Innholdsfortegnelse for Jul-22 i Good Food

What’s the recipe that most says ‘summer’ to you? A refreshing watermelon & feta salad, punchy jerk chicken or just-picked strawberries sliced over a cheesecake? How about finely chopped tomato salsa spiked with a little red onion and fragrant with coriander? That’s my barbecue essential, instantly conjuring up images of cooking over coals (find the recipe and video at bbcgoodfood.com, see left). It’s good to try new twists, too. This month, we’re making all-new summer classics, including piri-piri pork ribs (p24), a butternut squash veggie burger (p26), Roopa Gulati’s mango & green bean salad (p80), and Barney Desmazery’s roasted red pepper & pesto dressing (p90). Share your summer cooking with us using #GFLetsCookTogether to inspire us all to make new memories. See you next issue, out 28 July. christine.hayes@immediate.co.uk @bbcgoodfood…

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 Food Companion App…

“I once spent a day in Hong Kong watching six chefs from around the world battle it out to win the Young Chinese Chef of the Year award. The speed with which one of the chefs butterflied, deveined and cleaned his prawns with just one swift movement of his cleaver left my mouth wide open. The dish he made, however, is simple. Give it a try!” Salt & Sichuan pepper prawns SERVES 2 PREP 20 mins COOK 11 mins EASY 300g tiger prawns, shells and heads left on2 tbsp cornflour vegetable oil, for frying6-8 garlic cloves, finely chopped½ thumb-sized piece of ginger, peeled and finely chopped1 large red chilli, finely chopped1-2 spring onions, finely chopped For the spice mix 1 tbsp Sichuan peppercorns½ tsp white pepper 1 Butterfly the prawns…

LUNCHBOX TIPS 12 o’clock rocks Give your family lunchboxes a makeover with these hacks. • KEEP COOL Take the frozen drink trick to the next level by adding berries, slices of citrus fruit or mint leaves. Fill your bottle halfway up with water, then freeze on its side. The next day, fill the space left in the bottle and add your choice of natural flavourings. As well as having a refreshing drink, it’ll keep your lunch cold. • NO MORE SOGGY SANDWICHES Try lightly toasting your bread before making sandwiches. This will make them more robust to better hold up against a moist filling, like tuna or egg mayo. • MAKE IT FUN We all eat with our eyes, so make your lunchboxes as visually exciting as you can. Use…

HEALTH TREND Vegan almond berry baked oats Frozen berries are an economical choice for this breakfast bake, even in the summer. Of course, you can always use fresh, especially if you grow your own, or shop for own-brand ‘less than perfect’ produce at the supermarket. This makes a lovely, light pudding, too. SERVES 4 PREP 5 mins COOK 40 mins EASY V 150g porridge oats2 tsp vanilla extract225ml unsweetened almond milk, plus extra to serve (optional)1 large, very ripe banana, peeled185g frozen mixed berries (ours had a combination of strawberries, blackberries and currants)1 tsp maple syrup (optional)1-2 tbsp toasted flaked almonds 1 Heat the oven to 190C/170C fan/gas 5. Tip the oats into a heatproof bowl, then pour over 450ml boiling water from the kettle. Stir well, then stir in…

The best honey I’ve ever tasted was sold by the roadside in the Himalayan foothills. It was poured into an empty rum bottle, the outside of which was already smudged with sticky fingerprints. Dark and syrupy, it was perfumed with heady meadow flowers and superior to any I’ve had since. Most of what we buy in supermarkets is a blend of honeys from several countries, and much cheaper than specialist varieties. But, this is the honey I cook with because it provides a good base for other ingredients. My favourite flavour combination is warm honey with a bit of ground saffron and orange zest – it’s lovely on hot buttered toast. Sometimes I’ll gently heat honey with lemon zest or bruised lemongrass stems and let it steep for a couple…

