Innholdsfortegnelse for August 2016 i Good Food

The back garden barbecue and The Great British Bake O : two food institutions close to our hearts – summer wouldn’t be quite the same without them. They’re both enjoyable reasons to gather with friends and chat – about how to create a showstopper bake, or what makes a great barbecue sauce (our Good Food recipe, of course, on page 36). Let’s face it, those of us who love food also love talking about it: tasting, comparing – and occasionally competing – is all part of the fun. As to the food, this year’s barbecue is all about American smokehouse style, where slow-cooked meat falls o the bone and is eaten with sauce and pickles (p30). Even better, you can cook it all indoors if the sun doesn’t shine. As…

Curing and air-drying meat is a way of life for Illtud Llyr Dunsford (left), winner of Best Food Producer in this year’s BBC Food and Farming Awards. He was raised in a Welsh farming family that raised a few pigs alongside its dairy cows. Throughout his childhood, the family always made traditional products like black puddings, sausages and bacon after the annual pig slaughter as a way of preserving the meat and using every bit of the animal. After working in photography and film, Illtud decided to return to the farm and, inspired by his family’s traditions, he developed an artisanal charcuterie business. He toured the world and trawled British historical cookery books for inspiration, then bought a herd of pedigree Welsh pigs Today, with partner Liesel Taylor, he makes…

In the beginning Not to be confused with iced coffee or frappé, cold-brew uses an age- old method – the Japanese were brewing coffee this way centuries ago. Coarsely ground coffee is submerged in cold water and left to ‘distil’ for several hours. This creates a super-concentrated, turbo-charged coffee extract, which is then diluted to serve. Then Coffee culture went global in the 1990s as café chains boomed. The more artisan-minded looked to trailblazing regions like Australasia – home of the now-ubiquitous flat white. Independent roasteries experienced a surge in business and UK sales of instant coffee dipped in 2014. We became a nation of cafetière-plunging, home-grinding bean devotees. Now The range of coffee products has gone from strength to strength in the UK, and many cafés…

Symmetry Breakfast by Michael Zee (£14.99, Bantam Press) If you’re one of the more than half a million people who follow Michael Zee on Instagram (@symmetry breakfast), you might have already dreamed of eating one of his beautiful breakfasts. Well now you can! Three years ago, Michael and his partner realised that, because of their busy jobs, the only guaranteed time they had together was mornings. To make it special, Michael began cooking breakfast for Mark, arranging it symmetrically and photographing it – he had no idea that it would go global. The book is divided into approximate time zones. Recipes include chocolate rice from the Philippines and eggs with za’atar pitta & labneh from Baghdad, alongside more conventional favourites like pancakes and fry-ups. Some of the heartier…

THE GREAT BRITISH BAKE OFF Paul Hollywood and Mary Berry return to the Bake O tent with a fresh batch of hopefuls, who will battle nerves and soggy bottoms to tackle this year’s challenges. Jo Brand is back on Friday nights, rounding up the week’s triumphs and traumas in The Great British Bake O : An Extra Slice on BBC Two. SATURDAY KITCHEN This month’s line-up of Saturday Kitchen hosts starts with Irish food writer Donal Skehan on 6 August. John Torode presents the show the next weekend, then passes the baton to Lorraine Pascale (above). Chefs Cyrus Todiwala and Tony Singh take over the studio on 27 August. Tune into BBC One from 10am.…

Create light-as-air doughnuts Coconut iced doughnuts The trick here is to make sure you develop the gluten by kneading the dough well, and then leave it to rise for as long as you dare. That way, you’ll get the lightest of doughnuts. Fry the dough in batches as overcrowding the pan can cause the temperature of the oil to drop, making your doughnuts soggy. MAKES 12 PREP 40 mins plus rising COOK 20 mins MORE EFFORT 300g strong white bread flour 25g golden caster sugar 1 tsp fast-action dried yeast 2 eggs 75g butter or coconut oil, melted vegetable or sunflower oil, for greasing and frying For the coconut icing 80ml coconut milk 350g icing sugar various shades of food colouring coconut shavings (optional) 1 Weigh the flour, sugar and1/2…

