Innholdsfortegnelse for June 2016 i Good Food

Sunshine and strawberries. Happy days are here with the promise of warmer, lazier days ahead, plus a special reason to throw a fabulous street party – the Queen’s 90th birthday. Here at Good Food, we know how happy food makes us, cooking at home or eating out. But you won’t meet a more positive bunch of people than our happy food heroes (p20). United by a love of what they do and sharing the joy with others, they run exceptional food businesses. A similarly uplifting story comes from Lisa and Jason Hudson, winners in the BBC Food and Farming Awards – their food-shop-cum-pub has given a Herefordshire village its heart back. As one of the judges, I visited them earlier this year and was lucky enough to sample Lisa’s vegetarian…

Sour dog Melt butter in a pan and fry some sourdough. Spread both slices with mayo and a little mustard. Add sauerkraut to one slice, along with grated Parmesan, cheddar, roasted tomato and crispy bacon. Sandwich together and fry until piping hot and golden. Greasy spoon Fry slices of white bloomer in foaming butter. Add grilled sausages, warm baked beans, a slice each of red Leicester and a slice of mature cheddar to one slice of bread. Sandwich the other on top and fry both sides until melted, golden and oozing. The nacho Put sourdough bread in a pan of foaming butter. Spread one slice with chilli jam, then sprinkle over grated Monterey Jack and cheddar, plus chopped pickled jalapeños. Sandwich the other slice on and fry until both sides…

TRENDING Nostalgic food Restaurants like Coin Laundry (coinlaundry.co.uk) are serving up old-school comfort food – no summer street party is complete without a classic trifle or jelly & ice cream! Turmeric tonic Used in traditional Chinese and Indian medicine, turmeric’s anti- inflammatory and antimicrobial properties are now making it the new go-to for juices. Eat your greens To counter food waste, Asda is now selling broccoli leaves – pre-sliced and bagged for convenience. They are great steamed, sautéed, or in stir-fries. DESCENDING Deconstructed desserts We once ate a ‘deconstructed tiramisu’ – dry sponge with a shot of coffee, NO booze and little cream. This, along with trifle, should never be deconstructed. Boards & slates It’s oficial – china is back. We’ve been seeing the rise of beautiful vintage platters and…

In the beginning Cult New York City bakery Momofuku Milk Bar opened in 2008, selling inventive, unconventional offerings, including crack pie, compost cookies and Cereal Milk, all created by chef and founder Christina Tosi. The bakery was an immediate hit and Tosi trademarked Cereal Milk – made by steeping cereal, usually cornflakes, in milk, then adding sugar. Then The UK caught on to cereal-based treats. London’s Hawksmoor restaurant began serving cornflake milkshakes alongside its signature steaks in 2009. Five years later, the much-discussed Cereal Killer Café opened in the capital’s Brick Lane, serving £5 bowls of cereal with a splash of controversy. Soon after, Starbucks unveiled its Toasted Graham Latte as a seasonal special. Now Cereal spin-offs have hit supermarket shelves, with ocado.com selling Ice Cream Union’s…

Q&A Itamar Srulovich The chef, food writer and panellist on Radio 4’s The Kitchen Cabinet runs Honey & Co, the Middle Eastern restaurant, in London with his wife, Sarit Packer Essential kitchen kit? I always have my little fish slice with me, it’s so useful. You can use it as a spatula, a slice or a whisk. Must-have ingredient? Tahini – you can add it to soups and stews to make them creamier, add to dressings or use as a dip; we often bake with it. Best new find? Not a new one, but newly produced – dried British pulses, especially lentils and beans, from Hodmedods (hodmedods.co.uk). They are such good quality and freshly dried. Favourite meal on a night off? We…