Anyone who’s grown their own courgettes knows how useful it is to have a plethora of recipes to call upon for using up a glut. A couple of plants should keep a family happily in courgette wonderland for the year, without the risk of never wanting to see or eat another one again. Courgettes contain a lot of moisture, which can be a great help in many recipes. However, when frying them, as in the curry on page 96, I scoop out the seeds to get a golden, nutty bite that’s not at all soggy in the middle. The seeds aren’t wasted though – I’ve added them in later to make the most of their flavour and moisture. If using baby courgettes, you can fry them without removing the seeds.…

Leyli Homayoonfar is one of life’s irrepressible enthusiasts. The 36-year-old chef has worked in pro kitchens for almost two decades – in restaurants, cookery schools, developing supermarket recipes – and the creative ‘buzz’ of cooking is still ‘addictive’. It is, she says, ‘the only thing I really love’. Today, Leyli runs Bab Haus, a US-Mexican streetfood brand operating in Caerphilly and Barry, close to her native Cardiff. Inspired by the food of Los Angeles and Texas, Bab Haus is renowned for its low ’n’ slow smoked meats and birria tacos, made using ex-dairy beef. But, the original source of Leyli’s fascination with food lies not in America, but Iran. Leyli grew up in an Iranian-Welsh household obsessed with Persian food: ‘As a family, we’re known for cooking and parties, which…

Kitchen picks 1 Microplane premium classic zester and grater £21.95, hartsofstur.com Use this sleek stainless steel grater to create fluffy mountains of Parmigiano-Reggiano or fine curls of citrus zest. The colourful soft-touch handle enables a firm grip and makes it easy to spot in a sea of utensils. 2 San Raphael Wild Flower plate £17, arket.com Serve up delicious salads and reveal a beautiful flower etching beneath to your guests. This Portuguese-crafted plate has stunning details and can be left out on display as a decorative piece when not in use. 3 Eddington food cover £5.50, Fenwick Dotted with pretty little strawberries, this collapsible food cover is a necessary addition to a picnic or camping trip. Use it to keep unwanted bugs away from your food and bring a touch of British summertime…

Madeleines MAKES 8 PREP 10 mins COOK 15 mins EASY V 50g butter, melted then cooled slightly, plus extra for the mould1 egg50g caster sugar1 tsp honey50g self-raising flour 1 Heat the oven to 210C/190C fan/gas 6 and brush eight holes of a madeleine tin with melted butter (if you have a six-hole tin, you’ll need to bake in two batches). Beat the egg with the sugar and honey using an electric whisk until pale, fluffy and tripled in volume. Whisk in the flour and a pinch of salt, then the 50g melted butter. 2 Spoon the mix into the buttered holes of the tin. Bake for 8-10 mins, or until puffed up and golden. Turn out onto a wire rack and leave to cool slightly. Madeleines are best eaten…

Triple-cream cheeses originated in 19th-century France, when rich, fatty foods were considered to be symbols of wealth and opulence. Traditionally, triple-cream cheese would have been made from raw cow’s milk, but emerging cheesemakers are experimenting with goat’s and ewe’s milk varieties. Whatever the source, the end result is always a buttery-rich, luxurious cheese. Culinary law states that a triple-cream cheese must contain a minimum of 75% fat content in its dry matter. This is not as bad as it sounds, however; the finished cheeses are actually more like 37-40% fat, since approximately half of a soft cheese is water. To achieve the higher fat content, double cream is added to the milk before coagulation begins. Once the cheeses are set, they are left to develop a bloomy rind, which is…

BENJAMINA EBUEHI After getting to the quarter-finals on the seventh series of The Great British Bake Off, Benjamina has gone on to become a cookbook author, recipe developer and food stylist. She blogs at carrotandcrumb.com, recently published A Good Day to Bake: Simple Baking Recipes for Every Mood (£22, Quadrille) and contributes recipes to Good Food. She’s also created a series of fun video tutorials on making brownie toppings, loaded fries and cupcake toppers – you can watch these at bbcgoodfood.com/videos.…

