ZINIO logo
EXPLOREMY LIBRARY
BBC Good Food Magazine

BBC Good Food Magazine January 2021

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.

Read More
Country:
United Kingdom
Language:
English
Publisher:
Immediate Media Company London Limited
Frequency:
Monthly
£4.99
£39.99
12 Issues

in this issue

2 min
this is your goodfood

Your letters ‘I was thrilled to see the recipe in the Christmas issue for Finnish spoon biscuits by Maria Armishaw. I loved making them, and my family loved eating them! It took us right back to our hotel in Lapland, where they were served every day. These will now be a yearly tradition in our house!’ Jo Hall, Bedford ‘On receiving my first subscription copy of Good Food (December), I sat down and turned it over page by page. What a surprise to find page 56 [Christmas dinner pie for one]! Because of covid-19 rules, my eldest son and I had to spend Christmas on our own because my other son lives in Nigeria. So, we made two of the pies. It’s so good to find a magazine that thinks of people living…

1 min
try a masterclass in cookery

Study with BBC Good Food experts Barney and Cassie to grow your skills and culinary knowledge. The live virtual classes include pre-recorded video lectures, guides, and a community area where you can chat to your peers and share tips and advice. It’s a step up from simply following recipes – with our online masterclasses, you can get creative with others online while being coached by the pros. Choose Essential Cooking Skills with Cassie Best to learn knife skills, make spice mixes, cook fish and seafood, and improve your bakes. In Make Sourdough at Home with Barney Desmazery master the sourdough basics in your own kitchen. Or, take both courses! Book now for your place in the virtual kitchen learningwithexperts.com/gfcollection1 TERMS & CONDITIONS Our site, learningwithexperts.com, is owned and operated by MYONLINESCHOOL LTD,…

3 min
zesty showstopper

“This impressive lemon layer cake is ideal for a birthday, or simply a fun weekend project” Lemon layer cake with soft cheese icing SERVES 8-10 PREP 50 mins plus cooling and 1 hr setting COOK 35 mins EASY V 225g unsalted butter, softened225g caster sugar4 large eggs225g self-raising flour1 tsp baking powder75g natural yogurt1 tsp vanilla bean paste or extract3 lemons, zested For the drizzle 150g granulated sugar3 lemons, zest of 2 pared into strips, juiced (you’ll need 60ml) For the icing 150g unsalted butter, softened150g icing sugar, sieved1 tsp vanilla bean paste or extract300g full-fat soft cheese 1 Heat the oven to 180C/160C fan/ gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the…

1 min
what does blanch mean?

Blanching is partially cooking fruit and vegetables to ensure they retain bite, prepare them for further cooking (such as roasting), or make removing the skin easier. To blanch, drop the fruit or vegetables into boiling water. After 20-30 seconds, lift out with a slotted spoon and drop straight into ice-cold water. Blanching helps retain colour and nutrients, and at home it’s a good way to prepare veggies for the freezer. Almost all vegetables can be blanched, then flat-frozen on a tray before being tipped into a container or bag for storage. Try storing root veg, beans and potatoes in this way, then they can be roasted or boiled straight from the freezer. (For more tips on cooking from the freezer, turn to page 53.) “Blanching retains colourand nutrients, and it’s a…

2 min
cinnamon custard pie

Cinnamon custard pie SERVES 12 PREP 15 mins plus cooling COOK 1 hr 10 mins MORE EFFORT V 3 large egg yolks (freeze the whites for another recipe)2 tbsp caster sugar2 tbsp custard powder100ml whole milk300ml single cream1 tsp vanilla paste320g ready-rolled puff pastry50g unsalted butter, melted50g granulated sugar1 tbsp ground cinnamon 1 Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth. 2 Pour the mixture back into the saucepan and cook over a low-medium heat for a few mins, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste.…

1 min
tonights special

Fragrant coconut, salmon & prawn traybake SERVES 4 PREP 10 mins COOK 30 mins EASY 1 tbsp sunflower oil5 tbsp Thai red curry paste2 garlic cloves, grated thumb-sized piece of ginger, peeled and finely grated2 x 400ml cans coconut milk1 red chilli, halved1 tbsp fish sauce3 lime leaves (optional)4 thick salmon fillets, skin left on4 baby pak choi, cut into quarters150g mangetout150g raw king prawns½ small bunch of coriander, roughly chopped2-3 limes, cut into wedges, to serve cooked jasmine rice, to serve 1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a deep frying pan or wok, and fry the curry paste, garlic and ginger for 1 min. Stir in the coconut milk and chilli, and bring to a simmer. Add the fish sauce and lime leaves, if using. 2…