Innholdsfortegnelse for Aug-22 i Good Food

One of the joys of August is taking a break from cooking, instead assembling seasonal and storecupboard ingredients to make simple, delicious summer meals. To make it even easier, this month we’ve outlined your shopping list to create an imaginative meal plan of balanced, healthy recipes – with no need to switch on the oven (p40). New this month is our series on energy-efficient cooking to help and support everyone through the coming months. First up is Clare Finney’s practical guide to the best ways of using kitchen appliances you may already have, including recipes you’ll love (p76). For more money-saving ideas, look out for the Cook Smart symbol throughout the magazine and on bbcgoodfood.com. We’d love to hear your ideas, too, so please continue to share with us and…

Crab croquettes with sriracha mayo dip Our homage to a classic seaside sandwich is a real treat for a day out on the beach. Chilling the crab filling is important here, because the mixture needs time to firm up before being shaped. We’ve served our croquettes with a simple sriracha mayo, but you can serve them with whatever your favourite dip is. MAKES 8 PREP 25 mins plus at least 2 hrs chilling COOK 20 mins MORE EFFORT 50g butter1 small red onion, finely chopped40g plain flour200ml milk1 lemon, zested small handful of parsley, finely chopped2 spring onions, finely sliced200g crabmeat (we used half white and half brown crabmeat)1-2 eggs, beaten80g panko breadcrumbs vegetable oil, for frying For the sriracha mayo 1-2 tbsp sriracha6 tbsp mayonnaise 1 Melt half the…

your shopping list FRUIT & VEGETABLES 4 garlic cloves2 medium tomatoes280g cucumber ½ red onion2½ lemons160g cherry tomatoes4 radishes3 ready-cooked beetroot in natural juices2 limes2 mangoes2 red chillies2 courgettes2 spring onions STORECUPBOARD 10 pitted black olives8 thick sourdough slices2 tbsp sherry vinegar1 tsp Dijon mustard65ml olive oil2 x 250g pouches ready-cooked puy lentils2 x 160g cans tuna steaks in spring water2 ready-roasted peppers3 tbsp white wine vinegar ½ tsp caster sugar2 x 250g pouches ready-cooked quinoa200g vermicelli rice noodles1 tbsp fish sauce1½ tbsp honey, plus 1 tsp1 tbsp toasted sesame oil400g can chickpeas ½x 198g can sweetcorn2 tsp mixed seeds MEAT & FISH 4 hot smoked salmon fillets320g leftover roast chicken HERBS 1 tbsp finely chopped mint large handful of parsley½ small bunch of chives1 tbsp dill20g coriander DAIRY 205g…

Jane Dunn is a food writer and photographer who shares sweet ideas on her blog, janespatisserie.com and on television, including a recent stint on the judging panel of The Jubilee Pudding: 70 Years in the Baking on BBC One. Her debut book, Jane’s Patisserie (£20, Ebury Press), is out now. @janespatisserie Marble traybake CUTS INTO 20 squares PREP 20 mins plus cooling COOK 40 mins EASY V 375g unsalted butter, softened375g golden caster sugar6 medium eggs375g self-raising flour50g cocoa powder2 tsp vanilla extract For the buttercream 250g unsalted butter, at room temperature500g icing sugar2 tsp vanilla extract50g cocoa powder 1 Heat the oven to 180C/160C fan/gas 4 and line a 23 x 33cm baking tin with baking parchment. Beat the butter and sugar together until light and fluffy using an…

“Nepal has a culture of outdoor cooking. Even riverbanks are used as kitchens. The advantage of cooking near the river is eating fish at its freshest, shortly after it has been caught. The traditional way of cooking fish usually includes a short marinade, a deep-fry, then a final simmering in curry sauce.” Machha ko jhol (white fish in mustard & onion sauce) SERVES 4 PREP 20 mins plus at least 1 hr marinating COOK 45 mins EASY 600g carp, perch or seabassvegetable oil, for frying For the marinade 2 tbsp rice flour, plus a pinch for frying2 tbsp ginger paste2 tbsp garlic paste1 tsp ground turmeric1 tsp Kashmiri red or medium-hot chilli powder1 tsp lemon juice½ tbsp vegetable oil For the sauce 3 tbsp food-grade mustard oil (check the label),…