Il cioccolato del diavolo (the devil’s chocolate) From a young age, my preference has been for the snap of a good dark chocolate. I’m always set on finding new ways of making it the star of a meal, whether that’s in my devilled lamb or an indulgent dessert like this one, which requires patience but is worth the extra effort. It was born on a lazy day in rainy Dorset when the dulcet tones of Italian crooners were wafting through the air, making me long for a visit to Italy. SERVES 8-10 PREP 1 hr plus at least 4 hrs chilling NO COOK MORE EFFORT V 25 amaretti biscuits75-100ml amaretto liqueur (to taste), plus 2 tbsp300g dark chocolate, broken into pieces5g unsalted butter500ml double cream100g mascarpone, whipped to loosen4 egg…

NADINE BROWN Try Nadine’s fresh and easy midweek meals, packed with veg and bright flavours for fast dinners in the warmer months (p36). MELISSA THOMPSON Learn the fascinating history of fried chicken from across the world, plus try Melissa’s own recipe at home (p114). ROOPA GULATI Use storecupboard staple honey in inventive new ways (including a no-churn honey & lime ice cream) using Roopa’s ideas on page 78. TOM KERRIDGE Master pastry with Tom’s best tips and tricks, then put your skills to good use by baking a British classic with his cherry bakewell tart recipe (p100). WE ARE BBC goodfood…

BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: 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…

Lemon & herb chicken club burger The joy of barbecuing chicken breasts is that they take minutes to cook, which makes them suitable for all barbecues – whether you’re cooking on a portable one or using a larger grill in the garden. Here, we’ve stacked the chicken with a winning combination of bacon, lettuce, avocados and a lemony burger sauce. SERVES 4 PREP 30 mins plus chilling COOK 20 mins EASY 4 skinless, boneless chicken breasts8 rashers smoked bacon4 burger buns, split4 slices of your favourite cheese (optional)2 avocados, halved, stoned, peeled and sliced2 tomatoes, sliced4 handfuls of lettuce leaves For the marinade 1 garlic clove2 tsp chopped thyme leaves, or 1 tsp dried thyme½ lemon, juiced3 tbsp olive oil For the burger sauce 3 tbsp mayonnaise1 tbsp lemon juice1…

your shopping list FRUIT & VEGETABLES 2 onions1 red onion6 garlic cloves100g kale leaves1 courgette80g cherry tomatoes2 spring onions2 mint sprigs1 ½ lemons2 handfuls of coriander4 limes35g piece of ginger160g baby spinach1 tbsp finely chopped dill1 tbsp finely chopped parsley½ red chilli STORECUPBOARD 3 tbsp vegetable oil1 tbsp olive oil, plus 1 tsp800ml vegetable stock400g can cannellini beans4 mini tortillas198g can sweetcorn60g green pesto1 tbsp honey2 x 250g pouches brown basmati rice240g wholemeal spaghetti2 x 110g cans tuna in olive oil2 tbsp medium curry powder½ tsp paprika1 tsp ground turmeric400g can black-eyed beans400g can butter beans1 tsp light brown soft sugar10ml low-salt soy sauce50g black olives DAIRY & CHILLED 160g natural yogurt280g extra-firm tofu3 eggs MEAT 6 turkey or chicken sausages FROZEN 250g frozen peas300g frozen broccoli BALANCED Turkey sausage…

Jam jar trifles If you’re not much of a baker or just short on time, this recipe could save the day. It’s essentially an assembly of shop-bought ingredients, but you can make the sponge yourself if you like. Cut an extra corner and buy ready-made icing – either way, the results look pretty and taste great. MAKES 6 PREP 30 mins NO COOK EASY V 1 tbsp custard powder500g icing sugar250g butter, softened1 tsp vanilla extract1-2 tbsp milk500g strawberries2 tbsp elderflower cordial300g shop-bought madeira sponge You’ll also need 6 x 400ml jam jars 1 Beat the custard powder, icing sugar, butter, vanilla and 1 tbsp milk together in a stand mixer until smooth and creamy, or do this in a large bowl using an electric whisk. Add a little more…

