Innholdsfortegnelse for July 2016 i Good Food

Every issue of Good Food is here to inspire your month ahead with seasonal recipes and expert advice. This issue we also bring you the food trends we rate (there are plenty we don’t), helping you to discover and enjoy them whether you’re cooking at home or eating out. Food writer Rosie Birkett reveals how previously cheap and cheerful food, such as kebabs, has been elevated to a smart-casual supper dish (p34). She’s used British goat to make her kebabs, a sustainable choice with a fantastic flavour. Our modern breakfasts (p79) will brighten up summer mornings, and our cool new bakes include a matcha mousse cake and amazing black tahini chocolate cookies (p108). Warning: they’re addictive! And if you’ve ever wondered who sets the trends, four food forecasters share their…

Skinted Kenwood Smoothie To Go silver blender, £29, Debenhams With two 0.5-litre travel cups plus lids, this is a great blender for those who want smoothies on the go. The blades handle ice and hard vegetables well, and the cups are easy to clean. Minted NutriBullet, £69.99, highstreettv.com With sharper blades and a higher motor wattage than its less expensive rivals, the NutriBullet makes quick work of even the toughest veg. Use the two different-sized cups for soups, grinding spices and curry pastes.…

Here are our top tips for dining without the whining over the summer holidays… · Pick a buzzy restaurant – you’ll feel less conscious of the pitch of your child’s voice. · Go early, think noon for lunch or 6.30pm for dinner. Kids won’t get over-hungry, and service will be speedier. · Stay one course ahead – ideally the children should be eating pudding while you enjoy your main, so you can relax and take full advantage of the happy silence. · Keep kids involved and include them in the conversation. If crayons and chat aren’t cutting it, then a phone or tablet can be the answer. · Find family-friendly restaurants and more tips online at bbcgoodfood.com/family-dining.…

Belvoir Botanicals mandarin & hibiscus skin support, £1.70, Asda. We all loved this floral drink, naturally sweetened with grape and mandarin juices – it was very refreshing. We’ll definitely be adding it to our picnic baskets this summer. Jude’s brown butter pecan ice cream (500ml), £4.69, Waitrose. A creamy ice cream flavoured with brown butter, studded with nutty nuggets of candied pecan and swirled with caramel. Yum. Crosta & Mollica fennel seed tarallini, £1.89, Tesco. These crunchy baked bites, dotted with fennel seeds, are a traditional snack originating from Puglia, Italy. The perfect accompaniment for a glass of white wine. Taste the Di erence Sobrasada de Mallorca (145g), £3, Sainsbury’s. Smooth and lightly spiced, we can’t get enough of this spreadable dry cured chorizo from Mallorca. Gorgeous smeared on crusty…

Barbecued oysters ‘Broiled’, baked, grilled or barbecued oysters is a trend that’s found its way over here from the US, where it’s not considered sacrilegious to apply heat to these meaty molluscs. I had my first taste in New Orleans, where they’re a speciality, and was amazed by how the oyster flesh becomes more meaty and robust with a little heat. Creole-inspired chef Tom Browne felt the same way. His Decatur (pamelabar.com), in east London, has garnered a following serving up barbecued oysters with garlic-pecorino butter and Cajun spices. Inspired by his signature dish, I’ve created a version that’s easy to do on a barbecue (p35). When I was testing it, I became very popular with my neighbours! Sea veg I recently cooked a one-night-only residency at J Sheekey, the…

Gooseberry & camomile jam The sharpness from the fruit is countered by the calming floral undertones of camomile in this jam. It’s also lower in sugar, so it’s not over-sweet. Wonderful spread on English muffins or buttered sourdough, or stir a dollop through yogurt or porridge. You could also use it in a gooseberry fool. MAKES 6 x 250ml jars PREP 20 mins COOK 30-35 mins MORE EFFORT 1.5kg gooseberries, washed 100ml lemon juice (about 3 lemons) 3 tbsp dried camomile flowers (taken from 3 tea bags) 1kg white granulated sugar 1 Put a few small saucers in the freezer. Top and tail the gooseberries and tip into a preserving pan or large pan with the lemon juice. 2 Measure 250ml boiling water and infuse the camomile flowers in it…

