Innholdsfortegnelse for June 2021 i Good Food

‘The pleasures of a well-set table, the clink of cutlery and glass, the buzz and sense of occasion, the theatre of it all’ – Joanna Blythman sums up what many of us have missed about restaurants. We’re celebrating being able to eat out and support the hospitality industry this month by revisiting our favourites. How wonderful, too, to invite friends and family over for a meal. Melissa Thompson’s family barbecue recipes (p63) and our bursting-with-berries cover story (p31) are the best ways to enjoy a sunny weekend and make up for lost time. It’s also a chance to show off the skills we’ve had time to perfect, like cocktail-making (try our banana daiquiri on page 125). We’ve also gone all out on bold flavours with smoky chorizo sausage rolls (p100)…

your letters Earlier this year, I found out that a dear friend was suffering from the after-effects of Covid. I wanted to do something to lift her spirits and help her feel better, so I started leaving boxed home-cooked meals on her doorstep. She absolutely loved them! I left cakes, casseroles, curry with naan bread, vegetable soups, homemade bread, pickles and jam. It was all freshly cooked in my kitchen, and the main meals and soup only needed a quick heat up in a microwave. I know there are lots of people who read your magazine and love cooking, and this is such an easy thing to do to help out a friend or neighbour recovering from Covid – it’s like giving a hug in a box. So, I’m sharing…

Roast broccoli & sesame ramen noodle bowls SERVES 2 PREP 15 mins COOK 30 mins EASY V ½ head of broccoli, broken into florets 1 tbsp sesame oil 1 tbsp sesame seeds, plus extra to serve 2 large eggs 200g ramen noodles or dried egg noodles 2 spring onions, sliced 2 radishes, thinly sliced crispy chilli oil, to serve (optional) For the dressing 3 tbsp sesame oil 1 tbsp brown miso pinch of chilli flakes 2 tsp brown sugar 1-2 limes, juiced (to taste) 1 small garlic clove, crushed 1 Heat the oven to 220C/200C fan/ gas 8. Toss the broccoli with the sesame oil, sesame seeds and some salt, then spread out on a baking tray. Roast for about 15-20 mins until charred and tender. 2 Meanwhile, bring a…

Founded in response to the level of homelessness in Southall, the Sikh charity Nishkam Swat helps disadvantaged communities all over the UK by offering food, clothing, sleeping bags and a healthcare service for people who don’t have a permanent address. Since the pandemic began, the number of people using the service has increased, and 50,000 meals have been delivered by volunteers, to people who were vulnerable or shielding. Founder Randeep L Lall (above, pictured) explains; ‘Over the last 10 years, we’ve always looked for opportunities to help others and make a difference. When the pandemic came along, it became another opportunity for us to serve those in need.’ One of the volunteers talks about their experience with the charity: ‘A lady in her seventies from Ealing contacted us for help,…

Cheesemaker Chris Heyes took international inspiration for his new Blue Clouds cheese – but how it’s made is very much a local operation. The idea for the soft, creamy gorgonzola-style cheese was influenced by a friend who made a similar style on Clouds Farm in Kenya. But at the Balcombe Dairy on the Lodgelands Estate in West Sussex, the Norwegian Red-Holstein cows travel just 10 yards into Chris’s cheesemaking pod, where every stage is completed by hand. Chris started making cheese after being made redundant as a marketing manager about 10 years ago. He set up Balcombe Dairy in a converted shipping container just before the pandemic, making Blue Clouds. It’s soft and gooey with a tangy flavour covered with an earthy edible rind. It’s definitely worth seeking out this…

Take care not to mix the dough too much or your scones won’t be light and fluffy. Our top tip is to not twist the cutter as you press it down into the  dough. This helps prevent the scones turning out lopsided – but to be honest, they taste great, lopsided or not. Cheese & Marmite scones MAKES 8 PREP 25 mins plus chilling COOK 15 mins EASY V 150ml whole milk 1 tbsp Marmite 300g self-raising flour, plus extra for dusting 1 tsp baking powder 85g butter, chilled and cut into cubes 150g cheddar, coarsely grated 1 tsp mustard powder 1 tbsp caster sugar 1 Pour the milk into a pan and set over a low heat until just warm enough to dip your fingers into (if it’s steaming,…