What a cracking month for British-grown ingredients: gooseberries, cherries, runner beans and more. If you’ve grown your own, here are some fresh ideas to put them to use. Or head to your local farmers’ market and pick out the best-quality fruit and veg you can find – my recipes will showcase their beautiful flavours. Runner bean samosas This recipe shows just how well runner beans work with spices. SERVES 6 PREP 30 mins plus chilling COOK 35 mins MORE EFFORT 1 small floury potato, peeledand halved60ml vegetable oil1 small onion, diced4 garlic cloves, grated1 tbsp mild curry powder200g runner beans, topped, tailedand sliced, plus extra to serve1 tbsp mango chutney1/2 small pack coriander,roughly chopped6 sheets filo pastrynatural yogurt mixed with choppedmint and lime, to serve For the topping 1 tsp…

White wines CRISP & DRY Domaine de Mandeville Viognier 2015, France (£8, M&S) Good viognier smells like eating ripe peaches and melons in a Mediterranean garden at dusk. This is one of those wines. Lovely. Félines Jourdan Picpoul de Pinet 2015, France (£9.99 or £8.99 on the mix six deal, Majestic) The stony, saline, refreshing swoosh of this dry white has won many fans. There are cheaper versions – I rate Villemarin, also at Majestic – but this is the daddy. Finest Tingleup Great Southern Riesling 2015, Australia (£8, Tesco) A gorgeously dry and head-clearing riesling that tastes of mandarin, pine oil, lime rind and citrus sorbets. Sharp, insistent and precise. Tasca d’Almerita Regaleali Bianco de Sicilia 2015, Italy (£8.99 or £7.99 on the mix six deal, Majestic) From a…

Prawn & pak choi stir-fry SERVES 2 PREP 5 mins COOK 6 mins EASY 2 tbsp sesame oil 100g mangetout 1 carrot, finely sliced 200g pak choi, washed and sliced 2 spring onions, sliced on the diagonal 300g straight-to-wok egg noodles 150g cooked king prawns 2 tbsp soy sauce, plus extra to serve (optional) 1 tbsp sesame seeds, toasted 1 red chilli, sliced, to serve (optional) 1 Heat 1 tbsp sesame oil in a large wok or frying pan over a medium-high heat and toss in the mangetout and carrot. Cook for a few mins until starting to soften and brown, then add the pak choi and spring onions. Add the noodles and prawns, use tongs to combine, and warm through. 2 Pour in the soy sauce and remaining sesame…

RADA-trained actor Stephen Mangan is best known for his television roles in Green Wing and BBC Two’s Episodes, and last year received rave reviews for his performance in Rules for Living at the National Theatre. Earlier this year, he starred in the new ITV Encore series Houdini & Doyle. He lives in London with his wife and three young children. For more about Stephen, visit stephenmangan.co.uk The recipe I grew up with ‘We had this weird dish called Victorian diable, which was made from leftover roast beef with a gravy sauce made with capers. I didn’t particularly like it, but it featured largely in my childhood. It felt like we had it every week; we must have had roast beef most weekends. We were very traditional that way. ‘My mum…

‘I wanted to be a chef when I was growing up,’ says Jon, 27, from Gloucestershire. ‘I spent time in the kitchen experimenting with recipes. I was interested in the flavour palate of different cuisines. ‘As a design engineer, I like to deconstruct and put recipes back together again. When I travelled around India I was blown away by the complexity and variety of the dishes. I vividly remember eating a breakfast of curries, savoury pancakes and pickles – nothing like I had ever had in a curry house in Britain. ‘In southern India the food only got better. Kadala (chickpea) curry is typical of the region. My travels invigorated my passion for vegetarian cooking, and I adapted the recipe to include coconut.’ Coconut & spinach kadala curry SERVES 4…

Before Lisa and Jason Hudson opened their shop-within-a-pub in 2007, the Amleley Market & Deli in The Bells Inn, villagers in Almeley had to make a 30-minute round trip to buy food. Now they can find everything from homemade brownies and quiches, to gourmet cheeses, local lamb, and household essentials, right on their doorstep. As residents are brought together while shopping or sitting down to eat, the community has also gained a much-valued focal point. ‘We believed that just because we’re in a rural community, it shouldn’t mean people can’t get hold of good food,’ says Lisa, so we turned the pub’s lounge area into a shop.’ Sometimes the craft club meets here over cake, and in summer we host cricket team teas. In the evenings, if a farmer is…

