Innholdsfortegnelse for January 2017 i Good Food

What do tonic water, tacos and a high-tech teasmade have in common? Answer: they’re all key trends for the year ahead, revealed in our exclusive report (p17). As cooks and food-lovers, we’re always excited to discover different cuisines, ingredients and destinations – they inspire us to create new recipes and we love sharing our discoveries with you. But we don’t follow fads slavishly (although it’s fun to flirt). This year’s trend forecast, compiled by food industry experts, predicts what you’ll see on menus, in shops and markets – and in Good Food – in the coming 12 months. Many of this year’s findings are underpinned by concerns about health and well-being: cutting down on alcohol and meat are just two of them. Veganism is big news too – although not…

This is Gluten Free by Victoria Hall (£16.99, Ryland, Peters & Small) When Victoria discovered she was coeliac, she began writing her own gluten-free recipes. This snowballed into a cupcake business and a gluten-free restaurant in Leeds. There are staples like brownies, and more challenging recipes like the stunning cookie dough cake. Our must-try recipe Tiramisu How to Cook Healthily by Dale Pinnock (£20, Quadrille) The chef and nutritional guru explains how to overhaul your diet. Most recipes are simple enough for midweek, such as sticky chilli chicken & greens. If sweet treats are your downfall, try the mini coconut cake bites. Our must-try recipe Beef moussaka with yogurt 'béchamel’ This Is Not A Diet Book by Bee Wilson (£6.99, Harper Collins) Full of…

Alpro hazelnut chocolate ice cream (500ml), £3.50, Tesco This dairy-free, plant-based ice cream tastes surprisingly smooth and creamy, with a proper chocolate hit. A good vegan option. Coldpress fruity green juice, £2.79, Waitrose Cold-pressure technology means these juices retain more vitamins and minerals than pasteurised varieties. I loved the zesty blend of fruit and green vegetables – a refreshing pick-me-up. Rapeseed honey (754g), £7.50, localhoneyman. co.uk A creamy honey produced by bees that feed on oilseed rape flowers. It has a natural flavour, the texture is beautifully smooth and it’s not sickly sweet. Organic coconut vinegar, £4.99 (250ml), thecoconut  company.co Made by fermenting organic coconut sap, this vinegar is sharp with a slight sweetness. Full of amino acids, minerals…

Flynn McGarry The New-York-based chef began cooking aged 10, and worked his way through The French Laundry cookbook. At 12, he set up a supper club from his bedroom, which morphed into a monthly pop-up by the time he was 14. @diningwithflynn Matilda Ramsay The CBBC show Matilda and the Ramsay Bunch follows the cooking adventures of Gordon's 14-year-old daughter. She also creates simple dishes like egg muffins on her YouTube channel, Tilly Tube. Catch her on BBC iPlayer. @tillyramsay01 Allesandra Peters, 18, began creating her own recipes after being diagnosed with coeliac disease in 2012. Her blog – The Foodie Teen – features lots of healthy food, like smoothies, salads and nut butters. @thefoodieteen Romilly Newman started her blog, Little Girl in the Kitchen, aged 11, and now works…

Kale pesto Massage 90g kale in 2 tbsp basil pesto until evenly coated. Spread out over the trays and cook for 15 mins. Beetroot & sumac Peel 2 medium beetroots, then slice thinly. Coat in 1 tbsp oil, arrange on trays, season and cook for 20-25 mins, then sprinkle over1/2 tbsp sumac. Chilli & oregano sweet potato Slice 2 unpeeled sweet potatoes widthways as thinly as possible. Toss with 1 tbsp olive oil,1/2 tbsp each oregano and chilli flakes and a good pinch of sea salt. Spread over two trays and bake for 20-30 mins. Truffle & black pepper celeriac Cut1/2 peeled celeriac into four, then slice each piece thinly. Rub with 2 tbsp truffle oil, then season with a little salt and a generous twist of black pepper. Divide…