Sea & Shore by Emily Scott (£26, Hardie Grant) Cornwall is a hot destination this summer, but if you want to avoid the crowds, this book will transport you there. Chef Emily Scott’s food showcases the best produce the coast has to offer. Divided into the seasons, there are plenty of fish and shellfish recipes including delicious ways with Cornish crab, colourful salads, roasted meat, stews and bakes. Smart enough for the weekend but easy enough for midweek, too. Must-try recipe: Tiger prawns, chilli & parsley Sicilia by Ben Tish (£26, Bloomsbury Publishing) Chef and restaurateur Ben Tish explores the diverse food of Sicily with its Arab, French, Greek and Spanish influences. There are chapters on breads, fritti, fish and sweets, but I turned straight to the rice and pasta…

your shopping list MEAT & FISH 300g smoked salmon 200-300g leftover roast chicken, plus 1 large cooked chicken breast 100g chorizo, streaky bacon, pancetta or salami, plus 150g extra (or the same amount of smoked salmon or smoked mackerel) 300g leftover roast pork DAIRY & CHILLED 50g unsalted butter, plus 1 tbsp 7 eggs 250ml double cream 30g parmesan 25g natural yogurt VEGETABLES 5 onions (3 large) 1 red onion 6 garlic cloves 350g button, chestnut or flat mushrooms 200g long-stemmed broccoli CITRUS 2 lemons OILS 6 tbsp olive oil STORECUPBOARD 350g basmati rice 350g risotto rice 400g can chopped tomatoes 400g can white beans (butter or cannellini) 900ml chicken stock 1 tbsp rose harissa 2 x 400g cans chickpeas HERBS 3 small bunches of flat-leaf parsley a few thyme…

Leftover mashed potato waffles In the spirit of making good use of all the bits left in my kitchen after cooking, I came up with this recipe. It’s made with leftover mash, and is so well received, I now make extra mash especially for it! These waffles make a great base for a runny fried or poached egg. SERVES 2 PREP 10 mins COOK 15 mins EASY V 325g leftover mashed potatoes, at room temperature (see our creamy mashed potato recipe at bbcgoodfood.com) 118ml whole milk 100g plain flour ½ tsp bicarbonate of soda 2 spring onions, finely sliced melted butter, for the wa le maker smoked salmon or cooked bacon, poached or fried eggs, soured cream or crème fraîche and chives, to serve (optional) For the seasoning ¼ tsp…

KIDS IN THE KITCHEN Chocolate cupcakes Get the kids to help mix the batter for these simple cakes, then enjoy on picnics or play dates. MAKES 12 PREP 20 mins COOK 20 mins EASY V * un-iced 100g caster sugar 100g unsalted butter, softened 2 large eggs 1 tsp vanilla paste 80g self-raising flour 2 tbsp cocoa powder ½ tsp baking powder 2 tbsp milk For the icing 75g softened butter 150g icing sugar 40g cocoa powder 2-3 tbsp milk 1 Heat the oven to 180C/160C fan/ gas 4. Line a 12-hole cupcake tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until smooth. 2 Add the flour, cocoa powder and baking powder…

• Types of dairy Always use whole milk and double cream. Look for milk with a naturally high protein content for extra creaminess, such as Guernsey and Jersey milks. • Use an accurate thermometer Use a digital instant-read thermometer when making the custard base. It eliminates all the guesswork, ensuring it’s at the perfect setting consistency and won’t split. You’re looking for a temperature of around 80C. • Invest in an ice cream maker For the silkiest ice cream, you need to stop ice crystals forming and the best way to do this is by churning in an ice cream maker. You don’t have to spend a fortune – budget models start at around £35. • Chill the container Put the container for the ice cream in the freezer for…

THE MYTH TOSSING BERRIES IN FLOUR WILL PREVENT THEM FROM SINKING IN A MUFFIN OR CAKE BERRIES are just as prone to gravity as the rest of us, unfortunately, so this baking myth is one that we can definitely leave on the shelf. Although tossing berries in a light dusting of flour will help stop their juices bleeding into a cake, there’s not much evidence that it will halt the sinking if your batter is too thin. Fruity cake recipes should have a batter that is thick enough to suspend the berries in the sponge. With muffins, help them along by spooning a little plain batter in the bottom of each case, then add the rest (with fruit mixed in) on top.…

