Home//Good Food /March 2017/In This Issue
Good Food |March 2017£ PASTA MAKERS £SkintedMarcato Atlas 150 pasta machine, £54.06, amazon.co.ukWhen you think pasta, you think of Italy, so it’s no surprise that this Italian pasta maker comes highly recommended. Built with anodised aluminium alloy rollers to ensure no harmful metals are released onto the dough, the machine is very sturdy, easy to use and durable.MintedKitchen Aid three-piece pasta attachment set for stand mixers, £154.95, John LewisNot strictly pasta makers, these are attachments for Kitchen Aid mixers. Along with a pasta roller with eight adjustable thickness settings, there are also two types of cutter for spaghetti and fettucine. No handle-turning is required, as the machine powers the rolling, meaning both your hands are free to work with the pasta.…1 min
Good Food |March 2017Mother’s Day gifts1 Pomora olive tree adoption, £29 per quarter, pomora.com Adopt an olive tree and receive four shipments of flavoured olive oil throughout the year. Flavours include basil, garlic, truffle and rosemary.2 Norfolk gin (70cl), £40, jarrold.co.uk A uniquely flavoured artisan gin, handcrafted in Norfolk.3 Stärnächäs Extra Mature, £5.95 per 250g, finecheese.co.uk Voted Supreme Champion at the Continental International Cheese Awards. This smooth, salty cheese is incredibly moreish.4 Hario copper coffee dripper V60, £60, trouva.com A treat for coffee lovers – the copper not only looks great, it retains heat too.5 Camerons Gourmet Mini Smoker, £39.95, souschef.co.uk Small enough to fit on the hob, this is a great bit of kit for smoking your own meat or fish.6 Kai Shun Santoku knife, £166.95, divertimenti.co.uk Every cook should own a proper knife.…1 min
Good Food |March 2017our manifesto women's issueOur first women’s issue celebrates the people who first inspired us to cook, eat and enjoy food – and those who still do. We want to flag the progress made in professional kitchens, and stimulate debate about where we can do better in our wider food culture. Women have been the cornerstone of home cooking for centuries.We want to keep these traditions alive while celebrating the huge, often less trumpeted, effort it takes to run a household. As a team made up of men and women, we endorse equality, fairness and inclusivity, and want to celebrate everyone’s achievements, while shining the spotlight on the women we look up to.We believe in…Gender equality in professional kitchensWe’d like to see more women working in professional kitchens, and teams of chefs that represent…1 min
Good Food |March 2017I want my food to be fair‘Women in Ghana enjoy working conditions many Western women would envy’People often ask me if they should trust and support Fairtrade. My answer is always an unequivocal yes.Admittedly, when it first emerged as an alternative model for sourcing food from far afield, this certification scheme met scepticism from some consumers who, while prepared to pay a premium for a more ethical product, found the range of food limited and not necessarily top quality. Now things have changed. I’m addicted to its products, such as Equal Exchange’s luscious cashew nut butter, made by small farmers in El Salvador. Nowadays, I wouldn’t dream of buying a banana without the familiar black and blue logo.I have met many Fairtrade growers who have left me in no doubt about the tangible difference that this…4 min
Good Food |March 2017Use it upSpicy tamarind prawnsHere’s another way to cook with the tamarind paste from the leek seeni sambol recipe on page 76.SERVES 2 PREP 10 mins COOK 5 mins EASYFor the lime mayonnaise½ lime, juiced, plus wedges to serve50g mayonnaiseFor the prawns2 tbsp vegetable oil1 garlic clove, crushed thumb-sized piece ginger, grated1/2 red chilli, finely chopped1 tbsp tamarind paste180g raw jumbo king prawns (or tiger prawns)toasted sesame seeds, sliced spring onions and cooked rice, to serve1 Mix the lime juice with the mayonnaise and set aside.2 Heat the oil in a large, non-stick frying pan over a medium heat and add the garlic, ginger and chilli. Lightly fry for 2 mins until fragrant, then add the tamarind paste.3 Toss the prawns in the mixture and cook for 2-3 mins until they have…3 min
Good Food |March 2017my life on a plate Nadiya HussainSince winning Bake Off in 2015, Nadiya Hussain has made a cake for the Queen’s 90th birthday, written two cookbooks and a novel, and presented her own food and travel show. She’s widely regarded as a positive role model for young women, and has talked openly about being a Muslim and her personal experience of racism. She is married to Abdal, and they have three children, Musa, Dawud and Maryam.The recipe I grew up with – Mum’s Bangladeshi kormaThis is a chicken korma made with whole boiled eggs (recipe overleaf). It’s a rich dish, so mum only cooked it twice a year for Eid, to celebrate the end of Ramadan. I do the same for my kids, and every time I make it, they do exactly what I did –as…6 min
