Innholdsfortegnelse for March 2024 i Good Food

Wild garlic, chicken & leek pie Fragrant wild garlic transforms this chicken pie into something really special. For ease, the filling and pastry can be made ahead. Barney Desmazery SERVES 6 PREP 30 mins plus chilling COOK 1 hr 20 mins MORE EFFORT 75g butter150g wild garlic leaves, any stalks reserved (see tip, below)1 leek, halved lengthways, then finely sliced8 skinless, boneless chicken thighs, cut into chunks3 tbsp plain flour100ml white wine or dry sherry300ml chicken stock (made with1 stock cube or stock pot)100ml crème fraîche or double cream For the pastry 150g cold butter, cut into cubes, plus extra for the tin400g plain flour, plus extra for dusting1 egg, beaten 1 Heat 25g of the butter in a frying pan over a medium heat until sizzling, add the wild garlic…

Great British Menu, Tuesday-Thursdays The contest reaches its climax, with the remaining professional chefs competing to serve their dishes at a banquet for Team GB athletes before they travel to the Paris Olympics and Paralympics. Watch the latest on BBC Two or see all episodes on iPlayer. The Hairy Bikers Go West, Tuesdays Si and Dave continue their motorbike odyssey, seeking out the best local produce and meeting the people who grow and make it. Watch every Tuesday on BBC Two until 19 March, or catch up on iPlayer. The Food Programme, 3 February Sheila Dillon is in Norfolk to explore food poverty in “Britain’s bread basket”, looking to understand why so many people there struggle to get the food they need and what is being done to help them.…

Carrots Homegrown carrots have more flavour, and you can sow a much wider variety than what’s available in the shops. As well as standard orange, you can grow purple, yellow and white carrots, plus rounded ones that are best suited to growing in pots. Use them in myriad ways, from grating into fritters and salads, to roasting until sweet and sticky. Carrot & harissa soup with feta toasties Stash this soup in the freezer for a speedy lunch on busy days. (If you freeze a batch in individual portions, it defrosts more quickly.) The feta toasties are optional, but well worth the extra effort. SERVES 6 PREP 25 mins COOK 40 mins EASY V ❄ 2 tbsp rapeseed or olive oil, plus a drizzle2 onions, sliced4 garlic cloves, crushed, or…

Air-fryer fry-up SERVES 1 PREP 15 mins COOK 30 mins EASY 1 English muffin½ tsp butter, softened200g mushrooms, roughly chopped½ tsp olive oil1 tomato, halved across the equator2 sausages2 hash browns1 egg2 bacon rashers½ 400g can or 200g can baked beans (optional) 1 Heat the air-fryer to 180C. Slice the English muffn in half and cut a circle out of one half, leaving a 2cm-thick ring. Toast for 5-6 mins in the air-fryer, remove, then butter the whole half and press the other half onto it. Set aside. 2 Put the mushrooms in a bowl and drizzle over the oil. Season with salt and pepper and stir to coat. Tip the mushrooms into the air-fryer and cook for 4 mins until beginning to soften. Season the cut halves of the…

James Whetlor has a passion for sustainable food practices and is committed to challenging the wasteful practice of euthanising male goats in the dairy industry. As an advocate for responsible and ethical food production, he co-founded the goat farming business Cabrito with his partner, Sushila (which, sadly, recently closed). My earliest food experiences were shaped by my mum, a traditional home cook. My kids never hesitate to praise Granny Jo’s cooking – a compliment that’s often elusive for my own cooking. Family meals were a cornerstone of our upbringing. We always gathered at the table, and my partner Sushila and I continue this tradition with our children. Living with my sister during my late teens was a culinary turning point. She had lived across Europe and was a magnificent cook.…

AOP Digital Publishing Awards 2023 Editorial Team of the Year: Consumer BBC Good Food and olive AOP Digital Publishing Awards 2023 Best Online Brand: Consumer BBC Good Food BSME Awards 2023 The Readly Award BBC Good Food What’s Your Perfect Comfort Food? (October 2022) The Publisher Podcast Awards 2023 Best Food & Drink Podcast BBC Good Food Podcast 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…

Hotpot “Growing-up in Bury, I loved the chewy, soft potatoes on top of mum’s hotpot. Later, working at The Fat Duck, its intricate hotpot reignited that interest. Today, mine includes elements from both. At home, I don’t add oysters (historically, cheaper seasoning than salt), but I’ll brine the lamb. I cook the potatoes in lamb fat too, but skin-on and not cut into perfect circles. Served with pickled red cabbage and leafy greens, hotpot’s a lovely golden centrepiece.” Chef Mary-Ellen McTague, co-founder, Eat Well MCR, Manchester Wontons “Making Chinese dumplings embodies the cooking I love: an inclusive activity where families can sit, chat and learn together. Wontons are great to make with kids. You can buy the wrappers and don’t worry too much about the shape. Minced pork and prawn…