Strawberry ice lollies Use up fruit that’s past its best in these lollies – any mushy bits can be easily trimmed away. MAKES 6 PREP 10 mins plus 4 hrs freezing EASY V ✺ 400g strawberries, hulled and roughly chopped150g natural yogurt30g caster sugar or 2 tbsp honey (or to taste) 1 Tip the strawberries into a blender, food processor or smoothie-maker and blitz to a purée. Add the yogurt and blitz again to combine. Taste for sweetness and add as much sugar or honey as needed – this will depend on the ripeness of the fruit as well as your personal taste. 2 Divide the mixture evenly between the holes of a six-hole ice lolly mould – they should be filled to the brim. Insert the lolly sticks and…

Popcorn muesli SERVES 4 PREP 5 mins NO COOK EASY V HEALTHY CALCIUM 100g porridge oats2 tbsp toasted three-seed mix (ours included flaxseed and pumpkin and sunflower seeds)40g plain or lightly salted popcorn30g sultanas6 walnut halves, broken up4 x 120g pots bio yogurt milk, to serve (optional) 1 Combine the oats, seed mix, popcorn, sultanas and walnuts. Will keep in a sealed jar or airtight container for up to five days. 2 When you’re ready to serve, spoon the yogurt into bowls, then scatter over the muesli and pour over a little milk to loosen, if you like. GOOD TO KNOW healthy • calcium PER SERVING 332 kcals • fat 14g • saturates 4g • carbs 36g • sugars 14g • fibre 4g • protein 13g • salt 0.3g Scan…

There was a moment that marked a real turning point in dad-of-two Wayne Vowden’s life: carefully pulling a perfectly baked and piped victoria sponge out of the fridge and presenting it to the astonishment of his wife and two children. It wasn’t the first time Wayne had baked for them, but it was the first time since he’d lost 99 per cent of his vision. The poignant moment reduced the whole family to happy tears. Wayne’s vision had gradually reduced to one tiny spec of sight in his left eye, which he describes as ‘seeing things through a straw against a glare of light,’ following a lifelong progression of Retinitis Pigmentosa (RP), a rare genetic disorder that involves the breakdown and loss of cells in the retina. ‘I’ve never seen…

SAVE 40% ON A SPECIALLY CURATED CASE–SEE PAGE 34 FOR MORE OFFERS Verdejo, not to be confused with verdelho, is a grape from northern Spain historically used to make fortified wines. But in the 1970s, one producer made a crisp modern dry white from it – a sort of Spanish Sancerre. It was a revelation, delivering an explosion of aromatic, floral, fruity and nutty flavours, and is now considered one of Spain’s best whites. Wine Club Star Cala Rey Verdejo Sauvignon 2020 Made with grapes grown on the high plains of Castil, this blend of the native Verdejo with French Sauvignon Blanc bursts with citrus flavours, rounded off by a creamy almond note. This would be lovely with a fresh Vietnamese rice noodle salad, or seafood paella. Wine expert Henry…

Recipe adapted from The Spanish Home Kitchen by José Pizarro (£27, Hardie Grant). Photographs by Emma Lee. In his introduction, José Pizarro neatly sums up how so many of us feel about cooking: ‘It is so much about memories. I love people, and creating moments of happiness together is why I love to cook.’ And there is no doubt that the recipes – and the stories behind them – in Spanish Home Kitchen will inspire you to create new memories of your own. José, of course, is famous for his tapas restaurants and TV appearances. But, as much as he thrives on the ‘adrenaline’ of his professional life, he also loves ‘cooking more quietly at home for friends and family’. This book takes you on a journey via his passions…

