Innholdsfortegnelse for Feb-22 i Good Food

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 month, Good Food subscriber Tatyana shares her cooking highs. Like many people, I started cooking more at home during the first lockdown. I flicked through Good Food magazines looking for something to cook, and then found a calendar of recipes that came with my magazine subscription. Inspired by the Julie & Julia movie and book, I set out to cook one subscriber recipe each month. All I can say is that it’s given me a life-long love for cooking, creating and experimenting. It also made me feel more liberated, in a way – I used to look at cooking as something women had to do, but…

For more product reviews and gift guides, visit bbcgoodfood.com/reviews 1 Hay tin by Sowden £10, earlofeast.com Ideal for storing coffee beans, flour or pulses, this storage tin in bright blue will also give your kitchen shelves a colourful upgrade. 2 Fish pegs £15, okla.co.uk Forget pasta or rice spilling out of the packet – this set of six fun, metal fish pegs will help keep storecupboard essentials tidily sealed. 3 Amelie alphabet initial beaded coaster £6.50, Oliver Bonas Choose from a range of vibrant beaded coasters embroidered with floral motifs and initials for a personal touch at the dinner table. 4 Terracotta jug £41, caravane.co.uk With an orange and blue hand-painted motif, this colourful jug is the perfect vessel for serving water to guests, or simply to fill with fresh…

“I have many loves, and baking is right at the top, along with – of course – my children, painting and cats. I never dared imagine it would be my career – I didn’t know that this was a thing: my thing. I get so much joy from baking, mindfulness and sharing love in the form of cake.” Cheese & piccalilli tart I’ll make any excuse to bake a tart. I love that you can have a little bit of everything all in one dish. Crisp pastry, a delicious layer of flavour and a soft filling – this tart has all those things. The buttery base is flavoured with yeast extract and topped with a layer of piccalilli, plus grated cheese and a cold custard mix. Perfect for lunch, dinner…

£2.34 per serving Rosie Mackean is a chef, food stylist, home economist and recipe developer with a passion for pasta-making. She’s travelled extensively through Italy to hone her skills, and also teaches pasta masterclasses. @rosiemackeanpastaqueen £1.37 per serving Red pepper & anchovy spaghetti My dad first got me to like anchovies by combining them with red peppers in a sauce. The sweetness of the peppers complements the umami anchovies so well. Using jarred ones saves so much time, too. SERVES 2 PREP 2 mins COOK 9 mins EASY 300g spaghetti3 tbsp olive oil, plus extra for drizzling4 garlic cloves, sliced8 anchovies1 tsp chilli flakes300g jar roasted red peppers, drained and sliced1 tbsp tomato purée handful of basil, finely sliced 1 Bring a large pan of salted water to the boil,…

barney From Italian polpette to Pakistani (via the Middle East) kofta, most countries and cultures have a way of transforming mince into beautiful meatball-based dishes, but eating them with lots of other meze bits is my favourite. It just works with the rhythm of my household. I put a platter like this together when we’re all eating at different times and it can be enjoyed whether someone is rushing through and only has a moment to grab some food, or two of us are sitting down to eat together properly. Plus, any leftovers will give your kids’ school-friends or your work colleagues serious lunchbox envy. Here, I’ve given you my basic weeknight platter, which I’ve no shame in saying is mostly made with shop-bought bits, but feel free to make…

Healthy baked beans SERVES 4 PREP 10 mins COOK 15-20 mins EASY ❄ beans only FIBRE 3 OF 5-A-DAY LOW CAL 1 tsp rapeseed oil1 large onion (185g), finely chopped2 garlic cloves, finely grated500g carton passata3 pitted dates (about 15g), roughly chopped1 tbsp balsamic vinegar2 tsp bouillon powder1 bay leaf3 x 400g haricot beans, drained4 medium cooked jacket potatoes 1 Heat the oil in a non-stick saucepan over a low heat and fry the onion for 5 mins until golden. Add a drop of water if it looks like it’s starting to burn. 2 Stir in the garlic, then tip in the passata, dates, vinegar, bouillon and bay leaf. Grind in plenty of black pepper and simmer for 5 mins. 3 Tip in the beans and 400ml water, then simmer…