Most parents will have days when their child refuses to eat the food that is put in front of them. I love creating good, nutritious meals, but often it seems that no matter how hard I try, my boys shy away from the healthy fruit and veg I most want them to eat. One of my solutions is to disguise it: a grated carrot, mashed squash or puréed apple hidden among familiar food results in maternal happiness, high-fives and a contented kitchen table. These recipes have been tried and tested on my crew – they were a hit. I hope they work for you too. ‘Hiding vegetables among familiar food results in happiness all round’ Creamy avo lollies MAKES 13 x 50ml lollies PREP 10 mins plus overnight freezing NO…

Falafel wraps with spinach pesto & pickled red cabbage SERVES 4 PREP 45 mins plus at 11/2 hrs mins chilling MORE EFFORT For the falafel 50g oats400g can chickpeas100g sundried tomatoes (from a jar)2 tbsp peanut or almond butter1/2 tsp paprika1/2 tsp ground cumin1 spring onion, roughly chopped1 small garlic clove, choppedsmall handful coriander leaves4 tsp dukkah For the pickled red cabbage 50ml apple cider vinegarjuice 2 limes1 garlic clove, crushed1 red chilli, finely chopped2 tbsp honey1/4 head of red cabbage For the spinach pesto 250g baby spinach50g pumpkin seedsfinely grated zest and juice 1 lime1 garlic clove, roughly choppedlarge handful mint leaves125g Greek or natural yogurt1 tbsp extra virgin olive oil For the yogurt drizzle 50g Greek or natural yogurtjuice1/2 lime To serve 4 flatbreads or tortillas10g sprouted peas…

• Seek out less-well-known appellations A syrah from the Collines Rhodaniennes (which most people haven’t heard of) will often be much better value than a syrah from Crozes-Hermitage (which many people will know about). Also, it’s likely to be there because someone has fallen in love with it, not because they’re ticking a wine list checkbox. • With very long wine lists, start browsing at the New World end It’s often shorter and easier to get a handle on. Pick your back-up wine from here and determine that it’s what you’ll drink unless you find anything that beats it. • Ask for help. Sommeliers love this – and they are on your side Just be as clear as possible about the brief. Say how much you want to spend –…

HOW WE TESTED For silky soups and lump-free smoothies, the only machine for the job is a tabletop blender. So we set out to find the smoothest operator. We blitzed our way through 12 blenders, testing them with a smoothie mix of raw carrot, kale, beetroot and water, to see how quick and smooth the results were. We looked for ease and practicality of the controls as well as scrutinising the design, sturdiness, and safety features. BEST BUDGET Russell Hobbs food blender (£20, wilko.com ) This is perfect for students. What it lacks in looks, it makes up for with ease of use – the blade is strong. It does feel flimsier than more expensive models, however, it didn’t shake when we used it. BEST…

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MAKES 18-20 PREP 25 mins COOK 25 mins EASY For the rough-puff pastry 225g plain flour125g slightly salted butter, wrappedin foil and chilled For the filling 400g pack pork sausages2 tsp five-spice powder2 tbsp oyster sauce2 tbsp hoisin saucethumb-sized piece ginger, finelygrateda little flour, for dusting1 egg, beaten1 tbsp black and white sesameseeds 1 You can make the pastry up to 2 days before. Weigh the flour into a bowl and add1/2 tsp salt. Holding the butter by the foil (to prevent it from becoming too warm), grate it directly into the flour on the coarse side of the grater. Dip the block of butter into the flour every now and then, and mix the grated butter into the flour with a cutlery knife to prevent it clumping together in…

INTRODUCING Popped grains Corn is not the only grain that can be popped – you can pop most others, including quinoa, barley, amaranth and buckwheat, to add texture and flavour to dishes. However not all popped grains will have the same texture as popped corn – the more appropriate term for this is ‘puffed’. If your cupboard is full of grains and you want to add a nutty crunch to a dish, then get popping. Why it’s on trend As quinoa and other grains have become hugely popular, chefs are looking for exciting new ways to put them on the menu. Contra, a hot new restaurant in Manhattan (contranyc.com), serves a popped buckwheat & amaranth yogurt dessert, while leading London restaurants are scattering popped grains over salads and rice puddings…

