Innholdsfortegnelse for January 2022 i Good Food

New! goodfood Podcast Looking for a career in food? Learn from those at the top of their profession in our new podcast series. We meet food editor and author Donna Hay, as well as experts in the fields of chocolate and gin. They share tips on getting into the industry and bonus masterclasses offer unique insights to keep you ahead of the game. Subscribe to never miss an episode. Our commitment 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…

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipes for everyone There are at least 70 recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our many easy recipes. Tested and trusted All our recipes are thoroughly tested by experts…

Roasted cabbage with harissa butter beans & baked feta SERVES 4 PREP 10 mins COOK 20 mins EASY V 1 medium savoy cabbage (about 700g), cut into 4 wedges3 tbsp olive oil, plus a drizzle1 tbsp ras el hanout600g jar giant butter beans, or 2 x 400g cans butter beans400g can chopped tomatoes2-3 tbsp rose harissa1 preserved lemon, rind thinly shredded200g feta¼ tsp chilli flakesparsley leaves and dill fronds, to serve 1 Heat the oven to 200C/180C fan/gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the wedges to coat, then roast for 15 mins. 2 Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar…

beer First Chop JAM mango pale This Eccles brewery has come a long way since opening under a Salford railway arch, now producing a range of 13 innovative craft beers (plus regular collaborations and seasonal specials). The awardwinning JAM is gluten-free and pours beautifully golden with tropical mango flavours and a refreshing edge. £42 (20 x 300ml) cans, flavourly.com non alcoholic Gimber organic ginger concentrate Here’s a very grown-up alcohol alternative for Dry Jan-ers. This fiery organic ginger concentrate has complex notes of lemon, cane sugar and herbs, and a real bite. Mix with soda water, or use in mocktails. £27.50 (500ml), uk.gimber.com spirit El Sueño tequila silver Sweet and floral on the nose, this tequila is smooth and peppery, with bright notes of green chillies and lime. We love…

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goodfood SUBSCRIBER CLUB When you subscribe to BBC Good Food, you’ll automatically become a member of our Subscriber Club and enjoy access to all the benefits Exclusive digital recipe each month Unique dining experiences with leading chefs Free workshops and tasting sessions Monthly newsletters packed with offers Luxury competitions Plus, special discounts on wine, travel and more WORTH £59.99 RRP Subscribe to BBC Good Food magazine for just £19.99 every 6 issues – saving 39%!* Plus, you’ll receive a Jean-Patrique griddle plate and skewers set, worth £59.99. It’s a great way to cook healthier this new year, reducing excess fats and oils via the built-in pouring notch. Your Jean-Patrique griddle plate and skewers set • Perfect for easier and healthier cooking• Can be used on all types of stoves, ovens…

There’s no doubt about it – the more children engage with food, the more adventurous they become. These recipes will get them into the kitchen to learn new skills and have fun, while creating healthy eating habits to last a lifetime. Green pea & coconut soup This is quick to prepare, particularly if you’re using frozen peas. If you’re podding fresh ones, you can make a tasty vegetable stock by boiling the pea pods with a few onion skins. SERVES 4 PREP 10 mins COOK 15 mins EASY V 2 tbsp coconut or cold-pressed rapeseed oil5 spring onions, sliced2 garlic cloves, crushed3cm piece fresh ginger, finely chopped or gratedsmall bunch of fresh coriander, stalks chopped and leaves separated600g peas (fresh or frozen)500ml vegetable stock (made using one stock cube)400g can…

After a very difficult few years, baking brought much-needed light back into Karenza Mason’s life. Her problems began in the early part of 2020. ‘Everything in my life had been turned upside down after largely losing my sight. I’d gone from being a married businesswoman with a thriving hairdressing career, hours filled with my children and grandchildren, to suddenly losing my sight, job, marriage and independence. During lockdown, I felt lonely and couldn’t find the nerve to leave the house. Karenza, now 50, developed idiopathic intracranial hypertension in 2013 – pressure in the brain – causing permanent damage to her optic nerve, resulting in peripheral vision loss and limited tunnel vision. ‘I gave baking a try and enjoyed it. As a diabetic, I didn’t eat much of what I baked,…

