Innholdsfortegnelse for Mar-22 i Good Food

Can you guess which recipe is one of our all-time winners? (It had over 10 million page views on bbcgoodfood.com last year, has a five-star rating and, as we go to press, attracted 583 comments, mostly saying ‘perfect every time’.*) Hint: it’s made with just three ingredients and ties in with a theme running through this issue – Sunday lunch. Discover our genius new one-pan roast ideas, including our cover star chorizo-stuffed pork (p26) and dive into Melissa Thompson’s celebration of sharing a Sunday meal in communities all over the world (p114). We’ve given our reader feedback on page 8 a new headline and design, and have updated the back page (fun fact: it’s where many of us start reading) with a recipe from reader Naomi Spaven, so the magazine…

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…

Deputy listings editor for Radio Times Great British Menu It’s finals week, and the eight winners from the regional heats compete to win the opportunity of cooking either the canapés and pre-dessert, starter, fish course, main course or dessert at a banquet at Alexandra Palace celebrating 100 years of British broadcasting. Catch it Tuesday-Thursday at 8pm on BBC Two. Turn to page 132 for a recipe from judge Nisha Katona. The Food Programme This month, Jaega Wise will be looking at the current situation with food supply in Northern Ireland; and investigating tinned pork and why it’s still popular today. Leyla Kazim will be exploring falafel and how its origin is claimed by many different nations – is it a symbol of conflict or coming together? Listen on Sundays on…

make our cover recipe Chorizo-stuffed pork loin with braised beans When cooked well, roast pork is a thing of beauty; juicy meat with crunchy crackling – you can’t beat it. But, the pork can run the risk of drying out if overcooked. A fatty stuffing helps and with a little simple butchery, you can add flavour as well as succulence to the loin. SERVES 6 PREP 30 mins COOK 2 hrs 20 mins MORE EFFORT ❄ 1 tbsp fennel seeds1.3kg pork loin (ask your butcher for a piece from the rib end as this will have more fat), bone out, skin on and scored (see box, below right)2 tbsp olive oil4 red onions, 1 finely chopped, 3 cut into wedges2 garlic cloves, crushed100g crusty bread, torn into small chunks1 lemon,…

your shopping list FRUIT & VEGETABLES 3 red chillies2 garlic cloves2 lemonsthumb-sized pieceof ginger2 limes2 medium carrots200g swiss chard8 spring onions4 Little Gem lettuces1 leek1 red pepper80g kale200g fresh or frozen peas300g baby leaf spring greens1 small red onion STORECUPBOARD 400g orecchiette250g ready-cookedquinoa2 x 250g pouchesmicrowavewholegrain rice3 ½ tbsp olive oil1 tbsp rapeseed oil400g can butter beans400g can cherry tomatoes3 tsp garlic paste4 tsp lemongrass paste2 tsp fish sauce2 nests of vermicelli noodles1 tbsp soy sauce1 tbsp red wine vinegar1 vegetable stock cube2 tsp Dijon mustard35g walnuts (optional) MEAT & FISH 500g pork mince4 x 130g salmon fillets250g chicken breast100g chorizo HERBS large bunch of parsley½ small bunch ofcoriander½ small bunch of dill DAIRY 25g parmesan orvegetarian alternative100g blue cheese1 tbsp half-fat crèmefraîche HEALTHY Orecchiette with butter beans, parsley, chilli…

Crammed inside a pub, Samantha Evans and Shauna Guinn served their first barbecue feast one cold night in 2012. Their temporary South Wales pub kitchen takeover, serving mouth-watering recipes – curated on an epic 2011 road trip through the Deep South – was the first of many. ‘Before cooking together, we’d talked a lot about quitting our careers,’ explains Shauna, a former social worker. Samantha was a graphic designer and, together, the couple quit a busy life in London to fulfil a lifelong dream of touring the world. ‘The three most important things that inspire and connect us to each other and everyone we meet are music, food and travel,’ Shauna says. The couple, who’ve been together for 22 years, have an obsession with country music and outdoor cooking. Samantha…

