Innholdsfortegnelse for July 2021 i Good Food

Melissa Thompson knows her way around a barbecue. ‘Fire cooking is primal, a universal language that transcends barriers, nationalities and languages. From suya, jerk and barbacoa to braai, yakitori, tandoori and British bangers, I love it all,’ she says. This month, she invites us to make new discoveries by asking leading chefs and authors to share their favourite dishes and memories of meals cooked over coals (p128). Chef Tom Kerridge continues the theme with four spectacular weekend grills that use lively ingredients such as miso, gochujang, maple and chilli – guaranteed to fill your garden (or kitchen) with deliciously smoky aromas (p86). There’s much to celebrate as we reconnect with family and friends, so please enjoy our 21-page outdoor cooking special (p33). We’re here to make your summer sizzle! @bbcgoodfood…

Whether it’s feedback about your magazine, photos of your food masterpieces or questions to help your cooking, you can get in touch with Tami through our social  channels, or email goodfoodmagazine@immediate.co.uk FROM OUR SUBSCRIBERS Did you know that if you subscribe to Good Food, you get access to exclusive recipes like the ones below? Turn to p54 for details. @bloombeerandbakes Thank you to Ell for making these glorious hot cross buns! Katherine Stonham, Oxford Lemon & poppy seed pancakes with mascarpone (Feb). COOKING THE COVER Some of the fantastic efforts from readers who cooked our June issue’s cover-starring berry brownie pavlova cake What you told us The trick to making perfect Welsh cakes I’ve subscribed to Good Food magazine for over 20 years, and wanted to share my…

1 BE BARBE CUE-READY DEGREASE THE GRILL We’ve all been there: you pull out your barbecue for the first time in summer, only to find the remnants of last year’s efforts still clinging to the bars. Before you even think about cooking, take some time to get organised and clean up. Remove all dust from the bottom of the grill and give the bars a deep clean using a wire brush. If your barbecue has vents, a build-up of grease and fat can make them stiff, so rinse these with plenty of hot, soapy water, then lightly oil them. Get out your barbecue tools and run these through the dishwasher, too, if you can. All this is best done at the end of the outdoor cooking season, so plan ahead…

ADD TO TZATZIKI Give tzatziki a twist by adding grated courgette in replacement of the usual cucumber. It lends a robust texture and fresh flavour complemented by chopped mint and dill. Serve with lamb and flatbreads. GET GRIDDLING Use a veg peeler to pare long strips of courgette, then fry on a hot griddle pan for 1-2 mins before tossing with a little oil, lemon juice and pine nuts, if you like. Crumble over some feta for a quick summery side dish. USE THE FLOWERS If you’re growing courgettes in your garden, you’ll notice their yellow flowers. Add these to salads, or stuff with ricotta or goat’s cheese and lemon zest, and fry in a tempura batter before drizzling with honey. A lovely starter.…

TOPPED HUMMUS Supermarkets have taken their hummus offerings up a notch this year by adding different toppings. We tried plenty of topped hummus during this year’s Summer Taste Awards judging (turn to page 122 for the results), including chickpeas, caramelised onions, pesto and spiced roasted vegetables. HOT HONEY We’ve been drizzling chilli-spiked honey on our pizzas for some time now, but this trend has recently hit the mainstream – not only has Pizza Express added hot honey to some of its pizzas this year, we’ve also noticed more chilli infused honeys available to buy, for example the new hot honey from Hilltop Honey, as well as those from Hot Star and Fortnum & Mason. FLAVOURED NUTS Looking for a savoury snack to take to a picnic or serve alongside drinks?…

beer Schiehallion craft lager Named after the famous Scottish mountain in Perth and Kinross, Schiehallion (pronounced She-halion) is the breathtaking signature beer from Harviestoun Brewery. A great any-occasion lager, it’s packed with crisp, sharp grapefruit notes and it has a sweet aroma thanks to its high wheat content. If you fancy something richer and more velvety with a note of chocolate, try the brewery’s Old Engine Oil (6% ABV). A refreshing stout, even on a summer’s day. 4.8% ABV, £36 (24 x 330ml bottles), harviestoun.com premixed cocktail Black Cow negroni An excellent example of a premixed cocktail, Black Cow’s negroni combines its signature pure milk vodka (made with whey leftover from the cheese-making process) with Campari, vermouth and a blend of bitters. The use of its smooth vodka (in place…

