Innholdsfortegnelse for May 2016 i Good Food

Dark chocolate, olive oil & sea salt popcorn Pop your kernels in olive oil. Melt dark chocolate, then stir in some olive oil to taste. Drizzle the chocolate over the popcorn and sprinkle with flaky sea salt. Curried popcorn Start the popcorn off in oil and butter. While the popcorn is warm, mix in curry powder to taste and season with salt. Fennel seed & chilli popcorn Use chilli oil to pop your kernels. While it is warm, stir in fennel seeds to taste and season with salt. If you like a spicy kick, sprinkle over a few extra chilli flakes. Matcha popcorn Fry the kernels in a flavourless oil like sunflower oil. Mix together matcha powder and icing sugar to the sweetness you like it, then shake the popcorn…

TRENDING Sam Richards Having already collaborated with Ginger Pig butchers, this food blogger is one to watch, chiefly for his exquisite restaurant-quality recipes (samcooksfood.blogspot.co.uk). Change4Life Sugar Smart We love this Public Health England app that tells you how much sugar is in a product when you scan its barcode (smarttools.change4life.co.uk). Adam and Eve This pop-up is Bristol’s first pub serving vegan food and craft beers. We admire their boldness and think that this trend will catch on (adamandeve.pub). DESCENDING Bottled flavoured waters Scarily, they can contain up to nine teaspoons of sugar per bottle, so ditch the hidden sugar, save yourself some money and add a slice of cucumber to tap water instead. Bone broth What happened to simmering our leftover bones? Now we’re buying them specially to make what…

GF LIVE Our new Summer in the City show is on at London’s Excel from 20-22 May. Find out more on page 132 – subscribers save 25% on tickets! GF ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. GF MAGAZINE SPECIAL An exclusive collection of veggie recipes from BBC Good Food – on sale now, £3.90. HOW-TO VIDEOS, UP-TO-DATE HEALTH ADVICE To learn how to cook asparagus, poach eggs and prepare avocados watch the video on the app or visit bbcgoodfood.com, where you’ll find more practical tips.…

Cassie Best: The Cake Queen Our Senior food editor’s cakes are legendary – they make the entire team flock to the Test Kitchen. She is always plotting new flavour combinations, and spend weekends scouring bakeries, patisseries, markets and social media discovering the latest trends to recreate for Good Food. ‘Colourful glazes and decorations are à la mode’ Runway eclairs Modern eclairs are all the rage in high-end patisseries this year: fresh cream has been replaced by flavoured fillings and colourful glazes and decorations are à la mode. These four new flavours and voguish designs are bang up to date. MAKES 20 PREP 1 hr 15 mins plus 3 hrs chilling COOK 50 mins MORE OF A CHALLENGE For the choux pastry 170g lightly salted butter, chopped into small cubes 200g…

‘Many who would label me as a modern Marie Antoinette would stump up £8 to £12 for pizza from a chain’ There have been times in my life when I was so hard up that I had to watch food prices like a hawk. Nowadays, I can afford to be less vigilant. My food bill works out at around £100 a week. This is more than most, and might seem positively profligate to some people. The average British household spends £58.80 on food and non-alcoholic drinks each week, according to the latest figures from the Office of National Statistics. That’s just over 10 per cent of our total household budget. But that same household also pays out £16.60 on meals in restaurants and cafés, while a further £10.50 goes on…

Superfood scrambled eggs SERVES 2 PREP 3 mins COOK 7 mins EASY 2 tbsp pumpkin seeds 2 tsp rapeseed oil 100g spinach, roughly chopped 1 tomato, chopped 1 garlic clove, crushed 1/2 tsp turmeric 1/2 tsp curry powder 4 eggs, beaten 150g smoked salmon toast, to serve (optional) 1 Tip the pumpkin seeds into a saucepan and toast over a high heat until they start to pop, then transfer to a plate. 2 Add the oil to the pan along with the spinach, tomato and garlic. Cook for 1-2 mins until the spinach has wilted, then add the turmeric, curry powder and eggs. Scramble the eggs over a medium heat – take the pan off the heat before they look too dry. Serve with the salmon, on toast, if you…

