Innholdsfortegnelse for April 2016 i Good Food

Fresh and green - spring has definitely sprung and green is our theme this month, in all its wondrous shades. Each new month is an opportunity to freshen up our plates with seasonal veg. This month’s star is the much-lauded avocado (p22) - we know you love it, but have you griddled one yet? Find out how on page 28. Cook Rosie Birkett gives her pork roast a new-season twist with wild garlic (a gentle, fresh flavour), buttery leeks and peas (p70). Modern vegetarian cooking is at the heart of the Green Kitchen, created by David Frenkiel and Luise Vindahl, who travel the world seeking out markets and meals, then recreate the exciting recipes at home (p82). Finally, can a greener, more ethical approach to business really pay off? We…

We want our recipes to work first time for you at home, so we create and test them in our own kitchen. We also rigorously test recipes from other food writers, chefs and cookbooks before including them in the magazine. • We keep ingredients to a minimum and avoid lengthy preparation. • We help you to avoid waste by using full packs, cans and jars where possible, or giving suggestions for using up leftovers. • Where possible, we use humanely reared meats, free-range chickens and eggs, and sustainably sourced fish. • We use unrefined sugars (such as golden caster sugar), unless we want white icing. • Where egg size is important, you’ll find it stated in the recipe. • Always use standard measuring spoons, and never mix metric and imperial…

YOUR NEW FOOD HOTSPOTS • Where to eat in Oslo • Explore Europe – Turin, San Sebastian & more • Best bites in Birmingham PLUS • How to be a modern foodie • News, trends, best buys and cookware on test DON’T FORGET! You can download every issue on your iPad and mobile Big names, exclusive recipes Victoria Moore The joy of English fizz Jamie Oliver’s pasta supper Deliciously Ella ‘My beautiful kitchen’ Tom Kerridge’s seasonal cooking Plus John Torode Marina O’Loughlin Emma Freud Joanna Blythman…

California quinoa & avocado salad The combination of tahini and avocado in this dressing is totally addictive. If you have lots of ripe avocados to use up, make double and store it in the fridge for up to five days, or freeze it for two months. SERVES 2 PREP 10 mins COOK 30 mins 250g butternut squash, chopped into small chunks 2 tbsp olive or rapeseed oil 120g pack thin-stemmed broccoli, cut into small pieces 250g pouch cooked quinoa small handful each coriander and mint, leaves picked and chopped 4 spring onions, finely sliced on an angle 50g pomegranate seeds 20g pistachios, roughly chopped 1 small ripe avocado juice 1 /2 lemon handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves FOR THE DRESSING…

Cockles, mussels and clams are sustainable, healthy and quick to cook - we have plenty of this wonderful British seafood so I wonder why it often gets overlooked in favour of prawns, which are often dubiously farmed and from the other side of the world. I love these three bivalves because, as well as being delicious to eat, you are forced to interact, pick up the shells and slurp the meat out of them. It’s a ritual that takes me back to eating mussels as a child, when I would revel in the fact that I was allowed to play with my food. Yes, they can be bought in various states of preparation, from pickled jars to smoked and vacuum-packed, but what you want here are the fresh sort that,…

City Restaurant, City of Bristol College, Bristol The 45-cover restaurant, near Bristol’s docks, opens weekday lunchtimes (£6.50 for two courses; £7.95 for three; £3.95 express lunch). On Thursdays, it also offers gourmet dinners; £21.95 for five courses. (cityofbristol.ac.uk/facilities/restaurants). Vincent Rooms, Westminster Kingsway College, London Eat here and you have to blink to believe you’re not in a professional restaurant – and many former alumni, including Jamie Oliver and Ainsley Harriott, have gone on to found their own successful establishments. Choose between the informal European-style brasserie (open lunchtimes and three evenings a week) and the Escoffier Room (open lunchtimes and two evenings), offering ‘fine dining’ (westking.ac.uk/about-us/vincent-rooms-restaurant). The Atrium & The Brasserie, University College Birmingham Two years ago, the Atrium restaurant was ranked among the top 10 places to eat in Birmingham…

