Innholdsfortegnelse for May 2023 i Good Food

It’s a glorious month of new beginnings and celebration. There’s optimism in the air as we make time to gather with friends and family over three bank holidays. While looking forward to sunnier times, many of us will also be nostalgic about street parties and get-togethers gone by, so it’s been fun and fitting to update some retro recipes, merging the past with the present to reflect all that’s good about cooking today. First up is a revival of the vol-au-vent, that 1970s party classic I remember as the height of sophistication! Find four fantastic fillings on page 10 along with more suggestions from our contributors so you can make these cute canapés your own. Good things come in small packages, perhaps, but if you’re up for a challenge in…

Vol-au-vents are ideal for a street party as they’re easy to hold and the possibilities for filling them are endless. We asked some of our favourite food writers for their ideas to give you inspiration. SABRINA GHAYOUR-LYNN – “No-brainer: I have fond childhood memories of mushroom cream-filled vol-au-vents.” BECKY EXCELL – “My ultimate filling is pork, ginger, spring onions and sesame – my favourite dim sum filling.” CHETNA MAKAN – “I’d serve them filled with roasted smashed aubergine cooked with onions and tomatoes. I love that!” MELISSA THOMPSON – “I’m a classic vol-au-vent person: prawn, egg or avocado mayo, with loads of chives on top.” ROSIE REYNOLDS – “I’d do a classic prawn cocktail with spicy marie rose sauce made with mayo and sriracha.” URVASHI ROE – “Bateta nu shaak…

With its abundance of fruit and veg, summer is the perfect season to try something new in the kitchen. Inside Vegetarian Summer, you’ll find over 100 recipes to inspire you, including BBQ ideas, picnic nibbles, speedy weeknight dinners and batch-cooking recipes to save time and money. Plus, there are over 35 vegan dishes and global recipe inspiration from Korea, Greece, Jamaica and the Middle East. Try these amazing tostadas from Vegetarian Summer. Subscribe now so you don’t miss out Summer veg tostadas SERVES 2-4 PREP 15 mins COOK 15 mins EASY V 4 mini tortillas4 tsp vegetable oil1 courgette, halved lengthways, quartered then cut into 3cm chunks198g can sweetcorn, drained½ tsp smoked paprika80g cherry tomatoes, halved2 spring onions, trimmed and finely sliced1 garlic clove, peeled250g frozen peas, defrosted2 mint sprigs,…

“Radishes taste great when they’ve been lightly stir-fried as the cooking brings out their sweetness” Radish in black rice vinegar with crabmeat & sesame seeds The sweetness of the stir-fried radishes perfectly complements the delicate crabmeat. Sesame seeds balance this out with a little nuttiness, and the chilli adds a subtle hint of spice. SERVES 2 PREP 4 mins COOK 30 seconds EASY 1 tsp rapeseed oil300g radish leaves200g radishes, cut into 5mm slices1 tbsp Chinkiang black rice vinegar or balsamic vinegarpinch of caster sugar200g fresh white crabmeat1 tbsp black sesame seeds pinch of chilli flakes 1 Heat a wok over a high heat and pour in the rapeseed oil. Tip in the radish leaves and sliced radishes and toss for 10 seconds, then drizzle 2 tbsp cold water around…

“Serve this warm for brunch, or cold in a picnic basket” Courgette, potato & feta slice SERVES 8 PREP 25 mins COOK 1 hr EASY V 350g new potatoes, thinly sliced4 courgettes (about 900g), trimmed and thinly sliced3 tbsp olive oil200g block of feta, crumbled (vegetarian, if needed)small bunch of mint, leaves picked and chopped8 eggs, beaten 1 Heat the oven to 200C/180C fan/gas 6. Tip the potato and courgette slices into a large bowl and toss with the olive oil and some seasoning. Arrange in a single layer on two baking trays and roast for 25 mins until lightly golden, stirring halfway through to brown evenly. 2 Line a 20 x 30cm baking tin with a large sheet of baking parchment, ensuring there are no tears or cuts (where…