The Joe Wicks Podcast This month, Joe Wicks talks health and fitness with the people who inspire him, including racing driver Daniel Ricciardo and comedian Russell Brand. You’ll find a fresh batch of The Joe Wicks Podcast on BBC Sounds, along with his previous interviews with Gordon Ramsay and Jamie Oliver. Saturday Kitchen Best Bites Matt Tebbutt chooses his stand-out recipes and favourite moments from BBC One’s Saturday Kitchen Live series on BBC Two every Sunday at 10am, or catch up on BBC iPlayer. Join in the fun and share your own best bits on social media @Saturday.Kitchen over the weekend. The Kitchen Cabinet Jay Rayner and his panel of foodies return in July with a new series of the entertaining and informative Saturday morning treat. If you have a…

Ultimate lobster rolls Lobster rolls are a classic dish on the north-eastern coast of America. A brioche bun is stuffed with lobster, mayo and celery and served with salty potato ‘chips’ – they’re a real treat. Take the elements to the beach then assemble. You could also use white crabmeat. Esther Clark SERVES 4-6 PREP 35 mins COOK 5 mins EASY 3 x 500g cooked whole lobsters, fresh or frozen (defrosted if frozen) 3-4 tbsp mayonnaise 1 small lemon, juiced 1 celery stalk, finely chopped ¼ bunch of chives, finely sliced pinch of cayenne pepper, plus an extra pinch to serve 6 brioche hot dog buns or 8 small brioche rolls 1-2 tbsp butter ready salted crisps, to serve (optional) 1 Crack the lobsters open using the back of a…

We’ve kept the spice level on these ribs family-friendly, but with a few tweaks, you can easily change the flavour. For all these ideas, the oven and barbecue cooking times stay the same as above, but taste the sauce for seasoning as it reduces. • SPICY GINGER RIBS Omit the paprika and add 2 tbsp hoisin sauce, a finely grated piece of ginger and an extra 1 tsp Chinese five-spice powder. Swap the apple juice for 100ml rice wine or sherry. Scatter the ribs with sea salt, crushed Sichuan peppercorns and toasted sesame seeds. • SMOKY CHIPOTLE RIBS For deep, smoky heat, add 1 tbsp chipotle paste, swap the Chinese five spice powder for 1 tsp each ground cumin, ground coriander and dried oregano, and add the juice of 1…

Halloumi hash You only need a handful of ingredients and a large frying pan to whip up this substantial brunch, making it the perfect food to fuel a day out and about. Cassie Best SERVES 2-4 PREP 10 mins COOK 30 mins EASY V 2 tbsp vegetable oil 3 medium potatoes (about 700g), cut into 1cm chunks small bunch of spring onions, chopped, white and green parts separated ½ tsp paprika 250g block of halloumi, cut into 2cm chunks 4 eggs chilli sauce of your choice, to serve (we used chipotle ketchup) 1 Heat half the oil in a large frying pan and cook the potato over a low-medium heat for 10-15 mins, stirring often until softened in the middle and crisp on the outside (it will take some time…

Beer-battered fish burgers We’ve gone with the full, golden, beer-battered experience with this, but you can coat strips of fish in breadcrumbs and bake them instead, for something more like a posh fish-finger sandwich. If you are deep-frying and want to make the most of any leftover batter, the pickled onions can also be coated in it and fried to create a moreish side of pickled onion rings. SERVES 2 PREP 40 mins COOK 10 mins MORE EFFORT 500ml sunflower oil, for deep-frying 2 thick skinless fillets of cod, pollock or haddock (100g-120g each) 2 soft rolls or burger buns a few lettuce leaves (round lettuce works well) For the pickled onions 1 small red onion, sliced into rings (not too thin) 1 tsp malt vinegar For the dill tartar…

DISCOVER How to stay cool in a heatwave Although many of us enjoy the sunshine, very high temperatures can be dangerous, especially for those susceptible to heat exhaustion and heat stroke. Here’s how to beat the heat in summer. 1 During the daytime, keep curtains and blinds closed in any rooms that are exposed to direct sunlight. 2 Open all the windows in your house when the air is cooler – for example, when the house is in shade – to encourage air-flow and circulation. 3 Stay hydrated. Your fluid needs are higher when the temperature rises, because your body needs to replace the fluid that’s lost when you sweat. 4 Increase your intake of lighter, fresher foods, such as fresh fruits and vegetables. These are useful sources of hydration.…