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

‘Years of writing about food has made me sceptical about o cial nutrition gospel’ I feel I must defend the ‘clean eating’ advocates – the Hemsley sisters, Ella Mills and so on. Do they need any help, you might ask, given that they have massive Instagram followings and sell cookbooks by the shedload? Perhaps not, but, they have been getting it in the neck recently, accused of offering unsubstantiated nutritional advice and even promoting unhealthy eating. Admittedly few, if any, have serious nutritional credentials. Further criticism is that with their covetable good looks, these super-slim, stylish women promote an unrealistic, unattainable lifestyle – even eating disorders. And critics take issue with the word ‘clean’, with its underlying, unconscious implication that other food is therefore ‘dirty’. When it comes to nutrition,…

Green rainbow smoothie bowl SERVES 2 PREP 20 mins NO COOK 50g spinach 1 avocado, stoned, peeled and halved 1 ripe mango, stoned, peeled and cut into chunks 1 apple, cored and cut into chunks 200ml almond milk 1 dragon fruit, peeled and cut into even chunks 100g mixed berries (we used strawberries, raspberries and blueberries) Put the spinach, avocado, mango, apple and almond milk in a blender, and blitz until smooth and thick. Divide between two bowls and top with the dragon fruit and berries. BENEFITS vegan • folate • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 251 kcals • fat 16g • saturates 3g • carbs 19g • sugars 18g • fibre 7g • protein 4g • salt 0.2g Tropical smoothie bowl…

Bruno Loubet opened Grain Store, in London’s Kings Cross, three years ago with a flexitarian and sustainable mission – to put vegetables centre-stage and use meat sparingly. Earlier this year, the innovative French chef, whose CV includes Le Manoir aux Quat’Saisons and Bistrot Bruno Loubet, opened a second Grain Store at Gatwick’s South Terminal. As the sun peeps through the clouds, Bruno Loubet works quickly, pulling at least 20 plump garlic bulbs from the ground. ‘I’ve grown 120 this year, which I’ll dry and store in the shed,’ he says. ‘That’s two bulbs a week – but still not enough for a Frenchman!’ His plot is packed with herbs, vegetables and fruit trees, as well as two pens for his six chickens and 20 rabbits – a remarkable transformation, as…

‘I first saw this traditional rustic dish being made in a very busy bar in Madrid,’ says Steve, from Surbiton. ‘That was at the start of a month-long bike trip around Spain. Three weeks later, I cycled into a quiet provincial town and headed to a bar for fortification I was thrilled to see pisto on the menu and ordered it without hesitation. ‘It was bursting with the summer flavours of local peppers, courgettes, aubergines, tomatoes and plenty of garlic. The egg was fried, as is common the closer one gets to Madrid, and plonked on top of the dish. My recipe takes a healthier route – the eggs are cooked in the vegetable stew so that they are just set but don’t turn hard.’ Pisto con huevos This is…

Spanish sausage rolls We’ve given the classic sausage roll a makeover by using chorizo in the filling. MAKES 18 PREP 20 mins COOK 30 mins EASY 375g puff pastry flour, for dusting 2 large Maris Piper potatoes, diced 225g chorizo ring small pack parsley, roughly chopped 2 tbsp nigella seeds 1 egg, beaten 1 First, roll out the pastry on a lightly floured surface into a rectangle, roughly 32 x 20cm. Cut in half so you have 2 long rectangles, place on baking parchment on a baking sheet and chill in the fridge. 2 Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat, cook until just tender (about 5 mins), drain and leave to cool. 3 Meanwhile, remove the chorizo skins…

Our Food writer, Chelsie Collins, is always eating out to get new ideas. Each month, she adapts the standout dishes from a new restaurant to create a menu that you can cook at home. @chelsiecollins1 The Galley had me at salted caramel tart. One mouthful and I knew I had to share the recipe – try it and you’ll see what I mean. Perfectly smooth, just-set filling and a crisp base in an elegant no-fuss slice. Salted caramel is still trending as a flavour combo and head chef Marcel Grzyb, formerly of Randall & Aubin, gets the sweet, salty, bitter balance just right. Galley, in Islington’s Upper Street, is the kind of place I wish I had on my doorstep – casual enough to drop in for a quick weeknight…