LAMB HOTPOT Turn this recipe into a hotpot. Make the stew up to step 2, then after it’s been cooking for 1 hr, tip into a shallower dish and cover with 800g finely sliced potatoes. Brush with melted butter and cook, uncovered, for 1 hr 30 mins. LAMB & BARLEY STEW Simply stir in 80g pearl barley when the stew has about 1 hr 30 mins left in the oven. Cover and carry on cooking as stated in the method above. Easy lamb stew For a classic winter warmer, you can’t beat the combination of meat, stock and sweet stewed vegetables. For ease, we’ve used ready-diced lamb, but you can buy a whole shoulder and cut it yourself if you prefer. Neck fillet is a good cut for slow-cooking, too.…

£5.50 just £1 Great reasons to subscribe • Just £1 an issue – usual shop price £5.50*• The convenience of FREE UK DELIVERY direct to your door• Delivered in plastic-free, recyclable paper packaging• Unlock access to Olive’s top pies & tarts recipes Subscribing is easy Call us on 03330 162 127** and quote OLGF122 Order online at buysubscriptions.com/OLGF122 *This offer is open for UK delivery addresses, via direct debit only, and is subject to availability. You will pay £5 for your first five issues, then £22.50 every six issues thereafter – still saving 32% on the usual shop price. You will be notified of any future price changes before they take effect. We reserve the right to reject or cancel subscriptions at any point if the customer has previously cancelled their…

Veggie spaghetti puttanesca Although traditionally made with anchovies, the flavour of this pasta dish works well without. We have also snuck in an extra portion of veg in the form of courgettes – they disappear into the sauce, so you hardly know they’re there. SERVES 4 PREP 10 mins COOK 25 mins EASY V 2 tbsp olive oil2 onions (320g), finely chopped320g courgettes, coarsely grated3 large garlic cloves, crushed¼-½ tsp chilli flakes (optional)400g can chopped tomatoes2 tbsp tomato purée1 tsp balsamic vinegar1 tsp vegetable bouillon powder8 Kalamata olives, stoned and halved lengthways2 tbsp capers, drained300g wholemeal spaghetti15g flat-leaf parsley, finely chopped40g vegetarian Italian hard cheese, finely grated 1 Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting…

The BBC star joins the Good Food team for this very special issue including: NADIYA’S BRILLIANT BAKES New and exclusive recipes! • Broken biscuit traybake• Loaded cookies• Cheese & piccalilli tart NADIYA’S ALL-TIME FAVOURITE FAMILY DISHES Why diversity in food unites us all PLUS PANCAKE DAY ESSENTIALS 5 PERFECT PASTAS VALENTINE’S MENU Don’t forget You can download every issue on your iPad and mobile on sale 27 January…

The beginning of a new year brings us a fresh batch of seasonal delights. Citrus comes into its own this month, bitter chicory leaves are ready and sweet leeks begin to pop out of the ground. Now’s the time to refresh your cooking routine. Ruby red grapefruit doesn’t just make a healthy breakfast – it’s also a welcome addition in both sweet and savoury dishes. Try baking grapefruit into a polenta cake or adding the juice to cocktails. Or, try a bright salad with notes of tamarind, sesame and fish sauce (p110). The tart grapefruit pairs so well with creamy avocado, sweet prawns and the salty, umami-rich dressing. Look out for other citrus fruits, including Italian lemons and Seville and blood oranges, all at their peak in January. The humble…

Coconut layer cake SERVES 8-10 PREP 40 mins COOK 30 mins EASY V 225g unsalted butter, softened, plus extra for the tin225g caster sugar4 eggs, 2 whole eggs and 2 egg whites1 tsp coconut extract5 tbsp coconut cream225g self-raising flour½ tsp baking powder50g desiccated coconut2 tbsp toasted coconut flakes For the icing 200g unsalted butter, softened500g icing sugar100g soft cheese3 tbsp coconut cream1 tsp coconut extract 1 Heat the oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm loose-bottomed sandwich tins with baking parchment. Put the butter and sugar in the bowl of a freestanding mixer and beat for 10 mins, or use electric beaters. 2 Add the whole eggs, egg whites and coconut extract, and beat for a further 5 mins until light, then…