Pea, ham hock & watercress salad SERVES 6 PREP 20 mins  COOK 5 mins EASY Cook 750g frozen peas in a large pan of boiling salted water for about 1 min (or 3 mins if fresh). Drain and run under cold water to stop them cooking. For the dressing, whisk together 7 tbsp cold-pressed rapeseed oil, 2 tbsp cider vinegar and 3 tsp English mustard until emulsified. Mix 750g cooked, shredded ham hock with the peas, a large handful of chopped parsley and the dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over sliced spring onions and a large handful of watercress. GOODTOKNOW healthy• lowcal PER SERVING 454 kcals • fat 25g • saturates 5g • carbs 12g • sugars 4g…

Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers – for businesses and at home – about why they got into it and what it means to grow your own. 1 THE ALLOTMENT HOLDER Balbir Currie is a vegetable grower living in Budleigh, Worcestershire, where she has an allotment. Originally from East Africa, she is a retired teacher and manager. “I was born in East Africa; my father was a farmer and came from India. There were 10 of us– four brothers and six sisters. My dad always grew things and I was the only one in the family interested in what he was growing and how…

Over the past few years tofu has gained in popularity, with the most common varieties being silken, firm and extra-firm. It’s made in a similar way to cheese: soya beans are boiled and curdled to produce curds and whey, then the curds are pressed to become tofu. The difference in the types of tofu stems from how long they are pressed for (if at all). Silken tofu is the most fragile of the family, as it’s not curdled or pressed at all. It’s perfect to eat raw, topped with sweet or savoury foods. It has the texture of a lightly set custard, like crème caramel. It’s ideal for making smooth and silky vegan sauces or desserts. Firm tofu is the most widely available variety. It’s great for pan-frying (especially after…

• Boss Grill The Egg XS Countertop-sized and insulated with ceramic, the Boss Grill offers plenty of versatility when it comes to cooking – grill, roast, bake, smoke and cook pizzas with this easy to assemble model. It holds 3kg of charcoal at a time, and is a great cooking companion for making meals for up to four people. It also pumps out heat for hours – ideal for toasting marshmallows for pudding. Available from Appliances Direct (£189.97) Best small ceramic barbecue • Argos Home charcoal oil drum barbecue Compared to other charcoal barbecues on barbecue the market, this basic barrel offers excellent value for money. Vents in the bottom basin feed the coals with air to keep them heated, and its shape means it’s easy to achieve even coal…

RUM Bacardí Caribbean spiced rum Be transported to a tropical isle with this brand-new Bacardí rum. Aged with a hint of oak, it is then blended with pineapple, cinnamon and coconut water to create a sweet, intense drink made for cocktails – use in a tropical punch or a rum and cola. £24 (70cl), Ocado MOCKTAIL Citizen Spritz cool lime Serving up a nonalcoholic cocktail is easy with this lime and mint base from Citizen Spritz (grapefruit and orange flavours are also available). Mix with sparkling or soda water and garnish with lime and mint for an instant mocktail reminiscent of a mojito. £20 (500ml), citizenspritz.com GIN Sapling gin refill pouches We’re already a fan of climate-positive gin Sapling, and its refillable pouches continues its mission. Removing the bottle…

Seven nights from only £899* – May and October 2023 • Experience the breathtaking landscape of hills and valleys, scented lemon orchards, silvery olive groves and dramatic clifftops giving way to picturesque fishing villages of the Sorrento Peninsula• Overlooking the beautiful Bay of Naples, Sorrento is the perfect location for a touring holiday • On this guided trip, you’ll take excursions to explore the dazzling Amalfi coast, charming town of Sorrento, romantic island of Capri and ancient ruins of Pompeii• Includes flights, transfers, accommodation and expert guided tours• Flights from London Gatwick, Edinburgh and Dublin Discover Lake Garda, Venice and Verona Seven nights from only £769* – May to November 2023 • Incredible scenery, a mild Mediterranean climate and delicious cuisine• History enthusiasts will enjoy exploring the quaint medieval villages…