Melissa is one of our regular columnists as well as running recipe project Fowl Mouths, through which she innovates in the kitchen and helps to drive change in the food industry. She’s a vocal advocate for the promotion of black and minority ethnic people in this field, and in 2021 earned the prestigious Food Writing Award by the Guild of Food Writers. @fowlmouthsfood I magine a world without garlic. In fact, don’t – it’s too bleak. Garlic is part of the allium family, which includes onions and leeks, and it’s a versatile ingredient that helps build a number of different meals. It can add nuance, or it can pack a punch. The black olive & garlic sharing bread on page 96 hails from a waitressing job I had in my…

@how_to_drink @planetvictoria Switchels and shrubs sound like they belong in a garden centre but are actually old forms of non-alcoholic drinks that are now very on-trend. Flavoured with ginger, herbs and fruit syrups, and drunk diluted with water or soda water, switchels and shrubs have a refreshing tang that comes from the ingredient that gives them their other name: drinking vinegars. Don’t be put off. Many drinks – from wine to orange juice – depend on acidity. It’s the quality that gives them crispness. In switchels and shrubs, the acidity comes from cider vinegar. Yes, it’s a bit more punchy than the tart tingle of citric acid, but it’s not going to taste like swigging a bottle of malt vinegar. ‘Beautiful’ is the word that the chef Yotam Ottolenghi used…

&  Recipe adapted from Ayla: A Feast of Nepali Dishes from Terai, Hills and the Himalayas by Santosh Shah. (£20, DK) Photographs Matt Russell. Many years ago, I backpacked around Nepal, eating dhal for breakfast while staring at the Himalayas. I remember the food being completely different to anything I’d tasted from the sub-continent back in the UK. It was hearty and filling; the kind of thing you needed to warm your bones and give you fuel in the thin mountain air. I didn’t give it much thought when I returned home – until I saw Santosh Shah on MasterChef: The Professionals in 2020. His humble attitude and cooking from his Nepalese heritage earned him the title ‘People’s Champion’, even if he did lose out to talented Essex chef Alex…

Sam Zien TV chef, author, YouTube star and restaurateur Sam Zien (‘Sam the Cooking Guy’) explains how to perfect this Tex-Mex favourite. Chicken chimichangas Enjoy these flavour-packed chicken chimichangas with monterey jack cheese, chilli, chipotle and refried beans. You can bake or fry them, and it’s easy to mix and match the meat, veg and beans that go inside. SERVES 6 PREP 10 mins COOK 40 mins EASY 3 tbsp vegetable oil, plus extra for the baking sheet or 60ml if frying rather than baking5 skinless and boneless chicken thigh fillets, or about 300g leftover cooked chicken½ onion, chopped1 small red pepper, roughly chopped100g mild green chillies from a jar or can, finely chopped85g monterey jack cheese, grated, plus extra to serve½ tsp garlic powder½ tsp ground cumin½ tsp chipotle…

our recipes gf always work • 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,…

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…

‘I like okonomiyaki (a savoury pancake) because it includes plenty of cabbage, so it’s a good way to use up your leftovers. Plus, the sauce and mayonnaise go perfectly together. Katsuobushi (smoked and fermented tuna, sometimes called bonito flakes) is used in this version, but it’s totally optional – if you can find it at a specialist Japanese supermarket, it adds delicious umami flavour.’ SERVES 2 PREP 10 mins COOK 20 mins EASY 1 egg60g plain flour1 tsp vegetable bouillon powder200g green cabbage, finely shredded1 tbsp vegetable oil100g cooked pork belly, thinly sliced into bite-sized pieces For the sauce 1 ½ tbsp Worcestershire sauce1 ½ tbsp ketchup½ tbsp caster sugar For the toppings 2-4 tbsp mayonnaise1 green nori (seaweed) sheet, shredded3 spring onions, finely sliced katsuobushi (bonito flakes), to serve…