Robbie Bargh, founder gorgeousgroup.com Petra Barran, KERB founder, kerbfood.com, @petrabarran Gemma Bell, director, Gemma Bell and Company, @gemmabelleats Laura Biggs, managing director, River Street Events, riverstreetevents.co.uk Joanna Blythman, investigative journalist and Good Food contributing editor, @joannablythman Cathy Chapman, director of product development, Marks & Spencer, marksandspencer.com Zoe Charlton-Brown, restaurant consultant, @zcharltonbrown Veronica Davidson, kitchenware buyer, Lakeland, lakeland.co.uk Alpana Deshmukh, food and travel social media strategist, @alpana.deshmukh Mark Driscoll, head of food, Forum for the Future, forumforthefuture.org Stuart Ekins, owner, CASK Liquid Marketing, @caskforit Dominique Fraser, founder Fraser Communications, @Dom_Fraser Alastair Hendy, food writer and photographer, aghendy.com Nicola Lando, Sous Chef founder, souschef.co.uk, @SousChefTweet Bruce Langlands, director food and restaurants, Selfridges Jonathan Moore, executive chef, Waitrose, waitrose.com, @waitrose Victoria Moore, wine columnist and Good Food contributing editor, @planetvictoria Susi Richards, head…

‘Rice, spices and meats or veg are cooked low and slow, then finished under a cap of pastry’ Someone far more sociologically sophisticated than I am could put forward a persuasive insight into the trend for no- or limited-choice restaurants. It might go something like this: in times of chaos, we look for certainty; in times of dizzying, bewildering choice, we crave someone to do the hard job of deciding for us. And no more fear of missing out. London’s Soho has been sprouting no-choice restaurants for a while now: gourmet fried chicken; meatballs; lasagne; toasted cheese sandwiches; burgers and lobster, oh my. This subterranean newcomer is a little more unusual. As the name suggests, it specialises in biryani: not just any biryani, but complex ‘dum’ style, a speciality of…

Good Food contributing editor Joe Wicks is a former personal trainer. Now an Instagram phenomenon with 1.6 million followers, his #Leanin15 videos focus on quick, easy cooking. His 90 Day SSS (Shift, Shape and Sustain) Plan has inspired men and women nationwide to sign up to his programme of healthy recipes and workouts. thebodycoach.co.uk @thebodycoach. Joe’s book, Lean in 15: The Sustain Plan (£16.99, Bluebird), and his DVD, The Body Coach Workout, are out now. My menu plan includes three main meals – a reduced-carbohydrate breakfast and lunch, followed by a carbohydrate-refuel dinner to eat after a session of HIIT – High Intensity Interval Training. But simply swap the meals around if you prefer to do your workout before lunch rather than in the evening. Staying hydrated helps your body to…

We’ve based our daily menu plans on no more than 1,500 calories. For the average, moderately active female, this should allow for steady and controlled weight loss. If you’re happy with your weight, you can supplement the daily menu plans with healthy sides and snacks – find more information and ideas at bbcgoodfood.com/diet-plan-snacks For a fully vegetarian version of the diet plan, featuring recipes like cauliflower tagine and garlicky aubergine steaks, sign up at bbcgoodfood.com/diet-plan-january-2017…

Spicy meatball tagine with bulghar & chickpeas This recipe makes enough for two days. Choose lean beef mince with only 5% fat – some mince contains as much as 20% saturated fat, which you’re aiming to limit, plus it makes the sauce oily. SERVES 4 PREP 10 mins plus chilling COOK 45 mins EASY 2 onions, 1 quartered, 1 halved and sliced 2 tbsp tomato purée 2 garlic cloves 1 egg 1 tbsp chilli powder 500g pack extra-lean beef mince 2 tsp rapeseed oil 4 large carrots, cut into batons 1 tsp ground cumin 2 tsp ground coriander 400g can chopped tomatoes 1 lemon, zest removed with a potato peeler, then chopped 12 Kalamata olives, chopped 1 tbsp vegetable bouillon powder 1/3 pack fresh coriander, chopped For the bulghar 200g…

Make a good match Choosing wine to complement your food adds to the pleasure of both. Here, Henry Jeffreys highlights two wines from the case and suggests a pairing with this month’s recipes Henry Jeffreys is our wine expert and, along with the BBC Good Food team, tasted his way through over 100 wines to choose our Wine Club selection. (For behind the scenes and videos from the tasting, visit tinyurl.com/jpvcadp.) Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. His first book, Empire of Booze, is out now. BBC Good Food Wine Club wines are supplied and delivered by Laithwaite’s. Terms and conditions Introductory offer – new customers (18 years or over) only. One case per household. No further discounts applicable. Free delivery…

Good Food contributing editor Diana Henry is an award-winning food writer. Her tenth book, Simple (£25, Mitchell Beazley), is out now. Each month she creates exclusive recipes using seasonal ingredients. @ DianaHenryFood The sun is refusing to set, even though it’s after midnight, and spreads a drowsy light over everything. I’m in an idyllic spot, sitting on a jetty that stretches from a small island in Stockholm’s archipelago. My hostess is serving supper. The sheer simplicity of it makes it as beautiful as the setting. There are no candelabras – there aren’t even serving dishes – just tea lights and an array of saucepans. The buttery potatoes are covered in a shower of dill, the salmon has come straight from the smoker, there’s a bowl of cool soured cream (of…