Many rely on medication and therapy to support their mental health, but what is less widely appreciated is just how important the right foods are for the well-being of your mind. With a keen awareness for just how debilitating an illness depression can be, Dr Ramsey supports his patients with a combination of evidence-based nutrition therapy and integrative psychiatric treatments such as talk therapy, coaching and medication management. Nutrient status massively affects your mood, which is why Dr Ramsey encourages the consumption of what he calls his ‘power players’. The brain requires a consistent supply of nutrients such as vitamins, minerals and antioxidants in order for it to function properly. Dr Ramsey has identified key foods which contain an abundance of certain nutrients directly related to mood status, meaning that…

• Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list. • Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt. • Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood. • To help avoid waste, we suggest how to use any leftovers you may have from our recipes. • Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. • We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions.…

in next month’s issue Nadiya Hussain joins the Good Food team as our very special guest editor. On sale from Thursday 27 January. Chicken saltimbocca bake SERVES 4 PREP 15 mins COOK 45 mins EASY 750g small waxy potatoes, such as Ratte or Anya2 tbsp olive oil or rapeseed oil3 garlic cloves150g mixed olives50ml marsala or white wine6 slices prosciutto6 boneless skin-on chicken thighs small bunch of sage, leaves picked250g green beans 1 Heat the oven to 200C/180C fan/gas 6. Slice the potatoes lengthways to about the thickness of a £1 coin and tip into a large roasting tin. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread to an even layer, then scatter with the olives and pour over the marsala along…

Tarik Abdeladim The owner of York’s Algerian street-food restaurant Los Moros shares his favourite dish, boulettes de sardines, and insight into Algerian cuisine (p68). Tom Kerridge Cosy up with chef Tom’s old-school puds, such as a retro rum & pineapple upside-down offering that’s ideal for sharing with loved ones (p96). Miriam Nice BBC Good Food Podcast host and drinks expert Miriam makes Dry January brighter with fun, wintry mocktails that pack a flavour punch (p132). Rukmini Iyer Writer and food stylist Rukmini shares three new ways to use up a bag of polenta (p102), including lemony polenta with roasted cauliflower.…

You can get in touch with Tami through our social channels, or email goodfoodmagazine@immediate.co.uk Star letter I love to hear your stories and feedback. This one from Annie caught my attention: I wanted to tell you how amazing it was when I was suddenly able to receive Good Food online. I live in the Caribbean, and I hadn’t been able to read a new magazine for 22 months, although I had a large collection of back copies. We’ve been trying to return to Devon since March 2020, but Tobago closed all borders and our flights were continually cancelled. In January 2020, we flew to Tobago to finalise the sale of our home here, planning to stay for six weeks. When we were packing, we gave away our old magazines and…

This is made with creamy yogurt, turmeric and garam masala – don’t be alarmed by the use or quantities of green chillies. They lend depth to this dish and combine with the fresh coriander to give a rich, flavoursome gravy.’ Green chilli chicken curry with turmeric & garam masala SERVES 4 PREP 15 mins plus at least 2 hrs marinating COOK 50 mins EASY 1 heaped tbsp Greek yogurt½ tsp garam masala600g skinless chicken on the bone, jointed5 garlic cloves, roughly chopped5cm piece ginger, roughly chopped4–7 small green bird’s eye chillies, deseeded (use up to 4 if you prefer it less spicy)100g coriander, roughly chopped3 tbsp vegetable oil2 bay leaves1 cinnamon stick150g onions, finely chopped1 tsp tomato purée½ tsp ground turmeric1 tbsp ground coriander½ lemon 1 Put the yogurt and…