When you create something that tastes fantastic, half the pleasure is sharing it with your nearest and dearest. But what’s the key to making a guaranteed crowd-pleaser? It’s using quality products such as Philadelphia cream cheese. Delightfully fresh in taste and creamy in consistency, with Philadelphia at the heart of your culinary creations, you can’t go wrong. Try food writer and TV baker Jo Wheatley’s favourite Philadelphia recipes here. Something of a sharing angel in the kitchen, she loves to cook for other people and intuitively creates dishes that will be a hit with everyone. Her mini cheesecakes are the perfect size for a one-person indulgent treat – the Philadelphia gives them a creamy texture and luxurious taste. The creaminess of the topping for the filo cups, meanwhile, is the…

HOW WE TESTED We weighed a variety of ingredients in different-shaped bowls and tins to test the accuracy and stability of the scales. What we looked for Accuracy: we wanted scales that ideally weighed to the gram. Maximum weight: scales can only bear a certain amount of load. Liquid measurements: scales should offer a variety of units – millilitres come in handy. Reading panel: we looked for large, bright LED displays. Ease of cleaning: scales should be easy to wipe clean. BEST INNOVATION Judge solar-powered scale (£20, millyskitchenstore.co.uk ) If used regularly, scales can quickly eat up batteries. No worries with this one. However, it wasn’t as precise as other scales, gram for gram. Measures up to 5kg. BEST BUDGET OPTION Spectrum scale (£7.99,…

SERVES 3 PREP 30 mins plus chilling COOK 20 mins MORE EFFORT For the burgers 400g lamb mince 2 tbsp tandoori paste 1 tsp cumin seeds For the raita 1/2 cucumber 150g pot plain yogurt 1/2 small pack mint, leaves chopped For the bhajis 100g plain flour 1 tbsp garam masala 1 tsp bicarbonate of soda 1 onion, halved and finely sliced 3 tbsp sunflower oil To serve 3 burger buns (we used brioche buns), toasted a few lettuce leaves red onion, thinly sliced mango chutney 1 First, make the burgers. Tip all the ingredients into a bowl with a good pinch of salt and squeeze together with your fingers. Shape into three patties and chill in the fridge. 2 For the raita, grate the cucumber and squeeze out as…

INTRODUCING Coxinhas Pronounced co-sheen-yas, these little croquettes stuffed with chicken and spices are popular snacks served in bars all over Brazil. The name means ‘little chicken thigh’ in Portuguese – because of their shape. Why they’re on trend This is the summer of Rio, so coxinhas are a great way to enjoy a taste of Brazil at home as you watch the Olympics, starting on 5 Aug (check bbc.co.uk for full coverage). Deep-fried and served with a squeeze of lime, or dipped in mayonnaise spiced up with hot sauce, they’re perfect with drinks. How to make them Ask any Brazilian for a coxinhas recipe and no two will be the same: with or without a bone, with or without potato, and different spices, shapes and sizes. David Ponte, co-founder of…

‘The secret to this cocktail is squeezing as much lime into the sugar as you can,’ says Joyce Rodrigues Peres, who runs CDOB, the Brazilian Cultural Centre in Birmingham. ‘Add more ice to make a large, weaker caipirinha or use less for a short, strong drink.’ CDOB hosts regular pop-up restaurant events, carnival parties, and traditional Brazilian festivities like Festa Junina, along with dance classes and restaurants. Find out more at cdob.co.uk . Frozen caipirinha SERVES 4 PREP 10 mins plus at least 4 hrs freezing NO COOK 2 limes, halved 6 tbsp golden granulated sugar 400g ice 200ml cachaça 1 Cut each of the lime halves into four chunks. Put in a large mortar with the sugar and squish well with a pestle to break them down – they…

Taste Collectiv chermoula sauce, £3.99, tastecollectiv.com This punchy sauce, full of preserved lemons, fresh herbs and North African spices, is good with barbecued meat or tossed into a salad. Mello mild chilli roasted watermelon seeds, £3, Whole Foods These seeds are high in fibre, protein, iron and magnesium. An addictive, nutritious snack, they also add an extra crunch to summer salads. London Borough of Jam rhubarb & cardamom jam, £6, shop.national  theatre.org.uk The perfect balance of rhubarb and warming cardamom, this jam turns cakes, bakes and puds into something special. Charlie’s oak smoked trout (250g), £13.25, charliestrout.co.uk Mix things up at your picnic with this trout, raised in Hampshire’s chalk rivers. Meaty and delicate, it makes a great alternative to…

