Innholdsfortegnelse for September 2016 i Good Food

I’m willing to bet that however long ago your school days were, this month still holds a shiny promise of new term, a fresh start. For families, it’s particularly busy following the holiday lull. Our September survival guide (p63) is designed to make life that bit easier to organise over the next few weeks, with new recipes and ideas to help feed your hungry horde. ‘There’s something for everyone,’ says our Cookery writer, Chelsie Collins. ‘My game-changer sandwiches keep their crunch till lunch, you’ll save on the washing-up with my one-pot wonders, plus I guarantee the kids will be excited to open their lunchboxes.’ Other ways to savour the season include exclusive recipes from Tom Kerridge (p42) and Diana Henry (p52) using venison, figs, blackberries and cauliflower. And why not…

Mornings can be chaotic, especially for families. But studies repeatedly show that kids who eat a good breakfast have a far higher intakes of vitamins, minerals and fibre, which help them to focus in class. Some schools now organise breakfast clubs because they’ve seen such a difference in performance when children get a decent start to the day. The most nourishing breakfasts for children are packed with slow-release energy from granary bread, cereals, porridge oats, nuts and fruit. Look for a simple wholewheat, oat or bran-based cereal, then add some fruit for sweetness. Avocado or peanut butter & banana on toast, yogurt topped with fresh fruit, cereal and nuts or overnight oats all make for a quick, healthy start. For more ideas, visit bbcgoodfood.com/  healthyschoolchildren…

Certain foods and drinks are cited as migraine triggers. Prof Peter Goadsby from the NIHR Wellcome Trust King’s Clinical Research Facility, London, explains: • Alcohol and foods containing nitrates, such as cured meats, are well-recognised triggers. Beyond that, it’s di›icult to label any foods as problematic – each individual can be sensitive to different things. • Regular caffeine does not clearly cause migraines, but withdrawal may. Often, people drink coffee later at the weekend than during the week – triggering an attack. • Food cravings – such as cheese or chocolate – occur in the earliest phase of an attack, before the headache. Some foods called triggers might really be symptoms. • Routine is key. Migraine sufferers need to have regular sleep, meals and exercise. Attacks are more likely when…

Coco loco Pan-fry 2 cooked corn on the cobs in 1 tbsp coconut oil until golden brown. Squeeze over the juice of 1 lime, 1 tbsp toasted coconut flakes and 1 finely chopped chilli for a tropical twist. Hot, hot, hot Rub 4 cooked cobs with 2 tbsp peri peri seasoning and 30g butter. Cook in a smoking-hot griddle pan until charred on all sides. Drizzle over 1 tbsp chilli oil and 2 tbsp chopped coriander. Golden & garlicky Heat 50g unsalted butter in a frying pan over a medium heat until turning nutty brown. Add 2 large crushed garlic cloves and swirl until golden. Brush the butter over 2 cooked corn cobs and sprinkle with 25g finely grated Parmesan. Great with a steak. Go Greek Blitz 100g black and…

In the beginning In 2013, New York pastry chef Dominique Ansel crossed a doughnut with a croissant and invented the Cronut®. It was an instant hit and one of the year’s most sought-after items – there were long queues, and touts sold them on the black market. Then Ansel trademarked the name, but the idea of mash-ups quickly caught on, and hybrid bakes sprang up worldwide. Toronto’s Clafouti Patisserie squished together croissants and Oreos to create a ‘Crookie’. Now Mash-ups are still huge. Instagram is awash with sushi cakes and other quirky pairings, and even Greggs offers the Greggsnut – a sticky croissant-doughnut combo. We expect more queues when Ansel opens a branch of his bakery in London’s Belgravia this autumn (dominiqueansellondon.com). Make your own Ansel…

THE HAIRY BIKERS’ CHICKEN & EGG In their new series, the Hairy Bikers – Si King and Dave Myers – are on a mission to eat the world’s most popular chicken and egg recipes. Their quest takes the pair across Europe, the Middle East and America, before they return home for a cook-o using these versatile and nutritious ingredients in a huge variety of savoury and sweet dishes. The Hairy Bikers’ new six-part series starts Monday 5 September on BBC Two. Turkish eggs We first ate this dish in Istanbul and we’ve loved it ever since. A gorgeous mixture of chilli, yogurt and poached eggs, it’s cropping up more and more in British kitchens now and we reckon this can only be a good thing. Great with warm toasted flatbread.…