Chana batata, chickpea & potato masala Chana batata is a popular and comforting vegetarian starter. Chickpeas and diced potatoes are simmered in a rich and savoury tomato-based gravy. This dish is perfect for parties and get-togethers. SERVES 4-5 PREP 15 mins COOK 30 mins EASY V 1 tsp mustard seeds2 tbsp oil8-9 curry leaves300g passata1 tsp garlic paste1½ tsp chilli powder½ tsp ground turmeric1 tsp hot paprika1 tsp ground cumin1 tsp ground coriander3 tbsp tamarind paste3 tbsp chilli sauce2 tbsp jaggery or granulated sugar200g can sweetcorn, drained400g can kala chana (black chickpeas), drained400g can chickpeas, drained300g can baby potatoes, drained and halved5g coriander, finely chopped, to serve1 red onion, finely diced, to serve 1 Heat a large pan over a medium heat. Tip in the mustard seeds and cover with…

Anna Chan’s congee rice porridge It’s a bowl of comfort, but congee is also a versatile dish – a great way to use up the leftovers from a roast, or any ingredients in your fridge. SERVES 2 PREP 10 mins COOK 35 mins EASY 160g jasmine ricesplash of light soy sauce (optional)thumb-sized piece of ginger, sliced1 spring onion, sliced170g cooked chicken, shredded To garnish (optional) pork flosscentury egg (available in Asian supermarkets) or soft-boiled eggspring onion, slicedginger, thinly slicedcooked enoki or shiitake mushrooms, thinly slicedsesame seedssesame oil 1 Wash the rice with cold water in a bowl, then drain. Repeat 2-3 times until the water runs clear. Tip the rice into a large pan over a medium heat, then add 1 litre of freshly boiled water. Stir and bring to…

Spicy prawn & fennel chickpeas Comforting and warming, this brothy stew should be served with lots of bread to mop up the sauce. SERVES 4-6 PREP 20 mins COOK 45 mins EASY 2 tbsp olive oil1 large fennel bulb, around 300g, finely chopped1 onion, finely chopped1 red chilli, deseeded if you like, finely chopped or 1 tsp chilli flakes4 garlic cloves, finely chopped1 tbsp tomato purée2 x 400g can chopped tomatoes2 x 400g can chickpeas1 lemon, zested and juiced pinch of sugar (optional)250g raw tiger prawns, defrosted or fresh15g parsley, finely chopped crusty bread, to serve 1 Heat the oil in a large, deep frying pan over a medium heat. Stir in the fennel and onion with a pinch of salt. Cook, for 15 mins, until softened. Stir in the…

Avocados are packed with heart-healthy fats, such as oleic acid, as well as potassium, vitamins B6 and E, plus they’re low in carbs and sugar. However, like many fruit and veg, where and how they are grown makes a big difference to their footprint. Monoculture, or the largescale production of one type of food can have a much larger impact than small-scale farming. As avocados can’t be grown in the UK, they’re mainly farmed in the tropical climates of South and Central America, South Africa, or Mediterranean countries like Israel and, closer to home, Spain. In South and Central America and South Africa, where climate change is affecting weather patterns, increased production of avocados can cause water stress. Growers are trying to combat this using drip irrigation systems that use…

At this time of year, when it comes to roasting a chicken, I’m inspired by the ingredients from northern Spain and a trip I took to a beautiful Basque cider house. There I saw chickens freely hopping around apple trees, and that was it! This recipe is more of a one-pot or pot-roast. First you brown the best chicken you can afford in olive oil in a casserole dish, then you fill the cavity with a peeled, cored and halved apple. The chicken is then pot-roasted in the pan with more apples, sliced onions, sultanas, sage, bay and lots of Spanish cider. You cover the pan and everything cooks slowly at 160C/140C fan/gas 3 for an hour, then uncover it, turn the heat up to 220/200C fan/gas 8 for a…

The latest figures show the UK’s carbon emissions are falling, down 49 per cent since 1990. This is largely thanks to a drop in the country’s coal and gas use, but individually, we still have an annual carbon footprint of 5.2 tonnes of carbon dioxide. Fortunately, saving the world isn’t just a job for superheroes. Making several small changes to what and how you eat – from reducing food waste to updating your freezer – can cut your food carbon footprint and help reduce the total impact of carbon dioxide on our planet. 1. Avoid plastic packaging We know single-use plastics are harmful for the environment – they’re more likely to end up in our oceans than reusable options – and it takes a lot of fossil fuels to produce…

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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 team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Meet us at our events and shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes. Recipes for everyone…

Gochujang butter fried rice SERVES 4 PREP 5 mins plus optional chilling COOK 20 mins EASY V 250g basmati rice2 garlic cloves, grated30g salted butter1 tbsp gochujang (Korean chilli paste)200g long-stem broccoli, stalks chopped into small pieces1 tbsp sesame oil75ml groundnut or vegetable oil4 eggs1-2 tbsp soy sauce (to taste)4 spring onions, thinly sliced1 red chilli, finely choppeddrizzle of oyster sauce and coriander leaves, to serve (optional) 1 Rinse the rice, tip into a saucepan and cover with 500ml cold water. Season with salt, cover and bring to the boil, then simmer gently for 8 mins. Remove from the heat and leave to stand with the lid on to steam for 2-3 mins more. Fluff up with a fork. Spread out on a metal baking sheet to cool quickly. If…