Good Food |March 2017star ingredient BeerEvery year, I buy a bottle of Theakston’s Old Peculier to soak the fruit for my Christmas pudding. And every yearI wonder why I don’t cook with beer more often. What it does to dried fruit – adding spice, warmth and complexity – is remarkable. I’ve also dragged my favourite childhood cake into adulthood by making it with dark brown sugar and stout, producing the most intense chocolate cake I’ve ever tasted.When it comes to wine, there’s a huge range of grape varieties, but in recipes you won’t go wrong if you just use the right colour. With beer, it’s more complicated. There’s the dark, sweet-bitter flavour of stout (good in coffee and chocolate dishes) and the citrussy flavour of a Belgian witbier, which I use to cook mussels –…7 min
Good Food |March 2017Birmingham 15- 18 June“I’m excited for my first ever BBC Good Food Show and can’t wait tomeet you all!”Joe WicksJoin us this June for the ultimate day out for food lovers as the BBC Good Food Show returns to Birmingham, with an all new line-up of the UK’s top chefs, bakers and experts.Enjoy brand-new live cooking features and take part in more hands-on experiences and masterclasses than ever before. Taste, shop, learn, and be inspired by the best in the business.NEW for this year, we are excited to announce that bestselling author and health and fitness expert Joe Wicks, will be joining our stellar line-up of chefs and experts cooking LIVE in our exclusive Supertheatre. Don’t miss Joe’s first appearance at a BBC Good Food Show, where he’ll be cooking up a storm…1 min
Good Food |March 2017Mackerel bowls‘I first became interested in food watching my mother cook,’ says Bill Williamson, who is originally from California but now lives in Surbiton. ‘She had no fear in the kitchen.My parents lived in Japan after the war, and I have adapted one of my mother’s Japanese-inspired recipes here.’Bill’s recipes and cooking have in turn inspired his sons, Pete and Leo, and they now run a food blog together called whatdadcooked.com .Easy mackerel bowlsSERVES 4 PREP 20 mins COOK 15 mins EASY200ml sake60ml mirin3 tbsp white miso3 tbsp palm sugar60ml dark soy sauce thumb-sized piece ginger, peeled and sliced into matchsticks4 skinless mackerel fillets, bones removed, cut into thick slices2 x 250g pouches mixed grains 80g frozen petit pois1 large courgette, sliced into ribbons with a peeler50g watercress1 tbsp sesame seeds,…2 min
Good Food |March 201710 things to eat and drinkBaba al limoncello at I Giardini di Cataldo (igiardinidicataldo.it). Wander through the lemon groves, and taste gelato and jams made from this heritage brand of limoncello, which attributes its superior quality to the volcanic soil, hand-peeling and no chemicals. You can sample and buy jars of mini baba (like rum baba but soaked in limoncello) to take home.Negroni sbagliato and canapés Pronounced ‘spa-lee-ah-toe’ (AKA a ‘wrong negroni’, as it mixes prosecco or franciacorta with Campari and vermouth instead of gin), this is the perfect sundowner on the terrace of Grand Hotel Excelsior Vittoria (exvitt.it), Sorrento. Tiny sandwiches and pastries whet your appetite for dinner.At the hotel’s restaurant, Terrazza Bosquet, chef Antonino Montefusco’s menu shows both his skill and playful approach. Order ‘La Dolce Vita’, a starter of seafood and local…2 min
Good Food |March 2017test kitchenBarney, our Food editor- at-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazeryPICK THE PERFECT...MasherThe ideal masher is metal so that it has weight. A perforated plate crushes what you are mashing up as it is forced through the holes and a lengthy handle makes light work of a deep pan of potatoes. This one (left) has all the essentials, plus the clever addition of a side scraper – great for making guacamole in a rounded bowl. Jamie Oliver masher with silicone scraper, £12.77, amazon.co.ukGADGET REVIEWHimalayan salt blockThese dusky pink slabs of ancient salt are the hot new kitchen gadget. You can cure, chill, freeze, cook and heat up food on them. The salt reacts differently with ingredients, depending…11 min