HEALTH TREND Breakfast pancake platter Sharing boards are all the rage, especially for brunch. Ours has a base of wholemeal American-style pancakes, which we’ve served with a range of toppings. Go sweet with fruit and yogurt or savoury with soft cheese and salmon. SERVES 4 (makes 14-16 pancakes) PREP 10 mins COOK 20 mins EASY 100g wholemeal plain spelt flour2 eggs, whites and yolks separated150ml semi-skimmed milk drop of oil, for cooking (optional) For the toppings 100g cooked salmon, broken into large flakes85g low-fat soft cheese¼ cucumber, sliced½ lemon, cut into wedges1 small red onion, thinly sliced2 x 120g pots natural bio yogurt1 banana, peeled and sliced160g mixed berries (we used blueberries, raspberries and cherries) capers, dill and sliced spring onions, walnuts, mixed seeds, ground cinnamon and maple syrup, to…

FROM THIS ISSUE Spring greens tart Put any leftover spring green salad from p43 in a colander to drain off the dressing. Tip into a shop-bought pastry case. Combine 250ml double cream with 4 eggs, beaten, then pour over the greens. Bake at 200C/180C fan/gas 6 for 30 mins. Quick salmon canapé Chop any leftover dill and salmon from the pan-fried salmon recipe on p45 and combine with leftover half-fat crème fraîche. Spoon this into any leftover Little Gem lettuce leaves or blinis. Jewelled squash & rice salad Chop any leftover squash from the roasted stuffed squash recipe on p30, then mix with any leftover rice and salsa. Enjoy straightaway or chill it for lunch. Beetroot & lentil borscht Cover any leftover beetroot bourguignon from p34 with double its volume…

Chana daal (also known as chana lentil, Bengal gram or split peas) are baby black chickpeas, split and polished. In Urdu and Hindi, the word ‘daal’ means lentil, and ‘chana’ means chickpea. It’s chana lentil that, when ground, forms gram flour (chickpea flour or besan in Urdu and Hindi). In texture, chana daal is a more substantial pulse, and makes for a hearty meal. Its larger shape means it takes a while to cook. It’s good to rinse it a few times to get rid of any debris, and soak for at least 30 minutes before cooking. Chana daal is sweet, nutty and nutritious, with a corn-like flavour. It’s used in soups, stews, desserts, salads and is very digestible when soaked and washed. Because of its size, it tends to…

March sits snugly between winter and spring and is usually a sign of milder weather with all the new and exciting produce that brings. Green, rich vegetables are at their best this time of year, including spinach, purple sprouting broccoli and crunchy spring onions. With a mild onion flavour and crunch, spring onions are equally delicious raw and cooked. The white part of the onion has the strongest punch, but never be tempted to discard the green part – the flavour is more subtle, but still worth using. Clean spring onions well before cooking with them, though, as they have a habit of harbouring dirt and grit inside their hollow stems. I like to griddle whole spring onions and pile them onto toast with lemon zest, ricotta and herbs. They’re…

I love Indian food and cook it all the time, spending my weekends prepping for the week ahead, batch-making curries for our teenagers to put in the oven after school. It takes time and patience, soaking dhals, chopping onions and garlic, balancing spices. But when I go away for a weekend, my planning goes to pot. We become a curry-free zone because all that effort can’t be replicated in a hurry. It’s a sentiment restaurateur Nisha Katona, a new judge on Great British Menu, shares. She says, ‘There has never been much time at the end of the day to spend hours cooking elaborate feasts. I get home and am faced with a household of hungry, expectant faces. Meals need to be quick and easy, otherwise the calming effects of…

Pao says, “Kimchi is a Korean family of over 100 different vegetable pickles eaten as a side dish and as a condiment. Kimchi is also commonly sliced and added to soups and hotpots, or chopped and stirred through rice.” MAKES 1 x 2 litre jar PREP 30 mins plus at least 3 hrs salting and at least 24 hrs fermenting NO COOK MORE EFFORT V 2-3 Chinese leaf (2kg prepared weight)40-60g sea salt (3% of the cabbage weight)1 tbsp seaweed (such as wakame), lightly rinsed1 carrot, grated½ leek, shredded2 spring onions, chopped For the chilli paste 40g onion, chopped40g garlic (10 cloves), peeled5g ginger, chopped1 small pear, cored and chopped40g Korean chilli flakes (use less if you prefer it milder) You will also need 2-litre sterilised jar 1 Chop the…