Genevieve: The one thing that people struggle with when barbecuing is the fire itself. Once you learn to be confident and master the fire, it’s just cooking, like anything else. I started Bristol Fire School to give people those fundamental foundations of how fire works and how to manage it, how to increase and decrease the temperature. Tom: In this country, we have a perception that barbecuing is very quick – you light your barbecue, cook some sausages. Actually, barbecuing is so much more. I’ve been to the States where people slow-braise meat that has been dry-rubbed and marinated for 48 hours, then slow-cooked for another 48 hours. It takes days to get this wonderful rich flavour that you get from the smoking. But for a shortcut, you can find…

Fajita-style pasta Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this fantastically easy and vibrant meal. It’s made with succulent pieces of chicken breast and sweet peppers. Any leftovers keep well for the next day and can be eaten cold. SERVES 4-6 PREP 10 mins COOK 25 mins EASY 2 tbsp olive oil 2 large skinless chicken breasts, cut into strips 1 onion, thinly sliced 1 red pepper, deseeded and sliced 1 yellow pepper, deseeded and sliced 1 garlic clove, crushed ¼ tsp chilli powder 1 heaped tsp sweet smoked paprika ½ tsp dried oregano 1 tsp ground coriander ½ tsp ground cumin 3 tbsp tomato purée 80ml double cream 350g penne or rigatoni pasta ½ small bunch of flat leaf parsley, finely chopped…

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 GET ORGANISED MAKE ROOM IN THE FREEZER Clear out your freezer ready for warmer summer days. You’ll need to make space for ice cream, ice lollies as well as any barbecue items. Try using up any odds and ends in simple dishes, like whizzing half a bag of peas into a soup, blitzing frozen berries into breakfast smoothies or making a round of fish finger sarnies to avoid food waste. 2 FAST FIXES GRAB-AND-GO PICNIC Heading out on an impromptu picnic? Ditch the soggy sandwiches and make a quick al fresco lunch: • Spread hummus on a plate, scatter over sweet pickled baby beetroot, toasted mixed seeds and scoop up with warmed pittas. • Toss cooked cannellini beans with cooked king prawns, pesto, rocket, lemon and olive oil for…

GRILL UNTIL CRISPY Try tossing broccoli in olive oil, salt and spices, then grilling until charred and crispy. This gives the broccoli a crunchy interior and crisp exterior, which is perfect tossed in grain salads or eaten with oozing burrata and lots of extra virgin olive oil. SHRED IT Thinly shredded raw broccoli works well as the base of a salad, too. It can be tossed with a caesar dressing, crispy pancetta and a boiled egg, or tossed with roasted tomatoes and balsamic, for a crunchy and satisfying salad that feels light and summery. STUFF IT IN A SANDWICH It might be a bit unusual, but broccoli has become a trendy sandwich filling. Roast or steam it, then stuff into a focaccia or panini with mozzarella or mortadella, anchovies and…

FROZEN KEFIR Looking for a cooling new treat to try this summer? We’ve spotted several frozen kefir products recently, including ones from Waitrose & Partners, Biotiful Dairy and Yeo Valley. Kefir is a fermented milk product full of gut-friendly yeasts and bacteria. Like frozen yogurt, frozen kefir is a great alternative to ice cream as it’s cool, sweet and smooth, but generally lower in calories. HIGH-QUALITY COCKTAILS IN A CAN As we’ve all got used to park life over the past year, it’s no surprise that the demand for on-the-go drinks has continued to rise. Pre-mixed cocktails in a can are ideal for picnics, barbecues or a celebration in the park. We’ve recommended one of our favourite canned cocktails on page 25. OAT MILK CHOCOLATE We’ve tried a huge number…

pre-mixed cocktail Moth margarita There are plenty of premixed cocktails on the market at the moment, but not all of them get it right. This one definitely does. Many can be sickly sweet and synthetic-tasting, but this has a fresh lime flavour and subtle but not overwhelming sweetness. Drink it chilled straight from the can at a barbecue or picnic, or if you’re feeling fancy, pour into a martini glass with a salted rim. 14.9% ABV, £3.99 (125ml), Waitrose & Partners whisky Kyrö malt rye whisky This Finnish rye whisky is made from 100% malted Finnish wholegrain rye, double pot-distilled then aged in new American white oak casks. The result is a beautifully balanced whisky with a heady hit of vanilla on the nose and peppery, earthy undertones, followed by…