We all know about the benefits of nose-to-tail eating, but most home cooks don’t get to handle whole carcasses - except when it comes to birds. Buying a whole chicken is a way of trying your hand at some simple butchery, and putting into practice the idea of using as much of the animal as possible. You can use practically every part of the chicken – from the giblets to make gravy, the livers for pâté, the skin to make crackling, the rendered fat to make schmaltz (a cooking fat and spread) and the carcass to make stock. That’s before you even consider the delicious, protein-packed meat itself. When you invest in a high-welfare bird of a better standard (I like mine slow-grown, organic and corn-fed), you’ll find it makes…

Edward Michael Grylls, 41, known as Bear since childhood, is a British adventurer, TV presenter and writer. He grew up on the Isle of Wight and was the ultimate outdoorsy kid, loving to climb and sail. Highlights of his career include climbing Everest and trekking in Alaska with US President Obama. His current series is Channel 4’s The Island with Bear Grylls. He is married with three sons. • Fuel for Life (£14.99, Bantam Press) is out now. For more about Bear, visit beargrylls.com. The recipe I grew up with ‘I used to go fishing with my dad (above) a lot. With freshly caught trout, we’d put a knife straight down the spine, flip it over, go under the skin and then pan-fry it. Beautiful. Then we would get a…

Dinner for 6 Chilli crab with shaved fennel & parsley salad One-pan glazed rack of lamb with spiced red onions & potatoes Dark chocolate & cherry bar Chilli crab with shaved fennel & parsley salad This no-cook salad is light, fresh and full of flavour. Use fresh crabmeat – it tastes so much better than from a can. All the elements to the salad can be prepared ahead so you can plate up at the last minute – or keep it casual and serve it as a big salad platter with the crab scattered over the top, so everyone can help themselves. SERVES 6 PREP 20 mins NO COOK 2 fennel bulbs, fronds picked, very roughly chopped finely grated zest and juice 1 lemon 4 tbsp extra virgin olive oil,…

‘A comforting chilli is an exceptional dish. It’s one of the few family favourites that we love in spring, summer, autumn or winter, for a weekend lunch or weeknight dinner. You can cook it quick and simple, or posh it up on a Saturday night with red wine. ‘After a little travelling, searching, chatting and, of course, eating around Central and South America, I discovered that traditionally very little minced beef is used in a chilli con carne. Instead, large hunks of beef and pork are slow-cooked, then the sauces are added and everything becomes wonderfully spicy. ‘My recipe is divided into three: the meat (spicy, but not too spicy), the beans (again spicy, but not too spicy) and then the sauce or mole –now this is spicy! ‘How you…

San Sebastián is a dream destination for food lovers, and this premium, three-night cooking and dining break promises to be memorable. You’ll stay at the four-star, cinematically themed Astoria7 hotel, enjoy a market-to-table class of Basque cuisine, plus a pintxos (tapas) and wine-tasting tour, and an evening food workshop. One of the BBC Good Food cookery team will also be on hand to help answer all your food questions. Places are very limited for each of the three itineraries, so enquire by visiting bbcgoodfood.com/article/bbc-good-food-getaways. Explore the Basque region San Sebastián Food, the Basque Country’s leading culinary tour company, has a team of 20 food and wine professionals. From pintxos, Rioja wine, seafood, cider, Idiazabal cheese and more, the team is passionate about sharing the culinary secrets of this region. Their…

Carters of Moseley This small, welcoming place in the fashionable suburb of Moseley landed its first Michelin star last autumn. Chef-owner Brad Carter cooks technically accomplished, imaginative, modern seasonal food, while his partner Holly Jackson leads a polished front-of-house team. The amuse bouche of chicken liver cereal is a star dish. At £35 a head, the four-course Sunday lunch is a bargain, with main courses such as hearty but refined Aberdeen rump cap with smoked potato & bone marrow gravy. There are also some impressive vegetarian options including cauliflower, grains, seeds & truffle. Prices on the short but balanced wine list kick off at £23; there’s also a great list of craft beers. cartersofmoseley.co.uk SO Adam’s Adam Stokes brings huge flair to modern dishes that look and taste spectacular. The £35…