Coffee brownies MAKES 16 PREP 15 mins COOK 20 mins EASY V ❄ 185g unsalted butter, plus extra for the tin90ml condensed milk2 tbsp espresso powder, plus 1 tsp185g dark chocolate (at least 70% cocoa solids), broken up3 eggs175g caster sugar85g plain flour45g cocoa powder 1 Butter a 20 x 20cm brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Combine the condensed milk, 2 tbsp espresso powder and a large pinch of sea salt in a small bowl. Set aside. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Or, do this in the microwave in 20-second bursts. Once melted, leave to cool slightly. 2 Beat the eggs and sugar using an electric whisk until pale and doubled…

PPA Awards 2022 Media Brand of the Year (Consumer Media) BBC Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay bbcgoodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, BBC Good Food BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay PPA Awards 2021 Media Brand of the Year BBC Good Food PPA Awards 2020 Special Interest Brand of the Year, Gold BBC Good Food The Guild of Food Writers Awards 2020 Food Magazine of the Year BBC Good Food The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com AOP Best Online Brand: Consumer 2019 bbcgoodfood.com The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com…

BBQ bavette steaks On warmer bank holidays, I love a barbecue. I’d go with a joint of local beef or medium-rare bavette steaks with grilled seasonal veg, herb sauces and flatbreads. Marinate the steaks in olive oil, garlic and rosemary – no salt and pepper until they’re on the grill. Liz Young, founder of The Modern Table and chef at The Wine Rooms, Cambridge Roasted turbot Bank holidays are about getting together around great food. There’s something satisfyingly primal about tucking in to a whole fish as a group. I love turbot roasted in wine, garlic and butter, served with potatoes, braised fennel and a simple salad. Throw in a couple of bottles of white wine and that’s eating at its most delicious. Tom Waters, chef-owner of Gorse, Cardiff Sourdough…

good to know We strive to make all our midweek meals healthy or balanced. Find out more about our guidelines on page 136. BALANCED Cheat’s spinach gözleme This speedy version of Turkish gözleme (stuffed flatbread) works as a light dinner, plus you can make one ahead for your lunchbox. SERVES 2 PREP 20 mins COOK 15 mins EASY V 1 tbsp olive oil1 red onion, finely sliced2 garlic cloves, crushed200g spinach1 lemon, zested and juicedsmall handful of dill, roughly chopped, plus extra to serve1 egg, beaten4 medium wholemeal tortillas50g reduced-fat Greek salad cheese, crumbled½ cucumber, thinly sliced into half-moons2 tbsp pomegranate seedstzatziki, to serve 1 Heat half the oil in a pan over a medium heat and fry the onion with a pinch of salt for 5 mins until beginning…

HEALTH TREND Chickpea tofu This is based on a traditional recipe from Burma, known as Shan tofu, that can be sliced or cubed and used in a similar way to regular tofu. It’s easy to make and uses gram flour instead of soya. If you like a firm-textured tofu, use 100ml less water. SERVES 4 PREP 10 mins plus cooling and 2 hrs chilling COOK 5 mins EASY V 100g gram (chickpea) flour¼ tsp ground turmeric (optional)flavourless oil for the tin (optional) 1 Tip the flour into a bowl with ¼ tsp salt and the turmeric, if using. Whisk in 300ml cold water, breaking up any lumps. 2 Bring 300ml water to the boil in a medium pan over a medium heat, then pour in the batter, stirring for a…

Described by Elystan Street chef Phil Howard as ‘quite simply the best fishmonger in the land’, Johnny Godden’s journey to managing director of Flying Fish Seafoods started when he left school in Gloucester and joined a seafood supplier, working his way up from filleter to buyer and then sales manager. The experience inspired him to move to Cornwall to be closer to the source of the fish and set up his own business, with an ethos of responsible sourcing at its heart. I didn’t do well at school – I left a year early without any GCSEs – but my brother got me a job washing boxes at the fish factory where he was working. Seeing all the fish was amazing. When I first saw salmon, when I first saw…