Remarkable Places to Eat Chris Bavin and Fred Sirieix sample wood-fired cooking, pork pies and the perfect Ploughman’s in a trip to the New Forest, and Nadiya Hussain takes Fred on a delicious tour of Yorkshire, tasting fabulous bakes at Betty’s Tea Room, authentic Indian eats, world-class cheese and the freshest crab. Catch up on BBC iPlayer. Saturday Kitchen Live Guest chefs cooking live with Matt Tebbutt this month include Theo Randall , Ben Tish and pastry perfectionist Cherish Finden . On 26 June, the team celebrate a special Saturday Kitchen landmark. Join in on social media @SaturdayKitchen and watch on BBC One every Saturday at 10am and BBC iPlayer. The Food Programme Sheila Dillon reports on food in care homes this month and interviews Richard Walker, MD of Iceland…

Raspberry & dark chocolate cheat’s ice cream terrine For a dessert that’s incredibly easy, with ice cream that doesn’t need churning, you must try this terrine. It’s layered with crisp dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead, ready to take out of the freezer when you want to impress. Liberty Mendez SERVES 8-10 PREP 20 mins plus at least 8 hrs freezing COOK 3 mins EASY V G 225g raspberries 1 tbsp caster sugar ½ lemon, juiced 400ml double cream 1 tbsp vanilla paste 275g condensed milk 200g dark chocolate, melted and cooled slightly, plus extra for topping 1 Line a 900g loaf tin (ours was 9cm x 20cm x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of…

FRIDGE RAID Yogurt If you’ve got half a pot of yogurt to use, turn it into the base of a tzatziki-style dip. This is also a great way to use any bits of veg or herbs such as mint or parsley. Tzatziki Coarsely grate a chunk of cucumber, then sprinkle with a pinch of salt and squeeze out any liquid. Tip into a bowl with the leftover yogurt, 1 finely minced garlic clove and a small handful of chopped mint. Mix well. • Use grated carrot, chopped tomatoes or cooked and grated beetroot as well as (or instead of ) the cucumber. • Use chopped parsley, dill, coriander or basil instead of the mint, depending on what you have available.…

Barbecued broccoli, cauliflower & halloumi SERVES 4 PREP 15 mins COOK 20 mins EASY V 2 tomatoes, finely chopped ½ red onion, finely chopped 1 lemon, juiced 1 tsp cider vinegar 2 tsp dried oregano 1 cauliflower, cut into florets, stalks cut into 5cm pieces 1 broccoli, cut into florets, stalks cut into 5cm pieces 3 tsp olive oil 1 tsp smoked paprika 450g halloumi, cut into 2.5cm cubes cooked couscous, to serve (optional) 1 Mix the tomatoes, onion, lemon juice, cider vinegar, half the dried oregano and1/2 tsp black pepper together in a bowl. 2 Light the barbecue. Bring a pan of water to the boil and cook the cauliflower florets along with the stalk and broccoli stalk pieces for 3 mins. In the final minute, tip in the…

HEALTH HACKS Getting enough vitamin D While the UK government recommends food sources and supplementation during the winter months, exposure to sunlight is one of the best ways to get your vitamin D in summer. Midday (11am-3pm) is the best time to get some sunlight. Melanin acts as a natural sunscreen, so darker-skinned people need longer in the sun than lighter-skinned people to produce the same amount of vitamin D. It’s not known exactly how long you need to spend in the sun, but studies suggest between 10-15 minutes for lighter skin tones and 25-40 mins for darker skin tones. Be sure to use sunscreen and protective clothing. For more advice, visit bbcgoodfood.com/ am-i-getting-enough-vitamin-d. Emily Thomas reports on fortifying staple foods with vitamin D. To listen, search BBC Sounds for…

June is one of my favourite months for fruit and veg. With the garden blooming, it becomes a place you can sit and enjoy with the first of the season’s offerings ready to pick. Big bulbs of fennel are one of June’s stars, including the herby fronds. Some people aren’t keen on the aniseed tones of this vegetable, but if it’s paired with the right ingredients, it can be such a joy to eat and not too overwhelming in flavour. On a weeknight, I’ll roast or braise it in a little chicken stock until sweet and tender, or it works very well cut into wedges and roasted with sausages and chilli. Served raw, it has a much brighter flavour which I love. I thinly slice mine and toss it with…