• White table salt is pure sodium chloride. It is mined from underground salt deposits and industrially refined. Chemical anti-caking agents (magnesium carbonate or sodium hexacyanoferrate) are also added. • More expensive sea and rock salts that haven’t been chemically refined naturally contain tiny amounts of ‘impurities’: trace elements and minerals, such as iron, manganese, zinc, calcium, iodine, selenium and magnesium. Some experts claim these are beneficial, but others dismiss this as the levels are negligible. Joanna is an award-winning food journalist who has written on the subject for over 20 years. She is a regular contributor on BBC Radio 4.…

Jamie Cullum, the singer-songwriter, has won many awards and sold more than 10 million albums since he first appeared on Michael Parkinson’s chat show in 2003. He married Sophie Dahl, the model, in 2010. They live in Buckinghamshire with their two young daughters. Jamie’s headlining Cornbury Festival main stage, in Oxfordshire, on Friday 8 July (visit cornburyfestival.com). His BBC Radio Two music show is on Tuesdays at 7pm. ‘The recipe I grew up with is chicken soup & matzo balls. My paternal grandmother always had a steaming bowl of “Jewish penicillin” ready for us whenever we visited her. ‘She was born in Prussia, now part of Poland, and during the Second World War she became a refugee in Jerusalem, where she met my British grandfather, who was in the Army.…

Cider, it’s fair to say, is firmly established in the nation’s affections, but very rarely is it considered an alternative to wine at the dinner table. Chaplin & Cork’s cider and Alex James Presents are setting out to change that however, putting it at the heart of entertaining at home. The brands have a shared passion for craftmanship and provenance. While Blur bassist Alex bought a farm to pursue his other passion and develop artisan cheeses, similarly Chaplin & Cork’s cider was born of a passionate quest. Master cider makers Bob Chaplin and Bob Cork set out to make the finest cider they could using only fresh juice from quality English apples. They made it in secret for 20 years, until 2014 when the ciders were deemed so good they…

With perfectly set places and candlelight, the stage is set for a romantic meal – a special dinner to show your partner just how much you care. So sweep them off their feet by using a quality cream cheese such as Philadelphia. Satisfyingly creamy, it can add a lovely fresh flavour you’ll fall in love with to any dish. MasterChef finalist and loving foodie angel Dean Edwards certainly knows what to cook in the name of romance. Try his tasty recipes here – they balance rich flavours with the lovely fresh touch of Philadelphia. Share your Philadelphia heaven Would you like to appear in the October issue of BBC Good Food with your Philadelphia creation? Just post a photo of your dish, with the recipe, on Instagram #Philadelphiaheaven for a…

Lemon drizzle slices I’m partial to a slice of lemon drizzle cake and so are most people I know – this is sure to be a crowd-pleaser. CUTS INTO 12 slices PREP 25 mins COOK 30 mins EASY For the cake 70g softened unsalted butter 120g caster sugar 2 medium eggs 140g self-raising flour 1 tsp baking powder finely grated zest 1 lemon 1 tbsp lemon curd 2 tbsp full-fat milk For the drizzle topping 30g granulated sugar juice 1 lemon For the feather icing 250g icing sugar 3 tbsp water splash of yellow food colouring 1 Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment. 2 Using an electric whisk, beat the butter and sugar together until pale, light and…

The original recipe for this one-pot wonder – Summer-in-winter chicken – is genius, and that’s where my challenge lies this month. Take a few chicken breasts and some cherry tomatoes, add some crème fraîche and a spoonful of pesto – what’s not to like? You know children will eat it, and you know adults will eat it, so what can I improve? I decided to consider what the flavours and ingredients work well with, and this nacho one-pot is my solution. It’s got all the elements of the original dish, but I’ve swapped the herbs and pesto for a bit of crunch from the corn chips, and added a cool creaminess from the smashed avocado. Summer-in-winter chicken – the sequel. John’s chicken ‘nacho’ one-pot SERVES 4 PREP 5 mins COOK…