HEALTH TREND Healthy chocolate brownies Low in fat, with no added sugar and gluten-free, these brownies are a great option for families with special diets, or those who want a healthier treat. We’ve used xylitol, a natural lower-carb sweetener that reduces the refined sugar content and is kinder to teeth. If you don’t mind a little more sugar, you could scatter over 10g dark chocolate before baking. Our secret ingredient is canned black beans – you won’t taste them, but they create a fudgy texture in place of the usual flour. MAKES 16 PREP 10 mins COOK 30 mins EASY V 2 x 400g cans black beans, drained, rinsed and drained again60g cocoa powder1 tbsp instant coffee granules200g xylitol1 tbsp vanilla extract or vanilla bean paste3 eggs200g fat-free Greek yogurt1½…

For the last year, I have been conducting an experiment to see what foods we eat in our household could be bought from UK producers. Nagging food shortage anxiety reminded me that many of the ingredients we take for granted come via a long, multi-link supply chain, which makes their supply vulnerable to disruption. The idea of relying more on food from the UK gives me a greater sense of security and personal control. Even early on in my experiment, I saw how easy it was to make 95 per cent of what we consume UK-sourced, with just a couple of caveats. First, it was clear that my British-first buying policy only worked when shopping for ingredients, not ultra-processed foods with multiple composite ingredients and additives. Ingredient labelling on the…

Kitchen picks 1 Urban Bar Savoy shaker £12.95, masterofmalt.com Crafted from Japanese stainless steel, this three-piece shaker has an internal strainer for perfectly swirled cocktails. On the side, there is a knurled band to help with grip, too. 2 Yamazaki Tower fruit basket £33, Amara In sleek black, this steel basket will keep your fruit fresh with plenty of space for aeration. It’s a great centrepiece for a table and, when the sun hits it, it creates a striking shadow. 3 Thermic glass jug £17.65, mbswholesale.co.uk This double-walled glass jug keeps drinks cool for longer as it has more insulation. Whether you fill it with lemonade, sangria or even just water, it will impress guests at the garden table. 4 LEKUE star ice cube tray £5.99, robertdyas.co.uk Add some fun to your drinks with…

Get confident in the kitchen with tips and advice from the Good Food team THIS MONTH Rustle up some mini victoria sponges, p126 Pour the perfect pitcher, p132 Learn about pasta filata cheese, p131 & Five of the best gas barbecues, p130 Watch our skills videos at bbcgoodfood.com/videosWe love to see what you’re making, too: share your recipes on our BBC Good Food Together Facebook page and on Instagram #wearebbcgoodfood…

Porthos – the world’s first cherry bush A brand-new way of growing cherries is available to gardeners for the first time. The Porthos cherry bush grows fruiting branches from the stem base, making picking crops easy. The cherries are fabulously sweet and you‘ll pick up to 5kg per season once established, saving a small fortune over the bush’s life. Porthos is 100 per cent self-fertile, and has cherry blossoms that will bring colour and fragrance in early spring. It’s easy to grow and hardy – perfect for any small garden or patio pot. Supplied as a 50-70cm tall plant in a 3-litre pot. Eventual height is 1.5-2m. • Exclusive to YouGarden • The world’s first cherry bush – pick your fruit with ease • Compact – ideal for small gardens…

WHICH MANGO SHOULD I BE LOOKING FOR? The most well-known types are alphonso, kesar and Pakistani honey. Each is distinct in flavour; the alphonso has more tropical notes and kesar, an intense sweetness. Honey mangoes taste, as you’d imagine, like honey! HOW CAN I TELL WHEN THEY’RE RIPE? Scent is the main indicator. A ripe mango smells sweet, and it’s apparent without getting close. The flesh should yield slightly when touched and slight wrinkling of the skin near the stem is often an indicator of ripeness, too. IF A MANGO IS A BIT OVERRIPE OR UNDERRIPE, WHAT SHOULD I DO WITH IT? Mango lassi is one of the most delicious things you can make with less-than-perfect mangoes. Blitz the flesh of two mangoes with 250ml natural yogurt and a pinch…

Eight days, seven nights from £2,145pp* 22-29 October 2022 James Martin has often said that France is the food destination that has it all, and Emerald Cruises is delighted that he’ll be joining readers on this special cruise along the Rhône. On this unique eight-day itinerary, James will share his expertise and love of French cuisine as you sail through Provence and Burgundy, while wine expert Susy Atkins will be on hand to guide you through the best vintages, plus tastings. Your itinerary begins in Arles and takes you to the centre of Burgundy’s wine region, as well as to wonderful destinations including Tournon, Avignon, Viviers and Lyon. You’ll have the chance to walk along Lyon’s secret lanes and bountiful food halls and learn why it’s the country’s gastronomic heart,…