Cassie Best, our Senior food editor, trained as a chef at Leiths School of Food and Wine. Over the past five years she has written hundreds of recipes for Good Food. @cassiecooks Whether you learned to cook at school or by watching Delia or Nigella, some kitchen rules will be familiar. ‘Stir the risotto continuously’, ‘knead dough for 10 minutes to develop the gluten’, ‘cook pasta in a deep pan of boiling water’. But times and technology have changed, and so have the ways we cook. So I’m rethinking the old school of cooking in these new recipes, each with a clever twist or trick to make them better, easier and more forward thinking. No pizza oven? No worries – a frying pan will do. Want perfect steak every time?…

Good Food’s contributing editor Diana Henry is an award-winning food writer. Her tenth book, Simple (£25, Mitchell Beazley), is out this month. Each month she showcases a seasonal ingredient. @ DianaHenryFood Figs seduce with the promise of lusciousness, their skin so soft you want to stroke it before biting into it. But often they don’t deliver. This is partly because their moment of perfect ripeness is fleeting; even when the skin is perfect, the flesh can be dry. Whatever variety you’re eating (skin colour ranges from green to almost black), you want sweetness, but not a cloying sweetness. Figs are never tart. There is no balance of sweetness and sharpness the way there is in an apple, but if the flesh is at the right point of ripeness, there’s a…

Spicy cauliflower rice with minty cucumber raita SERVES 2 PREP 15 mins COOK 25 mins EASY 85g brown basmati rice 1 tsp ground turmeric 2 tsp ground coriander seeds from 6 cardamom pods 1 tbsp finely chopped fresh ginger 2 bay leaves 1 red chilli, deseeded and finely chopped 2 tsp reduced-salt vegetable bouillon (wheat free if you’re gluten free) 25g creamed coconut, chopped 400g can chickpeas (no need to drain) 200g cauliflower florets, broken into bite-sized pieces 1 red pepper, cut into chunks 1 red onion, cut into thin wedges 1 tbsp rapeseed oil 1/2 tsp cumin seeds For the minty cucumber raita 150ml pot live bio yogurt 1/4 cucumber, coarsely grated 1/2 small pack mint, leaves chopped, a few left whole 1 Heat oven to 220C/200C fan/gas 7.…

Simpsons has long been recognised for its seasonal take on top-quality ingredients and has held a Michelin star since 2000. For 23 years, chef-director Luke Tipping’s passion and imagination has been evident at this relaxed restaurant with rooms, which also has a cookery school. Last year, the Grade II-listed building underwent a major refurbishment, giving it a natural, modern style that is reflected in the food and service. For our unique Good Food lunch, Luke and head chef Nathan Eades will serve a very special menu – see the sample menu, right, to get a taste of what’s in store. Before lunch, we’ll take a tour of the kitchen where we’ll have the opportunity to watch the menu being prepared. Luke will also introduce each of the five courses, highlight…

‘South African cooking is such a melting pot of cultural influences that it seems very natural to me to mix everything up in the kitchen,’ says Justine, a designer now living in Wiltshire. ‘I tend to cook Italian and Middle Eastern dishes, and give them a South African-British twist. ‘I created this artichoke bake for my husband, Andy, who loves sharp flavours. Canned artichokes can be wonderful used in the right way, and anchovies and Parmesan give this dish a good kick of umami.’ Artichoke, anchovy & caper bake This can be frozen before baking – defrost in the fridge and bake as below to serve. SERVES 4 PREP 10 mins COOK 1 hr 10 mins EASY 2 tbsp olive oil 1 tbsp salted butter 1 onion, finely chopped 2…

Good Food’s contributing editor John Torode is a chef, food writer and TV presenter, and has been a judge on MasterChef for 11 years. Every month he reinvents one of the most popular recipes from our website @JohnTorode1 I love a homemade curry, and Good Food’s chicken, sweet potato & coconut curry is quick to make and deservedly a hit. But I wanted to give the recipe additional authentic flavours, so I’ve added some dried lime leaves, lemongrass and ginger, plus some Thai red curry paste. The wider availability of Thai and other south-east Asian ingredients has made it so much easier to cook dishes like this at home. The secret is the way you make it –sauce first and chicken in last. You need to get flavour from the…