Curried chickpea & mango salad SERVES 1 PREP 15 mins NO COOK EASY V Mix1/2 x 400g can chickpeas, drained and rinsed, with 2 tbsp fat-free Greek yogurt, the juice of1/2 lemon and 1 heaped tbsp korma paste, then toss with 1/2 grated carrot, 70g shredded red cabbage, 50g shredded baby spinach and 40g finely diced mango. Tip into a bowl and scatter with1/2 tsp nigella seeds and 1/2 small red chilli, finely sliced. GOOD TO KNOW healthy • low fat • low cal • calcium • folate • fibre • vit c • iron • 3 of 5-a-day • gluten free PER SERVING 327 kcals • fat 9g • saturates 1g • carbs 38g • sugars 18g • fibre 13g • protein 17g • salt 1g Chickpea Bombay mix…

How do you know when broad beans are ready? You can eat the whole pods when they’re small, but wait for the beans to develop for better value. The lowest pods will mature first – look for bumps in the pods, then pick and shell one to test its readiness. Never let them get large, as they become tough. It’s better to harvest and freeze them if you have a lot. What time of year are they grown? Broad beans are hardy, so you can sow seeds in autumn and let the seedlings overwinter on your plot without protection (if you live in a mild area) for an early crop. Otherwise, sow in late winter in a greenhouse, or outside once the soil reaches 5C. Then, successionally sow small batches…

Heat the oven properly Ensuring that your oven is hot enough is important, as the initial blast of heat will help the scones rise. It should be heated to 220C/ 200C fan/gas 7, and you can use an oven thermometer to double-check that it’s the right temperature. Keep the dough cool The scone dough should be kept as cold as possible while you’re preparing it. This helps the scones hold their shape when baking and remain neat as you cut them out. Cutting out The trick to achieving levelly-risen scones is being careful not to twist the cutter while stamping out the rounds. Simply press down sharply, then lift the cutter straight up. Turning over To make sure your scones end up with a perfectly smooth, flat surface, transfer them…

Charred fat and silky meat that falls off the bone with one tug; I think when it comes to the pork rib we can all agree that there’s true meaning to the phrase ‘the nearer the bone, the sweeter the meat’. But, pork ribs can be a subject of contention. Depending on where you are and who you’re talking to, asking for pork ribs at a butcher’s shop might get you one of a variety of cuts. Fear not – I’m here to help you decipher the different kinds of ribs available and what sets each apart, helping you on your way to becoming a certified pit master. Baby back ribs One thing to remember about baby back ribs is that they’re the least meaty of all rib cuts. Check…

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.…

Lisa Dolly Dalton, Hull We wouldn’t mind a slice of Lisa’s raspberry & dark chocolate cheat’s ice cream terrine (June). Nicola Fletcher, Milton Keynes Nicola made this fabulous peach streusel cheesecake from our June issue. @activelouise We can’t get enough of Louise’s raspberry & white chocolate crumble muffins from our June issue. @thecookbookhoarders Fran made this amazing version of Barney Desmazery’s pulled chicken & black bean chilli (May). @alexone2one_cwp Check out Alex’s baked-to- perfection cheese & Marmite scones (June). Sarah Ingram-Hill, Horncastle We’re impressed by Sarah’s showstopping version of Liberty Mendez’s rocky road cake (June).…

During lockdown, I was eating every meal at home and cooking for my dad, so I got into meal planning. It stops the monotony of having the same family meals on rotation and helps me keep up with all the new recipes in each issue. Monday LUNCHBOX BAKING Coronation chicken pasties Early in the week, I make lunch that doubles as a kids’ lunchbox filler. AFTER-SCHOOL SNACK Best ever chunky guacamole Guacamole makes a great snack and stops kids filling up on rubbish. DINNER Roasted tomatoes & creamy tahini yogurt I’m always looking for clever ways to use up farmer’s market veg. Tuesday BREAKFAST Banana smoothie I go on an early-morning 10km run twice a week, and this is just the sort of thing I make when I get back.…

1 Casa Firelli Italian hot sauce (148ml) £3.95, Amazon Love hot sauce on pizza? Firelli’s Italian chilli sauce has a fruity heat from Calabrian chillies and roasted red peppers, sweetness from balsamic vinegar and extra savoury notes from garlic and porcini mushrooms – it’s perfect with pizza or in a Bloody Mary. 2 Lucy’s roasted garlic and pepper mayo (240g) £3.49, Ocado This creamy mayonnaise tastes homemade, with a nice, natural roasted garlic flavour. It’s delicious with chips, lamb flatbreads or slathered on burgers. 3 Breda Murphy meals from £55 (for 3 x single meals, 3 x single desserts, 1 x loaf cake), bredamurphy.co.uk Lancashire-based restaurateur Breda Murphy’s frozen meals are more restaurant kit than ready meal. Standouts are the generously portioned, nutritionally balanced chicken breast, leek & mushroom…

