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BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine September 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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42 €(Incl. tax)
12 Numerot

TÄSSÄ NUMEROSSA

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welcome to september

September marks a gentle change in the seasons. When we’re lucky, summer continues into the month and memories of sunny holidays are kept alive by the warmth and aroma of cooking with cumin, saffron, paprika and other spices from around the world. Boost your skills and transform your kitchen into a Moroccan souk or Caribbean beach shack by mastering the five easy spice mixes in this issue. The key is to use the mixes soon after blending, so we’ve included ways to add them to everyday dishes, too.We love sharing food and wine with friends, so we hope you’ll join us at our next #bbcgfeatsout event at José Pizarro Broadgate – details on page 47. I look forward to sharing a glass of cava with you. ■…

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star contributors

Suad Obsiiye This month’s #bbcgfcelebrates series highlights Somalian cuisine – try mum-of-four Suad’s traditional recipe for canjeero on p142. Jennifer Joyce When she s not styling recipes for Good Food, Jennifer is a food writer and cookbook author. Turn to page 90 for modern Asian recipes from her new book, My Asian Kitchen. Donal Skehan Busy week ahead? Saturday Kitchen presenter and food writer Donal shares his hassle-free recipes on page 48. ■…

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exclusive for subscribers

Our Subscriber Club has some great savings for September, including: special offer on a multi-function food mixer six-bottle wine case from Laithwaite’s Save 25% on show tickets See page 131 for details, and use the code GFS3 to claim your discount (T&Cs apply). ■…

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join us for dinner

Join us for a Saturday night dinner and jamon masterclass at José Pizarro Broadgate. Turn to page 47 for details. ■…

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update

HOT TREND Acorns A symbol of life and luck, discover why acorns are also inspiring chefs and food producers HOT TREND: ACORNS Trends aren’t necessarily new ideas – acorn kernels are an ancient foodstuff and now, both an ingredient and an inspiration in modern cooking. Chef Ollie Dabbous (formerly of Dabbous and now at the helm of Hide) was early off the mark in 2014 with his acorn praline, served with barbecued Ibérico pork. If you’ve eaten Ibérico pork, then you’ll have tasted that nutty background flavour already – Ibérian pigs eat a lot of acorns. In 2016 Agern (Danish for acorn) opened in New York, a nod to an indigenous culinary foodstuff in Scandinavia. Fast-forward to 2018 and Instagram favourite acorn pudding is…

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have you tried… aleppo pepper?

As Middle Eastern and Mediterranean cuisine continues to soar in popularity in the UK, so too do the ingredients used. We’ve noticed that more restaurants and recipes are using Aleppo pepper, also known as pul biber. What is it? A dried and ground, dark red pepper named after the Syrian city of Aleppo where it’s grown, but it’s more commonly sourced from Turkey. It’s used in cooking and as a condiment in many dishes, including kebabs. What does it taste like? They have a milder, sweeter and slightly tangier flavour than other chilli flakes. They’re also aromatic and fruity rather than spicy. How do I use it? Sprinkled over Turkish eggs, in Middle Eastern inspired salads, or to season grilled meats. It can be used in…

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