PPA Awards 2022 Media Brand of the Year (Consumer Media) BBC Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay bbcgoodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, BBC Good Food 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 The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com AOP Best Online Brand: Consumer 2019 bbcgoodfood.com The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com…

YOUR STAPLES FOR SUMMER When the sun is shining, there’s so much to enjoy, whether it’s fresh produce or eating and drinking together outdoors. We asked our community what summer means to them: I live in Spain, so for us it’s tapas and lush salads, and for drinks, tinto de verano with lemon.Samantha Beane, Spain Salads, BBQ and iced tea. Bilberries and wild small strawberries served with cream as a reward after having picked them. Peaches and a really ripe and juicy watermelon are other summer favourites. Agneta Rosenson, The Netherlands I just come alive in the summer with al fresco dining! The parasol goes up, pretty fairy lights, salads, tapas, paella, BBQs, seafood, wood-fired pizzas – I bring the Med to my garden.Em Wood, Wiltshire BBQs Greek-style, with souvlakia, watermelon,…

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…

Celebrity MasterChef Gregg Wallace and John Torode invite Chris Eubank, Clarke Peters, Danny Jones, Katya Jones, Kirsty Gallacher, Lesley Joseph, Lisa Snowdon, Mel Blatt, Nancy Dell’Olio, Paul Chuckle and more to show off their cooking skills. Starts Wednesday, 10 August on BBC One, or catch up on BBC iPlayer. Saturday Kitchen Matt Tebutt is joined by chef Vivek Singh, social media cooking sensation Poppy O’Toole (recently announced as a judge on BBC Three’s Young MasterChef) and comedian James Acaster from the Off Menu podcast. Watch live on BBC Two on Saturday, 13 August, or catch up on BBC iPlayer. The Food Programme Jaega Wise and our regular columnist Melissa Thompson explore the complex stories and cultural history behind fast-food favourite fried chicken. (See Melissa’s trio of sweetcorn recipes on page…

Spiced chicken hotpot SERVES 4 PREP 20 mins COOK 1 hr 30 mins EASY 4 OF 5-A-DAY GLUTEN FREE FIBRE 2 tsp olive oil2 onions (400g), halved and thickly sliced2 aubergines, halved and thickly sliced40g ginger, cut into fine slices1 garlic clove, crushed40g fresh turmeric, grated or 1 tsp ground½ tsp allspice2 tsp each cumin seeds and ground coriander400g can chickpeas2 red peppers, deseeded and diced2 tsp bouillon powder50g dried apricots, halved600g pack skinless chicken thigh fillets, all visible fat trimmed off, cut into large chunks20g pack coriander, chopped560g large potatoes, very thinly sliced (no need to peel) 1 Heat the oven to 180C/160C fan/gas 4, then heat 1 tsp of the olive oil in a large, deep flameproof casserole with a heavy base and a lid. Add the onions…

Persian food takes me home. It doesn’t matter where in the world I am, or who has cooked it. It reminds me of being a kid and sharing food with friends and family. A standard Persian party is eight guests, 18 dishes and enough food for at least 30 people. It would be rude not to! I love making these recipes when I’m ready to serve up a feast – not quite 18 dishes, but these will easily serve six people. Reshteh polo (toasted vermicelli rice) Enjoy this rice as part of a wider spread of Persian dishes. The delicious crusty bits that stick to the bottom of the pan are called “tahdig” and are used as garnish. SERVES 4-6 PREP 2 mins COOK 45 mins EASY V 3 tbsp…

When the sun is shining in the summer months, it’s easy to feel a little guilty if you’re not spending all your spare time outside. But, even if you don’t have a lot of outside space, you can still enjoy the seasonal produce on offer. The broad bean pasta on page 102 is seasonal comfort in a bowl, making good use of broad beans’ best assets. Their vibrant green colour – often hidden away inside their grey-ish skins – and sweet, nutty flavour are a refreshing pairing with creamy ricotta and zesty lemon. I prefer to peel broad beans, which seems like extra effort, but can be just about done in the time it takes the pasta to boil. To do this easily, squeeze the flesh out of the skins…