Good Food contributing editor John Torode, the chef, food writer and TV presenter, has been a judge on BBC One’s MasterChef for 11 years. Each month he reinvents one of the most popular recipes from our website. @JohnTorode1 Falafels, packed carefully inside soft flatbreads with well-spiced houmous, have been around for centuries – and with good reason. I first made falafels when I was 10 and, although I love the Good Food burger version, I’ve developed my own trusted authentic recipe. I make my patties a little smaller and serve them with homemade houmous, tabbouleh and pickles. If you would like to make your own flatbreads too, you can find my recipe on page 137. Falafels You should use soaked dried beans for this recipe – canned beans won’t work.…

‘For me, cooking is all about bringing people together, and I enjoy testing out new recipes on my family, friends and my fiancé, Ed,’ says Maria, from Sheffield. ‘I became a vegan last March, so I’m now trying to create vegan alternatives to my restaurant favourites, and that’s how this recipe came about. The ginger, lime leaves, lemongrass and coconut give this curry its authentic Thai taste. The aubergine soaks up all the flavours, and the cashews make it feel really indulgent.’ Vegan Thai curry Some coconut milks have homogenisers added to prevent the solids from separating, but for this recipe you want the solid cream that forms at the top of the can, so buy unhomogenised milk. Use the leftover coconut milk to make porridge, or add to a…

Cai Ross is an enthusiastic champion of the Welsh food scene and manager of Paysanne Bistro in Deganwy, north Wales. The Potted Pig Housed in an old bank vault in the heart of the city centre; the clue’s in the restaurant’s name as far as the menu is concerned. There’s pig’s head croquette with sauce gribiche; crispy pig’s ear salad with bacon & boudin noir (black pudding). But you’ll also find ballotine of veal, skate wing with caper butter, plus vegetarian options. Their success has led to the opening of a sister restaurant, Porro, with two sites in Llandaff and Roath. Mains from £13.thepottedpig.com CD/KF Restaurant James Sommerin The restaurant was awarded a Michelin star in October last year. Four miles outside Cardiff in Penarth, its glass frontage allows you to…

ESSENTIAL KIT Burns Night Soho restaurant Quo Vadis (quovadissoho.co.uk) has hosted an annual Burns Night dinner since Jeremy Lee, their Scottish chef, took over five years ago. Jeremy (left), a veteran of BBC Two’s Great British Menu, has been celebrating Burns Night – on 25 Jan – since he was a boy. These are his four essentials for an evening commemorating the life and poetry of Robert Burns. Haggis is vital. Ours come from Ben Weatherall who owns The Blackface Meat Company (blackface.co.uk). Whisky It wouldn’t be Burns Night without a dram. My personal favourite is Ardbeg (ardbeg.com). Trifle It must be homemade and should contain whisky-steeped cake with honey and lemon. Serve it in a tall glass dish like this LSA International comport, right (£37.60, John Lewis). Cheese I…

Phil Howard was born in South Africa and moved to England when he was eight. After a degree in microbiology, he worked for Roux Restaurants, then with Marco Pierre White and Simon Hopkinson. At 23, he became head chef at The Square, the Mayfair restaurant he co-owned for 25 years, where he gained two Michelin stars. After selling The Square last year, he spent the summer focusing on his one-Michelin-starred Kitchen W8 and Sonny’s Kitchen in Barnes. In October, he opened Elystan Street, in Chelsea, with restaurateur Rebecca Mascarenhas. Phil, a regular on BBC Two’s Great British Menu, lives in south London with his wife, Jen, and their two teenage children. I hate endless walls of cupboards full of stuff that you never use. One thing you have in a…

INTRODUCING Bubble waffles A popular treat from Hong Kong, bubble waffles are also called eggettes or egg puffs. The waffle batter is cooked in a special mould, and the honeycomb-like structure results in crispy edges and soft, chewy ‘bubbles’. A little custard powder is added to the batter to make them taste sweeter. Why we're eating them now Although they were originally served plain, bubble waffles became popular in Europe as people started to experiment with increasingly decadent toppings. Wrapped around inventive ice cream flavours or piled high with sweets and chocolate sauce, they're Instagram gold. Where to buy the mould We used Nordic Ware’s cast-iron egg waffle pan (£65.95, divertimenti.co.uk), which gives impressive results (but isn’t suitable for induction hobs). You can find other cheaper moulds at amazon.co.uk. Where…