In this episode, chef and author Maunika Gowardhan shares her recipe for one of her favourite Indian street foods. MAUNIKA’S TOP TIPS › Use lamb mince with a good amount of fat in it. › The finished keema should be saucy but thick, with not too much liquid. It should still have enough gravy so you can use the pav (bread) to scoop it up. › Pav has to be slightly buttery. My mother would use the same pan as the keema to fry the buns. › Serve pickled red onions and lime on the side to cut through the delicious fatty flavours. Keema pav SERVES 4 PREP 20 mins COOK 1 hr EASY 4 garlic cloves 1cm piece ginger 700g lamb mince (10-20% fat) 2 tbsp vegetable oil 5-7…

Spend some time making this mango chutney and capture summer in a jar. We’ve used a classic blend of aromatics and spices, but you can adjust it to suit your own taste. Serve alongside curries, with cheese or in sandwiches, toasties and kebabs. It makes a great gift for family and friends. Mango chutney MAKES 3 x 300ml jars PREP 15 mins COOK 2 hrs EASY V 6 firm but ripe mangoes (about 1.5kg) 500ml white wine vinegar 450g granulated sugar 1 tbsp cumin seeds 2 tsp coriander seeds 10 cardamom pods 2 tsp nigella seeds ½ tsp cayenne pepper ½ tsp turmeric 3 garlic cloves, crushed 8 whole cloves thumb-sized piece of ginger, grated 1 large red chilli, deseeded and finely chopped 1 Peel the mangoes and chop the…

GUIDE TO RUM We asked rum expert Ian Burrell to give us the lowdown on one of our favourite summertime spirits 1 WHAT DEFINES RUM? Rum is made by fermenting then distilling sugarcane molasses, syrup or juice. All rums must be made from sugarcane, but not all sugarcane spirits are rum. 2 WHAT’S THE DIFFERENCE BETWEEN WHITE, GOLD, DARK AND SPICED RUM? White rums are generally unaged, though some are aged then filtered to remove any colouring. Gold rums tend to be aged in wooden barrels that colour the liquid after prolonged contact. However, a few cheaper brands add caramel to colour white rum. Dark rums are more of a marketing term – this can mean a white or gold rum that has a darker caramel colour added…

During the hour-long webcast, Sam Wilkin, cheese expert and trainer at the Academy of Cheese, and Good Food’s group magazines editor Keith Kendrick will enhance your knowledge of cheese by guiding you through what makes each product unique, introducing you to British artisan cheeses and sharing tips. Here’s what you’ll learn: • How cheese is made, the different styles and storage advice • How to taste cheese • Four British cheeses you should try this summer • How to create a perfect cheeseboard and the best British cheeses to cook with Scan our QR code to take you to our website for full details of the cheese webinar Tickets cost £10. Go to bit.ly/3nThTBi to sign up…

The supermarkets were low on flour, so we looked to the smaller millers. Once there, we began to dig deeper into flours from different places, plants and even time periods, like einkorn, spelt, emmer, rye and Khorasan. These varieties are known as ‘heritage grains’, or ‘wheat varieties that predate the development and mass distribution of modern wheat in the 1950s,’ says Lister. Modern wheat – what’s behind most of the flour you see today – is quite different from its forebears, with shallow roots, short stems and husk-free kernels to enable fast growth and easy harvesting. It’s now grown all over the world ‘The arguments in its favour at the time were that it directed more energy into the grain, rather than a long stem and roots, so it yielded…

There’s no finer place for meeting friends for a gossip, having a meal or grabbing a beer than your local pub. My husband and I are more than ready to get back to our thrice-weekly visits to our favourite micropub, Hop & Scotch in Birmingham’s Kings Heath. I’m famous there for talking the hind legs off the owners and bar staff – I’m sure they’re missing me! But, if you prefer socialising in your own back garden, you don’t have to miss out on summer’s most delicious beers. For starters, there’s Adnams Kobold: a crisp, refreshing English premium craft lager. At 4.7% ABV, it won’t propel you into snooze land after your first sip. Kobold is everything a tasty no-nonsense lager should be: it has a slight breadiness and the…

Vanessa Bolosier Cookbook author Vanessa shares French Caribbean recipes from her homeland, including Creole pork ragoût (page 94). Melissa Thompson Embrace the sunshine with our columnist’s family-friendly barbecue recipes on page 63, which are all quick and easy to make. Liberty Mendez Combine two classic treats – chocolate cake and crunchy rocky road bars – in Liberty’s ingenious bake on page 110. It makes an ideal weekend project. Sai Deethwa The founder of Buddha Belly shares her foodie memories of Thailand (on page 136) and a traditional suki hot pot recipe (p138).…