Chicken tartiflette I like to make this in a large baking dish for my family, or for friends. All you need on the side is freshly baked bread to mop up the creamy sauce. Jointing a whole chicken is much more cost-effective than buying pre-prepared pieces, plus you get the added bonus of chicken wings and the carcass – perfect as the base for a soup or gravy. (To watch a video showing how to joint a chicken, visit bbcgoodfood.com .) SERVES 6-8 PREP 1 hr plus cooling COOK 1 hr 35 mins A CHALLENGE 4 tbsp olive oil 1 medium chicken (about 1.5kg), jointed into 8 pieces 2 onions, halved and thinly sliced 1 garlic bulb, cut in half horizontally, plus 3 cloves, chopped 200ml white wine 2…

It’s impossible to escape Mount Etna’s majestic, lowering presence on Sicily, the volcano’s smoke-puffing peak looming into view around every corner. The ancient little towns that cling to its slopes look slightly charred, the low-slung buildings coated with a light lacquering of sooty dust. The churches are made from volcanic stone, dark and brooding. But the fire-breathing mountain makes its presence felt in other, less melodramatic ways. The volcanic soil is almost miraculous – everything seems to grow bigger, sweeter, more packed with flavour than anywhere else. The grounds of our temporary home, the ravishing Rocca delle Tre Contrade (trecontrade.com), sprout groves of fat lemons, vegetable and herb patches, and fruit trees as far as the eye can see. G&Ts feature lemons plucked moments ago. The villa’s produce turns up…

Refining your diet to your specific nutritional needs and tastes is probably second nature to you now. The pasta you replace for spiralised vegetables, the farmers’ market tomatoes you buy because they’re bigger and tastier than the supermarkets’, even the mixed nuts you snack on instead of chocolate. It’s all about eating what suits you, so you can feel great and enjoy life. Royal Canin, the leading expert in precise nutrition for pets, is unique in that it thinks the same way about cats and their food. In fact, everything Royal Canin does is for the benefit of the animal. Focused nutrition Through its extensive technical and scientific expertise, plus working closely with vets and breeders, Royal Canin understands and responds to the needs of cats in every situation. It…

WHAT WE LOOKED FOR Surface area The bigger the area, the easier your task. Sharpness We looked for a blade that made uniform shavings in one clean sweep. Number of grades A box grater should have four equally e›icient settings. Sturdiness We marked down wobbly box graters that weren’t balanced. Extra functions Graters that had storage capacity or were collapsible got extra points. Ease of cleaning Graters are tricky to clean. We looked for dishwasher-friendly ones. HOW WE TESTED We finely grated lemon, ginger and Parmesan; coarsely grated carrots and cheddar; and sliced courgettes and potatoes. BEST INNOVATION Ikea Värdefull grater (£7, ikea.com ) This thrifty grater sits flat on the work surface so it doesn’t wobble, and avoids mess by catching gratings. You can…

I made the summer party cake (June) for our ruby wedding anniversary. It was fun to bake and most impressive – everyone loved it. Plus, the decorations were very appropriate for the occasion. Gillian Lawson-Matthew, Baltimore, USA You’ve been telling us how much you enjoyed the BBC Good Food Show Summer. To book for future shows, turn to page 94 or visit bbcgoodfoodshow.com. @SarahLou1 @BBCGoodFoodShow #GFSUMMER Fab day today & girls eventually got to see these guys @Robert_Cotton76 Feeling hungry with all the amazing smells and food around #bbcgfssummer #BBCGWLive You’ve been posting our recipes… #bbcgoodfood @hannahliztolley Hannah’s strawberry tart with lavender & thyme (June) is simply stunning. @spotter8990 Samantha has got her burger building down to perfection in this version of our katsu chicken burger (July). Great…