PAUL ALLEN A former BBC environmental editor with two decades of national press experience, Paul has written about sustainability for The Guardian, The Times and New Internationalist, among other titles. He’s also the author of two books on starting an ethical business and finding a career with purpose. As well as heading up Brighton-based creative agency Lark – charity clients include Samaritans, Guide Dogs and Beat – Paul contributes sustainability articles for the BBC Good Food website on everything from reducing your food miles to the true environmental impact of vegan diets. To read more from Paul, visit bbcgoodfood.com/author/paulallen.…

1 Sigg traveller bottle £17, arket.com Our managing editor Lulu Grimes swears by this large, durable, reusable water bottle that keeps drinks cold on a hot day and lasts years (five and counting for Lulu). 2 Berghoff Leo 3-piece stainless steel cutlery set £13.31, Amazon Stainless steel cutlery might be heavier than bamboo or plastic, but it feels nicer to eat with. It’s easy to clean, and it will last, too. This set also comes in a silicone pouch. 3 Leakproof stainless steel containers (set of 3) £26, thekindstoreonline.co.uk These lightweight containers are great for bringing snacks to a picnic. The silicone lids fit tightly, so there’s no danger of leaks. 4 Coral reef plates (set of 4) £40, iamfy.co Not only are these striking, coral-reef design bamboo plates lightweight,…

East London Liquor Co vodka & rhubarb £2.25 (250ml), masterofmalt.com This refreshing tipple is a favourite among our team, combining vodka with vibrant, fresh-tasting rhubarb. It’s not too sweet or artificial-tasting like so many canned alcoholic drinks can be. Yellow bamboo bowl with lid, £10, sassandbelle.co.uk Sturdy yet lightweight, this bright bamboo box is great for storing small salads or snacks. The silicone band keeps it firmly shut, while the bamboo lid can work double-duty as an on-the-go chopping board. Beetroot, yogurt & sumac dip £1.60 (180g), Waitrose & Partners Hummus is standard at a picnic, but why not branch out and bring a different kind of dip? We love this beetroot option, with zesty sumac, warming spices and creamy yogurt. • For more inspiration, don’t miss our picnic picks…

Berghoff tabletop barbecue from £149, amara.com This stylish barbecue is lightweight despite being made of sturdy carbon steel. The strong carrying strap is more than fit for purpose, and the cork lid cleverly doubles as a heatproof mat for using the barbecue on grass. When alight, the lid also acts as a vent to allow air into the firebox (or prevent too much coming in) from the bottom. Piccolino portable charcoal barbecue £44.99, landmann.com Light as a feather and easily portable, this barbecue is pretty solid and durable. It’s really easy to pack away – the coal sits in a small bowl inside the base, so all you have to do is remove this, throw away the remains and give it a quick wipe. Once in the box, it would…

Oven-roasted sweet potato & courgette tortilla This tortilla is baked rather than fried making it healthier and easier to throw together. If you don’t have manchego, you can use cheddar or crumbled feta. SERVES 4 PREP 10 mins COOK 1 hr EASY V 2 medium sweet potatoes (500g), peeled and thinly sliced 1 onion, thinly sliced 1 courgette, thinly sliced 2 tbsp olive oil 6 eggs 50g crème fraîche 30g manchego or vegetarian alternative, grated 1 tbsp chopped chives green salad, to serve 1 Heat the oven to 190C/170C fan/ gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg…

• You can usually find fresh turmeric in large supermarkets or online. But, if you can’t get hold of any, use 1 tsp ground turmeric. • Turmeric can cause staining. Line your chopping board with baking parchment to protect it, and wear rubber gloves. • Peel the skin from turmeric as you would for fresh ginger, by carefully scraping it with the blade of a sharp knife. • Generously season with black pepper when using turmeric. The piperine in pepper enhances the absorption of the beneficial curcumin in the turmeric.…

‘We’ve become a nation of barbecuers and outdoor cooking is the scent of summer. This year, forget burnt burgers and scorched sausages – if you’re going to the trouble of lighting a barbecue, do it some justice and make the most of the incredible flavour you can get by cooking over coals or embers. Here, I’ve come up with four options for the barbecue. They require a little extra effort than just throwing something on the grill, but they’re the recipes I cook at home over the summer in place of our usual Sunday roast. They also make a special Saturday night supper with friends. And, though I’m happy to barbecue in any weather, I’ve also given indoor options for each so you can enjoy them come rain or shine.’…