Your grill has probably already had a few outings this summer, but why not turn up the heat and enjoy a barbecue with a Hellmann’s twist? The UK’s number one mayonnaise brand* is introducing 10 barbecue and hot sauces guaranteed to take you on a real culinary journey. From a Smokey American grilling sauce and hot and spicy Jamaican Habanero, to the smooth and creamy style Hot Garlic Chilli, each sauce offers a fresh take on ingredients and flavours sourced from around the world. So whether you use them as a glaze, marinade or dip, these quality sauces will allow you to indulge in deliciously eclectic flavours. And along with everyone’s favourite*, Hellmann’s Real Mayonnaise, you’ll be able to create barbecue dishes so perfect, you’ll wish it was summer all…

These custard tarts are the cakes of my childhood, the treat my grandmother would buy me when we went to a café. I’ve adapted the classic recipe to make it work for home cooks, who won’t have the same fierce ovens used in the Portuguese pastry shops but I’ve kept them as authentic as possible by making my own pastry. Portuguese chef Nuno Mendes is Executive chef of Chiltern Firehouse ( chilternfirehouse .com ), and founder of Taberna do Mercado ( tabernamercado.co.uk ) in Spitalfields Market, London. @nunoviajante Pastéis de nata (Portuguese custard tarts) MAKES 8 PREP 1 hr plus 1 hr chilling COOK 25 mins A CHALLENGE For the pastry 175g unsalted butter, plus extra, melted, for…

Classic all-over heat A single layer of coals at the same level provides a direct heat source – ideal for searing burgers and thin-cut steaks, and any food that needs a quick charring. The slope By sloping the coals you get a gradient of heat from searing hot to sizzling gently. This is useful when barbecuing for a crowd – you can keep things ticking over at one end while cooking at full pelt at the other. Yin & yang or two-tone Hot coals on just one side enables you to cook on one half and keep food warm on the other. If you have a kettle BBQ, this is the set-up you need for indirect low-and-slow cooking of large pieces of meat. The ring of fire A short ring…

You’ve been telling us how much you enjoyed the BBC Good Food Show Spring. To book for future shows, see page 70 @LynnesTable Met my food hero @Chef TomKerridge at #GFSSPRING today :) Just hope he couldn’t feel me shaking with nerves! :/ @ClaireEGreensit Great day, great banter, great food. Thank you #GFSSPRING @lottduncan @Hairybikers @michelrouxjr @GillButcher #GFSSITC simply the best Good Food show. Enjoyed so much You’ve been posting our recipes… #bbcgoodfood @joanneeland81 Joanne swapped spinach for peas in her take on this cod & spinach yellow curry (April). @aliceclearyart Alice’s rose apple tart (March) looks almost too beautiful to eat! Great eats Every month, we ask a Good Food fan to recommend the best restaurants in their area. This month,…

INTRODUCING Freakshakes The milkshake has been given a monster makeover. Freakshakes are the new, extreme version of the classic ice-cream-based drink. They overflow with cream, chocolate, flavoured sauces and indulgent snacks, such as brownies, doughnuts and even whole slices of pie. There’s no limit to what can go on top of your shake! Why it’s on-trend It all began in Australian cafés, where they’ve been called ‘Instashakes’ as they are so photo-worthy – people would order one just to put a photo on Instagram (check out@naughtyboycafe). They’ve been a hit around the world, but are especially popular in the US. Where to find them? You can get a freakshake at Molly Bakes café in Dalston, east London (mollybakes.co.uk) or in Newcastle at The Great British Cupcakery café (thegreatbritish cupcakery.co.uk). We’re…

Espresso butter Beat soft butter together with a shot of espresso, a dash of vanilla extract and icing sugar so it suits your taste. Serve with warm or (even better) griddled banana bread. Chicken butter Blitz crispy chicken skin in a food processor with flaky sea salt, a pinch of paprika and some butter. Really good on chips. Peshwari butter Mix together a handful of desiccated coconut, toasted flaked almonds and sultanas, then beat in softened butter. Melt on top of pancakes or stir through curries. Nduja butter Roll out room-temperature butter between two sheets of baking parchment, then spread all over with nduja. Re-roll the butter so that you have spirals of spicy sausage. Particularly good stirred into pasta. Umami butter Grate Parmesan into softened butter and beat together…