For me, planning my week of eating gives me something to look forward to. I like to mix things up with a few healthy, fresher recipes as well as quick midweek treats and a couple of weekend projects. Monday BREAKFAST Fruit & nut granola Make a batch of this easy granola to use throughout the week. find the recipe online LUNCH Roast broccoli & sesame ramen bowls These sticky and satisfying noodles make a great work lunch. DINNER Puttanesca roast aubergines I’ll be making this for our next meat-free Monday dinner. Tuesday BREAKFAST Kefir smoothie A tropical and fresh kefir-based smoothie is a perfect way to start the day – and good for gut health. find the recipe online AFTERNOON SNACK Spinach, blue cheese & walnut muffins I’ll bake a…

1 Rainbo frozen gyoza (bag of 12) £9.50, rainbofood.com I love having a stash of these in the freezer, especially the pork & chive and shiitake mushroom flavours. They cook in less than six minutes and can be dunked in Rainbo’s gyoza dipping sauce (available on the website, £3.50) and chilli oil. 2 Northern Dough Co brioche dough (2 x 220g) £2.50, Tesco These brioche dough balls are a useful cheat’s ingredient to have in the freezer. Use them to make fresh burger baps, a chocolate chip brioche breakfast loaf, or a delicious batch of cinnamon buns. 3 HIP (Happiness in Plants) oat milk chocolate (70g) £3, hollandandbarrett.com HIP’s fun, vegan chocolate bars went down well in my household, particularly the sweet-salty pretzel and salted caramel flavours. 4 Made for…

OLIVIA CAVALLI As well as being a chef, food stylist and writer, Olivia is working with us at Good Food to teach beginners and more experienced home cooks the art of making pasta. She began her own education in cookery with her Italian nonna and has also worked with the wonderful Pasta Grannies, travelling the length and breadth of Italy to broaden her knowledge. She shares her love of Italian food and culture through her supper club, as well as teaching, and her Good Food webinars on traditional pasta-making are proving popular. Turn to page 24 for more details, and go to bbcgoodfood.com/learn to secure your place at Olivia’s next webinar.…

1 Pair of beeswax twisted candles £8, anydaymade.com Great for a dinner-party-loving dad, these pistachio green candles will add ambience. 2 Handmade stoneware mug £25, insideouthome.co.uk A sage green and stone colour handmade mug that’s perfect for dad’s morning brew. 3 Bo Tree Chef’s essential collection £34.95, botreefarm.co.uk This set of single origin spices in attractive, clearly labelled tins makes a great gift for any keen cook. It includes fragrant Turkish oregano buds, aromatic Wild Mountain Egyptian cumin seeds, fruity Vietnamese ginger, Spanish smoked paprika and more. 4 Connoisseur tumblers (set of 4) £12, Dunelm This set of tumblers looks sophisticated, and makes an ideal gift if you’re on a budget, too. Great for anyone who loves drinking whiskies, negronis and…

FREEZING You can freeze the fruit base, then defrost thoroughly, spoon into the dish and continue from step 2. GOT A GLUT OF STRAWBERRIES? Freeze them in freezerproof bags for up to three months, then either blitz into smoothies from frozen, or make a quick strawberry ice cream by blending frozen strawberries and frozen bananas together. Alternatively, defrost and cook down into a compote to serve with granola, or blitz to a purée and use in mousses, or swirl through whipped cream or buttercream for cakes.…

Honey & sriracha hot wings Deep-frying anything other than a portion or two is too much hassle for me on a Friday night, but my family is crazy for sticky chicken wings. They’re normally deep-fried, so I’ve come up with a recipe that makes crisp and delicious wings without the fuss. You can keep them unglazed if you prefer – either way, this roasting method is a game-changer. Baking powder is the magic ingredient, making the chicken skin blister quickly, while the cornflour forms a crispy crust. SERVES 4 PREP 10 mins plus at least 2 hrs chilling COOK 50 mins EASY 1 tsp smoked paprika 1 tsp garlic granules 2 tbsp baking powder 1 tbsp cornflour 16 chicken wings (about 1.5kg) 2 tsp sesame seeds (optional) For the glaze…