If you want your family to stay fit and healthy, eating a rainbow of fruit and veg is a smart move. However, green vegetables in particular stand out from the spectrum thanks to their ‘superfood’ credentials. Our nutritional therapist, Kerry Torrens, explains why we all need to eat more greens: ‘Nutrient-dense and bursting with goodness, green vegetables are a must, especially for children. They’re particularly important for a growing body as they supply lots of vitamins, minerals and other healthy compounds. ‘They’re packed with bone-building nutrients like calcium and magnesium. So if your child has a dairy allergy or intolerance, or simply refuses to eat dairy foods, make sure that you include a wide variety of greens in their diet to ensure they get enough calcium. ‘Greens are also a…

I’m a big fan of the ‘naked’ style of decorating, as it means that the cake isn’t overwhelmed with icing, plus there’s no pressure to achieve perfectly smooth sides. April Carter, a baker and food stylist, trained at Leiths cookery school. She has written three cookbooks: Decorated , trEATS and Top of the Cake Pops . Read her blog at rhubarbandrose.co.uk . Honey & almond layer cake SERVES 12 PREP 1 hr 30 mins COOK 1 hr 30 mins 280g unsalted butter, softened, plus extra for greasing 225g light muscovado sugar 140g clear honey, plus 2 tbsp 3 medium eggs, plus 4 medium egg yolks (reserve the whites for the buttercream) 280g plain flour 100g…

We are delighted to invite you to a three-course lunch at Cliveden’s award-winning André Garrett Restaurant in Taplow, Berkshire. Guests will be welcomed with a presentation on the fascinating history of this spectacular house, followed by a glass of fizz and a three-course lunch with wine, coffee and bonbons. Plus, each guest will receive a copy of the book The Mistresses of Cliveden, by Natalie Livingstone, and entry into the National Trust gardens from 4pm. Gillian Carter, Editor About Cliveden House Playing a pivotal role in British history since the 17th century, Cliveden is now one of the world’s finest luxury hotels. Situated in the heart of the Berkshire countryside, it is surrounded by 376 acres of National Trust gardens and woodlands. Over the centuries, the great and the good…

Chicken schnitzel strips with tomato spaghetti SERVES 4 PREP 30 mins COOK 20 mins 2 large eggs, beaten3 tbsp plain flour2 tbsp grated Parmesanzest 1 lemon150g fresh white breadcrumbs4 small chicken breasts350g spaghetti3 tbsp sunflower oilrocket leaves or green salad, to serve FOR THE TOMATO SAUCE 400g can chopped tomatoes witholive oil and garlic1 tbsp tomato puréehandful basil leaves, torn 1 First, make the tomato sauce. Tip the tomatoes into a medium saucepan and add1/2 a can of water. Stir in the tomato purée, season and simmer for 15 mins. Keep warm while you make the chicken. 2 Put the eggs in a shallow dish. Lightly season the flour and tip it into another shallow dish. Mix the Parmesan, lemon zest and breadcrumbs together and tip onto a plate. 3…

Petra says Home economist Petra Jackson tests these recipes at home ‘Before cooking mussels, even if the store says ready cleaned, it is worth going over them to remove any stray beards or barnacles. ‘You’ll note Rick says to season only with pepper – the mussels, butter and ham should provide enough salt.’ THIS MONTH Rick Stein’s Long Weekends Saturday Kitchen Live BBC Food & Farming Awards Rick Stein’s Long Weekends Rick discovered this recipe when he visited Bordeaux for the first episode of his new series, starting in April Mussels with Bayonne ham & shallots Rick ate this dish at Chez Hortense, a family-run restaurant in Cap Ferret, loved by locals and tourists alike. SERVES 3–4 as a starter PREP 10 mins COOK 15 mins 1.5 kg mussels, cleaned…

Meat-free Monday Kale & bulghar tabbouleh with yogurt dressing SERVES 2 PREP 15 mins COOK 15 mins 150g bulghar wheat 2 eggs 60g baby kale or curly kale, roughlychopped 20g hazelnuts, toasted and roughlychopped 1 carrot, julienned 3 spring onions, roughly chopped50g pomegranate seeds 1 tsp chilli flakesjuice 1 lemon FOR THE DRESSING 100ml 0% fat Greek yogurtjuice and zest 1 lemon 2 tbsp white wine vinegar 1 tbsp each chopped dill and mint1/4 garlic clove, crushed 1 Put the bulghar in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente. 2 Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until…