This year sees a growing trend towards more savoury cocktails, like this red snapper – gin’s answer to the bloody Mary. Olive oil specialist Arbequina & Co has launched a range of flavoured cocktail oils to complement savoury drinks. This works particularly well with Med-inspired Gin Mare as the arbequina olive is one its key botanicals – and the oil contains the other Mediterranean botanicals in the gin: rosemary, thyme, and basil. As well as adding texture and flavour to cocktails, the oils can be used to complement cheeses and grilled vegetables. For stockists, email stuart@caskliquidmarketing.com. Red snapper SERVES 1 PREP 5 mins EASY 50ml Gin Mare 75ml tomato juice 10ml lemon juice 10ml Worcestershire sauce 5ml soy sauce 4 dashes Tabasco 4 basil leaves 1/2 tsp…

TRENDING Kalettes Say hello to the latest hybrid vegetable – a cross between kale and Brussels sprouts but with a sweeter, less bitter flavour. In season now, find them in M&S, Asda, Sainsbury’s and Waitrose. Purple tea Move over matcha, purple tea (made from the top, purple leaves of the tea plant camellia sinensis) is high in antioxidants but low in caffeine. We love the purple tea from the London Tea Company, with a natural pomegranate flavour (£3, londontea.co.uk). Vermouth The key ingredient in classic cocktails such as dry martinis, vermouth will go mainstream this year, according to leading bartenders. For a twist on a classic, try our courgette martini at bbcgoodfood.com. DESCENDING Prosecco overload A nationwide obsession with prosecco means it’s now ended up as a flavour in crisps,…

Are you attempting Veganuary? Here are some vegan staples to try. veganuary.com Seitan Made from wheat gluten, seitan is high in protein and similar in texture and appearance to meat when cooked. Try it in stews or stir-fries (available from Holland & Barrett). Teff This tiny grass seed is rich in calcium, iron and protein. Use it like a grain in side dishes, or ground into a flour for baking (find it in Holland & Barrett). Arrowroot powder Extracted from the root of maranta, a tropical plant, this flavourless powder is useful for quickly thickening sauces and soups (available from Sainsbury's). Find five more vegan ingredients at bbcgoodfood.com/new-vegan-ingredients.…

THE HAIRY BIKERS’ WINTER WARMERS Si King and Dave Myers are cooking comforting dishes to warm up chilly afternoons on BBC One this month. They visit some of Britain’s best home cooks for inspiration, and discover what professional chefs cook off-duty. Weekday afternoons until Friday 20 January. MARY BERRY EVERYDAY Nothing cheffy or exotic, but wholesome reliable recipes that have formed the cornerstone of Mary’s cooking over six decades. There are easy crowd-pleasers, her favourite family classics, plus dishes to turn to when you want to impress. Starts end of January on BBC Two. Kathryn Custance…

HEALTHY MAGAZINE Kick-start your 2017 with Good Food's brand-new Healthy magazine, featuring 114 simple, nutrition-packed recipes. On sale now for £3.90. GF SHOWS Discover a BBC Good Food Show near you – find out more on page 116. Readers save 30% on tickets! GOOD FOOD ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. HEALTHY DIET PLAN Find a vegetarian version of our new healthy diet plan, plus previous tried and tested plans at bbcgoodfood.com.…

GLUTEN-FREE Now a normal offering from retailers. Sales of free-from products have increased by 70% in two years, despite no increase in coeliac diagnoses. Could this be the year we see a mainstream gluten-free beer? ONE-DISH RESTAURANTS Divisive, but here to stay. This trend will continue, building on the success of Burger & Lobster, Chicken Shop and Eggbreak. No danger of choice overload, at least! HEALTHY GRAINS Check out South American varieties such as quinoa and amaranth as protein-rich replacements for carbs. Expect to see a lot of chickpea flour on menus too. Find recipe inspiration at bbcgoodfood.com. KOREAN Supermarket shelves are heaving with Korean produce, and we’ll be using more ingredients, such as gochujang paste, added to familiar British dishes to create fusion twists. Discover our favourite Korean recipes,…