Skinted Russell Hobbs 0.9-litre compact deep fryer, £14.99, Dunelm Ideal for a small kitchen, this little fryer is easy to use and economical – not only in its price, but also the oil you need. It can fit one large or two small portions of chips, but you’ll need to fry doughnuts individually. Minted DeLonghi PremiumFry deep-fat fryer, £94.98, delonghi.com Large enough to cook chips for a family of five or to batch-cook doughnuts. You can drain the oil and dismantle the fryer, making cleaning easy. It also has a ‘cool zone’, so food that falls to the bottom won’t burn or smell.…

GF LIVE Discover a BBC Good Food Show near you. Find out more on p100 – subscribers can save 25% on tickets. GF ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. EAT WELL FOR LESS Good Food Eat Well: Cheap and Healthy (£12.99, BBC Books) is out now, packed with quick and nutritious recipes perfect for midweek family meals. OUR DIET PLAN It’s not too late to sign up for our summer diet plan. For 7 days of healthy recipes, search ‘summer diet plan 2016’ on bbcgoodfood.com.…

There’s no million-pound recording contract, or the promise of a number one album. Just a trophy, a round of jolly hugs and perhaps a few tears from the usually unflappable Mary Berry. Yet this is the most hotly contested competition on television. Sorry, Simon Cowell – Paul Hollywood rules. The faux-amateur approach – a WI-style cake contest, all fluttery bunting and floral aprons – belies its success. Bake O has gone global with 20 versions worldwide. The 2015 final, was watched by a sti peak of 15 million BBC One viewers, making it last year’s most-watched programme. So what does it take to translate 10 weeks of tension, tears – and the very occasional tantrum – in the ‘tent' into a dream career of baking for a living? As the…

‘I’ll never forget that first taste of aubergine… it was the flavour of a place I didn’t know’ Good Food’s contributing editor Diana Henry is an award-winning food writer. Her 10th book, Simple (£25, Mitchell Beazley), is out next month. Each month she showcases a seasonal ingredient. @ DianaHenryFood Two things I tasted in my teens left me lost for words. The first was pizza. Many foods we now take for granted just weren’t available in Northern Ireland in the late Seventies. When an Italian family opened a pizza place, we drove there on a rainy night and devoured a Margherita in the car. Eating it in the dark intensified the experience. Those flavours – scorched dough, sweet onions, milky mozzarella – were like nothing I’d had before. The second…

• What’s in Boundless vegetables and moderate amounts of fruit; sustainable fish; meat and dairy from pasture-reared, free-range animals (use the bones to make broth); saturated fat (coconut oil, butter, lard, ghee); wholegrains, nuts and seeds (soaked to make them more digestible); unrefined vegetable oils; raw food (cacao, honey, milk); fermented food (yogurt, kefir, kimchi). • What’s out Anything that’s processed in a harmful way (hydrogenation, solvent extraction); refined flours and sugars; factory-farmed meat; additives; caffeine; refined vegetable cooking oils; wheat. Where do you stand on this subject? Tell us at hello@bbcgood foodmagazine.com…

Hannah’s protein-packed lunch Hannah England, 29, is one of only three British women to have run 800m in under two minutes, and 3,000m in under nine minutes. She competed at the 2012 Olympics. ‘I usually train twice a day, so getting enough quality food to fuel my sessions is really important. I don’t respond well to gluten, so I plan meals ahead – it’s not always easy to grab food on the go. ‘I run for 30-40 minutes before breakfast, then have porridge with peanut butter, fruit and a smoothie. Lunch is often a quinoa salad. I snack on rice pudding and have co ee to set me up for my next training stint at around 4pm. ‘For my evening meal I usually have a baked sweet potato, a roasted…

We’ve teamed up with one of our favourite chef contributors, José Pizarro, to plan a wonderful dinner at his buzzing Bermondsey Street restaurant, Pizarro – and you’re invited. José, who has lived in London for over 16 years, is a regular guest chef on BBC Saturday Kitchen. His knowledge and passion for Spanish food is unbeatable, and his three London restaurants are always lively, with guests enjoying jamón, sherry and his signature dishes, including amazingly tender presa Ibérica – pork from acorn-fed pigs that is served like steak. José and his team have created an exclusive menu of dishes to share for this special event. On the night, he will introduce the menu and share his experiences and stories of being a chef, restaurateur and cookery book author. Pizarro is…