As well as three weeks of intense cycling, there’s a whole lot of eating during the 21-stage Tour, which begins on 2 July. Dr James Morton, Team Sky’s Head of nutrition, reveals some of the requirements. · Riders need to eat 8,000 calories a day during the toughest stages – more than three times the average daily requirement. · Protein is paramount. They tuck into a protein source every three hours, as well as right before bed. · Gaining weight from ‘over-fuelling’ is a real danger. Even a 1kg weight gain can make a huge difference. · Timing is crucial. There’s no point eating the right food at the wrong time, so carb, protein and fluid intake is prioritised after each stage to kick-start recovery. · Feeling inspired? Visit bbcgoodfood.com/fitness…

In the beginning This traditional dish of eggs poached in spicy tomato sauce, is found in many iterations across the Middle East. People in Tunisia, Israel, Libya and beyond have been starting their day with this hearty one-pan wonder for hundreds of years. Then Middle Eastern restaurants like Moro opened in London in the Nineties, showcasing food from the region. Israeli chef Yotam Ottolenghi and his eponymous chain of delis and restaurants further popularised this style of food. Now The UK has graduated from Full English breakfasts and eggs Benedict to embrace brunch dishes from across the globe (and spice before midday), including Sri Lankan hoppers, Mexican huevos rancheros and more bold flavours than you can shake a merguez sausage at. Mainstream As the brunch bug…

Time for relaxed lunches in the garden and suppers with family and friends on warm evenings. My recipes are inspired by July’s plentiful courgettes, beetroot and fennel, tart blackcurrants and fragrant British strawberries. The fruits in particular have short and precious seasons, so don’t miss them – a visit to a pick-your-own farm will reap delicious rewards. Courgettes stu ed with goat’s cheese & lamb ragout Browning the mince intensifies its flavour, which is lifted by the lemon, mint and goat’s cheese. SERVES 3 PREP 20 mins COOK 1 hr 10 mins EASY 500g pack lamb mince, or ask your butcher for minced lamb shoulder 11/2 tbsp olive oil 1 onion, chopped 1 tsp cumin seeds 4 garlic cloves, grated 500ml lamb stock 75g manzanilla olives, pitted and sliced zest…

‘When I handle artichokes, it feels like I’m bringing a bit of Italy into my home’ They were clearly disappointed. My French boyfriend had taken me – his British au pair girlfriend – to meet the parents and I, faced with a whole globe artichoke, didn’t have a clue what to do. Did I cut it? Did I tear it? Maman, in a silk dress and pearls, kindly showed me how to pull the artichoke apart, dipping the base of each leaf into a mustardy vinaigrette, then sucking o the little fleshy bit. The table was soon strewn with piles of leaves and, eventually, tufts of hairy choke. Then you get to the best bit, the reward for the patient eater: the heart of the artichoke. The pleasure was as…

Watermelon & spinach super salad SERVES 2 PREP 10 mins COOK 20 mins EASY 100g quinoa 2 tbsp pumpkin seeds 1/2 small watermelon, skin and seeds removed, cut into chunks 80g baby spinach 1 ripe avocado, peeled and sliced 1/2 small pack mint, finely chopped 50g feta, crumbled juice 1 lime 1 punnet salad cress 1 Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until flu y and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains, then leave to cool. 2 Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1…

Butter and baking spread both have their benefits, but there’s an easy way you can enjoy the advantages of both If you’re a baker you probably have a preference when it comes to your choice of butter or spread, and there are some great advantages to both. Some people love the flavour and creaminess that butter brings to their bake, while others prefer the versatility and ease of use of a vegetable-based spread. Stork with Butter is made by blending real butter with the best of Stork to bring you the advantages of both. It creates more volume as you mix, making it brilliant for light and fluffy cakes and rich, creamy icing. It gives a better rise to cakes than butter and, because it’s based on a vegetable spread,…