A taste of the festive season Winter may feel like a long way off, but It’s never too early to start planning your festivities, and this is one date that should be on every food lover’s calendar. Enjoy a day out jam-packed with our fabulous line-up of top chefs and experts cooking live, the best British artisan producers, your favourite big brands, the return of our popular Tasting Theatre and hands-on workshops. Don’t forget those extra-large shopping bags for all the mouth-watering food to taste, try and buy. You won’t be disappointed! For a limited time enjoy our 25% early bird saving on tickets – visit the website and book today! The cooking stars you won’t want to miss We guarantee you won’t be disappointed by this year’s Big Kitchen…

Spicy margarita SERVES 4 PREP 15 mins COOK 5 mins MORE EFFORT V 150ml tequila75ml triple sec25ml chilli syrup (see below)25ml mango juice25ml lime juicehandful of ice For the chilli syrup 1 red chilli, sliced50g golden caster sugar For the salt rim small handful of coriander, leaves picked and finely chopped½ lime, zested2 tsp sea salt flakes2 tsp golden caster sugar½ tsp chipotle chilli flakes 1 First, make the chilli syrup. Put the sliced chilli and sugar in a saucepan with 50ml water. Bring to a simmer over a low-medium heat, stirring until the sugar has dissolved. Turn off the heat and leave to cool completely. 2 For the salt rim garnish, mix all the ingredients together and tip onto a shallow plate. Brush the rims of four tumblers with…

Try a subscription to BBC Good Food’s sister magazine, O, for just £5*. Every issue is packed with stunning, thoroughly tested recipes, plus restaurant recommendations and expert tips to help you level up your cooking skills. Enjoy these great subscriber benefits • Save money on the usual shop price• The convenience of free delivery direct to your door• Delivered in plastic-free, recyclable paper packaging• Unlock access to O’s top pies and tarts supplement 3 easy ways to subscribe Scan the QR code to subscribe straightaway Order online at buysubscriptions.com/OLGF722 Call us on 03330 162 127** and quote OLGF722 *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…

• Save on a versatile sauté pan, p38 • Book a culinary cruise around Scandinavia, p98 • Order an exclusive case of summer white wines from Laithwaites, p106 • Get a Cooks Professional stand mixer for just £69.99, p135 • Save £12 on a collection of Buddleja from Hayloft, p145 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 to listen and understand how we can make positive changes, and how we can better support and increase diversity…

HOW TO USE OUR GUIDE These recipes are suitable for children aged seven to 11, but younger children can also get involved with support from an adult. Older children and teenagers can also enjoy making these recipes, and may want to adapt or further develop them, swapping in their favourite ingredients or adding extra spices to make them their own. The step-by-step recipes come with clear lists of ingredients and equipment so they’re easy to follow, and there are three to support each new skill: a basic recipe, one that’s more of a challenge and another for advanced mini chefs. Talk through and practice the cooking skill with your child before making the dishes. Follow this collection of monthly recipes as you would a cookery course, making each recipe with…

What should I stock my freezer with? MIXED VEG Frozen vegetables are often healthier than fresh, because they’re processed and frozen just after being picked, so there’s no time for them to degrade in transit from farm to shop. You can also choose packs that combine different types of veg for specific purposes, whether it’s packs of stir-fry veg for noodles, fillings for enchiladas, broccoli and cauliflower for gratins and curries, or carrots, beans and sweetcorn for soups, stews and rice dishes. SWEETCORN Frozen sweetcorn is good value, tastes better than canned and is a family-friendly choice. Because the kernels are frozen separately, you can easily measure out what’s needed, as and when you need it. Use it in chowders and pancakes or stir into cornbread. A bag will keep…

