Innholdsfortegnelse for April 2023 i Good Food

King prawn & fish curry, butternut squash lasagne, one-pot braised lamb – what will you cook for family and friends during this month of celebrations? Our team and contributors have created a world of imaginative recipes, from savoury stars, like our roasted carrot & whipped feta tart, to Anisa Karolia’s rose & pistachio milk cake, and the cutest hot cross bun French toast dippers – take a look on page 16. I guarantee your mood will be instantly sunnier! April is the perfect time to launch our Sow, Grow, Glow feature, too. With our friends at BBC Gardeners’ World, we explore how growing your own can help you cut down on waste and save money, and we’ve shared nutritious recipes to use up your lovingly harvested crops. We’ll be running…

Easter millionaire’s squares These colourful no-bake squares are the perfect treat – great for when friends come round, or if you’re visiting family over the Easter break. MAKES 9-16 PREP 30 mins plus 2 hrs chilling NO COOK EASY V 100g unsalted butter100g dark chocolate, chopped into small pieces100g marshmallows (vegetarian, if needed)125g crispy rice cereal For the caramel layer 397g can condensed milk100g unsalted butter100g light brown soft sugar For the topping 300g white chocolate, broken into pieces a mixture of food colouring gels (we used pink, yellow, green and blue) mini chocolate eggs, to decorate (optional) 1 Line a 20cm square cake tin with baking parchment. Tip the butter, dark chocolate and marshmallows into a saucepan over a low heat and warm for 2-3 mins, stirring occasionally until…

Jay Singh – a DJ and producer known as ‘Indian Man’ – grew up in Bristol, and recalls a strong urge to always stay connected to his family and Punjabi heritage. “My mum is Welsh and my dad’s Bristolian, and it’s important for my Indian grandparents to pass down their knowledge and roots,” he says. “Generation by generation, the culture dilutes unless you keep it alive, so I’ve always made an effort to listen to my grandparents’ wisdom and learn about Punjabi culture.” That connection has flowed through the food of one generation to the next in Jay’s home. He says, “Food, love and discipline. That’s the deal, especially with my grandma. If you’re going to eat Bebeji’s food, you listen to her rules and advice.” When Jay was 23,…

B&B by the Sea, BBC Two Celebrities including Deborah Meaden, Si King, Shirley Ballas and Fred Sirieix travel to a hideaway on the coast of Northern Ireland, where they work as part of the B&B team. They’re joined by chef Alex Greene to cook recipes using fresh, local ingredients. Watch from 10 April or catch up on iPlayer. The Food Programme, Radio 4 Leyla Kazim explores the past, present and future of the great British institution, the humble caff. Listen on 23 April or catch up on BBC Sounds. MasterChef, BBC One Gregg Wallace and John Torode welcome a fresh batch of amateur cooks to the MasterChef kitchen to put them through their paces. Starting mid-late April. Catch up on BBC iPlayer.…

Bulgur & aubergine pilaf We’ve made aubergine the star of this meat-free main, which is a useful source of nutrients. The skin contains the antioxidant compound nasunin, which is thought to support the heart. Aubergine is also good source of fibre and vitamin B1 (also known as thiamin), which the body can’t make on its own. SERVES 2 PREP 10 mins plus resting COOK 35 mins EASY V 4 tsp rapeseed oil2 onions, halved and thinly sliced (about 280g), scrunched to separate the pieces1 tbsp finely chopped ginger75g bulgur wheat1 tsp vegetable bouillon powder½ tsp cumin seeds400g can chickpeas, drained1 aubergine (about 260g), thinly sliced, or halved and sliced if it’s a thicker one20g coriander, chopped30g feta, crumbled (vegetarian, if necessary)10g toasted flaked almonds 1 Heat 2 tsp of the…