We have embraced new vegetarianism – what I think of as Ottolenghistyle eating, filling our plates with interesting fruit and vegetables, and cooking meat just once or twice a week. And now the new temperance movement is taking over. Do not panic, this doesn’t mean giving up alcohol completely. Nor does it involve retreating to the monkish solitude of a quiet room with a glass of water on non-drinking days. It’s all about drinking less booze and drinking better – whether there is alcohol in your glass or not. ‘People want to go out, be in lovely surroundings, see their friends and have an amazing glass, but they also want to balance that with their lifestyle,’ says Ryan ‘Mr Lyan’ Chetiyawardana. He is one of the bar impresarios and drink…

We’ve planned an exclusive oyster masterclass and tasting at Ondine in the heart of Edinburgh’s historic old town – and you’re invited. This is a rare chance to get in-depth tuition from oyster growers and experts. During the evening, you’ll enjoy a masterclass, a cooking demo, and a tasting with specially paired wines. Ondine, which has the Oyster Bar at its centre, specialises in seafood and shellfish dishes with a European twist. The event will be hosted by Roy Brett (above), the award-winning chef who opened Ondine in 2009. Roy, who has worked with Rick Stein and Mark Hix, is passionate about using local and sustainable produce – including sparkling fresh oysters. You’ll start the evening with drinks and nibbles, followed by a talk from the experts, a tour of…

Poached egg with smashed avocado & tomatoes We’ve used avocado as an alternative to butter because it’s rich in heart-friendly, monounsaturated fats, and a good source of protective vitamin E, which is excellent for skin. SERVES 2 PREP 10 mins COOK 10 mins EASY V 2 tomatoes, halved 1/2 tsp rapeseed oil 2 eggs 1 small ripe avocado 2 slices seeded wholemeal soda bread (see recipe, right) 2 handfuls rocket 1 Heat a non-stick frying pan. Very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. 2 Meanwhile, heat a pan of water. Carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the…

Our philosophy We believe that a varied, balanced diet featuring whole, unprocessed foods is the key to good health. Everyone’s needs are different, so we provide the information and recipes to help you create healthy habits. Our experts stay up to date on new research and emerging trends to bring you the latest and most relevant health advice. Our recipes are labelled healthy if they meet all of the following criteria per serving: Saturated fat No more than 5g Sugar No more than 15g Salt No more than 1.5g Our healthy recipes are also checked to ensure they have low-to-medium levels of fat, saturated fat, sugar and salt per 100g. If the recipe was a packaged product, it would carry a green or amber colour coding. Please note: Ingredients listed…

Melissa (left) and Jasmine Hemsley, who began creating their popular healthy recipes six years ago, have written two best-selling cookbooks: The Art of Eating Well and Good + Simple. Last year they opened a café in Selfridges, London, serving food free from gluten, grains and refined sugar. @hemsleyhemsley @HemsleyHemsley Recipe adapted from The Art Of Eating Well by Melissa and Jasmine Hemsley (£25, Ebury Press). Moroccan chicken stew This hearty stew, full of vibrant veg and warming spices, has been a favourite at our Hemsley Café since we opened. We’ve given our menu a few seasonal updates since launching, but our stew has stayed put. We recommend a side of cauliflower tabbouleh with creamy feta and fresh herbs as a zingy accompaniment to this rich dish. The beauty of this…

FRIDAY NIGHT Spicy clam & kale linguine If you can’t find nduja (available from ocado.com and in a jar from many M&S stores), use another spicy sausage spread, such as sobrasada (available at large Sainsbury’s) or soft cooking chorizo. SERVES 2 PREP 5 mins COOK 15 mins EASY 500g clams 200g linguine 2 tbsp olive oil 75g nduja 1 fat garlic clove, finely chopped 100g kale 50ml white wine ½ lemon, zested, then cut into wedges to serve parmesan, grated, to serve (optional) 1 Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less…

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 Griddled pineapple & chicken salad with nam jim dressing I learnt about blanching the chillies in a Thai cookery class – you still get all the flavour but remove some of the stinging heat. SERVES 4 PREP 25 mins COOK 15 mins EASY 100g green beans, topped 3 skinless chicken breasts 1 small pineapple 1 tbsp groundnut oil small bunch mint, leaves picked ½ small bunch coriander, leaves picked 100g beansprouts 50g honey-roasted peanuts, roughly chopped 150g cherry tomatoes, halved For the dressing 3 red bird’s-eye chillies, deseeded and roughly chopped 1 tbsp palm sugar or soft light…