Chicken garden salad with elderflower dressing SERVES 6 PREP 25 mins COOK 5 mins EASY Drop a bunch of asparagus, spears halved, into a pan of boiling water. After 1 min, add 200g sugar snap peas. After 30 seconds, tip in 140g frozen or fresh peas. Cook for 30 seconds, then drain and plunge into ice-cold water. After 2 mins, drain. Whisk together 2 tbsp elderflower cordial, 2 tbsp white wine vinegar, the zest and juice of 1 large lemon and 3 tbsp rapeseed oil. Add 1 small cooked chicken, shredded, 250g sliced radishes, 1 thinly sliced red onion, the drained vegetables, and 1 large torn curly lettuce. Gently toss everything until well coated. Pile onto a platter and scatter over a handful of pea shoots, if you like. GOOD…

This is our ultimate guide to stocking your drinks cupboard this summer – and these bottles all come straight from the high street. Whether you prefer spirits, beer or cider, we’ve found the best supermarket offerings for every occasion. HOW WE DID IT We asked supermarkets to send in the drinks they wanted to nominate for each of our categories. Over three days, our expert judging panel taste-tasted 70 products from eight national supermarkets to bring you our definitive list of top buys for 2022. Judging was carried out blind and overseen by an independent adjudicator. In some categories, the judges chose to award a runner-up as well as a winner – for the full results, visit bbcgoodfood.com. BEST CIDER WINNER M&S Somerset oak matured vintage cider £2.50 (500ml bottle) With…

Get confident in the kitchen with tips and advice from the Good Food team THIS MONTH How to make madeleines, p126 Spice up a margarita, p132 Pick the best BBQ cuts, p134 A spotlight on triple-cream cheeses, p131 & Five of the best pizza ovens, p130 Watch our skills videos at bbcgoodfood.com/videos We love to see what you’re making, too: share your recipes on our BBC Good Food Together Facebook page and on Instagram #wearebbcgoodfood…

Ooni Koda 16 Ooni is a leading brand in the pizza oven market, and for good reason. This gas-powered model is designed to create authentic-tasting pizzas in just 60 seconds. It has an innovative L-shaped flame that creates a waterfall effect, offering great flavour and heat retention and distribution. Our finished pizza was impressive, with lovely charred bubbles around the crust, a crisp base and melted, oozy mozzarella. £499, Ooni Gozney Dome During its first launch, this stylish giant sold out in under eight hours, and we can understand why. It’s a professional-grade pizza oven that’s been built on a smaller scale for using, storing and enjoying in the garden. The dual-fuel design enables you to cook with either gas or wood for that authentic smoky flavour. Our cooked pizzas…

WHAT IS IT MADE FROM? Paprika is simply finely ground dried peppers. The type of pepper and how it’s processed defines the spice, whether hot, smoky or sweet. PIMENTÓN OR SMOKED Spanish for paprika, pimentón is available in specialist shops. Often, the peppers have been smoked over oak fires, so use it when you need to emulate the taste of wood-fired cooking. It can be hot or sweet. SWEET In the supermarket, a jar labelled simply ‘paprika’ is most likely sweet paprika. This adds colour and a warm hum of fruitiness to a dish. HUNGARIAN A less-common variety in the UK, but well-worth seeking out. Hungary actually has eight different grades of paprika. For an authentic goulash, seek out ‘különleges’, the highest quality in the scale. & For this issue,…

Enjoy a splash of colour in your garden with this beautiful, new, award-winning series of Buddleja. Bred to be shorter and more compact than the traditional varieties, they are a dream for smaller gardens and perfect for planting in containers on a patio if you have limited space, as well as in borders. The dense, conical spikes of sweetly fragrant blooms appear above pretty, neat, blue-green foliage from late-summer to autumn, and will be adored by bees, butterflies and other pollinators. Their mature height and spread is 80cm, and they are a fully hardy perennial, flourishing outside all year round with no winter protection required. Supplied as 9cm pots for delivery in July. As a special offer for BBC Good Food readers, add a 50g sachet of this unique plant…