‘One of the key benefits is their alkalising effect on the body’ You might have come across jars of green powders in your health-food shop recently. One of the newest ways to supplement your diet, they’re a mixture of land and sea vegetables (such as chlorella and spirulina), plus bacterial cultures (probiotics and prebiotics), freeze-dried into powder form. Green powders are nutrient-dense, meaning that they’re high in nutrients and low in calories, with numerous health benefits for our digestion, immune system and blood circulation. However, one of the key benefits is their alkalising effect on the body. This is important because, when our bodies are too acidic, the imbalance can lead to inflammation and disease, putting stress on the body and potentially leading to illness. Our bodies naturally strive for…

There is a way to snack healthily - and this is it! Our snacks are made with wholesome, minimally processed ingredients, and are low in sugar and salt. They’re a healthy alternative to shop-bought, high-sugar snacks that can cause a spike in blood sugar levels, leaving you reaching for the biscuit tin a short time later. If you have one or two of these to hand, you won’t be tempted by unhealthy alternatives. You can enjoy them as part of BBC Good Food’s exclusive Healthy Diet Plan, available at bbcgoodfood.com. All recipes serve 1. Crushed pea & mint dip with carrot sticks In the small bowl of a food processor, blitz 70g defrosted frozen peas with 1 tbsp ricotta, the juice of1/2 lemon, 1 tbsp chopped mint and some black…

I started making my doughnuts while working at St John restaurant more than 10 years ago and, if I do say so myself, they have become a bit legendary, photographed on social media around the world. Once you’ve tasted them, there’s no going back. I usually keep the fillings quite classic - custard, jam, lemon curd and apple cinnamon - but I’m always developing new flavours. Try these, or get creative and make your own (see below). Doughnut dough MAKES about 20 doughnuts (about 1kg dough) PREP 45 mins plus proving and overnight chilling COOK 4 mins per doughnut (fried in batches, about 30-40 mins total) FOR THE DOUGH 500g strong white bread flour60g golden caster sugar 15g fresh yeast, crumbled 4 eggszest 1 /2 lemon 2 tsp…

Rosewater & raspberry sponge cake SERVES 10-12 PREP 35 mins COOK 25 mins 225g unsalted butter, softened, plusextra for greasing225g golden caster sugar4 medium eggs, beaten1 tsp vanilla extract225g self-raising flour, sifted FOR THE ROSE CREAM FILLING 150ml double cream1 tsp rosewater4 tbsp raspberry jam150g raspberries, slightly crushed FOR THE ROSE ICING 175g icing sugar, plus extra fordusting 1/2 tsp rosewater TO DECORATE dried rose petalshandful raspberries 1 Heat oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. If the mixture starts to curdle, add 1 tsp flour. Add…

READER DISCOUNT A FOOD LOVER’S DAY OUT Plan an inspiring day out at a BBC Good Food Show near you, with live entertainment from top chefs cooking seasonal dishes, taking part in interviews, book signings and more. Don’t miss the new additions to our line-ups, including Mary Berry and Paul Hollywood at the BBC Good Food Show Summer, and Davina McCall joining us at the BBC Good Food Show Summer in the City. Find out more and get your reader discount on page 107, or visit bbcgoodfoodshow.com. EXCLUSIVE VIDEO DOWNLOAD OUR APP Keep BBC Good Food at your fingertips with our interactive app. Download at the Apple App Store today to access app-only features and exclusive videos. HOW TO COOK… Dauphinoise potatoes TIPS FOR RUNNERS! HEALTHIER EXERCISE Lacing up your…

PULLED PORK MIDDLE EASTERN FLATBREADS Serves: 6, plus leftovers Preparation time: 20 minutes Cooking time: Around 6 hours Ingredients 1.6kg (3lb 8oz) shoulder of pork, remove the rind 1tbsp paprika 1tbsp ground cumin 2tbsp dark muscovado sugar 100ml (3½fl oz) passata 1tsp each salt and freshly ground black pepper To serve: 6 flatbreads 2 avocados, halved, stoned and sliced 1 small red onion, sliced finely Small handful of torn mint leaves Yogurt Paprika, to season 1 lemon, cut into six wedges 1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. 2. Mix together the paprika, ground cumin, sugar, passata and seasoning. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Place the pork directly in a roasting tin,…

Hass The most popular variety worldwide. Prized for their creamy, smooth flesh, Hass avocados are medium-sized with a thick, dimpled green skin, which turns to purple-black when ripe. Fuerte Longer and thinner than Hass, Fuerte have a smooth vibrant green skin, which peels easily when the fruit is ripe. The flesh is a lighter colour than the Hass but just as creamy. Pinkerton This large variety is starting to appear on some supermarket shelves. Similar to the Fuerte in shape but larger, it has very thin skin and plenty of smooth, creamy flesh.…

