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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
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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,…

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star contributors

Gus Salguero In our #gfcelebrates series, we meet the husband-and-wife team, Gus and Kathe, bringing Venezuelan cuisine to London. Turn to page 138 to find out more. Miriam Nice Planning a picnic? Don’t miss our food writer Miriam’s easy recipes and hacks (page 52) to help you have the ultimate day out in the sunshine. Nathan Outlaw The Great British Menu chef and seafood expert shares his must-try recipe for a summery take on plaice on page 15. ■…

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subscribe this month

Join our Subscriber Club, with exclusive free events, discounted special offers and much more. To subscribe, turn to page 54. Save 25% on Show tickets See page 98 for details, and use the code GFR2 to claim your discount (T&Cs apply). KEEP IN TOUCH Call020 8433 3983 (Mon–Fri 9.30am–5.30pm) Email goodfoodmagazine@bbc.com Write to us at the addresses on page 146 Visit bbcgoodfood.com Follow facebook.com/bbcgoodfood , Instagram and Twitter @bbcgoodfood ■…

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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…

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rare breeds butcher farmison & co

High welfare standards result in tender, full-flavoured meat 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…

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pan-asian cuisine

Pork & pineapple sambal 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.…

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