EXPLOREMY LIBRARY
Food & Wine
BBC Good Food Magazine

BBC Good Food Magazine December 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
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12 Issues

in this issue

2 min.
welcome to december

Chances are there won’t be quite enough chairs, the plates won’t match and someone will be drinking fizz from a tumbler – feeding a crowd is all the better when it’s a laid-back affair. This issue we’re all about sharing a big, relaxed meal with a bunch of friends and family, gathering everyone around the table to eat something special but familiar, a sizzling roast that fills the kitchen with warmth and enticing smells. At this time of year it’s also a treat for someone else to do the cooking. Our GF Eats Out events across the country are a fun way to meet fellow foodies and top chefs, and share world-class food and wine – and we’d love you to become part of it. This month we’re at Raymond Blanc’s…

1 min.
festive spice

Christmas stinks. Wait, I’m not being mean, but so much about this time of year is about scent. From that first whiff of cinnamon sticks when the decorations come out of the loft to a new batch of gingerbread fresh from the oven, we’re off in a month-long haze of festive fragrances. The mix I have here is a good base recipe to start with, but do make it your own. If your favourite festive moments include candles and Christmas markets, try adding a pinch of black pepper and using smoked salt instead of sea salt. Or, if you prefer it sweeter, substitute one teaspoon of the coriander for extra cinnamon. We’ve seen festive spices in everything from mince pies to shower gel. I’ve not gone as far as cosmetics, we are…

2 min.
update

merry christmas FIRST MAKE THE SPICE MAKES 100g PREP 5 mins NO COOK EASY To make your festive spice, simply combine: 40g ground cinnamon 30g ground coriander 2 tsp nutmeg 1 tsp ground ginger 1/ 4 tsp ground cloves 1 orange, zested 1 lemon, zested 2 tsp light brown sugar 1 tsp sea salt Christmas spice latte SERVES 1 PREP 1 min COOK 3 mins EASY V Pour 200ml milk into a small pan and add 1 tsp festive spice and a pinch of sugar, if you like. Bring to a simmer, mixing with a balloon whisk. Pour 1 freshly brewed espresso into a mug and slowly add the hot spiced milk, holding some of the froth back with a spoon. Float the milk froth on top when the mug is full, then garnish with another pinch of festive spice. GOOD TO KNOW gluten free PER SERVING…

3 min.
smoke

IN THE BEGINNING Smoking has been used to preserve foods, particularly meat and fish, over thousands of years. It wasn’t until smoke was no longer needed as a preservative that it became a popular addition to foods for its flavour alone. THEN The UK has seen a steady rise in smoke-flavoured foods, most likely kick-started by an increased enthusiasm for BBQ and American street food as it came over from the US. Nicola Lando, founder of online specialist food shop souschef.co.uk, explains ‘Anything smoking related has been big for us since we started in 2012, but we’ve noticed a big increase in its popularity over the last year. For example, from October 2016 to October 2017, sales of our liquid smoke increased by 88% and our home smokers by 46%’ She…

2 min.
the hairy bikers

Bread & butter pudding with Pedro Ximénez SERVES 6 PREP 25 mins COOK 45 mins plus cooling and soaking time EASY 100g raisins 100ml Pedro Ximénez or very sweet sherry butter, for spreading and greasing 6 slices of brioche or plain panettone 1 orange, zested 1 tsp cinnamon 4 eggs 50g soft light brown sugar 350ml whole milk 150ml double cream 1 tbsp demerara sugar 1 Put the raisins in a small saucepan and cover them with the sherry. Heat gently until the sherry is almost at boiling point, then remove the pan from the heat and leave the raisins to cool. They should absorb most of the sherry and plump up nicely. Strain the raisins, making sure you reserve any juices. 2 Generously butter a 1.5-litre oven dish. Butter the slices of brioche or panettone and cut each slice into four triangles.…

1 min.
roasting tins

Standard roasting tin with pouring lip (39 x 25.5cm), £11.99, Lakeland Made from thick carbon steel, this robust roasting tin has a double layered non-stick surface and textured base, allowing air to circulate around food to ensure crisp and even cooking. There’s a handy pouring lip for draining fat or collecting meat juices to make gravy, and the handles are comfortable. Its slightly smaller size makes it great for two people, but it’s available in larger sizes too. Cleaning also couldn’t be simpler – it’s dishwasher safe! Scanpan classic roasting tin (39 x 27cm), £85, trouva.com Sturdy, heavy duty, and incredibly non-stick, this roasting tin will stand the test of time. With no grooved edges or protruding handles, it’s easy to clean and store. Its ceramic titanium surface means you can use any…