Despite the name, sweet potatoes are not related to traditional potatoes - they’re actually a vine. As they take up a lot of room in the ground, they’re best grown in large pots, plus they look very pretty when they burst into bloom in a warm summer. Buy as slips (long shoots that have been taken from the tuber), or get a head start and grow small plants, which will be available from garden centres later this month - these can be planted up straight away. STEP BY STEP WHAT YOU’LL NEED • Sweet potato ‘slips’ or young plants • Large jar of water • Tall pots • A 50:50 mix of multipurpose potting compost and sand • Large pot (60cm wide) or potato planter • Plastic cloche • Liquid…

Take 5 ingredients Miso aubergines Roasted with miso, aubergines take on a delicious umami flavour. This dish is so rich and meaty, it’s hard to believe it’s vegan. SERVES 2 PREP 5 mins COOK 50 mins 2 small aubergines, halved 50g brown miso 100g giant couscous 1 red chilli, thinly sliced 1/2 small pack coriander, leaves chopped 1 Heat oven to 180C/160C fan/ gas 4. With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray. Brush the flesh with 1 tbsp vegetable oil. 2 Mix the miso with 25ml water to make a thick paste. Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins. 3 Remove…

Home-style lamb curry SERVES 4 PREP 15 mins COOK 1 hr 50 mins thumb-sized piece ginger,1/2 cut into matchsticks, the rest left whole 2 onions, quartered 4 garlic cloves 2 tbsp rapeseed oil 1 cinnamon stick 1 tbsp ground coriander 1 tsp each ground cumin and turmeric 1/2 tsp fennel seeds 750g leg of lamb, diced 400g can chopped tomatoes 1 red or green chilli, deseeded and sliced small bunch coriander, stalks finely chopped, leaves roughly chopped basmati rice and mango chutney or raita, to serve 1 Put the whole piece of ginger, the onions and garlic in a food processor with 300ml water. Blitz to a smooth purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a…

Forty years after opening their flagship Padstow restaurant, The Seafood, Rick and Jill Stein have launched their biggest restaurant yet - Rick Stein, Sandbanks, overlooking Poole harbour in Dorset. Rick says: ‘My son Jack has this idea to find dishes from all over the world and cook them faithfully to the original recipes, but using our superb British ingredients. ‘With this philosophy in mind, the menu at Sandbanks includes dishes from across the globe. However, we also serve much-loved British and French classics like Roast turbot with hollandaise sauce, Dover sole à la meunière and Grilled lobster, which we’ve been cooking at The Seafood Restaurant in Padstow from the beginning.’ ‘The fragrant spice paste from Bali is a revelation in this curry when coupled with beautiful Cornish fish and shellfish’…

This month, we've got two exclusive deals for BBC Good Food subscribers. Solve your kitchen storage problems with these pantry units, and plan memorable breaks in London and Edinburgh. These practical and attractive kitchen units are ideal for extra kitchen storage space. Simple and elegant, they feature solid rubberwood work surfaces, which are ideal for preparing or serving food, and the frames are painted in a buttermilk colour for a design to suit any kitchen. Mobile pantry The mobile pantry has three spacious cabinets, a drawer for cutlery and utensils, a nine-bottle wine rack and lockable castors. It has natural wood knobs; the doors, shelf and drawer are constructed from MDF. Home assembly required. Dimensions: W70 x D40 x H91cm. Order code D8219. Freestanding pantry The freestanding pantry has four…

After exercise, your body needs essential nutrients to kick-start the recovery process. This high-carb meal helps to replenish your body’s depleted energy stores, while the lean protein from the chicken assists muscle repair and recovery. Plus, the salt in the soy sauce will help to stimulate thirst, encouraging you to drink more water to replace the fluids lost through sweat. Ideally, you should eat within 30 minutes of finishing your run or fitness class – and this speedy dish makes that easy to do! Cashew chicken stir-fry SERVES 2 PREP 10 mins COOK 10 mins 100g cashew butter2 tbsp low-sodium soy sauce2 wholewheat egg noodle nests1 tbsp vegetable oil2 garlic cloves, finely chopped1 red chilli, finely chopped (deseededif you don’t like it too hot)2 chicken breasts, cut into1cm-thick strips120g thin-stemmed…