“I opening sentences to a cookbook I’ve ever s there any omnivore out there who doesn’t like fried chicken?” is one of the greatest read. It’s posed by Susan Jung – former food & drink editor for the South China Morning Post – at the start of her wonderful homage to every cut of the bird. I thought I’d tried every possible variation of fried chicken, from Korean to Japanese karaage. Good Food columnist Melissa Thompson has even filmed a series about it – The Stories Behind Fried Chicken (bbcgoodfood.com/fried-chicken-video-series). But, Kung Pao & Beyond takes it above and, well, beyond. Susan’s challenge was to deliver dozens of original fried chicken recipes without being repetitious, so she drew inspiration from friends living in East and South-east Asia, discovering myriad ways…

This duo of orange and lemon trees will grow perfectly in the UK, producing fruit that will be deliciously juicy. The trees also have sweetly perfumed white flowers, which contrast beautifully against the deep green, citrus-fragranced foliage. Both will arrive as well-established, metre-tall mature specimens in six-litre pots, and you’ll also get a free 150g tub of soluble citrus fertiliser (a year’s supply) to support their growth into large, healthy trees. Plus, every citrus collection comes with a young lime plant. • In winter and early spring, your trees will be covered with fragrant blossoms • Fruits mature and ripen over the course of a year • Grow outside in summer and bring indoors in winter Product code: 680021 (Plants will grow to around two metres) JUST £60 (RRP £76.97)*…

Buckle up! Warmer days are here and the big trend in white wines isn’t as easy a bar call as, say, “Marlborough sauvignon blanc” or “prosecco.” Today’s in-demand whites are defined more by their taste than by the grape they’re made with or the place they come from. They might have stony flavours that make you think of mineral waters, like Badoit or Vichy Catalan. They might have subtle citrus flavours – lemon peel or lime zest. They also have a sheer quality: think watercolour more than poster paint. Above all, they’re dry and refreshing – perfect to drink outdoors, or indoors with the spring sunshine flooding in and the windows open. The trickier aspect is that a few different wines fit the brief. Moncaro Verdicchio Castelli di Jesi Classico…

• Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list. • Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt. • Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood. • To help avoid waste, we suggest how to use any leftovers you may have from our recipes. • Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. • We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions.…

BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: 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…

SamanthaCouzens, 27, was new to Walthamstow when she volunteered to cook meals at a local hostel in 2019. She had no idea it would lead her to friendship and deep-rooted fulfilment. “I’d been busy cooking Thursday night dinners on my own when I learned another volunteer who lived a couple of roads over would be joining me,” Samantha, a food photographer, recalls. “I felt nervous, but we walked to the hostel together, and by the time we arrived, I felt like I’d known Penny forever. “Penny is positive, kind and confident. She doesn’t shy away from doing things, often joining local marches to stand up for the things she believes in, and is a real joy to be around. It didn’t take long for us to become good friends.” Feeling…

Clive Myrie’s Italian Roadtrip, BBC Two Italy is newsreader Clive Myrie’s favourite destination, and in this new series, he immerses himself in the local way of life, which involves tasting and making delicious Italian food. He’ll take part in the Tiramisu World Cup in Verona and the prosecco harvest in Conegliano. He tries his hand at pizza-making in Naples, and has a go at pasta-making in Bologna. He also visits a community kitchen in Sicilian Palermo, explores a chocolate factory in Catania, and tries an Italian take on fish & chips in Barga. Watch on BBC Two and iPlayer from 1 May. MasterChef, BBC One After surviving seven weeks of challenges and intense competition, the five finalists have their eyes on the prize. Watch on 29 May. The Food Programme,…

THE BENEFITS OF GROWING YOUR OWN In this new series, discover the satisfaction of nurturing produce from seed to plant, then turning your homegrown harvest into something delicious. As well as lowering your shopping bills, garden-fresh fruit and veg is more nutrient-rich than shop-bought and only picking what you need reduces waste. Plus, being outdoors or losing yourself in a kitchen project can improve your sense of well-being. bbcgoodfood.com/article/sow-grow-glow What to grow now SALAD & RADISHES Why you should grow them Salad leaves and radishes grow quickly, particularly in late spring and summer, so they are among the most satisfying things to sow and great for growing with children. As well as lettuce, other leafy veg suitable for salad include corn salad, land cress, mustard, rocket, chicory, mizuna and purslanes.…