Peanut butter & jam in a doughnut? Yes please! Pastry chef Iain Baillie is taking the doughnut to delicious new heights in Glasgow at the tiny café-shop he runs with his wife, Annika, near the city’s Kelvingrove Art Gallery. Iain, who previously worked as a pastry chef at The Fat Duck and at Glasgow’s Ox and Finch, handcrafts doughnuts with an ever-changing range of innovative fillings and toppings. They include a crème brûlée, which is filled with vanilla bean custard and topped with crunchy burnt sugar (his bestseller, at £1.75). Another popular choice is topped with pistachio glaze, hibiscus pink icing and crushed candied pistachio (£2.25). Or there’s almond buttermilk for just £1. Tantrum started as a pop-up, before the couple opened the shop six months ago. ‘Doughnuts are very…

Basil pesto casheese, £3.85, gozodeli.com. This vegan ‘cheese’, made from cashew nuts, is flavoured with sweet Genovese basil. It has a lovely light, almost whipped texture. Spread on crusty bread or stir through pasta. Lurpak Spreadable Infusions Sea Salt & Pink Peppercorn, £1.25 (115g), all major supermarkets. Studded with sea salt and pink peppercorns, this butter was perfect melted over a big, juicy steak. Sacred Bottle Aged Negroni, £30.33, sacredgin.com. A blend of gin, rosehip cup and spiced English vermouth, conveniently bottled to create a smooth, aged Negroni. Good for parties, or give as a Father’s Day present. Pecan brittle, £6, fudgekitchen.co.uk. These buttery bites of pecan brittle are seriously addictive. Great balance of sweet and salty, crunchy and nutty. We found it hard to eat just one! Out &…

The cookery teacher Katy Beskow, a cookery teacher, food writer and recipe developer, specialises in modern vegan food. She lives in Beverley, Yorkshire, and is working on her first cookbook. I love sharing my passion for food. My favourite thing is spending a whole day preparing and talking about food, knowing the people I teach will go away with ideas and skills to use at home. Lots of them come back to classes, and that really makes me happy. Ten years ago, I moved to London and came across Tooting Market. I fell in love with the exotic produce – it was so cheap, which was great as I was broke. I was reared in a big Yorkshire family of good cooks and meat eaters. I was three when I…

‘The flavour compounds in milk are almost all in the fat element. Remove it and you have white water’ Do you have cow’s milk in your fridge? If so, what sort? Skimmed or semi-skimmed, I’d guess, because that’s what the Government recommends. Or perhaps you have a carton of soy or almond milk instead, because you’ve been convinced that cow’s milk – and dairy – is bad for you. Whole (full-fat) milk has been damned because it contains saturated fat, which we were told was unhealthy. Cutting out dairy, in an effort to reduce food intolerance, has also become a major plank in some alternative nutrition thinking. No wonder that demand for milk in the UK is in significant decline. In March, the Dairy All-Party Parliamentary Group of MPs published…

‘This lamb shoulder is one of my favourite roasts to cook because, although it takes a little time for the meat to marinate, it’s low-maintenance and yields some fantastic leftovers. The beauty is that you can customise the marinade according to your tastes, or what you have in the fridge that needs using up, then simply leave it to look after itself in the oven with a low, slow roasting. ‘The fat from this economical cut renders as it cooks, basting the meat and infusing the whole thing with lots of flavour. Once cooked, the melting meat can be pulled apart with two forks. If you’re having friends over for Sunday lunch, bringing a fragrant pulled lamb shoulder to the table for everyone to tuck into is a guaranteed crowd-pleaser.…