It’s the winning combination of textures and flavours that make Mexican tacos such a favourite. But with ingredients like meat, cheese and soured cream, fat levels can be high. My mission was to come up with a lighter recipe. I found low-fat tortillas that looked appealing, but their tough, chewy texture let them down. Crisp corn taco shells, however, gave a crunchy contrast to the filling - they also proved to be far lower in calories than a soft tortilla, so I opted for those. Using skinless chicken breasts helped to keep fat levels down, and I grilled them (coated in a spicy rub for extra flavour) rather than frying, so I only needed a minimum of oil. Shop-bought sauces can be high in salt. I wanted to reduce this…

‘Instant Pot is a fantastic addition to any kitchen. It cooks healthy meals perfectly in less than 15 minutes’ Michel Roux Jr Take the guesswork out of your pressure cooking with the Instant Pot - the number-one brand of electric pressure cookers in the US, now available in the UK. The six-litre Instant Pot Lux 60 has six different functions: • It’s an automatic pressure cooker • Slow cooker • Rice cooker • Steamer - for healthy cooking • Food warmer • Plus, you can sauté directly in the cooking pot You don’t have to adjust the heat to regulate pressure, and it doesn’t rattle or hiss like other pressure cookers. The stainless-steel cooking pot, which is dishwasher-safe, can also be used on the hob (except induction) or in…

These Ingenio pans have been created specifically for induction hobs (but are suitable for all hobs), with a resistant and easy-to-clean, non-stick interior. The saucepans have detachable handles, saving valuable storage space in the kitchen. The range also features Tefal’s new Titanium Pro Non Stick coating which is extremely durable and can even be used with metal utensils (except whisks and knives). The frying pans feature Tefal’s iconic Thermo-Spot technology which lets you know when the pan has reached optimal cooking temperature. They’re also dishwasher safe. The set includes: • 24cm frying pan• 28cm frying pan• 16cm saucepan• 18cm saucepan• Plus, two detachable handles Order now for £110, saving £35. The Tefal Ingenio range can be used for all of your cooking needs From the hob... Ingenio cookware features Tefal’s most durable non-stick coatings and…

• We’ll bring you the best recipes you’ll find anywhere to cook at home. • You can trust us – every recipe in the magazine, including those from top chefs or cookery books, is tested and retested until we’re confident it will work first time for you at home. Find out more on page 8. • We know that many of you want to cook healthy meals for yourself and your family, so we offer new ways to eat well, plus vital nutritional information. • We’ll show you how to cook with seasonal produce, plus you’ll discover new ingredients and flavours. • We’re realistic about budgets – you’ll find costs per serving on many dishes. • Above all, whatever kind of cook you are, we promise you’ll find plenty to…

First food memories When I was six or seven, I was playing football with my mates when my dad, who is a chef, called us in to watch him cooking a live lobster. I was fascinated to see it change colour. When I was eight, I helped him provide Saturday breakfasts for workers at a paper mill. I loved watching the toast going round on the ‘rollertoaster’ and cracking eggs, 50 at a time. Dad made it all such fun – I knew I wanted to work with food. Best meal ever Actually this wasn’t just one, but all the meals I ate during a three-night stay at Henne Kirkeby Kro (hennekirkebykro.dk), Paul Cunningham’s country house hotel in Denmark’s wild west. Four hours’ drive from Copenhagen, it’s in an area…

Living in New York has made me nostalgic. Not only for the now almost-forgotten tastes of Quavers and Marmite, but for the traditional British Sunday lunch, where vegetable peeling takes most of the morning, and once you’ve eaten your own body weight in pork and potatoes, you’re presented with a hot baked pudding covered in custard and cream. Oddly, Manhattan doesn’t seem to be interested in cooking on Sundays - instead, they have their own tradition: brunch, and it’s as far from the British Sunday lunch as Taylor Swift is from Queen Victoria. For the young-ish and childless-ish, Sundays usually involve going out at noon to one of the thousands of NYC restaurants serving brunch - meeting friends, drinking a Bloody Mary, grazing on egg-based dishes followed by fruit-based dishes,…