During busy weeks, you may feel you don’t have enough time to think about what you’re going to cook every night. However, setting aside an hour to plan a menu and shopping list at the start of the week will save you lots of time, and cuts down on food waste. Monday BREAKFAST Healthy baked beans Make a big batch of these versatile beans – they’re great on toast for breakfast, or in jackets. page 81 LUNCH Japanese okonomiyaki An exciting new way to use up leftover greens. I leave out the pork belly for a veggie version. page 13 MEAT-FREE DINNER Cherry tomato & ricotta cavatappi I want to cook all of Rosie’s recipes, but this one really got my attention. page 51 Tuesday LUNCH Creamy fish chowder An…

cocktail Highball 0% cocktails If you’re craving your favourite classic cocktail but you’re going booze-free, crack open a Highball. Try their Italian-inspired orange spritz, a warming ginger dram with a hint of sweet vanilla, or a refreshing mojito with plenty of zesty lime. A good balance of bitter and fruity. From £1.99, highball-alcohol-free-cocktails.myshopify.com ginger beer Zingi Bear ginger switchel Switchel is an apple cider vinegar-based non-alchoholic drink (see p123) that Zingi Bear have enhanced with fiery root ginger and a spoonful of honey. It tastes a bit like an old-school ginger beer. Delicious on its own, it also makes a great mixer for rum. £42 for 12, zingibear.com tea Saicho eight immortals sparkling tea Looking for a non-alcoholic alternative to prosecco? Saicho’s latest sparkling tea is perfect for pairing with cheese…

Special guest editor Dough by Richard Bertinet (£17.99, Kyle) As home-bakers, we all have our go-to books – my copy of Dough is tatty, with pages glued together like any well-loved cookbook. From simple recipes, like a white bread dough, to more complicated enriched doughs, the recipes are so easy to follow, with step-by-step photos to make baking achievable. Must-try recipe Focaccia ATaste of Home by Nisreen Kanbour and Malak Albetare (£20, Meze Publishing) In this book you’ll find recipes from over 100 Syrian refugees who have made their home in Lancashire. Through community and cooking, the people and the recipes in the book tell a tale of immigration, integration, and a love of food from the place they used to call home. Must-try recipe Kofta Zoe’s Ghana Kitchen by Zoe Adjonyoh…

OmariOmari McQueen isis aa 13-year-old veganvegan chefchef and YouTube star Watch his CBBC series What’s Cooking Omari? on BBC iPlayer. @OmariMcQueen Burritos MAKES 4 PREP 20 mins COOK 25 mins EASY V vegetable oil, for frying1 red onion, chopped3 garlic cloves, crushed2 spring onions, chopped1 x 400g can black beans, drained1 tsp all-purpose seasoning1 tsp cumin2 pouches cooked plain or brown rice (500g)2 ripe plantain, cut at an angle into 1cm-thick slices1 Little Gem lettuce, cut into quarters4 soft tortillas 1 Heat 1 tbsp of oil in a large frying pan over a medium-high heat and cook the red onion for 5 mins. Add the garlic and spring onions, and cook for 2-3 mins. Mix in the black beans, ½ tsp each of salt and pepper, the all-purpose seasoning and…

Known as a ‘loose meat’ sandwich in the US, this saucy, savoury mince filling can be adapted to suit your own tastes. Feel free to add more spice or use other veg, if you like. But, we insist on toasting the burger buns: this stops things from getting too sloppy. SERVES 4 PREP 10 mins COOK 40 mins EASY ❄ 2 tbsp olive oil400g beef mince1 onion, finely chopped1 green pepper, finely chopped1 tsp garlic granules1 tsp smoked paprika1 tsp light brown soft sugar1 tbsp malt vinegar4 tbsp ketchup1 tbsp Dijon mustard or½ tsp mustard powder300ml beef stock4 burger buns, split chilli sauce, to serve (optional) 1 Heat half the oil in a frying pan over a medium heat and crumble in the beef mince. Fry for 10 mins, breaking…