Ham, mushroom & spinach frittata If you’re cooking for one, save half in the fridge for breakfast the next day. SERVES 2 PREP 4 mins COOK 9 mins EASY 1 tsp oil80g chestnut mushrooms,sliced50g ham, diced80g bag spinach4 medium eggs, beaten1 tbsp grated cheddar 1 Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt. 2 Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under…

Allan Pickett, chef-patron, Piquet, London ( piquet-restaurant.co.uk ) Allan Pickett lives in Surrey with his wife, Chloe, and their four sons, Christian, Nathan, Lucas and Joshua. He opened Piquet in London’s Fitzrovia last year with André Blais, founder of Bodean’s, the barbecue brand. Before this, Allan worked as head chef at Plateau in Canary Wharf. He has also appeared as a guest judge on BBC One’s Celebrity MasterChef. Some of my biggest childhood memories are making puddings with my dad, and I hope cooking desserts with my kids will evoke the same memories for them. We really enjoy spending time together in the kitchen, and they especially love helping me make desserts – and eating them afterwards, of course. On Father’s Day, we normally go for…

Help Breast Cancer Care support more people facing breast cancer by hosting a Strawberry Tea - a lovely, summery, strawberry-tastic fundraiser and the perfect excuse to get together with loved ones. Whether you decide to host an intimate get-together with just a few of your nearest and dearest, put on a summery garden party (with a contingency plan for wet weather of course!) or go all out with a community bash, it's a lovely way to show you care. Simply sign up for your free fundraising kit - which has everything you need to plan a summer get-together with friends - and the money you raise from their kind donations could help someone through one of the biggest challenges they'll ever face. Lorna Skyer, from Herefordshire, held her Strawberry Tea…

It’s hardly surprising that Judy Joo takes the high-pressure world of restaurants in her stride. After graduating from the Ivy League Columbia University with a degree in engineering, she spent several years working as a trader on Wall Street before giving up finance to train at New York’s French Culinary Institute. After moving to England in 2007, she worked for the Gordon Ramsay Group and gained experience at The Fat Duck and Thomas Keller’s The French Laundry in California. Now she balances TV (she was one of Channel 4’s Iron Chefs and has her own show, Korean Food Made Simple) with food writing and being executive chef at Jinjuu in London and Hong Kong. How long have you lived here? About six years. I love being at the centre of…

Everything is better with a little sun, and that’s certainly true when it comes to growing salad. Fresh air and light make the leaves grow stronger, look greener and taste fresher. The sun gives the salad its goodness, helping it to grow and stay fresh for as long as possible. That’s why Florette grows its salads in optimum locations across Europe throughout the year, so the leaves can enjoy perfect growing conditions. While the UK is ideal for summer supplies, spring and autumn sees France come into its own, and in winter, the fields of Spain, Portugal and Italy shine. Florette’s wide range of bags of salad are perfect for all meal occasions. Try the versatile Classic Crispy, with its vibrant mix of red radicchio, delicate lambs lettuce and crisp…

When the weather behaves, British summers lend themselves to great food. Warm days and balmy evenings make you want to enjoy lunch in the garden, pack a picnic for a lazy day in the park or invite friends over for a barbecue. And when it comes to your summer menu, you’ll want to put new Heinz [Seriously] Good Mayonnaise at the heart of it. Made from only the finest quality ingredients including free-range eggs, oil and vinegar – with absolutely no artificial thickeners, colours or flavours – you can taste how it got its name. Add a big dollop to burgers, wraps and sandwiches, use it as a dip for chips or chicken skewers and mix it into coleslaws or potato salads. Heinz [Seriously] Good Mayonnaise is the perfect summertime…

FOOD IN FOCUS The towering burger To plate up the most iconic, on-trend burger, stack it high. Work on the principle that your heaviest item – usually the patty – goes at the bottom, and lighter elements like lettuce will be at the top. This helps to build an upright, stable burger from the base up. If you’re using melted cheese, cut a slice so that the corners just melt over the edge of the burger as it cooks. Crown the top with the bun, but don’t press down on it too enthusiastically. To give it extra attitude (and keep it all in place), push a steak knife or skewer through the middle. Now it’s ready to eat (and Instagram!). Pick the perfect… PARING KNIFE During the British strawberry season…