Spanish-born Miriam González Durántez studied law at the University of Valladolid and won a postgraduate scholarship to the College of Europe in Bruges, Belgium, where she met Liberal Democrat MP Nick Clegg. They married in 2000 and have three sons. Read her family blog at mumandsons.com. The dish I grew up with My family live in the Castilla region, in central Spain – and the summers can get extremely hot. On days like these, families across Spain will eat gazpacho, which they keep in jars in the fridge. I grew up with ajo blanco, or ‘white garlic’, which is a kind of almond gazpacho, and I still make this chilled soup today. I was raised in the rural village of Olmedo. My mother and brother still live in the village,…

Cyprus-born Nadia Stokes was raised eating goat, so when she moved to Britain, she was surprised to find that it was almost impossible to buy the meat. But what shocked her was discovering that UK male dairy goat calves (kids) were being slaughtered at birth because there was no demand for their meat. When Nadia met and married fellow food-lover Nick Stokes, the couple decided to champion the meat they both adored. Nick, from Yorkshire, first tasted kid goat meat when he went to Cyprus to meet Nadia’s father. Two years ago, they set up a street-food stall called Gourmet Goat at London’s Borough Market, selling both raw goat meat and eastern Mediterranean specialities, including slow-roast kid, kid goat sausages and koftas - made to Nadia’s grandmother’s recipe. They also…

This month I’ve been inspired by a classic BBC Good Food recipe that also happens to be one of my children’s favourite dishes: a veggie lasagne. The original recipe uses a shop-bought sauce, but I’ve made my own tomato sauce. It’s quick and clever, made simply with a few whole tomatoes that are popped into the oven. I’ve put in a few extra vegetables for good measure and added more cheese for a golden finish. You could add other ingredients – such as peppers or aubergines – if you fancy. However, as it stands, it is balanced with sweet tomatoes, rich ricotta and a great whack of delicious green vegetables. John Torode’s courgette lasagne SERVES 6 PREP 20 mins COOK 1 hr 25 mins EASY 8 plum tomatoes, halved 2…

From technicolour castles to all-singing, all-dancing street parades, Disney serves up unbeatable family fun. But what the ‘House of Mouse’ and Orlando’s many other theme parks are not renowned for is decent food. Inside the parks, pretzels, pizza and pop still prevail, however at their fringes and in outlying neighbourhoods, innovative restaurants are fast appearing, making all the queues and costumed parades a lot more palatable for parents – as I discovered when I toured Orlando with my ten-year-old daughter. A great example of this new-generation food destination is Disney Springs, within the city-like sprawl of Walt Disney World (Magic Kingdom, along with Epcot, Hollywood Studios and Animal Kingdom parks, to name just a few). If you overlook its polished, manicured Truman Show- style aesthetic, this waterfront hamlet of high-end…

“Today there’s so much choice when it comes to feline diets, with wet and dry formats, complete and complementary options, and lots of flavours to appeal to the owner’s desire for variety. However, we must remain true to the cat and not apply anthropomorphic tendencies. Tailored Nutrition is about giving the most precise nutritional support to each cat to help meet their unique requirements. Tailored nutrition takes into account their species and life-stage, as well as other factors such as breed, lifestyle and sensitivities. By tailoring their diets in this way we can go beyond just providing nutrition to survive – we can offer tailored nutrition to help them thrive. Whether it’s prebiotics for digestive function or nutrients to support skin health, tailored nutrition is about supporting the individual that…

Swedish Glace Smooth Vanilla (750ml), £2.20, all major supermarkets This soft-serve vanilla, made with soy, is good value compared to others on the market. Booja-Booja Hunky Punky Chocolate (500ml), £5.99, Waitrose We would never have guessed that this ice cream alternative, made from just four ingredients, was dairy-free. It was wonderfully rich. The Coconut Collaborative Raspberry Snowconut (500ml), £4.99, ocado.com The flavour of this frozen coconut milk yogurt is natural, not too sweet and distinctly raspberry, with a very pleasant back note of coconut. Nude Spoon Creamy Coffee Kiss (500ml), £7.50, see nudespoon. com  for stockists Intensely coffee-flavoured, this ice cream, sweetened with coconut sugar, is ideal for a dairy-free dinner party dessert. Coppa Della Maga Coconut & Strawberry…