THE BENEFITS OF GROWING YOUR OWN In this new series, we’ll show you the many perks to growing your own. You’ll have the satisfaction of nurturing something from seed to plant, as well as turning homegrown produce into something delicious, which is often cheaper. You’ll have more nutrient-rich fruits and vegetables, while reducing waste. Plus, there’s the sense of wellbeing you get from losing yourself in an activity. bbcgoodfood.com/article/sow-grow-glow What to grow now PEAS & BEANS Peas and broad beans are legumes, which provide protein, making them particularly good for vegetarians. They’re exceptionally hardy, so if you sowed some last autumn, you could be gearing up for picking now. Just one seed can result in a large plant, producing masses of pods. And, as they grow upwards, they don’t take up…

MAKES 10 PREP 30 mins plus 1 hr 30 mins proving COOK 35 mins MORE EFFORT V ❄ 7g sachet fast-action dried yeast500g strong white bread flour, plus extra for dusting2 tbsp light brown soft sugar vegetable oil, for the bowl1 tbsp bicarbonate of soda1 egg white, beaten (save the yolk for another recipe) seeds of your choice, for the topping (we used sesame seeds) 1 Mix the yeast with 300ml lukewarm water. Combine the flour, sugar and 1 tsp salt in a large bowl. Pour in the yeast mixture and mix into a rough dough. Tip out onto a work surface and knead until smooth and elastic, about 10 mins. Put the dough in a lightly oiled bowl and cover with a cloth. Leave to prove in a warm…

We’ve taste-tested Easter products from 10 supermarkets to find the best Easter eggs, hot cross buns and seasonal treats on UK shelves. This year, our expert panel blind-tasted more than 120 products across 17 categories. The judges submitted their comments and a score out of 10 for each product through anonymous online forms, all overseen by an independent adjudicator. You can find the full results for all the categories and runners-up on bbcgoodfood.com/bbc-good-food-easter-taste-awards. WHITE CHOCOLATE EGG WINNER Waitrose & Partners raspberry ribbon Easter egg £7 (175g) A colourful egg that looks impressive and tastes premium. It’s packed with tangy freeze-dried raspberries that cut through the sweetness of the white chocolate without being overpowering. MILK CHOCOLATE EGG WINNER Asda Extra Special honeycomb, pretzel & caramel milk chocolate egg £7 (400g) This generously sized egg…

Can you smell it? Freshly cut grass, a whiff of warmth in the air from the sunshine (that’s often mixed with a few showers this month) and, above all, the promise of warmer days to come – a sense of triumph that we’ve emerged from the first quarter of the year unscathed. With these little victories in mind – and the fact that Britain’s national drink is one that’s often used for celebrations – there’s one beer that epitomises good vibes for me this year. Good Lager (4.5% ABV, see right) is a top-class beer from Kelly and Bob, founders of Good Chemistry in Bristol. British craft lagers do not stray far from the norm – a straw-coloured pour with the usual malty breadiness, clean, crisp and moderately bitter –…

BBC GOOD FOOD PODCAST Discover our brilliant new podcast every Tuesday, where hosts including Tom Kerridge quiz cooks, chefs and producers about their favourite dish. Listen on bbcgoodfood.com/podcasts or wherever you get your podcasts. Our GF Nation Survey shows that the energy crisis is putting the Sunday roast at risk, because many of us prefer not to switch on the oven. Getting together to share a meal with family and friends doesn’t have to cost the earth. The Save Sunday Lunch campaign has budget-friendly, energy-efficient recipes from Good Food’s diverse community of food lovers. For inspiration, go to bbcgoodfood.com/sunday-lunch. Turn to p98 to make Melissa Thompson’s masala spatchcock chicken with mustard seed potatoes (pictured). COOK THE COVER (p10) RECIPE Cassie Best PHOTOGRAPH Jonathan Gregson FOOD & PROP STYLISTS Esther Clark,…