Menu for 4 Green mandarin negroni Mussels with sake Braised beef cheeks Heritage carrots with granola Pistachio eclairs As a food obsessive, I love meeting new chefs and hearing about their journey into restaurants,’ writes Chelsie Collins (pictured, above right, in the Clipstone kitchen). ‘At just 25, Merlin Labron-Johnson has achieved a lot. He worked across Europe learning classic techniques and honing his modern style before opening Portland, his first London restaurant, which gained a Michelin star in 2015. “I never set out to get a star, it just happened,” he says. It also led to the opening of Clipstone last year (clipstonerestaurant.co.uk). ‘Only a stone’s throw apart, the restaurants are quite different. Portland is modern fine dining, while Clipstone has a neighbourhood feel, with sharing and small plates, and…

With many of her family working as caterers, bakers and farmers, Dee Woods has always enjoyed food and cooking. But a few years ago she realised that people in the multicultural community where she works in north London had lost touch with the food of their childhood or cultures. So she set up a community kitchen where locals could cook and eat sustainable food. ‘I was helping to run a charity for home educators in south Kilburn, and I noticed there were many families who couldn’t afford food,’ says Dee. ‘So in 2014, the charity’s leader and I set up Granville Community Kitchen and ran a Thursday lunch club, providing low-cost meals for around 30 people. Now we organise activities three or four times a week, providing around 100 people…

BEST ALL-ROUNDER JML Nutri Blitzer, £59.99, jmldirect.com Endorsed by Olympic rower James Cracknell, this smoothie maker blitzed our mixture to a lump-free liquid that was verging on silky. Our testers were impressed with its sturdiness, how easy it was to clean and the extra milling blade for grinding nuts and spices. The large cup makes enough for two servings, and the screw-on lid means it’s easy to store in the fridge. A little more expensive than the cheaper models on the market, but we felt the extra money spent made all the difference. BEST BUDGET AmazonBasics Blend and Go Smoothie Blender, £14.24, amazon.co.uk Certainly not perfect but amazing value for money, this was the only model at this price range that blended our concoction…

SERVES 2 PREP 5 mins plus 1 hr resting COOK 10 mins EASY 120g self-raising flour 2 tbsp cornflour 1 tbsp custard powder 100g golden caster sugar 2 large eggs, beaten 1 tbsp vegetable oil, plus extra for greasing 1 tsp vanilla extract 50ml evaporated milk To serve matcha green tea ice cream (or any other flavour you like) dark chocolate sauce freeze-dried raspberries 1 Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug. 2 Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach…

Are you a new photographer who loves food? We're launching the BBC Good Food Fresh Talent Award in partnership with Pink Lady› Food Photographer of the Year – an exciting new opportunity for one talented winner to join our team for six months. You will be working (part time) at the creative heart of BBC Good Food, including in the Test Kitchen, for bbcgoodfood.com and on location at recipe and portrait shoots. Your work will be published across the brand and you will receive one-to-one mentoring from our creative director. You will have a shoot commissioned by Pink Lady› and will also write a monthly blog about your experiences. We are looking for outstanding photography in the following four categories: Hero Ingredients, Breakfast, Food Mentors and Restaurant Life. For full…

I’m fascinated by the developments in UK food production, especially the movement towards sustainable farming. I love the way people are curing food now and the fantastic cheeses. At the restaurant all our meat, poultry, fish and game is British, supplied directly from regions such as Yorkshire, Cornwall and Cumbria. I try to make as much time as possible to travel around and discover suppliers, but it can be difficult to fit around working in the restaurant. I hope to find people treating animals kindly as a matter of course when I judge this award. I want to see them using as few pesticides as possible and causing the least amount of harm to the environment. I’ll also be looking for the most innovative of ways to…

1 New cuisines According to our experts, this is set to be the year of ‘proper’ regional food. As well as Nordic bakeries, Indian street-food pop-ups and niche Cuban and Filipino restaurants, expect more authentic Mexican, Szechuan and Palestinian dishes to be served up. Where to go Tacos will be ‘everywhere’, and in all shapes and sizes. Find them on the menu at Taquería (taqueria.co.uk) and Neil Rankin’s Temper in Soho (temperrestaurant.com). What to try For an authentic Mexican touch, make your own mole, a thick, rich, chocolate-tinged sauce. (Try pulled pork with Mexican almond mole sauce at bbcgoodfood.com.) Mexican regional wraps are also expected to make an impact next year, so seek out Oaxaca tostadas, Baja fish tacos and Chihuahua burritos. 2 Great gourmet escapes Portugal is…