HOW WE TESTED We put 15 of the best high-street chopping boards through a vigorous test of chopping and hacking. Dishwasher-friendly boards were run through a hot cycle to see whether they warped. We also tested extra functions – like moats for collecting juices – to ensure they were genuinely useful. We checked the stability of the boards. Lastly, we applied a ‘drop test’, in which each board was dropped three times from waist height onto a hard kitchen floor. Surprisingly, the most expensive of the 15 boards cracked on the first drop; another board split in two! BEST PLASTIC Ecosmart Poly-flax (£20, johnlewis.com ) The most attractive plastic board we tried. This is strong and dishwasher friendly. The grainy texture grips the blade of…

Richard Woods heads up the cocktail team at Sushisamba (sushisamba.com) , and Duck & Wafle (duckandwafle.com)  in London ‘Because of their complex flavour profile, cocktails aren’t usually drunk with a meal – but I’ve designed this spritz to be enjoyed with food. It has the same dry, crisp appeal of white wine, yet with the beautiful flavour of verbena – floral, fresh and herbal. It’s great with a light fish dish.’ Lemon verbena spritz SERVES 1 PREP 20 MINS PLUS OVERNIGHT CHILLING COOK 5 MINS A LITTLE EFFORT For the cordial 500g caster sugar 35g fresh lemon verbena leaves 25ml vodka For the cocktail 50ml dry vermouth 2 dashes of lemon bitters (try Fee Brothers or The Bitter Truth, available from amazon.co.uk ) ice cubes…

In the beginning While crispy animal skin has been a favourite since we discovered how to roast pork and break off a crunchy layer of crackling, rind came into its own when bags of pork scratchings started to be sold in bags in the UK. Then Pork scratchings got a gastropub makeover, sold warm from the kitchen. Tom Kerridge included a recipe for them in his 2013 book Proper Pub Food. Now Restaurants have graduated from porcine rind and now serve other skins as gourmet crackling and scratchings. Glynn Purnell serves duck and lamb scratchings, while Bone Daddies’ chicken crackling and Yashin’s crispy fish skin have brought Asian-style skin to the UK scene. Mainstream Scratchings trot their way into supermarkets – M&S sold pork crackling straws…

Q&A Sabrina Ghayour The Middle Eastern chef has a new cookbook out this month. Sirocco , the follow-up to her hugely successful Persiana , is out on 3 May (£25, Mitchell Beazley). What ingredients should we buy to create the food in Sirocco ? Feta – it makes a meal out of anything almost immediately. Spices, to transform the most humble of produce. Pul biber (also called Aleppo pepper, a Turkish or Syrian paprika), for a vibrant kick of chilli without blowing your socks off. And pomegranate molasses, for salads, sauces and marinades – it has a sweet and sour flavour like no other. Gadget you can’t live without? My Microplane zester. It’s very sharp, and essential for zesting…

THIS IS A fantastic month for British produce. However, you need to move fast. We’ve gone from root vegetables that will happily store for weeks to fresh, green vegetables and muddy little new potatoes that need to be cooked as soon as possible to retain their sweetness. Nowadays, we can get most ingredients all year round, but vegetables like asparagus still taste best when they’ve been grown on home soil in spring. I’m excited by new-season ingredients – it always fires me up to be creative and make them the heroes of my recipes. Grilled sea trout with raw pea salsa This is my go-to dish when peas are young and sweet. There isn’t a charred meat or fish I wouldn’t serve it with. As well as salmon, it’s very…

Dear subscriber, There really hasn’t been a better time to be a subscriber to BBC Good Food magazine. We have a wonderful selection of exclusive offers on wine, travel, and food for you, our most valued readers. Come to our lunch with Tom Kerridge at The Coach, save on a selection of wines from Laithwaite’s, join us on our gourmet San Sebastián getaway, or claim your subscriber-only discount to all of our eight shows. We have also given the magazine a new look, with more to read from our expert contributers. The result is a new version of Good Food that looks excitingly fresh, yet still includes everything you’ve always loved. 15% off your order plus FREE delivery with Laithwaite’s As a BBC Good Food subscriber, we’d like to treat…