Good Food |March 2017Kate HumbleWhen she’s not filming, Kate is either at her Monmouthshire farm – which runs rural skills courses (humblebynature.com) – or feeding the hens, ducks and geese at the Welsh farmhouse smallholding a few miles away, where she lives with her husband, Ludo, a TV producer, and their three dogs.This March, Kate will present Back to the Land, a new three-part series on BBC Two, celebrating the food entrepreneurs who are reviving the British countryside.I’m a country girl at heart. I was brought up next to a farm in Berkshire. However, because of work, we lived in London for 20 years. But after a decade, I began to resent living in the city and wanted to be more connected with the seasons. It wasn’t easy to up sticks and go, but…3 min
Good Food |March 20173 twists Loaf cakeLoaf cakeSERVES 8 PREP 15 mins COOK 50 mins EASY175g unsalted butter, softened, plus extra for the tin150g golden caster sugar2 large eggs225g self-raising flour50g natural yogurt1 Heat oven to 190C/170C fan/gas 5. Butter and line the base of a 450g loaf tin. Using an electric whisk or stand mixer, combine all the ingredients with a pinch of salt. Spoon into the tin and bake for 50 mins until a skewer inserted into the centre comes out mostly clean, with a few dry crumbs attached.2 Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely. Will keep for three days in an airtight container.PER SERVING 367 kcals • fat 20g • saturates 12g • carbs 41g • sugars 19g • fibre 1g…2 min
Good Food |March 2017updateINTRODUCINGWheyThis protein-rich by-product of cheesemaking and yogurt straining is having a moment. Whey has a milky consistency that adds a delicious richness to dishes, such as in this indulgent chocolate mousse – see recipe overleaf.Why we’re eating it nowIn the drive to use up leftovers, cooking with whey is the ideal solution to reducing the waste from cheese and yogurt making. It’s also nutritional gold – as well as being very high in protein, it contains all nine essential amino acids.Where to find itMany restaurants are putting whey on their menus. Silo in Brighton (silobrighton.co.uk) serves a whey caramel dessert, while Lyle’s, in London’s Shoreditch (lyleslondon.com), recently featured a whey ice cream.Make your ownHeat 1 litre full-fat milk and a pinch of salt to 80C, then remove from the heat…2 min
Good Food |March 2017NordicEach month we explore a restaurant trend, highlighting the key dishes and ingredients. This month, Aquavit London (aquavitrestaurants.com/ london), which delivers a contemporary take on Nordic cuisine, with menus developed by chefs Henrik Ritzén of Aquavit London, and Emma Bengtsson of the two-Michelin-starred Aquavit New York.Aquavit A traditional spirit that is drunk across the Nordic region. It gets its distinctive flavour from spices and herbs – primarily caraway or dill.Brantevik herrings Pickled herrings are much celebrated across the Nordic region but rarely eaten in the UK. Brantevik-style means with sliced onions and a sweetish vinegar.Horseradish Eating fresh horseradish with fish is a tradition in Sweden.Jansson’s temptation A traditional Swedish dish of potatoes, onions, sprats, breadcrumbs and cream, baked in the oven. It is commonly served at celebratory dinners such as…1 min
Good Food |March 2017Maddocks Farm OrganicsThere can be few more effective ways of adding pizzazz to a dish, co*cktail or cake than edible flowers.So it’s no surprise that Jan Billington, who grows edible flowers organically in east Devon, has seen business blossom.Jan started by growing vegetables, but soon realised that flowers were the way ahead. She sells them in mixed boxes, or as specific varieties. Customers order online.Her flowers are in hot demand by chefs, such as Peter Sanchez-Iglesias at Bristol’s Michelin-starred Casamia, who uses her rose petals in his Turkish delight. ‘I pick flowers to order, depending what dish a chef wants them for,’ says Jan.Maddocks Farm is the only edible flowers business with an organic licence, and donates 2% of its profits to conserving bees, whose numbers are declining. ‘We can’t do what…1 min
Good Food |March 2017Marina O’Loughlin eats at Lao CaféWHERE60 Chandos Place London WC2N 4HG 020 3740 4748 laocafe.co.ukCOSTDinner for two about £50BEST DISHDuck laabVERDICTFunky interior, punchy food – but no bugs, thanks‘Every dish packs a pleasurable punch. Even seemingly innocent salads have Scud missiles of heat’The winged ones are good,’ says the pal, ‘but not sure about the maggoty things.’ This curious conversation takes place over ‘malang tod’, a little bowl of Laotian beer snacks: fried crickets and bamboo bugs, marinated in aromatics and deep-fried. I’m pathetically entomophobic at the best of times– I almost faint at finding a creepy-crawly in my wardrobe, let alone my mouth – so it takes a lot of convincing before I’ll even put my fingers into the rustling pile. The crickets are bearable: bacony, nutty, dry and crisp. But the bamboo bugs,…4 min