Salmon & scrambled eggs Good scrambled eggs require care. Never salt the eggs beforehand. It breaks the proteins down which, like using older eggs, can make the end product ‘bitty’. You need really fresh eggs to get a gloriously fluffy result. Cook patiently on a low-medium heat, letting the eggs solidify as if cooking an omelette, then start breaking them up. Rather than smoked salmon, I prefer scrambled eggs with delicious hot-smoked salmon, on toasted rye bread with an obscene amount of butter. Chef Sam Grainger, co-owner of Madre and Belzan, Liverpool Takikomi gohan Takikomi gohan refers to rice dishes in which rice is cooked with meat, tofu or vegetables in stock seasoned with dashi, soy sauce, mirin or sake. It’s a whole meal in one bowl. One breakfast favourite…

During Ramadan, Muslims around the world abstain from eating between sunrise and sunset. This year, we expect it to be around 3am to 8pm – we follow the lunar calendar, so it’s about 10 days earlier each year. As well as prayers, charity, self-reflection and trying to better one’s self, food also plays an important part in Ramadan. We have a pre-dawn breakfast, usually eggs, toast and tea or cereal, and break our fast with dates at sunset. Dates are recommended because they help replenish vitamins. Traditionally, a Ramadan table spread would include starters. My family enjoys lamb and mint samosas, chicken and cheese pastries and, of course, crispy pakoras. My children love butter chicken, but we could also prepare non-traditional food like noodles, lasagne or fish and chips. For…

For Jewish families like mine, the festival of Passover (Pesach) can be challenging in terms of meal planning. All grains are off limits, which means no bread, pasta, rice and, for many English Jews, beans and legumes. The eight-day celebration commemorates the departure from slavery in Egypt, which happened in such a hurry that there wasn’t time to wait for their bread to leaven. They ate only unrisen bread for their entire journey, so that’s what we’re commemorating. So, during this time, the only wheat-based food we eat are specially baked crackers called matzo, which are made and baked within 18 minutes, so do not have time to leaven. Luckily, my daughter, Kitty, adores them with her favourite toppings or turned into a crunchy base for a pizza, and even…

Supergreen soup with yogurt & pine nuts SERVES 2 PREP 5 mins COOK 25 mins EASY V Heat 2 tsp olive oil in a medium saucepan over a low-medium heat and cook 1 chopped onion with a pinch of salt for 10 mins, stirring occasionally until softened but not coloured. Add 2 crushed garlic cloves and cook for 1 min more. Tip in 1 potato, cut into small cubes, followed by 600ml vegetable stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add 120g mixed watercress, rocket and spinach salad, and let it wilt for 1 min, then transfer to a blender and blitz until completely smooth. Ladle the soup into bowls. Divide 150g natural yogurt between them and top…

2 for 1 Gardens entry card & guide + FREE SEEDS Subscribe NOW to get the May issue! 2 for 1 Gardens entry card & guide Subscribe before 12 April to start your subscription with the May issue, which includes the 2 for 1 Gardens entry card & guide. Enjoy 2 for 1 access to 416 gardens nationwide. PLUS receive a bumper pack of 6 free seeds, worth over £14 2 EASY WAYS TO SUBSCRIBE Call 03330 162123* and quote code GWGF423 Visit buysubscriptions.com/GWGF423 Subscriber CLUB Experience more as a BBC Gardeners’ World Magazine Subscriber Club member with: 1 FREE delivery direct to your door 2 GardenersWorld.com Premium, giving you access to special subscriber-only content 3 2 for 1 Gardens entry card & guide Save £££s on garden visits across the UK.…

BBCgoodfood CHEESE CLUB in partnership with cheesegeek Calling all cheese lovers! We’ve teamed up with fellow enthusiasts cheesegeek to bring you some of the finest dairy produce in the UK. There’s no obligation, and we guarantee you’ll enjoy every cheese – or your money back. For £39.99, you’ll receive • Cheeses exclusively selected for BBC Good Food by experts from the world of cheese• Four amazing artisan cheeses (about 200g each) from some of the most-respected cheesemakers in the UK• A jar of cherry & amaretto jam to pair with the cheeses• Tasting notes and a scorecard The expert Cheesemonger and author Ned Palmer works with cheesegeek and the BBC Good Food team to curate selections for the BBC Good Food Cheese Club. He is the founder of The Cheese…