Leftover roast chicken pad Thai SERVES 3 PREP 10 mins plus soaking COOK 20 mins EASY 150g flat rice noodles (2-3mm wide) 80ml groundnut or vegetable oil 2 garlic cloves, finely chopped small pack coriander, stalks and leaves separated, stalks finely chopped 1 tbsp shrimp paste 3 radishes, quartered 4 spring onions, shredded 180g pack raw king prawns 150g leftover roast chicken 2 large eggs 100g beansprouts 50g roasted peanuts, roughly chopped lime wedges and chilli flakes (optional), to serve For the pad Thai sauce 80ml fish sauce 2 tbsp tamarind paste, thinned with 2 tbsp water 80g palm sugar 1/2 tbsp sriracha 1/4 tsp chilli powder (optional) 1 Soak the noodles in cold water for about 30 mins or until al dente, then drain. 2 Meanwhile, make the sauce.…

This week in New York over 100 different cooking classes are taking place. These aren’t daytime courses for non-working mothers, they’re social evening events and numbers have more than doubled in the past decade. Starting at around $50 a head, New Yorkers get to meet a charismatic chef, cook and eat a meal, drink wine, acquire new skills and make new friends. It beats yet another pizza ’n’ Netflix. In exploring this burgeoning industry, I was tempted to test out one of the cooking courses ‘For Romantic Couples’ which involve blindfolded oyster tastings and a spicy chocolate fondue ‘to use as you please’, but it sounded a bit Fifty Shades of Grey. Instead, I settled on four different lessons to give you an idea of what’s being taught on this…

THE DATE Monday 13 June THE PLACE The Coach, Marlow, Buckinghamshire THE TIME 12:30pm-4pm THE OCCASION A lunch for BBC Good Food readers with a selection of small plates created by Tom Kerridge. THE PRICE £95 per person including cider on arrival, lunch, two glasses of wine, tea and coffee. This event is restricted to 40 guests. TO BOOK Visit bbcgoodfood.seetickets.com or call 0844 871 8819 quoting BBC Good Food reader lunch (calls cost 7p per minute plus network extras). We are delighted to invite you to an exclusive lunch with Tom Kerridge at his fabulous gastropub, The Coach, in Marlow, Buckinghamshire. Tickets, which include cider on arrival and two glasses of wine, cost £95 each. Space is limited, so book now to guarantee your place. About The Coach Tom…

The Ninth, on London’s Charlotte Street, is Jun Tanaka’s first solo venture (and his ninth restaurant, hence the name). With more than 20 years’ experience in some of the finest French restaurants in London – including Le Gavroche, The Square and Pearl – the American-born chef has honed his style to offer French-Mediterranean cooking. Typical dishes include a sublime rabbit confit lasagne, barbajuans (small, deep-fried canapés) – and sea bass carpaccio, salsa verde & pickled kohlrabi. This is the food that Jun enjoys eating – lighter small plates designed for sharing. Set over two floors, both dining spaces have a warm, contemporary feel, with bare-brick walls and copper panelling. Upstairs, a shelf heaving with Jun’s favourite vintage cookbooks adds a cosy, homely feel, while the ground-floor bar has stools reserved…

‘Made with just a few humble ingredients, the flavour you get is extraordinary’ Penne arrabbiata Super-punchy penne arrabbiata has to be up there for me as one of the most delicious, comforting dishes on the planet. I’m a massive chilli fan, so the hotter the better in my opinion, but feel free to leave out the Scotch bonnet if you prefer a milder heat. SERVES 4 PREP 15 mins COOK 15 mins EASY 3-4 fresh red chillies 6 garlic cloves 2 x 400g tins of chopped tomatoes 200ml organic vegetable stock 400g dried penne 1 bunch of fresh basil 25g Parmesan cheese optional:1/4 of a Scotch bonnet chilli extra virgin olive oil Pangrattato (see left) 1/2 a bunch of mixed fresh herbs, such as sage, rosemary, thyme 1 garlic clove…

