EXPLOREMY LIBRARY
Food & Wine
BBC Good Food Magazine

BBC Good Food Magazine May 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.

Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
Frequency:
Monthly
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12 Issues

in this issue

2 min.
welcome to may

‘Food to fork foodist’ is the perfect way to describe James Cross, the inspiring chef at Cumbria’s Lake Road Kitchen. His Ambleside restaurant is 80% self-sufficient in vegetables over the summer months, grown on his small home plot. It’s an ingenious complex of pots, planters and raised beds, and while most of us wouldn’t be willing or able to put in the back-breaking graft, James does to produce the exquisite black raspberries and alpine strawberries that make Lake Road so inviting. His pithy advice on growing your own is as down-to-earth as it gets, too; start small and don’t try to make your whole garden an allotment. Find his, and more passionate gardeners’ stories and tips on page 116. Whether you’ve got a mature vegetable plot or the smallest of…

2 min.
update

HOT TREND SWEET SAFFRON Use this spice of the moment to create ultra-instagrammable cookies English-grown saffron was once considered the best in the world, it arrived in the 14th-century via Cornwall and by the 16th-century, it was grown extensively in Essex around Saffron Walden, Norfolk and Suffolk. Its fiddly production – in which everything was done by hand – meant it was eventually priced out of the market by saffron from Iran and Kashmir. Native to Southwest Asia, it can be found perfuming dishes from the Indian subcontinent, Middle East and Spain as well as all the countries it ended up being traded to or grown in, from Scandinavia to the south of France (think bouillabaisse). Until recently, we tended to mostly add it to savoury dishes (see p19), but saffron in sweet…

1 min.
insta-trend

NEXT LEVEL SANDWICHES We’ve searched Instagram for some of the best sandwichess to inspire you in time for National Sandwich Week (14-20 May)… @infatuation_london Check out this whopper from Max’s Sandwich Shop in London – braised beef, kimchi, deep-fried noodles, gravy, Little Gem lettuce and doenjang mayo in soft focaccia. @ellen_inmyredkitchen Fancy a Vietnamese bánh mi? Ellen had this vegan version at The Botanist in New Zealand, with tempeh, pickled carrots, chilli, wasabi maple mayo and salted cashews. @zoe.polouchkine We’d love to get our hands on this Reuben sandwich from Frenchie to Go in Paris, packed with pastrami, cheese and beetroot coleslaw.…

2 min.
discover eastern mediterranean cuisine

Tahini is a popular condiment made from crushed sesame seeds. It accompanies many dishes, from veg and salad dressings to meat. The level of seasoning is varied – personally, I love my tahini citrussy and strongly seasoned, so that’s how I make it. Halva Like tahini, halva is also made from crushed sesame, but with added honey and sugar, making it a delicious sweet treat. I use it in a parfait, combining the halva with roasted almonds to balance its sweetness. It’s served with raw tahini and date syrup which beautifully complement each other. Kadayif These are very fine noodles used in Middle Eastern desserts. They’re usually soaked in sugary syrup and accompanied with nuts and sometimes cream. I find traditional recipes too sweet, so I leave out the syrup, keeping the noodles…

1 min.
celeriac egg fried ‘rice’

SERVES 2 PREP 5 mins COOK 10 mins EASY V Heat/2 tbsp oil in a wok on a medium-high heat, add the stir-fry veg, fry for 3 mins, then stir in the sauce. Meanwhile, microwave the ‘rice’ following pack instructions, then tip into the veg and fry for a further min. Push the veg and ‘rice’ aside and tip the beaten egg into the wok. Leave for 10 seconds, then break it up with the back of a spoon and stir together. Add a splash of water if it’s looking dry. In a separate pan, fry the remaining two eggs. Pile the egg fried veg ‘rice’ into two bowls and top with a fried egg. GOOD TO KNOW healthy • low cal • folate • fibre • 2 of 5-a-day PER SERVING 327…

1 min.
food editor’s picks

The Paleo Foods Co cocoa & hazelnut grain-free granola Unlike other granolas, this doesn’t contain any oats, grains or refined sugars. It’s super chocolatey, nutty and sweetened with honey. £5.75, Sainsbury’s Ocado Gold free-from triple choc chunk cookies Crisp, buttery and with a good sweet-salty balance, these chocolate-studded cookies are a real winner, particularly as they don’t have the dusty texture you often find with gluten-free biscuits. £2.79 (235g), ocado.com UGO Thrive pumpkin & sage raviolini Not only is this pasta gluten-free, it’s also free from egg and dairy, without compromising on flavour. We recommend serving with melted butter and crispy fried sage leaves. £3 (250g), Waitrose Gradz Bakery gluten-free dark bread with sunflower seeds Gluten-free bread can be difficult to get right but we enjoyed this, especially toasted. Tested by coeliacs who have added it to…