Last year, our Good Food Nation survey revealed how children’s attitudes to eating and cooking have changed since the pandemic. We found that more children aged five to 16 had adopted new eating habits, with 59% enjoying baking, and around 50% making their own breakfast and lunch. The survey also found that kids are becoming more environmentally aware. With an understanding of climate change, more children have taken an interest in the impact their food has on the planet. Nearly three in five (57%) said paying attention to where their food comes from and how it’s prepared has become more important since the pandemic began, and two-thirds (66%) said helping save the planet has become more important. One in 12 (8%) children surveyed now follow a vegan diet while 15%…

Aubergine & sesame dan-dan-style noodles SERVES 1 PREP 15 mins COOK 15 mins EASY V 2 tsp sesame oil1 small aubergine, cut into 1cm cubes80g (1 nest) dried wheat noodles½ tsp Chinese five-spice powder1 small garlic clove, crushed pinch of ground Sichuan peppercorns1 tbsp tahini or Chinese sesame paste1 tbsp hoisin sauce1 tbsp light soy sauce2 tsp black rice vinegar1-2 tsp crispy chilli oil, to taste2 spring onions, thinly sliced2 tsp toasted sesame seeds (we used a mixture of black and white) 1 Heat the sesame oil in a wok over a high heat and fry the aubergine for 5 mins until softened and starting to brown in places. Meanwhile, put the kettle on to boil. Cook the noodles in a pan of boiling water for a minute less than…

FROM THIS ISSUE Chilli chicken naans Shred any leftover green chilli chicken (p23) off the bone and reheat in the curry sauce. Spoon over warmed naans and scatter with sliced red onion and extra coriander. Wrap and enjoy. Quick beef & bean quesadillas Warm a flour tortilla and spoon over any leftover beef chilli stew (p28), scatter over grated cheddar and top with another tortilla. Cook on both sides in a dry frying pan until the filling is hot and the cheese has melted. Cut into quarters. Curried fishcakes Flake any leftover salmon (p34) into some mashed potato, then add garam masala to season and some beaten egg, then mix. Shape into cakes, then dip into more beaten egg all over before coating in breadcrumbs. Fry in sunflower oil until…

Turkey salad with grapes & walnuts Winter lunches aren’t just about soup – this salad provides protein, carbs and beneficial fats. The recipe makes enough to serve two people over two days. SERVES 4 (2 people over 2 days) PREP 20 mins COOK 22 mins EASY FIBRE VIT C GLUTEN FREE 450g baby potatoes150g pot bio yogurt1 tsp English mustard powder1 lime, zested and juiced1 red onion, finely chopped400g pack turkey mini breast fillets1 tsp rapeseed or olive oil1 Romaine lettuce heart (200g), thickly sliced½ x 85g pack watercress2 green peppers, deseeded and diced2 avocados, halved and sliced150g black or red seedless grapes, halved40g walnuts, broken into pieces 1 Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick…

Polenta is one of my favourite storecupboard ingredients – it’s endlessly versatile, and just the thing when you want a quick meal. I often get asked about which kind is the best to buy, as some supermarkets sell it already made up in a solid block. Go for the ‘quick cook’ polenta instead, which is a fine, bright yellow grain – it takes just five minutes to cook in a pan with hot stock. You’ll end up with creamy cooked polenta, which is perfect with parmesan and butter stirred in, and you can then use it as a vehicle for savoury toppings. Try my Sicilian-style roasted cauliflower with pine nuts & raisins (p104) for a lovely mix of sweet and savoury. When baked or fried, crisp polenta is perfect to…

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 gives advice on growing leeks. When are leeks ready? Leeks slowly bulk up over summer and autumn until they are thick enough for eating. As they don’t readily spoil, you can leave them standing in the ground until needed. Grow baby leeks by sowing in rows and harvest from around 13 weeks. What time of year do they grow? You can start sowing leeks in the greenhouse this month but wait until spring if you’re sowing outdoors. Sow a few batches to give you a longer harvesting season. Once the seedlings are about 20cm tall, they can be transplanted into their final growing positions (from…