Whoever thought food and drinks pairings were limited to wine, clearly hadn’t experienced the refreshing taste of Birrificio Angelo Poretti. Meticulously crafted to complement the flavours in your dishes, this delightful pairing beer really is food’s best friend. For more than a century, Birrificio Angelo Poretti has been producing its crisp, fresh lager-style beer using only the finest ingredients from around the world at its brewery at the foot of the Italian Campo dei Fiori mountains. And thanks to the pristine alpine water used in the brewing process, the beer has a beautiful clarity and palate-cleansing quality that will enhance all of your culinary creations. Birrificio Angelo Poretti has now teamed up with Ben Marks, chef and owner of Perilla in north London. He’s passionate about serving the beer with…

I’ve put my own spin on this, using ingredients like mint, mango powder for tangy flavour and black salt, which has a sulphury taste – here, it brings that charred tandoori-type flavour. Classic butter chicken SERVES 4-6 PREP 45 mins plus 3 hrs chilling COOK 50 mins MORE EFFORT 3 tbsp lemon juice 2-3 tbsp kashmiri chilli powder or paprika, plus a little extra for the sauce (optional) 4 skinless chicken breasts or 8 thigh fillets, cut into 5cm cubes 3 tbsp melted butter or ghee For the marinade 200ml natural yogurt 1 tbsp crushed garlic 1 tbsp finely grated ginger 2 tbsp ground coriander 2 tbsp ground cumin 2 tsp amchoor powder (dried mango powder) 1 tbsp dried fenugreek leaves, crushed 1 tbsp dried mint leaves ½ tsp black…

A traditional Welsh sausage, the Glamorgan is made with cheese, leeks and breadcrumbs. Our recipe makes 12 and freezes well, so serve some for a weekend brunch and freeze the rest for another time. Glamorgan sausages MAKES 12 PREP 30 mins plus at least 1 hr 30 mins chilling COOK 20 mins EASY V ❄ 50g butter 2 large leeks, sliced 400g fresh fine white breadcrumbs 2 tsp thyme leaves 4 eggs, separated 400g caerphilly or mature cheddar, finely grated 1 heaped tbsp wholegrain or Dijon mustard, or 2 tsp English mustard 50g plain flour 100ml vegetable oil, plus a little extra if required 1 Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks with a pinch of salt for 5-10 mins…

TWISTS ON A CLASSIC Owner of London cocktail bar Funkidory Sergio Leanza tells us how to put a new spin on our favourite tipples, as we’ve done with our rosita (opposite) 1 DON’T COCKTAILS HAVE A STRICT FORMULA? Not all, but many do. For example, a daiquiri is two parts ‘strong’, or rum; one part sweet (sugar) and one part sour (lime). One of my favourite ‘formulas’ is a Barbadian rhyme for rum punch: ‘one of sour, two of sweet, three of strong, four of weak’. That can be used as a base to make a good punch from scratch. 2 ARE THERE ANY RULES THAT SHOULD BE FOLLOWED WHEN SWAPPING ONE SPIRIT FOR ANOTHER? I’m not one for following too many rules, but one of the most…

It’s telling that when Kylie Minogue first thought of having her own wine label, it wasn’t the usual dream of owning a villa with a view of a vineyard that seduced her. Instead, as she told The Sunday Times, one warm night over dinner under the stars in Nashville, she thought: ‘I’d love to have my own rosé.’ Rosé isn’t just a wine, it’s a state of mind. A glass of pale pink wine speaks of sun-warmed skin, blue skies, bright light, olive trees, al fresco café tables, a gently swishing sea and relaxation. It’s a grownup version of ‘My Favorite Things’ from The Sound of Music – and, you can drink it. No wonder we hurtle towards a glass of it as soon as the sun comes out. You…

Michelle Miah The co-owner of Rudie’s Jerk Shack talks to Tony Naylor about Jamaican cuisine (p134) and shares her brown stew chicken recipe on page 136. Nikita Gulhane Make Nikita’s butter chicken (p108), then listen in as he chats on the Rookie & Nice Podcast (Acast, iTunes, Spotify and bbcgoodfood.com/feature/podcasts). Tom Kerridge Gather family and friends for a barbecue with Tom’s inventive recipes, from miso mushroom burgers to paper bag prawns (p86). Victoria Moore Nothing says ‘summer’ like a glass of rosé, and Victoria rounds up her favourite bottles for whiling away sunny afternoons on page 133.…