Whiskey highball SERVES 1 PREP 5 mins EASY V Fill a tall glass with ice, pour in 50ml whiskey, then top up with 100-150ml sparkling water. Drop in a strip of lemon peel and 2-3 mint leaves. Gently stir to combine the flavours. GOOD TO KNOW vegan • gluten free PER SERVING 127 kcals • fat none • saturates none • carbs 0.1g • sugars 0.1g • fibre 0.2g • protein none • salt none Two irishmen SERVES 1 PREP 5 mins EASY V Tip 35ml whiskey, 20ml dry white apéritif, 10ml Benedictine and 2 dashes Angostura bitters into a mixing glass filled with ice and stir with a long-handled spoon, then pour into a coupe glass and garnish with a twist of lemon peel. GOOD TO KNOW gluten free…

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Nadiya Hussain was guest editor for our February issue, and the response we received from readers was amazing. Thank you for welcoming her and recreating her brilliant bakes in your own kitchen, some of which are pictured here. These are a few of your thoughts from last month: ‘Best issue for quite some time. So many recipes I want to try, and a good few that will make my meal plan next week. Nadiya is brilliant and I love watching her programmes and following her recipes.’ Rhian Seddon ‘I don’t normally bother sending in any comments, but with this edition, how could I not? I like to cook and bake and usually try a few recipes out from the magazine, but this month’s edition stands out from the crowd by miles!…

low-alcohol spirits CUT CLASSICS The idea behind these ‘light spirits’ is maintaining the flavours of your favourite tipples, but with half the alcohol and calories. The smooth London dry gin has a traditional juniper flavour, with traces of citrussy grapefruit. £30 per bottle, cut-classics.com beer BARNABY’S BREWHOUSE ORGANIC DUNKEL Smooth and dark, but surprisingly refreshing, this organic dark lager is a perfect transition beer as we move from winter to spring. The beers are cold-fermented then conditioned over time to give a clean malt flavour. £2.65 per bottle, finecheese.co.uk subscription STANDARD BREW CUSTOMER-OWNED IPA SUBSCRIPTIONS Here’s a unique offering giving beer lovers the chance to receive shares in this new IPA business while enjoying a monthly selection of small-batch brews. Members receive a six-pack of tank-fresh IPA straight from the…

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Nadiya Hussain is the winner of the sixth series of The Great British Bake Off. She’s written several cookbooks, including her latest, Nadiya’s Fast Flavours and Nadiya Bakes. Catch her newest series, Fast Flavours, on BBC iPlayer. @nadiyajhussain Black pepper poke salmon bowl I’ve seen poke bowls popping up all over the place, especially when I’m in and around London. I’ve seen a few at festivals, too – it’s like they’re trying to say, ‘Make way, sushi.’ They have all the deliciousness of sushi in a bowl, which means there’s more of it. With a sticky rice base, they can be topped with fresh ingredients or leftovers from the fridge – make it colourful, make it delicious, make it yours. SERVES 4 PREP 25 mins COOK 20 mins EASY For…

SERVES 1 PREP 10 mins COOK 25 mins EASY V 1 large Maris Piper potato (about 250g), coarsely grated1 egg, beaten1 tbsp plain flour20g cheddar, grated3 spring onions, finely sliced1 tbsp vegetable oil For the toppings 1 egg20g cheddar, grated¼ tsp chilli flakes (optional) 1 Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper. 2 Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making…

Irish stew The trick to this one-pot is to use a cheaper cut of meat (see tip). You’ll skimp on price, but not flavour. SERVES 6 PREP 20 mins COOK 2 hrs EASY 1 tbsp sunflower oil200g smoked streaky bacon (preferably in one piece), skin removed, chopped into chunks900g stewing lamb, cut into large chunks5 medium onions, sliced5 carrots, sliced3 bay leaves small bunch of thyme100g pearl barley850ml lamb stock6 medium potatoes, chopped into chunks small knob of butter3 spring onions, finely sliced 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole over a medium heat and sizzle the bacon for 4 mins until crisp. Turn up the heat to mediumhigh and cook the lamb for 6 mins until brown. Remove the bacon and…

Unwind on Riviera Travel’s magical river cruise and enjoy an escorted tour to imperial Budapest, the Pearl of the Danube. See Bratislava, Esztergom, Melk, Salzburg and unforgettable Vienna along the course of Eastern Europe’s mightiest river. FULLY ESCORTED PRICE INCLUDES: • Guided tour of Vienna, city of Strauss and home of the Habsburgs • Live classical quartet recital on board • Visit to baroque Bratislava, capital of Slovakia • Cruise through the scenic Wachau Valley, Austria’s premier wine region • Visit to Melk Abbey, central Europe’s most spectacular baroque monastery and one of its premier academic institutions • Visit to medieval Dürnstein, where Richard the Lionheart was imprisoned while returning from the Crusades • Tour of Salzburg, birthplace of Mozart and one of Austria’s most beautiful cities • Explore the…