Belfast Waterfront Our first Show in Northern Ireland! Sample the best regional produce and join your favourites including James Martin, Paul Hollywood, plus local chef Paul Rankin. Glasgow SECC Join us to celebrate the 10th year of our Scotland Show! Taste dishes from some of the city’s best restaurants in a pop-up experience including Gamba and Porter & Rye. London Olympia We head back to the capital in November. See Michelin masters creating magic in the Supertheatre including Tom Kerridge and Michel Roux Jr, plus Saturday Kitchen Live sessions! Birmingham NEC Come along to our flagship Show for a stellar line up – Paul Hollywood, Mary Berry, and Michel Roux Jr will all be cooking live. Stock up on everything you need for the festive season! AUTUMN WINTER SEASON 2016…

We are delighted to invite you to join us for a glamorous afternoon tea at The Rosebery Lounge in the five-star Mandarin Oriental Hyde Park, London, in Knightsbridge. Executive chef-pâtissière Heather Kaniuk (above right) and her team will create a selection of unique sandwiches, handmade pastries and seasonal cakes, as well as scones and homemade jams, plus tea and cofee. You will also be treated to an exclusive tutored tea tasting with The Rosebery Lounge’s dedicated Teamaster, Ludovic Coco (above centre), who has created a menu of bespoke blends, including the Oriental afternoon tea blend: Orange Pekoe from Sri Lanka and the Golden Monkey leaf from China. Overlooking fashionable Knightsbridge, the Mandarin Oriental Hyde Park, London, is an elegant and luxurious hotel, while the decor of The Rosebery Lounge captures…

‘When I was little, my mum would always make rote grütze (red berry fruit compote),’ says Noemi, a Berliner living in London. ‘It translates as “red groats”, as the dessert was traditionally made with grains. ‘It’s a very typical German cold dessert, and perfect for sharing, which is why I love it. It’s also quite light and refreshing, and takes no time to make. ‘I refined my mum’s recipe a little, adding rosewater during the summer and star anise in the winter. The sour cherries (or schattenmorellen) are the base, then I use any berries that are in season. I’m serving my rote grütze on buckwheat wa es at my Berlin brunch pop-ups ( bruench.com ), which I launched 18 months ago.’ Red berry fruit compote (German rote grütze) I…

Minted melon, tomato & prosciutto salad This dish relies on the quality of the tomatoes and melon, so get the most flavoursome you can find. Both are best when they haven’t been anywhere near a fridge. When you’re shopping, pick up the melon and smell it – it should be richly scented. All melons will work here, but Charentais has the fullest flavour. SERVES 6 PREP 10 mins NO COOK about 500g different-coloured heirloom tomatoes, chopped into large chunks (smaller ones left whole or halved) 1 Charentais melon, segmented and cut into chunks roughly the same size as the tomatoes 12 slices prosciutto – the best you can afford handful mint, leaves picked, shredded crusty bread, to serve For the dressing 11/2 tbsp Sherry or red wine vinegar 3 tbsp…

Eating well isn’t an all-or-nothing lifestyle choice – you can still have delicious dishes you’ll actually want to get stuck into, and you don’t need to cut out tasty food to pack your diet with nutrients. Healthy and nutritious doesn’t mean losing the delicious – it’s all about getting the right balance. The recipes in Lakeland’s new book, Eating Well, pack in the nutrients, fibre and other good stuff without compromising on taste. Each recipe has been triple-tested – here’s a recipe from Lakeland’s Eating Well book. Courgette, black bean & corn enchiladas SERVES 4 • PREP AND COOK 1 hr 40 mins • Vegetarian 3 large courgettes (450g) 80ml olive oil 2 trimmed corn cobs (500g) 8 x 20cm corn tortillas 400g can black beans, drained, rinsed 6 tbsp…