MAKES 12 PREP 55 mins plus chilling COOK 20 mins EASY 200g raspberries 410g can peach slices in juice, drained and chopped 1 tbsp cornflour 1 tbsp honey 2 x 320g sweet shortcrust pastry sheets 1 egg, beaten 100g icing sugar freeze-dried raspberries or sprinkles (optional) 1 Set aside six plump raspberries and tip the rest into a bowl. Add the peaches and toss together. In a small bowl, mix the cornflour and honey to make a paste, pour over the fruit and combine. 2 Unroll a pastry sheet and use a pizza wheel to cut in half lengthways. Cut each half into three equal rectangles so that you have six rectangles in total. Turn one piece of pastry so the long side is nearest to you and fold it…

INTRODUCING Vietnamese egg coffee Fans of a ogato, tiramisu and Irish co ee will love the latest after-dinner trend. Hailing from Vietnam, egg co ee is like having a billowy sweet zabaglione served on top of hot espresso. Why it’s on-trend Called ca phe trung da, it’s one of the many ways to drink co ee in Vietnam’s capital, Hanoi, which has become a hot destination for food lovers in recent years. We came across it at Cafe Pho Co, a rooftop co ee house in the city. Since then, we’ve spotted this luxurious drink all over social media. However, the co ee actually dates back to the 1950s, when fresh milk was scarce. Nguyen Van Giang, who ran Giang Café in Hanoi, blended egg yolk with sweetened condensed milk…

The Barbary Coast is the area settled by the Berbers in the Atlas Mountains, which stretch over Morocco, Algeria and Tunisia. People travelled along this coast, across the Mediterranean and on to Israel, collecting and sharing ingredients and recipes along the way. All these countries have rich culinary traditions passed down through the generations. Layo Paskin, creative director of new The Barbary restaurant in London, explains what you should look out for on the menu (thebarbary.co.uk). Cauliflower Jaffa style The Israeli city of Jaffa is famous for the coexistence of Jews and Arabs. This dish is made by deep-frying cauliflower florets with garlic, chilli, parsley, lemon, tahini and grated tomato. Arayes (ah-reys) A Lebanese pitta bread filled with fresh fish or meat, onion, lemon, cumin and herbs that is grilled…

Visit one of Tom Kerridge’s gastropubs, and you will find the crockery as eye- catching as his award-winning food. Many items are made by Gill Thompson, from Sytch Farm Studios near Shrewsbury, one of a select band of potters being commissioned by chefs. Gill (right), who hand-throws stoneware pieces using Cornwall clay, says: ‘I met Tom when I had a stand at a festival in 2014. At the time I was teaching art and ceramics – making pots was just a hobby. Tom loved my designs. He ordered 30 bowls on the spot, and I’ve never looked back.’ She now crafts tableware full-time. Lots of her orders come from other chefs, including Marcus Bean and Hus Vedat, who has just opened Yosma in London. ‘I offer a bespoke service –…

TRENDING Seaweed Nutrient-dense seaweed is no longer just for sushi. Try Seamore’s carb-free ‘I sea pasta’, made from wild organic seaweed (seamorefood.com). Savoury doughnuts The hottest stuffed doughnuts now have savoury fillings. We love the pizza doughnuts at Heist Bank, London. Turn to page 146 for a recipe for crab doughnuts. Biodegradable beer packs The Saltwater Brewery has made 100% biodegradable six-pack beer rings. Sea animals can now eat the rings rather than choke on them (saltwaterbrewery.com). Black chicken This rare black chicken is a hit with both foodies and gym-goers. The £15 bird is leaner and has a gamey flavour (musclefood.com). DESCENDING Blue wine You’re familiar with red, white, rosé – maybe even orange. Now wine company Gik has created a sweet wine that is electric blue. Tempted? No,…

Fresh India by Meera Sodha (£20, Fig Tree) Following on from her best-selling debut, Made in India, Meera has created a collection of 130 fresh, modern recipes inspired by India’s love of vegetables. Meera, who was born in Lincolnshire to Ugandan-Gujarati parents, divides her book into different vegetables – Roots, Squashes & tubers, Gloriously green and Aubergines – as well as starters, breads, rice, drinks and desserts. There are exciting twists on familiar dishes (sweet potato vindaloo, cauliflower korma with blackened raisins), plus more unusual recipes – Gujarati corn on the cob curry and shredded Brussels sprouts thoran. Many dishes are quick enough for midweek, and she has included menu ideas for entertaining. What we cooked Aubergine fesenjan and fresh coconut rice with cashews & shallots. A Persian…