@joannablythman In the late eighties, I ran a specialist food shop. Well, my partner and I described it that way, but everyone else called it a ‘deli’, a term we had deliberately avoided, thanks to its downbeat connotations. With all the exciting small food shops we have now, it’s hard to believe that back then, with a few notable exceptions in the most cosmopolitan parts of cities, British delicatessens were uninspiring places. We aimed to do better, by showcasing the fledgling artisan products we knew existed. Charcuterie was the worst category. A typical deli counter stocked the most industrial brands of ‘Milano’ and generic ‘Hungarian’ salami, and something known as ‘garlic sausage’; a spongiform processed meat product that made canned ham look positively deluxe. Believe it or not, we had…

NOODLES + PEANUT BUTTER YES, IT WORKS! If you thought peanut butter was only for spreading on toast, think again. A spoonful or two of peanut butter (crunchy or smooth) stirred through noodle dishes makes stir-fried recipes feel more substantial and enriches and thickens broth-based dishes (think satay sauce for inspiration). If you’re after a quick fix it’s also an easy way to make more of a meal from a packet of instant ramen. KITCHEN HACK Prevent slipping Dampen a J-cloth, thin tea towel or piece of kitchen paper and put it under a bowl or chopping board. This will prevent it from wobbling or moving about when you’re beating, whisking or chopping. STEPS TO SUCCESS SCOTCH EGGS • The perfect yolk For a set white and a slightly runny yolk, you want…

• Tower 2lb digital breadmaker T11003 This fuss-free Tower model is a fantastic option for beginners. It’s simply designed with 12 settings, including classic white and brown loaves and gluten-free. The loaf we made was well baked, light and airy. We’d have liked to have seen a little more browning on the top, but taste and texturewise, we couldn’t fault it. £72.99, Currys • Tefal Pain & Delices If you’re in the market for a versatile breadmaker, this model is a fabulous choice. Not only does it make a wide selection of classic loaves but it can also be used to make pizza and pasta doughs, as well as a range of dairy products like yogurt and cottage cheese. There’s no viewing window, which is disappointing, but the loaf of…

TRY A NEW COCKTAIL Brown derby This sharp and sweet cocktail is filled with fruity flavours and balanced with honey. SERVES 1 PREP 5 mins EASY 50ml Irish whiskey35ml pink grapefruit juice (use 100% juice, not from concentrate)10ml honeygrapefruit wedge, to garnish 1 Tip the whiskey, grapefruit juice and honey into a cocktail shaker. 2 Shake to combine, then doublestrain into a stemmed cocktail glass (sometimes called a Nick and Nora glass). Garnish with a grapefruit wedge before serving. GOOD TO KNOW gluten free PER SERVING 169 kcals • fat none • saturates none • carbs 11g • sugars 7g • fibre none • protein 0.2g • salt none tip If you prefer a drier drink, try a two irishmen (see recipe, opposite). It was created at Andy’s The Sun…

Dark chocolate, orange & ginger bara brith My twist on bara brith uses my favourite flavours: chocolate, orange and ginger. This cake perfectly complements a well-brewed ‘paned’ (cuppa)! SERVES 8-10 PREP 10 mins plus overnight soaking and 3 hrs drying (optional) COOK 1 hr 15 mins EASY V 3 strong black teabags300g dried mixed fruit butter, for the tin180g dark brown soft sugar4-5 balls of stem ginger, roughly chopped100g dark chocolate, chopped2 tsp marmalade2 drops of orange essence, or use 1 orange, zested1 medium egg, beaten230g self-raising flour½ tsp mixed spice1 tsp ground cinnamon pinch of ground ginger For the decoration 50g dark chocolate2 oranges (optional) 1 Drop the teabags into a heatproof jug, pour over 350ml boiling water from the kettle and leave to brew for 5 mins. Tip…