Bonne Maman Strawberry & Wild Strawberry Conserve (£2.70/370g, Sainsbury’s) This ticked so many boxes at a good price – it spread well, wasn’t too sweet and contained good chunks of fruit. Daylesford Organic Strawberry Jam (£2.50/227g, ocado.com) The sweetness and bright red colour of this chunky jam makes it ideal for filling sponges, serving with scones or piping into doughnuts. Roots & Wings Lusciously Rich Strawberry Jam (£3.25/340g, foodrevolution.co.uk) This thick jam tasted homemade with a well-balanced, slightly caramelised flavour – perfect for jam tarts or spread on toast. Cottage Delight Strawberry Extra Jam (£3.60/340g, cottagedelight.co.uk) Thick set with a concentrated but natural flavour. This is good for spreading over cakes or for diluting into a tart glaze. Fortnum & Mason Strawberry Extra Jam Preserve (£4.50/340g, fortnumand mason.com) The most…

• 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 using 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), this is 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 ingredients…

Delay your early morning cuppa Research has shown that levels of cortisol (a hormone that makes you feel alert) peak around 7-8am, and that coffee first thing does little more than increase caffeine tolerance. Cortisol levels dip around late morning and early afternoon, making this the best time for a reviving brew. Snack smarter to stop a slump Scientists found that eating a large handful of almonds daily not only kept hunger at bay but also improved the diets of participants by reducing their intake of nutritionally empty calories. Not keen on nuts? Eat low-GI guacamole or houmous with veg sticks. Skip those late-night snacks Increasing your food-free period by just three hours a day resulted in lower body fat, according to research. Also, the impact of the same meal…

As well as replacing the traditional coconut cream, we’ve used cachaça (a Brazilian spirit, similar to white rum). And we’ve infused it with black pepper – a good way to boost flavour without relying on a sugar syrup base. A final flourish: giant pineapple ice cubes. Crystal colada SERVES 4 PREP 5 mins plus steeping and freezing NO COOK FOR THE BLACK PEPPER RUM 2 tsp whole black peppercorns100ml cachaça FOR THE COCKTAIL 500ml fresh pineapple juice(not from concentrate)juice 2 limes100ml cachaçaice500ml coconut water (we used Unocoraw coconut water) YOU WILL ALSO NEED 150ml screwtop bottle, sterilisedlarge ice cube tray and straws 1 A few days ahead, make the black pepper rum. Tip the peppercorns into the bottle, then pour over the cachaça. Screw on the lid and leave in…

Most of us have promised treats to get children to do something. It avoids the stress of a meltdown and often works. But where does it all stop? Psychotherapist Susie Orbach says that if you offer ice cream for tidying, your child will link a task they don’t necessarily want to do with a reward, rather than relishing a job well done. The emphasis is in the wrong place. ‘We build confidence by doing things like homework or putting away toys. That is the best reward – it makes kids feel good about themselves, which you can reinforce by saying: “You didn’t really want to do x/y/z, but you did it well. Good for you!”’ Read ‘Five things never to say to your child about food’ by Susie Orbach at…

GF LIVE Don’t miss our Summer show at the NEC in Birmingham from 16-19 June. Find out more on page 120 – subscribers save 25% on tickets! GF ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. GF MAGAZINE SPECIAL Our exclusive collection of vegetarian recipes is on sale now, £3.90. HOW-TO VIDEOS Learn how to create frozen strawberry daiquiris and on-trend bao buns, plus discover the best technique for making pulled pork. You can find all these videos and more on bbcgoodfood.com.…

Strawberries are a childlike love. They don’t have the tart austerity of raspberries or the adult muskiness of melon. When I was growing up, they really were a summer treat; there were no strawberries in February then. I watched them ripen in the small patch that our neighbours grew. I remember looking for them under the leaves, desperate to see a flash of scarlet, breathing in the smell – floral, almost cloying when they were too ripe or the weather was hot. A strawberry tart was the first complicated bit of patisserie I ever made. Aged 14, I saw a picture of a glazed strawberry tart in a magazine. I duly made pâte sucrée for the first time, and crème pâtissière, and glazed the whole thing with redcurrant jelly. I…