The first month of the year always signals a time to press the pause button – especially if you’ve been anything like me and made up for the lost festive season of 2020. To say I’ve ‘indulged’ would be an understatement. I celebrated our 10th wedding anniversary at the end of October and almost never stopped: The British Guild of Beer Writer awards, becoming a published author, a music and comedy gig, family celebrations… the partying just didn’t end. For the first nine months of 2021, hubby and I formed a plan: three days off booze a week (Dry January is not my thing). If you’re aiming to drink less too, the best news in the world is that you don’t have to ditch beer, because lowand no-alcohol beer has…

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1 MAKE A SHOPPING LIST ESSENTIAL BUYS FOR JANUARY • Zhoug paste If you’re reducing fat or salt this January, this fresh, spicy chilli herb paste could be just the thing to liven up your winter salads. • Canned fish Tuna, sardines and anchovies are a great source of omega fatty acids, and a more sustainable way to eat fish all year round. Look for good-quality fish packed in oil. • Ginger Essential for blasting those winter coughs and colds, make a fiery syrup by warming ginger, honey, lemon peel and black pepper until steaming. Store in the fridge for a few weeks and add a drizzle to hot water whenever you need a boost. • Hemp seeds These delicious seeds are packed with omega fatty acids, protein and fibre,…

Britain’s Top Takeaways Hosted by Sara Cox and comedian Darren Harriott, this eight-part series sees some of the nation’s best-loved independent takeaways battling for supremacy in a fast-food showdown that crowns a different winner each week. Starts on BBC Two early this month, or catch up on BBC iPlayer. The Food Programme An exploration of the popularity of food videos on TikTok, which all four presenters – Sheila Dillon, Dan Saladino, Leyla Kazim and Jaega Wise – have joined. They will be finding out about how food has become so big on the platform and how to be successful on TikTok. Listen on Radio 4 on Sunday 2 January. Taste: My Life Through Food Stanley Tucci reads from his intimate memoir of a life with food at its heart. The…

Beany beef chilli stew with crunchy tortilla croutons Beans and lentils add great texture and stretch the meat further in this hearty stew. They’re also a good source of protein and vitamins, and cost-efficient as well. For ease, make it ahead for busier days and the flavours will continue to develop (it will keep frozen for a few months). The vibrant toppings add zingy freshness and colour – just what you need for a chilly January. SERVES 4-6 PREP 20 mins COOK 3 hrs EASY * 2 tbsp olive or rapeseed oil500g braising beef (skirt, chuck or brisket all work well)2 onions, chopped4 garlic cloves, crushed1 tbsp ground cumin2 tsp ground coriander2 tsp smoked paprika1 tsp ground cinnamon2 tbsp tomato purée400g can chopped tomatoes1-2 tbsp chipotle paste (optional)2 beef stock…

Creamy greens pot pie, p44 £1.43 per serving We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 135. Sesame sweet potato & salmon bake, p44 £2.32 per serving your shopping list VEGETABLES & FRUIT 4 leeks300g kale or cabbage2 onions7 garlic cloves500g sweet potatoes400g cherry tomatoes300g long-stem broccoli2 celery stalks3 lemons STORECUPBOARD 250g filo pastry6 tbsp rapeseed oil400g butter beans2.5 litres vegetable stock2 tbsp ketchup3 x 400g cans tomatoes225g dried spaghetti3 tbsp tahini1 tbsp black and white sesame seeds400g chickpeas300g pearl barley2 tbsp chipotle paste100g risotto rice MEAT & FISH 12 meatballs (300g)4 skinless salmon fillets300g cooked chicken HERBS 1 large bunch of basil2 tsp paprika¼ bunch of dill DAIRY 5 tbsp low-fat crème fraîche3 eggs FROZEN 200g frozen peas HEALTHY…