‘We grow most of our veg’ Having cut his culinary teeth at several three-Michelin- starred restaurants in France, Ryan Simpson (above left) joined forces with fellow chef Liam Trotman to open a gastropub in Oxfordshire, which gained a Michelin star after just 18 months. In 2010 they opened Orwells ( orwellsatshiplake.co.uk ), near Henley, Oxfordshire. Last year it was named Sustainable Pub of the Year runner-up by the Sustainable Restaurant Association (SRA). ‘We buy most of our produce from local suppliers,’ says Liam, ‘and grow more than three-quarters of our veg on our nearby allotment. I often meet our chefs there at 7am to pick it. We keep three beehives there to provide honey, which we sell at the bar. ‘We keep food, energy and packaging…

VEG BOX CHALLENGE – WATERCRESS A member of the mustard family, watercress grows well in Britain as we have the ideal weather for it. In Victorian times it was called ‘the poor man’s bread’ because it was popular with the working class - bunched into posies and eaten for breakfast. Highly nutritious, it is a good source of iron, calcium and vitamins A, C and E. When buying, look for crisp leaves that are deep green in colour. To store, wash the leaves thoroughly and place between sheets of kitchen paper in a perforated bag at the bottom of your fridge. It will keep for up to a week. Watercress & salmon parcels Heat oven to 180C/160C fan/gas 4. On a large piece of baking parchment, place a bunch of…

‘In the US, cows are packed into dusty yards and fed lots of grain’ Producing beef is around 10 times more damaging to the environment than any other form of livestock farming - that was the conclusion of a study published by the US National Academy of Sciences in 2014. A vociferous lobby also insists that it’s unforgivably wasteful to feed grain to animals that could be eaten by humans. According to PETA: ‘Cows must consume 16lb of vegetation in order to convert them into 1lb of flesh.’ But before we ditch the steak, it’s worth considering just how applicable this devastating charge, so heavily based on US data, is to the beef that we buy in Britain. Almost all - 97 per cent - of US beef is produced…

Cod & chorizo stew SERVES 4 PREP 10 mins COOK 17 mins 1 tbsp olive oil1 large onion, finely chopped200g cooking chorizo, chopped intosmall pieces400g can chopped tomatoes4 cod fillets400g can butter beans, drained1/2 small pack parsley, roughlychopped 1 Heat the oil in a deep pan frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil. 2 Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in…

MENU FOR 8 Roast rack of pork with wild garlic stuffing Hasselback new potatoes with oregano Butter-poached asparagus, leeks & peas Orange & rhubarb amaretti pots ‘Treat yourself to the best pork you can find for this showstopper. I love a slow-grown, outdoor-reared, rare-breed pig such as Gloucester Old Spot’ Roast rack of pork with wild garlic stuffing I’ve used the trim from the rack of pork and turned it into a flavourful stuffing infused with wild garlic. SERVES 8 PREP 30 mins plus resting and 2 hrs salting COOK 2 hrs 30 mins 3kg rack of pork, chined (see tip, right), French trimmed (ask your butcher to give you the trim), skin scored, not tied 1 tbsp sea salt, ground to a powder FOR THE STUFFING 1 tbsp olive…

I’m Swedish, Luise is Danish and we met in Italy - a good indication that it would be impossible for us to stay in one country. Luckily, we share the same love of travelling. When Elsa was seven months old, we took a break from our jobs in Stockholm and travelled around the world. And now we have a son, Isac. Regardless of destination, the food has always been the most exciting adventure. Visiting green markets, trying regional vegetarian specialities and figuring out how to get invited into the locals’ kitchens are top of our ‘to do’ list. We love learning how ingredients such as lentils can be cooked for dinner in the US and for dessert in Asia. Food is not only our favourite part of a trip, it…

Chocolate & sesame loaf cake I love tahini and was surprised to find it works in baking too. This mixture makes two loaf cakes, which will freeze beautifully. MAKES 2 cakes PREP 20 mins plus chilling COOK 55 mins–1 hr FOR THE CHOCOLATE SWIRL 200g butter, plus extra for greasing200g dark chocolate, chopped200g golden caster sugar100ml strong espresso100ml soured cream2 eggs200g self-raising flour5 tsp cocoa powder FOR THE SESAME SWIRL 250g self-raising flour150g tahini1 heaped tsp baking powder150ml strong black coffee150g golden caster sugar1/4 tsp cinnamon2 tbsp milk FOR THE TOPPING 200ml double cream40g butter200g dark chocolate, chopped4 x 30g pack sesame snaps 1 Heat oven to 180C/160C fan/gas 4. Grease two 900g loaf tins (8.5cm deep) and line with baking parchment. 2 First, make the chocolate cake mixture. Put…