Subscribe this month and we’ll send you this Joseph Joseph Nest Mix bowl set. Ideal for baking, each bowl has a stainless-steel egg cracker and pouring spouts to transfer mixtures to cake tins without any mess, while the egg separator can clip onto any of the bowls. Remember, Good Food now includes more to read and additional sections on travel and restaurants. Great reasons to subscribe • Receive a Joseph Joseph Nest Mix set, worth £30 • Exclusive subscriber-only offers, plus discounts on wine, travel and reader events • Save 22% when you pay £19.99 every six months…

Lamb shoulder & smoky aubergine flatbread This is loosely based on the Turkish dish of lahmacun, but with a thicker bread base similar to a pizza, and with shredded lamb shoulder rather than mince. The charred aubergine gives it a gorgeous smoky depth. SERVES 2 PREP 30 mins plus rising COOK 25 mins MORE EFFORT For the flatbread 7g fast-action dried yeast200g ’00’ grade flour200g strong bread flour1 tbsp olive oil For the topping 1 aubergine1/2 red onion, finely sliced150g leftover lamb, shredded orchopped2 tbsp finely chopped parsley1 tomato, finely chopped1 tbsp tomato purée1 garlic clove, crushedpinch of ground cuminpinch of smoked paprika1 tbsp pomegranate molasses(optional)1 tbsp olive oil1 tbsp pine nuts For the tahini drizzle 1 tsp tahini 1 To make the flatbread, put the yeast and 250ml warm…

Jack Stein, executive chef, Rick Stein Fistral, Newquay ( rickstein.com ) Jack trained at The Seafood Restaurant in Padstow, Cornwall, before working in restaurants across the world, including La Régalade in Paris. He returned to The Seafood Restaurant as sous chef, where he worked as head of development before being promoted to executive chef, overseeing his father’s restaurants, pub and cookery school. Food and travel are the most important things in my life and I owe this to my parents. These loves were forged as a child when we used to shut the restaurant in winter and travel through south-east Asia, always ending up in Australia. I learnt to surf there, and the surf took me to Indonesia. Now, its culture, food and the Pacific Ocean…

We are delighted to invite you to join us for lunch at the award-winning Van Zeller in Harrogate, Yorkshire. Guests will be welcomed with a Bellini cocktail on arrival, followed by a four-course meal with wines, petits fours and coffee – plus chefproprieter Tom van Zeller, above, will make his way around the dining room to meet guests once lunch is served. THE DATE Friday 29 July 2016 THE PLACE Van Zeller, 8 Montpellier Street, Harrogate HG1 2TQ THE TIME 12pm THE ITINERARY Bellini on arrival, four-course lunch with wine, petits fours and coffee, followed by an introduction to award-winning chef Tom van Zeller. THE PRICE £95 per person including a welcome drink, a selection of canapés, and a four-course lunch accompanied by a glass of wine with each course.…

In a city where more than half of all meals are cooked in restaurant kitchens, it seems some people are getting tired of institutional dining. There’s an appetite here for new, different culinary experiences, and one of the most popular is the supper club – New Yorkers open their kitchens to the public and become the chefs of their own pop-up restaurants. I wanted to be one of those people. I started with a website that handles supper club bookings, and fell at the first hurdle: to qualify, I had to submit a video of me in my kitchen, but my house rabbit sat on the kitchen island and we consequently failed on health and safety. So I turned to Twitter, offering supper for $50 a head. About 30 people…

Gochujang A fermented Korean chilli paste, which is thick and spicy with a hint of sweetness. I use it in everything, from salad dressings to spaghetti sauce and soups, as well as traditional Korean marinades. Gochugaru Chilli flakes made from the skins of Korean chillies. Hot and fiery, but also nutty and smoky . I sprinkle it on when I want to kick up the heat. Use like any other chilli flakes. Doenjang A fermented soy bean paste a little like miso but with stronger flavour and coarser texture. I use it to bring depth and complex flavour to sauces and soups, and for boosting the flavour of most proteins. Roasted sesame oil Nutty and dark, this oil gives Korean food its earthiness. I drizzle it on dishes for the…