Good Food |March 2017Time to raise your glassesIn my fantasy house there is just one cupboard for glasses, and it is kept in perfect order. This is the same fantasy house in which the banisters are never festooned with laundry and you can look underneath the beds without feeling you’re disappearing into a small shanty town.In this fantasy house there aren’t 25 different types of glass (but only one of each), there is a cupboard containing neat rows of heavy, thick-bottomed tumblers for G&Ts and spirits; fine martini glasses; water glasses; the new-style fat (bowed) champagne flutes and a good wine glass that can be used for any type of wine.But which wine glass? Because it does matter. My glass maths theory is that if you’re buying wine at £6-10 a bottle, you could improve your drinking…3 min
Good Food |March 2017Family feastsCoconut curry noodle bowlThis creamy noodle dish is topped with crunchy cashew nuts for lots of flavour and texture.SERVES 4 PREP 10 mins COOK 25 mins EASY VFor the sauce1 tbsp vegetable oil2 garlic cloves, crushed1/2 red chilli, finely chopped (optional)small piece ginger, grated1 tbsp mild curry powder1 tbsp soy sauce1 tbsp sriracha (or another1 tbsp soy sauce if you don’t want the sauce hot)400g can coconut milkFor the nuts80g cashew nuts1 tsp soy sauce1 tsp maple syrupFor the stir-fry1 tsp sesame oil2 heads pak choi, halved200g green beans, trimmed and halved2 carrots, peeled into long ribbons3 x 150g packs fresh udon noodleslarge handful coriander, chopped, to serve1 Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for…8 min
Good Food |March 2017Elegant EasterFlower powerUse pretty faux flowers to bring the countryside into your kitchen.Spring coloursBring pastels to life with delicate watercolour floral motifs.Pride of placeDisplay your baking masterpieces on an elegant cake stand.Sweet treats go hand-in-hand with Easter, so it’s a great excuse for getting your loved ones over for an indulgent afternoon tea. For even more of a sense of occasion, give your kitchen and dining table a bit of a refresh too.Little touches such as lovely new plates, cake stands and other decorative accents will make your tea feel really special. Let Dunelm help you – with a wide selection of quality homeware including cooking and baking equipment and tableware, at great prices.Its timeless new Secret Garden collection is the perfect way to bring a touch of spring into your…1 min
Good Food |March 2017Rosie’s comfort foodGood Food contributing editor Rosie Birkett is a food writer and stylist. Each month she creates modern recipes for us. Her book, A Lot on her Plate, is out now (£25, Hardie Grant). @rosiefoodieHoppersWe’re still just lifting the lid on Sri Lankan cuisine in the UK, but judging by the success of London restaurants like Hoppers, and pop-ups like Weligama and Kothu Kothu, this is one love affair with longevity. I certainly can’t get enough of these coconut-laced, rice flour pancakes, which are filled with curry and topped with the sweet-spicy sambol and my chutney. They also tap into the increasing demand for vegan options.SERVES 4-6 PREP 20 mins COOK 30 mins plus 2 hrs resting MORE OF A CHALLENGE V1 tsp fast-action dried yeast200g rice flourpinch of golden caster…8 min
Good Food |March 2017Wines to take you from winter to springCampanula Pinot Grigio 2015Pinot grigio is something of a chameleon grape. In the north of Italy, it makes very light, floral wines, ideal for knocking back on a warm spring day. In Alsace, it’s known as pinot gris, where it makes rich wine, with flavours of honey and ginger, which beautifully matches the cooking of the region. However, this pinot grigio is from neither of those places – perhaps surprisingly, it’s from Hungary.The taste Weighty and full-fruited with ginger and cinnamon notes, this wine is much closer to a pinot gris from Alsace. That spicy quality and full texture make it just the thing to pair with the spicy tamarind prawns on p56.Patronus ‘Batch 2’ Barossa 2011The Barossa valley in South Australia is blessed with large quantities of old-vine grenache,…2 min
