BBC Good Food Magazine Apr-22

There’s a baking focus this month, with a rich chocolate hot cross pudding on page 34, our centrepiece cover cake for Easter (p32) and a special 10-page section designed to boost your bread-making skills (p73). Afternoon tea bakes are the star of our new recipe-swap feature, in which we invite you to share your recipes as part of our Let’s Cook Together community (p10). The kitchen has never been cosier, scented by the cinnamon rolls (p30), jaffa cakes (p102) and next level carrot cake we’re making (p130). Not a baker? Take the guesswork out of the best supermarket buys with our annual Easter Taste Awards (p116), in which we blind-tasted over 80 products. Balance is everything, of course, so along with treats, we’re making the most of new-season spring veg. Radishes…

Paul Ainsworth Encourage your kids to learn new cooking skills with Paul’s recipes and ideas for spending time together in the kitchen over the bank holiday weekend (p49). Mars Elkins-El Brogy Food writer Mars shares a spring tabbouleh recipe, as well as details about the Muslim celebration of Ramadan (p59). Dom Fernando The chef-owner of Paradise restaurant in London talks about Sri Lankan cuisine and provides his recipe for empanada-style fish patties (p108). Mandy Yin Try an alternative Sunday lunch with Mandy’s coconut & lemongrass chicken, inspired by a Malay dish (p47).…

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipes for everyone There are at least 70 recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our many easy recipes. Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for…

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We continue to work on a comprehensive plan to create and drive authentic change.…

Rhian’s rose & pistachio cacen ffenest (‘window cake’) SERVES 12 PREP 40 mins plus cooling COOK 25-30 mins MORE EFFORT V 175g butter, softened, plus extra for the tin175g caster sugar3 eggs175g self-raising flour50g pistachios, ground in a blender few drops each of green and pink food colouring2-4 tbsp milk50g ground almonds few drops of rose essence100-150g good-quality apricot jam icing sugar and caster sugar, for dusting400g marzipan a few crushed pistachios and dried rose petals, to decorate (optional) 1 Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin. Cut a sheet of non-stick baking parchment into a 40cm x 20cm rectangle. Fold in half, so the short ends meet, then lower into the middle of the tin, ensuring the fold sticks up to divide the tin into two equal…

Spinach pancakes with harissa yogurt & poached eggs SERVES 2 PREP 15 mins COOK 12-18 mins EASY V 100g spinach50g butter3 eggs150g plain flour¼ tsp ground nutmeg1 tsp baking powder250-300ml semi-skimmed milk150g natural yogurt1-2 tbsp rose harissa drop of white vinegar1 tsp nigella seeds (optional) 1 Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine). 2 Mix the flour, nutmeg and baking powder together, then add to the food processor and blitz to combine. Pour in…