ECO-FRIENDLY IDEAS Green habits for families Food is a great place to start in helping your kids to care about the environment. Here are a few simple ways to help them think about what they throw away – you can lead by example. Avoiding food waste • Start minestrone Mondays. It’s a chance to empty all the ‘veg on the edge’ out of the fridge and add everything to a big soup. • Freeze fruit in small chunks ready to blend into smoothies. • Organise a leftovers shelf so nothing that needs eating up gets forgotten. Not-so-fantastic plastic • Carry a reusable water bottle when you’re out and about, then look out for water fountains or ask in a café if you can top it up. • Always take reusable…

FREE GOODY BAG WORTH £25 Readers are invited to The Cinnamon Club on 9 February for a delicious five-course meal served with wine pairings, hosted by the renowned chef Vivek Singh. Since opening its doors in the historic Grade II-listed Old Westminster Library two decades ago, The Cinnamon Club has pioneered and set the benchmark for Indian fine-dining in London. Vivek’s signature style marries modern Indian flavours with Western techniques. Dishes encompass recipes and ingredients from different regions, and are immaculately presented. On the evening, meet Vivek Singh and hear about the evolution of Indian food as he recalls memorable moments from 20 years of The Cinnamon Club. Joining him will be resident wine expert Laurent Chaniac to guide you through the wine pairings and why they work well with…

‘I always say, “my falafel got me a restaurant”,’ laughs Tarik Abdeladim, owner of York’s Los Moros. In a way, it did. Launched in 2015, the Algerian chef’s original street-food kiosk had big fans in the owners of El Piano, a legendary York vegan restaurant. In fact, they liked Los Moros and its falafel so much that, when they decided to close after 21 years, the El Piano team invited Tarik to take over their Grape Lane premises. Three years on, Los Moros, now a Michelin guide-listed restaurant, is forefront in a new wave of ambitious York indies. It is a fitting pinnacle to Tarik’s lifetime in hospitality. Now 51, he started out, aged 17, travelling from Algeria to work summers on the Côte d’Azur: ‘It was unusual. But my…

Salmon spaghetti soup with broccoli pesto This tasty bowlful is inspired by a classic minestrone, but it’s more substantial. You should eat oily fish at least once a week in the form of salmon, mackerel or sardines, as their heart-healthy omega-3 fatty acids can’t be made by your body. SERVES 4 (2 people over 2 days) PREP 25 mins COOK 25 mins EASY * FIBRE OMEGA-3 5 OF 5-A-DAY 1 tbsp olive or rapeseed oil320g carrots, finely diced165g celery, finely diced2 onions (320g), finely chopped2 large garlic cloves, finely grated½ tsp dried oregano2 tsp veg bouillon powder400g can chopped tomatoes2 tbsp tomato purée100g wholemeal spaghetti400g can cannellini beans460g wild salmon fillets, skinned and cut into chunks For the broccoli pesto 185g broccoli, cut into florets, stalks chopped15g fresh basil, plus…

Celebrate Chinese New Year on 1 February Soy sauce chicken (see yao gai) is a comfort food from my childhood. Growing up in an Asian family, food was and will always be our love language. I continue this tradition in my own growing family, trying to improve my culinary techniques and expanding my bank of food knowledge whenever I can. My husband also loves to cook and the little ones love to help out as well! My version of this classic Chinese dish has a more approachable, less labour-intensive method that you can do at home. Enjoy! SERVES 4 PREP 10 mins COOK 55 mins MORE EFFORT 1kg skin-on and bone-in chicken thighs (6-7 thighs)1 tbsp rapeseed oil4 spring onions, 3 cut in half, 1 finely sliced on an angle,…

Many wine lovers consider Riesling to be the greatest of all white grapes. With its electric crackle of acidity, it is certainly one of the world’s most distinctive. Riesling makes everything from bone-dry wines of great elegance to wines so sweet they are close to syrup, but always with that trademark charge of acidity. By the way, it’s pronounced ‘reece-ling’ not ‘rice-ling.’ Wine Club star Von Reben Riesling 2019 The Rheinhessen lies on the left bank of the Rhine in the south-west of Germany. It’s famous for producing great dry Rieslings. This is in a crisp style with peaches, lemons and a mouth-watering acidity. This would be excellent with big Thai flavours like a green curry, or sea bass with ginger and lemongrass. Wine expert Henry Jeffreys, along with the…

