoured spice, in most large supermarkets. SERVES 2 PREP 10 mins COOK 30 mins 8 raw baby beetroots, or 4 medium,scrubbed (purple, yellow or a mixtureof the two)1 tbsp za’atar1 tbsp sumac1 tbsp ground cumin400g can chickpeas, drained and rinsed2 tbsp olive oil1 tsp each lemon zest and juice200g/7oz Greek yogurt1 tbsp harissa paste1 tsp crushed red chilli flakesmint leaves, roughly chopped, to serve 1 Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you’re using medium ones or bigger. Mix all…

Butternut squash pilaf SERVES 4 PREP 10 mins COOK 30 mins 1 tbsp vegetable oil1 onion, chopped1 tbsp tagine spice blend (we used BartBaharat)350g pack ready-diced butternut squash225g/8oz basmati rice2.5cm/1in piece root ginger, peeled andfinely grated1 garlic clove, crushed100g/4oz fruit & nut mix600ml/1 pt vegetable stock1 tbsp ready-made crispy onionschopped parsley, to serve (optional) 1 Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly,…

Spiced fig, coffee & hazelnut cake This sophisticated cake is gently spiced and full of treacly flavours from the dried figs and muscovado sugar. My tip for a good-sized piece is to cut a slice, then halve it down the centre. Serve with strong chai lattes for a tea break to remember. SERVES 16 PREP 45 mins plus cooling and chilling COOK 25 mins FOR THE SPONGE 4 dried figs, chopped into small pieces75ml/2 1 /2fl oz hot strong coffee orespresso100g/4oz blanched hazelnuts200g/7oz slightly salted butter, very soft,plus a little for greasing225g/8oz light muscovado sugar200g/7oz plain flour2 tsp baking powder2 tsp vanilla extract2 tsp mixed spice50g/2oz natural yogurt4 large eggs FOR THE ICING 250g pack slightly salted butter, very soft2 tsp vanilla extract or bean paste400g/14oz icing sugar250g…

Sticky toffee fig rolls At my Scouts or after-school club, you could always choose a biscuit to go with your squash. When you managed to get your hands on a fig roll, it felt like you’d got lucky – more than just a biscuit, it had a filling too. Here, I’ve stayed true to the original in terms of shape and filling but I’ve boosted the sweetness with chewy toffees. Barney Desmazery, Senior food editor MAKES 16 PREP 30 mins plus 1 hr chilling COOK 30 mins FOR THE PASTRY 140g/5oz plain flour, plus extra for rolling85g/3oz wholemeal flour50g/2oz golden caster sugar1/2 tsp mixed spice140g/5oz cold unsalted butter, diced1 medium egg yolk FOR THE FILLING 200g/7oz soft dried figs, roughly choppedzest and juice 1 orange50g/2oz golden caster sugar100g/4oz chewy toffees,…

Baking is full of opportunities to make good use of a hack. Hacking into the methods you use daily can uncover effective tricks to help you prepare veg faster, do two things at once, or get the most out of your tools and ingredients. These shortcuts can save time, improve results or just make things easier. It might be the genius of the ‘sticky food, wet hands’ rule, or a shortcut to whipped cream (try shaking it in a jam jar); it could even be a secret ingredient that takes your cakes up a level. A great hack can even be a smart way to use your hardware, as Hotpoint ambassador Lisa Faulkner knows. The talented cook has found Hotpoint products to be the ideal combination of innovation and performance,…

One of the most heart-warming things about cooking a delicious meal is that it gathers your nearest and dearest around you at the table. But for an RNLI volunteer crew member, this precious time can be disrupted by a call for help from someone in peril at sea. How wonderful then, that you can make a meal for your loved ones and raise money for a worthy cause at the same time. If you host a Fish Supper between 9-11 October – or whenever suits you – you can support the RNLI’s lifesavers by helping to raise funds to train, equip and ultimately protect them when they’re in perilous situations at sea, so they can keep coming home safely to their families. Hosting your own Fish Supper is easy and…

Made from high-quality cast iron, this cookware is ideal for stews, casseroles, rice dishes, pot roasts and soups. Cast-iron cookware distributes heat evenly without hotspots, so that you get great results, plus the lids feature ridges on the underside that help to baste and moisten meat during the cooking process. Suitable for use on all hobs, as well as in the oven. Available as individual dishes or as a two-piece set in a choice of four different colours. The shallow casserole dish measures 30 x 6cm and weighs 5.8kg. The round casserole dish measures 21 x 10.5cm and weighs 4.2kg. *Please add £3.95 to your order total for p&p. How to order your cookware Call 0844 493 5654** quoting 52041 or visit clifford-james.co.uk/52041 or send your contact details, address and the…

Sometimes, it seems as if our attempts to eat a balanced diet are thwarted by confusing health messages – in the media, from experts and on food labels. Even the savviest shopper can be caught out by labels that make us think we’re picking a healthier option, when we’re not. European Commission packaging regulations have changed in recent years to ban wild health claims, but it’s still not easy to understand the full picture. Big brands employ tactics to create a ‘halo effect’ around products to promote their positive qualities, while often ‘hiding’ the negative messages in the small print. The fact is, you need to understand what to look for – on both the front and the back of the pack. Here’s how to be a more informed shopper.…

Take the guesswork out of your pressure-cooking with the Instant Pot – the number-one brand of electric pressure cookers in the US, now available in the UK. The versatile Instant Pot Duo is much more than a pressure cooker and cooks everything from roasts, soups and stews to risottos and pasta – even desserts! The six-litre Instant Pot Duo has seven different functions: • Automatic pressure cooker • Slow cooker • Rice cooker • Steamer – for healthy cooking • Food warmer • Yogurt maker • Plus, you can sauté directly in the cooking pot You don’t have to adjust the heat to regulate pressure, and it doesn’t rattle or hiss like other pressure cookers. The stainless-steel cooking pot, which can go in the dishwasher, can also be used 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. Emma Porter, 27, lives in London and follows a Paleo diet – which excludes dairy, cereal and processed food. Follow her at@paleowithmrsp. Emma has more than 5,800 followers. What do you post? Whatever delicious things I’m eating or cooking. I also share inspirational photos from my blog. I try to keep each post different – not too many sweet treats all in a row or too many smoothies after one other. Describe your style My photos are bright, colourful and simple. What gets your ‘like’? A well-shot photo and something that captures my imagination. A good food photo must have just the right…