Food & Wine
BBC Good Food Magazine

BBC Good Food Magazine October 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.

United Kingdom
Immediate Media Company London Limited
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12 Issues

in this issue

1 min.
welcome to october

Autumn calls for comforting foods, and this issue has plenty of warming one-pots and indulgent desserts, including these amazing profiterole and salted toffee ice cream sandwiches (below). They’re part of Tom Kerridge’s fun menu for a crowd (p78), designed for sharing with family and friends to raise funds for BBC Children in Need. We’ve given you plenty of notice ahead of the Appeal Show on 16 November, but if you don’t want to be distracted on the night, throw your party whenever you like. Tom’s been careful to keep the costs down – the menu comes in at around £4 a head to encourage your guests to donate generously – visit mydonate.bt.com/fundraisers/bbcgoodfood to see how you can make a difference. Snap, post and tag your recipes using #DonateForDinner and we’ll share…

3 min.

HOT TREND Lemon drop chilli Try the Peruvian chilli adding a citrussy kick to everything from jam HOT TREND: LEMON DROP CHILLI Bright yellow, hot and with a citrussy flavour, aji lemon chillies (qillu uchu) are common in Peruvian cuisine. They’ve been featuring on the menus of Peruvian ceviche restaurants and Andina ‘picanterías’ where they add colour as well as flavour to ceviches (cevichefamily.com). Lemon drop chilli is now popping up in different guises; Single Variety Co make a hugely popular lemon drop chilli jam that they recommend serving with cream cheese to cool it down, several brands of sauce are available – we like the Fruity Dog made with mango from Chilli of the Valley (chilliofthevalley.co.uk) – Solkiki chocolate have a white chilli mint bar that has quite a kick (solkiki.co.uk), and the…

1 min.
have you tried… cobnuts?

What are they? A cobnut is a variety of hazelnut, traditionally from Kent. Cobnuts look like regular hazelnuts but slightly broader and longer. When are they in season? Fresh, green (young) cobnuts are harvested from mid-August, and then dry out throughout September and October, turning brown or ‘golden’. So, what do they taste like? When eaten just after picking, they’re moist and slightly soft, with a taste that some liken to fresh coconut. As they dry out, the starch inside turns to sugar leading to a sweeter taste and harder, drier texture, more like regular hazelnuts. How do I eat them then? Just as you would hazelnuts. Try roasting them with salt and tossing in a salad with blue cheese and bitter leaves, or grating over pasta. Find a recipe for cobnut & apple cake at bbcgoodfood.com. So…

2 min.
jewish european

John Ellison, head chef at Tish Bar & Restaurant in London (tish.london) guides us through the key dishes and ingredients in Jewish and Jewish-Hungarian cuisine. Kneidlach Traditional chicken soup (popularly known as Jewish penicillin) is served with kneidlach; fluffy dumplings made from matzo, unleavened bread made for the festival of Passover. Hungarian bean soup Specific to the Jewish community in Hungary, this soup is a thick nourishing blend of red kidney beans on a chicken stock base with a sprinkling of kneidlach on top. Chicken schnitzel Jews from Germany and Austria brought the schnitzel to North America, Israel, the rest of Europe and beyond as they have relocated over the last 150 years. Commonly made by coating chicken or veal in breadcrumbs or matzo meal and fried, this dish is a huge favourite. Apple…

1 min.
pick ‘n’ mix frozen food

Meet the pioneering company helping to tackle two of the country’s biggest environmental problems: food waste and excess packaging. Field Fare (field-fare.com) supplies frozen food to independent retailers nationwide, but what sets them apart from other frozen food companies is that the products are loose-serve, meaning they’re completely packaging-free. Food is stored in compartmentalised freezers, allowing customers to scoop what they want, before weighing it and paying accordingly. Biodegradable bags are provided, but Field Fare’s most recent campaign is encouraging customers to bring their own container. Managing director Karen Deans explains ‘Forty years ago, when Field Fare was launched, the term “zero waste” was unknown. Being environmentally responsible has become increasingly key. We’re pleased to see how readily stockists and customers have embraced the BYO container initiative.’ Anna Lawson…

1 min.
what’s trending?

Avocado tools The UK’s infatuation with avocados isn’t going anywhere. Lakeland recently reported that sales of its avocado tools and gadgets – such as its three-in-one avocado tool – were up by 280%. Low(er)-sugar cereals As part of the government’s goal to cut sugar levels in breakfast cereals by 2020, Kellogg’s has reduced the amount of sugar in Coco Pops by 40%. It took over three years to finalise the new recipe, which has received mixed feedback. Halloumi fries Halloumi fries certainly aren’t a new phenomenon – we brought you a recipe back in 2016, as the trend was beginning to take off – but this year they’ve really hit the mainstream. When Aldi began stocking them in May, they sold out almost immediately. Hemp products We’re seeing more food and drink products containing hemp as an…