‘No amount of chia seeds or greens can make up for the absence of some meat, fish or dairy’ Veganism is on the rise, with a 360% increase in the past decade, according to last year’s survey from the Vegan Society. Dedicated vegans, who eat no animal-derived foods at all, still account for only 1.05% of the population. However, more people are adopting a ‘part-time’ approach, and more vegan foods are available in shops and provided in restaurants – a trend driven by the perception that a vegan diet, free from all fish, meat, eggs, and dairy foods, is healthier for you, and better for the planet. Last year, searches for vegan information and recipes at bbcgoodfood.com increased by 300%. I respect the central motivation driving veganism – notably, the…

It has happened. I’ve finally mastered the magic trick available to women in their fifties: all I need to do is look at a plate of food and it automatically embeds itself onto my thighs. Well done me. There now seem to be two choices: consume a thimbleful of carbohydrates three times a day, or say goodbye to pizza, pasta and potatoes. I have chosen the latter. And that decision led me to a meal I never thought it would be my role in life to consume. There is absolutely nothing glamorous about a cauliflower, but if you’re looking to reduce carbs and still end supper with a full stomach, it has three impressive tricks. It passes as an impressive meat substitute – feistier than tofu, some vegan Chinese restaurants…

Get started Our approach to good health is simple: we believe in eating a balanced diet packed with wholefoods. Like all our diet plans, this one steers clear of processed foods and is full of healthy fats, lean protein and slow-release carbs – and includes vegetarian and vegan dishes. As a result, you’ll cut back on added sugar, lose excess pounds, improve your digestion, boost your immunity, and find you’ve got extra energy too. Want to follow this plan longterm? We’ll bring you a new recipe every month in the healthy section of the magazine, starting in February. How to use the plan You can see at a glance what you’ll eat for every meal over the seven days. These delicious breakfasts, lunches and dinners give you an optimum balance…

Creamy leek & bean soup This soup makes enough to give you leftovers for lunch another day. It’s based on a leek & potato soup, but we’ve used beans instead of potato, as they contribute towards your 5-a-day (potatoes don’t count). SERVES 4 PREP 10 mins COOK 20 mins EASY V * 1 tbsp rapeseed oil 600g leeks, well washed and thinly sliced 1 litre hot vegetable bouillon 2 x 400g cans cannellini beans, drained 2 large garlic cloves, finely grated 100g baby spinach 150ml full-fat milk 1 Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins. 2 Stir in the garlic and spinach, cover the…

Sweet potato hash, eggs & smashed avo SERVES 2 PREP 10 mins COOK 20 mins EASY V 1 large ripe avocado 1 lime, juiced 1 tbsp olive oil 1 red onion, ends trimmed and spiralized on a flat blade 2 medium sweet potatoes, ends trimmed and spiralized into thin noodles 2 large eggs sriracha, for drizzling 1 Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste. 2 Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is…

Spicy jerk potato & pineapple hash This is full of punchy flavours, and very satisfying. SERVES 4 PREP 15 mins COOK 35 mins EASY 700g Maris Piper potatoes, cut into medium chunks 1 tbsp vegetable oil 4 rashers streaky bacon, cut into bite-sized pieces 40g unsalted butter 1/2 tbsp jerk seasoning 200g prepared pineapple chunks 4 large eggs 1/2 small pack coriander, torn 1/2 red chilli, thinly sliced 1 Bring a large pan of lightly salted water to the boil. Add the potatoes and boil for 7 mins, then drain and leave to steam-dry for 5 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 5 mins until crispy. 2 Add the butter to the pan along with the potatoes…

Burnt aubergine veggie chilli It’s so useful to know a good chilli recipe off by heart. Once you’ve cooked a batch, you can serve it in different ways – in tacos, on rice, with tortillas, in quesadillas. It’s great sharing food! SERVES 4 PREP 25 mins COOK 2 hrs EASY V * 1 aubergine 1 tbsp olive or rapeseed oil 1 red onion, diced 2 carrots, finely diced 70g Puy lentils or green lentils, rinsed 30g red lentils, rinsed 400g can kidney beans 3 tbsp dark soy sauce 400g can chopped tomatoes 20g dark chocolate, finely chopped 1/4 tsp chilli powder 2 tsp each dried oregano, ground cumin and sweet smoked paprika 1 tsp each ground coriander and cinnamon 800ml vegetable stock 1/2 lime, juiced To serve brown rice tortilla…