THE KITCHEN CABINET Jay Rayner takes another culinary tour of the country, starting in Londonderry on 24 September. On the panel, offering advice to food-loving locals, will be chef Tim Anderson, scientist Zoe Laughlin and cooks Rachel McCormack and Paula McIntyre. Joining Jay on 1 October in Windsor will be historian Annie Gray, food writer Tim Hayward, Rachel McCormack and chef Itamar Srulovich from the restaurant Honey & Co. Saturdays at 10.30am on Radio 4. YES CHEF BBC One’s new cooking show pits 16 Michelin-starred chefs against each other, with each chef pairing up with and training a home cook. To pile on the pressure, their final dishes will be judged by three-star Michelin chef Pierre Koffmann (above with host Sheree Murphy). Competitors include Richard Corrigan, Theo Randall, Atul…

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 for us. @ChefTomKerridge Blueberry brunch clafoutis I’ve used blueberries instead of the traditional cherries, which have a very short season – plus you don’t have the hassle of stoning blueberries! Adding candied bacon is a spin on the American brunch pancakes, but you can serve without as a dessert if you prefer. SERVES 6 PREP 20 mins COOK 30 mins MORE EFFORT 70ml maple syrup, plus extra to serve 125ml red wine 250g blueberries 2 eggs, plus 4 egg yolks 100g golden caster sugar 250ml double cream 50ml kirsch 50g plain flour 6 rashers streaky dry-cure bacon 11/2 tbsp icing…

‘In the UK we’re charged too much for produce that isn’t fresh or ripe’ In Britain we’re encouraged incessantly to eat more fruit and vegetables, yet our consumption has actually dropped. We always trailed well down the European league for eating our greens, but the latest research for the National Farmers’ Union shows that this pattern is more marked than ever: fruit sales fell 14 per cent and veg sales five per cent between 2007 and 2014. And I’m not surprised. All too often the produce on sale here is unappealing and o -puttingly expensive. Of course, when you can get your hands on fresh, seasonal British produce, it can compete with the equivalent on sale further afield. Scottish raspberries, for example, can trump the Spanish equivalent. English asparagus can…

Chinese chicken with pancakes A twist on a favourite takeaway, this dish is perfect for a Friday night in. SERVES 4 PREP 15 mins COOK 50 mins EASY 5 tbsp hoisin sauce, plus extra to serve 2 tbsp plum sauce 1 tbsp honey 1 tbsp rice vinegar 8 chicken thighs, skin on 20 Chinese pancakes (available from Waitrose, Asian supermarkets or Chinese takeaways) 1 cucumber, cut into quarters lengthways, then into matchsticks bunch spring onions, cut in half lengthways, then into matchsticks 1 Heat oven to 200C/180C fan/ gas 6. Mix the hoisin, plum sauce, honey and rice vinegar, then season with a little salt. Arrange the chicken in a roasting tin and brush over half the sauce. Roast for 25 mins, then spread over the remaining sauce and roast…

Actress, presenter and comedian Mel Giedroyc has worked alongside Sue Perkins since they met at Cambridge University. They have presented Bake O since it began in 2010. Mel is married to Ben Morris, who works in television. They live in London with their daughters, Florence and Vita. The recipe I grew up with My Polish granny – Babunia – lived with us throughout the Seventies. She cooked a lot of Polish food and passed on this tradition to my English mum. The bedrock of any Polish kitchen is buckwheat – kasza – with a delicious mushroom sauce. It’s almost like risotto and very comforting. We eat it with buraczki, which is cooked beetroot that my mum grates and mixes with crème fraîche or soured cream and a bit of horseradish.…

Until Edwardian times, oysters were humble street food rather than a luxury. Now, Lyndsay Platt is serving British oysters as street food once again – and the public appetite for them has proved so strong that she was a finalist in the BBC Food and Farming Awards. ‘Oysters are incredible things, a true superfood, and the original British street food,’ she says. ‘I wanted to take them out of restaurants and put them back on the streets. My aim was to make them more accessible and convert the nation, one oyster at a time!’ Lyndsay, a former youth worker, started by selling oysters from a tricycle in Bristol. Then, in 2014, she set up The Glorious Oyster (thegloriousoyster.co.uk) seafood shack in Westward Ho! on Devon’s north coast, using a converted…

