TUTKIKIRJASTO
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Ruoka ja viini
BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine August 2018

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.

Maa:
United Kingdom
Kieli:
English
Julkaisija:
BBC Worldwide Limited
Lue lisääkeyboard_arrow_down
OSTA IRTONUMERO
4,67 €(sis. verot)
TILAA
40,91 €(sis. verot)
12 Numerot

TÄSSÄ NUMEROSSA

access_time1 min
welcome to august

glorious, we gather our friends and family and eat outside, so senior food editor Cassie Best and team have come up with effortless ideas for cooking on camping trips, picnics in the park, and simple back-garden barbecues, all thoroughly tested so they work for you every time. You’ll also find the recipes you’ve told us you like best: easy one-dish wonders for relaxed entertaining and healthy midweek meals. There’s plenty of inspiration for seasonal ingredients such as aubergines, runner beans, cherries, apricots and luscious blackberries – the crowning glory on our mini cheesecake cover stars. While nothing beats food you’ve grown yourself or sourced locally, we can’t deny there are less worthy objects of our affection. Tony Naylor fesses up to loving 10 not-so-seasonal foods on page 130. It’s not pretty, but…

access_time2 min
update

HOT TREND Savoury crumpets Seafood-topped crumpets might sound unusual, but the trend is really taking off. Trust us, it’s delicious! HOT TREND Crumpets are having a savoury moment, and we are not just talking cheese and Marmite: seafood is the newest topping to add to your crumpet. Ondine (ondinerestaurant.co.uk) in Edinburgh has dressed brown crab which comes accompanied by teeny weeny crumpets. There are mini versions topped with crab at The Wigmore (the-wigmore.co.uk) but it’s this fabulous crumpet (pictured) piled with potted shrimp, kohlrabi and gherkin served by Tom Brown at Cornerstone (cornerstonehackney.com) that has really set our hearts racing. Cornerstone’s potted shrimp crumpets If making your own crumpets isn’t for you, then you could cheat this recipe by warming a potted shrimp and tipping it onto a good quality shop-bought crumpet. It won’t taste as…

access_time1 min
rare breeds butcher farmison & co

Heritage breed animals have been farmed in Britain for centuries, but relatively recently, they were taken over by faster-growing commercial breeds to keep up with supermarket demand. Now, with people’s increasing interest in provenance, quality and taste, these rare breeds are becoming popular again. Online butcher Farmison & Co have been selling this meat since 2014, scooping up several awards along the way. All their meat is sourced from smallholdings in Yorkshire, Cumbria and Lancashire, where the farmers have adopted high welfare practices, allowing the animals to graze on lush pastures and grow at their own pace. You can tell when you taste the meat. When cooked, the marbling – the cobweb of fat that runs through the muscle – melts to give you tremendous flavour. Much of the beef is…

access_time2 min
pan-asian cuisine

Scott Hallsworth, co-founder and head chef of Freak Scene in Soho ( freakscene.london ) guides us through the key dishes and ingredients used at his pan-Asian restaurant, which is influenced mainly by Japanese, Singaporean and Malay cooking. Miso A traditional Japanese seasoning produced by fermenting soy beans with salt and koji (a fungus) and sometimes rice, barley, or other ingredients. We use a fermented soya bean paste from a shop in Chinatown, just around the corner from the restaurant. Green nam jim sauce This dipping sauce, originally from Thailand, is sweet, salty, spicy and sour, all in one. I like to use it with sashimi, but it also works really well with raw oysters. You only need a little bit to transform a dish. Kaffir lime leaves Used a lot in Thai cooking, kaffir…

access_time1 min
kinloch lodge

1 The Lodge has beautiful grounds, on the sea-loch of Na Dal, perfect for appetite-whetting long walks. Book ahead to take part in foodie activities such as foraging and fishing (run by the hotel’s own gillie) and a tour of Skye’s food producers. 2 No stuffy reception here – check in at the cosy Whisky Bar over a wee dram of world-famous Talisker from the local distillery. There’s a decent selection of Scottish gin, too. 3 The traditional wood-panelled restaurant is adorned with family portraits. Tasting menus, overseen by Brazilian head chef Marcello Tully, feature local seafood such as Scrabster hake, Shetland cod as well as Augustus venison fillet. It’s formal but friendly. 4 Must-try dishes include Kinloch’s seafood collection of smoked mussels, scallop ceviche, home-cured salmon, Uig crab and a spectacular apple…

access_time1 min
what’s trending?

Reverse vending machines This summer, Co-op launched ‘reverse vending machines’ at music festivals. Plastic bottles at pop-up stores have a deposit added to the price, which consumers get back in the form of a voucher if they return them to the reverse vending machine. The bottles collected will be then recycled to create bottles for Co-op’s own-brand water. Similar machines are also currently being trialled in some branches of Iceland. Frozen food According to a recent report, frozen food sales are up for the first time in five years. The rise is thought to be thanks in part to millennials, who buy more frozen food than other age groups. Plant-based meat alternatives Last year, the American Impossible Burger’, a vegan burger designed to look and taste like meat, took the food world by storm. Since…

help