Good Food |March 2017Joe’s bun-free burgerBurgers make me happy – everyone loves a naughty burger, and this one won’t disappoint. However, using turkey mince rather than beef keeps the fat content down. I like to serve my burger with some healthy sweet potato wedges – plus, going bunless helps to keep carbs down.Lean turkey burger with sweet potato wedgesAn extra-lean, fat-fighting machine of a burger, served with a side of vibrant greens.SERVES 2 PREP 15 mins COOK 25 mins EASY * uncooked burgers only1 large sweet potato (about 190g), cut into wedges260g turkey breast mince (under 5% fat)1 small red onion, diced1 garlic clove, grated1 large egg, beaten1 apple (about 70g), peeled and grated2 tsp dried oregano1 tsp paprika15g coconut oil135g green vegetables (spinach, kale, broccoli, mangetout or green beans)1 Heat oven to 180C/160C fan/gas…2 min
Good Food |March 2017new food talent Niomi’s vegan tagineLondon-based Niomi, a blogger and YouTube sensation, has more than 1.6 million subscribers to her lifestyle channel. Her book, Eat Smart, is packed with everyday healthy eating ideas.@niomismartVegetable tagine with apricot quinoaAs ingredients like pomegranates and preserved lemons are more readily available now, I wanted to show how simple it is to incorporate their punchy flavours into dishes at home. This vegan recipe is a good source of iron and gives you all 5 of your 5-a-day!SERVES 4 PREP 30 mins COOK 45 mins EASY VFor the tagine1 tsp coconut oil or olive oil1 red onion, chopped2 garlic cloves, crushed1/2 butternut squash (500g), deseeded, peeled and chopped1 large aubergine (500g), chopped into large chunks2 red peppers, chopped400g can chickpeas, drained400g can chopped tomatoes500ml vegan vegetable stock (such as Marigold Vegan…2 min
Good Food |March 2017Season’s bestHam hock colcannonSERVES 4 PREP 20 mins COOK 20 mins EASY800g floury potatoes (such as Maris Piper or King Edward)50g butter3 garlic cloves, chopped1 small Savoy cabbage, shredded8 spring onions, sliced on a diagonal100ml double cream2 tbsp wholegrain mustard180g ready-cooked ham hock4 eggs1 Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.2 Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.3 Drain the potatoes, leave to steam-dry for a couple of mins,…9 min
Good Food |March 2017Join our exclusive Good Food Wine ClubMixed wine case – only £4.39 a bottle!Order this case for just £52.68 (saving over £70)This exclusive case takes you on a journey around the world of wine. From the Old World there’s a deeply flavoured rioja; a claret from one of the best Bordeaux vintages of recent years; and something a little unusual, a pinot grigio from Hungary.The New World is represented by a gorgeously scented blend of grenache, syrah and mourvèdre from Australia’s Barossa Valley; an appley chenin blanc from South Africa; and a classic sauvignon blanc from New Zealand.This case comes with a free gift of a bottle of prosecco and two elegant Dartington crystal flutes.To start your wine adventureSimply choose an introductory case today (white and red cases are also available – visit the website, below,…2 min
Good Food |March 2017Atlantic CanadaNova Scotia, New Brunswick and Prince Edward Island (PEI) may ring more of bell than the catch-all moniker of Atlantic Canada, particularly if you’re a Titanic buff or spent your childhood reading Anne of Green Gables. Whether you’ve any prior knowledge or not, Atlantic Canada makes a fabulous foodie family holiday. Miles of coastline with sparklingly clear, cold water are home to lobsters, mussels, oysters, clams, scallops and, of course, fish. PEI, with its rolling picturesque farmland, is a mass producer of potatoes, and there are orchards and vineyards in Nova Scotia.As well as eating, there are adventure sports to be tried, extraordinary natural phenomenon to watch (such as the tidal bore wave in the Bay of Fundy), and wildlife to be spotted everywhere, from whales and bald eagles to…8 min
Good Food |March 2017BathThe Scallop ShellA favourite of local chefs and civvies alike, this was nominated independent fish & chip restaurant of the year in the 2016 National Fish & Chip Awards. Come here for brilliantly fresh fish, including some of the best haddock & chips I’ve eaten. Look out for deliciously plump Elberry Cove mussels too. Haddock & chips, £12.95; mussels, £5. thescallopshell.co.ukCD, CE, KFCorkageThis cosy wine bar, run by local Richard Knighting and endearingly eccentric former acrobat Marty Grant, is a great place to try interesting wines – many of which they import themselves. With 50ml tasting samples on offer, you can try several, fortified by a regularly changing menu of substantial small plates, such as crab on toast. Booking essential. Plates, £7-8; small glasses of wine, £4-6. corkagebath.comCD, CEMenu Gordon…3 min