DO SAY There are some great wines coming out of Etna/the Jura/Porongurup/Swartland These four are among the world’s trendiest wine regions. Look out for nerello mascalese from the volcanic region of Etna, in Sicily, the beautifully named light red made with the trousseau grape from the Jura, France – plus crystalline riesling from Porongurup in Western Australia and wines made with old vines from Swartland, South Africa. DON’T mention the legs Legs are the rivulets of wine that run down the glass after you’ve had a good swirl. For some reason I’ve never been able to fathom, they are the first thing that wannabe wine gurus comment on, but are never mentioned by anyone else. DO SAY Could we have an ice bucket for this red, please? Red wine is…

Barney, our Food editor- at-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazery BAKERS’ BLUFF Arlette Famous in France but little known in the UK, these crisp, caramelised spiral biscuits are made from pu pastry that has been dredged in sugar, rolled out and baked – similar to a palmier but thinner and a di erent shape. They’ve become the baker’s biscuit of choice, featuring in books by Paul Hollywood and New York baker Dominique Ansel, who will open a bakery in London soon (see p15). CHEF SWAPS Pancetta for bacon A very easy swap – pancetta is basically Italian streaky bacon. Both are cured pork belly and, like bacon, pancetta can be smoked ( a umicato ) or…

BEST ALL-ROUNDER Best brown sliced Jackson’s Yorkshire’s Champion brown bloomer, £1.40, ocado.com Nutty, malty flavour with a firm, springy texture that holds up against wetter ingredients like cucumber. Unlike lots of others in this group, it wasn’t too sweet. Best white sliced Waitrose soft white farmhouse batch, £1.35, Waitrose Deep yeasty flavour, an attractive floury crust and a loose-textured, airy crumb. Of all the white breads we tried, this one tasted the most homemade. Best seeded sliced Booths chia seed sliced bread, £1.29, Booths With added nutrition from the chia seeds, this was among the lightest seeded loaves tested. One tester said it would be perfect toasted with mashed banana and honey. Best pitta The Village Bakery wholemeal pitta, 42p, Aldi Nicely speckled, which shows they were…

SERVES 4 PREP 20 mins NO COOK 4 egg yolks 150ml condensed milk 1 tsp vanilla extract 200ml strong espresso (approx 4 x double espressos) dark chocolate, grated (optional) 1 Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy. 2 Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the co ee in the glasses hot for longer). 3 Pour the freshly brewed co ee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining co ee on top so that it stains the topping and sinks in. Scatter over a pinch of…

Storytelling is very important at the Zetter Townhouse hotels in London – both of which were designed to reflect their fictional inhabitants. Clerkenwell is home to Great Aunt Wilhelmina, and is quaint, feminine and filled with Victoriana. Zetter’s Marylebone hotel is a little darker and more masculine, to reflect the character of its resident, Great Uncle Seymour. The cocktails at each bar are also inspired by the characters. Wilhelmina’s punch is a simple summer drink that’s best served in a big glass bowl for a gathering ( thezettertownhouse.com ). Wilhelmina’s summer punch For an extra-special twist, swap the sparkling water for champagne. SERVES 8-10 PREP 10 mins NO COOK 125ml lemon juice 50g caster sugar 250ml elderflower liqueur (we used St Germain) 250ml vodka 500ml apple juice (Bramley is best…

Skinted VonShef 300W Hand Mixer, £15.99, Amazon With beaters, dough hooks and a balloon whisk included, this is a bargain. It’s strong, lightweight and stylish, and has five speed settings, including a turbo function, which is great for whipping egg whites. All attachments are dishwasher safe. Minted KitchenAid 9 Speed Hand Mixer, £92.95, John Lewis This attractive and durable hand mixer is remarkably quiet. It has nine different speeds. The slowest is perfect for combining dough mixtures, while the fastest whisks egg whites rapidly. As well as beaters, a whisk, dough hooks and a mixing rod, you also get a cotton storage bag to keep them in.…