Millionaire’s burfi Sweet and savoury snacks go hand in hand with Holi celebrations. Families start making them a few weeks before in batches, ready to feast on after a round of throwing coloured power at each other at the temple! A favourite in our house is a milk-based ‘fudge’ called burfi, which comes in a host of colours and flavours. This version incorporates chocolate and caramel on top of the traditional base. MAKES 12–24 PREP 20 mins plus setting COOK 10 mins EASY V 120ml ghee, plus extra for the tin240ml whole milk500g milk powder100g icing sugar, sievedready-made drizzling caramel (use salted, if you prefer)chocolate sprinkles or shavings 1 Rub some ghee all over a 20cm square baking tin and line with baking parchment. Put the 120ml ghee in a…

There’s no need to splash the cash to pack goodness into your meals. With the help of our expert nutritionist Kerry Torrens, we’ve compiled a list of everyday ingredients that make budget-friendly swaps for trendy but expensive so-called ‘superfoods’. Our choices are generally just as nutritious – if not even better for you – than voguish and pricey powders or berries. WHAT’S A ‘SUPERFOOD’? Most of us consider a ‘superfood’ to be one that provides plenty of health benefits. The term is widely used as a marketing tool, to persuade us that certain foods are superior to others. The truth is, no single food will make a diet healthy or counteract the effects of an unhealthy lifestyle. What’s more, many ‘superfoods’ don’t live up to their marketing straplines anyway. Instead,…

“The diet allows you to eat what you want for five days of the week, then cut calories for the other two days” What is the 5:2 diet? The 5:2 diet came to prominence after the publication of The Fast Diet book by Dr Michael Mosley in 2013. It’s based on intermittent fasting, a way of eating where you avoid food for specific periods – whether that be an entire day without eating, or ensuring that you don’t eat between 7pm and 7am. Intermittent fasting has been associated with several potential health benefits, as well as weight loss. The 5:2 diet allows you to eat what you want for five days of the week, but requires you to dramatically cut calories for the other two days. It’s a ‘part-time’ approach…

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Make time for yourself Weekends are precious – it’s our time to focus on what makes us happy. We all need to take a break from work stress, social media noise and everyday admin. Let’s push back on the pressures of modern life and reclaim our downtime to relax, refresh and reset by doing what we love. Be inspired and discover more at bbcgoodfood.com/feature/weekend…

Easter bunny Growing cress is a great way to teach children about plants and how food is grown and harvested – it shoots up fast and they can enjoy it as a healthy snack once it’s ready. Or, decorate the flowerpot with a cheekily burrowing bunny first. This makes a lovely bit of DIY tablescaping, and once the cress is eaten, the Easter bunny can be brought out year after year. PREP 30 mins plus about 2 weeks’ growing cress seedssoilsmall flowerpotyellow ribboncraft gluesmall pompom (for the tail)large pompom (for the body)brown felt (for the feet)pink felt (for the paw pads)mini chocolate eggs 1 Plant the seeds in a small pot of soil following pack instructions. 2 Wrap a yellow ribbon around the pot. Glue a small pompom on top…

Reclaim your weekend Mix a mocktail Rose falooda Falooda is traditionally made with bright pink rose syrup, which creates its vibrant colour. It’s available in Asian food stores or online. Or, use any rose syrup plus a drop of pink food colouring (or rose water, food colouring and a little extra sugar). MAKES 2-3 PREP 5 mins plus at least 1 hr chilling and blooming COOK 17 mins EASY V 10g chia or basil seeds20g falooda sev or corn vermicelli50g rose syrup800ml whole or plant milk3 scoops of vanilla ice cream (optional) For the rose jelly 20g rose syrup30g caster or granulated sugar1 tsp agar agar flakes 1 For the rose jelly, warm 200ml water, the syrup and sugar in a pan over a medium heat until the sugar has dissolved…

• 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.…

Tahini Mississippi mud pie SERVES 10-12 PREP 30 mins plus 2 hrs 30 mins cooling chilling COOK 20 mins MORE EFFORT V 300g bourbon biscuits100g butter, melted For the brownie layer 125g dark chocolate (70% cocoa), broken into small pieces125g unsalted butter175g light brown soft sugar2 eggs100g tahini75g plain flour1 tbsp cocoa powder For the topping 250g vanilla custard75g dark chocolate (70% cocoa), broken into small pieces350ml double cream1 tbsp tahini1 tbsp icing sugar sesame brittle, to decorate 1 Put the biscuits in a food processor and blitz to crumbs, or tip into a bowl and gently bash with the end of a rolling pin. Mix in the melted butter. Tip into a deep 26cm fluted tart tin, and use a spoon to press the crumbs into the base and…