LEARNING TO COOK OUT IN NATURE Josef Minoli, 38, Flamin’ Joe’s BBQ, Caerphilly After lockdowns all but shut down their real estate legal and enforcement business, Joe and his solicitor wife Lauren went back to nature. During the first lockdown, Joe took the couple’s five children (Tyler, 15; Lucio, seven; Elena, five; Giovanna, three; Floria, one) for daily walks in the woods near their home. “I began barbecuing outdoors with them, and Lucio, who is autistic, was particularly soothed being in nature.” Joe’s daily barbecues progressed to cooking extra for friends and family. And, after posting pictures of his recipes online, he began getting paid orders. “I hired space on a farm, sourced high-quality ingredients from small businesses within the community, and used a pre-order model. I was sold out…

Recipe adapted from Rambutan by Cynthia Shanmugalingam (£26, Bloomsbury), Photographs © Alex Lau, 2022. I have always wanted to visit Sri Lanka. Friends have raved about the friendliness of its people, the beauty of the countryside, the majesty of its ancient monuments and, most of all, its cuisine – fiery curries heady with the perfume of curry leaves. I was so enamoured I took a cookery course to learn how to make Sri Lankan food and in 2019, booked a holiday of a lifetime there with my wife and three teenagers. Then, the terrorist atrocities happened and we didn’t go. We booked again to go this year – the country was crying out for tourists following the pandemic – but, again, had to pull out because of the recent troubles.…

August is a celebratory month for me – four family birthdays, including mine! – but as we get together for those momentous occasions, there’ll be one person missing for the first time ever: my older brother, who we lost suddenly earlier this year. Fitz loved playing cricket and rugby in the summer sun, so whenever I feel the sun on my face now, I remember him even more keenly. When I was about seven years old, he initiated me into the joys of punk music, leaving me with an indelible love for The Clash, The Sex Pistols, Buzzcocks, Siouxsie and the Banshees and other classic bands. Wild, when I think back to those times, but he was always something of an understated rebel. He also loved going to loud, thrashy…

Pasta filata cheeses, meaning ‘stretched paste’, are the fruit of skill, patience and artisanship. Traditional recipes have been passed down through the generations and combine for a group of cheeses that can be used in stringy, baked recipes, or enjoyed cold on a cheeseboard. They represent a group of cheeses typically made from cow’s or water buffalo’s milk, originating in the northern Mediterranean areas of Italy, Turkey, and countries of the Balkan peninsula and Eastern Europe, although new varieties are emerging in Central and Southern America. Although ‘pasta filata’ is an Italian phrase, it’s used globally to denote this group of cheeses, which includes fresh and matured types. They may differ in terms of texture, from soft and semi-soft varieties, which are eaten fresh (e.g. mozzarella and stracciatella) to hard…

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 20 summer entertaining recipes digital supplement 3 easy ways to subscribe Scan the QR code to subscribe straightaway Order online at buysubscriptions.com/OLGF822 Call us on 03330 162 127** and quote OLGF822 *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…

AT GOODWOOD RACECOURSE 9-11 SEPTEMBER 2022 A GLORIOUS DAY OUT FOR FOODIES AND FAMILIES ARTISAN PRODUCERS BARS STREET FOOD ENTERTAINMENT Readers save 20% using code READER20 Subscibers can save 25%** until 31st August using your unique 10-digit number bbcgoodfoodshow.com *20% discount is valid on standard admission only. Excludes VIP package. Offer ends 31st August 2022. **Subscribers save 25% on standard admission tickets when using your unique 10-digit subscriber number. Offer ends 31st August 2022. £3.95 transaction fee per e-ticket order. Details correct at time of print. The BBC logo is a trademark of the BBC. © BBC. The Good Food trademark is used under licence from Immediate Media Company London Limited. Organised and presented by Immediate Live. Immediate Live is the trading name of Upper Street Events Ltd and River…

Custard buns I love the creamy vanilla custard in this recipe, all wrapped up in a soft bun and topped with streusel. I take baking classes as a hobby, and often pass this recipe to other home bakers. MAKES 8 buns PREP 1 hr 30 mins plus overnight proving and 1 hr cooling COOK 20 mins MORE EFFORT V. 300g strong white flour, plus 1 tsp and extra for dusting175ml double cream45g caster sugar, plus 1 tsp2 tsp fast-action dried yeast1 egg, plus 3 egg yolks and 1 egg white, at room temperature (freeze the extra whites to use in another recipe)vegetable oil, for proving1 tbsp whole milk fresh or roasted fruit (such as plums or rhubarb), to serve (optional) For the streusel 15g plain flour15g icing sugar15g cold unsalted…