Fever-Tree aromatic tonic water (500ml), £1.69, Waitrose Fever-Tree has added angostura bark to its classic tonic water, resulting in a less bitter, more rounded flavour. Serve this aromatic version with gin or enjoy it on its own as a sophisticated soft drink. Salsa Brava spicy tomato sauce, £2.95, brindisa.com A rich and smoky salsa. Serve it over roast potatoes for a simple patatas bravas, as an accompaniment to meat, or stirred through pasta for a cheat’s arrabbiata. The Heart of Nature Chia Seeds pure grain bread, £3.99, Whole Foods Made entirely from grains and seeds, this nutritious bread is wheat-free, full of flavour and utterly satisfying. Eat it buttered, topped with smoked salmon or alongside soup. Hippeas organic chickpea pu s ‘In herbs we trust’ (22g), £1.19,…

GF LIVE Tickets for the BBC Good Food autumn and winter shows are now on sale. Find out more on p82 – subscribers save 25% on tickets! GF ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. FAMILY FOOD Look out for Good Food Family – a new magazine special containing 112 easy, everyday recipes – on sale from 1 September, £3.90. HOW TO VIDEOS Get to grips with slow cookers, learn how to make the best boiled eggs, and discover three simple recipes every student needs. Find these and more at bbcgoodfood.com.…

1 Quick fridge pickles Ready to eat in a couple of hours, and great for digestive health, these couldn’t be simpler. You’ll probably already have most of the ingredients you need: salt, sugar, cider vinegar and a couple of aromatics, such as mustard seeds, Sichuan peppercorns and bay leaves. Mix five parts vinegar to one part sugar, plus a pinch of salt, and heat in a saucepan with the aromatics until the sugar has dissolved. Once cool, pour the pickling liquid over your chosen veg in a sterilised jar, seal and chill – we love using cauliflower florets and carrot batons. They will keep for a week in the fridge. 2 Deep-fried avocado Great with a beer, and even better as a veggie substitute for fish tacos, this is a…

Plum & preserved lemon chutney If you find the dried fruit in traditional chutney overly sweet, you’ll love the sharp bite of preserved lemon in this recipe. MAKES 4 x 250ml jars PREP 20 mins COOK 1 hr 15 mins EASY 1kg plums, washed, stoned and cut into bite-sized pieces 320g red onions, diced 350ml red wine vinegar 250g golden granulated sugar 70g preserved lemons, skin only, chopped into small pieces 1/2 tsp each ground cinnamon and ground peppercorns 1/4 tsp each ground mace, ground mixed spice and grated nutmeg 1 Heat oven to 120C/100Cfan/gas1/2. Sterilise your jars and lids by washing in hot, soapy water and rinsing thoroughly. Drip-dry upside down, then put in the oven for at least 20 mins. 2 Weigh the chopped plum flesh so you…

Lifesaver lunchboxes New ideas to pep up packed lunches Little rascals For kids aged 4 8 You’re a star sarnies SERVES 1 PREP 15 mins NO COOK Use a star-shaped cutter to stamp out three bread stars from 2 slices wholemeal bread (freeze the o -cuts to make breadcrumbs). Swirl 1 tsp red pesto through1/2 tbsp cream cheese and spread onto both sides of the stars. Close, wrap in cling film and chill in the fridge if making the night before. PER SERVING 81 kcals • fat 5g • saturates 2g • carbs 6g • sugars 1g • fibre 1g • protein 2g • salt 0.3g Fruity sundae SERVES 1 PREP 10 mins NO COOK Dollop 80ml natural yogurt into an airtight container. Blend or mash 25g strawberries to a…

Homemade cocoa pops SERVES 20 PREP 10 mins COOK 16 mins EASY 100g coconut oil 200g honey 100g cocoa powder 850g buckwheat 150g pack cacao nibs (if you’re cooking for kids, you can substitute with chopped dark chocolate) 1 Heat oven to 180C/160Cfan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture. 2 Spread the mixture onto the baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month. BENEFITS vegetarian PER SERVING 302 kcals • fat 11g •…

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 I love cooking pork belly because it has lots of flavour, and you get so much bang for your buck with a big joint, as you can use the leftovers in so many ways. Some people are put o by the fat, but that’s where the flavour is, and some of it renders out as you cook it. I’m roasting it with the ribs here, which adds even more flavour, as does the spice and salt rub that goes on before roasting. This cheaper cut makes the most incredible crackling, and my method guarantees…