Chicken, apricot & pork pie CUTS INTO 8-10 slices PREP 2 hrs plus at least 4 hrs chilling COOK 1 hr 30 mins MORE EFFORT 3 pork sausages of your choice, such as Cumberland (200g), meat squeezed from the skins250g or 8 rashers of dry-cured back bacon, roughly chopped300g cooked ham, half chopped into 1cm pieces and the rest roughly chopped1 tsp ground mace½ small bunch of curly parsley, finely chopped400g mini chicken fillets18 soft dried apricots3 gelatine leaves1 chicken stock cube For the pastry 450g plain flour, plus extra for dusting100g lard, plus extra for the tin4 tbsp milk1 egg, beaten You will also need 450g metal loaf tin, rolling pin, metal piping nozzle, pastry brush, baking parchment and small funnel (optional) 1 First, put the sausagemeat, bacon and…

The royal patron of the UK’s Specialist Cheesemakers Association is now King Charles III. Celebrate his coronation with this selection that represents the four corners of the kingdom, showcasing tradition and innovation in our dairy industry. These are cheeses fit for a king. 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 judges at the International Cheese Awards. Ned’s first book, the Sunday Times bestseller A Cheesemonger’s History of the British Isles (£9.99, Profile Books), came out in 2019, followed in 2020 by A Cheesemonger’s Compendium of British and Irish Cheese (£14.99, Profile Books). He is currently tasting cheese for his third book, A Cheesemonger’s Tour of France. 1 Young Buck Made by…

SERVES 6 PREP 10 mins EASY V 400g strawberries, hulled and halved200ml elderflower liqueur ice750ml cold sparkling rosé250ml soda water 1 Tip half the strawberries and the elderflower liqueur into a measuring jug, and crush using a cocktail muddler or the end of a rolling pin until the strawberries are fully crushed and have released their juice. Strain through a fine sieve into a large, clean jug filled with ice. 2 Stir in the rosé, soda water and remaining strawberries. Pour into glasses to serve. GOOD TO KNOW gluten free PER SERVING 223 kcals • fat 0.2g • saturates none • carbs 14g • sugars 14g • fibre 2g • protein 0.4g • salt 0.04g…

Share photos of what you’ve cooked using our recipes, along with your top tips @bbcgoodfood, or get in touch with us at goodfood@immediate.co.uk Spring one-pot roast chicken Find the recipe online at bbcgoodfood.com/spring-one-pot-roast-chicken It’s an excellent recipe – a healthy and colourful dish. @samarradelight, South Gloucestershire Chicken & tomato risotto The perfect choice for those who want an amazing-tasting meal without having to spend hours cooking. @aspoonfulofsoph_, Shropshire Roasted carrot, rocket & lentil salad I love salads, and love to make them exciting and a bit different from day to day. @rydonskitchen, London Chocolate fudge cake The recipe is my go-to for a celebration cake as it always looks really impressive and is simple to make. @tasty_adventures, St Albans American pancakes We love this recipe for lazy weekend family brunches.…

Enjoy these great subscriber benefits Save money on the usual shop price The convenience of free delivery direct to your door Delivered in plastic-free, recyclable paper packaging Unlock digital access to Olive’s guide to making sourdough Get subscriber-only discounts on the Olive shop (shop.olivemagazine.com) 3 EASY WAYS TO SUBSCRIBE SCAN THE QR CODE and subscribe right away ORDER ONLINE at buysubscriptions.com/OLGF523 CALL US on 03330 162 127** and quote OLGF523 TERMS AND CONDITIONS *This offer is open for UK delivery addresses via Direct Debit only. You will pay £5 for your first five issues, then £22.50 every six issues. You will be notified of any future price changes before they take effect. This offer ends on 25th May 2023. Subscribe by 9th May to start your subscription with the May…