Curried lentil & coconut soup Make any leftover coconut dhal (p52) stretch further by adding hot vegetable stock, then simmer for a few minutes until piping hot. Sprinkle with cumin seeds. Jerk-ish pork dogs Remove the skewers from any leftover jerk-ish pork (p66), then heat on a tray in a low oven for 15 mins. Serve in hot dog buns with ketchup or hot sauce. Creole crabcakes Mix any leftover crabmeat (p95) with chopped spring onions, breadcrumbs and beaten egg to bind. Shape into small patties and fry on both sides until crisp. Serve with lime wedges and mayo. Porchetta & fennel baps Fry leftover slices of roast pork (p104) until the fat is crisp – be careful, as it may splutter. Stuff into soft floury rolls with any leftover…

If you have a chimney, add 12-15 briquettes or pieces of charcoal (choose a natural product that won’t taint the food). Or, remove the cooking grate and pile onto the lower grate. Put two firelighters in amongst the coals, light these and place the chimney or more coals on top so the fire rises. Wait for the coals to turn white and ashen – this is when they’re ready for cooking. If you have a chimney, pour them out. Either way, spread the coals out into a 35cm-diameter circle. To reduce the temp, close the grate to allow less air in. Or, to increase it, open it for more air – this will make the coals burn hotter. Keep an eye on the coals, and, if necessary, add one or…

Vietnamese-style steak & noodle salad SERVES 2 PREP 15 mins COOK 10 mins EASY To make the dressing, mix 1 sliced red chilli, the juice of 1 lime, 2 tsp light brown soft sugar, 1 tsp rice wine vinegar, 1 chopped garlic clove and 1/2 tbsp fish sauce with 1 tbsp water until the sugar has dissolved. Cook 80g brown rice noodles following pack instructions, then cool in cold water. Drain, then toss with 2 carrots peeled into ribbons,1/2 shredded Chinese cabbage, 4 sliced spring onions and the dressing. Heat 1 tsp rapeseed oil in a frying pan over a high heat. Season a 250g fillet steak, then cook for 2-3 mins on each side for medium rare, or 5 mins for well done. Rest for 5 mins, then slice.…

Dressed crab (crabe farci) This is an essential element in any assiette Créole (Creole platter). SERVES 4 PREP 10 mins COOK 20 mins EASY 3 tbsp semi-skimmed milk 70g day-old baguette (about a quarter of a baguette) 3 garlic cloves 2 spring onions 1 onion 2 parsley sprigs 1 thyme sprig, leaves picked ½ red habanero or scotch bonnet chilli, deseeded 4 tbsp butter 175g white crabmeat (or use a mix of white and brown) 1 lime, juiced 3 tbsp fresh or dried breadcrumbs 1 Heat the oven to 180C/160C fan/ gas 4. Tip the milk into a shallow dish, add the baguette and leave to soak for 10 mins, turning so all the milk is absorbed. 2 Peel the garlic cloves and blitz in a food processor with the…

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 fennel. FLORENCE FENNEL What do I look for to tell when fennel is ready? Fennel is ready to harvest when the ‘bulbs’ (swollen bases of the leaf stalks, just above ground level) have reached a good size. This will be three months or so after sowing. They may not be as large as the ones you see in shops, however. Simply cut them off at the stump, which you can leave to re-sprout edible leafy growth. What time of year is it grown? As fennel has a tendency to bolt (produce flowering stems and become tough) it’s easiest to sow it…

A griddle pan is ideal for chargrilling meat and veg – the raised ridges allow food to cook with defined grill marks and any fat renders into the grooves of the pan. This griddle plate from Jean Patrique is made from cast aluminium so is light and easy to handle. Our deputy editor Janine Ratcliffe tried it, and found it was big enough to go over two burners or plates, creating a large surface area for cooking. There are also notches to fit six skewers for when making kebabs. (See page 42 for our reader offer.)…

Food writer and stylist Rosie Reynolds picks her kitchen hero “My favourite piece of kit is a hand-forged knife by blacksmith Dan Prendegast (prendergastknives.com). It’s so beautifully balanced and the handle so neat and comfortable to hold. I have small hands and this knife is big but doesn’t feel heavy or too big. It keeps its edge for months and when I feel it going a bit dull, I simply rub the edge along my denim apron or between a stack of paper and it brings it right back. I use it for everything from chopping tiny things to carving meat. It’s so much a part of my kitchen that I feel a bit lost without it.”…

What are you craving right now? For me, it’s usually cheese. Or steak. Or dishes made fiery and aromatic with spices. For you, it might be a crisp salad, a soothing stew or a sweet hit of chocolate. We all have cravings, depending on our mood, the weather, or simply just because we fancy something. That’s pretty much what lawyer-turned-chef Ed Smith’s book is about, asking the question that occupies most of our waking hours, ‘What am I going to eat next?’ Or more exacting, ‘What flavours am I craving right now?’ Ed explains, ‘We get “cravings” for all sorts of foods and in response to a range of triggers. I know that for every time I feel an urge to buy a buttery treat or to wolf down a…