MAKES 14 PREP 30 mins plus chilling COOK 1 hr MORE EFFORT 2 boneless, skinless chicken breasts (300›350g) 450g floury potatoes (such as King Edward), peeled and quartered 2 tbsp olive oil 1 large onion, finely chopped 4 tbsp Cabana spicy malagueta marinade (available at cabana-cabanabrasil.com cabanabrasil.com) or Cholula hot sauce 100g plain flour 2 eggs, lightly beaten 100g panko breadcrumbs vegetable oil, for deep-frying 1/2 small pack flat-leaf parsley, chopped 1 Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid. 2 Bring the liquid to the…

TRENDING The milkman Many abandoned the doorstep pint, but the milkman is making a comeback, as customers realise cheap supermarket milk is not sustainable for farmers. Frozen avocado Despite our avocado obsession, we haven’t cracked the ripeness issue. Tesco is now selling them frozen – guaranteed ripeness whenever you fancy avo toast. White port Sales are up by 25% since last year, according to Waitrose. Drier and more bitter than red, white port is gaining popularity at cocktail bars in London. Fried chicken ice cream Yes, you read that right. Chefs in Japan created the soft-serve ice cream. Apparently it’s a delicious combination of sweet and salty. DESCENDING Service charges Following relevations that staff don’t always receive the service charge added to bills, some restaurants are scrapping it. London’s Kojawan…

PBJ Sandwich raspberry ripple ice cream between peanut butter cookies and cover with a sprinkling of chopped salted peanuts. Flapjack Swirl golden syrup through clotted cream ice cream, then sandwich between oat cookies (use ones with dried fruit for the ultimate flapjack nostalgia). Birthday Stir popping candy through vanilla ice cream. Sandwich it between white chocolate cookies and roll in coloured sprinkles. Kid heaven. Piña colada Scoop coconut ice cream between coconut cookies and sprinkle with chopped dried pineapple. Sit back and think of the beach. Tiramisu Combine your favourite liqueur with coffee ice cream, then sandwich between double chocolate cookies. Adults only!…

Want to give your kids a taste of the good life this summer? There are around 1,000 pick-your-own farms in the UK. Mainly located on the outskirts of cities, they are perfect for a day out. There’s more up for grabs than strawberries: everything from cherries and courgettes to wild flowers and herbs can be picked and foraged. Some farms, like Garsons in Surrey, have over 30 different pickings. To improve the shelf life of any soft fruit you pick, try to keep the stalks attached by severing the stem above the fruit with your fingernails. Visit bbcgoodfood.com/pick-your-own to find a farm near you.…

TRY THIS RECIPE FROM THE SERIES Phil Carmichael is executive chef at Berners Tavern in London ( bernerstavern.com ), which he opened in 2013. This is Phil’s second time on Great British Menu , and he is pitted against Andrew Birch, head chef at Fishmore Hall in Ludlow, and Adam Bannister, co-owner of Slice in Swansea – the chef who beat him in the Wales heat last year. Phil’s recipe is inspired by what is reportedly the Queen’s favourite cup of tea. A cup of tea for Ma’am SERVES 10 PREP 1 hr 10 mins plus chilling overnight COOK 35 mins A CHALLENGE For the tea cream 850ml double cream 280ml milk 21/2 tsp loose-leaf Earl Grey tea 170g white caster sugar 5 gelatine leaves For the orange gel 50g…

1 Plan ahead ‘I tried to predict which technicals might come up. My husband created a spreadsheet of the five previous series. Before the semi-final, he said, "I think they’re going to do a chocolate sou›lé." Did I listen? No! He brings it up, now and again as ammunition.’ 2 Swot up ‘Before the show, I bought Paul and Mary’s books. I didn’t make many dishes, but looking at the recipes helped.’ 3 Don’t fight gravity ‘When the judges want something big, scale it back – that gives you a fighting chance of it not falling apart. If they want a stack of cheesecakes, do small-ish ones. It gives you more time and it's more achievable.’ 4 Flavour to the max ‘It has to look great, but flavour is what…