This is the most visually perfect thing: a deep bowl full of velvet-crimson rose petals, on top of which is what turns out to be onion fermented into unexpected sweetness, stuffed with fresh cow’s milk yogurt and dusted with dehydrated, crystallised rose powder that glitters like mica. This is the curtain-raiser for an unforgettable meal, 21 courses of innovative food from Esben Holmboe Bang’s team in Oslo’s Maaemo (maaemo.no) – just awarded the full three stars from Messieurs Michelin. The accolades are unsurprising: Maaemo’s food defines the word stellar. Whether it’s a tiny snack of chicken skin topped with langoustines’ claws and brain meat (honestly, delicious) dotted with delicate dried flowers, or northern reindeer scattered with lichen in a moody pool of juniper berries, it’s a thrilling distillation of Norway…

COOK LIKE A PRO Pan-frying Not to be confused with sautéing (where ingredients are moved around over a high heat), pan-frying is the method of gently sizzling food in a thin layer of fat until it’s nicely browned. • Heat the pan before adding oil or butter. • The pan is hot enough to add the food when the oil shimmers or the butter lightly froths. • If you’re frying in butter, adding a splash of oil lets you increase the temperature without the butter burning. • Smoke means your pan is too hot. Leave it to cool, wipe it with kitchen roll and start again on a lower heat. • Never cover the pan, as the steam will drip back into the oil and cause it to splutter. CLASSIC…

Lidl Valley Spire Extra Mature Cheddar, £1.55, 350g Outstanding value for such a good-quality cheese. Creamy with a nice tanginess and a lovely crystallised texture. Equally good for cooking or sandwiches. Sainsbury’s Taste the Difference Welsh Slate Cavern Aged Cheddar, £2.50, 200g Strong-flavoured with buttery undertones. The texture isn’t too crumbly, making it good for grating into a mac & cheese. Tesco Finest Extra Mature Somerset Cheddar, £3, 400g This crunchy cheddar had layers of flavour that made it creamy while still being tangy. Great for a grilled cheese sandwich or to top a burger. M&S 3 Year Old Cornish Cruncher, £3, 300g Well-rounded flavour – sharp yet creamy, with a salty crunch. Perfect to eat with tomatoes in a crusty roll. Aldi Specially Selected West Country Vintage Reserve Crunchy…

MAGAZINE Editor Gillian Carter Deputy editor Elaine Stocks Art director Jonathan Whitelocke Art editor Rachel Bayly Designer Suzette Scoble Picture editor Gabby Harrington Chief sub-editor Art Young Deputy chief sub-editor Fiona Forman Editorial assistant Anna Lawson PA to Gillian Carter and Alfie Lewis Emma Bales Subscriptions director Helen Ward Subscriptions marketing manager Lynn Swarbrick Head of production Koli Pickersgill Production manager Kate Gristwood Senior management accountant Len Bright Management accountant Noma-Afrika Pele Finance director Stephen Lavin Senior marketing and events executive Chris Pearce Reader offer manager Liza Evans liza.evans@immediate.co.uk Head of newstrade marketing Martin Hoskins Deputy newstrade marketing manager Charlotte Watts DIGITAL bbcgoodfood.com Head of digital content Hannah Williams Editor Roxanne Fisher Features editor Natalie Hardwick Family editor Lily Barclay Writer Sarah Lienard Digital assistant Georgina Kelly Product manager Mariana…

STAR LETTER My husband recently became a vegan and I was devastated, thinking we’d no longer be sharing delicious meals together. But then I opened your March issue to find so many vegan-friendly recipes. We’ve already tried the spice-crusted aubergines & pepper pilaf and the spinach, sweet potato & lentil dhal. As I write, the whole roasted cauliflower with red wine, shallots & wheatberries is in the oven. Here’s to veganism not meaning a compromise in flavour! Alexa Jones, Cardiff Alexa wins 12 bottles of Louis Jadot Mâcon Blanc Villages 2014 (£12, winerack.co.uk). This classic white burgundy is fresh, delicate and perfectly balanced. A great partner to fish and white meats. • You can find these vegan recipes and more at bbcgoodfood.com I had great fun making this vanilla cupcake…