Good Food |March 2017Tomato gnocchi bakeSERVES 2-3 PREP 30 mins plus standing COOK 1 hr 10 mins VFor the tomato sauce2 garlic cloves, thinly sliced3 tbsp olive oil400g passata small pack basil, leaves only, roughly tornFor the gnocchi300g potatoes180g plain flour1 egg50g parmesan, grated, plus extra to serve75g mozzarella, torn1 First, make the gnocchi. Peel the potatoes, boil for about 30 mins, then mash and leave to cool. Tip the mash into a mixing bowl, add the remaining gnocchi ingredients and mix with a wooden spoon. Once combined, knead with your hands until you get a smooth dough – tip it out onto your work surface if you need to. Cover and leave the dough to stand for 30 mins.2 Meanwhile, make the tomato sauce. Fry the garlic in the olive oil in a saucepan…1 min
Good Food |March 2017PierogiFood writer and stylist Olia, who was born in Ukraine, trained as a chef at Leiths School of Food and Wine before working at Ottolenghi. Her best-selling book Mamushka is a celebration of her culinary heritage, and she is now working on a book about the food of Georgia. Olia is also running a food photography gastro-break in France this June (biginfrance.com). @oliahercules @OliasGastronomyPierogiVariations on these dumplings are found all over Eastern Europe, with the fillings sometimes being a simple cheese curd or potato. They’re mostly vegetarian, but that doesn’t mean that meat isn’t involved – often the dumplings are filled with the leftover vegetables that have been slow-cooked with meat. They can also be sweet. One of my favourite seasonal ways to cook them is filled with blackberries and…3 min
Good Food |March 2017Craft beerIn the beginning Beer has been brewed for centuries, but the modern craft beer movement has its roots in 1970s America, when home-brewing was decriminalised and flavour explorers recreated Belgian, British and German beers in innovative ways.Then In the Nineties, these bold and beautiful US-style beers began to inspire UK brewers like Dark Star. Craft beer became mainstream when the likes of BrewDog Punk IPA – the textbook modern craft brew – was stocked in supermarkets.Now The global brewing giants have started buying up smaller craft brands, like Camden and Meantime, signalling a huge worldwide shift in the consumption of beer.The inside scoop Steve Taylor, from The Bottle Shop (bottleshop.co.uk), says: ‘When picking a craft brew, freshness is a key factor as some of the more fun flavours are fragile…1 min
Good Food |March 2017TV EDITOR’S CHOICEMASTERCHEFSeven weeks of invention tests, professional kitchen traumas and, of course, some sublime cooking. Judges John Torode and Gregg Wallace return for a new series of MasterChef, putting 64 amateur cooks to the test. Starting this month on BBC One.BACK TO THE LANDKate Humble and Geetie Singh meet rural entrepreneurs who are reinvigorating farming communities, producing everything from traditional honey to Japanese beef. This three-part series starts this month on BBC Two.RED NOSE DAYBaking to raise funds for Red Nose Day? You can order a free Bake Sale Kit at rednoseday.com/bakekit, featuring recipes and tips from Kirsty Allsopp, plus bunting, cake labels and more. Catch Comic Relief night on BBC One on Friday 24 March.Kathryn Custance…1 min
Good Food |March 2017co*cktail hourHenrietta Lovell, founder of the Rare Tea Co and the Rare Tea Charity, shows us that good-quality leaf tea makes a fine co*cktail, not just a great cuppa. @raretealadyEarl Grey martiniMAKES 700ml bottle PREP 5 mins NO COOKThis delicious twist on a martini is made with just three ingredients, and takes minutes to put together.The bergamot oil in the Earl Grey gives a beautiful citrus hit, but make sure it’s a quality tea. It has to be real leaf and real bergamot oil or it will be rather bitter and nasty.If you’d rather make just two martinis, stir 120ml gin with 3g tea (about/2 tsp) for 20-30 seconds, then fine-strain over ice.1 tbsp good loose-leaf Earl Grey 700ml bottle of decent gin ice1 Put the Earl Grey tea in a…1 min
Good Food |March 2017Artificial sweetenersArtificial sweeteners may help cut calories, but the sweet taste still encourages sugar cravings and dependence. Sweeteners have also been linked to higher rates of infertility in women, as well as weight gain.In addition, experts believe that sweeteners aren’t very satisfying because our bodies are wired to seek calories over taste, so no matter how much we consume, we still crave energy.The answer? Gradually reduce your intake of sugar and sweeteners, allowing time for your palate to adjust. If you absolutely must have a sweet taste, opt for a naturally sweet food like a banana or a baked sweet potato.…1 min