SUBSCRIBE FROM £1 AN ISSUE GREAT REASONS TO SUBSCRIBE: • Subscriptions from £1 an issue• Continue to make great savings after your trial period• Enjoy easy and convenient delivery direct to your door• Never miss an issue of your favourite magazine 2 EASY WAYS TO ORDER Visit buysubscriptions.com/JS22SP Call 0330 053 8660Ü quote code JS22SP *This offer closes on 12th February 2022 and is valid for UK delivery addresses and by direct debit only. The discounts shown are savings calculated as a percentage of the full shop price, excluding Radio Times and Match of the Day which are calculated as a percentage of the basic annual rate. For overseas rates visit www.buysubscriptions.com. Should the magazine ordered change in frequency; we will honour the number of issues and not the term…

AA weekly ritual in our house is fried chicken. I soak skinless thighs in buttermilk and beaten egg, then dredge them in three kinds of spiced flour before deep-frying in batches. It’s my teenagers’ favourite dish, bar none. I’ve made it with all kinds of flavours, including madras, Korean-style, and that famous high-street one that uses 11 herbs and spices. But I’ve never tried it without chicken – until now. Natural Flava, a new book from the brothers behind Original Flava, is packed with Caribbean-inspired vegan recipes. Their plant-based fried ‘chicken’ recipe is one of my favourites. An ingredient I’d never tried before is a revelation: banana blossom. Widely available in cans, it’s the purple-skinned edible flower of the banana plant. It’s crunchy with a satisfying pull-apart texture. An instant…

Black bean veggie burgers Try making these satisfying plant-based burgers that are packed with umami flavours. They freeze really well and are ideal for frying or grilling. SERVES 4-6 PREP 20 mins COOK 10 mins EASY V 1 tbsp olive oil, for frying½ leek, chopped5 mushrooms, chopped30g thyme, leaves picked140g firm tofu, choppedhandful of kale leaves1 tbsp Dijon mustard2 tbsp tamari240g can black beans, drained3 tbsp oat bran2 tbsp cooked brown rice2 tbsp chopped hazelnuts or walnuts40g gram (chickpea) flour (optional)4-6 burger bunssliced tomatoes, sliced red onion and lettuce leaves, to serve For the dressing 4 tbsp vegan mayo1 tsp tomato ketchup1 tbsp chopped cornichonspinch of cayenne pepper 1 Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for 5 mins over a…

ASK AN EXPERT Up your drinks-making game with tips from Mikey Robinson, bar manager at London’s Wild Tavern and recently crowned winner of the Hepple Extreme Martini competition 1 HAS THERE BEEN AN INCREASE IN LOW-ALCOHOL DRINKS IN RECENT YEARS? People are mindful of what and how much they’re drinking. Low- and no-alcohol drinks are trending now. Vermouth and sherry are my go-to ingredients when making lowalcohol drinks – both provide lots of flavour, which makes them very versatile. Water infusions are great too; these can be carbonated to make sodas. 2 WHAT’S THE BEST WAY TO ADD FLAVOUR WITHOUT ADDING TOO MUCH SWEETNESS? Increase the concentrated flavour of the syrup or cordial you are making, so you can use less but still get maximum flavour. Also, try making syrups…

Fresh from the latest series of MasterChef: The Professionals, acclaimed Michelin-starred chef Marcus Wareing will join you on this luxury cruise through southern France’s gastronomic heart. The chef-patron of Marcus at The Berkeley will take part in unforgettable exclusive events during your trip. Marcus, who received his first Michelin star at the age of 26, will give an interactive cookery demonstration on board the ship, deliver a private talk, answer your questions during a Q&A session, as well as join you in exploring the foodie highlights of the former Roman city of Lyon. Former Food & Drink wine expert Oz Clarke will also be on board to share his lifelong love of wine, and take part in tastings of some of the region’s finest varieties. Oz will choose the wine…