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Lakeland touchscreen This model offers the simplicity of a basic soup-maker with versatility for a wider range of uses. Because you can see the contents through the jug, it’s easy to decide how coarse or fine you want your mixture, you go. The ice-crushing adding more ingredients as setting proved great for smoothies, plus there are different speeds for making purées, baby food, cold sauces and dips. £99.99, Lakeland Tefal easy soup You get extra functionality with this Tefal soup-maker, including a ‘soup with pieces’ setting, which produced a good result in 25 minutes. The easy cleaning button is a handy feature, but unlike some of the other models that have this, it doesn’t recommend using detergent. The information says not to put the jug under running water, but it…

ASK AN EXPERT Take your smoothies and juices to the next level with help from Leon Morant 1 ARE THERE ANY RATIOS YOU STICK TO WHEN SELECTING SOLID INGREDIENTS LIKE FRUIT AND VEG TO GO ALONG WITH LIQUIDS LIKE JUICE, WATER OR MILK? This can vary depending on which ingredients you’re blending and whether they’re frozen. Generally, a rule of thumb is to use 60% liquid and 40% solids for smoothies. If it’s too thick you can always add more liquid and vice versa. 2 WHAT ARE YOUR FAVOURITE COMBINATIONS? I love acai berry smoothies for an energy boost, and my favourite juice in the wintertime for good health is cucumber, celery, spinach, kale, apple, ginger and plenty of lime. 3 WHICH INGREDIENT HAS MOST SURPRISED YOU? Sea moss is a seaweed that’s…

Sweet & sour prawns The prawns here can be swapped for strips of chicken breast or pork tenderloin, but they’ll take a few minutes more to cook through in the hot oil. We’ve chosen to go without pineapple in this version, but if you want, you can simply add half a can of drained pineapple chunks with the ketchup and soy. SERVES 4 PREP 15 mins COOK 15 mins MORE EFFORT 300g raw king prawns2 tbsp soy sauce40g cornflour sunflower oil, for deep-frying handful of coriander leaves, roughly chopped cooked rice, to serve For the sauce 1 red onion, roughly chopped2 red peppers, deseeded and roughly chopped2 garlic cloves, finely grated thumb-sized piece of ginger, finely grated1 tbsp golden caster sugar100ml malt vinegar2 tbsp soy sauce2 tbsp tomato ketchup 1…

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1 COOK WITH… RHUBARB The Rhubarb Triangle in Yorkshire first began ‘forcing’ this delightful crop towards the end of the 19th century. That means growing the rhubarb in dark, heated sheds, encouraging it to grow quickly and find light. The result is a much softer and sweeter variety that takes you into early spring with a bright pop of colour and flavour. See our rhubarb recipes at bbcgoodfood.com/rhubarb-recipes 2 USE YOUR LOAF BAKE BREAD Participate in Real Bread Week (19-27 February) by baking your own loaf and encouraging others to do the same. In this context, ‘real’ means using all-natural ingredients with no additives. If you’re new to baking bread, watch our easy-to-follow video guide at bbcgoodfood.com/how-make-bread-video. 3 START AGAIN SPEND TIME IN THE KITCHEN It’s easy to get bogged…

The classes give people the skills to make affordable meals Four years ago, community development workers from Hinckley & Bosworth Borough Council in Leicestershire, along with hardworking volunteers, launched cooking classes – one of which became a mental health support group for men. Rachel Duncan, who helps coordinate the community groups, explains how the classes came about. ‘The men’s group started after we were awarded some funding to set up community kitchens, to encourage people to waste less, prepare healthy meals, and learn how to store food. We were working with Leicestershire Adult Learning who were running a back-to-basics cooking course. Three men on the course were interested in continuing after the six weeks had finished, so they launched a men’s cooking group with two of the volunteers.’ ‘The first…