INTRODUCING Poke Pronounced poh-KAY This is a Hawaiian staple – traditionally, cubes of raw tuna marinated in sesame and soy. The name comes from the Hawaiian verb meaning ‘to cut’, and is used to describe anything served in chunks. Why it’s on-trend With ceviche and sashimi on more and more menus, we’re becoming comfortable eating raw fish. Add rice to the equation and poke becomes the new bowl food – a convenient, filling and nutritious lunch or light supper. Hollywood has gone mad for it, adding avocado, kale and spicy sauces to marinated tuna to create the Californian poke bowl. Where to eat it • Pond (pond-dalston.com) serves both beef poke and poke pines – a combination of ahi’ (yellowfin) tuna and salmon with Thai basil oil & coconut lime.…

CO YO Salted Caramel Dairy Free Coconut Milk Yoghurt, £1.99, Waitrose. Made with just coconut sugar, coconut milk and Himalayan salt, this indulgent dessert is suitable for vegans. Creamy, rich and sweet, it was a hit with our team. Sidekick Mellow Pepper (Not So) Hot Sauce, £3.90 sidekick sauce.com. A hot sauce with a difference. Smooth and mellow, with flavours of roasted yellow peppers, a hint of garlic and Scotch bonnet peppers. It packs less of a punch than your standard hot sauce, but doesn’t skimp on flavour. Creighton’s chocolate bars, from £2.50, wearecreightons.com. These come in lots of fun flavours, from ginger beer and sarsaparilla to custard cream (it really does taste like the biscuit!) to stick of rock. We love the packaging too. Waitrose Love Life Gluten Free Green…

One thing is for sure, there’s never been a better time for us to fuel our obsessions. Restaurants in the UK are better today than they’ve ever been – as The Guardian’s (anonymous) restaurant critic, I’m lucky enough to be able to scour the country for the good stuff, and there’s a lot of it out there. Once, venturing beyond the big cities meant menus pockmarked with the offerings of mass caterers; today, more and more independents are not only cooking everything from scratch, but baking their own bread, fermenting their own pickles and curing their own charcuterie. On the home front, keen cooks are also basking in a golden age. We can take advantage of supermarkets stocking anything from arak to za’atar as a matter of course, and the…

From May to early July these pretty flower-laden bushes are everywhere – growing in gardens, woodlands, fields, hedgerows and even wasteland. The exact timing depends on where you are, but generally the blossoming of the common elder marks the beginning of summer. The small star-shaped flowers appear in large, flat-topped clusters. They have a heady, sweet Muscat-like aroma and a delicate flavour, which comes from the pollen. The flowers are edible and can be used to make cordial (turn to page 119 to find out how our new wine writer, Victoria Moore, likes to drink hers), and there are many other ways to make use of this sweet-scented flower in your kitchen. Elderflower & gooseberry vodka Add a shot to a cocktail, or enjoy with lemonade or tonic water. MAKES…

Sweet potato Tex-Mex salad A hearty salad with lots of interesting flavours and textures. SERVES 4 PREP 10 mins COOK 30 mins EASY 600g sweet potatoes, cut into even chunks 2 tbsp extra virgin olive oil 1 tsp chilli flakes 400g can black beans, drained and rinsed 198g can sweetcorn, drained and rinsed 2 avocados, chopped 250g tomatoes, cut into chunks 1 small red onion, thinly sliced 1 small pack coriander, roughly chopped juice 1 lime 1 Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender. 2 Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the…

Zingy teriyaki beef skewers SERVES 2 PREP 20 mins plus marinating COOK 25 mins EASY 1 tbsp tamari or soy sauce 3 tbsp freshly squeezed orange juice 15g chunk ginger, peeled and very finely grated 2 garlic cloves, crushed 1 tsp honey (preferably raw) 1/4 tsp chilli flakes 300g beef sirloin steak, trimmed of hard fat and cut into long, thin strips For the salad 100g long-grain brown rice 1/3 cucumber, cut into small cubes 2 medium carrots, peeled and sliced into ribbons with a peeler 4 spring onions, trimmed and diagonally sliced 100g radishes, trimmed and sliced 20g coriander, leaves roughly chopped, plus extra to garnish 10g mint leaves, plus extra to garnish 1 tbsp cold-pressed rapeseed oil zest and juice 1 lime 25g unsalted cashew nuts, toasted and…