Good Food’s contributing editor Tom Kerridge is chef-owner of The Hand & Flowers and The Coach pub – both in Marlow, Buckinghamshire. Every month he creates exclusive new seasonal recipes. @ChefTomKerridge Harissa lamb with smoked aubergine & black olive dressing SERVES 2 PREP 20 mins plus at least 3 hrs marinating COOK 1 hr MORE EFFORT 2 x 250g lamb rumps 1 tbsp olive oil For the harissa 4 red chillies (medium heat) 10 garlic cloves 2 tbsp olive oil For the black olive dressing 50g pitted black olives 2 anchovies 6 basil leaves 2 tbsp extra virgin olive oil For the smoked aubergines 2 aubergines 1 tsp olive oil 1 tsp ground cumin 1 tsp ground coriander 3 tbsp double cream juice 1 lemon 1 To make the harissa,…

Blackcurrant & lemon verbena shrub A shrub is a fruit syrup that has been preserved with vinegar to capture the flavours of the fresh fruit. As shrubs are made with raw, naturally fermented vinegar, they are packed with probiotics which are good for digestion. MAKES approx 1 litre PREP 10 mins plus 5›6 days macerating COOK 5 mins 600g blackcurrants, washed and stems removed 4 tbsp dried or fresh lemon verbena leaves 300g sugar 400ml raw cider vinegar fizzy or still water, to serve lemon verbena or lemon balm sprig, to serve (optional) 1 First, sterilise a large jar or bottle. Wash in hot, soapy water, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Put the blackcurrants in the…

Diner Sloppy Joes SERVES 6 PREP 5 mins COOK 30 mins EASY 1 tbsp vegetable oil 1 onion, finely chopped 2 small red or yellow peppers, finely chopped 2 garlic cloves, crushed 400g minced beef 2 x 400ml cans chopped tomatoes 2 tbsp chipotle or smoky barbecue sauce 4 cheese slices 6 burger buns crispy onions, to serve iceberg lettuce, to serve 1 Heat the oil in a deep frying pan, then fry the onion, pepper and garlic for 8-10 mins until softened. Add the mince, breaking it up with a wooden spoon as you go, and stir until it browns all over. Tip in the tomatoes and chipotle, or barbecue sauce, and add a little seasoning. Simmer for 10-15 mins until the sauce has thickened. 2 Put the cheese…

Breakfast muffins Based on the flavours of carrot cake, these have a surprise ingredient – beans! They add a lovely texture and help to provide 1 of your 5-a-day. MAKES 12 PREP 10 mins COOK 20 mins EASY 2 x 400g can cannellini beans in water, drained 2 tsp ground cinnamon 100g porridge oats 4 large eggs 2 tbsp rapeseed oil 4 tbsp maple syrup 2 tsp vanilla extract zest 1 large orange 170g carrot, coarsely grated 100g raisins 80g pecan halves, 12 reserved, the rest roughly chopped 2 tsp baking powder 1 Heat oven to 180C/160Cfan/gas 4 and line a 12-hole mu n tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with…

Good Food’s contributing editor Rosie Birkett is a food writer and stylist. Her cookbook, A Lot On Her Plate, is out now (£25, Hardie Grant). Each month she creates modern, seasonal recipes for Good Food. @rosiefoodie Roast salmon with preserved lemon Lightly curing the salmon with preserved lemon-flavoured gin gives the fish a deep citrus note. It also draws out moisture and firms up the flesh to give lovely flakes. Roasted salmon is often a dry, joyless affair – marred by white albumin (the proteins in the fish that congeal as you cook it) leaching out. This quick cure minimises that white stuff too. SERVES 4 plus leftovers PREP 50 mins plus at least 2 hrs marinating COOK 25 mins MORE EFFORT 40g preserved lemon, flesh and pith removed100ml…

Good Food’s contributing editor Emma Freud, a journalist and broadcaster, reports on the Manhattan foodie scene for us every month. @emmafreud Cooking with alcohol is a big deal here – boozy dishes crop up on menus all over the city. Let me walk you through an entirely alcoholic meal made with some of the spirited delights I’ve found in American cookbooks, eaten from food trucks, or tried in Manhattan restaurants on your behalf (seriously, I love this job). Appetizer Masha & The Bear, a Russian restaurant in Williamsburg, serves beetroot-infused vodka ON TAP. You can blend this with beetroot soup, crème fraiche, lemon and ice – and drink it in shot glasses as a vodka borscht. It’s the perfect canapé, because if you drink so many you forget to have…