My mum wasn’t a great cook, but she knew how to feed her four sons. She worked three jobs, so time and money was tight, but she knew what to do with both. She was a pioneer of nose-to-tail eating before it was trendy. Sunday lunch was often roasted cow’s heart or pork shank – knuckle – boiled with carrots, potatoes and dried peas. It’s that memory that drew me to Gennaro Contaldo’s pork knuckle ragu recipe in his new cookbook, Gennaro’s Cucina. He explains, “Cucina povera is the basis from which all our favourite Italian dishes come. It originates mainly from rural areas, where meals were created using a limited number of ingredients – either what people grew, or what little they could afford to buy. In doing so,…

SERVES 2 PREP 5 mins EASY V 1 lemon, juiced1 tbsp golden caster sugar small handful of mint, leaves picked100ml white rum100ml limoncello ice300ml soda water 1 Put the lemon juice, sugar and half the mint leaves in a cocktail shaker. Bash with a cocktail muddler or the end of a rolling pin until the sugar has dissolved. 2 Pour the rum and limoncello into the shaker and add a handful of ice. Cover with the lid and shake until the outside of the shaker feels cold. 3 Fill two tall glasses with ice, then strain in the cocktail and top up with the soda water. Garnish with the remaining mint leaves to serve. GOOD TO KNOW vegan • gluten free PER SERVING 285 kcals • fat none • saturates…

15 - 18 June 2023 | NEC Birmingham Entertainment | Tasting | Shopping | Inspiration Looking to fill your kitchen with inspiration this summer? Be bold with your kitchenware and shop from Bean and Bemble’s unique range to add a splash of colour to your prep, or if you’re looking to enhance your al fresco dining with Woody Oven’s portable pizza ovens to create authentic pizza in under 60 seconds – sounds like bliss! In need of more inspiration? Pick up one of our talented chefs’ or experts’ cookbooks and try some delicious new recipes. We’ll be joined by Ainsley Harriott, Michel Roux, Nadiya Hussain, James Martin and more. We have all the ingredients for a great day out. Book your tickets today and enjoy 20% off when you use…

Fat rascals Originating in Yorkshire in the 19th century as a teacake containing butter and cream, these will make a fun addition to an afternoon tea. MAKES 6 PREP 20 mins COOK 20 mins EASY V 175g plain flour175g self-raising flour175g cold unsalted butter, cut into cubes1 tsp baking powder120g caster sugar175g mixed dried fruit1 tsp ground cinnamon½ tsp ground nutmeg 1 orange, zested 1 lemon, zested 2 eggs, beaten 1-2 tbsp milk (optional) For the decoration 3 glacé cherries, halved 18 blanched almonds 1 Heat the oven to 180C/160C fan/gas 4 and line a large baking sheet with baking parchment. Put the flours and butter in the bowl of a food processor and blitz until it resembles fine breadcrumbs (or, rub the butter into the flours). Stir in the…

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipes for everyone There are at least 70 recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for you. We…

good to know We strive to make our midweek meals healthy or balanced. Find out more about our guidelines on page 136. BALANCED Mackerel & new potato salad Smoked mackerel is thrifty and full of flavour, as well as being rich in omega-3 fatty acids. SERVES 2 PREP 15 mins COOK 15 mins EASY 200g new potatoes125g green beans, halved1 shallot, finely chopped1 tbsp red wine vinegar2 tbsp olive oil2 tsp Dijon mustardsmall handful of dill, finely chopped3 cornichons, sliced100g watercress100g peppered hot smoked mackerel, flaked 1 Cook the potatoes in a pan of boiling salted water for 12-15 mins, or until tender enough to be easily pierced with a sharp knife. Add the green beans for the final 3 mins of cooking time, then drain well and leave to…