BSME AWARDS 2021 Editor of the year, food & drink Lily Barclay group digital editor PPA Awards 2021 Media Brand of the Year BBC Good Food PPA Awards 2020 Special Interest Brand of the Year, Gold BBC Good Food magazine The Guild of Food Writers Awards 2020 Food Magazine of the Year BBC Good Food magazine British Media Awards Digital Project of the Year 2019  bbcgoodfood.com The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com AOP Best Online Brand: Consumer 2019 bbcgoodfood.com Webby Award Apps, Mobile & Voice: Food & Drink 2019 BBC Good Food Voice Skill British Media Awards Launch of the Year 2018 BBC Good Food Companion App for IOS, Android & Windows AOP Digital Publishing Awards Best Digital Publishing Launch 2018 BBC Good…

Our recipe for healthy baked beans (February 2022) brought back memories for reader Jackie: The recent Good Food recipe for healthy baked beans reminded me of when I lived in Cairo with my husband and three young sons. Tinned baked beans were not available in the 1980s, but I was given a recipe for homemade ones using Egyptian ingredients. Unfortunately, I don’t have the exact recipe, but black beans, fresh or tinned tomatoes and asil iswid (black honey or molasses) were the main ingredients. Asil iswid was sold from a donkey and cart under one of the large bridges we lived close to, but unfortunately, I arrived without a jam jar, so I was unable to purchase any the first time. The beans had to be washed, soaked overnight and…

‘Cauliflower is a delicious and very versatile vegetable. We often roast it and serve as an accompaniment, but it’s also great as a main dish. Here, it keeps its shape and absorbs a delicious satay marinade.’ Whole roasted satay cauliflower SERVES 4 as a main or 6 as a side PREP 15 mins COOK 1 hr EASY V 1 large cauliflower, outer leaves removed and stalk trimmed50g toasted unsalted peanuts, choppedsmall bunch of coriander, leaves and stems choppedcooked brown rice, to serve (optional) For the satay marinade 3 garlic cloves, peeledthumb-sized piece of ginger, peeled1 red onion, roughly chopped1 tbsp each ground cumin, ground coriander, ground turmeric and garam masala½ tsp hot chilli powder (or to taste)3 tbsp kecap manis (sweet soy sauce)100g chunky peanut butter400ml can coconut milk1 tbsp…

Often referred to as the festival of colours, Holi is a boisterous occasion characterised by family and friends daubing each other with coloured powders. A widespread belief is that its name is derived from Holika, the wicked sister of a demon king, who perished in a fire while trying to kill her nephew. On the night before Holi, community bonfires are lit to commemorate this folk tale. Another story pays tribute to Lord Krishna, who enjoyed teasing local milkmaids by showering them with coloured powders and water – this ritual is now recreated in homes across India. Holi marks the end of winter and beginning of spring. Symbolic offerings, such as wheat sheaves, are often thrown into the flames in gratitude for the harvest. The night of the bonfires has…

Big skies, beaches that stretch for miles and pretty, peaceful towns just made for pottering – there’s a lot to love about Norfolk. From its famous Broads to historic market towns, the county offers a slice of quintessential English countryside and seaside. Here is a chance to take in the very best of the county, as well as enjoy a special culinary experience in the company of one of its most famous residents – a superstar of British cooking, Delia Smith. On this exclusive five-day tour, you will be hosted by Delia for a full-day at her Food and Wine Workshop, where you will also be joined by chef Alex Mackay, cocktail expert Simon Atkinson and wine expert Jason Banner. Your fun-packed food and drink experience will include a three-course…

You might say Kaori Simpson was destined to cook professionally. The 48-year-old chefowner of Edinburgh’s Harajuku Kitchen comes from a family steeped in restaurants and the traditional Japanese cuisine of the Fukuoka region. In the 1990s, Kaori studied international relations in Plymouth, intending to work in journalism, or for an NGO, which she did for a time, ‘But, apparently, all my mates remember I was going to open a restaurant. I was such a foodie. Even as a student, I was looking at where I could buy good produce.’ In 2008, living in Edinburgh and following a two-year apprenticeship with the then Japanese consulate chef Toshifumi Minato, that passion finally led to the creation of Harajuku Kitchen. A stall was launched on Stockbridge Market, the restaurant followed in 2013 and,…

NEXT LEVEL STICKY TOFFEE PUDDING Ma ke the best version of this classic Brit ish pudding complete with a luscious toffee sauce (see page 128) THIS MONTH Make this classic Korean side dish, p135 Homemade apple jam, p126 Explore Irish whiskey, p136 Speedy tandoori chicken, p132 & Three of the best breadmakers, p131…