Angela Hartnett’s sardine pasta This dish reminds me of summers in Italy, sitting on the terrace drinking a glass of crisp white wine with friends and family. It’s light, fresh and has plenty of flavour from the sardines, which are rich in omega-3 fats. As with many Italian recipes, it’s about simplicity, but this is special enough to serve to friends for a casual dinner too. SERVES 4 PREP 10 mins COOK 40 mins EASY 1 tbsp olive oil1 small onion, finely chopped4 garlic cloves, finely chopped pinch dried chilli flakes300g very ripe cherry tomatoes, halved350g dried bucatini (or spaghetti)8 sardine fillets, cut into small pieces small handful basil, torn small handful parsley, chopped 1 Heat the oil in a large frying pan over a medium heat. Add the onion,…

Besides football, there’s another, more unexpected passion we share with Brazilians: sparkling wine. It’s so popular that the town of Garibaldi in south Brazil was one of the first of the far-flung places where champagne house Moët & Chandon set up an outpost, Chandon do Brasil. You might think Brazil would be too hot, but they’ve been making sparkling wine for thirsty locals using chardonnay, pinot noir and welschriesling (a central European white grape) since 1973. While we go so crazy for prosecco that there’s constant talk of a shortage, homegrown moscato is the other fizz that’s big in Brazil. It’s made in vast quantities for the domestic market and, thanks to the publicity o ered by the 2014 World Cup and this year’s Olympic Games, it has made its…

Bernardi’s A step away from the Marble Arch end of Oxford Street is Bernardi’s, a modern Italian restaurant with the feel of a chic local. The menu includes dishes to cover every type of all-day eating, from cicchetti (small plates) such as polpette, n’duja & taleggio arancini and courgette & pecorino frittata (all under £5); mains, such as lamb shoulder ragu; and a range of pizzette and salads. bernardis.co.uk CD Piquet One of the capital’s hidden gems, near the top end of Oxford Street, Piquet’s great-value Sunday lunch is £23.50 for three courses. Eat upstairs in the huge bar or in the busier basement. The signature dish on a menu of modern classics is the pithivier of Littlebourne snails, and if you want to see one of chef Alan Pickett’s collection…

YOUR WEEKEND CHALLENGE Fruit-infused alcohol One way to preserve gluts of red fruit is to infuse their flavour into alcohol. The strained syrupy fruit is delicious with ice cream or in a crumble mix. The juice goes wonderfully slushy if kept in the freezer and can be served in small portions as a boozy sorbet. Here’s what you’ll need: Fruit 300g of any of the following: raspberries, strawberries, red or black currants, blackberries, damsons, plums (stoned), cherries, sloes (frozen overnight, then defrosted) or rosehips. Alcohol 700ml vodka, gin or white rum. The finest batches I’ve created have been made with the best-quality alcohol. Sugar 150g white caster sugar will give you a sweet taste – it isn’t essential though and the fruit will still infuse without it. How to do…

This street food dim sum from Beijing is an authentic type of bao bun that’s fried then quickly steamed, so it pu s up in the pan. Street vendors make and cook them to order, and they vary in size from a mouthful to the size of a bread roll. I’ve chosen a vegetarian filling, but these buns can also be filled with minced chicken, pork or prawns. Ching is a British-Chinese chef and writer, known for her dynamic approach to Chinese cooking. She will be competing in the new series of Celebrity Antiques Road Trip on BBC One later this year. @Chinghehuang Steam-fried bao buns (Sheng jian bao) MAKES 20 PREP 1 hr 30 mins plus 1 hr 50 mins rising COOK 30…

I cooked John Torode’s MasterChef makeover chilli con carne (May) and it was just magnificent. The flavours were wonderfully layered and deep, and the tomato mole was sublime. We will never eat any other chilli recipe again! Deborah Jones Railton, Anglesey You’ve been telling us how much you enjoyed the BBC Good Food Show Spring. To book for future shows, see page 100 . @BridgetWatts97 My mum won’t stop smiling, think she loves @PaulHollywood even more now. @nevernaughtynix Just had a delicious 3 courses at the @BBCGoodFoodShow summer kitchen. The choc brownie was to die for! Great show as always! You’ve been posting our recipes… #bbcgoodfood @aislingsfoodology Aisling’s almond crêpes with avocado & nectarines are from our healthy diet plan (find it online). It makes a fantastically…