Good Food |March 2017Why food is a Feminist issueThe pioneerSusie OrbachPsychotherapist, broadcaster, author and campaigner @psychoanalysisSusie’s 1978 book, Fat is a Feminist Issue, was a game-changer. Her ‘anti-diet’ guide scrutinised compulsive eating in a way that set the tone for decades of debate on the female body. ‘I was slightly self-critical about my body image when I wrote the book, but when I compare that to what teenagers are like today, it wasn’t in any way severe,’ says Susie. ‘Today nobody feels comfortable with their body and beauty is the only thing that matters. Social media has built on the fact that we’ve had 40 years of undermining women’s bodies.’Her work with the campaign group Endangered Bodies goes some way toward safeguarding against this. ‘In 2015, we successfully challenged Facebook to take off the “feeling fat” emoticon. That…8 min
Good Food |March 2017Mums, teach your sons to cookWhen my children were tiny, I dreamed of us baking together. There we would be in the sun-drenched kitchen, the little ones standing on chairs to reach the counter, wearing adorable aprons with icing sugar dabbed on their shining faces, laughing as one of their endearingly messy fairy cakes toppled in slow motion onto the floor, where our naughty puppies would lap it up.The reality turned out to be different: I got grumpy as my incompetent toddlers destroyed my well-researched recipes with their inadequate motor skills, dropping most of the contents of each bowl onto the floor, where they remained because, I forgot, we didn’t have any puppies. I did a lot of shouting, and was then astonished when my kids refused to help with the cooking for the rest…5 min
Good Food |March 2017Genius womanAubergine curryInspired by Madhur JaffreyMy mother, who taught me to cook, also instilled in me a love of cookbooks and recipes. Flicking through the Reader’s Digest Cookery Year – dreaming about food we had no access to during my early childhood in India – switched, on our return to the UK, to cooking Indian food from Madhur Jaffrey recipes. On her arrival in England, Madhur herself had to learn to cook the Indian food of her childhood via letters from her mother – and for this reason, her recipes suited the British kitchens of the 1980s. Tweaked enough to make them accessible, they were still exotic and, most importantly for me, smelled and tasted like a distant, earlier home. Lake Palace aubergine cooked in the pickling style is my favourite…14 min
Good Food |March 2017Mary’s simple supperIn her new BBC Two series, Mary Berry Everyday, Mary makes some of her favourite family classics, cooking in her kitchen and also travelling to her mother’s native Scotland.‘The highlight of the series was my time in the Highlands with chef Tom Kitchin,’ she says. ‘The scenery was so marvellous and Tom knows so much about game. The venison he cooked on the barbecue was delicious.‘What I particularly enjoy about making TV programmes is that I can inspire people to cook.I try to introduce new ingredients, such as the Japanese citrus fruit yuzu, which I use in a recipe for salmon with buttered leeks.‘One of my family’s favourites is sticky toffee pudding. We all get together on Mothering Sunday. They always say, “Mum, you don’t need to bring anything”, but…3 min
Good Food |March 2017Feelgood fishMost of us want to get more fish into our diet, and with good reason – it’s rich in the omega-3 fatty acids, EPA and DHA. Interestingly, it’s when we are very young that oily fish may be most beneficial for our brains. That’s because it aids the development and function of a child’s brain and nervous system, and has been linked to helping behavioural problems, improving memory and sharpening concentration.We can’t produce these fats in our own bodies, which makes them invaluable in our diet, especially for the young – so teaching them to learn to love fish can only be a good thing. Salmon, mackerel, fresh tuna, trout, sardines and herring are great sources of omega-3 fats, and should be eaten once a week if possible. Serve these…5 min
Good Food |March 2017Join us for an exclusive six-course lunch at Manchester HouseYou’re invited to a six-course lunch – with wine pairings for three courses – at Manchester House, including a meet-and-greet with chef-patron Aiden Byrne. Plus, you’ll get a goody bag worth £25 to take home.Aiden opened Manchester House in 2013, returning to his northern roots and embracing the opportunity to create the innovative British menus for which he has become so well known. His dishes are based on classical flavour combinations and seasonal produce, and delivered with great flair and technical skill.The restaurant has won numerous awards since opening, including four AA Rosettes last year. It was 12th in Square Meal UK’s 100 Top Restaurants 2016.DATE 19 April 2017PLACE Manchester House, 18-22 Bridge Street, Spinningfields, Manchester M3 3BZTIME 12:30pm-3:30pmPRICE £90 per personTO BOOK For reservations, please contact Manchester House, stating…1 min