Chocolate-stuffed flapjack bars This recipe was inspired by my friend Dorothy, who shares my passion for baking. MAKES 16 PREP 30 mins COOK 45 mins EASY V 250g salted butter, softened 60g caster sugar 90g light muscovado sugar 1 tsp baking powder 150g white spelt flour, plus extra for dusting 225g porridge oats For the chocolate filling 100g butter 150g caster sugar 100g 70% dark chocolate 30g milk chocolate 30g cocoa powder 50g white spelt flour ½ tsp baking powder 1 Heat the oven to 180C/160C fan/ gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using electric beaters. 2 Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir…

Courgette & ricotta fritters with poached eggs & harissa yogurt SERVES 2 PREP 15 mins COOK 30 mins EASY V 2 courgettes, coarsely grated 50g ricotta ½ lemon, zested 2 eggs, lightly beaten 20g parmesan or vegetarian alternative, grated 50g self-raising flour 60g Greek yogurt ½ tbsp rose harissa 2 tbsp olive oil 6 thin slices of pancetta (optional) splash of white wine vinegar 2 large eggs dill and parsley, torn, to serve 1 Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.…

Growing up in south India, Akila was taught to cook by her father, who would share his knowledge of Ayurvedic medicine and the healing properties of herbs and spices. Now in her mid-seventies, Akila runs a Yorkshire-based food business, delivering nutritious Indian meals. ‘My father taught me about the effect that wholesome Indian food can have on our health,’ she explains. ‘If you look at how unhealthy some takeaways are – as well as some supermarket curries – you’ll realise the need for a healthier, home-cooked alternative.’ Chef Akila’s meals, developed with the help of nutritionists, are low in salt, fat and sugar, and the plant-based range uses all-natural, organic ingredients. ‘If it isn’t good enough for my grandchildren, it doesn’t leave the kitchen,’ she says. During the pandemic, more…

We’ve tried plenty of recipe boxes and restaurant meal kits at home over the past 18 months, but this is different. The idea behind A Cook’s Tour is to take people on a culinary adventure around the world, from the comfort of their kitchen. Choose from a different menu every fortnight, each created by a top chef, with a focus on a different world cuisine. Past examples include a taste of Oaxaca, Mexico with Thomasina Miers, Beirut with Ottolenghi’s Exec Chef Calvin Von Niebel, and Sicily with Angela Hartnett. You’ll receive a box of high-quality ingredients and a link to join a live cook-along with the chef (or you can follow at your own pace via video recording). The experience is just like attending a cookery course, only from home,…

Power your mornings with my take on a classic omelette. Bacon, chorizo, red pepper and onion submerged in eggs and served with chilli, avocado and cottage cheese will put meat on  your bones and help you to tackle anything. Power omelette SERVES 2 PREP 10 mins COOK 25 mins EASY olive oil, for frying and drizzling 2 back bacon rashers, chopped 100g chorizo, chopped 1 red pepper, deseeded and sliced 1 red onion, sliced 6 eggs, lightly beaten 1 avocado pinch of chilli flakes, or to taste 100g cottage cheese, to serve 1 Heat a little olive oil in a large non-stick frying pan over a medium heat and cook the bacon and chorizo for a few minutes until caramelised. Add the pepper and onion, and cook for about 3-5…

Chetna’s 30 Minute Indian by Chetna Makan (£20, Mitchell Beazley) I love Indian dishes, but making a curry can sometimes be a lengthy affair, with grinding spices and marinating, so I was glad to see this book from former Bake Off contestant Chetna Makan. Ready in 30 minutes or less, her recipes really pack in the flavour – everyone will think you’ve been in the kitchen for hours! Make a midweek curry, or choose a few recipes for the weekend and make a feast. Must-try recipe: Coconut paneer tikka Just One Pan by Jane Lovett (£25, Headline Home) No one likes washing up (or they certainly don’t in my house), so recipes that cut down on clean-up are a big plus. Add in the time-saving benefits of cooking in one…

Fall-off-the-bone sticky barbecue ribs I’ve never understood the logic behind rib recipes that require boiling or steaming the ribs before glazing them. Here, I’ve created a method of cooking them in what becomes the sauce, which takes on plenty of flavour from the meat juices. Ribs are my family’s favourite barbecue meat, and the beauty of this recipe is that most of the work is done in the oven. All you need to do on the barbecue is the glaze, so even a small barbecue will do. As most of the work is done ahead, this can be easily packed and transported for finishing outdoors. Barney Desmazery SERVES 6-8 PREP 30 mins plus optional marinating COOK 3 hrs EASY 4 racks of baby back pork ribs or other whole racks…