Good Food’s contributing editor Emma Freud, a journalist and broadcaster, reports on the Manhattan foodie scene for us every month. @emmafreud I’ve spent the last year in New York almost solely preparing for this article: here is everything I’ve learned about landmark food in Manhattan, laid out as a one-day food tour. You will have the most delicious day of your life. You will also gain half a stone. On balance, worth it. Breakfast On the first morning of a family holiday to New York in 2014, we went for breakfast at The Standard Grill, under the High Line Park, opposite the Whitney Museum in the Meatpacking District. The pancakes and French toast were literally perfect, but when the brioche doughnuts arrived, their centres filled with a warm vanilla rum…

Menu • Courgette carpaccio • Spiced pork fillet with shallots & apple • Domino potatoes • Peanut butter parfait with salted caramel crunch Courgette carpaccio This is a simple salad with smart presentation. If you want to make it even easier, or for a more rustic look, simply toss all the ingredients together and pile onto two plates. Ricotta salata is the salted, pressed and dried version of ricotta. It is perfect for shaving over salads and pasta dishes. Find it in delis or online at ocado.com . SERVES 2 PREP 10 mins NO COOK 1-2 courgettes (a mix of yellow and green ideally) handful mint leaves handful toasted pine nuts finely grated zest and juice of 1 unwaxed lemon handful wild rocket 50g ricotta salata, pecorino or Parmesan (or…

Cookery assistant Sophie Godwin, who trained at Leiths, worked as a chef in She›ield before she joined Good Food. She is passionate about cooking with the seasons and loves creating big sharing dishes. @sophonaplate Courgette, lemon & thyme cake SERVES 16-20 PREP 1 hr 30 mins plus cooling COOK 1 hr 5 mins A CHALLENGE Lemon and thyme is a classic combination – the citrus mellows the herb and enhances its sweetness. Adding courgette to the sponges keeps them light and stops them being dry, plus it’s a lovely way to use up a glut. The decorations are made from natural ingredients, so you can eat absolutely every last crumb of this extra-special version of a lemon drizzle loaf. 350g unsalted butter, softened at room temperature, plus extra for greasing…

A delicious home-cooked meal is one of the best ways to show your nearest and dearest that you care. But what’s the secret to making something that everyone will love? Look no further than Philadelphia. You’ll be onto a sure-fire winner with any dish made with the quality cream cheese. With its fresh taste and lovely creamy texture, it lends itself to a wide range of both cooking and baking recipes. Jo Pratt – television cook, cookbook author and mum of two – is a bit of an angel when it comes to cooking for her family. She’s always making nutritious food she knows will be a hit, such as these delicious Philadelphia recipes. Your family will fall in love with them as well. The smoky jackets are ideal for…

Eipic Under the stewardship of award-winning chef Danni Barry, Eipic was recently awarded a Michelin star – remarkable for a restaurant barely two years old. Danni’s attention to detail does not get in the way of the deep, rustic flavours of her food. Among the marvels are Mourne Mountain lamb with black garlic, and monkfish with roast bone sauce. Tasting menus at £40 and £60. deaneseipic.com SO OX Michelin-starred brilliance from chef Stephen Toman, aided by the warmth and hospitality of manager and partner Alain Kerloc’h. Everything is seasonal, with a focus on fresh vegetables, fish and the finer cuts of venison and beef. The big attraction is Stephen’s lightness of touch. Leave the wine to Alain or Juliette, his junior sommelier. Five-course tasting menu, £50 (plus £30 for wine). oxbelfast.com SO…

‘I’ve always loved the combination of crab with brioche, and doughnuts are basically the same thing deep-fried – so it made perfect sense to put the two together.’ Adam, head chef at The Frog ( thefrogrestaurant.com ) in London’s Spitalfields, was a finalist on BBC One’s MasterChef: The Professionals in 2013. He was named Scottish Chef of the Year 2015. Adam represents Scotland in this year’s Great British Menu . Follow him on Instagram @adamhandling Crab doughnuts If you can get hold of whole, freshly cooked crabs, it’s much cheaper than buying the picked white meat. Plus, you can use the brown meat to create a luxurious pasta sauce, and make bouillabaisse from the shells. MAKES 20…