Ginger ale and ginger beer are both sparkling ginger drinks that are refreshing on their own or in a cocktail. They can be used interchangeably, but ginger beer has a deeper flavour. It’s historically a ‘brewed’ drink (although most contain less than 0.5% ABV), whereas ginger ale is a soft drink. They’re great with all types of rum and whisky, as well as tequila, mezcal or a mixture. Mix 25ml dark rum and 25ml tequila in a tall glass filled with ice, then top with ginger beer and 2 tbsp espresso for a twist on a dark & stormy.…

For a long time, my understanding of flour comprised four types: plain, wholemeal, bread and self-raising. Then, lockdown hit. Suddenly, an ingredient I’d taken for granted was the most sought-after staple. ‘People went on a journey,’ says John Lister, founder and CEO of Shipton Mill in Gloucestershire, which saw a phenomenal increase in sales right across its range of flours as we all baked banana bread and sourdough and our confidence grew. ENVIRONMENTAL AND HEALTH BENEFITS Standard wheat is dependent on pesticides and fertilisers as it’s been bred with a shortened stem that cannot grow tall enough to shade out weeds and has lost the protective husk for its kernels. The shallow roots also make arable soils more prone to flooding, and the widespread use of chemicals is stripping the…

1 Organic Bakers Blend spelt flour, £3.75 (1kg), sharphampark.com Sharpham Park is the best-known producer of spelt cereal, pasta and flour in the UK. Its light, nutty spelt is organic and grown regeneratively without fertilisers or pesticides, with a view to sustaining the land’s wildlife. Baker’s Blend is as perfect for bread as it is cakes and pastries. 2 100% einkorn flour, £3.75 (1.5kg), gilchesters.com Gilchesters is a mill and farm in one, growing grains alongside livestock. Einkorn is one of the earliest cultivated varieties, and adds depth to bakes along with the health benefits of heritage wheat. 3 Wakelyns YQ wheat flour organic, £2.19 (1.5kg), hodmedods.co.uk In 2002, professor Martin Wolfe crossed 20 distinct wheat varieties to create hybrids with the quality and…

The last year brought home to me just how much I value the precious physical experience of dining in restaurants with other people. Happily, as I write this, it looks as if restaurants in most areas of the UK will be serving customers inside by the time you read it. As a seasoned restaurant reviewer, eating out has always been a big part of my life, but I hadn’t realised just how much it mattered to me until I wasn’t allowed to do it. I’m clearly not alone. As restaurants plan their great re-opening they are being inundated with online bookings. In Cornwall, Rick Stein’s Seafood Restaurant took 30,000 advance bookings, and while you could guess that the beautiful southwest would be gearing up to welcome holiday-deprived visitors, restaurant bookings…

“Street food is a daily utility in Thailand. If you have a dish that sells well, you don’t share that secret recipe” In 2012, then-social worker Sai Deethwa arrived at a watershed moment. Increasingly feeling that her future lay in food, she competed in that year’s MasterChef, which only intensified the urge: ‘I thought about food all the time. I read cookbooks and menus in bed. Do I sit at my desk thinking about the meal I’m going to cook tonight? No. It needed to become my life because, in my head, it already was.’ The result was Thai street-food brand Buddha Belly, a much-loved feature of the West Midlands’ food scene, Digbeth Dining Club events and markets across the north. Its reputation has been hard-won. ‘Street food’s not for…

Kapi (shrimp paste) Used in stir-fries and sauces, on steamed veg and more, this has a fermented fishy funk that, as anchovies do in Italian cooking, rounds out dishes and adds umami. Garlic This is eaten raw in som tam salads and chilli sauces, or pickled and used in broths and soups, and also fried until nutty and caramelised for a breakfast of rice and meat porridge called khao tom. Krachai A punchy, warming root that’s somewhere between ginger and galangal, flavour-wise, this is used in Thai curry bases. Knorr chicken powder You’ll find this in Thai or Chinese supermarkets. It’s used as you would any normal stock, but, compared to UK versions, it’s got that something extra. It’s definitely a Thai storecupboard staple. Cha-om The feathery leaves of this…