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BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine

August 2019

Good Food is the UK's biggest selling food magazine, packed with triple-tested recipes and practical ideas for every meal occasion. From weekday suppers to relaxed weekend lunches, recipes are seasonal and work first time. In every issue: 100+ triple-tested recipes, everyday cooking,weekend ideas, seasonal ingredients, TV chefs, inspirational photographs and practical advice.

Country:
United Kingdom
Language:
English
Publisher:
BBC Worldwide Limited
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12 Issues

IN THIS ISSUE

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welcome to august

Sunny weather lends itself to a more casual approach to entertaining. Tony Naylor’s barbecue advice is to set up a burger station where friends can help themselves to buns, salads and pickles, and everyone will feel more relaxed, whether you’re a guest or host. This month, we’re enjoying laid-back, street food-inspired recipes in the sunshine, such as Tom Kerridge’s sloppy joe dogs, Rosie Birkett’s smoky aubergine tacos, Esther Clark’s salmon & cucumber noodles and Ainsley Harriott’s jerk chicken – all perfect for sharing. Showstopper desserts, such as our cover star peach galette and watermelon & prosecco sorbet slushies, don’t need to be labour-intensive either – find our chilled-out, easy recipes on p19. This year, Good Food turns 30. The magazine launched in late 1989 and we’re kicking off the celebrations early…

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charred green veg

This month’s food news, trends, Gregg Wallace’s Mediterranean starter, and what’s on the BBC compiled by KEITH KENDRICK and ANNA LAWSON It’s barbecue season, and charring veg over fire in one form or another is on most menus at the moment. We’ve spotted dishes like charred purple sprouting broccoli with almonds and shallots at Hispi in Manchester (hispi.net) and charred spring greens with lemon and aïoli on the menu at Ducksoup Soho (ducksoupsoho.co.uk). Charring vegetables is a great way to cook them as it creates a contrast between the sweetness in the greens and smoky bitterness from the scorching. It also creates interesting textures, instead of simply steaming them. We’ve even seen books dedicated to the cause, like Genevieve Taylor’s Charred (£16.99, Quadrille) where veggie barbecue recipes take the spotlight. Try…

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have you tried?

What are they? Also known as dried limes, dried lemons, Omani lemons or by their Iraqi name, noumi basra, dried black limes are made by soaking ripe, green limes in brine and then sun-drying them until they’re hard, dry and have shrunk a little in size. The drying process first turns the limes white, then eventually black, not only outside but inside too. What do they taste like? They are intensely sharp and zesty as well as being bitter and aromatic, so add a more complex citrus flavour to a dish than fresh lime would. Okay, so how do I use them? Commonly used in Iranian and Middle Eastern cooking, they’re added whole to tagines, soups and stews, but must be pierced a few times with a knife or skewer to release the flavour. They’re…

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anna’s food picks

Eaten Alive smoked sriracha £5.49, planetorganic.com Smoky, garlicky, sweet and spicy – all the best parts of sriracha and BBQ sauce combined. Great on a burger. Pots & Co summer berry pot (65g), £1.08, Waitrose & Partners Smooth and creamy with plenty of fruit flavour, these are great little summery dessert pots. 4 fried onion brioche burger buns (290g), £1.90, M&S The sweet caramelised onions in these fluffy burger buns makes them a great partner to salty or cheesy burgers. Higgidy mature cheddar & pesto swirls (140g), £3, Sainsbury’s Great for last-minute picnics, or even better warmed through. Linda McCartney’s vegetarian Lincolnshire sausages £2, Tesco This is the first Linda McCartney sausage to use pea protein rather than soy, but they still have the same distinctive taste (reminiscent of sage & onion stuffing) that…

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britain’s best cheese

Named Supreme Champion at this year’s British Cheese Awards, this English pecorino, made from sheep’s milk, is made by Somerset-based White Lake Cheese (whitelake.co.uk), making this the third year running that they’ve won the top prize in a tasting of 900 entries from 122 makers from around the UK and Ireland. Good Food’s magazines editor Keith Kendrick, a judge at the awards at the Royal Bath & West Show in Shepton Mallet, says, ‘I always thought of pecorino as being hard and something to grate over pasta, but this one is semi-hard, smooth and creamy, with a sweet nuttiness. It’s outstanding.’…

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biltong

• What it is Biltong is a cured, dried meat. It’s typically made from beef, but other meats, such as game and ostrich, are used too. • The difference between biltong and jerky Beef biltong and jerky are both types of dried beef, but while jerky is seasoned, sliced and dehydrated by heat (through smoking or slow-cooking), biltong is cured with salt, vinegar and spices (usually coriander seed and pepper) and air-dried. This means jerky has a drier texture and smokier flavour. • Health benefits A 25g serving can provide half your daily protein requirement – that’s because air-drying beef removes all the excess water, meaning the protein to weight ratio is high. It’s also low in fat, with around 3% fat per 25g. Cook with biltong on page 84.…

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