Good Food contributing editor Tom Kerridge is chef-owner of The Hand & Flowers and The Coach – both in Marlow, Buckinghamshire. His latest book, Tom Kerridge’s Dopamine Diet (£20, Absolute Press), is out 12 Jan. Each month Tom creates exclusive seasonal recipes for us @ChefTomKerridge A slow, gentle braise makes cheaper, tough cuts of meat meltingly tender and adds mellow flavours to winter vegetables. Braising takes time, however generally there’s not much prep involved, then your hob or oven does all the work. When braising meat, first brown it quickly over a high heat to add an extra layer of flavour. Then cook it slowly in a covered pan with liquid and caramelised vegetables. When collagen, the meat’s tough connective tissue, reaches 71C, it becomes gelatinous and melts into the…

Good Food 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 recipes for us @rosiefoodie In this new series, I’ll be exploring street food and gourmet trends with recipes that capture some of the excitement we’re seeing in British markets, pop-up restaurants and food events. My British and internationally influenced recipes will show you how to get some of the hottest new flavours into your kitchens at home. Japanese okonomiyaki The British obsession with informal Japanese cuisine continues to grow, as we discover izakaya (Japanese gastropubs) and street foods, as well as our already much-loved sushi and ramen. While in Japan a few months ago, I ate this pancake and was…

With four Olympic gold meals under her belt at the age of 24, Essex-born cyclist Laura Trott is Great Britain’s most successful female competitor in any sport. As a child she was diagnosed with a collapsed lung and, later, asthma, and advised to take up sport to improve her fitness. Last September, she married track cyclist Jason Kenny – between them they have won 10 Olympic golds. The recipe I grew up with – tuna pasta bake I am a horrendous cook. The thing is, my mum always cooked for my sister Emma and me – when we came in from school every day, dinner would be ready. She used to cook us tuna pasta bake and it’s still a favourite. I love it and I’ve actually learnt how to…

East is best – the north-east to be precise. Head for the 10th, 11th and 20th arrondissements, just east of the perennially popular but often overpriced Marais district, to find fun and contemporary French food delivered with innovative panache. The east end offers the city’s most unfussy food, but don’t expect handsome Haussmann boulevards. The working-class east end of Paris has long been a ‘drôle mélange’ (funny mix) of Seventies apartments, warehouses and functional shops, and in the Belleville neighbourhood where Édith Piaf was born, it even has its own ‘Cockney’ accent of sorts. But the ‘bobo’ crowd are encroaching with their ‘bourgeois bohemian’ craft beer, coffee roasteries and o›eat deli- cafés. Add to this the influence from long- resident African and Asian communities, and you have a recipe for…

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 CHEFS’ SWAPS Smoked salt Many chefs have fallen in love with smoking in recent years, with some using lengthy processes to impart the flavour of a barbecue to dishes. But the clever ones simply season with smoked sea salt – either during cooking or just at the end to add flavour and crunch. Smoked salt (available from ocado.com ), works well on steaks, in beef dishes, and in Mexican stews and braises. It also ups the smokiness of roasted or charred vegetable dishes – I particularly like it with aubergines. (Find a recipe for smoked mash at ASK THE EXPERT Q…

Roy Brett worked with Mark Hix and Rick Stein before opening Edinburgh’s Ondine ( ondinerestaurant.co.uk ) in 2009. The restaurant focuses on sustainable British seafood, mostly sourced from the local Newhaven Harbour. Join us for an oyster masterclass at Ondine – turn to page 38 for details. @OndineEdin Squid tempura with nam jim sauce This is by far the most popular dish on our menu at Ondine. We sell over 700 portions of squid every week. We once took it off for a change and were quickly taken to task by our regulars to bring it back immediately. It’s a great sharing-style starter. You can prepare your squid in advance and keep it in the fridge (or ask your fishmonger to prep it for you). But…

SERVES 2 generously PREP 15 mins plus resting COOK 25 mins EASY 150g plain flour 3 eggs 300ml full-fat or semi-skimmed milk 2 tbsp vegetable oil 50g frozen peas 100g kale leaves 2 tbsp horseradish sauce 1 tbsp English mustard 200g leftover roast beef slices 100ml beef gravy 1 Whisk the flour, eggs and milk together with a pinch of salt until smooth. Cover and rest for 30 mins (or chill in the fridge overnight). 2 Heat oven to 220C/200C fan/ gas 7 and put a large pan of salted water on to boil. Heat the oil in a large roasting tin in the oven for 10 mins. Once hot, pour in the batter and cook for 25 mins or until puffed up and golden. 3 Meanwhile, tip the peas…