‘ We all had a brilliant day out and found some amazing products’Karina, 2015 Show Visitor Each year, we receive hundreds of comments from visitors, telling us what great value for money their day at a BBC Good Food Show was, and how they can’t wait to visit again next year. With all the entertainment from top chefs and experts, as well as the free samples, giveaways and exclusive discounts on offer, it’s no wonder! Each visitor also goes home with a free Showguide, full of recipes from the chefs of the Show, so they can give the dishes a try themselves. A BBC Good Food Show first! For the first time, you can see Alan Titchmarsh and Mary Berry live on stage! This one-off takes place in the BBC…

Smoked mackerel maki rolls SERVES 4 PREP 20 mins COOK 25 mins 150g sushi rice 2 tsp rice wine vinegar 4 nori sheets 1 red chilli, deseeded and cut intomatchsticks 1/2 carrot, peeled and cut intomatchsticks 1/4 cucumber, cut into matchsticks100g smoked mackerel, skin removed,torn into small piecessoy sauce, for dipping 1 Put the rice in a small bowl, cover with cold water and massage the grains with your hands to remove the starch. Drain and repeat the process until the water runs clear. 2 Put the rice in a small saucepan with a tight-fitting lid. Cover with 2.5cm of cold water, put the lid on and simmer over a medium heat for 10 mins. Take off the heat and leave with the lid on for a further 15 mins.…

Tomato Sweet Aperitif is one of the sweetest-tasting cherry tomatoes available, and produces up to 500 thin-skinned, red cherry fruits per plant - that’s about 6kg. BBC Good Food readers can claim six free plants, worth £11.98 (TCB55413B). *Just pay £3.20 to cover postage. PLUS, enjoy some great savings on these grow-your-own varieties: Offer 1 Beetroot ‘Wodan’ Beetroot ‘Wodan’ has a wonderful flavour when freshly cooked, either as ‘baby’ beet or as larger roots, and is also ideal for pickling. It produces excellent, quality bright red, rounded roots which do not go woody. The young leaves can also be used as an alternative to spinach. Height: 30cm. Spread: 15cm. 20 beetroot plug plants, £9.99 (TCK12484PA) Offer 2 Blueberry Top Hat This compact shrub produces masses of sweet, juicy blueberries in…

These cotton mattress toppers are filled with white duck feathers, plus an added 10 per cent white duck down for extra softness and comfort - just the thing for a restful and cosy night’s sleep. The breathable cotton case has internal pockets to keep the filling in place - it won’t migrate to the bottom. The toppers are 5cm deep and are securely held in position with elasticated straps on each corner, so they’ll stay in place all night. Available in single, double, king or super king. Order yours now for half price Exclusive offer for readers Free delivery on all orders How to order your bedding Please send a cheque payable to JEM Marketing, with GF/0204 written on the back, stating item(s) required to: BBC Good Food Reader Offer,…

HOW TO DEGLAZE YOUR PAN After frying or sautéing a piece of meat, make sure you don’t waste those caramelised, flavoursome bits of meat stuck to the bottom of the roasting tin or pan. Make a sauce in the tin by deglazing. Remove the meat and add liquid (wine, stock or water) to the hot tin. Over a medium-high heat, scrape and stir the browned bits to melt all the residues into the liquid – then use to make a gravy, or as a base for soups and sauces. READY TO EAT? Ever bought a ‘ready to eat’ avocado, only to find that it’s rock solid? Susi Richards, Sainsbury’s Head of food, tells us how the store has made improvements following customer feedback. ‘We’ve made sure our Ripe & Ready…

There are around 274,000 honeybee hives in the UK, mostly kept by amateurs rather than professional beekeepers. Each colony holds about 35-40,000 bees in the summer, dropping to around 5,000 in winter. Last winter, about 14.5 per cent of colonies were lost due to poor weather, diseases and parasites, such as the varroa mite. Mead is possibly the world’s earliest alcoholic drink, made by fermenting honey with water, and sometimes fruits, spices and grains. The world record for ‘most bees on a body’ is held by Gao Bingguo from China. Covered by 1.1 million bees, he was stung more than 2,000 times during his winning attempt last year. Ever seen a honeybee ‘dance’? By buzzing in a circle and wiggling its abdomen, a bee is showing fellow workers where to…