‘This is my take on a classic lattice-topped tart that can be found in every bakery throughout Austria. I prefer to use apricot jam rather than the traditional redcurrant in mine – it’s a touch sweeter.’ Matt’s apricot linzer-inspired torte SERVES 10-12 PREP 25 mins plus 1 hr chilling COOK 25 mins MORE EFFORT V 175g plain flour, plus extra for dusting pinch of ground cinnamon pinch of ground cloves40g caster sugar115g unsalted butter, softened2 egg yolks, beaten380g apricot jam6 tbsp raspberry jam½ lemon, zested and juiced8-12 whole blanched almonds custard or single cream, to serve 1 To make the pastry, put the flour, spices and sugar in a mixing bowl. Rub in the butter using your fingertips until the mixture has the consistency of breadcrumbs. Add the egg yolks,…

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Easy seafood chowder SERVES 1 PREP 8 mins COOK 20 mins EASY 1 small potato (about 150g), cut into 2cm cubes½ tbsp vegetable oil1 celery stick, finely chopped1 shallot, peeled and finely chopped1 garlic clove, grated1 tbsp plain flour200ml semi-skimmed or whole milk100ml vegetable or fish stock80g frozen prawns or smoked fish75g fresh or frozen sweetcorn or peas (or use a mixture)1 small lemon, zested and juiced½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional) crusty bread, to serve (optional) 1 Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat, then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside. 2 Heat the oil in a medium saucepan over a…

FROM THIS ISSUE Fish pie for one Tip any leftover seafood chowder from p69 into an individual pie dish or large ramekin and top with leftover mash or crushed boiled potatoes. Scatter with grated cheese and dot with softened butter, then bake at 200C/180C fan/gas 6 for 20 mins until golden. Herby hog roast baps Carve any leftover fennel-rolled roast pork from p104 into thick slices and pan-fry in olive oil until browned and warmed through. Stuff into soft baps with mustard and any leftover rhubarb sauce. Stroganoff meatball pasta Fry mushrooms in butter until soft and golden, then stir through any leftover Scandi-style meatballs and sauce from p72. Toss through cooked tagliatelle along with enough of the pasta cooking water to loosen the sauce, then scatter with chopped dill.…

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February sees the return of bright and theatrical rhubarb and blood oranges, as well as the last of the season’s green, leafy veg. With the weather still cool, these recipes offer a little comfort, from fried rice to crispy roast pork and warm, fluffy ricotta pancakes. Kale is rich in flavour and robust in texture, and packed with vitamin A, folate and iron. It’s delicious tossed into salads, crisped up with olive oil and sea salt or whizzed into a soup. In the fried rice recipe on page 104, it’s paired with salty kimchi which offsets its strong flavour. With a short season, rhubarb should be made the most of. Try poaching it in sugar and orange juice, then freezing it. It can be defrosted and swirled into a creamy…

Why is it so important to celebrate cultural diversity through food? There are so many reasons, but mostly, it encourages unity in a world where we’re all so different. We tend to surround ourselves with the familiar – the things we know. But by opening ourselves up to other cultures we begin to increase our awareness and build an appreciation for others and their history. I was raised in Britain in a traditional Bangladeshi home, where rooms were filled with the aromas of cooking; slow sautéed garlic, mustard seeds popping in hot ghee and the unique scent of fermented fish filling our lungs. That was my every day, my normal, for years and years. That is where I stood. At home I only experienced diversity when watching Delia Smith’s Christmas…

‘Back home, we eat completely different food. We don’t often go out to eat kebabs,’ says chef Esra Muslu, as she contemplates the grill dishes and street foods which dominate British understanding of Turkish cuisine. ‘It depends on the person and how you grew up, but my family food was based on vegetables and fish, with a little meat.’ It’s such ‘seasonal, home-style’ Turkish cooking which the 43-year-old explores at her new London restaurant, Zahter – or a small slice of it, at least. As Esra acknowledges, as you travel from the Black Sea to the Mediterranean or out to Turkey’s eastern border, in a country simultaneously shaped by centuries of Armenian, Jewish, Persian and Arabic influence, the regional and cultural differences in Turkish cooking are such that it is…

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