SERVES 12-14 PREP 1 hr 10 mins plus 5 hrs chilling and cooling COOK 35 mins MORE EFFORT 900ml double cream 150g caster sugar 1 ½ tsp vanilla extract 6 gelatine leaves 400g natural Greek-style yogurt 12 ripe peaches or nectarines 3 tbsp honey, plus a drizzle 10 cardamom pods 2 oranges, juiced 2 tsp orange blossom water (optional) 1 small madeira loaf (about 275g) 500g shop-bought fresh custard 2 tbsp icing sugar handful of pistachios, roughly chopped honeycomb, to garnish (optional; see recipe, right) 1 Start the trifle the day before you want to serve it. Pour 600ml of the cream into a saucepan along with 75g of the caster sugar and the vanilla. Warm gently over a low heat until steaming, then remove from the heat. Meanwhile, soak…

your shopping list FRUIT & VEGETABLES 2 carrots 1 cucumber 150g sugar snap peas 2 small garlic cloves thumb-sized piece of ginger 1 red chilli 2 red onions 4 spring onions 1 avocado 4 large tomatoes 2 small beetroots 200g radishes 80g baby spinach 60g rocket 2 small pears 2 limes 2 lemons HERBS & SPICES 1 small bunch of coriander 11/2 small bunches of mint 1 small bunch of parsley 1/2 small bunch of chives 1/2 tsp chilli flakes STORECUPBOARD 250g leftover cooked rice 200g rice vermicelli noodles 100g couscous 2 tbsp unsalted peanuts 2 tsp honey 1/2 tsp caster sugar 2 tsp chipotle paste 250g pouch cooked grains 200g cooked puy lentils 1 tbsp Dijon mustard 400g can kidney beans X 198g can sweetcorn 130ml olive oil 1…

Crispy sriracha potatoes Use any leftover sriracha & lime potato salad (p46) to make roast potatoes – they become extra-crisp as they’re already coated in mayonnaise and oil. Heat the oven to 220C/200C fan/gas 7, spread the potatoes out over a large baking tray and roast for 30 mins, tossing occasionally until golden and crisp. Coronation rice salad Turn any leftover one-pot chicken & curry rice (p74) into lunch the next day by chilling it overnight, then dressing with mayonnaise, extra curry powder and mango chutney, if you like. Miso garlic bread Spread any leftover miso butter (p90) over a split baguette, then wrap in foil and bake at 200C/180C fan/ gas 6 for 10 mins until the butter has melted and the bread is crisp. Sticky lamb naan Finely…

KIDS IN THE KITCHEN Classic minestrone Kids can help to whip up this simple, healthy lunch. SERVES 4-6 PREP 15 mins COOK 50 mins EASY * 3 tbsp olive oil, plus extra to serve 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 1 courgette, finely chopped 70g diced smoked pancetta 1 large garlic clove, crushed ½ tsp dried oregano 400g can cannellini beans 400g can chopped tomatoes 2 tbsp tomato purée 1.2 litres vegetable stock 1 bay leaf 70g small pasta, such as orzo 100g greens (kale, chard or cavolo nero work well) handful of basil, to serve finely grated parmesan, to serve 1 Heat the oil in a large saucepan over a low-medium heat, and gently fry the onion, celery, carrot, courgette…

Seafood spaghetti SERVES 2 PREP 10 mins COOK 20 mins EASY 2 tbsp olive or rapeseed oil 1 small fennel bulb (160g), halved and thinly sliced 1 onion (160g), finely chopped 150g wholemeal spaghetti 2 large pinches of chilli flakes 3 garlic cloves, finely grated ½ lemon, zested, plus 2 tbsp juice 3 tbsp tomato purée 300g frozen mixed seafood (we used a mixture of prawns, mussels and squid rings), defrosted 3 tbsp chopped parsley 1 Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente. 2 When the fennel and onion mixture has softened, stir in the chilli flakes,…

During the warmer months, I like to spend less time at the hob – I prefer creating simple dishes that give fresh produce a chance to shine. These recipes are easy to make, but will still impress, whether you’re planning a relaxed garden lunch or just want an afternoon treat. For me, the nutty, earthy sweetness of broad beans is best complemented with creamy goat’s cheese, lemon and olive oil (p94). Using the same dressing, they can also be served on toast and topped with a poached egg and chilli, or ricotta and herbs. Peel the tough skin off the beans, though, as its bitter tang can spoil the otherwise delicate flavour. Tomatoes are also exciting at this time of the year – an abundance of varieties bursting with colour…