HOW WE TESTED On a rainy day in April, we set up camp in the Royal Botanic Gardens at Kew with 12 barbecues in tow. We assembled them against the clock, so we could see how straightforward it was to go from packaged box to completion. Then we tested how easy it was to move them short distances. We cooked identical batches of food on each model and tried out any extra features. Finally, we looked at how simple they were to clean. The perfect PAIR OF TONGS Good tongs need to grip firmly but gently, so they don’t damage the food you’re cooking. A 30cm handle is long enough to keep your hands safe from heat but short enough to turn food easily. These Oxo Good Grips locking tongs…

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 Group marketing manager Tom Townsend-Smith 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 Kiely Product manager Mariana Bettio Head…

As a dairy farmer, it was great to read Joanna Blythman’s positive feature. We’re lucky enough to have an unrestricted supply of fresh raw milk from our cows. I’ve made my own cheese and butter, and there is no better taste than homemade ice cream using unpasteurised milk and raw eggs. I’m convinced that the ‘war’ on saturated fat has driven consumers away from dairy and towards more sugary ‘healthy’ alternatives, indirectly making the nation fatter. Cath Morley, Lancashire Cath wins 12 bottles of Errazuriz Estate Series Chardonnay 2015 (£10.30, Majestic). This wine has flavours of tropical fruits, balanced by a refreshing acidity and creamy texture, typical of a chardonnay from the Casablanca Valley in Chile. I always have full-fat milk in my fridge as I firmly believe that you…

TRENDING The Laundrette Set in a former laundrette in Manchester, this venue serves up cocktails & carbs. Try the ‘Bubblebath’, a cocktail served in a mini bathtub. ( thelaundrettechorlton.co.uk ) Animal hearts We’re seeing animal hearts more and more on restaurant menus. Lean, inexpensive and full of protein, beef hearts are a good alternative to steak. Zero-waste Everything is sustainable at Silo, Brighton – the first zero-waste restaurant to open in the UK in 2014. The policy is great, and the food even better. DESCENDING Gin & tonic flavour snacks We’ve recently seen this classic combination in crisps, popcorn and cake, with very disappointing results. Keep it in a glass! Imported quinoa We love this supergrain, but its popularity is driving up prices in South America, where it was once…

‘This is my twist on anan Artist’s Special, which usually contains whisky, redcurrant syrup, Sherry and lemon juice,’ says Ryan Chetiyawardana (aka Mr Lyan, above), the man behind the award-winning bars White Lyan in east London and Dandelyan at the Mondrian Hotel on London’s South Bank (mrlyan.com). ‘I was inspired by the abundance of fresh redcurrants that come around for a short period – they taste distinctly British. I’ve also used a touch of fino Sherry to make my cocktail dry.’ Artist’s snap SERVES 1 PREP 5 mins plus1 hr chilling NO COOK berries from 1 string of redcurrants (about 1 tbsp) 15ml fino Sherry 20ml sugar syrup 20ml lemon juice 45ml reposado tequila ice small strip of grapefruit zest 1 Put a small Champagne coupe in the fridge for…

Eivissa: The Cookbook by Anne Sijmonsbergen (£20, Harper Collins) The first book to showcase Ibiza’s cuisine, these modern recipes from chef and organic farmer Anne Sijmonsbergen make the most of the island’s produce, from fabulous seafood and organic meat to an abundance of fruit and vegetables. What we cooked Aubergine gratinada with lemon pepper ricotta and cherry & almond greixonera. The gratinada was similar to melanzane Parmigiana, but tasted much fresher – the lemony ricotta really lifted the dish. It took a while to make, as there’s a roasted tomato sauce as part of the recipe, but it’s worth it for the intense tomato flavour – far better than any jar of sauce. The greixonera, a traditional Ibicenco bread pudding, was quick and easy to make. It uses…

‘When we’re travelling, our days are full-on, so we’ll be eating at a barbecue joint by 8.30am’ The meat expert Nicola Swift, Marks & Spencer Product developer, travels the world discovering and sampling new ways to cook and serve meat. Our trends team has eyes and ears all over the globe – chefs, writers, bloggers and retailers. But it’s up to me to interpret what’s going on in the world of meat. One of the most exciting parts of my job is the initial research. Once we’ve been given a brief – such as ‘Deep South barbecue’, or ‘the Middle East’, we’ll start with a cuttings day, where we trawl through our trends library, a vast collection of new and old books covering every sort of cuisine, to pick out…