Smoking Goat on Denmark Street in Soho is one of London’s first ‘dive bars’, inspired by New York’s neighbourhood bars. It serves simple and delicious northern Thai barbecue food that packs a punch. Ben spent time in Thailand cooking in local restaurants, and the influence on his menu is clear. The list is brief, but if you’ve ever been to Thailand, dishes such as the som tam salad will take you right back to the street food stalls of Bangkok. Ben’s signature smoked goat shoulder is always on the menu; other dishes change with the seasons. The kitchen is very particular – every dish is adjusted daily, even changing between lunch and dinner depending on the freshest ingredients available. One thing’s for sure: whatever’s on the menu gets your tastebuds…

‘Similar to paella, jambalaya is a simple rice and seafood stew, but with a Louisiana Creole mix of French and Spanish flavours. Traditionally it’s made with smoked sausage and the Creole holy trinity of celery, onions and peppers – however, tomatoes and other vegetables are often added. ‘My version is a little more opulent than some, however the beauty of this dish is that you can add or leave out any type of seafood you like.’ SERVES 4-6 PREP 20 mins COOK 50 mins EASY 2 tbsp olive oil6 skinless chicken thigh fillets,chopped200g cooking chorizo, sliced2 onions, finely sliced4 garlic cloves, crushed2 red peppers, sliced2 celery sticks, chopped1 tsp fresh thyme leaves1 tsp dried oregano1/2 tsp garlic salt1 tsp smoked paprika1 tsp cayenne pepper1/2 tsp mustard powderpinch of white pepper300g…

Even I still sometimes feel a frisson of nervousness when a friend passes me the wine list with the words ‘You choose’. The expectation! How to live up to it? In my experience there are three sorts of wine lists: good wine lists, on which every bottle is a brilliant and clever find; bad wine lists, on which every bottle is a disappointment; and patchy wine lists, which is where expertise comes into play – this is where someone who really knows what they are doing can shine. But before anyone worries that this sounds too much like hard work, please remember that when it comes to wine in restaurants, nothing is more important than my Golden Rule. I once nearly lost a boyfriend while caught in a feverish haze…

Pides (pronounced ‘pea-days’), often called Turkish pizzas, are long, boat-shaped, free-form tarts. There are lots of traditional fillings, but at my restaurant, I’ve updated them and created my own fillings based on flavour combinations I love. Inspired by her Turkish-Cypriot heritage, Selin opened Oklava ( oklava.co.uk ) with Laura Christie to establish Turkish cuisine on London’s food scene. Before that, Selin worked with the acclaimed chef Peter Gordon at The Providores, then became head chef at Kopapa. She has also appeared on BBC One’s Saturday Kitchen . Cheese, leek & potato pide MAKES 6 PREP 1 hr 15 mins plus overnight rising COOK 1 hr 15 mins A CHALLENGE 6 large leeksoil, for frying3 potatoes, peeled3 tsp dried oregano3 tsp sesame seeds50g butter,…

STAR LETTER Your recipes have rekindled our love of food and each other. With busy lives, it’s easy to forget the importance of quality time, so my partner Nick and I have started cooking together. We now have a regular date night and surprise each other with new dishes from your magazine. We’re going for the cod & spinach yellow curry (March) next, and I’m hoping he’ll surprise me with a pud! Lisa Broad, Cornwall Lisa wins six bottles of Joseph Mellot Pouilly-Fume Chants de Vignes 2014 (£16.50, Nisa) – just the thing for date nights! This Sauvignon Blanc has notes of grapefruit and tropical fruits. Good with fish, seafood and summer salads. You’ve been posting our recipes… #bbcgoodfood @chocorlat Orla made a gluten-free version of Edd Kimber’s pretty in…