Good Food |March 2017Harrogate 5 - 7 MayThis year, your BBC Good Food Show returns to the beautiful spa town of Harrogate with even more inspiration, live cooking demonstrations, and a bigger range of local food favourites, plus more of the UK’s finest food and drink producers. Join Michelin masters Tom Kerridge, Michel Roux Jr and more, plus a host of regional chefs and experts all cooking exclusive dishes LIVE in the beautiful Edwardian theatre.For 2017, we will be showcasing more of Yorkshire’s chefs, experts, delicacies and producers, so come and be inspired by the best in the business on our NEW BBC Good Food Stage, get your questions answered in live interviews and meet your favourite chefs in book signing sessions.Harrogate tickets on sale now. Save 20%* - quote GFR4.SHOW HIGHLIGHTSSupertheatreSee top chefs cooking delicious seasonal…1 min
Good Food |March 2017this month’s menu JikoniJikoni, which means ‘kitchen’ in Swahili, is Ravinder Bhogal’s homage to both her Indian and Persian heritage, and her childhood in Africa. Comfortable, colourful and dotted with personal references, this is a restaurant to settle into and take your time. Bright fabrics make the space cosy when it’s cold, but in the summer, choose a table outside and you can enjoy the sunshine while playing the Indian board game, carrom.Dishes cross national boundaries and make their own unique place in global cuisine. Small plates include sweet potato bhel, as well as a choice of quail Scotch eggs, one of which is prawn toast with banana ketchup. The menu changes seasonally – in colder months you’ll find mutton keema sloppy Joe and crispy pig’s cheek with turnip polenta; in the spring,…7 min
Good Food |March 20175 ways to work up an appetiteForaging for clams Join Jim Conohan to learn how to forage clams and oysters from the Boughton River, PEI, at low tide, eating as you go (£55 adults, £15 children; experiencepei.ca/beachcombersclamboil).Whale watching Fundy Tide Runners in Saint Andrews will kit you out in flotation suits, give you a wildlife briefing and speed out to the whale feeding grounds in a Zodiac. You are almost guaranteed to find whales – we saw minkes and finbacks (£37 adults, £27 children; fundytiderunners.com).Walking on the sea bed Hopewell Rocks has one of the planet’s highest tides (ranging from 10-14 metres). Ask guides for information, and if you spot Kevin Snair he’ll show you flora and fauna as well as video clips of the tide rising (£6 adults, £4 children; thehopewellrocks.ca).Tidal bore rafting If you…1 min
Good Food |March 20175 foodie travel tipsAsk how fish is pricedWhen buying fish in restaurants, check if it is being sold by weight or per fish – otherwise, you might get a shock when the bill arrives. Local fish include mormora (sea bream), pagello fragolino (snapper), octopus and cuttlefish.Order pizza NapoliAcross the water from Naples – home of pizza – you’ll find unpretentious, great-value Da Giorgio (ristorantedagiorgio.com) on Capri, with great views over the bay. The clientele is a successful mix of locals and tourists, young and old. Get there before 1pm if you want to be seated immediately. Pizzas are substantial, service is quick and no-nonsense.Drink falanghina, aglianico and franciacortaCampania’s ubiquitous white grape is falanghina (fa-lan-ghee-nah), which goes well with seafood. On Capri, Scala Fenicia’s Capri Bianco is a white wine blend of greco, falanghina…1 min
Good Food |March 2017your feedbackstar letterI like the whole family to sit down to a meal together every evening, but this can be challenging as I cook for three generations, aged from two to 67. Luckily I enjoy cooking and experimenting, and Good Food constantly gives me new ideas.Now every Sunday my children, aged two and five, are allowed to pick a recipe they like from your magazine for me to cook the following week. This has been a game-changer and led to some really fun meals, and often things I would never have considered for children. Granddad’s been loving it too and suggested he should get to choose one dessert a week.Lou Henderson, Alton, HampshireI am a keen cook but often find myself making the same things. Inspired by your magazine, I decided…2 min