Fruit & veg • Apricots• Aubergines• Beetroot• Blackcurrants• Blueberries• Broad beans• Carrots• Cherries• Courgettes• Cucumbers• Currants (black, red and white)• Fennel• French beans•  Globe artichokes• Gooseberries• Kohlrabi• Lettuce• New potatoes• Onions• Radishes• Raspberries• Rhubarb (outdoor)• Runner beans• Samphire• Strawberries• Swiss chard• Tomatoes Fish & seafood •  Cornish sardines• Crab• Pollock• Squid• Trout (river & sea)• Wild sea bass Meat • Salt marsh lamb…

‘We do eat things like bacon, but I control our intake by adding sea salt flakes or crystals with my fingers’ We now eat far less salt than we ever did: British consumption fell 11% between 2005 and 2014. But latest figures show that the momentum for reduction has stalled over the past three years. The average adult still consumes 8g of salt a day, and the Government wants us to get that figure down to only 6g. Lowering intake lessens our risk of high blood pressure, stroke and heart disease, or so we have been told. But new research is challenging the evidence base for this long-standing advice. In 2014, a major review of data on salt and health concluded that we have been preoccupied with the wrong white…

Asian prawn & quinoa salad This refreshing salad has a zing of lime and a hit of chilli heat. If you haven’t tried quinoa, this is a great introduction. SERVES 2 PREP 15 mins COOK 15 mins EASY For the salad 60g quinoa 150g cooked shelled prawns 1 small avocado, stoned and sliced 1/4 cucumber, halved and sliced 50g watercress 100g cherry tomatoes, halved For the dressing finely grated zest and juice 1 large lime 1 red chilli, deseeded and finely chopped 2 spring onions, trimmed and finely chopped 1 tsp wheat-free tamari handful coriander, chopped 1 tsp rapeseed oil 1/2 tsp maple syrup 1 Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst. Drain well and tip…

Ricotta strawberry French toast SERVES 2 PREP 10 mins COOK 20 mins EASY 1 large egg, beaten 300ml milk 1 tsp vanilla extract 4 slices thick-cut white bread 2 tbsp butter 50g ricotta 2 tbsp honey 100g strawberries, some sliced, some halved 2 mint sprigs, leaves picked 1 In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins. 2 Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other…

“ It’s phenomenal. Amazing, fun!” Tom Kerridge Here at the BBC Good Food Shows we just love Tom Kerridge! He may run the only pub in the UK to be awarded two Michelin stars, but his passion for great seasonal British produce means we can all have a go at recreating his delicious dishes at home. We caught up with Tom at our BBC Good Food Show Summer in the City in May and were lucky enough to try his delicious cheesy polenta doughnuts and seared sea bass with roasted pepper salsa, straight from his live Supertheatre session! Head over to our website for more great recipes and have a go yourself. We can’t wait to see what he’ll be pulling out the bag when we see him again this…

A couple of months ago, my sons and I sat down to watch City Slickers, the 1991 movie about three middle-aged men spending a week as cowboys herding cattle across Colorado. I’ve dreamed of being Billy Crystal in that movie since it came out – and finally, spurred on by my sons’ enthusiasm at the concept of herding cows on horseback, we rented a tent, bought half-chaps on Amazon, purchased inappropriate hats and booked our places as ranch hands on a cattle drive at a dude ranch in California. #bucketlist The V6 ranch, midway between LA and San Francisco, is 20,000 acres of stunning, lush countryside. There were 18 of us on the drive, spending three days taking 100-head of cattle up the valley to the long grass on the…