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…

Emeka Frederick’s grandmother was, he remembers, “a staunch lover of her Nigerian heritage”. After coming to Britain in the ‘60s, she embraced community roles that helped Nigerians maintain “their culture and traditions, which, through the generations, can provide a rudder. It’s important to know your roots.” As children in 1990s Ilford, Emeka and his sister, Ifeyinwa, sometimes chafed against their grandmother’s habits: “She was very Nigerian in her ways.” But, today – as if the duo absorbed that cultural pride “by osmosis” – they find themselves continuing their grandmother’s work at Chuku’s in Tottenham, the Nigerian restaurant they opened in 2020. “We weren’t interested in Shoreditch or Soho,” says Emeka. “We wanted to find a community.” In its contemporary dishes (such as the salted caramel chicken wings that employ the…

Subscribe today for your chance to join us for a memorable evening with legendary chef Vivek Singh in September with five special courses and paired wine. ACCESS ALL THIS AND MORE ENJOY SPECIAL OFFERS AND COMPETITIONS Subscribe today and get a 10-inch carbon steel frying pan. See page 36 for details EXCLUSIVE MONTHLY RECIPES FOR SUBSCRIBERS Subscribe to Good Food to unlock your new recipes Plus subscribers get the best Good Food and partner offers…

Sweetcorn is right up there in my list of favourite vegetables. If I’m busy, I’ll happily open a can and eat it directly with a spoon. I love corn on the cob, especially if it’s been grilled until golden brown and seasoned with a crack of black pepper. It doesn’t even need butter – I know, sacrilegious. Right now, it’s abundant and at its best. I’m in my element. My recipes, including golden fritters packed with sweet yellow kernels that pop in your mouth with every bite, put this beautiful vegetable front and centre (find the recipe on page 50). I’ve also created a quick, simple salad that punches way above its weight, with salty feta bringing out the sweetness of the corn (p48). And, for something a bit different,…

HAPPY CAMPERS In my experience, camping trips run much more smoothly when I’ve planned and prepared some meals and snacks to take along. A little prep goes a long way when you’re cooking in a portable kitchen. 1 First-night dinner When you’ve spent an hour or two putting up the tent, the last thing you want to do is cook from scratch, so I’d recommend a meal that can be reheated over the campfire. A bean-packed chilli to serve with ember-baked potatoes is ideal. My smoky sausage & black bean chilli is always a winner. Find the recipe at bbcgoodfood.com/smoky-sausage-black-bean-chilli. 2 Pack snacks Keep the campers happy with energy-filled snacks. Oaty flapjacks or energy balls laden with seeds, nuts and dried fruit will give you a boost. Try our apple…

Vegan jambalaya SERVES 2 PREP 10 mins COOK 35 mins EASY V Heat 2 tbsp olive oil in a large pan set over a high heat and fry 1 finely chopped onion, 4 finely chopped celery sticks and 1 chopped yellow pepper, stirring occasionally for 5 mins until starting to soften. Stir in 2 tsp smoked paprika, ½ tsp chilli flakes, ½ tsp dried oregano and 115g brown basmati rice, then tip in a 400g can chopped tomatoes and a can full of water. Stir in 2 grated garlic cloves, a 400g can butter beans, drained, and 2 tsp veg bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan…

Vodka cucumber lemonade Making your own lemonade lifts the flavour of this cocktail, but you can use shop-bought to make the recipe even quicker and easier. SERVES 6 PREP 12 mins EASY V 170g golden granulated sugar6 large unwaxed lemons, juiced, plus extra lemon slices to serve2 organic medium cucumbers, chopped into cubes ice300ml vodkasoda water, for topping up 1 Mix the sugar with 180ml hot water in a heatproof bowl until the sugar has dissolved. Leave to cool completely. Stir in the lemon juice. 2 Tip the cucumbers into a blender with a splash of water and blitz until liquified. Tip some ice, the vodka, the lemonade from step 1 and the puréed cucumbers (see tip, right) into a large pitcher and stir well. 3 Top up the pitcher…

TIFFANY CHANG Born in Taipei, Tiffany moved to the US as a child, then to London in 2006. She started a Taiwanese bento box business and supper club in 2015 and is now a contributor to BBC Good Food. She also competed on Channel 4’s Crazy Delicious in 2020. She recently created a series of Good Food video tutorials, including how to make tomato salsa and a summery potato salad. All of the videos are available to watch on our social channels.…