Salami stromboli Stromboli is like a pizza, calzone and focaccia all rolled into one, but I’ve sold it to my family of pizza lovers by billing it as the ultimate cheese-stuffed crust. Just like a normal pizza, you can swap the filling or topping to suit your taste but to make sure the dough cooks all the way through, avoid wet ingredients. If you want tomatoes involved, spread a thin layer of sundried tomato purée over the dough before adding the salami. SERVES 4 PREP 30 mins plus 1 hr proving COOK 40 mins MORE EFFORT * For the dough 400g strong white flour, plus extra for dusting 5g fast-action dried yeast 1 tbsp olive oil, plus extra for brushing For the filling 20 slices Milano salami (about 100g) 150g…

The faff of going into the cupboard and setting up a large, bulky food processor can be more hassle than it’s worth – especially when you just want to whip up a quick hummus, pesto or salsa. A mini chopper is a great solution. It’s small enough to sit neatly on the countertop, takes up little space and doesn’t require any assembly. It’s the perfect size for midweek snacks, and will always encourage you to prepare ingredients from scratch rather than turning to shop-bought.…

Chef and author Chetna Makan on her treasured kitchen kit. Chetna’s new book, Chetna’s 30 Minute Indian (see p31), is out now. “There are many things in my kitchen that I love, but there’s one I use a lot, the chakla and belan (rolling board and pin). It’s used for making flatbreads, from roti to paratha and puri. My dad bought it for me when I lived in Mumbai and I brought it here. The wood is smooth after years of use and the belan seems like it has been shaped for my hands, as it’s a perfect fit and rolls beautifully.”…

Everyone loves chocolate mousse, but I can guarantee you’ve never had a chocolate mousse like Zuza Zak’s. Based on a popular Baltic dessert called ‘bread soup’, it’s thickened with rye bread, flavoured with caraway and a hint of apple juice. It’s extraordinarily rich, chocolately and satisfying. Quite a revelation. Just like many of the recipes in Zuza’s new cookbook, Amber & Rye. Zuza, whose debut cookbook Polska was named one of the best cookbooks of 2016 on BBC Radio 4’s The Food Programme, was born in Poland and moved to the UK when she was eight. She worked in TV for eight years then started a supper club, A Slavic Tale. Her new book celebrates the dishes from major cities in the Baltic states. Many ingredients are widely available, but…

To be called ‘tequila’, the spirit can only be distilled in certain parts of Mexico – otherwise, it’s just an agave spirit. And, there’s so much more to it than margaritas or shots. There are multiple variants, like blanco tequila – the unaged spirit – and reposado or añejo tequilas (aged spirits). Tequilas aged in virgin or used oak barrels have woody, caramel, vanilla and dried fruit notes, making them ideal in traditionally rum- or whisky-based cocktails such as old-fashioneds. Aged tequila is distinguishable by its amber colour. For more ideas, visit bbcgoodfood.com/recipes/ collection/tequila-cocktail-recipes.…

Dark rum ‘At Rudie’s, we use dark rum in a glaze for jerk pork and to make the caramel sauce for rum cake. Then, there’s rum punch – it’s a big part of our diet!’ Betapac ‘This is a Jamaican curry powder. We use it to get the right flavour and colour for curry goat.’ Red kidney beans ‘These are traditionally used in rice and peas, a deliciously creamy dish and staple part of our culture. I can’t think of anyone who doesn’t like rice and peas. They’re also used in stew peas, which you have with pig’s tail. At Rudie’s, we also do a version that’s vegan Ital (which is the diet of some Rastafarians) .’ Scallion ‘Called spring onions here, they’re used for fragrance and sweetness, especially in…

BLT panzanella Combining the traditional elements of a BLT – salty bacon, crisp lettuce and sweet tomatoes – with golden bread and a vinegar-based dressing, this twist on a panzanella ticks all the summertime boxes. SERVES 6 PREP 20 mins COOK 25 mins EASY 6 rashers thick-cut bacon 300g day-old sourdough or other crusty bread, torn into large chunks 3 tbsp olive oil 700g ripe mixed cherry tomatoes, any larger ones halved 100g mayonnaise 1 tbsp apple cider vinegar 1 shallot, peeled and finely chopped 1 tbsp capers, drained, rinsed and finely chopped 1 lemon, zested and juiced 1 tbsp honey small bunch of basil, finely chopped, plus extra leaves to serve 80g rocket 1 Heat the oven to 200C/180C fan/ gas 4. Put the bacon in a shallow baking…