Black tahini chocolate cookies You can make tahini using black or white sesame seeds. Black ones have a nuttier, sweeter flavour, making them perfect for baking. They’re not as widely available as white seeds, but you can find them at Waitrose. MAKES 20 PREP 20 mins COOK 8 mins MORE EFFORT 50g salted butter, softened 125g light brown muscovado sugar 125g golden caster sugar 1 egg, beaten 200g self-raising flour 2 tbsp cocoa powder 200g milk chocolate, broken into chunks 100g white chocolate, melted, for drizzling For the black tahini 100g black sesame seeds, plus extra for decorating 100g flavourless oil 30g maple syrup 1 First, make the black tahini. Toast the sesame seeds in a small pan over a gentle heat until you can smell the sesame aroma. Transfer…

Dickie Fitz, a stone’s throw from London’s Tottenham Court Road and the north end of Oxford Street is executive head chef Matt Robinson’s homage to the cuisine of his native Australia. The Sydney-sider, formerly head chef at the Bluebird restaurant, has brought ‘memories from home, little things I miss from Australia to add fun to the menu. An old head chef once said to me, “If you ever get the chance to have your own restaurant, then cook food you like to eat, because it’s easier to get behind something that’s personal to you,” so that’s exactly what I’ve tried to do here.’ Aussie touches include chicken salt on chips, squid & cho’ritz’o nuggets and lamingtons for dessert, while Australian-Asian influences come through in tuna tataki, lobster short soup (see…

You know something’s big when it has its own Instagram feed and hashtag, and @yeswayrosé – an account dedicated to the joy of rosé – has become a quiet addiction. I fell for pink wine years ago at a roadside tasting spot on the St Tropez peninsula. The sun was shining, a girlfriend and I were driving towards the sparkle of the sea. We wore bikinis under our summer dresses, flip-flops and our only plans for the week were to eat salade Niçoise, lie in the sun and laugh at gazillionaire playboys as they swaggered in from their yachts. I’ve been in thrall to the vanishingly light pink colour of rosé from Provence ever since – its subtle flavour, gently scented like wild strawberries and violets, with a hint of…

PLATING UP Build a brighter salad Whether you’re having a dinner party or taking snaps for Instagram, salads look best when they’re light and natural. Refresh any drooping leaves in ice-cold water for a few minutes before serving, then drain and pat dry on kitchen paper. Rather than tossing everything together, layer up ingredients so they’re distinct. Too much dressing will weigh leaves down, so add the dressing at the last minute and use just a little, serving the rest on the side. Curved shapes look better than cubes on camera, so slice ingredients at an angle, peel into ribbons or shred them. Don’t chop herbs to dust – keep them visible and use whole small leaves to scatter over. BAKER’S BLUFF Chiboust cream Traditionally used to fill millefeuille, chiboust…

BEST ALL-ROUNDER Rufus Teague Touch O’ Heat, £4, ocado.com One of the smokiest sauces we tried, it also has a pleasant medium kick of chilli. Great for a gas BBQ, as it will add the smoky flavour you would get from coal. Red’s Unholy Barbecue Sauce, £2, Sainsbury’s Strong-flavoured with good vinegary acidity, this will add punch to a dressing. There’s a hint of smoke and spice without being overwhelming, and the squeezy bottle is very practical. Stokes Barbecue Sauce, £2.99, Waitrose Traditional taste with a prominent sweet, treacley flavour. The texture is so thick you have to wait for it to creep out of the bottle. Great spread on a burger bun or as a baste for pork ribs. Manfood Beer BBQ Sauce, £3.95,…

• 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 to 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…

MAKES 8 PREP 45 mins plus 1 hr macerating COOK 10 mins EASY 300g self-raising flour 1/2 tsp baking powder 70g cold butter, cut into small cubes 30g golden caster sugar zest 2 lemons 150ml buttermilk 2 tbsp full-fat milk For the fruit 3 tbsp Pimm’s 1 tbsp golden caster sugar 300g pack strawberries, hulled and sliced 1 large orange, cut into cubes handful mint, leaves picked For the cream 300ml double cream 2 tbsp icing sugar 50ml Pimm’s 1 Heat oven to 220C/200C fan/gas 7. Cover a baking sheet with baking parchment. Put the flour and baking powder in a large bowl, add a pinch of salt, then rub in the butter with your fingertips until it is mostly incorporated – unlike pastry, you don’t need to worry about…