As a Michelin two-starred chef, Michel Roux Jr. understands first hand the importance of striving for perfection in meeting every need of the customer. It’s a philosophy shared by the Takumi craftsmen at Lexus. Roughly translating as ‘artisan’ from ancient Japanese, Takumi is a title reserved for only individuals at Lexus, who take their craft and knowledge to a level others can only dream of. For Takumi the pursuit of perfection is everything. For Michel Roux Jr. it is the same. Michel’s pursuit of gastronomic perfection goes beyond the creation of his world-famous menu at Le Gavroche. For him, every aspect of the experience must be carefully refined, from the first reservation call to the goodbye, “I put myself in the shoes of the customer and try and experience what…

‘I grew up eating spicy food,’ says Aisha, 37, from Hitchin. ‘My mum came to the UK from Malaysia in her twenties, and cooked nasi goreng and laksa for us. My dad is Ghanaian and loves spicy food too. Mum created hybrid meals by introducing Scotch bonnet chillies and dried crayfish to her recipes. ‘When I was 21, I visited family in Asia and discovered this lovely salad. I add Scotch bonnets as a nod to my African heritage.’ Gado gado salad SERVES 4-6 PREP 25 mins COOK 15 mins EASY 1 tbsp vegetable oil 200g firm tofu, chopped into small chunks 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks 3 eggs 100g green beans, halved lengthways 250g Chinese cabbage, finely shredded 1/2 cucumber (or 1 baby…

In the beginning, buying sparkling wine from England was an act of loyal self-sacrifice. Then it became a patriotic novelty. Now it is pure pleasure. I pull a bottle off the shelf with a sense of keen anticipation, looking forward to the gentle smell of hawthorn and lemon curd, toastiness, self-assured fizz and uncompromising ring of acidity that comes in like a cold snap as you swallow – marking the wine out as one made of grapes grown on the rolling green slopes of England’s southern shires. I realised how far English wine had come while attending a wine conference on the other side of the world. A bunch of New Zealand’s best winemakers had asked a question: why did they find it so hard to sell their sparkling wine?…

Croquetas are one of the most popular dishes at José, my tapas bar. I use olive oil to make them because it gives a better flavour than butter. In Spanish delis, you can often buy cubed Ibérico ham (left over from carving the legs), which is ideal for this recipe – meat from close to the bone has the best flavour. If you can’t get hold of Ibérico ham, use Serrano ham or other cured hams such as speck or Parma ham. Croquetas are a bit of a fiddle to make, but well worth it. Plus, you can freeze them before frying. They make great party food – so have a go! Ham croquetas MAKES 15-20 PREP 25 MINS PLUS 11/2 HRS CHILLING COOK 35 MINS A LITTLE EFFORT 75g…

• Always read the recipe thoroughly before starting and use standard measuring spoons for accuracy. • Where possible, we use humanely reared British meats, free-range chicken and eggs, and sustainably sourced fish. • We help you avoid waste by suggesting you use full packs where possible, or giving ideas for leftovers. Helping you to eat well Our nutritional therapist analyses our recipes on a per serving basis, not including optional serving suggestions. Compare these amounts with the Reference Intake (RI), the amount an adult should consume daily: Energy 2,000 cals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for saturates, sugar and salt are maximum daily amounts). How we label our recipes Our vegetarian or vegan recipes are clearly labelled, but check pack…

Over here, we love a Bakewell. In the US, they adore peanut butter & jelly. We’ve married the two to create a modern, exciting Anglo-American tart. SERVES 12-15 PREP 35 mins plus chilling COOK 45 mins EASY 80g roasted unsalted peanuts, plus 2 tbsp to serve 100g peanut butter 75g plain flour 1 tsp baking powder 120g butter, softened 150g golden caster sugar 1 egg, plus 1 egg white (use the yolk in the pastry) 50g raspberry jam, plus 2 tsp to serve For the chocolate pastry 200g plain flour 4 tbsp cocoa 130g cold butter, chopped into small pieces 1 egg yolk 2 tbsp icing sugar, plus 5 tbsp for the drizzle 1 First, make the pastry. Tip the flour, cocoa, butter and a pinch of salt into a…