EXPLOREMY LIBRARY
Food & Wine
BBC Good Food Magazine

BBC Good Food Magazine April 2017

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:
Immediate Media Company London Limited
Frequency:
Monthly
Read More
BUY ISSUE
£4.99
SUBSCRIBE
£39.99
12 Issues

in this issue

2 min.
welcome to april

The first long holiday weekend of the year is in sight and, chances are, it’ll involve chocolate. For many of us, Easter wouldn’t be Easter without an item that is egg-, bunny- or unicorn-shaped (yes, unicorns exist and you can buy them – see page 14). But chocolate is also a great cook’s ingredient, and our cover recipe takes it to new heights – it’s easy to make, and a knockout dessert for your Easter lunch. You’ll find the recipe on page 38. We’re also investigating the growing popularity of posh chocolate, which is taking the high street by storm (p19). With the help of award-winning chocolatier William Curley (see below), we had the tough task of testing some of these luxury chocolates to choose our star bars. Go on, treat…

2 min.
update

INTRODUCING Savoury granola If you’re looking to add crunch to your salad, a topping to your soups and risottos, or to take your dips to the next level, savoury granola is your new best friend. It’s easy to throw together using storecupboard ingredients, and you can tailor it to your tastes. It’s incredibly adaptable. and also works well as a low-sugar snack. Why it’s on-trend An overt salt and sweet flavour used to stand firmly at odds in most recipes, but in recent years, making a virtue of both is common enough to be a popular popcorn flavour. Chefs have always played with putting savoury ingredients and spices in desserts and vice versa. Swapping recipes associated with one meal into another (think cereal milk ice cream and salted caramel bacon), is the next level…

1 min.
chuckling goat

Most goat farmers make their milk into cheese or butter. However, Shann and Rich Jones, who are based in west Wales, put their milk to a more unusual use – making kefir, a probiotic drink. Kefir is becoming popular thanks to its ability to keep the gut’s good bacteria in balance. Texas-born Shann turned to it when her husband contracted the MRSA superbug. Rich recovered, and in 2011 the couple founded Chuckling Goat. Since then, sales have grown and they now have more than 70 pedigree goats. Kefir originated in the Caucasus Mountains and is made with goat’s milk and a culture of yeast and bacteria ‘grains’. It’s slightly fizzy and tastes tart, like yogurt. Shann suggests a glass before breakfast. chucklinggoat.co.ukClare Hargreaves Chuckling Goat featured on BBC Two’s Back to the Land with…

1 min.
descending

Ready-made sauces Following news that many top-brand pasta sauces contain unhealthy amounts of salt, sales have dropped by £30 million in a year. We vote homemade! Cheddar cheese Right now, we’re feeling blue. Research has shown that sales of blue cheese are up by 8%, while cheddar sales are going down. Avocado roses They might look pretty, but have you ever tried to make a rose out of an incredibly soft and not very malleable fruit? It’s not easy! Recipe ELENA SILCOCK | Barometer ANNA LAWSON | Recipe photograph WILL HEAP | Food styling KATY GREENWOOD Styling SARAH BIRKS | Photographs THE PICTURE PANTRY, ALAMY STOCK PHOTO, MARA SEAWEED…

1 min.
seaweed

In the beginning Seaweed has been eaten since ancient times, with coastal communities around the world using this abundant and nutrient-rich ingredient as a seasoning or a thickening agent, or eating it as a snack. Then Seaweed is central to South-east Asian cuisine, particularly in Japan. As sushi took off in Britain in the Nineties, we embraced umami-rich seaweed in dishes like maki. Now The current appetite for sustainable food and the increase in foraging has seen a resurgence in native seaweed consumption. Seaweed sheets are on sale as snacks in health-food shops and supermarkets, and seaweed seasoning – which has less sodium than salt – is big in the restaurant world. The inside scoop Fiona Houston, from Mara Seaweed ( maraseaweed.com ) in Scotland, says: ‘Seaweed is high in nutrients like fibre,…

1 min.
happy hour

Simnel cake sour 1 First, make the spiced syrup. Put all the ingredients in a saucepan with 100ml water, gently bring to the boil, then turn off the heat and allow to cool completely. Once cold, sieve into a jug and chill until needed. Will keep in the fridge for one week. 2 Heat grill to high. Roll the marzipan into four balls, put on a baking sheet and grill for 2-3 mins or until the top of the marzipan is just toasted, then leave to cool. When cold enough to handle, thread the ‘eggs’ on the cocktail sticks. 3 Fill four tumblers with ice. Pour the kirsch or brandy, amaretto, madeira, lemon juice, orange juice and 50ml of the syrup into a cocktail shaker with a large handful of ice and shake…