Spicy halloumi bake This is spicy, wholesome, warm and inviting, all in one dish. It’s a moreish meal that everyone will enjoy. SERVES 4 PREP 15 mins COOK 40 mins EASY V ½ unpeeled butternut squash (300g), deseeded and cut into 2cm cubes1 courgette (250g), cut into2cm cubes1 red pepper (200g), deseeded and roughly chopped2 tsp cumin seeds3 tsp ras el hanout or baharat spice mix1 tsp chilli powder3 tbsp olive oil, plus an extra 1 tbsp for drizzling150g spinach, finely chopped350ml passata400g can kidney beans, drained and rinsed200g halloumi, cut into1cm-thick slices 1 Heat the oven to 220C/200C fan/gas 7. Put the squash, courgette, red pepper and spices in a large roasting tin. Pour over the 3 tbsp oil and season, then toss well to coat. Roast for 25 mins,…

Rukmini is the author of The Roasting Tin series, selling over 1.5 million copies to date. The Green Roasting Tin was a Sunday Times Bestseller of the Year in 2019 and The Roasting Tin Around the World and The Sweet Roasting Tin were named among the best cookbooks of 2020 and 2021 respectively by various publications. Here, Rukmini shares the story behind one of her favourite recipes: cashew nut pulao rice. I’ve loved cooking ever since I was a child, then got more into it while studying English literature at university, learning new dishes from my flatmates and cooking on a budget for parties. Later, at law school, I spent more time planning elaborate dinners for friends than I did studying – I realised that I was deeply unhappy as…

HELPING YOU TO COOK SMART Rising food and energy costs mean that many of us are having to think carefully about getting the most from our budgets. To help with this challenge, BBC Good Food has developed Cook Smart, a supportive campaign bringing together knowledge and ideas to help everyone eat well on a budget. Cook Smart also explores the best energy-efficient cooking methods such as hob cooking and microwaving, as well as using slow cookers, multi cookers and pressure cookers. Big-batch lamb stew Diced stewing lamb is fine for this recipe, but for the best texture, use diced boned lamb shoulder or neck fillet – ask your butcher to do this. SERVES 8 PREP 15 mins COOK 4 hrs EASY ❄ 1.5kg diced lamb shoulder50g plain flour2 tbsp vegetable…

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Soy caramel-glazed pork ribs Sweet and salty soy caramel gives these ribs a sticky richness. You can marinate the ribs for up to 24 hrs to give them even more flavour. SERVES 6 PREP 20 mins plus cooling COOK 3 hrs 40 mins MORE EFFORT 125ml soy sauce1 tsp onion granules½ tsp garlic granules1 tsp smoked paprika20ml apple cider vinegar50ml Shaohsing rice wine20g piece of ginger, peeled and finely grated5 garlic cloves, crushed3 star anise1 cinnamon stick1-2 tsp chilli flakes, to taste1 tbsp sunflower oil150g golden caster sugar5kg baby back pork ribs2 spring onions, finely slicedpak choi, cooked white rice, sliced red chilli and pickled veg, to serve 1 Combine the soy, onion and garlic granules, the smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes…

Celebrate spring in style Don’t miss out on this great offer Fuchsias are one of the most versatile of garden plants, with their iconic colours and shapes decorating our summer gardens year after year. YouGarden is offering a lovely plant in flower and bud that will add instant impact and colour to your garden or patio, from now until the first frosts of winter. Easily made into classic standard lollipop shape, you can shape your plant by removing the lower branches at the main stem. Grow on in large pots on the patio or plant out into beds in full sun locations – then feed well to keep flowers coming. ● Smothered in spectacular blooms all summer long● Trim into classic ‘standards’ with ease● Perfect for patio pots or framing…